Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Wednesday, November 6, 2013

Apple Cheddar Quiche

I am happy to share this recipe that was requested.  It was given to me by an innkeeper friend here in Falmouth and I think of her every time I serve it.

Apple Cheddar Quiche
1 9 inch pie crust
3 Granny Smith apples, peeled and sliced
2 tsp cinnamon mixed with 3 TBS brown sugar
2/3 cup shredded cheddar
1 cup heavy cream
4 eggs

Preheat oven to 350.
Pile apples into unbaked pie shell and sprinkle with cinnamon sugar mixture. Beat eggs and cream together and pour over apples.  Top with cheese.
Bake for 55 min- 1 hour, til browned and set.

Saturday, September 28, 2013

Recipe: Pecan Spice Muffins

Happy to share this recipe that was requested this morning.  It's an oldie but goodie.

Pecan Spice Muffins
1/2 cup butter or margarine
1 cup sugar
1 egg
1 cup unsweetened applesauce
1 1/2 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1/2 tsp salt
1 tsp baking soda
2 cups flour
3/4 cup chopped pecans

Cream butter and sugar. Add eggs.  Mix in applesauce and spices. sift together flour and salt and add yo applesauce mixture; mix well. Stir in nuts. Bake in greased muffin tin at 350 for 20 -25 minutes.  Makes 12.  Batter can be prepared the day before and kept in refrigerator.  Baked muffins freeze well.


Wednesday, May 29, 2013

Falmouth Farmers' Market is Open!

The popular Falmouth Farmers' Market is open for its 2013 season.  Just a short walk away from the Captain Tom Lawrence House, in Peg Noonan Park on Main Street, this venue offers an exciting variety of  fruits and vegetables, baked goods, flowers, cheeses, wine, herbs, fish, and other items produced locally on the Cape and southeastern Massachusetts.  An interesting addition to the vendor  list this year is Cape Cod Saltworks, which makes sea salt the old-fashioned way - from the wind, sun, and sea.

An added bonus is the Market's village location, which enables you to check out the Main Street shops, and catch lunch or dinner at one of Falmouth's outstanding restaurants.  In fact, several restaurants create special menu items throughout the season based on the fresh and unique goods they pick up at the Farmers' Market.

The Farmers' Market takes place every Thursday until October 10, 2013, from 11 a.m. to 5 p.m. at Peg Noonan Park on Main Street in Falmouth.

Wednesday, October 10, 2012

Recipe: Pear & Gruyere Strata

Sweet cinnamon bread meets juicy pears in this French toast-like dish that can be prepared ahead of time.  The Gruyere cheese adds just the right savory flavor.

4 cups peeled, sliced Anjou or Concorde pears
2 tsp melted butter
6 TBS granulated sugar, divided
12 (1-oz) slices of cinnamon swirl bread, cut in half diagonally
4 ounces shredded Gruyere cheese
1 1/2 cups milk
1 cup of eggs (about 4)
1/2 tsp cinnamon
1 TBS turbinado sugar

Combine pears, butter and 1 TBS sugar in large bowl.  Toss gently.
Arrange half of bread in an 11 x 7 baking dish coated with cooking spray.  Spoon pears evenly over bread; top with cheese.  Arrange remaining bread over cheese.
Combine remaining 5 TBS sugar with milk, eggs, and cinnamon, stirring with a whisk.  Pour milk mixture over bread, pressing down so bread is covered.  Cover and chill 8 hours or overnight.
Preheat oven to 350.  Uncover dish.  Sprinkle turbinado sugar over bread.  Bake at 350 for 55 minutes to an hour or until knife inserted in center comes out clean.
Let stand 10 minutes.  Cut into 8 squares and serve with maple syrup.

Saturday, July 21, 2012

Melon with Mint-Lime Syrup

Cool and refreshing, this fruit dish is good any time of day.

Cut a variety of your favorite melons into bite-sized chunks.  Chill.  About an hour before serving, pour syrup over melons.  Keep chilled until serving.  To serve, spoon into individual fruit cups and garnish with a sprig of mint. 

For 1/2 cup of mint-lime syrup:
Mix 1/2 cup sugar and 1/2 cup water in small saucepan.  Add crushed mint leaves, a TBS lime juice, and a few drops of mint extract.  Heat until it boils, stirring to dissolve sugar.  Let boil a few minutes.  Remove from heat.  Cool before pouring over melon.

Wednesday, January 25, 2012

January Recipe - Blueberry Buttermilk Muffins

These are a tried-and-true favorite at the Captain Tom Lawrence House Inn and returning guests often request them.  I prefer to use the small wild blueberries. They are best when eaten still warm or on the same day they are baked.  Enjoy!

Blueberry Buttermilk Muffins
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1 cup buttermilk
2 large eggs, slightly beaten
1/2 cup (1 stick) unsalted butter, melted
2 tsp. vanilla extract
2 cups fresh or frozen blueberries
Cinnamon sugar for sprinkling on top of muffins

Preheat oven to 400 degrees and grease a 12-cup muffin pan.  In a medium bowl, stir together flour, baking powder, salt and sugar.  Add buttermilk, eggs, melted butter, and vanilla and mix just until dry ingredients are moistened.  Gently fold in blueberries.

Spoon batter into muffin cups and sprinkle each muffin with cinnamon sugar.  Bake for 20 - 22 minutes, until risen and lighlty brown and centers are firm when lightly pressed.  Let cool for 10 minutes in pan before removing to wire rack.

Monday, October 10, 2011

October recipe - Cranberry scones

The cranberry harvest is in full swing on Cape Cod. 
Photo by Dorene Sykes Photography

What better time to share a recipe for cranberry scones!
Cranberry Scones
2 cups all-purpose flour                                   ½ cup fresh or frozen cranberries,
2 tsp baking powder                                                   coarsely chopped
1/3 cup plus 1 TBS sugar, divided                  1/3 cup dried cranberries
¼ tsp salt                                                         ½ cup milk
6 TBS cold butter, cut up                               1 large egg

Preheat oven to 425 degrees.  Lightly grease a cookie sheet.

Stir together flour, 1/3 cup sugar, baking powder, and salt.  Add cold butter with pastry blender and mix until it is the texture of fine meal.  Stir in fresh and dried cranberries.

Beat milk and egg in small bowl.  Add to flour mixture; stir with fork until dry ingredients are evenly moistened.

Drop dough into 10 rounds onto a baking sheet.  Sprinkle with remaining sugar.  Bake 12 to 14 minutes or until golden.  Place on wire rack and cover with cotton or linen towel to cool.

Sunday, August 14, 2011

August Recipe - Cream Cheese Pound Cake

Several guests have asked for this recipe over the last few weeks.  It makes a great summer treat, especially with some fresh fruit on the side!

 Cream Cheese Pound Cake

1 ½ cups butter or margarine, softened                                                                                 
1 8 oz. package cream cheese, softened
3 cups sugar
6 large eggs                                                    
3 cups all-purpose flour                      
1/8  tsp salt                             
1 TBS. vanilla extract

Preheat oven to 300.
Beat butter and cream cheese at medium speed until creamy; gradually add sugar, beating well.  Add eggs one at a time, beat until combined. 

Combine flour and salt and gradually add to butter mixture, beating at low speed just until blended after each addition.  Stir in vanilla.  Pour into greased and floured 10 inch Bundt pan.

Bake at 300 for 1 hour and 30 – 40 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack 10 – 15 minutes.  Remove from pan and cool completely on wire rack.

Thursday, June 30, 2011

June Recipe - Chile Cheese Puffs

Friends of ours who used to own a B&B in Falmouth gave us this recipe and our guests love it.  The chiles are not overwhelming, just enough to give this dish a little kick!

Chili Cheese Puffs
10 eggs                                                            2 4.5 oz cans chopped chilies
1 pint cottage cheese                                       ½ cup flour
1 lb shredded jack cheese                               1 tsp. baking powder
½ cup melted butter                                        ½ tsp. salt                                           

Preheat oven to 350 degrees.

Beat eggs until light, add and blend thoroughly with remaining ingredients.

Pour into 10 buttered or vegetable-sprayed ramekins.  Place on a cookie sheet and bake 50 - 60 minutes until center is firm.

Sunday, May 15, 2011

May Recipe - Cinnamon Pancakes

Here's a favorite of guests at the Captain Tom Lawrence House Inn.  Made with plenty of butter, all you need is a drizzle of maple syrup!

Cinnamon Pancakes

8 oz buttermilk
6 TBS melted butter
1 cup flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 egg

Combine buttermilk egg and melted butter.  Whisk thoroughly until smooth and well blended.

In another bowl, sift flour, salt, baking soda, and cinnamon.  Stir flour mixture into liquid mixture until just moistened. Leave any lumps of flour in the mixture.

Heat non-stick frying pan or griddle to medium heat.  Use about 2 TBS of batter for each pancake.  Cook until there are a few bubbles on the surface.  Turn - it should be golden brown underneath - and cook on the other side until done.

Makes 12 small pancakes.  Enjoy!

Wednesday, April 6, 2011

April Recipe - Chocolate Marshmallow Brownies

Here's a favorite of many guests.  As the recipe says, they really are best if they stand overnight. A little vanilla ice cream doesn't hurt either! In addtion to being delicious, they're simple to prepare and freeze very nicely, in the unlikley event there are any left over.

Chocolate-Marshmallow Brownies

4 (1 oz) unsweetened chocolate squares
1 cup butter or margarine
2 cups sugar
4 large eggs
1 cup all purpose flour
1/8 tsp salt
2 tsp vanilla extract
2 cups (12 oz) semisweet chocolate morsels
2 cups mini marshmallows 
Heat chocolate and butter in large saucepan over medium heat, stirring constantly until melted.  Stir in sugar and cook, stirring constantly, until sugar melts.  Cool 15 minutes.
Add eggs and stir until blended.  Add flour, salt, and vanilla, stirring until blended.  Stir in chocolate morsels and marshmallows and pour into greased 9 x 13-inch pan.
Bake at 350 for 30 to 35 minutes.  Cool in pan on wire rack.  Cover and let stand at room temperature 8 hours.  They are best if you let them stand overnight.

Sunday, March 20, 2011

A Sure Sign of Spring - Ospreys Return

In addition to blooming crocus and daffodil bulbs pushing through, a sure sign of spring in Falmouth is the return of the ospreys.  There have been a couple of sightings near the nests along and around the Shining Sea Bikepath.  The Woods Hole Oceanographic Institution has a cam on a nest at its Quisset campus and its fascinating to watch these magnificent birds as they return to the area and set up housekeeping in a nest.  Hopefully, it will be a successful nest and we'll be able to observe eggs hatching, nestlings growing and their first flights. I was fortunate a few years ago to be watching the cam when an egg hatched.  Follow the progress of the Woods Hole osprey nest, but beware, it's addicting!  In the meantime, keep an eye to the sky.

Wednesday, March 16, 2011

March Recipe - Irish Soda Bread

What else?!  Irish soda bread is not for everyone, but I acquired a taste for it when I lived in Ireland for a time.  With a generous dab of butter, it can’t be beat.  Following is a recipe I’ve used for a long time.  I gave some to an Irish friend of ours and was thrilled when she told me it was almost as good as her granny’s.  I hope you like it.

Sift together the following ingredients:
3 cups flour                              1 tsp. baking soda
¼ cup sugar                              ¼ tsp. cream of tartar
½  tsp. salt                                ½ tsp. baking powder

Add the remaining ingredients as described:
1/3 cup butter, cut in small bits
1 1/3  cups buttermilk
1/3 cup currants

Cut in butter with pastry blender until mixture resembles cornmeal.  Add buttermilk, stir just until moistened.  Mix in currants.  Shape into a ball and knead for about 15 seconds.  Place on lightly greased jelly roll pan or iron skillet.  Flatten and shape until dough is 6 or 7 inches in diameter and 1 ½ inches thick.  With a sharp knife, cut a cross on top, ¼ inch deep and about 5 inches long, to prevent cracking.  Bake for 45 – 50 minutes at 350 degrees.  It should sound hollow when lightly tapped.  Cool on wire rack.  Serve with butter.