Lorraine’s Smoked Salmon (Lox) Scrambled Eggs Lorraine is a tribe member from the old country, and a visiting Siren since we opened 12 years ago. This recipe is delicious and is enjoyed by many of our guests at the B&B. Serves four.
Ingredients:
2.5 oz. butter 4 spring green onions – chopped 8 eggs, beaten 4 ounces smoked salmon (lox) chopped 1/3 teaspoon ground pepper 3 ounces cream cheese, room temperature, cut into squares
Assemblage Over low heat in a large nonstick pan, melt the butter. Add ½ of the green onions to the pan and simmer until soft, then pour in the egg and black pepper mixture and continuously stir until the eggs are almost firm. Remove from heat and fold in the cream cheese and salmon, return to low heat and melt the cream cheese, and it’s ready to serve! Sprinkle with the rest of the onions and you’ll have some very happy guests.
Holly's Sour Cream Cinnamon Coffee Cake This is a staple at Sherwood Forest; we’ve been preparing it since the day we opened. Holly, a good friend of ours, didn’t have a kitchen (don’t ask), so she would hang out and help around the place, and she absolutely loves this coffee cake. We named it for her, one of the first Sirens of Sherwood.
Holly’s Sour Cream Cinnamon Coffee Cake
2 sticks butter (room temperature) 1 Cup sugar 2 Cups flour 1 ½ tp. baking powder 2 eggs ½ tp. baking soda 1 tp. vanilla extract 1 Cup sour cream
Filling and topping: ¾ cup finely chopped walnuts or pecans 1 tp. cinnamon 2 tp. sugar
Heat oven to 350 degrees. Grease and flour a 9- or 10-inch tube or bundt pan. In a large mixing bowl, lightly beat the butter, sugar, and eggs; mix in the sour cream. In a second bowl, mix the flour, baking soda and powder and add it to the large (first) mixing bowl, beating until blended. Spoon half the batter into the pan.
Next, thoroughly mix the nuts, cinnamon, and sugar. Sprinkle half the mixture over the batter in the pan. Pour in the remaining batter and then sprinkle the rest of the topping on the top. Bake for 45 to 55 minutes or until a toothpick comes out clean. Let cool for 10 minutes and remove from pan. Yum yum!
Stacy's Baked Blueberry Pancakes Ok, here’s a recipe that lots of guests have asked for:
7 eggs 1 tp. Vanilla extract 1 tp. cinnamon ½ C. sugar 2 1/2 C. milk
1 loaf day-old French bread 2 1/2 C. blueberries (can use frozen)
Topping 1/2 C sugar 1 tp. cinnamon
Place 1” slices of French bread in greased 9 x 13 baking dish (lay flat & fit tightly) and place blueberries on top of bread. Mix first 5 ingredients and pour evenly over blueberries/bread. Mix topping and sprinkle over top. Cover and refrigerate overnight. Bake next morning at 350 degrees for 45-55 minutes and cut in squares. Serves 9-10.
Soutine's Cinnamon Rolls
This is a great Sunday morning delight. We've named it after a very young Siren of Sherwood, whose mother is a full-fledged member, and someday we're sure she'll also be a fantastic chefette.
3& 1/2 C. flour 4 tp. baking powder 1 tp. salt 1/2 C. cold butter, cut into small pieces 2 eggs, beaten 3/4 to 1 C. milk Filling: 1/4 C. butter, softened 1/2 C. brown sugar 11/2 tp. ground cinnamon Glaze: 11/2 Tb. sugar 11/2 Tb. water 11/2 tp. unflavored gelatin
Combine 1st three ingredients, add salt. Cut in the cold butter until resembles coarse meal. In separate bowl combine eggs & milk, then add to flour mix to make soft dough. Roll out dough on lightly floured surface to make about a 12-inch square 1/4-inch thick. Spread w/ the softened butter & sprinkle w/ brown sugar & cinnamon. Roll up & cut into 8 pieces about 11/2-inches long. Place on greased cookie sheet & bake at 400 degrees for 20-25 minutes. For the glaze, boil sugar, water, & gelatin until clear, then brush over hot rolls.
Banana Chocolate Chip Bread This bread is awesome--it's one of our favorites at the bed & breakfast--you'll love it, mainly because "Chocolate Rules." Yum Yum !!
1 3/4 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup unsalted butter, at room temperature 1/2 cup granulated sugar 2 large eggs, at room temperature 1 cup mashed ripe bananas (2 large bananas will do) 2 tablespoons milk 1 teaspoon vanilla 2/3 cup miniature semisweet chocolate chips
Preheat the oven to 350 degrees, spray cooking oil (you can use butter) to coat the bottom of a 9 x 5 x 3 inch bread pan, then lightly dust the pan with flour and tap out the excess.
Next, in a large bowl, stir together flour, baking powder, baking soda and salt. In another bowl, cream together the butter and sugar until blended. One at a time, add eggs, beating well with a fork after each addition. Stir in bananas, milk and vanilla until combined. Stir in flour mixture just until blended.
Stir the chocolate chips. Scrape batter into a prepared pan and spread evenly. Bake for 45 to 55 minutes or until you test with a knife in the center of the bread and it comes out clean. Remove the pan to a wire rack, cool 10 minutes before removing bread from the pan, then finish cooling on the rack. And it's chow time! (Bread can be frozen for later use, thaw overnight.)
Cosmo's Breakfast Tortilla Strata
This recipe has been handed out to many of our B & B guests. It takes a little prep time that can be done the night before, so if your expecting a few friends over for breakfast, all you have to do is pop it in the oven the next day.
Ingredients 1 ½ cups of your favorite salsa 1 15-oz can black beans, drained 15 (6-inch) tortillas, cut into 1-inch strips 2 cups (8 oz) shredded Mexican Blend or Monterey Jack cheese 1 cup low fat sour cream 1 ½ cups fat free milk ½ teaspoon salt 5 eggs ¼ cup sliced green onions
Directions 1.Combine salsa and beans in a bowl. Place one-third of the tortilla strips in a 9 x 13 inch baking dish coated with cooking spray, top tortilla with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with 1/3 of the tortilla strips, 1/3 cheese and the remaining salsa mixture; top with remaining tortilla strips.
2.Combine sour cream and the next 4 ingredients (through eggs); stir with a whisk. Stir in onions. Pour over tortilla strips, sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.
3.Preheat oven to 350 degrees
4.Remove dish from refrigerator, let stand at room temperature for 10 minutes. Cover and bake at 350 for 30 minutes, uncover and bake an additional 15 minutes or until lightly browned. Serves 6 people
