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Baked Apple Crisp

 

 

8 apples (I use a firm apple)
4 tablespoons butter
⅓ cup brown sugar
½ teaspoon cinnamon
crumble topping
½ cup flour
¼ cup oats
⅓ cup brown sugar
¼ cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
4 tablespoons butter, chilled and cut into cubes
Preheat oven to 400 degrees.
First, prepare the crumble topping. In a food processor pulse together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter until mixture is crumbly. Set aside.
Peel and chop 2 of the apples. Chop the tops off of the remaining 6 apples and use a melon baller to scoop out the core. Scoop out the remaining flesh. You don’t need to get every little bit out, just enough to make a “bowl” for the filling. Add chopped and scooped out apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm with a scoop of vanilla ice cream and a drizzle of real Maple Syrup. Enjoy!

Baked Apple Crisp

Baked Apple Crisp

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Cranberry Nut Bread

Ingredients:

Inn of the Week Los Gatos Bed and Breakfast Penn Yan, NY

Inn of the WeekLos Gatos Bed and Breakfast
Penn Yan, NY

2 Cups flour
1 Cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 Cups orange juice
2 Tbsp vegetable oil
1 Tbsp grated orange peel
1 egg, well beaten
1 1/2 Cups fresh or frozen cranberries
1/2 Cup chopped nuts (your choice)
Instructions:
Heat oven to 350 degrees. Grease a 9 x 5 loaf pan (or will make 18 muffins).
Mix together flour, sugar, baking powder, salt and baking soda in a medium size mixing bowl. Stir in the orange juice, oil, orange peel and egg. Mix until well blended. Stir in cranberries and nuts.
Pour into pan or muffin tins.Bake loaf pan for 55 minutes or muffins for 20 minutes. Test with a toothpick – should come out clean.
Cool on a rack for 15 minutes and then remove from pan.
Cool completely before slicing.
I like to sprinkle the top with powdered sugar just before serving.

 

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German Chocolate Upside Down Cake

losgatos

Inn of the Week
Los Gatos Bed and Breakfast
Penn Yan, New York

Ingredients:

1 cup chopped pecans
1 cup sweetened flaked coconut
1 box (18 oz) German chocolate cake mix
8 oz cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar

Instructions
Preheat oven to 350 degrees. Butter and lightly flour a 9 x 13 baking pan.

Combine the pecans and coconut and sprinkle evenly over the bottom of the pan.

Prepare the cake mix batter according to package directions and pour over the coconut/pecan mixture, spreading evenly.

In a medium bowl beat together the cream cheese, butter and powdered sugar until smooth. Drop heaping tablespoonfuls onto the batter. (Dragging a knife back and forth helps spread it a bit more evenly).

Bake until the cake is poofed and a toothpick inserted in the center comes out clean – about 45-60 minutes.

Cool cake completely in pan. To serve, cut a portion, scoop with a spatula and flip upside down onto a serving dish.

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“Candy” Cake Brownies

Ingredients:

B_B closeup

Inn of the Week
VanCleef Homestead B&B
Seneca Falls, NY

2/3 cup margarine or butter
1 tsp vanilla
1 cup granular sugar
2 ½ tsp. baking powder
1 cup brown sugar
½ tsp. salt
3 eggs
1 12 oz. bag chocolate chips
2 ½ cups flour
1 cup chopped nuts if desired.

Instructions
Melt butter in a large saucepan.

Add sugar and stir until dissolved.

Remove from heat and let cool while you get out your other ingredients.

Add the 3 eggs, one at a time, and beat thoroughly (by hand) after each addition. Add the vanilla and other dry ingredients, and mix. Add the nuts and chips, but make sure the batter is cool enough.

Bake at 350 degrees for approximately 25-30 minutes in a 10 ½ X 15 ½ baking pan. The top will be lightly browned and toothpick inserted comes out clean.

Cool. Cut into 2” squares. Enjoy!

Variation: omit nuts and chips and add one cup crunchy peanut butter after the eggs. YUM!

This is an old Italian cookie recipe that has been handed down through the generations. It was made for the cookie platters at the HUGE Italian weddings!!

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Baked French Toast

VanCleef-House

Inn of the Week:
VanCleef Homestead B&B
Seneca Falls, NY

INGREDIENTS:
1 home-style whole loaf of bread (not pre-sliced)
5 eggs
1 ½ cups milk
1 tsp. vanilla
dash of salt
cinnamon to taste

INSTRUCTIONS:
Cut the loaf of bread into cubes and arrange them in a 9 x 13 greased baking dish.

Beat the above ingredients until fluffy and pour evenly over the mixture.

Melt 2 Tbls. margarine or butter and mix with a little brown sugar to make a drizzle that you will use to drizzle over mixture before covering and refrigerating overnight.

Morning: Top with fruit – 1 apple diced and mixed with 1 Tbls. brown sugar. Arrange over bread mixture. Cover with foil and bake 35-40 min. – remove cover and bake until lightly brown – another 10 min. Cut into squares.

Serve with maple syrup. Enjoy!

Experiment with other fruits – blueberries, peaches.

frenchtoast

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Cinnamon Butter Puffs

 

bellarose

Inn of the Week
Bella Rose Bed and Breakfast
Canandaigua, New York

Ingredients
1/3 c. butter
½ c. white sugar
1 egg
1 ½ c. white flour
½ t. baking powder
½ t. salt
¼ t. nutmeg
½ c. milk
Topping: ½ c. butter, melted, mixed with ½ cup white sugar & 1 t. cinnamon

Instructions
Preheat oven to 350. Grease standard muffin pan or spray with PAM. Combine the butter, sugar, and egg in a mixing bowl. Beat well. Mix the flour, powder, salt and nutmeg and add to the egg mixture. Pour in the milk and beat until blended and smooth. Fill the pans ¾ full and bake 20 minutes or until lightly golden.
Have topping ready. As soon as the puffs are done baking, gently drop into the butter, and then roll in the cinnamon/sugar mixture. Serve as soon as possible. To hold, put them back in the muffin pan and cover with foil and a cloth to hold in the heat.

Makes 6

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Oatmeal Creme Brulee

Ingredients: 

Inn of the Week Barristers Bed & Breakfast Seneca Falls, NY

Inn of the WeekBarristers Bed & BreakfastSeneca Falls, NY

 

2 1/4 Cups Old Fashioned Oats
1/3 Cup Sugar
1/4 tsp Salt (optional)
3 1/3 Cup 2 % milk
2 Eggs
2 teaspoons Vanilla extract
Cinnamon
1 heaping tablespoon Brown sugar (more or less to taste)

Directions:

Preheat oven to 350 degrees. Spray 8”x11” dish (or individual ramekins) with cooking spray.
Combine milk, eggs and vanilla in large bowl. Add oats, splenda, and salt; mix well. (Add cinammon to taste, if you wish.) Pour into baking dish, spread oats if needed.  Bake 40-45 minutes or until center is jiggly but not runny. Edges should be lightly browned and may pull away from dish slightly. Remove from oven.

Sprinkle brown sugar evenly over the top. Return to oven and bake till sugar is melted. Turn oven to broil and heat until sugar bubbles and browns slightly (about 1-2 minutes). Allow to cool slightly, cut into 8 servings.

You can use more brown sugar on top if you want a sweeter dish or a more solid ‘crust’ like with typical creme brulee.
Number of Servings: 8

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Oatmeal Creme Brulee with custard

 

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Inn of the Week
Abner Adams House
Bloomfield, NY

Ingredients

Butter for pans
1 cup cooked oatmeal
2 tablespoons light brown sugar
2 teaspoons freshly grated orange zest
2 cups heavy cream
1/2 cup granulated sugar, more for topping
1 cup blanched almonds, toasted and chopped
6 large egg yolks

Directions
1. Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture
2. In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
3. In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
4. Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
5. When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.
Makes 6

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Honey Oatmeal Muffins

B_B closeup

Inn of the Week
VanCleef Homestead B&B
Seneca Falls, NY

Ingredients:

2/3 cup milk

1/3 cup vegetable oil

1 beaten egg

¼ cup honey

1 ½ cups dry oatmeal – quick or old fashioned)

1 cup flour

½ cup raisins

½ cup chopped nuts

1/3 cup firmly packed brown sugar

1 Tablespoon baking powder

¼ tsp. salt

 Directions:

Mix first 4 ingredients, then add to combined remaining ingredients, mixing just until moistened.

Fill 12 paper-lined muffin cups 2/3 full.  Bake in preheated 375 degree oven until golden brown – 15-18 min.  Makes 1 dozen muffins.

 

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Georgia Pecan French Toast

1. Slice 2 loaves of French bread into 3/4 inch slices

Inn of the Week Black Walnut Bed and Breakfast Interlaken, New York

Inn of the Week

Black Walnut Bed and Breakfast

Interlaken, New York

2. Layer the bread in a 9 inch by 13 inch casserole dish that has been pre-buttered.
3. In a large bowl, thoroughly mix 9 eggs, 2 cups of whole milk, 1 1/2 cups of half & half, 4 teaspoons of vanilla, and a healthy spray of cinnamon.
4. Pour the mix evenly over the bread.   At this point, you can place the casserole in the fridge overnight if you like.
5. The next morning, take the casserole out of the fridge, and preheat the oven to 325-350 degrees.
6. In a saucepan, melt 1 1/2 sticks of butter, then add 1 1/2 cups of dark brown sugar and 3 tablespoons of Karo syrup.
Bring the mix to a slow boil, remove from the stove, and pour evenly over the french toast.   Top with a healthy amount of chopped pecans.
7. Bake at 325-350 degrees for 40 minutes, let cool for 5 minutes, then serve