Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Oatmeal Creme Brulee with custard

 

839564027_abneradams-exterior large(4)-1

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

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

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.

 

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

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

 

 

 

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Homemade Granola

Ingredients:

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

Inn of the WeekBella Rose Bed & Breakfast

Canandaigua, New York

3 Cups   old-fashioned oats
1 Cup    coarsely chopped nuts – your choice
1/2 Cup  unsweetened shredded coconut
1/2 Cup  pumpkin seeds
1/2 Cup  sunflower seeds
4 Tbs.    packed brown sugar
1Tsp.     cinnamon
3/4 Tsp.  ground ginger
1/2 Tsp.  kosher salt
1/2 Cup   honey
3 Tbs.    F. Oliver’s Roasted French Walnut Oil

 

Directions:

Mix all dry ingredients in large bowl.  Combine honey and olive oil in small bowl until well-blended, then add to dry ingredients, mixing in thoroughly.  Spread on a

large baking sheet lined with parchment paper.  Baked in preheated 300 degree oven for 40 minutes, tossing at 10 minute intervals.  Cool on rack.  Stir and store in airtight container.

You may add in dried fruit when ready to serve (but not before); however, it is wonderful on its own with a bowl of fresh fruit (berries, pineapple, grapes, apples) and topped with non-fat plain Greek yogurt.

 

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Chocolate Zucchini Muffins

Inn of the Week Abner Adams House Bloomfield, New York

Inn of the WeekAbner Adams HouseBloomfield, New York

 

Take a fabulous recipe for zucchini muffins, spice it up a little, add a scoop of cocoa powder, add chocolate chips and you are in heaven.

Ingredients:

  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/3 cup unsweetened coco powder
  • 1 1/2 tsp vanilla extract
  • 2 cups grated zucchini
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamon

 

Directions:

Preheat oven to 350 degrees F. Lightly grease or line 18 muffin cup tins with paper liners.

By hand, in a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.

Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamon. Mix until moist.

Pour batter into prepared muffin tins fill to top. Bake 350 degrees F for 20 – 25 minutes. Do not overbake. Remove from pan and let cool on a wire rack. Store loosley covered or freeze.

 

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Fruit Tart

Ingredients: 

Inn of the WeekAnother World Bed and Breakfast Another World Bed and Breakfast Naples, New York

Inn of the Week
Another World Bed and Breakfast
Naples, New York

1 1/2 cups all purpose flour

Pinch of salt

1/2 cup powdered sugar

1/2 cup butter, cold

1 egg yolk

In food processor with steel blade, sift flour, salt and sugar together with quick pulses.  Add butter in pieces and process to cup into mixture.  Add egg yolk and process until mixture holds together when pressed between fingers.  Press dough into 11 or 12 inch false botton tart pan.  Place in freezer 5 minutes before baking.  Bake 400 degrees for 12 – 15 minutes.  Set aside to cool.

Filling

3 ounces of cream cheese, softened

1 cup whipping cream

1/4 cup powdered sugar

1/2 tsp grated lemon peel

1 teaspoon fresh lemon juice

1/4 tsp almond extract

1/4 tsp vanilla

Beat all ingredients until smooth

Glaze

1 cup apricot preserves or red currant jelly, according to color of fruit

1 tbsp of water

Heat preserves or jelly with water in a small saucepan over low heat until dissolved.  Strain if using preserves.

Fresh Fruit

Any combination of strawberries, respberries, plums, apricots, blueberries, blackberries, kiwi, peaches or oranges.

Assembly

Spread filling on pastry.  Decorate top with fresh fruit and cover with glaze.  Refrigerate until ready to use.

 

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Mexican Eggs with Chorizo and Beans

Ingredients: 

0033

Inn of the Week
1820 Springdale Farm B&B
Victor, NY

2 Ounces dried chorizo, dices (about 1 small link)

1 medium red bell pepper, chopped

1 jalapeno pepper, chopped (remove seeds for less heat)

1 14-ounce can no-sale added pinto beans, drained and rinsed

2 scallions, sliced

6 large eggs, plus 2 egg whites

Kosher salt and freshly ground pepper

1 cup crushed baked tortilla chips

3/4 cup shredded low-fat cheddar cheese

2 TBSP chopped fresh cilantro

1 avacado, pitted, peeled and sliced

2 TBSP low-fat sour cream

Directions:

Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes.  Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes.  Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.

Wisk the whole eggs and egg whites with 1/4 cup water and 1/8 tsp each salt and pepper in a bowl; add to the skillet and cook, stirring a rubber spatula, until just beginning to set, about 2 minutes.  Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are set, about 3 more minutes.

Divide the egggs amoung the plates and top with avacado, sour cream and remaining cilantro.

 

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Cherry Almond Muffins

Ingredients:

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

Inn of the WeekBella Rose Bed & Breakfast

Canandaigua, New York

Batter ingredients:

1 ¾ c. flour

½ c. plus 1 T. granulated sugar

½ t. baking powder

½ t. baking soda

¼. t. salt

½ c. cold butter

1 egg

¾ c. sour cream

1t. almond extract

Filling:

1 8oz. package cream cheese, softened

1 egg

¼ c. granulated sugar

½ t. vanilla extract

¾ c. cherry preserves, slightly warmed

Topping:

1/3 c. flour

2 T. granulated sugar

2 T. cold butter

1/3 c. chopped sliced almonds

Directions:

Make topping by mixing flour, sugar and cutting in butter until crumbly.  Stir in almonds and set aside.

Make filling by beating (use a mixer) cream cheese, egg, sugar and vanilla.  Set aside.

Preheat oven to 350.  (14 regular or 7 jumbo)

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Cut in butter until it resembles coarse crumbs.  Separately mix the egg, sour cream and almond extract until smooth, then add to flour mixture until moistened.  Batter will be thick.

Grease regular-sized muffin tin, or if preferred, a jumbo muffin pan.  Fill greased cups, ½ full with batter.  Divide cream cheese filling and preserves evenly between muffin cups; swirl gently to combine.  Cover with remaining batter.  Sprinkle topping over.  Bake for 30-35 minutes for jumbo pans; 20-25 minutes for regular pan.  Cool five minutes before removing from pans.

MY NOTES:  After making these according to the directions, I would make the following changes:  Divide batter in ½ before putting in muffin cups.  Only add enough batter to fill 1/3 of the cup, then make a depression in center of batter.  Spoon in preserves.  Add cream cheese in an even layer.  Top with remaining batter, then crumbly topping, then bake.  They are also good without adding a top layer of batter, just as long as you add a healthy portion of the crumbly topping to insulate cream cheese layer.  I made regular-sized muffins and got 12, not 14.

 

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Scalloped Pineapple

Ingredients and Directions:

Inn of the Week VanCleef Homestead Seneca Falls, NY

Inn of the WeekVanCleef HomesteadSeneca Falls, NY

 

Using electric mixer, beat

¼ cup softened margarine

¾ cup sugar

1 ½ Tablespoons lemon juice

Beat 4 eggs, then and add to sugar mixture, beating until fluffy

Fold in 1 large can crushed pineapple (drained) and 5 slices cubed white bread

Pour into 8X8” baking dish that has been sprayed.  Bake at 325 until nicely browned.

Cool slightly, then spoon into small fruit bowls, topped with a dollop of vanilla yogurt, or just serve plain.

Recipe can be doubled for 9X13 baking dish

Bring the #FingerLakesLife home.
Try the recipe below, and let us know how you like it!

Parmesan Scalloped Potato Stacks

Ingredients:

Inn of the Week Abner Adams House Bloomfield, New York

Inn of the WeekAbner Adams HouseBloomfield, New York

 

2 cloves of garlic

1 shallot

2 cups half & half

1 cup plus 1/2 cup parmesan freshly grated

1/2 tsp sea salt

1/4 tsp pepper

3 – 4 large baking potatoes

1 tbsp fresh thyme and some extra for garnish

Directions:

1.  Preheat oven to 400 degrees. 50 minutes  Butter a 12 cup muffin tin.  Peel and finely dice the garlic and shallot. Place the garlic and shallots in a large bowl along with the half & half, 1 cup of the parmesan, salt, pepper and thyme.  Stir to combine and set aside.

2.  Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin.  Stack 7 – 8 potato slices in each muffin tin.  Stack them tightly, but not higher than the muffin tin itself.

3.Spoon the half & half mixture into each tin being careful not to overflow.  Loosly cover with foil and bake for 35 minutes.  Remove the foil and top with the remaining parnesan cheese, bake uncoved for an additional 10 – 15 minutes until cheese is golden and liquid is absorbed.

4.  Allow to cool 5 minutes, remove carefully from pan and garnish with fresh thyme.