Bed and Breakfast Foodies

I love gadgets. Drop me off at a kitchen store and I will spend hours going from one corner to the next discovering all the new inventions out there to make my life easier. I don't usually buy much because, in the end,I many things are just as easy done the old way.
There are notable exceptions. The microplane is something I will not do without and actually replace them with a new shiny one almost every year. My newest favorite is one I have been looking at for a long long time but kept thinking, why spend the money when you can really do this just fine by hand.
Fast forward to a few weeks ago when I was in this amazing Restaurant Store near Lancaster PA, (The Resturant Store by Clark Restaurant Equipment)  I love it there, much like my husband loves hardware stores, this to me is an afternoon of pure bliss. I saw lots of things I sure would love and could use but in the end came home with this little yellow lemon squeezer, some small glasses for individual trifles and a few small odds and ends. In the weeks that followed I have totally fallen in love with this lemon squeezer thingy. Granted, I use a lot of citrus. Lemons, limes, oranges.... all of them go into baked goods, drinks and fruit recipes. We do lemon brandied apples often this time of year and this little gadget has made that process a snap.. and no seeds.
If you are looking for a nice little hostess gift for a friend who loves to cook, this is the ticket. Find them at TJ Maxx or Marshalls, William Sanoma or any old kitchen store.  Buy a few. You will love them as much as I do.

Stay tuned to the 8Broads for more favorite gadgets. In March I am visiting the International Housewares Show in Chicago. I am positive there will be a "must have" something there that I will be dying to share.




Swiss Woods Bed and Breakfast
http://www.swisswoods.com
 Debbie Mosimann
 one of the... 8 Broads in the Kitchen

Last week the grocery store carried fresh quince, so I bought one. I had no idea what to do with a quince, so my first move was to ask the 8 Broads. The primary two responses were to use quince for jelly or applesauce. Last night I experimented, and today a fresh batch of Quince Apple Chutney was served atop Whole Wheat Pancakes. Plates licked clean. This dish is perfect as a winter fruit appetizer or side dish, too.

INGREDIENTS

1/2 quince, grated
2 apples (granny smith or braeburn), peeled, cored and diced
1/4 sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg


 DIRECTIONS
 Put all ingredients in a small heavy saucepan, and cook over low heat. Stir occasional, and cook until the apples become slightly translucent. Remove from heat. Serve warm or chilled.

Lookout Point Lakeside Inn
 http://www.LookoutPointInn.com  
Kristie Rosset
Bed and Breakfast Foodie

On Sundays after church, I used to love going out to eat and often ordered the Monte Cristo Sandwich. Yum! But as an innkeeper, I do not deep-fry anything. So in seeking a lower-fat alternative, we created these tasty sandwiches that our guests and staff love. Of course, a slight name change was in order, too. :)  Think of this dish as a savory French Toast.

 
INGREDIENTS

8 thick slices, French bread
4 eggs
1 cup milk
dash of salt and pepper
1/2 pound deli turkey, thinly sliced
1/2 pound deli ham, thinly sliced
4 slices provolone cheese

Raspberry Jam

DIRECTIONS
Preheat oven to 350 degrees.
Whisk eggs, milk and salt and pepper.
Place 3 thin slices of turkey atop a slice of bread, add one slice provolone cheese, then top with 3 thin slices of ham. Top with 2nd piece of bread. Dip sandwiches into egg batter, allowing bread to soak up egg mixture. Place on medium hot griddle until golden, then turn and cook on other side until golden brown.

To finish the sandwiches, bake for 4-5 minutes by placing sandwiches on a rack on a baking sheet in 350 degree oven.

To serve, cut in half and sprinkle with powdered sugar. These sandwiches are great dipped in raspberry jam, so serve a small ramekin of jam. Herb roasted potatoes are a great companion.

Serves: 4 persons


Lookout Point Lakeside Inn
http://www.LookoutPointInn.com  
Kristie Rosset
Bed and Breakfast Foodie

Sylvie, our Inn Kitchen Queen, loves to find a way to make things easier (and better) in the kitchen.  (She is the person who tried the avocado "swim" and it certainly worked!)
We are using more and more pomegranates.  We love them for their flavor; their healthiness; their easy accessibility and of course, their crunch!  Sylvie removed the seeds so easily the other day. We wanted to share it.
DIRECTIONS
Place a pomegranate on the cutting board and cut the fruit in half cross-wise.  In other words, you want the stem at the bottom and top.  Cut through the middle.
In a good sized bowl, give the fruit a really good "rap" on the bowl and voila!  The seeds will end up in the bowl.
Couldn't be easier!  If you have more seeds than you can use at the moment, just freeze.

The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie

This morning's savory dish is a "Breakfast Wrap" and today a spinach tortilla is filled with baked scrambled eggs, herbed cream cheese, cheddar, fresh tomato and avocado
When I walked into the kitchen, I noticed that Sylvie (our Breakfast Magician) had a bowl of ice water with two avocados on the prep table.    When I questioned why avocados were swimming in ice water, she mentioned that by keeping them in ice water uncut and unpeeled, they will not brown when you cut them! 
 Eureka!  And they are beautiful well into breakfast this morning.

The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie

At Lookout Point, we love serving apples in the fall and winter. Although we serve this dish as a breakfast appetizer, it could also be served for dessert or an afternoon snack.

INGREDIENTS
3 apples, peeled, cored and diced
2 cups grapes, halved
2 bananas, thickly sliced

4 ounces cream cheese
1/4 cup brown sugar
1/4 cup caramel topping
1 teaspoon vanilla
4 ounces plain or vanilla yogurt (non-fat or regular may be used)


DIRECTIONS
Prepare the sauce by combining the cream cheese, brown sugar, caramel topping, vanilla and yogurt in food processor bowl. Pulse until the mixture is well blended.

Prepare the fruit and place in a large bowl. Spoon a portion of the sauce over the fruit, and stir gently to coat all fruit pieces with the topping. When ready to serve, place fruit in individual compote dishes and spoon an additional dollop of sauce over the fruit.

 Lookout Point Lakeside Inn
 http://www.LookoutPointInn.com
Lookout Point Lakeside Inn
Bed and Breakfast Foodie

When cooler temperatures arrive, a warm breakfast appetizer hits the spot. Apples baked with oats and cranberries creates a yummy favorite for guests in Hot Springs.With mist rising off the lake, a roaring fire in the dining room fireplace, and the scent of baking apples: a great way to start the day!

INGREDIENTS

5 large apples (Granny Smith or Braeburn), peeled, cored & sliced
1 cup regular oatmeal (not quick oats)
2 cups apple cider
1 cup cream, milk, or soy milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup fresh or frozen cranberries

DIRECTIONS
Preheat oven to 400 degrees.
In a medium saucepan, bring cider and cream to a low boil. Add apples, cinnamon and vanilla. Stir. Add oatmeal and cranberries, and bring to a boil, stirring occasionally. Pour into a greased 9x13 pan. Cover with foil and bake for 15 minutes. Then remove the foil and decrease oven temperature to 375 degrees, and continue baking for 30 more minutes. Serve in small bowls, topped with a dollop of whipped cream and a few dried cranberries. Enjoy!

Serves 12

Lookout Point Lakeside Inn
http://www.LookoutPointInn.com  
Kristie Rosset
Bed and Breakfast Foodie

My Canadian mother-in-law made these treats only at Christmas, for good reason! She made them with the colorful marshmallows--remember those? Rich and smooth, these bars do a quick disappearing act. I hope you enjoy this easy sweet. The butterscotch bars will grace our Christmas feast. A really good "Broad", like Lynnette, would make her own marshmallows. But I opt for the package. :)

INGREDIENTS
6 ounces butterscotch chips (1/2 package)
1/4 cup butter
1 cup chunky peanut butter

2 cups miniature marshmallows
 


DIRECTIONS
Grease an 8x8 pan. Melt butterscotch chips and butter in microwave, stirring frequently, until mixture is smooth and lump-free. Stir in peanut butter (I prefer all-natural peanut butter) until smooth. Add marshmallows and stir. Refrigerate at least one hour before slicing and serving.

Makes 25 small squares.

Lookout Point Lakeside Inn
http://www.LookoutPointInn.com  
Kristie Rosset
Bed and Breakfast Foodie

This recipe is like that "little black dress".  It just plain goes with everything!
Guests love it and our Staff is always hopeful that there are some leftover for their break!
And, just like that favorite dress, this "accessorizes" so well.  We will often add fresh herbs (dill, parsley, tarragon...whatever compliments); fresh asparagus; tomato; sweet red peppers; spinach or arugula.
This is also the basis for our Miller Muffin---a homemade English Muffin topped with the eggs and either smoked salmon or bacon.
We have used this recipe so often, the original paperwork is long gone.  But credit should go to the "Ultimate Innkeeper", Joan Wells, formerly of The Queen Victoria in Cape May, New Jersey.
We hope you'll enjoy!
 --- INGREDIENTS ---
12 ounces cream cheese
3/4 cup half and half
3 Tablespoons melted butter
12 eggs, lightly beaten
1 1/2 Tablespoons chopped fresh parsley (opt)
salt and pepper to taste

--- DIRECTIONS ---
Preheat oven to 350.
Soften the cream cheese in the microwave.   Blend in the half and half once the cheese is softened.  Microwave again at a low setting so the mixture is warm.
In a nonstick sprayed 9x13 glass baking dish, add the melted butter.
Put the cream cheese mixture and the eggs in the baking dish and stir lightly until blended.
Bake for approximately 20 minutes--stirring after the first 8 minutes and then every 5 minutes until the eggs are set.
Just before fully set, add the parsley.
Serves 6-8
---  The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie

Here at The Miller Inn, we offer both a sweet and a savory main dish each morning.  This morning's savory dish is a lovely crustless quiche---so adaptable depending on what vegetables might be on hand!  This summer when we participated in the CSA (Community Supported Agriculture), we included lots of kale, swiss chard, tomatoes and corn.   This morning, the vegetables are broccoli, spinach, red peppers and tomatoes.  The beauty of this dish lies in what you want to add.
Just a note:  we always prepare this the day before, cover well with plastic wrap and refrigerate.
 --- INGREDIENTS ---
9 eggs
6 ounces of grated sharp Cheddar (divided)
6 ounces of grated Monterey Jack (divided)
1/2 cup milk (we use skim)
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces of cottage cheese
Vegetables of your choice!
  --- DIRECTIONS ---
Preheat oven to 375 degrees.
In a large bowl, beat eggs until fluffy.    Add 3/4 cup Cheddar; 3/4 cup Jack, milk, flour, baking powder, salt and cottage cheese.
Heat a non stick skillet and saute your vegetables until just tender.  
Mix vegetables in with egg custard and top with sliced tomato.  At this point, you can cover and
refrigerate or bake for 45 minutes at 375 if you're serving right away.
Makes 10 servings.
This morning we are serving with a potato casserole, homemade whole wheat toast and baked ham.  Not a bad way to start the day!
The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie

A favorite dessert during the holidays.  Fat free!

INGREDIENTS

1 ½ cups  egg whites (about 1 dozen egg whites), at room temperature
1 ¼ tsp. cream of tartar
½   tsp. salt
1 ½ cups sugar
1 cup sifted unbleached flour
⅛ cup corn starch
½ tsp.   pure vanilla extract
½ tsp. pure orange extract
the zest of one orange









DIRECTIONS
Preheat oven to 375 degrees.
Whip the egg whites in the bowl of a stand up mixer with the whisk attachment until foamy.
Add cream of tartar and salt.
Keep whipping until soft peaks form.
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved. This will take about another 45 seconds.
Sift the remaining ½ cup sugar with the flour and corn starch 3 times.
Carefully fold flour into the egg whites. You want to do this carefully. Towards the end add the vanilla and orange extracts, orange zest, and chopped cranberries folding until the berries are evenly distributed. Don't over do it.
Carefully spoon the batter into an ungreased angel food pan.
Bake for 30 to 35 minutes until light brown on top. Cool the cake in the pan by putting it upside down on your counter if your pan has “feet” if not put it upside down around the neck of a bottle until it cools to room temperature.
Run a long, sharp knife blade between the cake and the pan and loosen the cake out onto a plate.
Sprinkle with powdered sugar before cutting into slices with a serrated knife.



Danielle Hanscom
Brampton Bed & Breakfast Inn
Bed and Breakfast Foodie

A favorite dessert during the holidays.  Fat free!

INGREDIENTS

1 ½ cups  egg whites (about 1 dozen egg whites), at room temperature
1 ¼ tsp. cream of tartar
½   tsp. salt
1 ½ cups sugar
1 cup sifted unbleached flour
⅛ cup corn starch
½ tsp.   pure vanilla extract
½ tsp. pure orange extract
the zest of one orange









DIRECTIONS
Preheat oven to 375 degrees.
Whip the egg whites in the bowl of a stand up mixer with the whisk attachment until foamy.  
Add cream of tartar and salt.
Keep whipping until soft peaks form.
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved. This will take about another 45 seconds.
Sift the remaining ½ cup sugar with the flour and corn starch 3 times.
Carefully fold flour into the egg whites. You want to do this carefully. Towards the end add the vanilla and orange extracts, orange zest, and chopped cranberries folding until the berries are evenly distributed. Don't over do it.
Carefully spoon the batter into an ungreased angel food pan.
Bake for 30 to 35 minutes until light brown on top. Cool the cake in the pan by putting it upside down on your counter if your pan has “feet” if not put it around the neck of a bottle until it cools to room temperature.
Run a long, sharp knife blade between the cake and the pan and loosen the cake out onto a plate.
Sprinkle with powdered sugar before cutting into slices with a serrated knife.



Danielle Hanscom
Brampton Bed & Breakfast Inn
Bed and Breakfast Foodie

This is our take on that same winter fruit salad.  We read the same recipe as Lynnette (well actually she told us about the recipe) and this is how it came out of our kitchen.  We used Texas Ruby Reds (cause they are my favorite), some local sweet sliced and peeled Taylor pears (Comice or D'Anjou work well too), chopped the mint, put it all in a fruit bowl with the pomegranate seeds, then drizzled with honey and served.  Only empty bowls came back to us.  Oops I forgot to drizzle honey on this one before I snapped the picture, imagine it OK?
One recipe, 2 different dishes and wonderful winter fruits.

INGREDIENTS
Ruby Red Grapefruit slices
Sliced and peeled pears (Taylor, Comice, D'Anjou)
Chopped Mint
Pomegranate Seeds
Honey
DIRECTIONS:
Place sliced fruit, a little chopped mint, and pomegranate seeds neatly in  fruit bowl, drizzle with honey, garnish with mint, serve.

Chambered Nautilus Bed and Breakfast Inn
http://www.chamberednautilus.com
Joyce Schulte
  Bed and Breakfast Foodie

Long, long ago...well, maybe not that long ago, but certainly during our first year of ownership (and we've owned The Beechmont for almost for twelve years), a very kind guest and excellent cook shared a recipe for Cranberry French Toast.  I offer some changes from her original recipe, but was truly inspired by her efforts.  We have a tradition of serving this throughout the holiday season, but it's great any time you have cranberries on hand.


INGREDIENTS

12 oz bag of fresh cranberries
1 cup sugar
1/2 cup orange juice
1 tsp cinnamon (have you tried Penzeys Spices?  See note below)
1/2 cup sweet marmalade

Place cranberries, sugar, orange juice and cinnamon in saucepan and bring to a boil.  Reduce heat and simmer until cranberries start to pop.  Remove from heat and add 1/2 cup sweet orange marmalade.  Mix and set aside.

1 1/4 cup packed brown sugar
8 Tbsp unsalted butter
4 Tbsp light corn syrup
1 lb loaf Portuguese Saloio (or other thick sliced bread); enough for 16 one-inch slices or eight servings
8 oz cream cheese at room temperature
10 eggs
1 1/2 cup half and half
2 Tbsp orange juice
1 tsp vanilla

DIRECTIONS

Grease a 9 x 13 baking dish.
In saucepan, melt butter, brown sugar, and corn syrup together over low heat.  Stir to blend.
Add 1 to 1 1/2 cup of the cranberry mixture to the brown sugar.  Set aside.
Slice bread (approximately one-inch each) and spread cream cheese on one slice, covering with another piece of bread (like a sandwich).
Beat eggs and add half and half, orange juice and vanilla.  Blend.
Spread the the cranberry/brown sugar mixture in baking dish.  Layer the cream cheese sandwiches on top.
Pour egg mixture over the bread.  Refrigerate overnight or bake immediately for 50 - 60 minutes in a 350 degree oven.  Bake with aluminum foil over the baking dish for 30 minutes, then remove the foil and bake for 20 - 30 minutes more (bread should be nicely browned, so watch and adjust your time accordingly).

Serve Cranberry French Toast with side of the remaining cranberry sauce, maple syrup, and your favorite bacon or sausage.

Note:  I love Penzeys Spices.  China Tung Hing Cinnamon is great, or if you prefer a bit milder (but not less flavorful) taste, try the Korintje Indonesia Cinnamon.  Descriptions of these and other varieties can be found at www.penzeys.com.  I have them all!

http://www.thebeechmont.com
Kathryn White,  Bed and Breakfast Foodie

Long, long ago...well, maybe not that long ago, but certainly during our first year of ownership (and we've owned The Beechmont for almost for twelve years), a very kind guest and excellent cook shared a recipe for Cranberry French Toast.  I offer some changes from her original recipe, but was truly inspired by her efforts.  We have a tradition of serving this throughout the holiday season, but it's great any time you have cranberries on hand.


INGREDIENTS

12 oz bag of fresh cranberries
1 cup sugar
1/2 cup orange juice
1 tsp cinnamon (have you tried Penzeys Spices?  See note below)
1/2 cup sweet marmalade

Place cranberries, sugar, orange juice and cinnamon in saucepan and bring to a boil.  Reduce heat and simmer until cranberries start to pop.  Remove from heat and add 1/2 cup sweet orange marmalade.  Mix and set aside.

1 1/4 cup packed brown sugar
8 Tbsp unsalted butter
4 Tbsp light corn syrup
1 lb loaf Portuguese Saloio (or other thick sliced bread); enough for 16 one-inch slices or eight servings
8 oz cream cheese at room temperature
10 eggs
1 1/2 cup half and half
2 Tbsp orange juice
1 tsp vanilla

DIRECTIONS

Grease a 9 x 13 baking dish.
In saucepan, melt butter, brown sugar, and corn syrup together over low heat.  Stir to blend.
Add 1 to 1 1/2 cup of the cranberry mixture to the brown sugar.  Set aside.
Slice bread (approximately one-inch each) and spread cream cheese on one slice, covering with another piece of bread (like a sandwich).
Beat eggs and add half and half, orange juice and vanilla.  Blend.
Spread the the cranberry/brown sugar mixture in baking dish.  Layer the cream cheese sandwiches on top.
Pour egg mixture over the bread.  Refrigerate overnight or bake immediately for 50 - 60 minutes in a 350 degree oven.  Bake with aluminum foil over the baking dish for 30 minutes, then remove the foil and bake for 20 - 30 minutes more (bread should be nicely browned, so watch and adjust your time accordingly).

Serve Cranberry French Toast with side of the remaining cranberry sauce, maple syrup, and your favorite bacon or sausage.

Note:  I love Penzeys Spices.  China Tung Hing Cinnamon is great, or if you prefer a bit milder (but not less flavorful) taste, try the Korintje Indonesia Cinnamon.  Descriptions of these and other varieties can be found at www.penzeys.com.  I have them all!

http://www.thebeechmont.com
Kathryn White,  Bed and Breakfast Foodie

Christmas would not be Christmas at the inn or in my family without Candy Cane Cookies. I started making them when my boys were small. They are now adults are making them themselves. Because it's so much fun to make these with children, I draft the little girls next door. And the tradition continues...

1 cup butter
1 cup confectioner's sugar
1 egg
1 tsp. peppermint extract
1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring (more if needed)
1/4 cup crushed candy canes or peppermint candy
1/4 cup sugar
  
Preheat oven to 375F.
Mix the butter, sugar, egg, and extracts thoroughly.
Mix the flour and salt, and stir into the butter mixture.
Divide the dough in half.
Blend the food coloring into one half.
Mix the sugar and crushed candy together.

Roll 2 tsp. of each color into 2 5-inch "snakes," rolling each "snake" back and forth on a lightly floured board. Place the two "snakes" next to each other, press together lightly and twist like a rope (so it looks like a barber's pole).
Make the cookies one at a time.
Curve the top to make the handle of the candy cane.
Bake for approximately 8-10 minutes, until just lightly brown on the bottom. Remove the cookies immediately and sprinkle with the sugar-candy mixture.

Makes approximately 3 dozen candy canes.


Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux, Bed and Breakfast Foodie

Years ago when I was a newcomer to the innkeeping industry, I attended a fantastic conference sponsored by PAII (the Professional Association of Innkeepers International). As an aside, the 8 Broads in the Kitchen came to know each other through PAII. At this long ago conference, I attended a cooking class led by Deb Mosimann of the Swiss Woods B&B. She made these fantastic muffins, and shared the recipe. We've been making Fruited Ricotta Muffins at our inn ever since, and adapt them to the fruit that is in season. Thanks, Deb. Here's your recipe!

Note: frozen muffins (unbaked) keep for at least a month.

INGREDIENTS
4 cups flour
1 cup sugar
2 tablespoons baking powder
3/4 cup butter, melted
1 1/2 cup ricotta cheese
1 cup milk
2 eggs
1-2 cups fruit  (see suggested combinations)

DIRECTIONS
 Spray two muffin tins (12 count) with non-stick spray.

In a large bowl, measure all the dry ingredients. Add the fruit and stir.

Whisk the ricotta, milk, eggs, and butter together until well blended. Add the dry ingredients and stir. Batter will be thick and drop heavily from a spoon. Scoop batter into muffin tins (using an ice cream makes this very easy).Freeze.

When frozen solid, pop the muffins out of the tin and store in freezer bag. mark bag with the kid and date.  When you are ready to bake them, grease a muffin tin and fill with the frozen muffins. Sprinkle muffin tops with cinnamon sugar or streusel topping before baking. Bake at 350 degrees for 30 minutes, check with tester and continue baking at 5 minute increments until tester comes out clean.

Suggested fruit combinations:
* dried apricots (diced) and cranberries
* blueberries and diced peaches
* blueberries and lemon zest
* strawberries (diced) and orange zest
* strawberries and raspberries
* lemon zest and 2 tablespoons poppy seeds
* diced apples and dates

We serve with butter and honey.

Lookout Point Lakeside Inn
http://www.LookoutPointInn.com
Kristie Rosset
Bed and Breakfast Foodie

We begin each breakfast with a fresh fruit course. 
This is the time of year when we want to be creative but it gets a little difficult.
The newest issue of Whole Living magazine provided us with a wonderful recipe and we wanted to share.
--- INGREDIENTS ---
Pink grapefruit sections
Asian Pear sliced thinly
Pomegranate seeds
Fresh Mint
Drizzle of Honey
A grinding of sea salt (we used a beautiful pink salt
--- DIRECTIONS ---
Arrange to your liking.   There wasn't a mouthful left!  We love that!

The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie

 Tis the season! Chilly temperatures and blazing fires need warm homemade gingerbread to complete the scene. This recipe is a guest favorite.
 
INGREDIENTS 
1/2 cup butter, softened
2 tbs. sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
Zest of 1/2 an orange
1 tbs. finely chopped candied ginger


DIRECTIONS
Preheat oven to 350 F.
Grease and flour a 9X9 inch baking pan.
Thoroughly mix butter, egg, and sugar.
Blend in the molasses and water.
Stir the flour, soda, salt, ginger, and cinnamon together.
Add the dry mixture to the liquid mixture, blend, and beat until smooth.
Add the orange zest and candied ginger.
Pour the batter in the baking pan.
Bake for 30-40 minutes.
Cool slightly.
Sprinkle with powdered sugar and a dollop of whipped cream.
Grab a cup of hot cider, light the fire, put your feet up, and savor the moment.

Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux

As you all know by now, The William Henry Miller Inn serves homemade desserts on the sideboard in the Dining Room each night.  
Since we have so many corporate travelers who are never sure what time they'll arrive, the sideboard serves us well all night long.
We do try to have an assortment:  not just all chocolate (although is there a problem with that??) but perhaps lemon bars or apple crisp or pumpkin bars or pie in the fall and, of course, several kinds of cookies.  
One of Dave's new specialties is homemade crackers so guests may find some delicious New York State cheese with apples served with parmesan and black pepper crackers. 
Yesterday as I started to prepare for last night's spread, I thought that along with a fresh banana cake with vanilla butter cream and puckery lemon bars, peach cobbler might be a good addition.  So I have the cobbler half way made when the sudden realization hits me.....where are the peaches I was planning on using?  
Plan B.   We had rhubarb.  We had some leftover poached pears.  The solution was Rhubarb/Pear Cobbler. 
Ordinarily I wouldn't have posted this to Eight Broads but when two guests asked for it for breakfast
I thought this might be important. Our offered fruit dish was fresh honeydew with homemade lime ice cream.   Their "fruit of choice" was the Cobbler topped with the ice cream.  Not a bad way to start....or end....the day
So here you are!


--- INGREDIENTS ---
1 stick butter melted

1 cup flour
1 cup sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
3/4 cup milk

2 cups fresh or frozen (defrosted)  chopped rhubarb
2 poached pears, chopped

DIRECTIONS
Preheat oven to 325.  
Melt butter in a 12X9 baking dish (we use an oval baker).  
Mix the dry ingredients together and add milk.  Mix into a smooth batter.
Pour the batter on top of the melted butter---don't stir, just pour!
Add about 1/2 cup of sugar to the rhubarb and pears and pour it over the batter (try to center it).
Bake 45 minutes and test for doneness.


The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie