Recipes

Fall Flavors

fall flavors at their finest

It’s finally Fall here in Lancaster County and with the crisp air and changing of the leaves, I’ve been inspired to play with fall flavors while creating breakfast.  When Fall rolls around, the fall flavors I think of first are pumpkin, cranberry, apples & pears.  My first thought was pumpkin granola – but I already have a very, very good granola recipe that I’ve shared and I wasn’t sure I really wanted another.  So first I googled pumpkin granola and printed out a bunch of recipes – which I then compared to my original granola recipe.  This is what I ended up with:

 

 

Pumpkin Crunch Granola:

Ingredients:

  • 3 3/4 Cups oatmeal
  • 2/3 cup unsweetened coconut
  • 1/3 cup uncooked quinoa
  • 1/3 cup wheat germ
  • 2/3 cup pumpkin seeds
  • 1t pumpkin pie spice* – I made my own
  • 2 egg whites
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 3T packed dark brown sugar
  • 1t vanilla extract
  • 2/3 cup dried cranberries

Directions:

  1. Preheat oven to 325*.  Line a large baking sheet with parchment paper.
  2. In a large bowl, combine oats through pumpkin pie spice.
  3. In a second bowl, whisk the egg whites.  Add in pumpkin, syrup, oil, brown sugar & vanilla – whisk until smooth.
  4. Pour wet over dry ingredients and mix until fully combined.  Spread onto prepared baking sheet.  Bake for 25 minutes, making sure to stir every 10 minutes to prevent burning.
  5. Allow granola to cool for 20 minutes.  Gently add dried cranberries.  Cover tightly and store at room temperature for up to 2 weeks.

Beautiful jar of cranberry curdThis was served layered with plain greek yogurt and cranberry curd.  It was amazing – if I do say so myself.  Please let me know if you try it.

I have actually been thinking about the flavors of Fall for a few weeks now.  Earlier this summer, I made both lemon and lime curd [but not lemon/lime curd, hmmm] and I could stop thinking about what else I could curd.  Cranberry would not leave – so I made that as well.  I will share that recipe later – but it was amazing!

*I had a guest staying with us who has a cinnamon allergy – so I had to make my own cinnamon free pumpkin pie spice.  There are many recipes available for pumpkin pie spice – I used nutmeg, ginger, allspice, cloves & mace.

 

Holy Cannoli

One of my favorite parts of this job is making breakfast.  I have always loved entertaining and feeding people.  There’s just something special about it – ya know?

But – I get bored with making the same thing all the time.  Truthfully, what might be a wonderful meal for 2 or 4 guests doesn’t always work well if there is more than that.  And vis a versa.  For example – a pan of baked french toast feeds 12 people quite easily – but I would never make that if there were only 4 guests – too much waste.  And I love making buttermilk waffles for 4 guests – but don’t make them if we have more than that.  Clear as mud right?  So – with that being said – I’m always on the look out for new ideas to make for guests – either big or small groups.

I would say that 85% of the accounts that Carriage Corner follows on Instagram are other bed and breakfast.  One day while scrolling through my feed, I found a picture of Three Sisters Cottages breakfast.  Three Sisters is in Jefferson, Texas.  I mean – YUMM! This looks amazing – I have to figure out how to make this.

 

So – first I googled.  Then I talked with Italian guests.  Then I played.  My version is a stuffed french toast.  It’s a tiny bit labor intensive, but honestly not bad.  I would make this for a full house.  My recipe will make 12 rolls, and I serve 2 per person.  You milage may very 🙂

Cannoli filling:

  • 1 Cup full fat ricotta cheese
  • 1/4 contain marscapone cheese
  • 2T sugar
  • 2t powdered vanilla
  • shy 1/2 cup dark chocolate mini chocolate chips
  • zest from 2 oranges

Mix all ingredients together until fluffy, set aside.

French Toast:

Cut the crusts off 12 slices of good quality whole grain bread.  Using a rolling pin, roll the bread out as thin as you can.  Place a heaping spoonful of cannoli filling on each slice of bread and roll up.  This works best if your bread is large enough to roll onto itself.

Egg Wash:

  • 3 eggs
  • 1/4 cup whipping cream
  • 1t light vanilla
  • cinnamon
  • nutmeg

Whip all ingredients together.  Roll the stuffed bread in the egg wash and then transfer to a hot griddle.  Roll the french toast while cooking to brown all sides.  Plate and then dust with powdered sugar.  I serve this with orange slices and sausage.  It’s really very good.  Trust me – that’s lots of food – we generally start this meal with granola parfaits.

Fresh Really is Best

All layered up

I never really knew how easy it was to make granola. Seriously, everyone has their own favorite recipe for granola – you can do a search without finding 15 pages of recipes. Just take a look at pinterest – you’ll see what I mean.

Anyway – I’ve been asked a time or two for the granola recipe I serve here at Carriage Corner. This recipe originated from a friend of mine and was individualized Christmas gifts for the girls for years. Now I make it every 2 weeks or so and don’t add any dried fruit. Here’s the basic recipe:

 

CC’s Basic Granola Recipe:

Dry Ingredients poured into the mixing bowl

6 cups oatmeal
1/2 cup brown sugar
3/4 cup wheat germ
1/2 cup unsweetened coconut flakes
1 cup chopped nuts
1 tsp. cinnamon
1/2 tsp. nutmeg
2/3 cup honey
1/2 cup vegetable oil
2T water
2 tsp vanilla

Mix dry ingredients. Mix liquid in microwave safe dish and then microwave for 1 minute. Pour over oat mixture.
Mix well. Spread out on a cookie sheet covered with parchment paper. Bake at 300* for 25 – 35 minutes stirring several times.
Remove from over, add 1 cup raising and let cool.

This is how I’ve adapted the recipe for the Bed and Breakfast.

Carriage Corner’s Breakfast Granola:

spread out on a cookie sheet

6 cups oatmeal
1/2 cup brown sugar
3/4 cup wheat germ
1/2 cup unsweetened coconut flakes
2 cups chopped unsalted mixed nuts
3 tsp. cinnamon
2 tsp. nutmeg
2/3 cup honey
1/2 cup vegetable oil
2T water
1 1/2T vanilla

once baked – it will continue to darken as it cools.

Mix and bake as above, stirring every 10 minutes or so. When it comes out of the oven – don’t touch it! Letting the granola cool off without adding dried fruit or mixing it up helps it to create clumps.

This is a good, basic starter granola recipe. Play with it. Mix things up – swap things out. What else could you use for sweetener besides honey? Maple Syrup? What is your favorite fruit and nut combo? Blueberries & Almonds? Peaches & Pecans? Raisins & Cashews? You can now make any flavor granola you like. When you make a batch – let me know what flavors you used. Enjoy!

Lemon Blueberry “Pan” Cake

Lemon Blueberry Pan-CakeIn the last blog post – I talked about where my inspiration for breakfast comes from and how I run with it.  The Lemon Blueberry “Pan” Cake has had a few remakes and my favorite version uses a blueberry compote rather than layering fresh blueberries.  And this weekend on Mother’s Day – I believe I’m going to layer that cake up with some fresh, house-made lime curd and possibly dress the plate with some pansies – because I can.

So – I bet you want to see the finished cake and some recipes, right?  Okay.  First – you should know that both of my daughters are gluten-free.  Neither of them are diagnosed celiac, but both have done elimination diets and they do not process gluten well.  So – when experimenting with this recipe – I’ve almost always made it with King Arthur Flour’s Measure for Measure.  Often, I don’t even tell guests they are eating something that’s gluten free.  A tiny bit evil?  Maybe.
Pancake

3C flourServing a slice

9T sugar 

6 3/4t baking powder

3/4t salt

7 1/2T butter

2 1/4C water

3 eggs

2t vanilla

  1. Preheat oven to 425*
  2. Sift flour, sugar, baking powder and salt together into medium bowl
  3. Melt butter in small bowl.  Add water, egg, and vanilla mix well
  4. Stir liquid mixture into dry ingredients until there are no dry spots left
  5. Pour batter into 2 prepared 9″ cake pans
  6. Bake at 425* for 20-25 minutes, until golden brown and a toothpick comes out clean

Cake PlateWhile your cake is baking, prepare your Berry Compote, this is going to be layered in the cake, drizzled over the top and served as ‘syrup’ at the table..

Berry Compote

3C fresh or frozen fruit

3T orange juice

1/4t nutmeg

Place fruit, juice and nutmeg in a small saucepan and bring to a medium boil

Once bubbling, reduce heat slightly and use a potato masher to muddle and mash the fruit

Cook over medium-low heat for 10-12 minutes, occasionally mashing and combining the fruit

Cake on the plateRemove from heat and transfer to a clean jar or container – I go straight to my syrup pitchers.

Once your pancake is cooked and your compote has simmered to the thickness you want – you’ll need to work a bit fast here.  Turn the pancakes out of the cake pans and then cut them in half horizontally.  On a pretty cake plate, layer as follows:  pancake round, lemon curd, then blueberry compote, repeat until you get to the top layer – just drizzle your blueberry compote on the top – doing your best to make it look pretty.

Slice and serve like a cake with additional lemon curd, fresh berries and more warm compote.  This cake is more pancake like it texture, density and flavor than a cake.  You can also layer fresh fruit in with the curd if you want.  Please let me know if you try this.  Enjoy!!