Recipes

Peach Rhubarb Jam

By / Carriage Corner, Food, Recipes / Comments Off on Peach Rhubarb Jam

Peach Rhubarb JamIn honor of the Rhubarb Festival at Kitchen Kettle in May, this year I came up with a new recipe.  As so often happens, I am inspired by a thought or a meal we had somewhere.  When we lived in Seattle, we had several rhubarb plants growing in our yard and often gave it away.  After sharing a large bunch with a friend, I asked her what she was going to do with it.  Peach Rhubarb Crisp was her answer.   That’s sound yummy. That summer I added peaches to my family’s favorite Rhubarb Crunch and it was yummy.  So, the peach/rhubarb combo has been bouncing around in my brain for a few years now.  This year, I decided I wanted to make jam – so I started with the google.    I started with a recipe from pipandebby and modified from there for my taste.

Here you go!

Peach Rhubarb Jam

What You Need:

  • 6 cups rhubarb, cut into small pieces
  • 3 cups sugar
  • 1 T vanilla
  • juice from 1 lemon
  • 4 cups chopped peaches (I used frozen)

What You Do:

  1. Combine rhubarb, sugar, vanilla & lemon juice in a large enough pan.  Mix well and let sit for about an hour.  (I made rhubarb crunch and granola while I was waiting).
  2. Add peaches to the mixture.
  3. Bring to a boil over medium-high heat, stirring occasionally.  Reduce heat and simmer until jam starts to thicken and sticks to the back of a spoon.
  4. Let cool slightly before pouring into a prepared mason jars.  Seal tightly and water bath.  Peach Rhubarb Parfair

How We Use:

  • Serve jam along side rhubarb scones for a yummy double rhubarb treat;
  • Layer Peach Rhubarb Jam with greek yogurt and your favorite granola for a lovely parfait;
  • Top vanilla ice cream; or
  • Eat with a spoon.

Check out our instagram video of making the parfait.  Please let me know if you make this.

Lemon Blueberry Ricotta Baked French Toast

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In this month’s edition of What’s Cooking at Carriage Corner – I’ve been working on something new.  Lemon Blueberry Ricotta Baked French Toast – Whew!  That’s a mouthful.  It’s been a minute since I’ve shared a recipe, so clearly it’s time.  You can ask Mr. Carriage Corner – bit I get bored with my recipes and making the same things all the time.  Part of the ‘fun’ of having a B&B is getting to try out new things all the time.

I love lemon and blueberries.  Put them together and I am one happy camper.  So, while my regular baked french toast recipe {I use Pioneer Woman’s recipe for the custard, but use sweet bread and add fruit and nuts} which is full of custard-y goodness I went in search of a new one.  As is almost always the case, I went looking for recipes to start with by doing a search of the main ingredients I wanted to use:  Lemon Blueberry  Ricotta.  I found a couple {Self Proclaimed Foodie and Well Floured} and combined and adapted to come up with what I’m using.  This is my version.

Carriage Corner RecipesLemon Blueberry Ricotta Baked French Toast

Ingredients:

  • 2-3 tubes Pillsbury crescent dough – baked and cut into cubes
  • 1 cup full fat ricotta cheese
  • 1 cup heavy cream
  • 3 eggs
  • 3T sugar
  • 2T vanilla extract
  • juice & zest from 2+ lemons
  • 1 1/2 cups blueberries – fresh or frozen

Directions:

Bake the crescent dough according to the directions.  I have found you can just lay it out on parchment paper and bake.  No need to roll into little crescents before you cut.  You can also use store bought croissants or any other fluffy bread.

In a large bowl mix ricotta, eggs, cream, sugar, vanilla, lemon juice and zest.  I like things lemony, so I tend to use the zest and juice from at least 2 lemons but will often use up to 4.  {I’m also thinking about adding lemon curd into this mix, or maybe just serving on the side.}  Add the bread and stir to combine.

Spray an 11×13 baking dish with cooking spray, spread half the bread mixture evenly over the bottom of the pan.  Sprinkle liberally with blueberries.  Top with remaining bread and blueberries.  Make sure you scrape all that yummy ricotta mixture out of the bowl and into the baking pan.

Cover tightly and refrigerate overnight.

In the morning, take the casserole out of the fridge to come up to room temperature while the oven is warming up to 350*.  Also, make a streusel topping:

  • 1/2 C flour
  • 1/4 C packed brown sugar
  • 1/2 t cinnamon
  • 4T melted butter

combine everything until crumbly.  Sprinkle over the top of the casserole.  Re-cover and pop into your preheated oven for 45 minutes.  I leave the pan covered until the last 5 minutes or so.  Otherwise I find the top gets dried out.  You want it to be golden but not dried.

Let cool for about 5 minutes before cutting into 12 pieces.  Once it’s on the plates, sprinkle with powered sugar and serve with a little dollop of lemon curd.  I think this would also be amazing for dessert served warm with lemon sherbet {told you – I love lemon!}

Try this for your next family gathering or church potluck.  Or if you aren’t a fan of cooking – book a room and ask if it’s on the menu 😉

Christmas Candy That Will Make You A Hero

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Most people spend a day or more making Christmas Cookies – but in our house we make Christmas Candy.  It’s all gluten free and everyone can sample and enjoy it.  And because both of the recipes for Christmas Candy that I’m sharing contain almonds – they’re basically totally healthy – right?

My warning to you with the Burnt Sugar Almonds is this:  Beware of Traditions That You Start.

Years ago, I stumbled upon the recipe for Burnt Sugar Almonds over at Pioneer Woman.  That year, I made about 4 cups of Almonds – I packed them up pretty and gave them to the neighbors with their Christmas Cards.  The next year, I made about 10 cups of almonds and gave them away to my co-workers.  The third year, I wanted to do something different – but everyone wanted to almonds – with the exception of last year (our first year in Pennsylvania) I’ve made close to 20 cups of almonds annually since that third year.  They aren’t hard to make – but if you don’t want to be making them year after year – don’t start 😉

In our house, we find Burnt Sugar Almonds to be like potato chips – bet you can’t eat just one.  This is how I make mine:

sugared almonds

I think – you should be able to click on the recipe and print it.  At least I hope so.  I also want to share the Lavender Lemon Bark that I made for the Belsnickle Tour.  We had almost 200 people through the Bed and Breakfast last weekend and it was so much fun.  Meeting new people, finding out what they were doing for the holidays and sharing our home and Christmas Candy.

Lavender Lemon Christmas Candy

So – I’m going to try and make all the recipes printable from now on.   During our downtime this year – I’ll go back and edit the previous recipes.  I’d love your feed back on the layout of the recipes.

If you make either of these recipes – I’d love to hear how they turned out.  Happy Holidays everyone.

Fall Flavors

By / Carriage Corner, Food, Lancaster County, Recipes / Comments Off on 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

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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

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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

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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!!