Tag: featured

Pumpkin Cranberry Muffins

Pumpkin Cranberry Muffins

I love all things pumpkin! I adapted a few pumpkin muffin recipes to come up with just the right blend of cinnamon, nutmeg, ginger, and cloves to suit my palate. They freeze well and when defrosted can be warmed in the microwave.

2 cups flour

¾ cup sugar

3 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

¼ teaspoon salt

1 cup canned pumpkin

½ cup vegetable oil

2 eggs, lightly beaten

1 cup dried cranberries

½ cup chopped walnuts

  • Heat oven to 400 degrees. Place 12 large or 16 small muffin paper liners in muffin tins. Spray cups with Pam.
  • In large bowl, mix dry ingredients.
  • In separate bowl, beat together pumpkin, oil, and eggs.
  • Stir wet ingredients into dry ingredients, mixing well.
  • Stir in cranberries and walnuts.
  • Divide batter evenly among muffin cups.
  • Bake about 20 minutes until toothpick in center comes out clean. Remove muffins from tins immediately after removing from oven and place on rack to cool.

The St-Germain Cocktail

The St-Germain Cocktail

Josmo’s Café has added another cocktail to our menu. Never fear! The Josmo’s Cosmo can never be replaced!

Our friends Richard and Debbie introduced us to The St-Germain Cocktail. It’s a perfect dinner party starter beverage. Bubbly, fresh and light. Your guests will love it!

This recipe is from the St. Germain website. 

2 parts Brut Champagne (we use Prosecco)
1½ parts St-Germain®
2 parts Sparkling Water (we use club soda)

Method:

Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda (the order is essential, not arbitrary).

Stir completely and garnish with a lemon twist.

Honey Oven-Baked French Toast

Honey Oven-Baked French Toast

John and I stayed at the Country Seasons Bed and Breakfast in Mill Run, PA when we visited Frank Lloyd Wright’s Fallingwater in June. It is the most charming and friendly B&B owned by Liberty and James Sprague. Liberty (born in 1976!) and Jim made us the most scrumptious breakfasts. This French toast is so easy since you can make it a few hours ahead then bake it in the oven. Adding the butter to the eggs (a mistake on my part when making it!) made the toast a bit crunchy which was even better. I’ve put the mistake in my version of the recipe. Enjoy!

12 slices of French bread – ¾ inch slices

Combine in a deep bowl:

1 ¼ cup of milk

1 teaspoon cinnamon

1 T honey

1 T melted butter

4 eggs

Dip bread slices into mixture and arrange in 9×13 pans. Cover and refrigerate 3-4 hours.

Preheat oven to 350.

Transfer bread slices to baking sheets. Line with non-stick foil, if desired.  Be sure the sides of the slices don’t touch. Drizzle a mixture of 1 T honey and 1 T melted butter over the bread slices.

Bake for 15 minutes. Turn the bread over. Bake another 15 minutes.

Place on warm serving platter. Sprinkle with powdered sugar and serve with syrup or fruit compote.

Blintz Souffle

Blintz Soufflé

A blintz, similar to a crepe, is a traditional Jewish food that is a thin rolled pancake filled with cheese or fruit and then fried or baked. They take some time to make, so instead I make this one-dish blintz soufflé. It’s delicious and easy to mix, bake, and serve. We serve it with the traditional toppings listed below, a big fruit salad, and coffee cake.

  • 1# cottage cheese – 2% milkfat is fine
  • 3 oz cream cheese – softened
  • ¼ cup melted butter (1/2 stick)
  • 6 T sugar
  • ½ cup flour
  • 3 eggs
  • ½ tsp lemon juice
  • ½ tsp baking powder

Preheat oven to 350.

Beat together cheeses, butter, and sugar. Beat in eggs one at a time. Add flour, baking powder and lemon juice until mixture combined.

Pour into an 8-inch well-buttered Pyrex dish or 2 qt. casserole. Bake 40-45 minutes until set.

Serve immediately with sour cream, cinnamon sugar, and applesauce on the side.