The Pinecrest Bed and Breakfast Asheville NC

Posts Tagged ‘Pumpkin Bread’

Most Requested Recipes at this Asheville Bed and Breakfast

September 10th, 2009 by Stacy Shelley

Our recipes are requested so often, we thought it might be a good idea to share them on our Blog.  Below we have provided a sampling of the most requested recipes here at Pinecrest Bed and Breakfast. At this point we seldom consult a formal recipe, but rather toss a little of this and a little of that into whatever we are making. To the best of our ability we have tried to provide measurements for all the recipes. Good luck and we hope to see you back at Pinecrest Bed and Breakfast, Asheville, North Carolina very soon!

Fresh Blueberry Pumpkin Muffins

Mix 1 2/3 c flour, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. baking powder, ½ tsp. salt and ½ tsp. allspice and set aside.

Cream 1/3 c butter softened, 1 c brown sugar, 1 egg beaten.

Blend 1 c canned pumpkin and ¼ c evaporated milk.

Combine the creamed and blended ingredients together and then gently combine the dry ingredients. Add I c fresh blueberries.

Spoon into 6-8 large muffin cups or 12 small. Top with a mixture of 2 Tbsp. flour, 2 Tbsp. sugar, ¼ tsp. cinnamon and 1 Tbsp melted butter.

Bake at 350 for 40 minutes. May require a little longer baking if using 6 large muffin cups.

Local Zucchini Bread

Mix together 3 eggs beaten, 2 c grated zucchini,, 1 c oil, 1 Tbsp vanilla, 2 c sugar, and 1 tsp salt.

In a separate bowl  mix 2 ½ c flour, 1 tsp baking soda, 1 tsp baking powder, 1 Tbsp cinnamon and 1 c chopped pecans and mix well.

Grease 2 loaf pans and bake at 350 for 50 minutes.

Grandma’s Lemon Bread

Grate the rind of one lemon and set aside.

Cream  ½ c oil and 1 c sugar. Add 2 beaten eggs and lemon rind.

In a separate bowl combine 1 ½ c flour and ½ tsp. baking powder and add alternately with ½ c of milk to the creamed mixture. Fold in ½ c chopped pecans.

Line a loaf pan with wax paper. Pour batter into pan and bake at 350 for I hour

Glaze – combine the juice of the lemon with ¼ c sugar.  Pour glaze over loaf after cooling for 15 minutes.

Banana Bread

Beat ¾ cup softened butter and 1 8 ounce softened package cream cheese until creamy. Gradually add 2 cups sugar and beat until light and fluffy.  Add 2 eggs one at a time blending after each addition.

Combine in separate bowl 3 c flour, ½ tsp. baking powder, ½ tsp. baking soda, ½  tsp. salt and gradually add to wet ingredients.  Beat at low speed just until blended.

Stir in 4 medium mashed bananas, pecans (optional) and 1/2tsp vanilla extract.

Streusel topping  -  Mix  ½ c brown sugar, 1 Tbsp flour, 1 Tbsp melted butter and 1/8 tsp cinnamon and sprinkle evenly over batter.

Pour batter into 2 greased loaf pans and bake at 350 for 1 hour

Pumpkin Bread

Mix 2/3 c oil, 2 2/3 c sugar, 4 eggs, 1 (16 oz) can pumpkin and 2/3 c water.

In a separate bowl  blend 3 1/3 c flour, 1 ½ tsp salt, 1 tsp cinnamon, 2 tsp baking soda, ½ tsp baking powder, 1 tsp cloves. Mix into wet ingredients and fold in 2/3 cups chopped pecans.

Pour batter into 2 greased loaf pans and bake at 350 for 1 hour.

Fresh Blueberry Waffles  – makes 8 waffles

Mix 1 ¾ c flour,  1 Tbsp baking powder, 1 Tbsp sugar, ½ tsp salt and set aside.

Wisk 3 large eggs,  1 stick of butter melted, and 1 ½ c milk.

Make well in center of dry ingredients and pour in egg mixture.  Stir gently until just blended.  Fold in fresh blueberries.

Pour ladle full into each waffle

Farmers Market Frittata – serves 8 -10

Mix 11 eggs, 1 package parmesan cheese of good quality, handful of chopped fresh basil and a salt and pepper and set aside.

Place 1 Tbsp. olive oil in the bottom of a 12 inch non-stick frying pan or sauté pan. Add thinly sliced 1 – 1 ½  lbs red potatoes, and 1 tsp. salt to pan and cook until fork tender.

Slice one red and one yellow pepper and one onion thinly and sauté in a little olive oil in a separate pan until soft.

Add peppers to potatoes and pour egg mixture over top. Grate ½ cup fresh Parmesan Reggiano  and sprinkle over top.

Bake at 350 for 30 minutes or until top is golden brown. Slice and serve.

Spinach Cheese Egg Puff – serves 6

Mix 5 eggs beaten, ¼ c flour, 1 tsp baking powder, 1 cup cottage cheese, 2 cups shredded cheddar or Colby cheddar, ¾ of a 10 oz pkg. frozen spinach thawed and drained.  Place in 9x 9 and top with 2 cups cheese.

Bake on 350 for 40 minutes or until solid.

We usually double recipe for 8-10 and put in 9×13 (use only a whole container of frozen spinach).  There are variations to this recipe. Try zucchini, mushrooms or even green chilies instead of spinach.

Raspberry Bliss – serves 10

Combine 10 eggs, 1 ½ cups half and half, ½ c sugar, cap full almond extract. Mix until well blended and set aside.

In 2 greased glass baking pans cut 10 croissants in half and generously spread whipped cream cheese on both sides. Add handful of frozen or fresh raspberries to bottom half and replace top. Place 6 croissants in an 8X11 and 4 in a smaller pan then pour custard over croissants.

Mix ¼ c orange marmalade with ¼ cup orange juice and spoon over croissants.

Bake at 350 for 45 minutes.

Orange French Toast with local Chiabbata Bread– serves 4

Mix 1 ½ c half and half  or whole milk, 5 eggs beaten, ¼ c sugar, 1 tsp vanilla and zest of one orange. Pour over 8 slices chiabbata bread and let sit for 45 minutes.  (good idea to slice the bread and set out  night before)

Melt lots of butter on griddle and grill until lightly browned on both sides.

Pinecrest Bed and Breakfast Syrup. Mix 1 ½ cups brown sugar, ½ c corn syrup and ½ c water in sauce pan and bring to a boil.  Add 2 Tbsp butter and bring back to a boil turn down heat to a simmer. Remove from heat after 5 minutes.

Optional – add ½ c toasted halved pecans.

Orange French Toast

Orange French Toast

Hendersonville Apple Pound Cake

Blend 1 ½ tsp vanilla, 1 ½ c sugar, 1 ½ c oil, 3 eggs, 3 c flour, 1 tsp baking soda, 1 ts. salt.  When mixed almost has consistency of cookie dough batter.

Stir in 3 cups chopped peeled apples (2 to 3 yellow delicious), 1 c coconut and 1 c nuts (pecans)

Bake in Bundt pan at 350 for 1hr to 1:15hr

Cool, turn out and punch small holes in top and pour glaze over cake

Glaze – Mix 1 stick of butter, 1Tbsp corn syrup, ¾ c sugar, ½ tsp baking soda, ½ c buttermilk, 1 tsp vanilla and boil for 5 minutes.

Lemon Glazed Cake

Combine 1 box lemon cake mix, 1 box instant lemon pudding, ¾ oil, ¾ water and 4 eggs. Blend well and pour into Bundt pan. Bake for 50 minutes or until tooth pick comes out clear.

Glaze- Mix 1 c powdered sugar with ¼ c lemon juice and spoon over cake. May need to add more sugar or juice depending on desired consistency.

Lemon Glazed Cake

Lemon Glazed Cake

Butter Pecan Cake - same as above but use butterscotch pudding and butter pecan cake mix. Use glaze from Apple Bundt Cake.

Chocolate Cake - same as above but with chocolate cake  mix and chocolate pudding.

Everything Cookies – makes 6 dozen cookies

In a roasting pan combine 2 sticks softened butter, 6 eggs, 1 lb. brown sugar, 2 c sugar, 1 Tbsp vanilla, 4 tsp baking soda and 3 cups peanut butter.

Add 9 cups quick or old fashion oatmeal, ½ Tbsp Karo light syrup,  16 ounces chocolate chips and 16 ounces butterscotch chips and mix by hand.

Scoop rounded tablespoons onto ungreased cookie sheet.

Bake at 350 for 12 – 15 minutes.  Cookies freeze well.

Fresh Fruit Parfait

Fresh Fruit Parfait

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