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.
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
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.
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.
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.