Featured Recipe

Bread- Rosemary Feta Cheese

Posted by on Feb 25, 2010 in Featured Recipe, Recipes | Comments Off

2009 Award Winning Rosemary Feta Cheese Bread

2009 Award Winning Rosemary Feta Cheese Bread

1 ½ cups half and half
¼ cup water
¼ cup melted butter
4 to 4 ½ cups all-purpose flour, divided
2 t sugar
½ t salt
1 package rapid rise yeast
¼ cup butter softened
6 oz feta cheese grated
2 T butter melted
Fresh cut up or diced rosemary

Rosemary Feta Cheese Bread

Rosemary Feta Cheese Bread

Melt ¼ cup butter in saucepan.  Add milk and water and bring temp to between 120-130 degrees F.  Remove from stove.  In a separate mixing bowl combine 2 cups flour, sugar, salt and yeast.  Add the liquid mixture and beat at low speed with an electric mixer until blended.  Beat another 2 minutes at medium speed.  Stir in enough remaining flour to make soft dough.  Turn dough out onto a floured surface; knead lightly 4 or 5 times.This recipe makes best as 2 long skinny loaves of French bread.  It is possible to make it in a bread pan, which I had to do to enter it in our county fair.  See attached photo.  If made as French loaves, divide dough in half and roll out into a 16” by 8” rectangle.  Brush each of the rectangles with 2 T of softened butter.  Sprinkle 3 oz of feta on each rectangle and sprinkle on fresh rosemary to taste.  Roll up jellyroll fashion on the long side pinching ends to seal.  Place dough seam side down on a lightly greased French bread pan or on a large baking sheet.  Brush each loaf with the last of the melted butter.

Cover and let rise in a warm place 85 to 100 degrees for 45 minutes or until doubled in size.  Bake uncovered 375 for 15 minutes, then reduce temp to 350 and bake an additional 20 more minutes or until loaves sound hollow when taped.  Remove from pans and cool on wire racks.

www.GracehillBandB.com info@GracehillBandB.com 865-448-3070

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Pancakes- Pumpkin Pancakes

Posted by on Feb 24, 2010 in Featured Recipe | 2 comments

Pumpkin Pancakes

Pumpkin Pancakes

Whipped Cream-

Half pint of Whipped Cream
¼ t of Vanilla
1 t Sugar

Using a bowl and beaters that have been cooled in the fridge for a while, beat on high speed the whip cream, vanilla, and sugar.  When stiff set bowl back in fridge.

Caramelized Pecans-

1/4 C of Butter
1/4 C of Brown Sugar
2 C Pecan Halves

Melt butter over stove then stir in brown sugar.  When dissolved add 2 cups of pecans and stir for 2 to 3 minutes until caramelized.  Turn pecans out onto a piece of wax paper to cool separating them with a fork.  (Any leftovers will keep well the fridge.  They are nice sprinkled on top of salads also.)

Missed first place in an international breakfast contest by 35 votes!  Not too shabby!!

Missed first place in an international breakfast contest by 35 votes! Not too shabby!!

Ginger Syrup-

1 C Brown Sugar
½ C of Water
2 T Butter
2 T Minced Crystallized Ginger

Melt butter over the stove, and then stir in the brown sugar and water.  When dissolved stir in the ginger.  Continue stirring for 5 to 10 minutes until it starts to thicken.  Take off stove and let set until ready to use.  You may have to reheat if it thickens too much.  (When your guests dribble this syrup on the pancakes a little bit goes a long way.  You don’t smother them like you would with regular maple syrup and any leftovers will hold in the fridge till the next time you make these pancakes.) 


2 C Whole Milk
2 Eggs
3 T Butter, melted
¾ C Canned Pumpkin

1 2/3 C All Purpose Flour
3/4 t Cinnamon
1/8 t Ground Cloves
¼ t Ground Ginger
¼ t Salt
2 t Baking Powder
3 T Brown Sugar

Beat eggs briefly, then add and beat in the milk, butter and pumpkin.  Add all the dry ingredients except the flour and beat.  Add flour last and beat until large lumps disappear.  Heat a large griddle, melt a little butter on it and pour a small amount of batter on the griddle.  Smooth the batter down with a spoon.  (These are very thin pancakes and about 4 inches across.  When done on both sides, arrange about three pancakes on a plate, sprinkle on pecans and then a dollop of whipped cream.  (You can sprinkle a little nutmeg on top of the whipped cream.)  These could also be garnished with orange slices, or a baked apples, etc.  Serve with syrup.  This batter can be made the night before and held for a couple of days in the fridge.

http:// www.GracehillBandB.com   865-448-3070   info@GracehillBandB.com

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Cake- Blueberry Almond Pound Cake

Posted by on May 15, 2008 in Featured Recipe, Recipes | Comments Off


Blueberry Almond Pound Cake

2009 Blueberry Almond Pound Cake

Cake: ¾ cup butter softened
6 ounces cream cheese, room temp
2 ounces almond paste
2 C sugar
4 eggs
1 ½ C all-purpose flour
1 ½ t baking powder
1 ½ t salt
1 ¾ C fresh or frozen blueberries (but not thawed)
½ C slivered almonds, lightly toastedHeat oven to 350 degree.  Combine butter, cream cheese, almond paste and sugar and cream until fluffy.  Add eggs one at a time and beat.  Add baking powder, salt beat briefly.  Add flour and mix on low speed.   Grease a 12-cup bundt cake pan and sprinkle almonds in the bottom of the bundt pan.  Pour ½ the batter on top of the almonds. Flour the blueberries and fold into remaining batter by hand.  Put on top of the other layer in the bundt pan.  The blueberries have a tendency to sink and most will end up on the bottom, or top of the cake when you flip it, this slows that down a little bit. Bake for an hour.  Let cool for 10-15 minutes before flipping out of bundt pan.  Drizzle with glaze.

Lemon Flavored Glaze: 1-2 C Powder sugar
2 T lemon juice

Comments according to B&B Chef Extraordinaire mizkathleen:

I pick our blueberries each summer and freeze around 80# worth.  I don’t thaw the blueberries in this recipe; I use them frozen.  Particularly store bought blueberries get mushy once they are thawed.  Of course if you pick and freeze your own they stay firmer because they are dry and don’t have preservatives on them when frozen, but I still use them frozen which may explain why I bake it a lot longer than 60 minutes.  60 to 75 minutes is more like it.
A Slice of Blueberry Almond Pound Cake

A Slice of Blueberry Almond Pound Cake

www.GracehillBandB.com info@GracehillBandB.com 865-448-3070

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