Tart- Tomato Zucchini

Posted by on May 20, 2012 in Recipes | Comments Off

Tomato Zucchini Tart

10" Tomato Zucchini Tart

1/2 (15-oz) package of refrigerated pie crust, or make your own recipe.
1 medium zucchini, thinly sliced about a 1/2 pound
1-2 tsp of olive oil
2 medium tomatoes, sliced- if using plum, use 3
1/2 cup fresh basil chopped, or 1 tsp dried basil
1/3 cup mayo or light mayo
1/3 cup (about 1.5- oz) fresh grated Parmesan or Romano cheese
1/2 tsp freshly ground pepper

1. Fit pie crust into a 9″ tart shell, trim excess and prick bottom.

2. Bake at 450 degrees for 9 to 11 minutes until lightly browned.

Zuchinni and Tomato Tart

4" Mini Zuchinni and Tomato Tart with Cheddar Wurst

3. Saute’ zucchini in hot oil in a large skillet for a few minutes or until tender.  Arrange zucchini on top of pie crust.  Slice and arrange tomatoes on top.

4. Stir together basil, mayo, and cheese.  Drop by teaspoons over tomatoes and spread gently.  Top with pepper.

5. Bake an additional 10 to 15 minutes until heated and cheese mixture is slightly melted.

 TIP:  If you are watching calories, you can get by with a 1/4 cup mayo and 1/4 cup of cheese.  I think this recipe would be great with sauteed sweet onions, or sauteed red pepper, or crisp bacon on it also.   865-448-3070

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Cake- Butter Rum Cake

Posted by on May 6, 2012 in Recipes | Comments Off

Butter Rum Cake

Butter Rum Cake

For Cake:
3 cups flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
2 tsp vanilla
1 cup butter (2 sticks, softened)
2 cups sugar
4 eggs

For Sauce:
1 cup sugar
1 stick butter
¼ cup water
1 Tbsp dark rum

My friend and guest, Julie Nafziger, gave me this recipe a good while ago.  Got around to making it yesterday for a pot luck. When I took it out of the tube pan, my mom said it looked pretty uninteresting.  A while later she walked in my office and said to forget making our award winning pound cakes and stick with this one!  I’d serve it plain or with fresh peaches and whipped cream.

Rum and Butter Cake with Peaches and Whipped Cream

Rum and Butter Cake with Peaches and Whipped Cream

Stir together flour, salt, baking powder and  soda in a bowl. Combine buttermilk and vanilla in another bowl.  Cream butter and sugar and beat in eggs one at a time using a mixer.  Add flour mixture alternating with buttermilk mixture.  Spoon into a well buttered 10” tube pan.  Bake 1 hour at 325 degrees, (test with toothpick.)  Cool in pan on rack for 10 minutes then poke holes with a long toothpick or an ice pick.

In a sauce pan, melt 1 stick of butter, then add the 1 cup sugar and ¼ cup water.  Cook until sugar dissolves then remove from heat and add 1 Tbsp of  dark rum.   Pierce cake and spoon rum mixture over hot cake.  Cool completely before inverting to a serving plate.   865-448-3070

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Quiche- Lorraine

Posted by on Apr 22, 2012 in Recipes | Comments Off

Quiche Lorraine

Quiche Lorraine

1 bottom pie crust
6 slices of bacon
1 small onion chopped
4 eggs
1 1/3 C half and half
3 slices of pasteurized Swiss cheese
3 slices of regular hard Swiss cheese
Dash of nutmeg
1 tsp butter

Mix and roll out a pie crust and form on the bottom of a pie shell (my favorite, or use a preformed store bought one). Prick bottom with a fork then bake at 425 degrees for 10 minutes. Meanwhile, cook and crumble 6 slices of bacon. Sauté in a small frying pan the chopped onion in 1 tsp of butter. Layer the slices of soft Swiss cheese with the hard Swiss cheese, and then grate together. (This works so much better that having a pile of soft cheese and a pile of hard cheese. The quiche sets up more uniformly this way.) Sprinkle 2/3 of the cheese on the bottom of the pie crust. Then sprinkle a little nutmeg on it. Layer the onion, bacon, and rest of Swiss cheese on top. Mix your eggs and half and half well and pour on top. Bake an additional 30-45 minutes until done. Let set for 5 minutes before serving.   865-448-3070

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Dip- Apricot Fruit Dip

Posted by on Apr 8, 2012 in Recipes | Comments Off

Apricot Fruit Dip (and our award winning, blue ribbon, Apricot Bread!)

Apricot Fruit Dip (and our award winning, blue ribbon, Apricot Bread!)

8 oz package of cream cheese
6 oz of cool whip
12 oz jar of apricot preserves

Softened cream cheese in the microwave.  Beat with a spatula until smooth.  Add cool whip, beat until smooth.  Add preserves to taste, mix, and refrigerate until use.   865-448-3070

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Pancakes- Tender, Plain & Melt in Your Mouth

Posted by on Mar 13, 2012 in Recipes | 1 comment

I’ve experimented with a lot of pancakes in my time.  One pancake recipe won an award, and I’ve sent off another pancake recipe to enter in another contest.  Both of those recipes have a lot of STUFF in them.  The recipe here, is simply the best plain pancake I have ever eaten.  I bought Gale Gand’s Brunch!, at a national B&B convention (PAII) two years ago, and after reading it, went out and bought her four other cookbooks as well.  The wonderful thing about Brunch! is, in a lot of cases, she will give you the basic recipe, then you flip the page and she has 3-4 alternatives to the basic recipe.  At any rate, she says the secret ingredient to these pancake’s is potato starch.  Claims it is also the secret ingredient to Krispy Kreme doughnuts!  With no further ado-

2/3 C  all-purpose flour
1/3 C  potato starch (check in your grocery specialty section)
1  Tbsp sugar
3/8  tsp salt
1 1/2  Tbsp baking powder
1 large egg
1 C whole milk (I used half and half)
2 Tbsp canola oil
Unsalted butter for cooking, (I used regular and it was fine!)

Combine flour, potato starch, sugar, salt, and baking powder.  In a separate bowl, beat the egg with a fork and then mix in the milk and oil.  Pour over the dry ingredients, and combine with a wooden spoon or plastic spatula just until evenly moistened.  Don’t over beat, there will be lumps.

Heat a griddle until water flicked on it sizzles.  Add some butter to the griddle and spoon about 3 Tbsp of batter on the griddle.  Cook about 3 minutes, until the top has stopped bubbling and no longer looks wet, and the bottom is slightly browned.  Flip and cook the second side 2-3 minutes.   Plate and add a little butter and syrup on top.  They will melt in your mouth.   865-448-3070

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Soup- Creamy Winter Squash

Posted by on Feb 26, 2012 in Recipes | 1 comment

Winter Squash, Pumpkin

Winter Squash, Pumpkin

Each fall, we put up a fair sized seasonal display- pumpkins, gourds, mums, baskets, etc.- at our Townsend TN Bed and Breakfast‘s front entrance.  While it is lovely, you can thank pesky raccoons for this recipe.  They found us a couple of years ago and started nibbling on all the edibles.  AND they wouldn’t clear their plate, a nibble here, and a nibble there.  Kind of like “Taste of Chicago”, little bites to taste everything.  It was driving my mom crazy, and she started bringing some gourds inside.  One day she sat down and started reading James McNair’s cookbook, Squash, and came up with Creamy Winter Squash Soup.  The pumpkin shown has been sitting on our laundry room counter for 3 months.  Had a soup supper last night at church so, Mom decided to give me a little more folding space in the laundry room and whacked into it!

Pumpkin Winter Squash Soup with Toasted Pumpkin Seeds

Pumpkin Winter Squash Soup with Toasted Pumpkin Seeds


4 Tbsp butter
1 medium to large onion, chopped
(original recipe called for 1 C of chopped leeks and ½ C of chopped shallots)
1-½ pounds pumpkin or other winter squash, which is about 3 C pureed cook pumpkin
1-quart chicken stock
1 C whipping cream or half and half
1 C orange juice, I like the OJ with heavy pulp or fresh squeeze your own and zest
it before you squeeze it reserving the zest for the garnish below.
1 tsp ground ginger
Salt to taste
Fresh round white pepper to taste

For Garnish:
Cream fraiche or sour cream
Toasted pumpkin seeds or
Toasted hazelnuts
Maybe some orange zest

Squashes other than pumpkin may be used (butternut or hubbard or buttercup) with good results.  Cut up your pumpkin into large pieces, maybe 4 or 5,  and scoop out the seeds and stringy portion. Place on a cookie sheet with sides, and put a cup or so of water on the tray, cover with foil and cook at 350° until tender but still holds its shape.  Remove from oven.

In a large heavy saucepan, melt your butter over medium high heat.  Add onion and sauté till tender about 8 minutes.  Scoop out the pumpkin from the shell and add to the pot along with the chicken stock or broth.  Bring to a boil, cover and reduce heat to simmer until squash is very tender, about 30 minutes.

We use a Hamilton Hand Blender right in the pot and beat until smooth. (If you don’t have a hand blender, transfer to a blender in batches and blend.) Add cream, orange juice and spices.  Place over medium heat until hot, but don’t boil.  Serves 6.

 TIP:  If you want to toast the pumpkin seeds, you could spend all day trying to get the stringy orange stuff off. Instead place a half a cup in a colander and run cool water over them.  It will separate the seeds from the orange stuff and you can pick the orange stringy stuff right out.  Place the seeds on a cookie sheet with sides.  Sprinkle generously with salt and bake in a 300°  oven till crisp.  Check every 10 minutes and stir with a spatula.  Don’t worry about drying the seeds before placing them in the oven, the moisture helps.   865-448-3070

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