Archive for the ‘Recipes’ Category

Blackberry Biscuit Cobbler

October 7th, 2012 by Sam Feldman

Fall is here! If you were in Eureka Springs this past weekend, you would have had your heavy jacket on and carried your umbrella (just in case) and got to watching the trees start to really turn red in earnest. The heat’s been turned on and the fireplaces lit. So how ’bout a nice warm breakfast recipe to try? If you can’t get here, then try this at home:

Breakfast at the Bridgeford House Bed and Breakfast Eureka Springs AR

 

Blackberry Biscuit Cobbler

Biscuit dough:
3 cups all-purpose flour
4 tsp sugar
4 tsp baking powder
1 tsp salt
2 cups whipping cream

Cobbler:
1 cup sugar
2 TB cornstarch
1/4 cup water
2-16 ounce packages of frozen or fresh berries (6 cups)

In a large bowl stir together flour, sugar, baking powder, salt and whipping cream with a fork until well combined. Set aside.

In a large saucepan combine 1 cup sugar, 2 TB cornstarch, and 1/4 cup water. Stir in 6 cups (two 16-ounce) packages) fresh or frozen blackberries (or raspberries or cherries). Cook and stir over medium heat until thickened and bubbly. Divide mixture amount eight (could stretch to 10) ramekins. Drop 1 or 2 mounds of batter on top of each.

Bake at 375 degrees for 25 to 30 minutes or until topping is golden brown and mixture is bubbly. Makes 8-10 servings.

This is a favorite among guests, so if you’d rather us make it, we’ll be happy to! Come see us!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Fleur Delicious Weekend Recipe

July 8th, 2012 by Sam Feldman

Since Fleur Delicious weekend is coming up next weekend, July 13 & 14th, we wanted to include one of our French-style recipes that we’ll be making for our guests:

Cheesy Apple Quiche

1 pie crust, unbaked
2 apples, peeled and sliced (I use Granny Smith)At the Bridgeford House B&B for Fleur Delicious Weekend
1-1/2 cups heavy whipping cream
1 cup shredded cheddar cheese
3 eggs
1 tsp cinnamon
2 tb sugar
2 tb butter

Saute apple slices in a large saucepan with the butter, sugar and cinnamon for about 5-10 minutes, until slices are tender. Meanwhile, whisk together the whipping cream and eggs until well blended. Place apples in the bottom of the pie crust and cover with the cheese. Pour egg mixture over apples and cheese. Bake in a preheated 325 degree oven about 35 minutes or until completely set. Let cool about 5 minutes before slicing and serving.

Serves 6

Happy eating!

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Buttermilk Pie

June 18th, 2012 by Sam Feldman

Okay, we don’t normally have pie for breakfast here at the Bridgeford House (although we probably would if you asked!), but we wanted to share this awesome (and easy) pie recipe that we bake all the time for the holidays:

Buttermilk PieFood at the Bridgeford House Bed and Breakfast

1 (9-inch) pie shell, unbaked
1/4 cup butter
2 cups (scant) granulated sugar
3 (rounded) TBs all-purpose flour
3 eggs, slightly beaten
1 cup buttermilk
1 tsp vanilla
Nutmeg to garnish surface of pie

Preheat oven to 350 degrees. Let eggs and buttermilk come to room temperature.

Cream butter and sugar; add flour, then eggs. Stir in buttermilk and vanilla, beating until smooth. Pour into unbaked pie shell; sprinkle top of pie with nutmeg. Bake 45 to 50 minutes until pie tests done when the tip of a knife is inserted in center; knife should come out clean.

Enjoy!

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Overnight Blueberry French Toast

May 29th, 2012 by Sam Feldman

French Toast Morning at Bridgeford House Bed and Breakfast Eureka Springs AR

 

 

 

 

 

 

 

 

 

We try to offer different recipes from time to time – Sam, our main breakfast cook, has a very short attention span – :)!

Therefore, here is a recipe to lusciousness:

12 slices day-old bread, cut into 1” cubes
2 (8 ounce) packages cream cheese, cut into 1” cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla extract
1/3 cup maple syrup

Topping:
1 cup white sugar
2 tb cornstarch
1 cup water
1 cup fresh blueberries
1 tb butter

Lightly grease 9X13 baking dish. Arrange half of bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over cream cheese and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the dish from fridge about 30 minutes before baking. Preheat over to 350 degrees F.
Cover with foil and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast.

Now go forth and devour! We’ll be waiting for you here when you’re done…or better yet, come visit Bridgeford House Bed and Breakfast in Eureka Springs Arkansas and we’ll bake it for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Another Awesome Recipe from Eureka Springs, Arkansas

February 19th, 2012 by Sam Feldman

Apple Crunch Bake

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes 8 servings

Ingredients:

3 tablespoons butter

1/2 cup light brown sugar

1 can (21 ounces) apple pie filling

2 teaspoons Ground Cinnamon

1 1/2 teaspoons Pure Vanilla Extract

1 can (12 ounces) refrigerated biscuits

1/2 cup chopped nuts
Directions:

1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish.
2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts.
3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm.

One of the Bridgeford House guest favorites. Enjoy!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

French Baked Pancake

January 8th, 2012 by Sam Feldman

Here is an awesome recipe we discovered recently in a Texas B&B cookbook. We served it for the first time over New Year’s weekend and it was fantastic! Try it this winter for a special Sunday morning breakfast.

French Baked Pancake

1 stick (1/2 cup) butter, room temp, plus 3 tb butter, melted
4 tb sugar
3 eggs plus 2 eggs
2 cups flour
1.5 tsp baking powder
1.25 cups milk
3 cups small curd cottage cheese
1 tsp salt
1 21-ounce can blueberry pie filling
3/4 cup blueberry syrup (about 1/2 of a 12-ounce bottle)
1 cup sour cream
1 tsp vanilla extract
2 tb powdered sugar
grated zest of 1 orange, for garnish

Preheat oven to 350 degrees. Spray 9×13-inch baking pan with nonstick cooking spray. Combine the 1 stick of butter and sugar in a large bowl. Add 3 eggs; beat well. Combine flour and baking powder. Mix flour mixture and milk alternately into butter mixture. Pour 1/2 batter in pan.

Mix cottage cheese, 2 eggs, the 3 tbs melted butter and salt in a medium bowl. Spread over the batter in the pan. Top with remaining batter. Bake for 60 minutes or until golden brown.

Mix and heat blueberry pie filling and syrup together in a saucepan to make a blueberry sauce. Mix sour cream, vanilla and powdered sugar together in a small bowl to make a sour cream sauce.

Cut baked pancake into squares. Serve with blueberry sauce and a dollop of sour cream sauce.

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Recipe – Cinnamon Roll Cake

November 20th, 2011 by Sam Feldman

From time to time, we like to share some recipes with you – these are all actual recipes of items we serve our guests! This one we discovered online just recently and it has been a big hit with our guests. It’s pretty simple; try it at home this winter – go head, indulge!

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Here’s wishing you a relaxing winter season – we all could use it!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Late Spring Snow – Warm Up with Breakfast!

March 21st, 2010 by Sam Feldman

It’s March 21st; we’re one day past the first day of spring and so far we have about 4-5″ of snow on the ground since yesterday and it’s still coming! So, since we can’t keep our thoughts away from winter yet, we decided to send out a nice warm breakfast recipe for you to try. This is a big favorite with our guests and it’s so easy to do!

Apple Cake Oatmeal

2 cups oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 eggs, beaten
1/2 cup chunky or regular applesauce
1/2 cup brown sugar

Topping:

1 cup vanilla yogurt

Preheat oven to 325 degrees F

In a large bowl combine the oatmeal, baking powder and salt. Mix in milk, eggs, applesauce, and brown sugar. Stir and pour into a greased casserole dish. Bake at 325 for 45 minutes. Serve hot, topping each with vanilla yogurt.

Really and truly: Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too! (who is currently bundled up in her sweater)

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