Grilled Brie and Tomato on Crusty Bread

April 13th, 2012 by Sam Feldman

Another awesome recipe from Bridgeford House Bed and Breakfast

 

 

 

 

 

 

 

 

 

 

 

1 pint cherry tomatoes
2 TB extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 TB unsalted butter, softened
6 (1/2 inch thick) slices crusty bread
1/2 pound brie, sliced thin

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.

Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling an slightly browned. Top with the tomatoes. Serve immediately.

Cream Biscuits

April 13th, 2012 by Sam Feldman

Another excellent recipe from Bridgeford House Bed and Breakfast

 

 

 

 

 

 

 

 

 

 

1-1/4 cups self-rising flour
3/4 cup cake flour
3/4 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1 TB sugar
4 TB cold unsalted butter, plus 2 TB melted butter
1-1/4 cups heavy cream
1/4 cup all-purpose flour

Preheat oven to 475 degrees F.

Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar. Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 2-inch round cutter dusted in flour cut the dough into circles. Be sure to press straight and downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to reform the scraps of dough in order to have 8 biscuits. Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk. Place the biscuits on a small sheet pan and brush the tops with the melted butter (use parchment paper if you like under the biscuits). Bake in the oven for 10 to 12 minutes, or until golden brown. Brush tops again with melted butter. Allow to cool briefly and serve while still warm.

Makes 8 biscuits

Apple Cake Oatmeal

April 13th, 2012 by Sam Feldman

Another excellent recipe from Bridgeford House Bed and Breakfast

 

 

 

 

 

 

 

 

 

 

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.

Apple Crunch Bake

March 26th, 2012 by Corey A. Edwards

 

 

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.

Breakfast Cheese Cups

March 26th, 2012 by Corey A. Edwards

1 cup brown sugar
1/3 cup maple syrup
1/4 cup melted butter
1/3-2/3 cup chopped pecans

Filling:
1 (8 oz.) cream cheese, softened
1/3 cup unsifted confectioner’s sugar
1 tsp vanilla

1 can Hungry Jack Biscuits

Preheat oven to 375 degrees. Mix first 4 ingredients in a 9-inch pan. Set aside. In small bowl mix Filling ingredients with beater. Take biscuits and roll and flatten each one out to approximately 4 inches round. Put 1 TB of filling in the middle of each round and fold and overlap sides over filling. Place each ball with the overlapped sides down into pan with first ingredients.

Bake 20-25 minutes or until golden brown. Let sit in pan for 3 minutes. Cool and serve.

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