Romantic Fredericksburg TX Bed & Breakfast Accommodations
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Recipes
Banana Pecan Raisin Muffins
Although these muffins are a delicious way to begin any day, we find that they are especially warming on a cold wintry morning. The scent of the bananas and raisins tempt one to stay a little longer in their cabin suite, sip your coffee slowly, and linger a while over breakfast. Muffins are served with chilled orange juice and seasonal fruits.
2 Cups flour
1 Tsp baking powder
1 Tsp baking soda
¼ Tsp salt
½ Tsp ground cinnamon
¼ Tsp grated nutmeg
2 Large ripe bananas
2 Large eggs
1/3 Cup dark brown sugar, firmly packed
¼ Cup vegetable oil
¼ Cup raisins
½ Cup pecans
Preheat oven to 375 degrees.
Line 10 muffin cups with paper liners. Sift together the flour baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside. Mash bananas. Beat in egg, sugar, and oil. Add the dry ingredients and beat in gradually, on low speed. Mix just until blended. Fold in raisins and pecans. Fill the prepared cups to the top of the paper liner. Bake until the tops spring back when touched lightly, 20-25 minutes. Transfer to a rack to cool.
Cranberry Pear Muffins
Thanksgiving is in the air. The tangy taste of cranberries is just too tempting to use for just a side for the turkey. Use fresh cranberries for a touch of extra freshness. Pair the ingredients with golden brown pears right off the tree or from the grocer. Serve these muffins with chilled orange juice and seasonal fruits. The richness of the muffin does not require extra butter, but melting butter atop anything makes it even more appealing.
1 Cup flour
1 Tsp baking powder
½ Tsp baking soda
¼ Tsp salt
½ Tsp allspice
1 Tsp ground cinnamon
½ Tsp grated nutmeg
¼ Tsp ground ginger
1 Large egg
4 Tbls butter or margarine
½ Cup of sugar
1 Cup whole, fresh cranberries
1 Large Bosc pear quartered, cored, and chopped
½ Cup chopped walnuts
½ Cup orange juice
Grated rind of one large orange
Preheat oven to 350 degrees.
Line 12 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, nutmeg, allspice, ginger and cinnamon. Set aside. Slightly beat egg, sugar, juice, and butter. Add the orange rind, nuts, chopped pear and cranberries and fold mixture into the dry ingredients. Mix just until blended. Fill the prepared muffin cups to within ¾ of the top of the paper liner. Bake until a knife inserted into the muffin comes out clean, 15-20 minutes. Transfer to a rack to cool for 5 minutes.
Maple-bacon Cheddar Scones
This is a variation from one of my favorite cookbooks, Pastry Queen by Rebecca Rather. I have tried using Canadian bacon and maple-smoked bacon. Rebecca recommends apple smoked bacon. In February we cut the scones into large heart shapes in honor of the month of romance. We serve them right from the oven with generous pats of sweet creamery butter, chilled orange juice, and fruits of the season.
1 Cup all purpose flour
1 Tbl baking powder
1 Tsp salt
2 Tsp freshly ground black pepper
½ Cup (1 stick) chilled unsalted creamery butter, cut into small cubes
1 ½ Cups grated sharp cheddar cheese
4 Green onions, thinly sliced
10 Slices bacon, chopped
1 Cup buttermilk
1 Large egg
2 Tbl water
Preheat oven to 400 degrees.
Combine flour, baking powder, salt, and black pepper. Cut in butter until mixture is crumbly. Add the cheddar cheese and mix until blended. Add green onions, bacon and a small amount of the buttermilk at a time until the mixture is sticking well and can be rolled into a ball. Roll out pastry on a lightly floured surface to about ½ inch thick. Cut into desired shapes. Bake on lightly greased cookie sheet until golden brown, about 20 minutes. Serve immediately.
Morning Glory Muffins
This is one of our guests’ favorite recipes. It could be a meal in itself with all the fruits and vegetables in the batter. Still it is served with chilled orange juice and fruits of the season. We feel t is best paired with bananas and red seedless grapes.
2 Cups flour
1 Cup sugar
2 Teaspoons baking soda
2 Teaspoons cinnamon
1 Apple, peeled, cored, and grated
½ Cup raisins
½ Cup shredded coconut
½ Cup chopped pecans
1 Cup grated carrot
3 Eggs
½ Cup vegetable oil
1 stick (1/2 cup) butter, melted
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray muffin pans with non-stick cooking spray and line with paper and aluminum muffin liners.
In a large bowl, sift together flour, sugar, baking soda, and cinnamon. Add grated apple, raisins, coconut, pecans, and grated carrot. Mix thoroughly, until mixture resembles a coarse meal.
In a medium bowl, beat eggs with a whisk. Add oil, butter, and vanilla; whisk to blend. Add wet ingredients to dry ingredients; stir just until combined. Spoon batter into muffin cups. (At this point, the batter can be covered and frozen.) Bake for 20–25 minutes. Cool for 5 minutes before removing muffins from muffin pans. Serve warm.
Pumpkin Raisin Muffins
The leaves have fallen off the trees. The oaks are dressed in maroon finery. Thanksgiving is in the air. The pumpkins used to decorate the yard can be opened up and used to add the quality of being homemade. However, canned pumpkin is delicious too. Serve these muffins with chilled orange juice and seasonal fruits. The richness of the muffin does not require extra butter, but melting butter atop anything makes it even more appealing.
1 2/3 Cups flour
¼ Tsp baking powder
1 Tsp baking soda
¾ Salt
½ Tsp ground gloves
½ Tsp ground cinnamon
½ Tsp grated nutmeg
1 Cup pureed pumpkin
2 Large eggs
½ Cup milk
½ Cup vegetable oil
1-1/2 Cups of sugar
½ Cup raisins
½ Cup chopped pecans
Preheat oven to 350 degrees.
Line 12 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon. Set aside. Slightly beat egg, sugar, milk, pumpkin, and oil. Add the nuts and raisins and fold into the dry ingredients. Mix just until blended. Fill the prepared muffin cups to within ¾ of the top of the paper liner. Bake until a knife inserted into the muffin comes out clean, 15-20 minutes. Transfer to a rack to cool for 5 minutes.
A Barn at the
Quarry
A Bed & Breakfast with Rustic Charm
(830) 990-1697
154 Deike-Hunter Lane
Fredericksburg, TX 78624
Reservations - (888) 991-6749
