South Carolina Bed and Breakfast Association Member Recipes

Cheese Wafers

Preparation Time: 1.5 hour
Serves: 12
Oven Temperature: 350
Ingredients:

• 1/2 cup butter, softened
• 1 cup flour
• 1/2 teaspoon salt
• 2 cuts extra sharp cheese, grated (aged cheddar is great)
• 1/4 cup nut meat, finely chopped (pecans are perfect)
• Tabasco optional

Preparation Method: Cream butter until soft and fluffy. If you want to add a little "zip", sprinkle Tabasco into the butter mix. Sift flour and add salt. Mix in the cheese and nuts. Form into rolls and wrap in wax paper. Chill in the refrigerator for an hour or overnight. Slice thin and bake at 350 degrees until light brown.

Comments to Viewer: Serve at room temperature... make plenty as they always disappear.

Bloomsbury Butter Mints

Preparation Time: 3 hours
Serves: 25
Oven Temperature: n/a
Ingredients:

• 1 (3 oz) package cream cheese, softened
• 2 teaspoons butter flavoring
• 1 teaspoon vanilla flavoring
• 1 pound powdered sugar
• 1/2 teaspoon mint extract (or your favorite)
• Food Coloring, as desired

Preparation Method: Mix cream cheese, butter flavoring, vanilla flavoring, extract and slowly (as in very slowly, so you don\'t wear the sugar) add the powdered sugar. Once it is well blended, add the coloring if desired. Mixture will be fairly dry; knead it slightly to soften. Roll mixture between two sheets of parchment or wax paper to desired thickness (recommend 1/2 inch). Remove top sheet of paper and cut into desired shapes (if in a hurry, just cut in small diamond shapes with a very sharp knife -- or, cut the mixture into holiday/seasonal shapes. Repeat rolling/cutting process until all the mixture has been used. Place mints in a single layer and allow to sit at room temperature for about two hours or more. Turn the mints over and allow to sit for another hour. Refrigerate in an airtight container. These mints keep beautifully.

Comments to Viewer: Perfect to leave beside your guest beds or to serve for a bridal/baby shower.

Eggnog Muffins

Preparation Time: 20 - 25 minutes
Serves: 12
Oven Temperature: 350
Ingredients:

• 3 Cups Flour
• 1/2 Cup Sugar
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Nutmeg
• 1 Egg
• 1-3/4 Cup Eggnog
• 1/2 Cup Vegetable Oil
• 1/2 Cup Golden Raisins
• 1/2 Chopped Pecans

Preparation Method: In a large bowl combine first five ingredients. In separate bowl, combine egg, eggnog and oil. Stir into dry mixture until moistened. Fold in raisins and pecans. Fill greased or paper lined muffin tins, filling 3/4 full.

Mediterranean Breakfast Tart

Preparation Time: 10 minutes
Serves: 8
Oven Temperature: 375
Ingredients:

• 1 packaged pie crust, unbaked
• 2 cups shredded Monterrey Jack cheese (about 2/3 of a big block)
• ¼ cup, more or less to taste, feta cheese, crumbled
• 2 teaspoons freshly chopped herbs ­ rosemary, thyme, parsley, chives
• 2 or 3 eggs
• ¼ cup milk for each egg (for a richer tart use half-and-half)
• cherry or plum tomatoes

Preparation Method: Unroll the pie crust and place it in the pan. For a fancy tart I use an 8” spring-form pan, but you can use a 10 inch pie plate as well. If using the pie plate, increase the amount of Jack cheese by one cup and use 3 eggs. Place half of the shredded Jack cheese in the crust. Scatter the crumbled feta cheese on top and then sprinkle with the herbs. Top with the remaining Jack cheese. To garnish, cut some cherry tomatoes in half or thinly slice a small plum tomato and place the slices around the edge of the cheese. Sprinkle with the remaining herbs. Beat the eggs with a fork and add the milk. Pour over the cheese and bake for about 45 minutes, until center is just set and top is nicely browned. Let the tart rest on the counter for 10 minutes before serving. Remove from spring-form and slide onto a serving plate or serve from the pie plate.

Ginger Cookies

Preparation Time: 15 minutes
Serves: n/a
Oven Temperature: 400
Ingredients:

• 1 ½ cups shortening (butter or margarine for baking, NOT lite)
• 2 cups granulated sugar
• 2 large eggs
• ½ cup molasses
• 4 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• Sugar

Preparation Method: Using an electric mixer (I use a hand mixer but a bigger one also works) combine the shortening and sugar well, then add the eggs and molasses. Stir the soda and spices into one cup of the flour (to distribute them evenly) and then gradually add all 4 cups of flour to the wet mixture. Shape small bits of dough into 1 inch balls and roll in sugar. Place on a non-stick or lightly sprayed cookie sheet leaving about two inches between balls. They will flatten as they bake and form cracks on the tops. Bake at 375 degrees for 8 to 10 minutes. Remove while warm and cool completely on a wire rack or board. The recipe makes about 6 or 7 dozen cookies. What I do is on a day when I am feeling ambitious I make up one or two batches and set the unbaked cookie balls on cookie sheets (they can be close together since they won\'t be baking and spreading out) and freeze them hard. Then I gather them up and shake them in a brown paper lunch bag with some more granulated sugar and put them in a freezer container. They don't stick together that way and then I can take out just a few frozen balls and bake them fresh for guests. If you have a toaster oven you could probably even bake them in there and not have to heat up the big oven. Fresh cookies anytime and no leftovers for us to get fat on! If you use the traditional Grandma's molasses the cookies will be a little darker ­ ones made with home-pressed sorghum are more golden colored. The recipe says to bake them at 375 but I do them at 400 for just 7 or 8 minutes. They get crisp and browned on the edge but are just a little under baked in the middle so they stay chewy rather than crunchy. Your choice.

Comments to Viewer: Serving idea: Serve accompanied by a small baked brie cheese wheel, cut in wedges and spread on top of the cookies. Great for the wine and cheese hour!

Apple Cinnamon Quiche

Preparation Time: 2 minutes
Serves: 8
Oven Temperature: 375
Ingredients:

• 1 large Granny Smith apple, peeled, sliced
• 2 Tbs. sugar
• 1 tsp cinnamon
• 2 Tbs butter
• 3 Eggs
• 1-1/2 cups whipping cream
• 7 oz. cheddar cheese, grated
• 1 unbaked 10 inch pie crust

Preparation Method: Sauté apple in butter for 5 minutes. Layer apple, sprinkle sugar , cinnamon, and cheese over apple. In a bowl, whisk eggs and whipping cream until mixed well and pour over apple mixture. Bake at 375 degrees for 35 minutes or until set.

Strawberry Soup

Preparation Time: 6 minutes
Serves: 6-8
Oven Temperature: na
Ingredients:

• 2 cups strawberries, thawed and drained
• 2 cups Half and Half
• (1) 4 oz container strawberry yogurt
• 1/3 cup sugar, if berries are unsweetened

Preparation Method: Put all ingredients in a blender and process until smooth. Refrigerate overnight and serve in a pretty sherbert dish the next morning. Garnish with a slice of strawberry or a mint leaf. Cool and refreshing and easy to make for bridal luncheons, etc.

Sunrise Farm Fresh Strawberry Bread

Preparation Time: 15 min.
Serves: 12
Oven Temperature: 325
Ingredients:

• 2 cups unbleached all-purpose flour
• 1 cup whole wheat flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 Tbls. ground cinnamon
• 1 ½ cup sugar
• ½ cup brown sugar
• 4 eggs, beaten
• 2 cups strawberries (fresh, chopped)
• 1 ½ cup canola oil
• 1 ¼ cup chopped pecans or walnuts (plus a little extra for topping)
• Demerara cane sugar (for topping)

Preparation Method: In medium bowl, sift the dry ingredients together (excluding the brown sugar). In a large bowl, combine the eggs, brown sugar, strawberries, and oil. Add the dry ingredients to the egg mixture and mix until blended. Fold in the nuts. Spoon into two greased 5 x 9- inch loaf pan. Sprinkle with cane sugar and a few chopped nuts. Bake in a 325 deg. F. oven for about one hour. Makes 2 loaves.

Sausage Casserole

Preparation Time: 15 min.
Serves: 8
Oven Temperature: 350
Ingredients:

• 1 lb. sharp cheese, grated
• 2 ­ 3 cups sour cream
• 2 lbs. sausage (hot or mild)
• 10 eggs, slightly beaten
• Salt & pepper

Preparation Method: Cook and brown sausage in skillet. Assemble in 9x13 baking dish as follows: layer of cheese, layer of sour cream, layer of sausage (all the sausage is used), layer of cheese, layer of sour cream. Beat eggs and seasonings together and pour over layers. Bake at 350 degrees F approximately 45 minutes ­ 1 hour. Makes about 10 servings. When I make this, I put all the ingredients, except the eggs, together the night before and store in the refrigerator overnight. I then beat the eggs in the morning and pour over the casserole before putting it into the oven.

Harvest Pear Cake

Preparation Time: 1 hour
Serves: 12
Oven Temperature: 350
Ingredients:

• 6 to 8 ripe but firm fresh pears
• 1 cup coarsely chopped pecans
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 2 eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup vegetable oil

Preparation Method: Peel fresh pears; slice into bowl of food processor and pulse to a medium/fine chop. Combine chopped pears, sugar and nuts in large bowl. Cover and let set for at least one hour so that pears will release their juice. Prepare bundt pan by spraying with vegetable oil spray and lightly dusting with flour. Preheat over to 350o F. Combine flour, soda, salt and spices; add to the pear mixture, stirring to combine. Beat eggs with vanilla and add to mixture. Add vegetable oil and stir to blend. Pour batter into bundt pan. Bake at 350° on middle oven rack for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven and let cool in pan for 10 minutes. Invert onto cake plate and cool for at least 1 hour before serving. Comments to Viewer: This is a terrific dessert to make when you have bushels of fresh pears and have put away all the canned pears and preserves you can use for the year. The cake freezes beautifully and is great to eat any time of year!

Poached Pears with Amaretti Cream

Preparation Time: 1 hour for pears, 30 minutes sauce
Serves: 6
Oven Temperature: n/a
Ingredients:

• 1/2 cup dry white wine
• 1/2 cup water
• 1 bay leaf
• Zest of 1/2 lemon
• 1 cup granulated sugar
• 6 small firm pears such as Bosc, cored from bottom with stem left intact
• 2 cups heavy cream
• 1/4 cup Amaretto
• 6 Amaretti cookies, crumbled

Preparation Method: In a medium-sized, nonreactive saucepan, combine the wine, water, bay leaf, lemon zest, 1/2 cup of sugar. Bring to a boil over high heat. Add the pears. Cover, reduce the heat to low, and simmer for 45 minutes, or until the pears are tender. Baste the pears with the liquid several times during cooking. Transfer the pears with a slotted spoon to a plate to cool. Put the remaining 1/2 cup of sugar in a heavy bottomed saucepan and stir constantly over medium heat until the sugar begins to foam around the edges. Continue to cook without stirring until it turns dark brown and caramelizes. At the same time in a small saucepan, heat 1 cup of heavy cream over low heat. Very carefully, stir the hot cream, a little at a time, into the caramelized sugar. Stir in the liqueur then transfer to a bowl to cool completely. In a medium sized bowl, whip the remaining 1 cup of cream to soft peaks with a hand mixer set on medium. Fold in the liqueur-flavored cream. Cover and refrigerate until ready to serve. Stand the pears upright and spoon the chilled cream over them, and sprinkle with the Amaretti crumbs

Oven Pancake

Preparation Time: 5 minutes
Serves: 2
Oven Temperature: 400
Ingredients:

• 2 Tablespoons butter
• 2 Eggs
• 1/2 cup flour
• 1/2 cup milk

Preparation Method: Heat oven to 400. In 9 inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate. Beat eggs slightly with wire whisk or hand beater. Beat in flour and milk. Pour into hot pie plate. Bake 25 to 30 minutes until puffy and deep golden brown. Sprinkle lightly with powdered sugar. Serve immediately topped with fresh berries, stewed fruit, syrup, whipped cream or any combination you like.

Comments to Viewer: I usually lift the pancake out of the pie plate onto a round platter for serving. It makes it easier to slice into wedges for serving.

Fresh Fruit Tarts

Preparation Time: 30 minutes
Serves: 8
Oven Temperature: 300
Ingredients:

• 3/4 cup crushed oat cereal (Honey Bunches of Oats)
• 1/2 cup crushed vanilla wafers
• 1/2 cup flour
• 1/2 cup butter, melted
• 1 tsp almond extract
• 12 oz. cream cheese, softened
• 3/4 cup powdered sugar
• 12 oz. key lime yogurt (or your favorite flavor)
• fresh fruit, sliced (we use strawberry, kiwi, and blackberry)

Preparation Method:For the crust, preheat oven to 300. Mix cereal, wafers, and flour. Then add melted butter and extract. Combine and press into a 10 inch tart pan with removable bottom. Will also make 8 individual tart shells. Bake at 300 until golden brown. 25 minutes for large pan or 15 minutes for individuals. Cool completely. For the filling, whip together cream cheese, powdered sugar and yogurt. Spread into cooled tart shell and then remove the shell from the pan. Top with fresh sliced fruit. For a flower, start with sliced kiwi around the edge, then a ring of sliced strawberry and finish with blackberries or blueberries in the center. Sprinkle with granulated sugar and serve.

Comments to Viewer: Cooked and unfilled tart shells will keep for up to 2 weeks in an airtight container. Leftover filling can be used to stuff French toast or make a parfait.

Chocolate Breakfast Crescents

Preparation Time: 15 minutes
Serves: 8
Oven Temperature: 350
Ingredients:

• 1 Pkg. (8) Crescent Rolls
• 1/2 cup Toll House Semi-Sweet Chocolate Morsels
• 1/2 Stick butter
• 1/2 Cup sugar
• 1 Tsp vanilla, amaretto syrup or almond flavoring
• 1/2 Cup walnuts, pecans or almonds
• 1 Tbs. Hershey's Cocoa Powder

Topping ingredients:

• 1 Tbl Hershey's Cocoa
• 1 Tbs. powdered sugar (Or) Half n' Half (enough to make consistency for a drizzle using chocolate filling).

Preparation Method: Preheat oven to 350. Crush and toast nuts of choice until slightly browned. Grease bake pan with butter. Cook chocolate morsels, butter, sugar, flavoring and cocoa over medium low heat, stirring until melted and cooked through. Remove from heat and add roasted nuts to chocolate filling. Separate crescents on baking sheet. Divide the sauce between the 8 crescents, placing in the center of each crescent. (See topping suggestions prior to dividing). Roll each crescent from largest to smallest end. Bake for 12 minutes or until lightly browned. Top with the following: Sift a combination of powdered sugar and Hershey's Cocoa over each crescent. Then top with morsel shavings. Or reserve enough chocolate filling and add Half n' Half to make a drizzle. Fill a small zip lock bag with Chocolate filling. Make a tiny cut at one end of the bag (or use a pastry bag)and drizzle chocolate sauce over each crescent. Can top with extra nuts if desired.

Comments to Viewer:   Crescents can be cut in half (makes 16)prior to filling and served as appetizers.

Lemon Curd

Preparation Time: 20 minutes
Serves: 6
Oven Temperature: n/a
Ingredients:

• 3 eggs
• 1 cup of sugar
• 1/2 cup of lemon juice (2 lemons)
• 1/4 cup of butter melted
• 1 Tbsp. lemon peel

Preparation Method: Whisk all ingredients together and place in the top of a double boiler. Cook over simmering water, stirring constantly, approximately 15 minutes or until thickened.

Comments to Viewer:   Delicious with scones, muffins and drizzled over pound cake

Shrimp Soufflé Breakfast Menu

Preparation Time: 20 minutes
Serves: 10 - 12
Oven Temperature: 350
Ingredients:

• 18 slices bread, crust removed
• 4 cups partially cooked shrimp
• 2 & 1/2 cups grated sharp cheddar cheese (or cheddar jack blend)
• 8 eggs beaten
• 3 cups half and half
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon lemon pepper
• 1/2 cup crushed Ritz style crackers
• 1/2 cup butter

Preparation Method: Place 9 slices bread in 13x9x2 inch greased baking pan. Sprinkle with shrimp and cheese. Top with remaining slices. Combine eggs, milk, salt, dry mustard, and lemon pepper. Pour over layers. Chill, covered, overnight in fridge. Mix crackers and butter and sprinkle over top of casserole right before baking. Bake uncovered at 350 degrees for 1 hour(sometimes takes a little longer) until set in middle.

Comments to Viewer: Recipe can be halved and serves 5 - 6.

Shrimp Dijon

Preparation Time: 20 minutes
Serves: 6 - 8
Oven Temperature: n/a
Ingredients:

• 3 pounds cooked, peeled large shrimp
• Old Bay Seasoning
• 1/2 cup finely chopped fresh parsley
• 1/2 cup finely chopped shallots
• 1/2 cup tarragon vinegar
• 1/2 cup white wine vinegar
• 1 cup olive oil
• 8 tablespoons Dijon mustard
• 4 teaspoons crushed red pepper flakes (I use less)
• 2 teaspoons salt
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper to taste

Preparation Method: Boil shrimp in water seasoned with Old Bay. Drain and transfer to a large bowl and set aside. Combine parsley and remaining ingredients, pour over warm shrimp, tossing well to coat. Cover and chill overnight; drain excess liquid and serve.

Shrimp and Grits

Preparation Time: 20 minutes
Serves: 4
Oven Temperature: n/a
Ingredients:

For Grits -

• 2 cups water
• 2 chicken boullion cubes
• 1/2 cup yellow grits
• 1/2 cup white grits
• 2 cups whipping cream
• 1/2 tsp. salt
• 2 Tbs. butter
• pinch of white pepper, cayenne pepper, and nutmeg
• i cup grated white cheddar cheese
• 1/2 cup shredded parmesan

For Shrimp -

• 1 large clove garlic
• 1 cup sliced scallions
• 2 cups sliced mushrooms
• 2 tablespoons lemon juice
• 1 pound peeled shrimp
• tabasco sauce, generous amount
• Salt and pepper to taste

Preparation Method Grits: Bring 2 cups of water to a boil with 2 chicken bouillon cubes. Remove from heat and add 1/2 cup yellow grits and 1/2 cup white grits. Add 2 cups of whipping cream or 1/2 and 1/2. Return to medium low heat and stir frequently for at least 1 hour. Keep adding whipping cream as needed. Add 1/2 teaspoon salt, 2 tablespoons butter, and a pinch each of white pepper, cayenne pepper, and nutmeg. Before serving add 1 cup grated white cheddar cheese and 1/2 cup shredded parmesan.

Preparation Method Shrimp: Fry bacon and cut in small pieces. In the drippings over medium add remaining ingredients and sauté onions, mushrooms and garlic. When tender, add shrimp and seasonings and cook until shrimp are pink. Serve over grits. 

Comments to Viewer: Double recipe will serve 8.

Cheddar Cheese and Bacon Frastratta

Preparation Time: 30 minutes
Serves: 1
Oven Temperature: 350
Ingredients:

• 2 precooked and chopped slices of bacon
• 2/3 cup shredded Cheddar cheese
• 2 eggs
• dash hot sauce
• dash Worcestershire sauce
• 1 teaspoon half and half

Preparation Method Frastratta: Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust (see below). Bake 20 minutes at 350° degrees. (If using frozen crust, let thaw overnight and preheat for 5 minutes at 350° degrees.) In mixing bowl, mix two eggs, and the ingredients for your selected frastratta using only half the cheese. Pour into ramekin and top with remaining cheese. Bake for 20-25 minutes at 350° degrees or until set in center. Garnish with assortment of flowering herbs on a white plate.

For Potato Crust -

• 4 potatoes
• 2 eggs
• dash salt and pepper
• 1/4 cup flour

Preparation Method Potato Crust: This step produces enough potato crust for 24 ramekins. Make extra and enjoy them often.

Shred 4 potatoes and rinse until water is clear. Drain until dry. Add salt/pepper and two eggs mixing well. Mix in 1/4 cup of flour. Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust. Bake 20 minutes at 350° degrees. You can bake in a large baking dish and cut for future use. Cool those that will be frozen for future use completely.

Comments to Viewer: It is much simpler to make a batch of crusts and freeze them for future use. This makes the actual breakfast preparation of your favorite Frastratta very quick and easy. You can also substitute Monterey Jack and Baby Shrimp for the bacon and Cheddar or a tablespoon each of cooked spinach and mushrooms with Swiss cheese for a Vegetarian Frastratta.