Hazelnut Scones with Cherries and Oats

Hazelnut Scones

with toasted oats and dried cherries

I love making this recipe and the hazelnuts are the star.  The aroma of the oats and hazelnuts while they're roasting is a sign of delicious things to come.  Because of the oats I use less flour and the end result are crunchy flaky scones.  If you don't have dried cherries you can use dried cranberries in their place.  But if you can get your hands on them it's worth it.  Because the oats absorb some of the liquid I use 1/2 & 1/2 (versus heavy cream).    

• 1   1/4 cups Quaker oats
• 1/2 cup coarsely chopped hazelnuts
• 1/2 cup half & half
• 1 large egg
• 1  1/2 cups unbleached all-purpose flour
• 1/3 granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 10 tablespoons cold unsalted butter cut into 1/2" cubes
• 1/2 cup coarsely chopped dried tart cherries

Preheat oven to 375 degrees

1. Using two sheet pans, spread oats on one and the chopped hazelnuts on the other and toast until lightly browned and fragrant.    The nuts should take about 7 minutes and the oats about 5 minutes longer.  Keep an eye on them and be sure not to burn the hazelnuts.   Remove from oven and cool.
2. Raise temperature of your oven to 425 degrees.
3. Whisk together cream and egg.  Reserving 2 tablespoons for glazing the scones.
4. In a food processor combine 3/4 cup of oats, the flour, sugar and baking powder and pulse a few times to combine.  Scatter in the cold butter and pulse until the mixture is the consistency of a coarse cornmeal.   Transfer this mixture to a good size mixing bowl.    Using a large rubber spatula fold in the remaining oats and nuts.  Add the cherries.
5. Fold in the liquid ingredients until large clumps form.   Using your hand mix the dough a few more times until a large ball is formed.
6. Dust your work surface with a little flour and then gently pat the mixture until a 7" circle until it's about 1" thick.  Using a sharp knife cut into 8 wedges.  Line a sheet pan with parchment and place wedge 2" apart.  Brush each wedge with the reserved liquid and sprinkle with a little turbinado sugar.    Place sheet pan with scones in freezer for about 10 minutes.
7. Bake until golden brown and delicious - about 12 - 14 minutes.  Let them cool for about 20 minutes before serving.

This recipe doubles easily.  Uncooked wedges can be wrapped and frozen for 2 weeks.   If you plan to freeze the uncooked wedges don't glaze or sugar them until your ready to cook (you can use 1/2 & 1/2)   Cook them frozen and increase the cooking time by a 5 minutes.      

Cherry Scones

Cherry Scones

with a very special secret ingredient.....

Here's another scone recipe that is a favorite among our guests at the Scranton Seahorse Inn.   This recipe comes together very quickly because I add the dry ingredients and the butter in food processor to create the scone dough.   This is also one of the few scone recipes that I use cake flour versus all purpose flour which makes for a lighter and less dense scone. The secret ingredient is curry.  Curry is a sweet spice but it does introduce a slight kick.  The cherries and the sugar tone down the very subtle curry flavor so there's a terrific sweet and savory balance.    I don't usually tell my guests about the secret ingredient until they've tried them.   I worry that the picky eaters might turn them down before trying them.  I'd guess that 95-99% of my guests that have tried them have enjoyed them.  It's ok to reduce the amount of curry to 1T the first time you make them but I'm confident the second time around you'll increase it.

• 4 cups cake flour
• 1/3 cup granulate sugar
• 1 T Baking powder
• 2 T Curry Powder
• 1 t Baking Soda
• pinch kosher salt
• 3/4 cup dried cherries (or cranberries)
• 2 eggs
• 1.5 cups heavy cream
• 12 T  cold unsalted butter cut into small cubes

Preheat Oven to 375

1. Add all the dry ingredients together and place into the work bowl of your food processor and pulse a couple times to combine.
2. Sprinkle chilled butter into food processor and pulse until it's the consistency of small peas or coarse sand. Take care to not over process.   Turn flour / butter mixture into a large bowl.   Add cherries and stir to mix.
3. In a small bowl whisk together 1 of the eggs and cream.
4. Add the wet mixture into the bowl with the dry ingredients and using a large rubber spatula gently fold until completely incorporated taking care to not over mix.   With lightly floured hands knead the dough making sure all the flour is incorporated before turning out onto a light floured counter or large cutting board.
5. Using a sharp knife divide the scone dough into two equal parts.   Shape both pieces into into 6”discs. They should be about ¾ - 1” high. Cut each disc into 6 wedges by first cutting in half then cutting each half into 3 equal wedges.
6. Place the wedges on a sheet pan lined with parchment or a silpat. Whisk the remaining egg with a splash of water and brush the tops of each.  Sprinkle turbinado sugar onto the tops.
7. Bake on the center rack for about 20 minutes until gold brown and delicious.
8. Cool on a wire rack before serving

          .  

Rum Raisin Scones

Rum Raisin Scones

the perfect accompaniment with a good cup of tea....

The rum soaked raisins make these scones so scrumptious.    The longer the raisins soak in the rum the more intense the flavor gets.    The raisins will keep 8-10 weeks in the refridgerator so I make a large batch and have them ready.  If you don't like or can't have rum just plump up the raisins as indicated below and skip the rum.        

• 1/2 cup raisins
• 1/2 cup dark rum (I use Meyers)
• 1 3/4 cups all purpose flour
• 1 tablespoon + 1/2 teaspoon baking powder
• 1/4 granulated sugar
• 1/2 kosher salt
• 6 tablespoons chilled unsalted butter cut into small pieces
• 3/4 cup heavy cream + 2 tablespoons to brush the scones with
• 1 - 2 tablespoons demerara sugar

1. Place the raisins in a small saucepan and cover with water.   Bring to a boil then strain.   Now place the raisins in a small bowl and cover with the rum and let it set for at least an hour.
2. In a mixing bowl whisk together the flour, baking powder, granulated sugar, and salt.  Toss in the cut up butter and place the bowl in the freezer for 10 minutes.
3. Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes).
4. Strain the raisins reserving the rum.    Add the raisins to the flour mixture and beat just once or twice and evenly distribute them.
5. With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together.
6. Using your hands, knead the mixure in the bowl until the dough comes together completely. Turn the dough out to a lightly floured surface and roll it into a 7-inch round - about 3/4 inch thick.   Using a sharp knife cut in 12 equals wedges.  The wedges will look small but they will spread and rise in the oven.
7. Place wedges on your baking sheet at least 1/2" apart.  Cover with plastic wrap and freee for 15 minutes.  In the meantime preheat your oven to 375.
8. Brush the scones with heavy cream and spinkle with the Demerara sugar.
9. Bake for 20 minutes turning the baking sheet halfway through.
10. Transfer to a wire rack to cool.  Serve warm.

Cocoa Banana Bread Recipe

 

Going Bananas

Cocoa Banana Bread

This is an easy recipe to make when you've got some over ripe bananas in the house.   This is a fun chocolatey breakfast bread that's always a hit at The Scranton Seahorse Inn.   It's fun to watch our guests react to the idea that they're having chocolate at breakfast.  I have found this is also a great recipe to make if you're invited to a brunch. This is a super moist bread that's best served the same or next day.  My experience is that it doesn't freeze well so have a second helping!    

• 1.5 cups all purpose flour
• 2/3  cup dutch process cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3 medium very ripe bananas - mashed
• 1/2 cup sour cream
• 12 tbs softened unsalted butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3 eggs

Preheat your oven to 350F

1. Sift flour, cocoa powder, baking soda & salt into a mixing bowl
2. In another bowl mix bananas and sour cream together
3. Cut the butter into 1" pieces and add to the bowl of an  electric mixer with the sugar and brown sugar.   With the paddle attachment combine on medium speed until well mixed.   It should be fluffy and lightened in color.  About 2 minutes
4. Add the eggs to the butter mixture one at a time beating smooth before each addition.
5. Reduce the mixer to low.   Add in 1/2 of the flour mixture.   Stop the mixer and scrape down the bowl and paddle.  Add the banana mixture until it is thoroughly absorbed - about 1 minute.  Add the remaining flour mixture.   Stop and scrape down the bowl and beater one more time.
6. Remove the bowl and using a large rubber spatula give the batter a final mixing.
7. Pour the batter into a greased 9x5 inch loaf pan.  Smooth the top with a small offset spatula or the back of a spoon.
8. Place the loaf pan in middle rack of your preheated oven.
9. Bake for about 50 minutes.   The bread should be well risen, firm to the touch.  Use a cake tester or paring knife to test the doneness.   Cool in the pan for 15 minutes before removing it to cool completely on a wire rack..

Variation:   This batter can be used to make muffins too.  Yield would be 20-24.   Fill prepared muffin cups 3/4 full and bake at 350F for 30 minutes.    

Have You Discovered Chia?

 

Chia Breakfast Porridge

Recipe

Chia seeds have amazing nutritional value and are high in antioxidants, Omega-3 and calcium.   There are a variety of seeds on the store shelves and I tend to buy the black seeds vs the white seeds.  This base recipe that follows is gluten free and dairy free and very flexible as far as what you add to the base.   I use almond milk but you can use soy, coconut, or rice milk.  I'll be honest the only milk I haven't used it whole milk (the chia has a lot of calcium already!).  I always try to use what ever fruit is in season once we hit spring time in Connecticut but you of course should use what ever flavor combination you love.       For each serving:

• 1/2 cup unsweetened vanilla almond milk
• 3 Tablespoons chia seeds
• pinch of your favorite spice - cinnamon, cardamom, ginger
• 1 T honey or syrup (optional)

Combing all ingredients into a mason jar or other container that has a lid with a tight seal.     Shake it like mad for a few minutes.  Put in refrigerator over night. In the morning give it a good stir and add your nuts, fruits, coconut, or what ever your imagination tells you.  Consider using maple syrup in place of honey or cardamon in place of cinnamon.   If you try this and create a combination that you love let me know and I'll try it out here. Some popular toppings here include:   blueberry and lemon zest, mango and coconut flakes, fresh cherry and almonds. I make about 15 - 20 servings at a time and it stores well in the refrigerator for at least a week.  Just be sure to stir it each time as the honey or syrup will settle.    

Peanut Butter Cookies – Gluten Free

I TRY to keep our cookie jar full and I have a few go to recipes that I use to make sure our guests with cookie cravings in the middle of the night have somewhere to go.   When I know I have a gluten free guest checking in to the Scranton Seahorse Inn my peanut butter cookie recipe the one I use.   It is so ridiculously simple but so nutty and delicious.   They are so satisfying at midnight with a cup of coffee or tea too. This recipe makes 24 cookies.  It's 1 of everything so it's quite easy to double, triple or quadruple.   Do what you gotta do!   Ingredients

• 1 cup good quality creamy peanut butter.  
• 1 cup granulated sugar 
• 1 large egg beaten
• 1 teaspoon baking soda
• Seasalt (optional)

1. Preheat oven to 350* and grease cookie sheets or line with parchment or silpat.
2. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
3. Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
4. Roll 1 teaspoon of dough into a ball and place on cookie sheet.
5. Place dough balls one inch apart on cookie sheet.   Do the thing we all do with a fork to our peanut butter cookies.
6. Sprinkle each with a little seasalt.
7. Bake until puffed and a golden pale, about 10 minutes.
8. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
9. May be kept in air tight container at room temperature for 5 days.  If you have a wall safe - store them there.
10. Makes about 2 dozen cookies.

 

Easy Baked Grapefruit Recipe

Every year the local high school band sells cases of citrus for their annual fund raiser.   I gladly purchase a case of pink grapefruit because this recipe it's one of my go to breakfast treats in winter.   The guests love it.   It's very simple and I usually say if you like grapefruit you'll love this - if you're on the fence about grapefruit this recipe just may change your mind.  

1. Preheat the oven to 400 degrees. [caption id="attachment_2341" align="alignright" width="300"] A delicous, healthy &warm winter breakfast treat.[/caption]
2. Halve the grapefruit and remove any visible seeds.  Begin to segment the grapefruit by making cuts around the grapefruit and at each piece.
3. Drizzle a teaspoon of your favorite local honey in the center of each grapefruit half.
4. For each grapefruit mix together 2T brown sugar and 1/2t cinnamon until combined.  Then evenly sprinkle the brown sugar cinnamon mixture on top of the grapefruit halves.
5. Bake for 13-15 minutes. For the last minute turn the broiler on high to finish off the caramelization.
6. For serving, place 1/2 maraschino cherry in the center of each grapefruit half.  Serve warm.

    NOTES: If your grapefruit is super juicy lay a paper towel over the top of the grapefruit halve and blot up the excess juice.   When you sprinkle the top with the sugar you don't want it to dissolve before it browns in the oven. You can skip the sugar / cinnamon step altogether and just heat the grapefruit with a drizzle of local honey as described.   The heat brings out a wonder flavor all on its own.

Granola Recipe

Scranton Seahorse Inn

Healthy & Simple Granola Recipe

 

This recipe is a variation of my original granola recipe.  I was asked by a guest to create one that used less sugar and syrup.  After a few experiments this is the end result.   My guest and I are very happy with this version.   I like that the amount of sweeteners was reduced by more than 70% and the flavor was not only not compromised but improved.   You can eliminate the 3T of brown sugar completely when mixing the dry goods.   Make this once and you'll stop buying boxed sweet cereal forever!

    In a microwave or on a stovetop gently heat the following ingredients until the butter is melted.

• ¾ cup high quality Extra Virgin Olive Oil
• ¼ cup of your favorite local honey or local maple syrup
• 2 T unsalted butter
• ½ t almond extract OR pure vanilla extract

In a large mixing bowl mix together the following ingredients:

• 4 cups rolled oats
• ½ cup Quinoa
• ¾ cup slivered almonds
• ¾ cup sliced almonds
• ¾ cup raw pepitas
• ½ cup shredded coconut
• 1T kosher salt
• 1t cinnamon
• ½t freshly ground nutmeg
• 3T brown sugar (optional)

Stir in the warmed olive oil mixture and oats mixture with a rubber spatula.    Spread evenly on a rimmed sheet pan lined with parchment paper or silpat and cook in a 350 degree oven for 30-40 minutes until browned stirring every 10 minutes.   Cool completely. Once cooled and just before storing, stir granola with your hands, breaking up any of the mixture that may be stuck together.  Stir in 1 cup of your favorite dried fruit. Pitted dates, cranberries, golden raisins are great.   Store in an air tight container in a refridgerator for up to two weeks. A few notes about ingredients and substitutions.

1. Great olive oil is key. We are lucky to have Shoreline Vine here in Madison and I use their Picual EVOO for this recipe because it’s naturally sweet and appropriately earthy for this recipe.   I personally don’t recommend flavored or infused olive oil for your granola but this is about you and your taste buds.   Experiment! If you don’t have a store like Shoreline Vine near you (they do ship by the way!) then find a high quality extra virgin olive oil in your supermarket
2. If you don’t like almonds substitute your favorite nuts in equal quantities.
3. When springtime arrives I used whatever fruit is local & fresh in place of dried fruits. If you use fresh fruit just wash and chop and add to your granola just before serving with yogurt or milk.
4. I serve this granola frequently and this is a fairly large batch.   You can easily cut this recipe in half by dividing all ingredients by 2.

   

Hot Chocolate Recipe

The November chill is setting in and combined with the rain and grey skies I'm craving hot chocolate.  Some would say that any day is a good day for hot chocolate.   Our favorite cup of cocoa is easy to make and uses real good quality dark chocolate for a very rich flavor. 1 cup of chopped bittersweet Callebaut chocolate Heat 2 cups steamed whole milk in a heavy bottomed sauce pan. Whisk in chocolate until it melts and is well blended into hot milk. Pour into cups, top with mini marshmallows, cinnamon or   your favorite liquor like Frangelico or Kahlua. I think once you make a cup of hot chocolate using this recipe you may never go back to the packets again.    Enjoy and stay warm!

Mint & Green Tea Simple Syrup Recipe

This is for the mint lovers out there.   Recent guests from San Diego Maureen and Carlton asked me to please post this recipe so here it is guys! We grow our own mint out in the garden and I'm forever trying to come with different ways to use it.   I like this recipe for a simple syrup infused with green tea and fresh mint.   I toss local fresh ripe cantaloupe and/or watermelon with this fragrant syrup and serve it as a first course in the summer months when the ingredients are fresh.   When you're done a little of this sweet syrup goes a long way to taste test as you add it to your fruits of choice.  If you try it Let me know what you think.

• 2 cups granulated sugar
• 1.5  cups water
• 1 T white corn syrup
• 2 green tea bags
• 1/2 c packed fresh mint leaves

Combine the sugar, water and corn syrup in a sauce pan can cook over medium heat for about 15 minutes.   Don't let the syrup boil but heat long enough to make sure the granulated sugar is completely dissolved. Chop the mint and place 1/2 of it in a mesh tea bag or infuser and set aside the other 1/2 aside.  Place the infuser filled with mint and the green tea bag in the syrup.    Remove from heat and allow the syrup to cool completely (about 1 hour). When cool remove the mint the green tea.    Stir in the remaining mint.  This will last in a covered container in the refrigerator for about 2 weeks. Enjoy!

Rhubarb Coffee Cake

National Pancake Day is March 3

 I guess there's a reason to celebrate something every day so why not pancakes too!  Throughout the year we make variations on  these crowd pleasing favorites.   In fall and winter we serve gingerbread, pumpkin or apple pancakes.   In the spring we'll change it up to lemon ricotta and sometimes in the summer we're making buttermilk and sweet corn pancakes.   But our tried and true hit are fluffy classic buttermilk pancakes topped with berries and local maple syrup.   Here's our recipe for our version.  Enjoy!   Happy Pancake Day!

Ingredients

• 2 cups All Purpose Flour
• 1 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Table Salt
• 2 cups Buttermilk
• 2 Large Eggs
• 3 tablespoons Unsalted Butter
• 1/4 cup Sour Cream

---

1. Whisk together all dry ingredients in a large bowl and set aside.
2. Melt Butter and cool slightly
3. Whisk buttermilk into cooled butter and then whisk in the eggs and sour cream.
4. Make a well in the dry ingredients and add the wet ingredients. Use a large rubber spatula and fold together until just combined. Use a minimal amount of strokes - some lumps might remain. Let stand for at least 15 minutes - this will give the sour cream and baking soda time to react.
5. Pour 1/4 cup for each pancake onto a hot oiled skillet or griddle. When bubbles start to uniformly appear it's time to flip. These pancakes will rise nicely so let them cook for at least 2 minutes on the second side. Don't forget to use quality (LOCAL if available) syrup. Enjoy.

Cappuccino Biscotti w/ Hazelnuts & Chocolate Chips Recipe

Biscotti are easy to make and delicious with a cup of tea, coffee or milk any time of the day.   Our cookie jar in the coffee lounge is always filled with cookies or biscotti and this recipe gets a lot of requests. Ingredients:

• 3/4 cup (100 grams) peeled hazelnuts
• 2 cups (260 grams) all-purposeflour
• 1 cup (200 grams) granulated white sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 cup espresso or strong coffee, cooled
• 1 tablespoon milk
• 1 large egg
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F and place rack in center of oven. Place hazelnuts on a baking sheet and bake for about 15 minutes. 

In a small bowl whisk together the espresso or coffee, milk, egg and vanilla extract.  

In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking soda, baking powder, salt, and spices until combined. Gradually add the espresso mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 12 inches long and 1.5" inches wide. Transfer the logs to a parchment paper lined baking sheet, spacing about 3 inches apart. Bake for about 35 minutes or until firm to the touch (logs will spread during baking). Remove from oven and place on a wire rack to cool for about 10 minutes.

Reduce the oven temperature to 300 degrees F.  On a cutting board cut the logs crosswise on the diagonal into 1/2 inch  slices. Arrange the slices on the baking sheet, and bake for 5 minutes or until they are pale golden.    I personally like my biscotti a little softer than is the tradion.  If you like yours real crunchy you can cook the sliced biscotti on each side for 5 minutes.  Remove from oven and place on a wire rack to cool. 

Optional:  Die hard chocolate lovers can melt good bitter sweet chocolate over the logs as they are cooling and before slicing.

Makes about 36 biscotti.

 

Chocolate Fondue Recipe

There's never any need to wait for a holiday to enjoy this chocolate feast.    It's a great treat to enjoy with friends while you linger at the table after dinner.   And, while they are pretty, a fondue pot is not necessary.   Make your fondue on the stove and when you are ready to serve pour it into a pretty bowl.   When (if!) the chocolate gets too cool just reheat it.  I've even used a microwave to reheat. Choosing your dippers is the fun part.   Use fresh fruits like bananas and strawberries, dried fruits like apricot and chunks of mango, lemony pound cake cut into cubes, marshmallows, and my favorite rice krispie treats.   When arranged nicely on a platter and presented to family or guests you'll instantly turn into a superhero.  Provide plenty of wooden skewers so everyone can dip and dip and dip.  

• 6 ounces semisweet or bittersweet chocolate.  I use Callebaut bittersweet which is available in the specialty food aisle of most supermarkets.
• 3/4 cup half & half
• 2 tablespoons light brown sugar, optional
• 3 tablespoons  butter, cut into small pieces
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon of your favorite liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy) (optional)

Place the chopped chocolate in a medium sized heatproof bowl and set aside.

Combine the  1/2 & 1/2, sugar, and butter in a saucepan and place over medium heat. Bring just to a simmer, stirring often. 

Remove from heat and pour immediately over the chocolate.  Let stand until the chocolate has melted, then stir gently until smooth.  Whisk in vanilla extract and the liqueur until smooth and shiny.

Place the chocolate sauce in a fondue pot over a low flame or bowl and serve with your dippers.

Makes about 1 1/2 cups (360 ml).Preparation time15 minutes.

 

Quinoa Porridge Recipe

I think quinoa should get the most versatile food award for 2014.   I giggle to myself as I read other foodie blogs when they have discovered how great quinoa is in sweet recipes because I'm on the other end of the spectrum as I begin to discover great new ways to use quinoa in savory recipes.   I've been using quinoa in my signature granola, cookies,  and pancake recipes for quite some time.    And this time of year my quinoa breakfast porridge is very popular.   It's healthy, it's gluten free and it's vegan so what's not to love?    If you haven't found a place for quinoa in your diet yet this porridge recipe is an easy and delicious way to start

 For each serving:

• 1/2 cup quinoa, rinsed
• 1 1/2 cup almond milk (see my recipe for easy homemade almond milk)
• 1/4 teaspoon vanilla extract
• 1 dash cinnamon (or cardamon)
• 1/4 cup fresh seasonal fruit like chopped apples, pears or your favorite berry.  Raisins work too!
• 1 handful of your favorite nut -  almonds, peacans, or walnuts - toasted and coarsley chopped

1. Bring the quinoa, almond milk, vanilla, cinnamon to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
2. Mix in the fruit and top with toasted nuts.

Kale Smoothie

Breakfast is our favorite time of day.  We make it our duty to serve things like pastries, pancakes and bacon.  However, we do offer healthy choices at breakfast for our guests that want to enjoy something delicous at breakfast but don't want to over do it.  One of our most requested offerings is our Kale Smoothie.   The recipe below is how I make it most days but keep in mind smoothie recipes have ingredients that are easy to swap with others.   Feel free to use what ever your happen to have on hand.   Scranton Seahorse Kale Smoothie

• 2 handfuls of fresh kale washed and chopped.
• 1/2 chopped fresh chopped carrots
• 1 cup chopped fresh strawberries
• 1 cup fresh pineapple
• 1 pelled chopped apple
• 1 cup unsweetened unflavored almond milk
• 1 cup ice

The strawberries and pineapple should be frozen for at least an hour.   What I do is package 1 cup of each the strawberries and pineapple in zip lock bags and when I'm ready to make a smoothie I've got them already chopped measured and frozen. Combine all ingredients in a blender or smoothie machine and blend until smooth.   Depending on your preference add more ice (or almond milk) to thin out the smoothie.  I personally don't like mine thick like a milk shake.  You can keep the extra in a covered pitcher in the refrigerator for a couple days. What's your favorite smoothie recipe?      

Apple Sour Cream Coffee Cake Recipe

When I was in pastry school one of the chef instuctors shared this recipe with our class.  I've carried this fairly simple recipe with me for many years and it's always a hit.  When  I make it  at the inn I always get asked for the recipe.    Use your favorite tart, fresh and locally grown apples for the best results. 

• 2 sticks of butter at room temperature
• 2 cups sugar
• 4 eggs
• 1 T Vanilla Extract
• 4 1/2 cups all purpose flour
• 2 t baking powder
• 1 t baking soda
• 2 cups sour cream
• 5 peeled and diced apples

In a stand mixer with the paddle attachment cream butter and sugar on medium - high speed until light and fluffy.   Add eggs one at a time  - completely incorporating and scraping down the bowl and paddle with a rubber spatula after each addition.  Don't skip this step!    Add vanilla. Combine all dry ingredients and whisk to incorporate.    Set the mixer to low and slowly add to butter and egg mixture until just combined.  Add sour cream and mix until smooth.    Add apples until thoroughly mixed.  Pour mixture in even amounts into three 8" spring form pans that have been sprayed and lined with parchment paper.   I suggest a struesal topping and you can use your own favorite recipe or here's my easy nut free topping:

• 1 cup unbleached all-purpose flour
• 1 cup packed light brown sugar
• 4 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• pinch table salt
• 1 stick unsalted butter  cut into pieces, softened but still cool

In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.    Spread evenly over each pan of batter.  Bake at 350F until golden brown and a test inserted into each pan comes out cleanly.    About 1hr 10 minutes.

Hawaiian Waffles Recipe

Macadamia nuts and shredded coconut aren't the only things that make this dish a summer time favorite.   I serve a tropical salsa along side it to finish it off.     Use whatever fruit is ripe and fresh at the supermarket.   Some of my favorites include mango, pineapple, & kiwi.   Don't be afraid to try something different like starfruit or papaya to wow your family or guests. For 6 Belgian Style Waffles

• 2 Large Eggs
• 1/2 cup melted butter
• 1 3/4 cups milk
• 2 cups all purpose flour
• 4 teaspoons baking power
• 1/2 teaspoon table salt
• 3/4 cup shredded coconut
• 3/4 cups coarsely chopped raw macadamia nuts

Whisk the eggs until foamy and then whisk in the butter and milk.    Add the flour, baking powder and salt to the egg mixture and whisk until smooth.    The batter should not be so thick that you cannot run your whisk through it.   You can thin it out by adding a tablespoon or two of milk.      Fold in the nuts and coconut.    I like to let the mixture sit for 10 minutes before using. Follow the instructions for your waffle iron to cook.   But a general rule of thumb is when the steaming from the iron stops your waffles are done! Tips: Instead of maple syrup, which can overpower the flavors of the coconut and macadamia nuts,  try a light or amber agave nectar. Chop your fruit salsa into small bite size pieces just like a salsa and serve a heaping mound with each waffle.

Molasses Sugar Cookies

We try to keep the cookie jar in the coffee bar stocked.   There's a lot of midnight cookie monsters out there so this is a difficult task at times!   We had a group of guests from Germany recently that begged me for my molasses cookie recipe.   I wish I could say it was mine!  This was passed on to me from my friend Liza who in turn got it from Jillifer's Emporium, Great Barrington, MA.   Enjoy!       Ingredients:

• 1 pound butter
• 1/2 tablespoon salt
• 3 cups brown sugar
• 3 large eggs
• 3/4 cup dark molasses
• 1/4 cup water
• 6 1/2 cups unsifted flour
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 2 teaspoons ground cloves
• 2 1/4 teaspoons ground ginger

1. Cream butter, molasses, water, salt and brown sugar together.
2. Beat in eggs
3. Sift dry ingredients together and then add to creamed mixture.
4. Mix well
5. Refigerate for 24 hours.
6. Roll into balls (1" diameter), then roll in granulated sugar

Bake for 15 - 18 minutes at 350 degrees - adjust time for convection ovens. Yields approximately 3 1/2 dozen

Rhubarb!

I was delighted to see how great the rhubarb in our garden was looking this morning.    When I see these big bright green leafy stalks it means two things - spring time & great tart breakfast treats.   Some of the favorites at the inn are rhubarb upside down muffins, rhubarb crisp and my personal favorite - rhubarb sour cream coffee cake.  I make this one with a combination of all purpose flour and wheat flour.   Here's the recipe:

• 3 1/2 cups finely chopped rhubarb (about 1 pound)
• 2 tablespoons all-purpose flour
• 1 1/2 cups packed dark brown sugar
• 5 tablespoons unsalted butter at room temp
• 2 large eggs
• 1 cup sour cream
• zest of one medium orange
• 2 teaspoons good quality vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• Streusel:
• 1/4 cup turbinado sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 1/4 cup toasted & chopped walnuts

Preparation

Almond Milk

This is a great recipe for those with dairy or soy allergies and tastes so much better than anything you buy in a store. And because almonds are a high energy food this is a terrific start to anyone’s day! Ingredients:

• 3 cups water
• 1 cup whole raw almonds
• 5-6 very fresh pitted dates
• ½ a vanilla bean or ½ teaspoon good vanilla extract
• ½ teaspoon agave nectar (if needed)

Steps: 1. Soak almonds in water in a blender overnight 2. Blend on high speed until almonds are completely ground. The water will become white and frothy. Strain through a fine mesh strainer pressing on almonds to extract the excess milk. Reserve the liquid and discard the almonds. 3. Rinse your blender and pour in the reserved milk. 4. Add the dates, and scrape the beans of ½ a vanilla bean or use ½ teaspoon good vanilla extract 5. Blend until smooth and then taste. If you think the milk needs to be sweetened and a small amount (1/2 teaspoon) of agave nectar being careful not to over sweeten. Serve this with cereal, granola, or enjoy straight out of the glass!

Buttermilk Pancakes

Prep Time 30 minutes Serves: 6 Ingredients:

• 2 cups All Purpose Flour
• 1 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Table Salt
• 1/8 teaspoon Cardamon (optional)
• 2 cups Buttermilk
• 2 Large Eggs
• 3 tablespoons Unsalted Butter
• 1/4 cup Sour Cream

Steps: 1. Whisk together all dry ingredients in a large bowl and set aside. I use cardamom and cinnamon interchangeably with this recipe. Sometimes I use both! They both pack a lot of flavor so just a pinch will do. 2. Melt Butter and cool slightly 3. Whisk buttermilk into cooled butter and then whisk in the eggs and sour cream. 4. Make a well in the dry ingredients and add the wet ingredients. Use a large rubber spatula and fold together until just combined. Use a minimal amount of strokes - some lumps might remain. Let stand for at least 15 minutes - this will give the sour cream and baking soda time to react. 5. Pour 1/4 cup for each pancake onto a hot oiled skillet or griddle. When bubbles start to uniformly appear it's time to flip. These pancakes will rise nicely so let them cook for at least 2 minutes on the second side. Don't forget to use quality (LOCAL if available) syrup. Enjoy.

Seahorse Inn Granola

Prep Time 30 minutes Ingredients:

• 3 cup Quaker Rolled Oats
• 1 cup Any combination of your favorite nuts (we love pecans and almonds)
• 1/2 cup Shredded Unsweetend Coconut
• 1 1/2 tablespoons Cinnamon
• 1 teaspoon Freshly Grated Nutmeg
• 1 teaspoon kosher salt
• 3/4 cup Local Maple Syrup
• 1/2 cup Local Honey
• 1/2 cup Quinoa (save time and buy prewashed)
• 1/2 cup Golden Raisins
• 1 cup Your favorite dried fruit(s)
• 2 tablespoons Unsalted butter
• 1 tablespoon Pure Vanilla Extract

Steps: 1. Preheat oven to 350F. In a large bowl mix together oats, coconut, nuts, quinoa, and spices 2. Combine syrup, honey, vanilla and butter in a microwave safe bowl and heat until butter is melted. NOTE: You can vary the ratio of honey and syrup you use based on taste preference. Just be sure you have 1.5 cups of sweetener. 3. Stir together the warmed syrup mixture and add to the oat & nut mixture. Stir until well coated. 4. Spread mixture on a rimmed baking sheet covered with a silpat. If you don't have a silpat coat the baking sheet with cooking spray. Set oven timer to 7 minutes. Every 7 minutes for approximately 30 minutes remove the pan and stir. We want the mixture to be evenly cooked to a dark golden brown. 5. Once cooled combine the dried fruit to the oats. The granola can be kept refrigerated in an air tight container for up to 3 weeks. Enjoy with milk, soy milk, or plain yogurt.

Spiced Banana Bread with Chocolate

3 very ripe bananas 2 large eggs 1 ½ cups unbleached all-purpose flour 1 cup granulated sugar 1 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. pure vanilla extract ¾ cup semisweet chocolate chips For topping: 2 Tbsp. granulated sugar 1/8 tsp. ground cinnamon 1/8 tsp. cardamom 1/8 tsp. all spice 1/8 tsp. nutmeg Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside. In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan. Optionally you can add an additional ¼ cup chocolate chips to the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.