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SENSATIONAL SAMPLINGS OF B&B RECIPES
Caramel Cheesecakes
½ pound
cream cheese, room temperature
½ cup sugar
3 large eggs, room temperature
½ cup sour cream
Preheat oven to 325º. In a large bowl, beat first 2 ingredients at medium
speed until smooth. Beat in eggs, 1 at a time, and then beat in sour cream.
Pour batter into 6 (5-ounce) ramekins or custard cups. Set ramekins in a
small pan, and then set pan in center of oven. Add enough hot water to pan
to reach halfway up sides of ramekins. Bake cheesecakes for 10 minutes,
until the edges are set and center is still jiggly. Turn oven off and leave
cheesecakes for an hour. Transfer ramekins to rack and let cool completely.
Make topping.
Caramel Topping
6
tablespoons light corn syrup
½ cup + 2 tablespoons sugar
3 tablespoons unsalted butter
½ cup heavy cream
In a heavy medium saucepan, heat corn syrup. Stir in sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms (about 9 minutes). Turn off heat and carefully stir in butter with a long-handled wooden spoon. Stir in cream in a thin stream. Transfer caramel to a heatproof pitcher and let cool. Pour 1½ tablespoons of caramel over each cheesecake and swirl to coat tops. Refrigerate until chilled, at least 3 hours.
Cheesecakes may be refrigerated up to 2 days.
Yield: 6 servings
_______________________
Camellia Cottage B&B
Wilmington, NC
www.camelliacottage.net
The Red Caboose B&B
Sequim, WA
www.redcaboosegetaway.com
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Cinnamon Swirl Loaves
1 package
dry yeast
¼ warm water (about 110º)
2/3 cup milk (about 110º)
1 teaspoon salt
½ cup granulated sugar
½ cup butter, melted
2 eggs
3-3½ cup all-purpose flour
¼ cup brown sugar
2½ teaspoons cinnamon
In a large bowl, combine first 2 ingredients; let stand until bubbly. Stir in next 2 ingredients along with ¼ cup of the sugar and butter. Add eggs and ½ cup flour; beat until smooth. Add another 1½ cup flour and beat until smooth. Place flour mixture into a greased bowl and let rise in a warm place until doubled (about an hour). Turn mixture onto a floured surface and knead lightly, adding more flour as needed. Divide dough in half and roll out into 2 (4-inch x 12-inch) rectangles; brush each with 1 tablespoon of the remaining melted butter and half of the remaining ¼ cup granulated sugar, ¼ cup brown sugar, and the cinnamon. Starting at the narrow end, roll up the loaves and seal the ends. Place each loaf in a well-greased mini-loaf pan and brush with remaining 2 tablespoons of butter; make a small slash on top. Cover with plastic wrap and plaace in refrigerator overnight. Remove from the refrigerator the next morning, about an hour before baking, and place in a warm place to finish rising. Bake in a 350º oven for about 20 minutes (cook approximately 30 to 35 minutes if only 1 loaf is being prepared). Turn out on a rack to cool.
Yield: 2 mini loaves (or 1
regular loaf)
Herbed Creamy Omelets
½ cup
cream cheese, softened
½ cup ricotta cheese
2 tablespoons fresh chives, snipped
2 tablespoons fresh basil, chopped
6 eggs
4 tablespoons cream
Salt & freshly ground pepper, to taste
2 tablespoons butter
Combine first 4 ingredients; set aside. Beat next 4 ingredients with a fork and set aside. Melt butter in an omelette pan. When the butter starts bubbling, pour in egg mixture; the edges should set at once. Lift the edges and underside with a fork and tilt pan so the undercooked egg can flow beneath. When top of omelets is moist and creamy, spoon cheese mixture on half of omelets. Fold in half and place on a heated platter.
Yield: 4 servings
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Jail House Inn
Preston, MN
www.jailhouseinn.com
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