Innkeeper Recipes

Apple Au Gratins
Baked Oatmeal
Country Sausage
Hearty Country Muffins
Luscious Lemon Coffee Cake
Oatmeal Cookies
Peanut Butter Sandwich Cookies
Sausage Swirls

Apple Au Gratin

This recipe is great served warm and can be served at any meal, but our favorite is at brunch. This recipe is similar to an apple crisp, but has a nice flavor with the cheddar cheese.

Ingredients:
  • 2 pounds Granny apples, peeled and sliced
  • ½ cup raisins
  • ½ teaspoon cinnamon
  • ¼ cup brown sugar, packed
  • ½ cup flour
  • ⅛ teaspoon salt
  • ¼ cup butter, softened
  • 1 cup sharp cheddar cheese, grated
Directions:
  • Arrange apples in a well buttered 1 quart casserole.
  • Sprinkle with raisins, cinnamon, and lemon juice.
  • Stir together with a fork the brown sugar, flour, salt, butter, and cheese; sprinkle over the apples.
  • Bake at 350 for 30 minutes or until apples are tender.

Baked Oatmeal

Ingredients:
  • 3 cups rolled oats
  • 4½ cups boiling water
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup milk
  • ½ cup butter
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • optional toppings:nuts, raisins, raw apple, or blueberries
Directions:
  • Mix oats and water and let stand 15 minutes.
  • Add remaining ingredients (except topping) and mix well.
  • Pour into a 13 x 9 pan.
  • Sprinkle with desired topping or leave plain.
  • Bake at 350 degrees for 60 minutes.
  • Serve warm, milk is optional

Country Sausage

This easy and quick flavorful dish is great over warm, freshly baked biscuits. This dish can be the main course or served on the side with scrambled eggs and hash browns

Ingredients:
  • 1 pound bulk pork sausage
  • 1 can (10¾ ounces)condensed cream of chicken soup, undiluted
  • 1 soup can filled with 2% milk
  • ½ teaspoon dry mustard
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon pepper
  • 1 cup sour cream
Directions:
  • In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside.
  • In the same skillet, combine soup and milk.
  • Add mustard, seasoned salt, and pepper; bring to boil
  • Reduce heat.
  • Add sausage and sour cream.
  • Simmer until heated through (do not boil).
  • Serve over warm biscuits.
  • Serves 4 to 6 (3½ cups gravy).

Hearty Country Muffins

These muffins are a great hit at our Bed and Breakfast and we seldom have any leftovers. These muffins are heavy and hearty with a mouthful of flavor and texture. They make a great breakfast just by themselves.

Ingredients:
  • ½ cups all-purpose flour.
  • 1⅓ cups white sugar.
  • 1 Tablespoon baking powder.
  • 2 Teaspoons baking soda.
  • 2 Teaspoons ground cinnamon.
  • 1 Teaspoon fresh grated nutmeg.
  • ½ Teaspoon sea salt.
  • 2 Eggs (lightly beaten).
  • ½ Cup vegetable oil.
  • 2 Cups coarsely chopped apples.
  • 1 Cup shredded carrots.
  • 1 Cup dried cranberries
  • 1 Cup coarsely chopped pecans.
Directions:
  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
  • In a separate bowl, mix eggs and oil
  • Add apples, carrots, cranberries, and pecans; mix into dry ingredients (batter will be thick!!).
  • Bake at 350 degrees fir 20 - 25 minutes or until done.
  • Yields about 2 dozen.
  • An alternative is to put batter in mini loaf pans.

Luscious Lemon Coffee Cake

We receive great reviews from guests when we serve this flavorful and attractive coffee cake. It is simple and easy to make, which is nice during the busy season.

Topping Ingredients:
  • 1 Cup Chopped pecans.
  • ¼ Cup brown sugar.
  • ¼ Cup white sugar.
  • 2 Teaspoons ground cinnamon.
Cake:
  • 1 package (18-1/4 ounces) pineapple cake mix without pudding.
  • 1 package (3.4 ounces) instant lemon pudding mix.
  • 1 Cup sour cream.
  • 4 Eggs, lightly beaten.
  • ½ Cup vegetable oil.
  • 1 Teaspoon lemon flavoring.
Directions:
  • Combine topping ingredients and set aside.
  • In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil, and lemon flavoring.
  • Mix on medium speed for 2 minutes.
  • Pour 1/2 of batter into a greased bundt pan.
  • Sprinkle half of the topping over batter.
  • Spoon remaining batter over topping and spread evenly.
  • Sprinkle with remaining topping.
  • Bake at 350 degrees for 40 to 45 minutes or until cake tests done.
  • Serves: 12 to 16.

Oatmeal Cookies

My Amish mother-in-law, Amanda, has always been known a great baker and cook. Her grandchildren along with her sons have enjoyed these cookies while talking around the kitchen table on many occasions. These cookies are excellent in flavor and texture with a great chewy consistency.

Ingredients:
  • 2 Cups brown sugar.
  • 1 Cup butter.
  • 2 Eggs, beaten.
  • 1 Teaspoon vanilla.
  • 1 Teaspoon baking powder.
  • 1 teaspoon baking soda.
  • 1½ cups flour
  • 3 cups quick cooking oatmeal
  • ½ Teaspoon.
Directions:
  • In a mixing bowl, cream butter, peanut butter and sugars. Add vanilla.
  • Add eggs one at a time beating well after each addition.
  • Mix flour, baking soda and salt in a separate bowl.
  • Add to mixture in mixing bowl.
  • Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets.
  • Bake at 375 degrees for 5-6 minutes (important so that you don’t over bake!!).
  • Remove from oven and leave on cookie sheet for 2-3 minutes to allow the cookies to continue absorbing the heat from the cookie sheet. They should be slightly brown on the bottom.
  • Cool on wire racks.
  • In a mixing bowl combine and mix the filling ingredients until smooth.
  • Spread on half of the cookies and top each with another cookie.
  • Yields 5 dozen.

Peanut Butter Sandwich

These cookies are a guest favorite! They are easy to make and soooo delicious!

Ingredients:
  • 1 Cup butter
  • 1 Cup creamy peanut butter
  • 1 Cup white sugar
  • 1 Cup packed brown sugar
  • 1 Teaspoon vanilla extract
  • 3 Eggs
  • 4 Cups all-purpose flour
  • 2 Teaspoons baking soda
  • ¼ Teaspoon salt
Filling:
  • ½ Cup creamy peanut butter
  • 3 Cups confectioners' sugar
  • 1 Teaspoon vanilla extract
  • 5-6 Tablespoons milk
Directions:
  • In a mixing bowl, cream butter, peanut butter and sugars. Add vanilla.
  • Add eggs one at a time beating well after each addition.
  • Mix flour, baking soda and salt in a separate bowl.
  • Add to mixture in mixing bowl.
  • Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets.
  • Flatten with tines of a fork.
  • Bake at 375 degrees for 5-6 minutes (important so that you don't over bake!!).
  • Remove from oven and leave on cookie sheet for 2-3 minutes to allow the cookies to continue absorbing the heat from the cookie sheet. They should be slightly brown on the bottom.
  • Cool on wire racks.
  • In a mixing bowl, combine and mix the filling ingredients until smooth.
  • Spread on half of the cookies and top each other with another cookie.
  • Yields 5 dozen.

Sausage Swirls

These are very attractive to serve as appetizers or at brunch with other finger foods.

Ingredients:
  • 4 cups all-purpose flour
  • ¼ Cup cornmeal
  • 2 Tablespoons sugar.
  • 1 Teaspoon vanilla.
  • 2 teaspoons baking powder.
  • 1 teaspoon salt.
  • 1⅔ Cup Vegetable oil.
  • ¾ to 1 Cup milk.
  • 2 Pounds uncooked bulk portion sausage.
Directions:
  • In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt.
  • Stir in oil until mixture resembles coarse crumbs.
  • Gradually stir in enough milk to form a soft dough.
  • Turn onto a floured board; knead lightly for 30 seconds.
  • Roll into two 16 x 10-inch rectangles.
  • Crumble uncooked sausage over rectangle within 1/2 inch of sides.
  • Carefully roll up from 16-inch end.
  • Wrap in foil; chill for at least 1 hour.
  • Cut into 1/2-inch slices; place 1 inch apart on ungreased baking sheets.
  • Bake at 400 degrees for 15 to 20 minutes or until lightly brown.
  • Serve warm or cold. Store in refrigerator.
  • Yields about 4 dozen.