Archive for the ‘Recipes’ Category

Maple Syrup Baked Apples

April 27th, 2012 by Applegate Inn

Maple Syrup Baked Apples

  • 6 large Macintosh Apples, Peeled and cored
  • 4 Tablespoons finely chopped walnuts
  • 4 Tablespoons seedless raisins
  • 4 Tablespoons Firmly packed brown sugar
  • ½ tsp cinnamon
  • ¼ tsp grated nutmeg
  • 2 tsp melted butter
  • 2 Tablespoons light cream or ½ and ½
  • 6 Tablespoons melted butter
  • ¾ cup maple syrup
  • Whipped Cream
  • Cold Maple Syrup

Preheat over to 400 degrees. Butter 6 individual over proof baking cups. Place one apple in each cup.

Mix together chopped walnuts, chopped raisins, brown sugar, cinnamon, nutmeg, 2 Tsp melted butter and cream.

Divide mixture evenly in the apples, pressing some well into the core and heaping the rest one top of each apple.

Pour 1 Tables spoon melted butter and 2 Tablespoons maple syrup over each filled apple.

Bake for 35-40 mins until apples are tender but still hold there shape.

Let cool to warm serve with a dollop of soft whipped cream and a dribble of cold maple syrup on each.

Spinach Brownies

April 27th, 2012 by Applegate Inn

Originally meant as an appetizer, this is a quick, rich and delicious breakfast dish, especially good with soft-scrambled or poached eggs on the side.

  • 1 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup milk
  • 1 stick butter, melted
  • 2 eggs, beaten
  • 1 cup onion, minced
  • 10 oz cheddar cheese, shredded
  • 10 oz cooked, squeezed spinach

Mix all ingredients together. Place in a greased 9 inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares and serve. May be baked a day ahead and reheated.

Serves 8.

Baked Stuffed French Toast

April 13th, 2012 by Applegate Inn

20 – 24 slices of cinnamon raisin bread
6 eggs (or egg beaters)
4 cups of half and half (or 2% milk)
2 tsp vanilla
1 cup sugar
1 dash of nutmeg

Filling
16 oz cream cheese (or lite cream cheese)
1 tsp vanilla
2 eggs
2 cup sugar
optional: applesauce, sliced fresh fruits or berries
only if cooked and served the same day.

Trim crusts from bread. Spray a 3 quart baking dish with a non-stick pan coating. Arrange half the bread on the pan so that the entire bottom is covered. In a separate bowl mix eggs, half and half, vanilla and sugar. Pour half of this liquid over the bread. In a separate bowl combine filling ingredients, except optional fruits, together until creamy. Pour filling over moistened bread, then layer with optional fruit if desired. Arrange other half of the bread over the filling and pour the remainder of the egg mixture over the top. Sprinkle top with dash of nutmeg. Cover and refrigerate overnight. Bake in preheated 350 degree oven for 60 minutes.
Let stand 10 minutes before cutting into 12 rectangles to serve. Serve with warmed syrup or seasonal fruits.

Serves 12

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