Patti's Pumpkin Bars (Pre-heat oven to 350 degrees)

2 cups all purplse flour
2 tsp. of baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. all spice
1/2 tsp. cloves
4 eggs
1-15 oz. can pumpkin
1 2/3 cup sugar
1 cup oil
3/4 cup chopped pecans (optional)
1 Tablespoon Vanilla 

Stir together thoroughly all dry ingredients. Set aside. In another large mixing bowl beat together, eggs, oil and pumpkin. Make a well in the middle of the dry ingredients and add the liquid ingredients; beat only until well combined with mixer (about 2 minutes, no more). If adding the pecans, stir these in now.

Lightly Pam a 15"X10"X1" pan and spread batter evenly.

Bake at 350 Degrees for 25-30 min. I always check baked goodies several minutes before the earliest baking time as ovens vary. You can always bake a little longer but once something is overdone and dry...oops! Insert wooden toothpick and it should come out clean when done. Cool on wire rack.

Cream Cheese Frosting:

Beat together 3 oz of cream cheese (take this out early so it will be soft) with 1/4 cup of butter softened and add one tsp. vanilla. Beat until nice and fluffy.

Gradually add two cups of confectioner's sugar (sift this so that frosting will not have lumps).
Sweetness levels are individual. If you would like to cut this (a little fresh lemon juice or salt will do nicely).

Frost when bars are totally cool when feeling the underside of the pan. After you cut into bars you can decorate the top of each little bar with crisscrossed pecans.

Bon Appetit!

 

Cranapple Crisp (a favorite fall and winter selection at the inn):

Peel and slice one apple for each person.  Add 1/4 cup cranberries to each apple you prepare. If you don't have "nut sensitive guests, than nuts are wonderful in this too! Add brown sugar to bowl in a measure to adequately coat the amount of apples you are using. Pam a baking pan and put in apple/cranberry mixture. 

You are going to put an Oat/Flour mixture on this before you bake:  3/4 cup of all purpose flour, 1 cup oats, 2/3 cup of white sugar, 1 T. of cinnamon, melt 12 T. of butter and mix.  Add this mixture to the top of the apples and bake 45 minutes at 375 degrees. You might wish to cover this for half the baking time to allow apples time to cook and crumbs won't be too dark.

German Eggs At Cumberland Falls
This is the most popular egg dish at the inn.  Versatility at it's finest!

One dozen eggs (you certainly can reduce this, contingent upon your need, but you would need to reduce all the elements in the recipe.)
1 lb. of Monterey Jack Cheese (here I usually use Sharp Cheddar and also Cream Cheese as well. When I use 3 cheeses, I use 1/3 pound of each. Parmesan is also a suitable addition should you not like one of the other cheeses.)
2 cups Cottage Cheese
1/4 cup of flour
1 tsp. Baking Powder
1 stick of butter (1/2 cup) Margarine would not make for a good substitution.

Any spice can be added to this egg to vary the taste. Some of those we use At Cumberland Falls would include: Tarragon, Basil, Cilantro, Oregano, Chili, Lemon Pepper, Garlic. Nearly anything that you like would be excellent provided it is a good mix with eggs.

You can either bake these in Ramekins like we do or it can be fixed in any baking pan that is suitable for the amount of the eggs that you are cooking. If you are making this for one, you can use a custard cup.

Bake for about 20 minutes if you use Ramekins or 35-40 minutes if you use a 13" X 9" pan

Eggs Piquant Florentine At Cumberland Falls

2/3 cup of mayonnaise
Dash salt
1/8 tsp. of pepper
1 tsp. of Worcestershire sauce
½ tsp. of onion
¼ cup of milk
1 cup sharp New York Cheddar grated
1 bag of baby spinach washed and dried
6 eggs

Butter six custard cups or ramekins. In a saucepan combine the mayonnaise, salt, pepper, Worcestershire sauce, and onion. Add the milk gradually blending until smooth. Add the cheese and cook over low heat stirring constantly for about 5 minutes until thick and smooth. Place a small amount of the sauce in the bottom of the custard cup or ramekin. Cover with about 3 Tablespoons of Spinach and break an egg (or two, if you would prefer) into the cup or ramekin. Cover up the egg with 2 Tablespoons of the sauce and if you use two eggs maybe a little more. Add a little sprinkle of the remainder of the grated cheese if you would like or some bread crumbs are nice as an alternative.

Bake in a 350 Degree oven for 15-30 minutes for ramekins. One would need slightly less time if baked in a custard cup. Maple-Pecan Bacon:  This bacon is habit forming.  Beware! 8 slices of thick cut good quality bacon 1/4 cup real maple syrup 1 cup finely chopped pecans Pre-cook bacon on rack at 350 Degrees until very nearly done. Drain all excess grease. Brush the bacon with the maple syrup with a pastry brush. Press on pecans. Place bacon on a baking pan coated with Pam. Bake at 350 Degrees for about 3-5 minutes. Alert: Once the maple syrup is on the bacon it will burn readily so watch it carefully. This stuff is addictive!

Pumpkin Praline Muffins (Bake 375 degrees for 18-22 minutes. Do not over bake.  Use toothpick to test for doneness.

Topping:

3 T. butter (softened)
1/3 cup all purpose flour
1/3 cup light brown sugar
1 cup coarsely chopped or broken pecan

Cream this all together and stir in the pecans

Batter:

2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 cup light brown sugar
1 cup mashed pumpkin
1/2 cup unsulphured molasses
1 large egg
1 tsp. vanilla

Combine the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves in large bowl.  Stir until blended.  Add the brown sugar and mix again.

In another bowl whisk pumpkin, molasses, egg and vanilla until smooth.  Add to the dry ingredients all at once.  DO NOT OVERMIX.

Divide the batter into cups and put 1 T. of the praline topping on each muffin.

 

Steiger Haus Muffin 

1/2 cup toasted pecans

1/2 craisins/raisins (whichever is your preference or they can be deleted entirely)

1/2 cup of sweetened flaked coconut

1 cup of olive, canola, or vegetable oil.  (Butter can be substituted but of course then it is not entirely non-dairy)

3 extra large eggs

2 tsp. of vanilla extract (not imitation)

2 Tablespoons of Sugar (white or brown)

2 Tsp. Ground Cinnamon

Barely mix until flour is incorporated.  Place equal amount in muffin tin. 

Sprinkle with topping and bake. 

 

Sweet and Spicy Bacon (Pre-heat oven to 350 degrees)

Take out the number of bacon strips that you need. Nice thick bacon is best for this purpose.

1.5 T of brown sugar
1/4 tsp. of cayenne
1/4 tsp. of black pepper

Stir these 3 ingredients together in a bowl. Pam a baking pan and arrange your bacon pieces. Bake 20 mins. Turn the bacon to the reverse side and sprinkle with the mixture above. Continue baking about 20 mins more. Remove to a paper towel to drain when bacon is at your desired doneness.)