Recipes from At Cumberland Falls Bed and Breakfast Inn in North Carolina

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.

This is the most popular egg dish at the inn.  Versatility at its 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, and 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

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!

1 1/2 cup of shredded sharp cheddar cheese (good quality required)
2 Tablespoons of flour
1 1/2 cups of half and half    (any kind of milk can be substituted here to reduce calories)
4 eggs beaten well
1 6oz. package of frozen crab or substitute.  (nothing tastes like the real thing)
1/2 cup green onion slices
1/2 teaspoon of salt
Dash pepper

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.

Bake @ 375 for 20-25 min.  Check at 17 minutes for differences in ovens.

Batter:
2 cups of all purpose flour (you can use one cup of white and one cup of whole wheat flour) 1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp of salt
2 cups of peeled, grated carrots  (Here, you can use yellow squash, zucchini squash or more apple and less carrot and visa versa)  You CANNOT alter the 2 cups though.
1 cup peeled, cored, and grated apple  
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)

Topping:
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. 

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 min. Turn the bacon to the reverse side and sprinkle with the mixture above. Continue baking about 20 min. more. Remove to a paper towel to drain when bacon is at your desired doneness.

Meringues: Oven 250 degrees.  Line baking sheet with parchment paper.

½ cup sugar, divided

2 tsp.s  cornstarch

2 large egg whites, room temperature

1/8 tsp. of cream of tartar

¼ tsp. vanilla extract

Berries and Topping

½ cup fresh raspberries

½ cup fresh blackberries

½ cup chilled whipping cream

1 ½ T. sugar.

Whisk 1 ½  T. of sugar with corn starch in small bowl.

Beat egg whites and cream of tartar until soft peaks form.  Add vanilla. Add 6 ½ T. of remaining sugar one Tablespoons at a time and beat until stiff peaks form. Sift cornstarch over meringue and fold in gently just until incorporated.

Spoon meringue (about ¼ cup each) unto baking sheet.  Use back of spoon or ice cream scoop to make indentations until you create 3” nest.

Bake about 55 minutes until golden on outside but soft inside. 

Put berries bowl and lightly sugar for about ½ hour before their use.

Whip cream and sugar in bowl.

Place cooled meringue onto plate.  Place whipped cream in the indentation space.  Top with berries. 

Lemon Drizzle Muffins:  A Guest Favorite At Cumberland Falls Bed and Breakfast Inn       
BAKE   375 degrees

2 cups all purpose flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp salt

2 tsp. grated lemon zest

1 cup plain yogurt or 1 cup sour cream

1/4 cup vegetable oil

1 large egg

1 tsp. vanilla

Combine all dry ingredients in a large bowl.  Stir until they are all blended.   In a separate bowl, whisk together the yogurt (or sour cream not both), oil, egg and vanilla until smooth.  Make a well in the dry ingredients and pour all wet ingredients in at one time. Fold until just mixed.  Do not overmix or muffins will be tough.  

Spray muffin tin with Pam or use cupcake papers in each compartment of muffin tin.  Divide batter evenly among the muffin cups.  Bake until tops are golden and a toothpick comes out clean.  Approximately 20 mins.  

Lemon Drizzle:  1/2 cup confectioners sugar mixed with 1 Tablespoon of Fresh Lemon Juice.  After muffins are baked and still warm drizzle this over the top allowing them to cool off a bit before serving setting the glaze.

Pastry Cream:  Excellent in fruit parfaits.

1 cup whole milk, 5 T. granulated sugar, 4 large egg yolks  2 1/2 T. corn starch, 6 ozs. cream cheese (room temperature), 1/4 cup plus 2 T. fresh lemon juice, 1 tsp. finely grated lemon zest plus extra strips for garnish, 1 whole vanilla bean scraped and 1 cup heavy cream.  In a medium saucepan bring 3/4 cup milk to a boil with 3 T. sugar.  Remove from heat.  In a medium bowl whisk the egg yolks with the corn starch and the rest of the milk plus 2 T. of sugar.  Gradually whisk the hot milk into the egg yolks then pouring then returning the mixture to the saucepan whisking constantly over medium heat until thickening occurs.  Lower the heat adding the cream cheese, lemon juice, zest and vanilla bean until completely smooth.  Place in a bowl and press a piece of plastic wrap directly onto the surface of the custard and chill two hours.