An Asheville, North Carolina Bed & Breakfast Inn

84 Oakland Road
Asheville, NC 28801

(828) 252-6433

Archive for the ‘Recipes’ Category

Baked Egg In A Birds Nest

December 12th, 2012 by North Lodge

Ingredients

  • 2 1/2 cups hash brown potatoes
  • 1 tbs dried onions
  • 1 tbs chopped chives
  • 2 tbs parmesan cheese
  • 3 tbs. margarine or butter, melted
  • 1 tsp. salt
  • 8 eggs
  • 2 strips crumbled bacon
  • 1 cup cheddar cheese

Directions

Heat oven to 375°.

Toss potatoes with margarine or butter, egg, onion, chives, parmesan cheese and salt.

Press about 1/3 cup potato mixture firmly in bottom and up sides of 8 greased muffin cups

Bake 20 minutes.

Remove from oven.

Carefully break 1 egg into each potato nest.

Sprinkle approx. 1 Tbs cheddar cheese on each egg

Place 1 Tbs crumbled bacon on each egg

Bake 15 to 18 minutes longer or until eggs are desired done-ness

If necessary, loosen edges of nests with knife.

Lift to serving plate with 2 forks.

Serves 8

Breakfast Soufflé

December 12th, 2012 by North Lodge

Enjoy this Breakfast Soufflé recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

Breakfast Soufflé

  • 2 sticks butter
  • 4 cups ricotta cheese (or cottage cheese)
  • 6 eggs
  • 6 TBS sugar
  • 1 cup bisquick
  • Cinnamon sugar (optional)

Preheat oven to 350 degrees

Melt butter and pour over ricotta cheese in a large bowl. Add eggs, sugar, then bisquick, mixing well after each addition. Pour mixture into an 8 X 13 rectangle pan (lightly sprayed with Pam). Sprinkle with cinnamon sugar and bake for 45 minutes. Cut into squares and top with berry sauce.

Hint: I have used both ricotta and cottage cheese and can’t tell the difference.

Serves 10 to 12

Berry Sauce

  • 1 cup frozen berries
  • 1 cup water
  • 1 cup sugar
  • 2 TBS corn starch

Combine sugar, water and corn starch in a sauce pan and bring to a slow boil. Add frozen berries, bring to a simmer and stir until the berries pop.

Banana Bread

December 12th, 2012 by North Lodge

Enjoy this Banana Bread recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter
  • 3 cups white sugar
  • 3 eggs
  • 6 very ripe bananas, mashed
  • 1 (16 ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 teaspoons baking soda
  • 4 1/2 cups all-purpose flour
  • 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Blueberry Strata

December 12th, 2012 by North Lodge

Enjoy this Blueberry Strata recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 15 Slices of bread cut into 1″ cubes
  • 1 lb Cream cheese cut into 1″ cubes
  • 1 cup blueberries
  • 12 eggs
  • ¼ cup maple syrup
  • 2 cups milk
  • 1 tbs vanilla

Spray 9×13 inch glass dish

Place ½ of the bread cubes in the bottom of the dish

Top with cream cheese and 1 cup blueberries. Arrange remaining bread cubes on top of blueberries.

In large bowl, whisk eggs, syrup, milk and vanilla. Pour over bread. Press so all is covered with egg.

Cover with foil, which has been sprayed with Pam and chill over night in the refrigerator. Could be baked right away but not as good.

Preheat oven to 350 degrees. Bake 30 minutes with foil on then uncover and bake for an additional 30 minutes or until puffed and lightly brown.

SERVES 12

SAUCE

  • 1 cup sugar
  • 2tbs cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1tbs butter

In small saucepan stir sugar, water and cornstarch over medium heat stirring until thickened. Stir in blueberries and simmer until berries burst (5 minutes).

Add butter and stir until melted. Spoon Strata onto plate and top with sauce.

Bread Pudding with Vanilla Sauce

December 12th, 2012 by North Lodge

Enjoy this Bread Pudding recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 1 loaf france bread
  • 1 quart milk
  • 3 eggs
  • 2 cups sugar
  • 2 TBS vanilla
  • 1 cup raisins
  • 1 TBS nutmeg
  • 3 TBS butter

Preheat oven to 350. Tear bread into a medium bowl. Pour milk over break and mix well; set aside to soak 5-10 minutes. Combine eggs, sugar, vanilla, raisins and nutmeg. Add to bread mixture, stirring until combined. Melt butter in a 1½ quart baking dish. Pour in bread mixture. Bake 45 minutes or until firm. Remove from oven and allow to cool. Divide into desired portions and top with warm vanilla sauce.

Vanilla Sauce

  • ½ cup butter
  • 1 cup sugar
  • 1 egg well beaten
  • ½ cup half and half
  • 1 Tbs Vanilla

Dissolve butter, half and half and sugar in double boiler. When very hot add egg and whish fast so sauce doesn’t curdle. Cool, stir in vanilla.

Baked Pear

December 12th, 2012 by North Lodge

Enjoy this Baked Pear recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • Four ripe Pears halved and pealed. ( I sit them on the window sill for 3 or 4 days)
  • ¼ tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 4 Tbs Butter
  • 4 Tbs Brown Sugar
  • Yogurt

Place pear halves in a baking pan and sprinkle with cinnamon and nutmeg. In a sauce pan melt butter and add brown sugar (stirring regularly). Spoon butter and sugar mixture over pears. Bake 350 degrees for 20-25 minutes. Top with a spoon full of yogurt and a sprig of mint.

Egg Cheese Puff

December 12th, 2012 by North Lodge

Enjoy this Egg Cheese Puff recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 10 Eggs
  • ½ cup all purpose flour
  • 1Tsp baking powder
  • ½ Tsp salt
  • 2 cups cottage cheese
  • 4 cups Shredded Cheddar Cheese
  • ½ cup melted butter
  • ½ cup chopped green onions

In large bowl, beat eggs until lemon colored. Add flour, baking powder, salt cheeses and cooled butter and green onions. Mix well. Pour into a 9×13 glass baking dish sprayed with Pam. Bake 45 minutes. Cut into squares and serve with salsa and sour cream. Serves 12

Roasted Red Pepper and Spinach Frittata

December 12th, 2012 by North Lodge

Enjoy this Roasted Red Pepper and Spinach Frittata recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 6 eggs
  • 1 TBS milk
  • ½ tsp each salt & pepper
  • Splash of Tabasco or hot pepper sauce
  • 1 cup cottage cheese
  • 1 ½ cups cheddar cheese
  • 1-8oz jar roasted red peppers
  • ½ pound sliced mushrooms
  • 1 medium onion, halved then thinly sliced
  • 1-10 oz package of frozen spinach thawed then squeezed dry

Preheat oven to 350

In medium bowl, whisk eggs, milk, salt, pepper, Tabasco and cottage cheese. Set asideIn a 10-12 inch skillet sauté onion, mushrooms (about 5-7 minutes). Add spinach and roasted red pepper. Pat mixture down smoothly in the skillet and top with cheddar cheese. Pour egg mixture over vegetable mixture and stir gently in pan. Continue heating until the bottom is set (about 3 minutes), lifting the edges and tilting the pan to allow the uncooked egg to flow to the bottom.

Cover skillet and transfer to the oven. Bake until set (12-15 minutes). Serves 6

Cranberry Apple Bake

December 12th, 2012 by North Lodge

Enjoy this Cranberry Apple Bake recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • Nonstick cooking spray
  • 3 cups chopped, unpeeled Granny Smith Apples
  • 2 cup fresh or frozen cranberries
  • 1 cup sugar
  • 1 Tbs flower
  • ½ cup all purpose flower
  • 1 ½ cup quick oats (not instant)
  • ½ cup brown sugar
  • ½ cup (1 stick) butter, softened
  • ½ cup chopped pecans

Toss apples, cranberries, sugar, 2 Tbs flower in a large bowl. Pour into 8×11 sprayed casserole dish. Stir together remaining flour, oats, brown sugar, softened butter and pecans. Spoon on top of apples and cranberries

Bake uncovered 350 degrees for 40-45 minutes until bubbly and lightly browned on top.

Morning Glory Muffins

December 12th, 2012 by North Lodge

Enjoy this muffin recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 4 C flour
  • 2 ½ C sugar
  • 4 tsp baking soda
  • 4 tsp cinnamon
  • Pinch of salt
  • 4 C grated carrot (1 lb.)
  • 1 C raisin
  • 1 C shredded coconut
  • 2 unpeeled apples, grated
  • 6 eggs
  • 4 tsp vanilla
  • 2 C vegetable oil

Mix together four, baking soda, sugar, cinnamon and salt. Stir in carrots, raisins, coconut and apples in separate bowl, beat eggs with oil and vanilla. Add to flour mixture and combine well. Spoon batter into sprayed muffin cups and bake 350 degrees for 35 minutes. Makes 24.

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