Thursday, December 3, 2009

Woodside Mansion Brunch Specialties

 Is the cost of Christmas giving you the entertaining Bah humbugs? Reconsider your timing. It's less expensive to entertain at midday than at dinner time.

Garth Woodside Mansion in Hannibal, MO, was home to childhood friends of Mark Twain, that fast-quipping, quintessential American whose birth 175 years ago and death 100 years ago we will celebrate in 2010.

Today it's a bed and breakfast praised for its fabulous food, filled with Twain memorabilia and voted by Bed & Breakfast Travelers 4th best in the U. S. and No 1 in Missouri two years in a row.

"With everyone watching budgets these days a great way to entertain on a less costly basis is to serve a Brunch," said frequent traveler Mary Jane Kolassa who has shared recipes made famous by this venerable Victorian Inn.

Chili Rellenos Quiche

10 eggs, beaten                                        
1/2 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
2 (4-ounce cans) chopped green chilies         
1 pint cottage cheese
4 cups grated Cheddar or Jack Cheese
1/2 cup (1 stick) butter, melted

Preheat the oven to 400 degrees.  Grease a 9 x 13-inch glass baking dish.
In a large mixing bowl, mix the ingredients together in the order they are listed here. Pour the mixture into the prepared pan. Bake for 15 minutes; reduce heat to 350 degrees and continue baking for 20 minutes or until a knife inserted in the center comes clean.  Yield: 10-12 servings.

Garth Mansion’s Famous Banana Coffee Cake with Chocolate Chip Streusel

1 1/4 cups semisweet chocolate chips               2/3 cup (packed) brown sugar
1/2 cup chopped pecans                                   1 TBS organic cinnamon

1 1/2 cups all purpose flour                              1/4 teaspoon salt
3/4 tsp EACH: baking soda and powder             3/4 cup sugar
1/2 cup unsalted butter, room temperature       1 large egg
1 1/3 cups very ripe bananas (about 3 large)      3 tablespoons buttermilk

Pre-heat oven to 350 degrees. Butter and flour 8x8x2-inch metal baking pan.
Stir chocolate chips, brown sugar, pecans and cinnamon in small bowl until well blended; this is your streusel, set aside.
Sift all purpose flour, baking soda, baking powder and salt into medium bowl.
Using electric mixer, beat sugar, butter and egg in large bowl until fluffy. Beat in bananas and the buttermilk. Add dry ingredients and blend well.
Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Garth Granola

Preheat oven to 225 degrees.

6 cups old fashioned rolled oatmeal              1 cup raw, chopped, pecans
3/4 cup raw, unsalted sunflower seeds          1/2 cup raw, sesame seeds
1/2 cup toasted wheat germ                          1/2 tsp salt

Mix together & set aside.

Mix next and add to dry:     
3/4 cup safflower oil                                      1 cup applesauce
1/2 cup honey (or real maple syrup)               1 tsp vanilla
1/2 cup dark brown sugar                              1/2 tsp lecithin

Mix all together and bake, stirring every 15 minutes, for two hours. During the last 15 minutes add 1/2 cup chopped dates and when all finished add 1 cup or more raisins.  Turn it when it is cooling.  Store in plastic bags or airtight container.  Optional: Add some cinnamon or maybe some coconut.

   Vanilla Cranberry Muffins or Coffee Cake

1/4 cup dry instant vanilla pudding mix                1  cup white sugar
3/4 cup water                                                        1/4 cup butter
1 cup fresh cranberries                                          1 egg, well beaten
1 tsp vanilla extract                                               1- 3/4 cups all purpose flour
2 teaspoons baking powder                                   1/2 tsp salt
1/8 tsp nutmeg

1 TBS butter or margarine, melted                          3 TBS white sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.
In medium saucepan, combine pudding mix, sugar and water. Cook over medium heat until boiling. Add butter and cranberries, stirring occasionally, until butter melts and cranberries pop. Remove from heat and cool to room temperature, stirring occasionally.  Stir in egg and vanilla. Combine flour, baking powder, salt and nutmeg. Add to cranberry mixture; stir to blend. Place in greased 8x4-inch pan or muffin tin, smoothing top.  Bake at 350 degrees for 50 minutes or until coffee cake/muffins test done.  Cool 15 minutes, remove from pan and cool completely.

Topping: Brush top of loaf/muffins with melted butter; sprinkle with sugar and cinnamon.

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