Recipe Of The Week – Recipe of the Week – Roger’s Apple and Pecan Pie Recipes

hershey pa bed and breakfast reciptes

If you’re hoping for favorite child status just do what our son Roger did and make these wonderful pies. He brought them to Thanksgiving dinner and both were outstanding. The pecan may be the best I’ve ever had. Of course, now he has a lifetime job.

Here are the recipes and his notes.

OK. I actually experimented with the apple pie recipe a bit last week. I will give you both versions.

Apple Pie 1

Filling:

  • 1/3 to 1/2 cup sugar
  • 1/4 cup flower
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp salt
  • 6 thinly sliced and pealed apples. (mine were 5 grannies and a fuji)
  • 2 tablespoons butter

In a large bowl mix the sugar, flour, cinnamon, nutmeg, and salt. Stir in apples until well mixed . Spoon mixture into crust. Cut butter into small pieces and place around top of mixture. Place second crust on top, overlap and seal edges of crust. Cut vent slits into top crust . Wrap edges of crust with 3 inch strips of aluminum foil.

Bake at 425 for 40-50 min. Remove foil for last 15 min.

Apple Pie 2

Filling:

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp salt
  • 6 thinly sliced and pealed apples ( 5 fuji and a grannie)
  • 2 tablespoons butter

The crust I used was Pillsbury – easy and apparently very tasty.

Pecan Pie

  • 1 cup sugar
  • 3 tablespoons brown sugar
  • 1/2 tsp salt
  • 1 cup corn syrup ( dark)
  • 3/4 tsp vanilla
  • 1/3 cup melted butter
  • 3 eggs beaten
  • 1 cup ( heaping ) Pecans. I took 1/2 the cup of pecans and smashed them
  • with a meat tenderizing hammer. The other choice would be 1/2 cup whole and
  • 1/2 cup chopped pecans.

Mix the sugar, brown sugar, salt, corn syrup, butter , eggs and vanilla in a bowl. Pour pecans into the bottom crust, pour mixture into crust . Cover with aluminum foil. Bake at 350 for 30 min. Remove foil and bake for an additional 20 minutes. As good as the apple pies at Thanksgiving were I think the second version was better. I included both because I know it will be a matter of personal preference.

I hope everyone makes and enjoys these.

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Recipe of the Week – Cherry Bars

cherry bars

Lucky Me — while clipping coupons I found one for Lucky Leaf Cherry Pie filling and also this nice little recipe. It tastes so good with a cup of tea or glass of milk. We had a group of a lovely women here for a needlework retreat over the weekend and almost everyone asked for the recipe.

Ingredients

• 2 cups graham cracker crumbs

• ¼ cup sugar

• ½ cup butter, melted

• 1 14-ounce can sweetened condensed milk

• 1 21-ounce can LUCKY LEAF® Regular or Premium Cherry Pie Filling

• 1 cup coconut

• 1 cup chopped pecans

Instructions

Preheat oven to 350ºF.

Combine graham cracker crumbs, sugar and butter in a small bowl. Press into a 13×9-inch baking pan.

Pour sweetened condensed milk over crust. Chill for 10 minutes.

Top with Lucky Leaf Cherry Pie Filling. Evenly sprinkle coconut and pecans over pie filling layer.

Bake uncovered at 350°F for 25 to 30 minutes or until lightly browned.

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Recipe of the Week — Fall Pear Galette

Pear Galette Recipe

We brought this delightfully easy dessert to a pot luck dinner this past weekend and everyone loved it. It looks lovely and tastes even better.

Ingredients

1 Pillsbury® refrigerated pie crust, softened as directed on box

1/2 cup shredded sharp Cheddar cheese (2 oz)

5 ripe Bartlett or Anjou pears, peeled, cut into 1-inch slices

1 tablespoon lemon juice

1/8 teaspoon ground nutmeg

1 egg

coarse sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1/3cup granulated sugar

Steps

Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper or wax paper; spray paper with cooking spray.

Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 11-inch round; place in pan. Sprinkle cheese over crust to within 1 inch of edge.

In large bowl, toss pears with lemon juice and nutmeg. Add brown sugar and flour; toss gently. Mound pear mixture on center of crust to within 2 inches of edge. Fold edge of crust over pears, pressing gently to seal (crust will not cover pears in center).

Brush crust with beaten egg then lightly dust with coarse sugar

Bake 30 minutes or until crust is lightly browned (filling may leak slightly during baking). Remove galette from pan and cool on cooling rack.

In 1-quart heavy saucepan, heat granulated sugar over medium heat about 4 minutes, stirring frequently, until sugar is dissolved. Cook and stir 1 minute or until golden. Remove from heat; drizzle caramelized sugar over pear galette.

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Recipe of the Week – Spiced Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge

Here’s a sweet seasonal treat that your family will love. I made it for the first time
yesterday and guests just gobbled it up. When I told Frank I was going to make pumpkin
fudge he was a little skeptical but now he’s lobbying for me to make again.

Ingredients

• 2 cups granulated sugar

• 1 cup packed light brown sugar

• 3/4 cup (1 1/2 sticks) butter or margarine

• 2/3 cup (5 fl.-oz. can) evaporated milk

• 1/2 cup pumpkin puree

• 2 teaspoons pumpkin pie spice

• 2 cups (12-oz. pkg.) white chocolate morsels

• 1 jar (7 oz.) marshmallow crème

• 1 cup chopped pecans

• 1 1/2 teaspoons vanilla extract

Directions

LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium,
heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234°
to 240º F (soft-ball stage). I used my old Pampered Chef thermometer stirring until it
reached 234° and it turned out beautifully.

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir
vigorously for 1 minute or until morsels are melted. (It took more than a minute for the
morsels to melt.) Immediately pour into prepared pan. Let stand on wire rack for 2 hours
or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil.

Cut into 1-inch pieces. Makes about 3 pounds.

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A Fall Gift for You

Hershey Lodging Fall discountsOur wonderful guests always tell us they wish they could stay longer. This Autumn we making  it just a little easier for you. Book any two night stay and add the third night at no charge. Enjoy the beauty of this season before the bustle of the holidays. There’s always something happening in central Pennsylvania and we are happy to help you  find wonderful new things to see and do…or you could simply find a great book and relax by  one of the fireplaces.

Can’t fit it into your schedule now ….not to worry, the offer is good for stays through the month of January.

To reserve your get away either call us at 877- 937-8996 or book on-line and use the promotional code: Fall

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Recipe of the Week – S’mores Bars

s'more bars recipe

Summer maybe drawing to a close but these wonderful bars will bring back great camp fire memories. Our whole family loves them.

Ingredients

2 sticks unsalted butter, melted, plus more, softened, for pan
18 plain graham crackers (about 2 packages) or  2 cups crumbs
1/4 cup sugar
1/2 teaspoon fine sea salt
3 cups milk chocolate chips
3 1/2 cups mini-marshmallows

Directions

Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack

Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. I use a double boiler.  Alternately, you can microwave the chocolate on low power, stirring after 2 minutes.

Preheat the broiler.

Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.

Watch Carefully!

Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.

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Recipe of the Week — Feta Broiled Tomatoes

The garden is over flowing! If you notice us turning slightly pink. It probably because of all the wonderful tomatoes we’ve been eating. This quick fix is a great side dish for breakfast or dinner. Everything you need is probably right in the kitchen. If you don’t have feta almost any good cheese will do. I often use a really sharp cheddar.

6 medium fleshy tomatoesfeta broiled tomatoes recipe

salt and pepper to taste

1/2 teaspoon Italian seasoning

2/3 cup crumbled feta cheese (or whatever you have in the refrigerator )

1/4 cup Italian dressing

Cut tomatoes in half, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing.

Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown

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Recipe of the Week — Radish Salad

Our garden is putting out a super abundance of radishes and beets.   We’ve found this unusual salad is a perfect way to enjoy them. We’ve been  taking it to summer pot lucks and  picnics and it’s been a big hit …very different and very good.

IngredientsRadish Salad recipe

1 cucumber, peeled

1 bundle of radishes, trimmed

3 beets, trimmed and peeled

red leaf lettuce- 1 bundle, washed and chopped

Steakhouse Vinaigrette

1/2 cup olive oil

4 Tbls white wine vinegar-

2 Tbls  lemon juice-, or juice squeezed from 1/2 of a lemon

1 Tbl. Montreal Steak Seasoning

Instructions

  1. Place chopped lettuce into salad bowl
  2. Slice cucumber into 1/2-inch slices
  3. Stack cucumber slices into piles of four at a time, then dice into matchsticks
  4. Slice the radishes and beets into matchstick shapes similar to cucumbers
  5. Top lettuce with cucumber, radishes and beets
  6. Drizzle with Steakhouse Vinaigrette  (see below)
  7. Toss
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Recipe of the week – Cap’n Crunch French Toast

kid breakfast recipesDo not be put off by the name. This is seriously wonderful French toast. I served so many second helpings this morning, I was afraid I would run out of bread.

Ingredients:

4 ½  cups Cap’n Crunch Cereal – I used the new Cinnamon Roll Flavor

¾ cup milk – I used half & half

3 Eggs

1 tbl.Sugar – I did not use

1 tsp vanilla

1/2 tsp cinnamon – I did not use because I used the Cinnamon Roll Cap’n Crunch

6 slices firm white bread – I used good quality Italian bread and cut it fairly thick.

2 tablespoons butter or margarine – of course, I used butter

Preparation:

Crush cereal in a resealable food storage bag using a rolling pin or mallet to make fine but not powdery crumbs.

Pour crumbs into a square baking dish.

Whisk together milk, eggs, sugar, vanilla and cinnamon in a shallow bowl. Use fork to dip both sides of bread into egg mixture; remove quickly allowing excess to drip off. Don’t allow bread to become soggy.

Dip bread in cereal mixture, coating both sides and pressing lightly to adhere. Set aside and repeat with remaining bread slices. Melt one tablespoon butter on non stick griddle over medium-low heat.   Cook 4 prepared slices of French toast 3-4 minutes per side until crisp and golden brown.

Repeat with remaining slices.

I served with both maple syrup and also a mixed berry sauce.

Tips: Watch carefully to prevent over browning. The original recipe says that you can keep cooked slices warm in a 275 oven while cooking the  second batch

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Recipe of the Week – Fresh Asparagus and Ham Quiche

Quiche recipesWe have had the most fun harvesting our little asparagus patch. It’s almost done now but it has been a wonderful couple of weeks… breakfast, lunch and dinner. This recipe has been a big hit with our Hershey, PA Inn guests and I have to say we always hope there’s a few pieces left for us.

3/4 pound fresh asparagus
1 (10 inch) unbaked pastry shell
2 cups shredded Swiss cheese (or your favorite cheese)
1/2 cup ham, chopped (or crisp bacon, or a little cooked sausage, or…)
4 eggs
1 1/2 cups light cream, or use part or all evaporated milk
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
2 tsp. dried onion (or saute a little chopped, fresh onion)
1/2 teaspoon salt
1/2 teaspoon pepper
dash of paprika for top of quiche

Directions:

Preheat oven to 375 degrees. Cut asparagus into 1 inch pieces, using only tender parts of stalks. Either by blanching, or steaming about 2 minutes in an asparagus pot or the microwave, cook asparagus until bright green and but still crisp. Drain asparagus well and pat dry. In a medium bowl, combine asparagus, cheese, and ham, then place in bottom of pastry shell. In another bowl, beat eggs, cream, mustard, nutmeg, onions, salt and pepper until smooth, then slowly pour into shell. Sprinkle top with paprika. Place on cookie sheet, and bake at for 50-60 minutes or until a knife inserted near the center comes out clean. If top begins to get brown, cover loosely with foil. After removing quiche from oven, let sit for at least 10 minutes before cutting. Makes 4-6 servings. Most people eat two pieces.

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