Saturday, May 16, 2015

STRAWBERRY LIME CREPES

STRAWBERRY LIME CREPES


This is a delicious crepe recipe that I serve to my guests at our Cascade Bed and Breakfast Inn.  It also makes a great dessert and brunch recipe. You can make the crepes and filling ahead of time, then fill and top with slices strawberries when ready to serve for a time saver. Enjoy!

CREPES
  • 2 large eggs
  • 2 cups milk
  • 2 Tbsp. lime juice
  • 2 Tbsp. melted butter
  • 1 1/2 cups all purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. grated lime peel
  • additional melted butter, for cooking crepes
Pour all ingredients except additional butter into a blender and blend until smooth. Refrigerate at least an hour, or overnight.

When ready to make crepes, heat a crepe pan or non-stick heavy pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minute, until the bottom is lightly browned and the batter is set. Using an offset spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.

Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.

FILLING
  • 2/3 cup heavy whipping cream
  • 1 8-oz pkg cream cheese, softened
  • 1/2 cup sugar
  • 1 Tbsp. grated lime peel
  • 1 Tbsp. lime juice
Beat whipping cream with electric mixer on high speed until stiff; set aside.

Beat cream cheese, sugar, lime peel and lime juice on high speed until fluffy. Refrigerate until ready to fill crepes.

TOPPING
4 cups sliced strawberries
1/2 cup sugar

Toss strawberries in sugar at least an hour prior to serving to allow them to macerate and form a syrup.

ASSEMBLY
Spread a heaping tablespoon of filling in a straight line in middle of crepe and roll up. Continue until you have filled all the crepes.

Pour strawberries on top of crepes. If you have any leftover filling dollop it on top. Garnish with lime slices.

Makes 10-12 crepes

Thursday, May 14, 2015

CREPES, CREPE RECIPE

CREPES
Crepes
 
I make crepes for lots of different recipes. I just love the lightness of these little pancakes, and they're so versatile. They can be made as a sweet or savory dish. I have made them for breakfast, brunches, lunch, dinner, and dessert. I will share a number of crepe recipes throughout my blog in the near and distant future, so wanted to get the #1 ingredient shared here first.

Don't be afraid of crepes, they are not that hard to make, they are just a bit time consuming, but totally worth the extra effort.

You can make your crepes ahead of time and wrap them in plastic wrap and store in a zip top bag. They will keep up to a week in the refrigerator and up to 2 months in the freezer. Allow to thaw to room temperature before trying to separate them.

Here's my basic crepe recipe, enjoy!

CREPES
  • 3 large egg
  • 1 1/4 cups milk
  • 3/4 cup all purpose flour, sifted
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • melted butter
In a large mixer or blender, combine all ingredients except butter and mix until smooth and free of lumps. Refrigerate for at least an hour, or overnight.

When ready to make your crepes, heat a crepe pan or non-stick pan on medium heat. Brush the pan surface with the melted butter, and pour a 1/4-cup ladle of batter into the middle of the pan, quickly swirling it around the pan so it covers the bottom of the pan. Cook for about 1 minutes, until the bottom is lightly browned and the batter is set.

Using an offset spatula, or a spatula, flip the crepe and cook on the other side until lightly browned about 10-20 more seconds.

Remove to a plate while you repeat with the remaining batter. You can put a piece of waxed paper in between each crepe to keep them from sticking together.






Monday, May 4, 2015

RASPBERRY LEMON PUNCH

RASPBERRY LEMON PUNCH
Raspberry Lemon Punch
 I love serving punch at practically all events I host. This refreshing punch is perfect for a summer party, bridal shower, mother's day party, or wedding shower. It's not only pretty but quite tasty. Enjoy!

RASPBERRY LEMON PUNCH

Prepare ice ring a day ahead of time. 
  • 2 cans (12 ounces each) pink lemonade concentrate, thawed and divided
  • 6 cups water, divided
  • 1 lemon, thinly sliced
  • 6 whole fresh or frozen raspberries
  • 1 half-gallon raspberry sherbet
  • 4 cans (12 ounces each) lemon-lime soda, chilled
FOR ICE RING:
Combine 1 can pink lemonade concentrate and 3 cups water in a half-gallon container. Pour 3 1/2 cups lemonade in an 8-cup ring mold; reserve remaining lemonade. Freeze ice ring 4 hours.

Place lemon slices about 1 inch apart over frozen lemonade. Place raspberries between slices. Pour remaining 1 cup lemonade over fruit. Cover and freeze until firm.
FOR PUNCH:
To serve, combine remaining can lemonade concentrate and remaining 3 cups water in a half-gallon container. Pour lemonade into a punch bowl; add spoonfuls of sherbet. Dip ice mold into warm water 15 seconds. Place ice ring in punch bowl. Add lemon-lime soda; stir until blended. Serve immediately.
Yield: about 5 1/4 quarts punch.
 

All content in this blog © Rocky Mountain Lodge & Cabins

Monday, April 27, 2015

SOURDOUGH BANANA BREAD

Who doesn't love banana bread? I seem to make banana bread frequently as a great way to use up those bananas that are on their way out. And, if you don't have time to make banana bread but your bananas are too ripe to eat, throw them in the freezer and just pull them out when you're ready to make that banana bread. You can also put them in the fridge if you know you'll be making the banana bread in a few days but don't have time "right now". The skins will turn black and any bruises on the bananas will intensify, but they're still perfect for banana bread.

I have two favorite banana bread recipes, one is a regular banana bread, which is shared in my cookbook Rocky Mountain Lodge & Cabins' Favorite Recipes (you can buy the cookbook by clicking on the link), and the other is this sourdough banana bread recipe. It's a toss up which one is better, they're both great breads. But the sourdough in the recipe adds a slight tang to the recipe that really makes it extra special. Here's the recipe, enjoy!

SOURDOUGH BANANA BREAD

  •   1/3 cup shortening (I use butter flavored Crisco)
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup mashed overripe bananas
  • 1 cup sweet sourdough starter
  • 3/4 cup chopped walnuts (optional)
Preheat oven to 375 degrees F. Grease and flour a 9x5" loaf pan, set aside.

Cream together shortening and sugar; add egg and mix until blended.

Stir in bananas and sourdough starter; add vanilla.

Sift flour with salt, baking powder, and baking soda.

Add flour mixture and walnuts to the wet ingredients, stirring just until blended.

Pour into prepared loaf pan and put in preheated oven. Turn oven down to 350 degrees F and bake for 1 hour, or until a toothpick comes out clean. Remove from oven when done and allow to sit 10 minutes in pan, remove from pan and cool on wire rack before slicing.

Makes 1 loaf




Friday, April 17, 2015

CRUSTY SOURDOUGH BREAD, SOURDOUGH BREAD RECIPE

CRUSTY SOURDOUGH BREAD
Sourdough Bread

I have to admit, I LOVE bread! It's a downfall and I can't help myself, and I love a good crusty sourdough bread. I have been making homemade breads for years and have been making dozens of different types of breads, cakes, pancakes and more out of my sourdough starter for several years. Here's my Sourdough Bread Recipe, enjoy!
  •  3 cups all-purpose flour
  • 1/2 cup traditional sourdough starter 
  • 1 - 1 1/4 cups warm water (approximately)
  • 1 Tablespoon butter, melted
  • 1 1/2 teaspoons salt
This process takes awhile, not so much of YOUR time, but resting time.

Step 1, making the dough: 
In the morning or the night before:
If you are using a stand mixer, combine the flour, starter, butter, and 1 cups of water in the bowl. Knead the dough using the kneading attachment on the lowest speed and knead for about 3-4 minutes. The dough will look very dry. If the dough is so dry that it won't even form a small ball, then add another 1/4 cup of water and knead another minute or so. Now turn the mixer off for 5 minutes. This will allow the water to fully absorb into the flour.
After 5 minutes, turn the mixer back on and add the salt. Knead a few more minutes. The dough should be in a form of a lumpy ball. The dough should just barely stick to your fingers but be mostly dry. If it is too wet, add a tablespoon or two of flour and knead for another minute or two.

After kneading, spray or wipe the inside of a bowl with cooking spray or vegetable oil. Place the dough into the bowl, then flip it over and roll it around to coat the dough ball with the oil. Place a piece of plastic wrap over the dough. This prevents the dough from drying out during rise. Cover the bowl with a kitchen towel and set in a warm place. I typically put it on my stove top (burners off, of course) and if you have a microwave above your stove top turn the microwave light under the microwave to provide a little warmth. Let is rest for about 4-5 hours or so.

Step 2, forming the loaf:

The dough should be expanded, filling most of the bowl, 2-3 times it's original size, and somewhat wetter then it was first made. Remove the plastic wrap and punch the dough down with a single punch. Turn the dough onto a floured board and sprinkle the top of the dough as well.
Knead the dough gently, using your knuckles or the palm of your hand. The idea is to remove all of the larger air bubbles, while keeping some of the smaller air bubbles intact. Avoid using a rolling pin or flattening the dough. The whole process shouldn't take more that a few minutes. Flip the flat dough over and do the same to the back side. If it is sticking to the surface add a little more flour.

Now form the dough into a ball. To do this, lift the dough from its sides and fold it underneath to form a ball. Stretch the dough slightly across the front, while tucking it underneath. Pinch the underside of the dough ball to seal the seams.

If you have a bread baker, place the dough in the bottom and cover with the lid and place in a warm place again. If you don't have a bread baker, you can put it on a cookie sheet, and cover with a towel. Allow to rise about 3-4 more hours, until it has about doubled in size.

Step 3, baking the bread:

After the loaf has risen, using a razor blade or sharp knife, carefully (you do not want to deflate your bread) make 3 or 4 slashes about 1/4 inches deep across the top of the loaf about an inch apart. Make the same 3 or 4 slashes at right angles, forming several squares on the top of the loaf. If the loaf has dried out slightly on top, the knife may drag against the dough causing it to tear. If this happens, spray the knife with some cooking oil. To increase the steam during baking (steam will help provide the crustiness of the bread), you can spray the inside of the cover a few times with water. Place the cover over the dish and place in the center of the oven. 

Tip: If you do not have a baker, you can spray the top of the bread with water and put a pan of water on the rack below the bread in the oven to help provide steam for crustiness.

Preheat the oven to 450 degrees F. Put the bread in the oven and turn temperature down to 425 degrees F (ovens drop in temperature 25 degrees every time you open the oven door for just a couple of seconds); bake fore 30 minutes. Now remove the lid, reduce the heat to 375 degrees F and bake an additional 5-10 minutes until the loaf turns a dark, golden brown.

Move the loaf to a cooling rack and let it cool at least 30 minutes. ENJOY!

Makes 1 loaf