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Breakfast Grilled Cheese

April 10, 2014 by braytonbb

This breakfast grilled cheese is probably one of my new favorite recipes. It has a wonderful mix of sweet and savory with just the right amount of heat. This recipe was featured on channel 5 roadtrip segment a couple of weeks ago and was favored well, so we wanted to share our recipe with you. I considered entering this in the bedandbreakfast.com contest a month ago, but I figured it was not sweet enough. I may have to reconsider this one for next year.

I use very specific ingredients in this sandwich for a few of the items. You can tweak anyway you like, but I have found that using these key ingredients makes a big difference.

Festival Foods bakery cinnamon bread-unsliced, Butcher Block Raspberry pepper or Raspberry Japlepeno jam,( there are two companies that make this jam that Butcher Block sells. I forget the name, but they are both incredible, Hennings Mango Fire Cheddar Cheese sold at Butcher Block as well. If you have never been in Butcher Block, you should really check it out. A lot of specialty items only found in Wisconsin and really nice owners too!

breakfast grilled cheeseBreakfast Grilled Cheese – Serves 1

Two slices cinnamon bread, 2 Large eggs, 2 TB  Raspberry Pepper Jam, 2 slices maple bacon (fried), and 2 slices mango chipotle cheddar cheese and butter.

Scramble eggs and pour into a frying pan. Cook without scrambling, but flip to keep the eggs together. Set aside.

Butter both slices of cinnamon bread on one side. Lay one slice, buttered side down, in frying pan. Spread one TB of raspberry pepper jam on bread. Layer with eggs, bacon, and cheese. Slather the other 1 TB of raspberry pepper jam on opposite side of buttered bread. Lay the jam side down on the egg, bacon and cheese with butter side up. Flip to cook other side until desired doneness. About one minutes. Cut in half and serve with fruit.

Chocolate Covered Cherry Cheesecake Bread Pudding

April 3, 2014 by braytonbb

Chocolate covered cherry cheesecake bread pudding. Wow, thats a mouth full! This is the recipe that I entered into the national bed and breakfast.com contest.  The criteria was make up your own, authentic “sweet” breakfast recipe. We made it to the top 16 but unfortunately, did not  make it past that, as competition was pretty stiff. I love bread pudding recipes because you can make them for a crowd or for just one. When making them for one in these cute little soufle bowls, they puff up so beautifully that I was hoping the picture alone would sway some voters. Though we did not make through, I wanted to share the recipe with you. I hope you enjoy.

Chocolate Covered Cherry Bread Pudding- serves 1chocolate covered cherry cheesecake bread pudding

4 TB. graham cracker crumbs,1/2 TB butter, 1 egg, 1/2 C milk, 1/2 tsp. vanilla, cinnamon and nutmeg, 1 Challah or Hawaiian bread, 3 oz. cream cheese, 1/4 Can cherry pie filling, 1/4 C sugar, and 1/4 C mini chocolate chips

Preheat oven to 325 degrees. Spray an 8oz. ramekin with non stick cooking spray.
Melt butter. Add graham cracker crumbs to melted butter and spoon into bottom of ramekin until it covers the bottom. Pat down.

Whisk together egg, milk, vanilla, cinnamon, nutmeg and 1/3 of the sugar until combined and sugar is dissolved.
Tear bread into pieces (larger rather than smaller) and add to egg mixture. If too soggy, add a little more bread. Mix well.
Put half of the bread mixture on top of the graham mixture.

Combine cream cheese with 1/3 of the sugar (still having 1/3 left) until combined.
Spread cream cheese mixture on top of bread mixture.

Sprinkle about 10 or more chocolate chips on top of cream cheese mixture, depending how chocolaty you like it, you can always add more.
Add cherry pie filling over the cream cheese and chocolate chips.

Place the remaining bread over the top and sprinkle with remaining sugar.
Bake 45-50 minutes. Sprinkle more chocolate chips on the top when done baking. Serve immediately.

Chocolate Chip Egg Bread

February 27, 2014 by braytonbb

Chocolate chip bread. The last of the chocolate recipes for February, but defiantly not the last that you will ever see, not even soon.  Two recipes for you two choose from this week. The first recipe is just an adaption from a past recipe. Remember the Crusty Bread recipe I shared with you last year? Its one that I use all the time for a lot of our wine and cheese socials. I am always playing around with different ingredients and this time I threw in some chocolate chips and a little extra sugar in it. Last week, I cubed up the bread and used a mascarpone cheese spread with it. Delicious! You can grab the recipe by clicking on the crusty bread link above. The next recipe is a bit different. I got it from my Taste of Home cookbook that I have had for years. Its a little sweeter and does not have the crunchy outer shell. I would say this is more of a dessert bread. It would be fun to hear which you prefer. I know my favorite.

Crusty Chocolate Chip bread.- Cut into cubes and serve with honey butter, cinnamon butter or mascarpone.

crusty chocolate chip bread

 

 

 

 

 

Chocolate Chip Egg Bread – 2 loaves

3 1/2 C flour, 1/4 C sugar, plus 1 TB divided, 3/4 tsp. salt, 1/2 TB yeast, 3/4 warm water, 3 TB oil, 2 eggs, and 4-5 oz. semi sweet chocolate chips.

Egg wash – 1 egg and 1 tsp. water

cc bread whole cc bread sliced

Whisk flour, sugar and salt in a stand mixer.  In another bowl whisk 1/2 TB sugar, yeast and water together. Set aside for 5 minutes until foamy. Whisk in oil and eggs. Add the wet ingredients to the dry ingredients. Beat first until blended. Then use your dough hook and knead until incorporated. Knead in chocolate chips by hand.

Divide dough in half and place in two separate greased bowls, turning dough to coat. Cover and allow to rise about 90 minutes until doubled in size.

After 90 minutes, roll each each a smooth round loaf. Place both loaves on a parchment lined baking sheet. Cover an let rise until doubled or proof in the oven until happy with the size.

Beat egg and water. Brush over loaves. Sprinkle remaining sugar over the top of each loaf. Bake at 375 degrees for 10 minutes. Cover with foil and bake and additional 15 minutes until golden. Cool before cutting.

Lemon Pound Cake

November 14, 2013 by braytonbb

I always think of lemon as a summer treat, but I needed a break from making pumpkin and apple recipes. I was cleaning the inn the other day and as usual I had the food network on. I really enjoy Ina Garten so I was half paying attention to what she was doing and doing what I was actually supposed to be doing. This lemon pound cake sounded so refreshing and looked so moist that I thought it would make a good side of bread for breakfast. So, soon after I was done cleaning I headed to the kitchen to try out Ina’s recipe. It was just as good and moist as her looked. She did add a glaze over the top but I was in such a hurry to try it, I forgot. It really doesn’t need it, but I will try to remember the next time.

Lemon PoundLemon Pound Cake – 1 loaf 

1 1/2 C flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 C sour cream ( I used Greek yogurt), 1 1/3 C sugar, divided, 3 eggs, 2 tsp. grated lemon zest or 2 tsp. lemon extract ( 1 used one of each), 1/2 tsp. vanilla, 1/2 C vegetable oil, 1/3 C freshly squeezed lemon juice.

 

Glaze - 1 C Powdered sugar and 2 TB lemon juice.

 

 

 

Lemon Pound2Preheat oven to 350 degrees. Grease a regular size loaf pan and line with parchment paper. Butter the paper as well for easy release. Mix together the flour, baking powder, and salt in a medium bowl.  In a large bowl, whisk together yogurt, 1 C sugar, eggs, lemon zest and/extract and vanilla. Slowly add the dry ingredients into the large bowl, whisking to combine. I did this in a few steps to make it easier to combine. Fold in the vegetable oil until fully mixed. Pour into the loaf pan and bake for about 50 minutes and until center is done. While the cake is baking, combine the remaining lemon juice and sugar in a small saucepan over medium heat and cook until the sugar is dissolved.  Set aside. When the cake is done, allow it to cool in the pan for about 10 minutes before removing it. Place on a baking rack over a sheet pan. With a wooden skewer or something you can use to poke holes in the cake, carefully pierce holes through the cake, not going through the bottom.  While the cake is still warm, pour the lemon sugar mixture over the cake getting it to seep through the holes you created. Cool completely.

Glaze is optional. In a small bowl, combine powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over cake after it has been cooled.

 

 

Pepperjack and Ham Hashbrown Casserole

April 6, 2012 by braytonbb

I apologize for this recipe ahead of time. The other day I was in hurry and threw this together, so I really don’t have exact measurements.  I thought that I would have it tweaked by today, but no such luck. I will try to break it down for you better in the next few weeks. I will send out an updated version when I can do that. Therefore, you can play with it on your own if you like or wait for my update. Either way,  I do know that it turned out great.

Okay, just played with this today and have some better measurements for you.

6 oz. shredded hashbrowns (thawed), 1/4 stick of butter (melted), 1/2 C pepperjack cheese, 1/2 C sharp cheddar cheese, 1/2 C ham (chopped), 2 eggs, 1/4 C milk and salt, pepper, horseradish and mustard to taste.

PEPPERJACK HASHBROWN CASSEROLE

 

 

Pepperjack and Ham Hashbrown Casserole – Serves 2

Preheat oven to 425 degrees.

Mix thawed out  hashbrowns with some melted butter. Stir together and press into a bottom of a loaf pan, casserole dish or whatever you have. I was only serving 1, so I used a small square casserole dish. Bake for approx 25 minutes until edges are brown. Let cool completely!

Mix together rest of ingredients and pour over cooled hashbrowns and bake at 350 degrees for 30-40 minutes

Creme Brule French Toast with Streusel Topping

February 17, 2012 by braytonbb

I have been working on a couple of new recipes this week that I was hoping to share with you, however neither one of them turned out. One was an overnight oatmeal recipe that went into the garbage and the other was a baked apple recipe that I am going to try again. You may see that one down the road. For this week though, it is creme brule french toast. It is a regular recipe around here that everyone really enjoys. Years ago, I found two recipes that I liked, but though they could be better, so I combined the two to make this one.

CREME BRULE FRENCH TOASTCreme Brule French Toast – Serves 4

1 stick of butter, 1 C brown sugar, 2 tsp. corn syrup, 1 loaf of cinnamon bread, 5 large eggs, 1 1/2 C half and half and 1 tsp. of vanilla

Streusel topping – 1/4 Brown sugar, 1/2 stick butter, 1/4 C old fashioned oatmeal, 1/2 tsp. cinnamon and 1/4 C chopped pecans(optional)

Heat 1 stick of butter, 1 C brown sugar and 2 tps. of corn syrup in a small saucepan until it starts to simmer and slightly bubble, stirring occasionally. Pour sugar mixture into an 8×8 casserole dish. Take 4 pieces of cinnamon bread and lay in the bottom of the 8×8 pan, making them fit. Do this 2 more times so you have 4 stacks of 3 high slices of bread.

Mix together the eggs, half and half and vanilla. Pour this over the bread mixture and refrigerate overnight.

Preheat the oven to 500 degrees. Bake for 15 minutes. While baking, mix together the streusel topping. After 15 minutes of baking sprinkle the topping over the bread and bake an additional 10 minutes longer.

Serve with strawberry jam on the side.

Baked Grapefruit

April 29, 2011 by braytonbb

This Baked Grapefruit recipe is a very easy recipe for a simple breakfast in the morning, lunch or side dish.  Many people tell me that they do not care for grapefruit, but they really enjoy this recipe.

Baked Grapefruit – Serves 2BAKED GRAPEFRUIT

Ruby Red grapefruit (very important) White is too sour

brown sugar (light or dark)

cherry (garnish)

 

Cut 1 ruby red grapefruit in half. Take out any seeds. Cut around grapefruit and section off.

Sprinkle with brown sugar (approx. 1 tb)

Broil for 1 min (watch carefully) or bake for 5-7 minutes until brown sugar caramelizes.

Top off with a cherry for decoration.

Serve in half of the grapefruit on a salad plate or bowl.

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