January 25, 2015
You are going to love this moist Almond Orange Coffee Cake with creamy marzipan filling in the center. The flavor is heavenly and the orange zest glaze takes it over the top! Use this basic coffee cake recipe for all kinds of flavor combinations. The cake freezes well. The photos below will clearly explain how to prepare and apply the almond paste to create a perfect center filling.
1 cup butter 1 tsp vanilla
2 cups sugar 2 cups all-purpose flour
2 eggs 1 ½ tsp baking powder
1 cup sour cream ¼ tsp baking soda
8 oz almond paste (marzipan)
1 Tbsp orange zest
Ingredients for Glaze:
1 Tsp orange zest
¼ orange juice
1 cup confectioners sugar
Method for cake: Pre-heat oven at 325 degrees
- Cream together the butter and sugar.
- Add eggs, vanilla, and sour cream to the butter and sugar mixture.
- Add flour, baking powder, and baking soda and continue to mix.
- Grease and flour coat a Bundt cake pan.
- Spread half of the batter into Bundt cake pan.
- On clean surface, roll almond paste until you have created a long tubular strip. (long enough to go around center of pan). SEE PHOTO BELOW
- Then, roll the almond paste in orange zest until fully coated.
- Placed the orange coated almond paste strip on top of the batter in the pan. This creates a flavorful center in your cake. SEE PHOTO BELOW
- Cover and spread the rest of the batter over your almond paste filling.
- Bake at 325ºF until a toothpick inserted into the middle comes out clean.
Method for glaze:
- Mix together confectioner sugar, orange juice, and orange zest. Glaze cake.
January 24, 2015
This Rabbit Hill Inn White Chocolate Raspberry muffin recipe is a big hit on our breakfast table. You’ll be making double batches, just to keep up with demand. Pastry Chef Phyllis encourages you to be playful with this recipe. Try different jam flavors or add your favorite nuts before the streusel is applied. This muffin recipe will always deliver delicious results. Visit us on FaceBook for more chef tips and recipes links.
Ingredients for muffins:
2 cups sugar 1-cup oil
4 eggs 2 cups sour cream
Raspberry Jam 4 cups all-purpose flour
2 tsp baking soda ½ tsp baking powder
1 cup white chocolate chips
Ingredients for streusel topping:
1 cup flour 1 cup sugar ½ cup melted butter
- Blend these ingredients together and set aside.
- Mix together sugar, eggs, and oil. Pour in sour cream and continue to mix.
- Add flour, baking soda, and baking powder and mix only until these ingredients are incorporated.
- Add white chocolate chips to the batter
- Scoop into greased muffin tins, filling 3/4 full
- Make a small hollow in the top of the muffin batter with a spoon. Fill with raspberry jam (about a tsp full)
- Sprinkle with streusel topping and bake at 400°F for about 15-20 minutes.
This easy recipe for Warm Brown Sugar Apple Cake is a terrific fall dessert. Serve it with ice cream or a drizzle of caramel. Give it your own spin by adding other nuts, raisins, or whatever you desire. This apple cake also makes a great snack cake. It will freeze well – so make a few at once. It’s a good way to use up those extra apples.
2 cups apples, peeled and sliced ½ cup brown sugar
1 ¼ tsp cinnamon 1-cup sugar
1 cup all purpose flour ½ tsp baking powder
1 egg 4 oz unsalted butter, melted
½ cup chopped walnuts (optional)
- Mix sliced apples, brown sugar, and 1 tsp of cinnamon until apple slices are well covered. Pour into an 8” round baking dish.
- In a separate bowl, mix together the remaining ingredients. When well incorporated, spread evenly over the apples.
- Bake at 325° to 350°F for approximately 1 hour or until a knife comes out clean when inserted in the center of the cake.
- Serve warm with vanilla ice cream and caramel.
This heavenly Vermont cheddar cheese soup recipe will become one of your favorites. It is FULL of flavor! Go ahead and add stuff too, like cooked bacon or pancetta pieces, or smoked chicken. Of course… we make ours with Vermont’s Cabot Cheddar Cheese.
This recipe yields 10 servings.
- 1 cup diced onion
- ¾ cup diced celery
- ½ cup diced carrots
- 2 tsp. minced garlic
- 1 lb. grated cheddar cheese
- 1 tsp. Worcestershire sauce
- 6 Tbls. unsalted butter
- 4 Tbls. Flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tsp. dry mustard
- 1 cup chopped sundried tomatoes
- salt & pepper to taste
Melt butter in a soup pot. When hot, add onions, celery, carrots, and garlic. Sauté for 5 minutes over medium heat. Sprinkle flour on top and stir constantly for another 5 minutes.
Add chicken stock, one cup at a time. Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes.
Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible.
Place soup on a very low heat and add cheese, mustard, cream, sundried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to a boil.
Cheesecake as a side dish to the main entree? Yet bet! This savory cheesecake is an incredible side to beef, poultry, lamb, pork… whatever you like! A terrific additional to a holiday meal. Give it a try and enjoy the taste of Rabbit Hill Inn at home.
Recipe Yields 1 – 10″ X 2 ½” spring loaded pan
- 1/3 tsp nutmeg
- 1/3 tsp ground clove
- 2/3 tsp white pepper
- 1/3 tsp allspice
- 1 ½ tsp salt
- 1 ½ lbs cream cheese
- 2 egg yolks
- 2 diced pears
- 4 whole eggs
- 2/3 cup heavy cream
- 1 ½ cups graham cracker crumbs
- 2 ½ oz melted butter
- 2 lbs peeled, cooked, and pureed sweet potatoes
After having cooked and pureed the sweet potatoes in PART 4, add and incorporate the spices in PART I. Set aside.
With your electric mixer, set to medium high, beat cream cheese in PART 2 until soft. In a separate bowl, combine eggs, yolks, and cream and mix until incorporated. Add this to the cream cheese until well blended. Fold in the sweet potato mix. Stir in the diced pears.
Combine graham cracker crumbs and melted butter from PART 3 and mix until ingredients adhere. Coat spring pan with a vegetable shortening spray. Spread graham cracker mixture evenly on the bottom of the pan. Add the cream cheese-sweet potato mix. Cover the pan with aluminum foil and place in a water bath. Cook in a 325° F oven for about 1½ hours or until a knife inserted through the center of the cake comes out clean.
This fantastic savory scone recipe often appears on our breakfast buffet. By popular request, Pastry Chef Phyllis is sharing the recipe. This versatile scone recipe is a real keeper! You can enhance it with a variety of flavorings (sweet or savory) and modify options (such as nuts, seeds, cheese, other dried fruits, etc).
This easy scone recipe yields 8 scones. Have parchment paper on hand.
2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup finely chopped sundried tomato
¼ cup chopped chives or scallions
¼ cup cold butter, cut in cubes
½ cup buttermilk
Method: Pre-heat oven to 375 degrees. Have parchment paper on hand.
- Sift flour, baking powder, baking soda, and salt into a bowl. Toss in chives & tomato
- Add butter cubes into flour mixture & work lightly info flour
- In a small bowl, mix buttermilk & egg together. Add to flour mixture and knead until combined
- Flour your hands and pat the dough into a 7-8” circle on a parchment lined baking pan.
- Brush scones with some egg wash.
- Bake 15-17 minutes at 375 degrees until golden color & toothpick comes out clean.
- Cool on rack. Re-cut wedges. Serve warm. Or freeze.
Everyone loves soup. But if you are looking for something different, try this easy delicious gluten free Roasted Peanut Soup recipe. It’s mildly spicy, but you can adjust that to your preference. You may also choose to add chopped sweet potato and/or shredded carrot to this recipe.
This recipe yields 6 servings. Food processor required.
3 Tbls unsalted butter 2 stalks diced celery
1 tsp ground cumin 1 large onion, diced
¼ tsp curry powder 1 cup peanut butter (natural preferred)
1/8 tsp ground coriander 5 cups chicken stock
1/8 tsp cayenne pepper 1 cup heavy cream (room temp)
1/8 tsp fresh ground black pepper ground peanuts for garnish
1 Tbls ground garlic salt to taste
- In a large saucepan, melt butter over a medium heat. Add garlic, onions, and celery and cook for 5 minutes. Add cumin, curry, coriander, and black pepper and stir.
- Now add in the peanut butter and mix to incorporate.
- Slowly add in chicken stock, whisking constantly and chicken stock drizzles in. Bring to a boil; then simmer for 30 minutes.
- Puree the soup in a food processor; then return to a clean saucepan. Add heavy cream, season with salt to taste, and garnished with chopped peanuts.
This isn’t a typical boring spice cookie. This delicious espresso coffee bean cookie is a taste experience. First, a nice spice cookie blended with a great espresso flavor. Then, the surprise subtle flavors of cayenne pepper and dark chocolate. Be prepared, everyone will be asking you for this recipe. These Spicy Espresso Coffee Bean Cookies disappear fast. Luckily they freeze well – so make double batches.
1 1/2 cups butter, softened
3/4 cups confectioners sugar
1/2 tsp salt
2 Tbsp espresso powder
2 Tbsp hot water
1 Tbsp vanilla
3 cups flour
3/4 tsp cayenne pepper
1 1/2 tsp cinnamon
1/2 tsp ground ginger
6 oz dark chocolate
1 Tbsp butter
- In a large bowl, cream together the softened butter, confectioners sugar, and salt
- In a separate small bowl, mix together espresso powder, vanilla, and hot water. Dissolve. Then add to creamed mixture
- In a separate bowl, sift together the flour, cayenne pepper, cinnamon, and ginger. Add to above mixture
- Form dough into flat rectangle. Chill 2-3 hours
Step Four: Dipping Chocolate
- Melt together dark chocolate and butter. Set aside, keeping warm. Will be used to dip cookies in later
Step Five: Making the cookies Pre-heat oven to 350 Degrees
- Cut chilled dough into one inch squares
- Press a skewer through the center to indent (to resemble a coffee bean)
- Place on tray & chill till firm
- Bake at 350 for 8-12 minutes.
- When cool, dip tops in chocolate. Chill to set chocolate coating.
You are going to love this delicious, healthy, and gluten free summer salad! This simple recipe is perfect for a dinner for two, leaving ample leftovers for the next day. Also, it’s very easy to prepare a larger amount for a backyard summer party. It makes a great side dish too.
Soba Noodle Salad Recipe Yield: 4 servings
Ingredients and method to serve 4:
- 3 oz soba noodles, blanched and cooled. Set aside in large bowl.
- ½ cup cucumbers, seeded, peeled, diced small
- ½ cup shiitake mushrooms, sliced, tossed in 1 tsp peanut oil and grilled
- 2 Tbls scallions, grilled and diced
- ½ cup Asian pears, diced small
- 2 tsp toasted sesame seeds
Add these ingredients to the soba noodles.
For the dressing:
- 1 ½ Tbls soy sauce
- 1 tsp minced fresh ginger
- 1 tsp minced fresh garlic
- ½ tsp sesame seed oil
- 1 tsp rice wine vinegar
- ¼ tsp chili oil
Combine these ingredients and mix well. Pour over salad mixture and toss well.
Delicious soups don’t have to be difficult. This recipe is a perfect example of that. Make note that this recipe calls for the cooking of fresh pumpkin (or squash). For ease, you certainly can use canned pumpkin (or squash).
Yields four servings.
Ingredients: Food processor or blender is needed
3 cups Pumpkin or Butternut Squash, peeled & chopped coarsely (canned will work)
3 TBSP olive oil
2 shallots finely minced
1/3 cup sherry
¼ tsp cinnamon
1 tsp nutmeg
1 qt. heavy cream
Salt & pepper to taste
2 Tbls chopped toasted hazelnuts
- Coat pumpkin/squash with 2 Tbls of olive oil, place in a roasting pan, and bake at 400°F until tender and golden (about 20-30 minutes).
- In a 3 qt. stockpot, add 1 Tbls olive oil and shallots. Cook on medium heat until translucent.
- Add sherry and reduce by half, adding cinnamon, nutmeg, and heavy cream.
- Turn heat up to medium high bringing cream mixture to a boil. Reduce to simmer; and reduce liquid by about one-third.
- Place pumpkin in blender or food processor. Add 2/3 cup of cream mixture. Blend until smooth.
- Return puree into remaining cream mixture. Whisk together.
- Reduce over medium heat stirring often to desired consistency.
- Ladle 6 to 8 ounces into bowls and garnish with toasted hazelnuts