HomeWaller House Inn - Recipes
Apricot Scones
3 cups all purpose flour
1/3 cup sugar
2 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup unsalted butter
1 cup chopped dried apricots
1 cup buttermilk
1 eggwhite for wash
Sugar for sprinkling
Combine flour, sugar, baking powder, soda and salt in large bowl. Cut in butter until it is about the size of peas. Stir in apricots, then the buttermilk all at once. Fold buttermilk into dry mixture until it comes together into a ball. Dump out onto floured surface and knead once or twice to bind it all together. Press into 9" x 15" rectangle. Cut into 15 three inch squares. Cut each square diagonally, so you have 30 triangles. Place 2" apart on greased cookie sheets. Whisk a teaspoon of water with the egg white and brush over top of scones. Sprinkle with sugar. Bake at 450 for 12 minutes. Makes 30 scones.
Mushroom and Asparagus Frittata
4 ounces fresh mushrooms
1/2 pound fresh asparagus
1/2 small red onion
5 eggs
Kosher salt
Pepper
2 tablespoons butter
2 tablespoons olive oil
Clean mushrooms and asparagus. Coarsely chop onto 1" pieces. Slice onion into 1/4" slices. Preaheat broiler. Heat butter and olive oil in 14" saute pan. It should be hot enough that the onion sizzles when you drop it in the pan. Drop in asparagus, mushrooms and onions and cook 5 - 7 minutes, turning every two minutes. Sprinkle with kosher salt and grind some pepper over it all. Whisk eggs and pour over vegetables. Let cook a bit until the eggs begin to set. Using a large spatula, carefully lift eggs and rotate pan so uncooked eggs run underneath. Do this once or twice. When eggs looked done except the very top, put them under the broiler for about 45 seconds to finish them off. Serves 4.
English Muffin Bread
6 c. all purpose flour
2 pkg yeast
1 T sugar
2 t. salt
1/4 t. baking soda
2 c. milk
1 c. water
Cornmeal for pans
In a large bowl, stir together 3 cups four, yeast, salt, sugar and soda. Heat water and milk to 120 degrees. Using a wire whisk, beat milk mixture into flour mixture. Stir in remaining 3 cups of flour to make a stiff batter.
Grease two bread pans and sprinkle with cornmeal. Spoon batter into pans and sprinkle with a little cornmeal. Let rest 10 minutes, then bake at 400 degrees for 25 - 30 minutes. Remove from pans while hot and cool on wire racks.
Pumpkin Pecan Dessert
2 15 oz. cans pumpkin
1 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 18 oz. yellow cake mix
1 cup butter, melted
1 cup chopped pecans
4 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla
6 oz. cool whip
Spray a 9" x 13" pan with Pam. Line with parchment paper, and spray again. Set aside.
In large bowl, whisk together pumpkin, evaporated milk, sugar, eggs, vanilla and salt. Pour into prepared pan.
Carefully sprinkle dry cake mix over pumpkin mixture. Drizzle melted butter evenly over dry cake mix. Cover with chopped pecans.
Bake at 350 degrees for 1 hour or until toothpick inserted near center comes out clean. Cool completely. Invert onto large tray and remove parchment paper.
For frosting, mix together cream cheese, powdered sugar and vanilla. Fold in cool whip. Put in pastry bag with large star tip and pipe onto dessert, covering pumpkin completely. OR after it is cut and put on plates, spoon a large dollop of frosting on each piece. Garnish with freshly grated nutmeg, if desired. Serves 20 - 24.