Category Archives: Recipes

 Cookies – a favorite of almost everyone for a delicious snack.  It’s counterpart is biscotti in Italian or mandel bread in Jewish families.  Whatever you want to call it, however, you are going to love this recipe passed down to me by my best and longest friend, Marsha.

3 c. flour, sifted
2 tsp. baking powder
3/4 tsp. salt
1/2 c. quick or regular oatmeal
1 c. butter, room temperature
1 1/4 c. sugar
2 tsp. vanilla
1 T. fresh lemon juice
3 eggs, room temperature
1 c. finely chopped walnuts
1 T. cinnamon

Preheat oven to 350 and line 2 cookie sheets with parchment paper.
Sift together the flour, baking powder & salt and stir in the oatmeal.  Set aside
Cream the butter, 1 c. of sugar, vanilla and lemon juice together until light & fluffy.
Add the eggs, one at a time, mixing until incorporated.
Mix in the dry ingredients until the dough is smooth.  Add the nuts.
Divide dough into quarters.  Using floured hands, lay one quarter lengthwise on a prepared cookie sheet, molding it into a cylindrical strip 8 1/2 inches in length by 2 inches in diameter.  Place a couple of inches from the edge of the pan.  Form a second strip on that same cookies sheet.  Then place 2 more strips on the other sheet.
Mix the remaining 1/4 c. sugar with cinnamon and sprinkle generously over each strip.
Bake about 20 – 25 minutes until firm to the touch and lightly golden
Remove from oven, but leave the oven on.  Cut each strip into 3/4 inch thick slices and arrange all the slices on the sheet about 1/2 inch apart. Bake until crisp and golden about 15 minutes.

I’ll look forward to seeing you soon, 
Linda
Whispering Pines Bed and Breakfast ——————————-

 I always bake everything from scratch at Whispering Pines Bed & Breakfast, never using box mixes.  But once in awhile when I have run out of time, I bake this very tasty and easy cake.  I would like to share the recipe with you because everyone is tight on time and if you have the ingredients in the house you can prepare this in about 10 minutes, plus bake time.

PINEAPPLE – LEMON BUNDT CAKE

1 package pineapple cake mix (not the pudding)
1 package (3.4 oz) instant lemon pudding
1 c. sour cream
4 eggs, slightly beaten
1/2 c. butter, melted
1 tsp. lemon juice
 Mix all the ingredients together.

Topping:
1 c. chopped walnuts
1/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
Combine all the ingredients

Preheat oven to 350 degrees and grease a bundt pan
Spread half of batter, then half of the topping.  Top with the rest of the batter, then topping.
Bake at 350 for 45 minutes
Cool on rack for 10 minutes before removing.

Would love to hear your results.

I’ll look forward to seeing you soon,
Linda
Whispering Pines Bed and Breakfast ——————————-

This delicious recipe came from a friend of Bill’s who served it to him at his class reunion.  Thank you Bea for sharing it with us.

Crust:
1 1/2 c. flour
3 T. sugar
3/4 c. butter, softened

Mix above ingredients untill crumbly, then pat into a 9 x 13 in. pan
Bake for 20 minutes at 350.
Meanwhile prepare the filling:
3 T. flour
1 3/4c. sugar
4 egg yolks
3 1/2 c. chopped rhubarb
1/2 c. whip cream
Combine the flour and sugar.  Stir in the egg yolks and rhubarb.  Fold in the whip cream.  Pour into crust.
Bake about 20 minutes or more till a golden color
Topping:
4 egg whites
1/4 tsp. cream of tartar
6 T. sugar
Whip together and spread on top.  Bake for another 20 minutes until meringue is golden brown.

Enjoy!

I’ll look forward to seeing you soon,
Linda
Whispering Pines Bed and Breakfast ——————————-

I finally found a recipe for granola that is not too sweet and has the perfect amount of ingredients.  It is so easy to prepare that after the first time, you’ll never want to purchase granola from your grocery again.

Keep in mind you can add any ingredients you like and make substitutions.  Let your taste buds create the granola best suited for you and your family.  I use all organic ingredients which makes it even healthier.

4 c. old fashioned rolled oast
1 c. sliced almonds
1/2 c. shredded coconut
1/4 c. pumpkin seeds (unsalted)
1/4 c. sunflower seeds (unsalted)

1/2 c. pure maple syrup (make sure it’s pure)
2 T. canola oil
1/2 tsp. kosher salt or sea salt
1 c. dried fruit (cranberries, raisins, apricots, cherries or currants)

Combine the first 5 ingredients on a rimmed baking sheet and toss to combine.
Combine the syrup, oil and salt and toss together with the dry ingredients, making sure you combine it thoroughly.
Bake at 350 degrees for about 20 minutes, tossing once until golden and crisp.
Add the dried fruit and toss to combine.
Let cool

Granola will keep in an airtight container for up to 3 weeks, if it lasts that long.

Granola makes the perfect snack or sprinkle it over yogurt and fruit for a nice crunchy texture.

I’ll look forward to seeing you soon,
Linda
Whispering Pines Bed and Breakfast ——————————-

On our Whispering Pines Bed and Breakfast website there is a mouth-watering image of a cake with fresh fruit and a drizzle of whipped cream.  Since I get a lot of comments on this photo, I thought I would share the recipe with everyone.  This cake is moist, rich and bright.

Orange Poppy Seed Cake with Fruit Salad
Preheat oven to 325.  Grease and flour a 10-inch tube pan.

Sift together and set aside:
 3 c. flour
 1 1/2 tsp. baking powder
 1/2 tsp. baking soda
 1/2 tsp. kosher salt
Cream together:
 3/4 c. butter, softened
 2 c. sugar
 About 2 T. zest from 2 oranges
Add:
 1/3 c. poppy seeds
 5 eggs (room temp), one at a time
Combine:
 1/2 c. buttermilk
 1/2 c. fresh orange juice
 1 tsp. vanilla

Add flour mixture and buttermilk mixture to butter mixture alternately, beginning and ending with flour mixture.
Pour batter into prepared pan and bake for 55 minutes.  Let cool on wire rack 20 minutes; remove from pan and let cool completely.

Glaze
Combine in saucepan and simmer until syrupy:
 1/4 c. sugar
 1/4 c. orange juice

Brush glaze over cake.

Serve with fresh fruit – a combination of berries or a variety of citrus. 
Add a little sugar and a splash of orange liqueur.
Chill until ready to serve.

When serving don’t forget to add a dollop of freshly whipped cream or vanilla yogurt.

Would love to hear your results.

I’ll look forward to seeing you soon,
Linda
Whispering Pines Bed and Breakfast ——————————-

Over years of preparing breakfast for our guests, I have baked a lot of breakfast cakes.  A couple of weeks ago on an upcoming cold weekend, I made a Lemon Bundt Cake and served it with Roasted Pineapple.  It was a hit and the presentation was awesome.  The cake can be baked in advance and kept in the freezer until you are ready to serve it.  Please use a fresh pinapple, not from a can, this really makes a difference in the taste.  When you reserve a guest room at Whispering Pines Bed and Breakfast, please request this delicious starter.

Cake
350 oven
Grated zest from 2 lemons
3 T. lemon juice
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
3/4 c. buttermilk, room temp
3 large eggs plus 1 large yolk, room temp, whisk together
2 1/4 sticks butter, room temp
2 c. sugar

Combine zest and lemon juice and set aside.
Whisk together flour, baking powder, soda and salt, set aside
Combine vanilla, buttermilk and lemon mixture
In standing mixer, cream together butter and sugar until light and fluffy.  Add 1/2 egg mixture, combine, then add the rest.  Reduce to low speed; add about 1/3 flour mixture, followed by half of buttermilk mixture, repeat until complete.  Fold batter a couple times to completely incorporate and pour into prepared bundt pan.  You can use nonstick baking spray or butter and flour the pan.  Bake about 45 – 50 minutes.  Remove and cool cake in pan on rack for 10 minutes.  Invert directly onto rack.  Pour half of glaze over warm cake, cool for 1 hour, pour remaining glaze over top of cake.

Glaze
2-3 T. lemon juice
1 T. buttermilk
2 c. confectioners’ sugar
Whisk together until smooth

Roasted Pineapple
375 oven
1 whole pineapple, peeled, cored, quartered.
Whisk together:
1/3 c. dark brown sugar
1/3 c. or more pineapple juice
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/8 tsp. ginger

Place pineapple in 9 x 13 pan and pour over the mixture. Roast for about 30 – 45 minutes.

To serve, place a few pieces of pineapple next to a slice of cake.  Add a dollop of whipped cream or vanilla yogurt.  Sprinkle powdered sugar and dig in.

I’ll look forward to seeing you soon,
Linda

Whispering Pines Bed and Breakfast ——————————-

At this time of the year for our first course I love to make warm Apple Crisp.  This is a recipe that I have been using for years and I believe it was found in one of my Bon Appetit magazines.  Our guests really enjoy this as their first bite before the main entree.  I hope you enjoy it too.

6 medium sized Granny Smith apples; peeled, cored and cut into 1/2 inch cubes
1/4 c. (or more) orange juice
1 T. rum
1/2 tsp. vanilla

Topping
3/4 c. firmly packed brown sugar
3/4 c. flour
1/2 c. sugar
1/2 c. old-fashioned oats
1 tsp. cinnamon
1/2 c. butter, chilled and cut into small pieces

Set oven temperature to 350 and butter a 9-inch baking pan.
Place cut apples in baking pan.  Mix together orange juice, rum and vanilla and pour over the apples. 
Combine together the first 5 ingredients of the topping.  Cut in the butter. 
Sprinkle the topping mixture over the apples.
Bake 30 – 40 minutes until juices bubble.

I like to serve it warm with a nice dollop of vanilla yogurt.

I’ll look forward to seeing you soon,
Linda
Whispering Pines Bed and Breakfast ——————————-

Breakfast is a joy at our Ohio Bed and Breakfast on Atwood Lake.  I love the preparation, plating and especially serving it to our hungry morning guests.  Most people are always in a hurry so breakfast is the meal most neglect.  I have guests who will tell me they don’t eat breakfast, but they don’t leave a speck of food on their plates.  Hmm . . it’s nice to be served.

This is one of the many dishes that I serve and it’s a beautiful presentation as well as great tasting.  I would like to share this recipe.  You can prepare it the night before, remove it from the refrigerator, bring it to room temperature and pop it in the oven.  I serve this with a side of herb flavored potatoes and fresh fruit.

Ham and Spinach Strata

4 egg whites
4 eggs
1 c. whole milk
2 T. Dijon mustard
1/4 tsp. salt and pepper
1 tsp. minced fresh herbs, your choice of rosemary, basil, thyme, marjoram or tarragon
2 c. egg bread or Italian, cut into 1-inch cubes
1 – 8 oz bag of fresh spinach, wilted
1/2 c. chopped roasted red peppers
1 c. diced good quality ham, smoky flavor compliments the dish
3/4 c. shredded Gruyere cheese

Whisk together the egg whites, eggs and milk in large bowl.  Add mustard, salt and pepper and herbs.  Whisk to combine.  Add the spinach, red peppers, ham and bread cubes and toss well to coat.  Transfer to prepared baking dish and push down to compact.  Cover with foil.  I use a 10 inch pie plate coated lightly with cooking spray.  Bake at 375 for about 40 minutes.  Uncover, sprinkle with cheese and continue baking until the strata is puffed and golden on top, about 15 minutes more.  Let cool for 5 minutes to set.  Cut and serve.

Do you have a favorite savory breakfast dish to share?  If you do I would love to prepare it to serve to our guests.  And I would be happy to name it after you.

Well, why not stay overnight for a romantic ohio getaway and wake up to a delicious breakfast served to you on fine antique china in a beautiful setting overlooking Atwood Lake.  We’ll also grind some coffee beans from Larry’s Beans, organic, fair trade and outstanding.

Hope to see you soon,
Linda
Whispering Pines Bed & Breakfast
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