Category Archives: Recipes

Corn Bread Recipe from Whispering Pines Bed and Breakfast

February 11, 2010 – 9:32 pm

For years I have been searching for a corn bread recipe that reminds my husband of his childhood memories. Well move over Paula, but I recently discovered Bill’s Aunt Leota’s recipe tucked into a very old cookbook. Bill was ecstatic – this is the corn bread he always talked about.

Yesterday was another snow day at Whispering Pines Bed & Breakfast, so I secretly got all the ingredients together and surprised Bill with warm corn bread, soft whipped butter and pure untreated honey that we buy from a local producer. He savoured every bite as we enjoyed the falling snow over Atwood Lake.

I thought I would share this old recipe with you. The only change I made was using butter instead of Crisco. I hope you have a chance to make this and to let me know your comments.

Sift together in a large bowl:

1 c. flour
1 c. corn meal
1/2 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. baking powder

Add:

1 c. buttermilk
3 T. butter, melted and cooled
1 egg, slightly beaten

Mix until just combined. Pour into an 8 x 8 buttered pan and bake for 25 minutes at 375.

Happy eating!

Hope to see you soon,
Linda
Whispering Pines Bed & Breakfast
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Atwood Lake Bed and Breakfast Carroll County Recipes

Slow Roasted Beef Short Ribs Recipe

January 8, 2010 – 9:16 pm

On cold, snowy winter days in Ohio I find myself in the kitchen trying new recipes, whether it’s for our over night guests or just for Bill and I. Bill is always the lucky recipient of being the taste tester, a job he will never relinquish.

Today I made slow roasted beef short ribs. In looking for a recipe I went through all my cookbooks, and the food magazines I had sitting on my desk as well as online to the food network. I found quite a few, but decided to combine them to create my very own recipe. The picture speaks for itself. They were as delicious as they look. I thought I would share the recipe for you to make on a cold winter day.

Dredge the ribs in a little bit of seasoned flour. I used sea salt and freshly ground pepper.
Sear in pan in hot oil until nicely browned. Remove and set aside.
To the same pan, add 1 heaping cup of chopped onions, chopped celery and chopped carrots and cook until nicely caramelized. About the last 5 minutes add 6 cloves of chopped garlic.
Add 1 cup of your favorite dry red wine, and fresh or dried rosemary and thyme. Simmer until reduced about 3/4.
Add 2 cups good beef broth (I use the organic Pacific brand, it’s delicious).
Place the short ribs back into the baking dish and place into a 300 degree oven.
Braise or slow cook for 3 hours.

They are as fork tender as can be. I served them with a side of garlic mashed yukon potatoes and a fresh salad with home made dressing.

An absolutely warming cold weather dinner. Tonight we sat out in the sun room with soft lighting so we could watch the snow falling over Atwood Lake – what a beautiful sight.

I would enjoy hearing about your winter day cooking or baking adventures and trying out your recipe.

Hope to see you soon,
Linda
Whispering Pines Bed & Breakfast
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Atwood Lake Bed and Breakfast Ohio lodging Recipes

Chocolate Chip Cookie Recipe from our Bed & Breakfast

December 22, 2009 – 7:55 pm

They taste as good as they look. Chocolate chip cookies have always been my favorite cookie. Ever since I was a child baking with my Mother, we always used Nestle’s toll house cookie recipe and finished by licking out the bowl with the spatula. Those warm memories have always stayed with me. Now I’m baking cookies with my beautiful 3 year old grand daughter, Hailey. And she now licks out the bowl.

The only thing that’s changed is the recipe. This past year my son, Jeff, sent me ‘Martha Stewart’s Cookies’ book. The book really has great cookie recipes as I have tried several of them. One day I thought I would give her chocolate chip cookies a test run. I have been baking these ever since. To me they are a couple steps above the toll house cookie. Even though I have changed a couple of things I will give full credit to Martha and her delicious cookies.

I know they’re good because our guests always ask for seconds. Come visit Whispering Pines for a little taste of sweetness.

Let me know what you think after you make your first batch.

Martha’s Chocolate Chip Cookies

2 1/4 c. flour
1/2 tsp. baking soda
1 tsp. salt
1 3/4 sticks butter, room temperature
3/4 c. sugar
1/4 c. packed light brown sugar
2 tsp. pure vanilla
2 eggs
1 1/2 c. semisweet chocolate chips

Combine together flour, baking soda and salt and set aside. Beat together butter and both sugars until pale and fluffy. Add vanilla and eggs; mix until combined.
Add flour mixture and mix until just combined. Stir in chocolate chips.

Drop heaping tablespoons of dough onto baking sheets and bake at 350 degrees for about 12 minutes. Let cool of baking sheets for 2 minutes. Transfer cookies to wire racks to cool.

I love them warm right from the oven. I’ll make up a double or triple batch and freeze them so I always have these cookies available.

Hope to see you soon,
Linda
Whispering Pines Bed & Breakfast
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Atwood Lake Bed and Breakfast Recipes

Recipe for Chocolate Brownies

November 22, 2009 – 7:04 pm

I love brownies. I always have and I always will – without nuts. I love all kinds of nuts, by the handful, in baked goods and sprinkled on a variety of food items. But, a chocolate brownie without nuts is heavenly. They are included in our snack basket and I always receive compliments. Bill and I almost always have a small piece as a taste test to insure quality. At least that’s our reasoning, but we can’t come up with an excuse for adding a scoop of vanilla ice cream, except that it tastes so good.

I’ve been making this same recipe since 2004 when I found it in an issue of “Cook’s Illustrated“, a wonderful magazine filled with recipes that have been tested to the max. So, I will give all the credit to the magazine for these delicious chocolate brownies.

Do you have a favorite recipe you would like to share? I would be delighted to test it out in my kitchen.

The Best Chocolate Brownies:

1-1/4 c. cake flour
1/2 tsp. salt
3/4 tsp. baking powder
6 ounces unsweetened chocolate, chopped fine
1-1/2 sticks unsalted butter, cut into 6 pieces
2 /14 c. sugar
4 large eggs
1 T. pure vanilla extract

Preheat oven to 325 degrees.
Fit a piece of tin foil on the bottom and up the sides of a 9×13 inch baking dish. Spray with nonstick cooking spray – not too much.
Whisk together the flour, salt and baking powder and set aside.
Melt chocolate and butter in a large bowl in the microwave on high for 45 seconds. Stir and heat for another 30 seconds. Stir the mixture until it is completely smooth. You may have to repeat for another 15 seconds. Gradually whisk in sugar.
Add eggs one at a time, whisking after each addition until thoroughly combined.
Whisk in vanilla. Add flour mixture in three additions, folding with a spatula until batter is completely smooth.
Thansfer batter to prepared pan. Bake for 30-35 minutes. Cool on rack to room temperature, then remove brownies. I flip them over to remove the foil, then flip them back again. Cut to desired squares, sprinkle with powdered sugar and enjoy.

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

Delicious Peaches

September 20, 2009 – 10:26 pm

Locally grown peach season is over but the memory of the sweet taste will remain with us until next year. We had the most delicious peaches this season from Bauman Orchards; bright, juicy and perfect for my favorite recipe that I would like to share with you. I love to serve fresh peach shortcake to my unsuspecting guests in the morning. Someone always asks “shortcake for breakfast?” My answer is “we always begin with dessert”. When this is served to our overnight guests, talking ceases and we begin to hear oohs and aahs. Those are the sounds we love to hear in the kitchen.

In reality this dish is prepared with healthy breakfast ingredients – well sort of. I take fresh soft, but not squishy, peaches and slice very thin. Toss in a little sugar and a shake or two of good cinnamon; let sit until ready to plate, about 1 hour or so. To serve, slice biscuits in half, place 8 – 10 peach slices on top of the bottom layer, scoop a nice size dollop of vanilla yogurt on top of the peaches and cover with the top of the biscuit. Dust with powdered sugar and garnish with fresh mint, reapberries or red strawberries for a beautiful presentation.

I have included my recipe for buttermilk biscuits. So be prepared for next seasons peaches to serve to your family and friends for your own rave reviews. And why not plan a visit to Whispering Pines during peach season and I’ll make them for you. Do you have a favorite peach recipe?

3 c. flour
2 T. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3/4 c. chilled butter, cut into 1/4 inch pieces
1 c. buttermilk

Preheat oven to 425. Place all dry ingredients in food processor and pulse a few times to combine. Drop in the chilled butter and pulse 10-12 times until mixture resembles coarse meal. Add buttermilk and pulse until moistened, about 10-12 times. Do not over mix. Drop biscuits onto ungreased baking sheet. Bake until golden brown, about 12-15 minutes. Makes 12 delicious biscuits.

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

Homemade Peach Pie

August 22, 2009 – 10:48 pm

After six full weeks of power washing, scraping and applying 5 different colors of paint, the exterior of Whispering Pines is complete. To do this monumental job we hired Pat, who came highly recommended.

Pat and his twin sons did a fine job, but little did we know he is also a master of the barbecue. Each day he prepared lunch for his crew and always included Bill, husband and co-innkeeper. I declined to eat a healthier lunch. Some of the dishes he prepared were grilled chicken with his special sauce, rib eye steak, juicy hamburgers, brats with hot peppers and even a BLT sandwich.

Once his wife, Shannon, sent over a freshly baked peach pie and that was when I decide to indulge. It was so delicious especially with a scoop of Taggarts vanilla ice cream. She was delighted to share her recipe. Her secret is filling up the pie shell with juicy fresh peaches from our local grower. I won’t serve you peach pie for breakfast, but I will serve a fresh peach shortcake with homemade biscuits. Bill put on a few pounds but soon will be back to eating a turkey sandwich.

Hope to see you soon,

Linda
Whispering Pines Bed & Breakfast

Shannon’s Delicious Peach Pie

Bake at 425 – 45 minutes

Prepare your favorite pie crust, make enough for the top.

8 medium sized peaches, 6 cups when sliced
(Boil the peaches for a couple minutes, skin peels off, then slice)
Mix together:
2/3 c. sugar
1/3 c. flour
1/4 tsp. cinnamon

Stir in peaches and 1 tsp. fresh squeezed lemon juice.

Turn mixture into pie plate and dot with 1 T. butter.

Cover with top pastry, seal the edges and make slits in the top.
Cover edge with foil for the first 15 minutes, then remove and continue to bake

Enjoy!

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