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Entree's & Side Dishes Desserts & Sweets
Homespun Granola
The Homespun Country Inn, Nappanee
1 1/2 cups Old fashioned oats
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 tsp. cinnamon
2 tablespoons melted butter
2 tablespoons honey
1/2 tsp. vanilla
1/2 cup raisins or dried fruit

Mix oats, nuts, coconut & cinnamon in ungreased baking pan. Combine melted butter, honey and vanilla. Pour over dry ingredients. Bake 30 minutes in a 350 degree oven, stirring every 10 minutes. When evenly golden-colored, remove from pan, add raisins. Store tightly.
Possum Trot Rhubarb & Raisin Pie
Possum Trot B&B, Unionville
1 ea Egg
1 c Sugar
1 c Rhubarb -- chopped
1 c Raisins -- chopped
1 ea Butter -- about the size of an - egg
1 ea Lemon juice -- one lemon
1 ea Double crust pie shell

Mix and bake as a double crust pie. Vinegar may be substituted for lemon juice.
          
Marinated Carrots
James Wilkins House, Campbellsburg
2 lbs. sliced cooked carrots
1 medium onion - chopped
1 green pepper - chopped

Mix the following in blender

1 Can tomato soup (undiluted)
1/2 Cup salad oil
3/4 Cup vinegar
1 Cup sugar
1 tsp. salt
1 tsp. prepared mustard

Pour blended mixture over vegetable mixture. Refrigerate 12 hours before service.
Keeps up to 6 weeks in refrigerator after being prepared.

I often serve this to my guests as a side dish with either a Mexican omelet or ham/cheese tortilla rollups. Not only is it a colorful , but it is really liked by all who have tried it.

Mini Citrus Cakes
James Wilkins House, Campbellsburg
1 Pkg (18-14oz.) Yellow Cake Mix
1-1/4 Cups Water
1/3 Cup Vegetable Oil 3 Eggs
3-1/2 Cups Confectioners Sugar
1/2 Cup Orange Juice
1/4 Cup Lemon Juice
Toasted Chopped Almonds

In mixing bowl, combine cake mix, water, eggs and oil: beat on low speed for
30 seconds. Beat on medium speed for 2 minutes. Fill-well greased miniature muffin
cups two-thirds full. Bake in 350 Deg. over for 10-12 minutes or until toothpick comes
out clean. Meanwhile, in bowl, combine juices and sugar until smooth.

Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze
coating well. Place top side down on wire racks; sprinkle with almonds.

Makes about 6 dozen

A very appealing dessert and really dresses up a party table. For individual servings, I often place 3 cakes on a dessert plate over a drizzle of chocolate syrup with a dollop of whipped cream on the side. It's a real hit and
they freeze wonderfully.
Breakfast Casserole
Victorian Garden Bed & Breakfast

4 slices bacon
8 green onions (scallions)
1 tablespoon butter
1 pound mushrooms, sliced
8 eggs
1 cup milk
1/8 teaspoon pepper
2 1/2 cups shredded cheddar cheese

In large skillet cook bacon till crisp; drain off drippings and crumble.  Wipe pan clean. Cook scallions in butter over medium heat for 2 to 3 minutes.  Add mushrooms and cook for 2 to 3 minutes more. Remove from heat.  In bowl beat together the eggs, milk and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart 12"x7"x2" baking dish.
Bake at 350 for 35 to 40 minutes, or until puffed and knife inserted comes out clean.
Let stand 5 to 10 minutes before cutting.
Makes 6 servings
Breakfast Crepe Cups
Victorian Garden Bed & Breakfast
Crepes:
1 1/2 cups milk
1 1/4 cups flour
2 tablespoons sugar
3 eggs
2 tablespoons melted butter
Dash salt

In bowl combine milk, flour, sugar, eggs, butter and salt. Beat with mixer until well mixed.  Heat a lightly greased skillet. Remove from heat. Spoon in 2 tablespoons of the batter.  Tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels. Makes 22 crepes.
Generously spray twelve 2 1/2 inch muffin cups with non-stick coating. Fit crepes into cups, carefully ruffling the edges of the crepes.

Filling:
9 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon cooked crisp, drained and crumbled
1 cup shredded cheddar cheese
Dairy sour cream
Snipped parsley or chives

Beat together eggs, milk, salt and pepper.
Spoon bacon into bottom of crepe cups. Ladle egg mixture over bacon. Sprinkle with cheese. Tent foil over muffin cups to prevent over-browning.  Bake in a 375 oven for 25 to 30 minutes or til eggs are set.  With spoon, carefully remove crepe cups. Top with a dollop of sour cream and chopped parsley or chives.  Makes 12
Note: Use leftover crepes for another meal's dessert

Hash Brown casserole
Farrington Bed & Breakfast

1 2lb pkg frozen shredded hash browns
16 oz. sour cream
1 can cream of chicken soup (do not add water)
1 stick butter (melted)
1/2 c chopped onion
2 c. grated or shredded sharp cheddar cheese

Place hash browns in 9 x 13 greased pan. Season with salt & pepper. Mix onions, sour cream, cr of chicken soup & butter. I suggest you mix well with a mixer.
Pour over hash browns. Sprinkle with cheddar cheese.
Bake @ 350 for approximately 35 - 40 min.
Serves 10 - 12
Cindy's Artichoke Hearts Dip
M&N Bed & Breakfast
2 cans Artichoke Hearts
2 cups Parmesan Cheese
2 cups Mayonnaise

Drain hearts.  Remove water by squeezing with hands to remove moisture.
Chop and add mayonnaise and parmesan.
Mix well
Place in 9 x 13 baking pan
Bake at 350 degrees for 20 minutes

Great dip for chips or crackers!
Breakfast Pudding
1877 House Country Inn B&B
3 cup milk
1/2 cup cream of wheat

Stir with whisk over medium heat until thick.

1/3 cup sugar - add and stir to dissolve.
2 eggs - add and stir thoroughly.
2 teaspoons almond extract - add and remove from heat.

Pour into 6 dessert dishes. Can top with fruit or preserves to serve.
Oven Baked Beef Stew
Godbey Guest House
1 1/2 lb. Stew Meat
1 can mushroom soup
1 can tomato soup
3 large carrots (sliced thick)
3 large  (or 6 medium) potatoes
1 large onion
3 stalks of celery

Put all ingredients into an oven save container and cover tightly.  Bake at 250 degrees for four to six hours.  Note: Do not add water except to rinse cans.

Blueberry Muffins
The Old Bridge Inn
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted butter or margarine
3/4 cup (6 oz. container) plain non-fat yogurt
1 teaspoon vanilla
1 egg
1 cup fresh or frozen blueberries

In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
In another bowl, stir together the butter, yogurt, egg and vanilla.
Stir the liquid ingredients into the dry just until the dry ingredients are moistened.
Blend in the blueberries. Spoon into muffin tins. Bake at 400 for 10 to 12 minutes for the mini muffins or about 15 minutes for the regular sized muffins. Makes 12 regular or 24 mini muffins.
Waffles from Farm
Tripp Inn
2 cups sifted all-purpose flour
3 tsps double-acting baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
4 eggs, well beaten
1 cup melted butter, mrgrine, fat or salad oil

Start heating waffle iron as manufacturer's directs. Sift flour, baking powder, soda and salt. Combine buttermilk, eggs; add to flour mixture. With hand beater, or mixer at high speed, beat until smooth, stir in butter. Reheat waffle iron each time you make a waffle.  Sweet milk waffles: Make as above, omitting soda. Increase baking powder to 4 tsps. Substitute sweet milk for buttermilk. Separate eggs; fold in whites, beaten stiff, at last.
Popovers
Tripp Inn

1 cup flour
1/4 tsp salt
1 cup milk
2 eggs
1 Tbsp melted shortening

Mix and sift flour and salt. Add milk gradually. Add beaten egg and shortening. Beat batter five minutes. Pour batter into greased hot iron popover pans or hot greased earthen cups. Bake in a hot oven (400F) 30 minutes. Reduce heat to a moderate oven (325F) and bake 15 minutes. Do not open door for first 15 minutes. Can use toothpick after 30 minutes to make slight escape for steam. Serve warm.
From the New American Cookbook -1941

Quiche
Tripp Inn
4 eggs
2 cups cream
12 slices bacon
3/4 tsps salt
1/8 tsp nutmeg
1/4 lb natural Swiss cheese
Crescent rolls
Butter, softened

Bake at 425 for 15 minutes or 325 for 35 minutes.

This simple recipe came from my daughter-in-law's paternal grandmother in Kokomo, Indiana. It is expensive, but quick and dependable. It costs less than a good frozen quiche.  The crescent rolls should be used as dough, squeezed together at the seams
to line your quiche pan. Cover with softened butter and use a fork to prick this crust before you pour in other ingredients which you have combined in a medium size bowl. Beat the eggs and then add the cream nutmeg and salt, using a whisk. Fold in cheese and bacon. I have used processed
Swiss cheese cut into small cubes or grated regular Swiss cheese.

Jelley House Granola
The Jelley House Country Inn
2 cups oats
1 cup sliced almonds
cup honey
cup melted butter
cup brown sugar
Cinnamon
Salt
cup coconut
1 cup raisins

Combine the oats and almonds in a large baking pan. Combine honey and melted butter, and pour over the oats and almonds. Stir to coat the oat mixture. Sprinkle the brown sugar, cinnamon and salt over all. Bake in a 300 oven, stirring frequently until lightly toasted. Add the coconut. Continue baking and stirring until the granola is a nice golden color. Remove from the oven and
add the raisins. Makes about 5 cups.  Note: I usually add pecans as well as almonds.
3 Step Caramel Pecan Cheesecake
Hoosier Haven
2 packages (8oz) cream cheese
1/2 cup sugar
1/2 cup chopped pecans
1/2 tsp. vanilla
2 eggs
1 graham cracker crust
20 caramels
2 tbsp. milk

Pre-heat oven to 350 degrees.  Mix cream cheese, sugar and vanilla until well blended.
Add in eggs gradually, mixing well.  Melt caramels with milk on low heat, stirring frequently until smooth.  Stir in pecans.
Pour caramel mixture into graham cracker crust.  Top with cream cheese mixture and bake for 40 minutes or until center is almost set.
Sweet Potato Biscuits
Carousel Inn Bed and Breakfast
2 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp sugar
12 tbsp. butter
1 cup mashed roasted sweet potatoes (plain, no seasoning)
1/2 cup ground pecans
1/3 cup half and half

Preheat oven to 450 degrees.
Grease a 1/2 sheet pan.
In a mixing bowl, combine the flour, baking powder, baking soda, salt and sugar.   Add the butter , and with your hands work the butter into the flour mixture until the mixture resembles a course cornmeal.  Stir in the sweet potatoes and pecans. Add the cream, a little at a time until a soft dough is formed.
Lightly press the dough out to a 1/2" thickness.  Using a 2" biscuit cutter, cut the biscuits into rounds.  Place the biscuits on a greased baking sheet and bake for about 15 minutes, or until the biscuits are golden brown.  Makes about 3 dozen.

 

Peanut Butter Passion Pie
Hoosier Haven
Brownie:
1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup flour
1/3 cup Cocoa
1/4 tsp. baking powder
1/4 tsp. salt

Peanut Butter Layer:
1 cup peanut butter
2 cups powdered sugar
3 cups whip topping
1 1/2 cup Reese Cups
2-8oz cream cheese

Heat oven to 350 degrees.  Grease bottom of 9 inch spring form pan.  Stir together butter, sugar, & vanilla.  Gradually add eggs
Stir together (in another bowl) flour, cocoa, baking power, and salt. Gradually add to butter mixture.  Bake in pan for 40-45 minutes.  While brownie mixture is baking, beat cream cheese and peanut butter.
Add in powdered sugar, then fold in whip topping.  Mix in Reese Cups gently.  When brownie is cool, add peanut butter layer to top and refrigerate for three hours our until firm.

Lynn's Dilly French Toast
Kati-Scarlet B&B

4 eggs
1/4 cup dairy sour cream
3 tbsp. snipped fresh dill weed
1 tbsp. Dijon-style mustard
6 3/4 inch thick slices sourdough or French bread
1tbsp margarine, butter or cooking oil
6 thin slices cheddar cheese
6 thin slices tomato
1 to 2 tbsp, snipped fresh chives
salt and pepper (optional)

In a shallow bowl beat together eggs, sour cream, dill and mustard.  Dip break into egg mixture, allowing bread to soak in mixture for about 15 seconds on each side.  In a skillet or on a griddle cook bread in hot margarine over medium heat for 2 to 3 minutes or until bottom is golden brown.  Turn slices over.  Place a cheese slice on top of bread.  Top with a tomato slice; sprinkle with chives.  Season with salt and pepper if desired.  Cook for 2 to 3 minutes or more or until bottom is golden brown, adding more margarine as needed.  Serve warm.  Makes 6 slices.

 

Cinnamon Pull-Apart Bread
Carousel Inn

1- (25-ounce) package frozen roll dough, unthawed
3 tablespoons butter, melted

Combine 1/2 cup chopped pecans, 1/2 cup sugar, and l 1/2 teaspoons
ground cinnamon.

1. Stir together first 3 ingredients; sprinkle 1/3 of mixture into buttered 12-cup Bundt pan. (pecans/sugar/cinnamon)

2. Place half of frozen rolls in pan; drizzle with half of butter, and
sprinkle with half of remaining mixture. Repeat procedure with
remaining frozen rolls, butter and cinnamon mixture.

3. Cover and let rise in a warm place (85o), free from drafts, 2 hrs or
until thawed and doubled in bulk. Preheat the oven to 350o.

4. Bake at 350o for 30 minutes. Let it cool in pan 5 minutes before
inverting onto a serving plate.