Saturday, March 1, 2014

Non gluten sweet potato biscuits

I'm always looking for ideas to please my guests who are on special diets. I found this non-gluten sweet potato biscuit recipe on-line.....I think at Pinterest. It looks great and I'm dying to try it on some of the guests I have booked for next week. Looks so good, even those who aren't on special diets will probably enjoy it.
 This recipe is adapted from Paula Deen’s Southern Cooking Bible. If there’s anyone who understands that certain foods equal love, well, it’s Miss Paula Deen.
Sweet Potato Biscuits
*Makes 6 biscuits
3/4 Cup Cooked Mashed Sweet Potato
1/3 Cup Almond Milk (You will need about 3 Tbs. more when mixing the dough)
1 Cup Mama’s Almond All Purpose Flour
1/2 Cup White Rice Flour
1 Tablespoon Sugar
1 Tablespoon Baking Powder
1 teaspoon Sea Salt
6 Tablespoons Dairy Free Butter
Line a baking sheet with parchment and pre-heat the oven to 425 ° or 400° for convection.
In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with your hands until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. If necessary add more milk 1 Tablespoon at a time until all the flour is moistened, but not too wet.
Sprinkle the work surface with flour. Turn dough out onto surface and knead lightly 2 or 3 times until the mixture comes together. Gently pat the dough out to a 1/2 inch thick round. Cut the dough into the shape you prefer. Gently re-pat the scraps out and cut more biscuits. Place the biscuits on the lined baking sheet and bake 12 minutes. Serve warm or at room temperature with butter and honey.

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Saturday, February 15, 2014

High Class Shepherd's Pie

 I am so excited, I found a wonderful rendition of a recipe I've been looking for for years. It's called Shepherds Pie and it's absolutely delicious.When I was a teen-ager, my aunt and uncle lived very near to us. She would make this pie then call and invite my sister and I down to help her and my uncle eat it. We loved it and looked forward to her making it. I think you'll enjoy it too. I found the recipe on Menu Musisings of a Modern American Mom/  by Julie May


For the meat layer -  
  • 1 – 1.5  pounds lean ground beef 
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 teaspoon black pepper 
  • 3 -4 large carrots, finely diced
  • 1 cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 3 -4 sprigs fresh thyme, finely chopped
  • 1 cup beef stock 
  • 2 tablespoons all purpose (AP) flour
  • 1 cup frozen peas
For the potato layer - 
  • 1 1/2 pounds russet potatoes 
  • 2 Tbsp unsalted butter
  • 1/2 - 1 cup half-and-half
  • 1 tsp kosher salt (or to taste)
  • 1/2 - 1 tsp ground black pepper (or to taste)
  • 1/2 - 1 tsp garlic powder
  • about 1 cup Vermont white cheddar 
  • fresh thyme leaves 
Watch the following video for instructions

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Friday, January 31, 2014

Cruising Down the River

One of the best things about Louisville is the Ohio River. And the wonderful old paddle boats that cruise up and down, taking visitors to various points of interest and providing them with food and fun.

The Belle of Louisville is celebrating its'100th Birthday this year, October 14th thru 19th, 2014: Celebrate America’s rich Southern heritage with a cruise on the mighty Ohio River during Louisville’s Centennial Festival of Riverboats. Nine historic riverboats will provide the backdrop as Louisville plays host to a six-day festival of food, bourbon, music and art at the internationally-acclaimed Waterfront Park. Enjoy live music, sample the finest spirits in the world and experience history, first-hand, as we celebrate The Belle’s Big Birthday Bash and enjoy all that life on the river has to offer. For more info and to purchase tickets,
click here

It's been a long, COLD January but the Spirit is ready to kick off her season with three Valentine cruises this February! On February 14th and 15th she will be hosting our classic Valentine Dinner cruises, complete with a dinner buffet, entertainment and cash bar. Also on February 15th we are excited to announce our Valentine Dance cruise, a brand new event for 2014! The Spirit is climate controlled so you'll be nice and warm as we make our way up river.

To make reservations or for more information you can click here, or call 502-574-2992 during regularly scheduled office hours. Don't forget to ask about our special packages that will be sure to enhance your experience while on board!

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Thursday, January 16, 2014

Happy New Year to all

Well, we're doing it again.....starting a whole new year. I feel pretty positive about it. There are so many things I want to do this year. I'm hoping to get the house sold and move to Vermont to be with my daughter. I visited her and her husband at Christmas and had a wonderful relaxing time. I got to enjoy her fabulous cooking, sit in front of their beautiful fireplace sipping wine,and listen to all kinds of music from her husband's considerable collection. It was one of the best Christmas' I ever had.

I was able to work on my second memoir there and, despite erasing a few pages by mistake, wrote around 10,000 words. Since I've been home, I've written maybe 4000-5000 more and done a ton a research. In addition, I've been doing a lot of organizational stuff in the house (in anticipation of moving) and working on my Pinterest boards, especially on the recipes. Here's one I've added to my collections.
This recipe is taken from The Endless Meal, a website maintained by a blogger named Kristen who creates her own recipes and photos. You can find her at The Endless Meal, which is chock full of wonderful recipes and photos of food and how-to's.

Business is pretty slow right now, as it usually is right after Christmas. But it will pick up soon and I'm going to need some new ideas for breakfast. I thought this would make a great dish to serve during the Farm Machinery Show when I have a houseful of farmers. I love that I can make it in one of my iron frying pans.

Tomato and Goat Cheese Tart with Rosemary and Mascarpone

Recipe type: Lunch / Dinner
Serves: 6-8
  • 1 homemade or store bought pie crust
  • 5-6 medium tomatoes, sliced thick and squeezed gently to remove the pulp
  • 1 cup goat cheese, mascarpone or a mixture of the two
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon sea salt
  • Optional: 1 teaspoon grated lemon zest
  1. Preheat oven to 350 degrees.
  2. Line a 9″ pie with pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust.
  3. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt and optional lemon zest. Spread over the bottom of the pie.
  4. Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt.
  5. Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil.
  6. Remove from oven and let cool for at least 1 hour.
Some tomatoes are juicier than others. If the pie seems like it has too much liquid, carefully drain some of the liquid out of the pie. Remember that the pie will firm up significantly once it has cooled. 

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Monday, January 6, 2014

New recipes for the New Year

Found this on Pinterest and looked up the recipe on Kaelyn's Kitchen. They are individual egg muffins. They look so good I think I'll try them for breakfast myself

Egg Muffins Revisited
recipe created by Kalyn with inspiration from The South Beach Diet.

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

- See more at:

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Friday, December 6, 2013

 Happy Holidays

BBAK Quality Standards Logo
Happy Holidays
Gift the Gift of a Band B Getaway
There's nothing small about the holiday season when it comes to small businesses.

It's the time of the year when people spend big, and Kentucky Innkeepers are small hospitality owners offering premium B&B Accommodations -- so please shop small. Many offer gift certificates, cookbooks, and some even have retail shops. Most B&Bs will be open throughout the holiday season, hosting guests and open house events.
Please contact your favorite BandB - or discover a new B&B experience -  and make a reservation for a winter getaway. Visit the website for WINTER SPECIALS.

Also, be sure to visit and like our Facebook Page to download "Holiday Promotions and Open House Invitations."
BECOME A FACEBOOK FAN for Specials and Open House Invitations

GIVE THE GIFT OF a BandB GETAWAY: Each Member offers gift certificates as well as the Association. Contact your favorite Kentucky BandB or visit the website to purchase a gift certificate which may be redeemed at all member properties. SPECIAL HOLIDAY PROMO:  Receive a $25 BONUS when you purchase a $175 Gift Certificate or $50 BONUS when you purchase a $250+ Gift Certificate. Also, Buy 2 B&B Cookbooks and receive a 3rd one for FREE!

Call us at 502-638-0665 to purchase Gift Certificates and Cookbooks over the phone or purchase through the website:, Quick and simple - and no traffic jams, no parking challenges, and low stress! Give the gift of relaxation, delicious food, and extra pampering from Kentucky Innkeepers - guaranteed!
Thank you for your continued support of Kentucky's BandB Industry! We look forward to having you as our Guests very soon!
Happy Holidays!
Members of the Bed and Breakfast Association of Kentucky

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Monday, October 7, 2013

Interesting facts about the Brown Hotel in Louisville

The following post was written by Kenn Grimes.

Each week in my blog I write about people in, and events that take place during, one of the years in which my book, The Other Side of Yesterday, is set. The year this week is 1926. (Kenn Grimes)
The historic 16-story Brown Hotel was constructed in downtown Louisville, Kentucky, in 1923. It soon became the place to stay—and party. Each evening more than 1,200 guests came for its dinner dance. But dancing can become tiring, and early each morning many of the dancers would retire to the restaurant for something to eat, usually the traditional ham and eggs.
The Brown Hotel façade
Eventually, those diners began to desire a more varied menu. Enter Chef Fred Schmidt who, in 1926, came up with what has become, not only the signature sandwich of the Brown Hotel, but of Louisville itself—the Hot Brown.
A variation of the traditional Welsh rarebit, the Hot Brown is an open-faced turkey sandwich with bacon, tomatoes, and a delicate Mornay sauce. At the Brown Hotel, the Hot Brown is served in both the (upscale) English Grill, as well as J. Graham’s Café (which actually bills itself as the “home” of the Hot Brown).
Hot Brown sandwich
But don’t be fooled—the Hot Brown may be found (in a number of variations) at restaurants all over Louisville. My favorite? The next time you’re in town, try the Kentucky Hot Brown at Rubbie’s Southside Grill and Bar, located at 6905 Southside Drive.
Interestingly enough, a second “signature” sandwich was created at the Brown Hotel, around the same time as the Hot Brown. Called the Cold Brown, it was baked poultry (chicken or turkey), with a boiled egg, lettuce and tomato, open-faced on rye bread, and covered with Thousand Island dressing. It is rarely served anymore, and is not on the menus of either of the Brown Hotel’s restaurants.
Exquisitely decorated lobby
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