Great recipes for the New Year

Cherry Scones

(32 scones)

Ingredients

1 package Victorian House Scone mix
3 sticks butter
2 cups buttermilk
1-2 cups dried cherries
Instructions
Pour contents of bag into mixing bowl. Cut in 2 sticks of chilled butter, until mixture is fine and crumbly. Stir in 2 cups of buttermilk. Dough will form a soft ballTurn dough out onto floured board or pastry cloth and knead gently 3-4 times.

Divide dough into quarters and shape each quarter into a flattened circle 6-7 inches in diameter, aproximately 3/4 inch thick. Knead in the dried cherries.

Using a biscuit cutter, cut out scones. *Dough may be frozen at this point, to use later. Place scones on parchment-lined cookie sheets. Brush with cream and/or sprinkle with sugar. Bake in preheated oven at 425 degrees for 13-18 minutes, depending on size of scones. Tops should be very light golden brown when done.

Serve warm with butter, preserves, lemon curd and/or clotted cream.
To order scone mix, go to: http://victorianhousescones.com/.

Lemon Curd

Ingredients

1 stick butter

1 cup sugar

juice of 4 med-lg lemons

2 tablespoons lemon zest

5 egg yolks

Instructions

Melt butter in sauce pan. Add sugar, lemon juice and zest. Stir until sugar dissolves. Add egg yolks. Cook over medium heat until thickened, stirring constantly. May be stored in the refrigerator for up to 2 weeks.

Clotted Cream

Ingredients

1 cup heavy cream
1/3 cup sour cream
1 Tbsp. confectioners' sugar

Instructions

Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator

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Try it for Christmas: Pumpkin Cheesecake

Thanksgiving is over, yes, bout we still have Christmas to enjoy all those wonderful comfort foods, like roast turkey, sweet potatoes, green bean casserole, mashed potatoes, and all those scrumptious desserts. Like most people, I love pumpkin and apple pie, bread pudding, and chocolate cake, but ever since my daughter made it for me, I am a big fan of pumpkin cheesecake.

The following recipe calls for a graham cracker crust, but it's also good with a chocolate cookie crust. Another idea for an awesome cheesecake, if you don't care for pumpkin, is a lemon cheesecake with a chocolate cookie crust. I got this recipe from my daughter also, who is very big on cheesecake and a fabulous cook. I will post it after the holidays...or maybe sooner.

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Instructions:

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

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5 Minute Chocolate Mug Cake

Ingredients4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract

1 large coffee mug (MicroSafe)

Instructions

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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Edible Aphrodisiacs

For thousands of years, people have been using so-called aphrodisiacs — herbs, spices, fruits, vegetables, insects, animal organs, and so on — to enhance their love lives. How effective are these stimulants, really, at increasing sexual desire and drive? According to the U.S. Food and Drug Administration (FDA), not very effective at all. In 1989 the FDA asserted that there was no scientific evidence that aphrodisiacs have any effect on libido whatsoever. Still, many people claim that certain foods put them in the mood.

Here's a list of legendary, edible "aphrodisiacs" that are safe and healthy.

Oysters Some say it's because they're high in zinc, and are among the world's oldest reputed aphrodisiacs.

In most countries chocolate is associated with romance, and with good reason, it was thought by the Aztec's to have aphrodisiac qualities, invigorating men and making women less inhibited. So when it was first introduced to Europe, it's small wonder that chocolate quickly became the ideal gift for a man to bestow on a loved one.'

A properly paired red wine will enhance the taste of your food and, hopefully, get the two of you in the mood for love, since moderate amounts of alcohol can lower people's inhibitions and help them relax

Studies have shown that ginseng may sexually stimulate animals, but there is no conclusive evidence that it has any effect on a human's sexual response

chili peppers might be your best bet for heating things up. Chilies contain capsaicin, a compound that makes the peppers spicy. Capsaicin will also raise your heartbeat, cause you to perspire, and release endorphins that may trigger feelings similar to those experienced during sexual arousal.
Avocados has long been considered an aphrodisiac. Its ancient Aztec name, ahuacatl, actually means "testicle," and the fruit was associated with fertility.

Known in the world of erotic foods for its phallic form. multiply the strawberries' "aphrodisiac" powers, dip them in warm chocolate and feed them to your lover

Honey. They don't call it a "honeymoon" for nothing! Ancient customs encouraged newlyweds to drink mead, a fermented drink made with honey, to increase fertility and add sweetness to the marriage.

Many experts attribute the mythical properties of aphrodisiacs to the power of suggestion. In other words, if you believe a certain thing will turn you on, it probably will. And it isn't just foods that can put you in the mood — according to researchers at the Chicago-based Smell and Taste Foundation, studies reveal that certain smells can also be sexually arousing. They cite as examples lavender, pumpkin pie, and licorice. Ultimately, though, the best aphrodisiac is a healthy diet combined with regular exercise. Eating healthfully and staying in shape will keep your body — and your libido — in top form.

A Sunset Breakfast at the University of Georgia

I was really surprised yesterday when I received a beautiful commemorative plate with their emblem from the University of Georgia. They had featured my Pumpkin Pancakes at their recent Sunset Breakfast, (October 13, 2011) an annual event. The recipe was adapted to serve 8700 students. They used 1151 lbs of flour! They served the pancakes with Honey Pecan Butter. 'The focus of the event was to give the dining experience of breakfast at a Bed and Breakfast establishment from across the US. The menu featured 21 recipes from prominent Bed and Breakfat locations" (J Michael Floyd, Executive Director).

Commemorative plate from the University of Georgia

Pumpkin Pancakes

Aleksander House Bed and Breakfast

Ingredients: 1 cup all-purpose flour 1 Tbsp sugar dash of salt 2 tsps baking soda 1 cup milk 2 Tbsps vegetable oil 1 egg 1/2 tsp cinnamon 1/2 cup canned pumpkin 1/2 cup sour cream Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two. Honey-Pecan Butter 1/2 cup pecans 1/2 cup butter 1/4 cup honey Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.
1882 Aleksander House Bed & Breakfast Louisville, Kentucky A charming 1882 Victorian bed and breakfast, in the heart of 'Old Louisville' Kentucky	Click here for pictures and information about the inn.
More 1882 Aleksander House Bed & Breakfast Recipes: Grand Marnier French Toast | Sausage-Bake | Four-Cheese Herb Quiche

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Wonderful Fall Salad

I love using fruits and vegetables that are in season to cook with. First of all, they are readily available. They also taste better, and they seem to sit well on the stomach. Fall produces some wonderful fruits that, when added to fresh salad greens and topped with a scrumptious dressing,  make a wonderful light meal or side dish. Apples, pears and dried cranberries are three of my favorites for fall.

Here's an easy  recipe I think you'll enjoy:


Ingredients

• 1 head romaine lettuce, torn into bite-size pieces
• Couple of stalks spring green onion sliced thin
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and sliced
• 1 cup poppy seed dressing

Instructions

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Sprinkle green onion on top. Pour dressing over salad just before serving, and toss to coat. 

Serve with garlic bread or warm croissants.

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The Inkeeper reminisces

This is the very first blog I ever had. Prior to that, I didn't even know what a blog was, much less how to construct and maintain one.  Oh yes, I had heard the word bandied around the internet. But I didn't know anyone who had one except Rosie O Donnell and, soon after that, the author of  Julie and Julia, who kept a blog about cooking from Julia Child's recipes and turned it into a book.

Three years ago, I spent Christmas with my daughter and her S.O. that was before both of them lost their jobs because of the economy...but that's another story. They are both back working again with great careers, she is a licensed professional counselor and he is in marketing, working for a non-profit organization. That Christmas, Jeff was working on a new blog.When I heard that, it piqued my interest and I started asking him questions about blogs and blogging.

In his own imitable way, Jeff proceeded to show me everything he knew about blogs...and that was a lot. After graduating from the Jeff Blogging School and returning back to Louisville, I decided to try blogging myself and thought the best place to start was with a blog about my bed and breakfast. I came up with the title InnNotes and dove right in. I was on the phone night and day with Jeff as I learned how to construct my site on Blogger.

When I finally felt comfortable with posting on a net with potentially thousands of people who could read my writing, I constructed two more sites: one about the hotel industry and the other a site for women where I would post on women's issues,  politics, the arts, and books that I found interesting. The last blog I added after I had written the first draft of my memoir (a work in progress). I hoped for a place to write about writing and to post excerpts from my memoir for feedback.  I' m quite happy with all my blogs. Thery take time and thought to maintain and they always keep me writing. And for a writer...that's imperative.


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