Email: Click to send email to innkeeper
Website: www.gramercymansion.com
Tel: 410-486-2405
Toll free tel: 800-553-3404
Fax: 410-486-1765
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Baltimore , Central Maryland , Maryland 21153-0119 , USA Email: Click to send email to innkeeper Website: www.gramercymansion.com Tel: 410-486-2405 Toll free tel: 800-553-3404 Fax: 410-486-1765 |
Makes 18-20 puffs
1 cup water
½ cup butter or margarine
1 cup sifted flour
4 eggs
1 tsp. garlic and herb seasoning
1 c. shredded sharp cheddar cheese
2 tbs. minced fresh Basil Salt and pepper to taste
Preheat oven to 400 degrees.
Bring water and butter to a rolling boil. Stir in flour all at once. Stir constantly over low heat until the mixture leaves the sides of the pan. Remove from heat and beat in eggs one at a time until smooth and velvety. Add the herb seasoning, cheese, basil, and salt and pepper. Drop in rounded spoonfuls onto an ungreased baking sheet and bake about 25 minutes or until lightly browned.
Serves 4
¾ tsp. coarse grind black pepper
4 chicken breast halves, skinned
1/3 cup butter or margarine, melted
¼ cup chopped fresh Basil
½ cup butter or margarine softened
2 tbs. minced fresh Basil
1 tbs. grated Parmesan cheese
¼ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Fresh basil sprigs for garnish
Press ¾ teaspoon pepper into meaty sides of chicken breast halves. Combine melted butter and ¼ cup chopped basil; stir well. Brush chicken lightly with this mixture. Combine ½ cup softened butter, 2 tbs. minced basil, parmesan, garlic powder, salt and pepper in a bowl until well-blended.
Grill chicken over medium coals 8-10 minutes on each side, basting often with remaining melted butter mixture.
Serve chicken with blended softened basil-butter mixture and garnish with sprigs of fresh basil.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsps. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsps. ground cinnamon
Directions:
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top and sprinkle with crumb topping mixture.
To make crumb topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking.
Bake for 20 - 25 minutes in the preheated oven or until done.
Ingredients
2 tbsp. soft tofu
2 cups soy milk
2 tbsp. black strap molasses
1 tsp. pure vanilla extract
To taste nutmeg & cinnamon
8 slices Vegan whole wheat bread
2 tbsp. vegetable oil or margarine for cooking
2 cups fresh strawberries, sliced thin
1/4 cup sugar
For Strawberry Syrup:
Best if made 24 hours in advance. Combine sliced strawberries & sugar and store in refrigerator overnight.
For French Toast:
Combine tofu, soy milk, molasses, vanilla, nutmeg & cinnamon in mixing bowl. Pre-heat griddle and melt margarine as cooking agent. Pre-slice whole wheat bread and dip into batter, then place immediately on hot griddle. Cook on each side until brown (carmelized) and serve hot.
Ingredients
Organic garlic, chopped fine
Organic spring onions or scallions, sliced thin
Organic sharp cheddar cheese
Organic roma tomato, seedless, diced
Organic shitake mushrooms, sliced thin
Sea salt and Organic white pepper
Organic butter for cooking
Organic rosemary, chopped fine
3 Organic eggs, scrambled
Organic vidalia onion, diced
Organic basil, chiffonade
For Omelette:
In separate pan, saute: garlic onion, mushrooms, rosemary, basil and tomatoes. In a teflon pan, melt butter and pour egg mixture into pan. Flip omelette and sprinkle cheese on top. when cheese melts on low heat, add vegetable mixture and fold omelette in thirds around mixture (like a burrito). Garnish omelette with diced tomatos and scallions.