Email: Click to send email to innkeeper
Website: www.holdenhouse.com
Tel: 719-471-3980
Toll free tel: 888-565-3980
Fax: 719-471-4740
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Colorado Springs , South Central Colorado , Colorado 80904 , USA Email: Click to send email to innkeeper Website: www.holdenhouse.com Tel: 719-471-3980 Toll free tel: 888-565-3980 Fax: 719-471-4740 |
Ingredients: 3/4 cup brown sugar
3/4 cup I Can’t Believe It’s Not Butter
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 package of 12 oz. Chocolate Chunks
1/2 package of 10 oz. Hershey’s Vanilla Chips
1/4 cup chopped walnuts
Directions: Preheat oven to 375-400 degrees. Soften brown sugar and butter in microwave for 1 minute on high. Add eggs, and vanilla. Mix well. Add flour and baking soda to sugar/egg mixture. When well mixed, add chocolate chunks, vanilla chips and walnuts. Place by well rounded teaspoonfuls on ungreased insulated cookie sheet. Bake for 10-12 minutes or until slightly brown on top. Makes approximately 2 dozen.
A favorite for afternoon tea. The Holden House' bottomless cookie jar is always a hit with our bed and breakfast guests.
Ingredients:
24 Peppridge Farm Puff Pastry Shells
White Sauce:
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
Melt butter over low heat. Add flour and stir until well blended (appox. 4 minutes). Slowly add milk and continually stir until slightly set.
12 Hard Boiled Eggs, chopped
Salt and Pepper
Bacon, cooked and crumbled
Tarragon for garnish
Paprika for garnish
Directions: Prepare the pastry shells as directed on the package. Pre-boil the eggs the night before if desired. While pastry shells are baking, prepare the white sauce and keep warm on the stove. Wash the fresh tarragon (dried can be used if necessary), dry and set aside. When the pastry shells are puffed and slightly brown, remove from oven. Place on plates and remove scored top from shells. Cover chopped eggs with plastic wrap and heat until warm in the microwave ( about 1-2 minutes). Spoon chopped eggs over and into pastry shells. Liberally drizzle white sauce over puff pastry shells. Sprinkle chopped bacon, a dash of paprika, salt, pepper and tarragon over the shells. Push shell top upright and into lower shell to make a clamshell effect. Garnish the plate with colorful fruit such as apple and orange slices, small grape bunches, etc. and serve.
Serves 12
Main Ingredients: Eggs, White Sauce, Bacon, Tarragon & Paprika
Ingredients: Crepes: 1 1/4 cups flour
2 Tablespoons sugar
Pinch Salt
3 eggs
1 1/2 cups milk
2 Tablespoons melted butter
1 Teaspoon Lemon Extract (Optional)
Egg Mixture: 7 eggs
1 1/2 cups milk
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Tablespoon Flour
6 slices cooked turkey bacon(crumbled)
Sharp Cheddar Cheese
Sour Cream for garnish
Fresh Dill, Parsley or Tarragon Garnish
Directions: Blend or mix all crepe ingredients well. Let rest for approx. 5 minutes. Make 5 inch crepes using either a well greased skillet or crepe maker. Extra crepes may be stored in refrigerator for later use.
Mix together all egg mixture ingredients except bacon and cheese.
Generously grease 24 muffin tins with non stick spray. Press crepes into tins, lightly ruffling edges but being careful not to tear crepes. Place a small square of cheese in bottom of tin and pour egg mixture carefully into each muffin tin, filling just to below top of rim. Top with crumbled bacon (vegetarian bacon bits may be substituted).
Temp. & Time: Bake at 375 degrees for 15-20 minutes or until mixture is firm and crepes are just lightly brown. Let cool slightly and carefully loosen crepe cups from muffin tins with a fork or knife, taking care not to break crepe edges. Remove from tins with a spoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley or tarragon (We try and use herbs fresh from the garden).
Number of Servings: Makes 24 crepe cups or 12 servings.
Ingredients: Needed: 12 Individual Soufflé' Dishes (5- 8 oz.size)
24 Eggs (2 Eggs/person)
12 oz. Cheddar Cheese (1 oz. per person)
Bacon Bits or Crumbled Cooked Turkey Bacon
Sour Cream for topping
Mild Picante Sauce for topping
6 Snack Size Flour Tortillas (1 tortilla/2 persons)
Parsley for garnish
Cilantro (fresh if available)
Directions: Well grease soufflé' dishes with non stick spray and break two eggs into each dish. Slice tortillas in half and place in dishes with flat edge down and outside eggs to form a U shape around outer edge of dish. Top with 1 oz. slice of cheddar cheese and crumbled bacon or bacon bits & sprinkle with a dash of cilantro.
Temp. and Time: Bake at 375 degrees for 30 minutes or until eggs are done, cheese is melted and tortilla is slightly brown. Top with a dab of sour cream and tsp. of picante sauce. Sprinkle a dash of cilantro on top and serve on a plate. Garnish with additional parsley if desired.
Number of Servings: Makes 12, but can easily be adapted for more.
1 cup graham cracker crumbs, finely crushed
1-1/2 cups powdered sugar
1 stick (1/2 cup) butter or margarine (softened)
3/4 cup creamy peanut butter (room temperature)
1 tsp brandy or brandy flavoring
Chocolate Candy Melts or Almond Bark (either dark or white chocolate)
Combine all ingredients well until soft consistency. Roll mixture into 2 inch balls and refrigerate for 1 hour. Melt chocolate candy coating in microwave or double boiler. Use a toothpick and dip the balls into warm chocolate until covered on both sides. Set each on wax paper and refrigerate for 1 hour to set chocolate coating. Drizzle white chocolate on top if desired. Serve on an attractive plate. These do not need to be refrigerated.