Email: Click to send email to innkeeper
Website: sherwoodforestbandb.com
Tel: 269-857-1246
Toll free tel: 800-838-1246
Fax: 269-857-1996
|
Saugatuck , Southwest Michigan , Michigan 49453 , USA Email: Click to send email to innkeeper Website: sherwoodforestbandb.com Tel: 269-857-1246 Toll free tel: 800-838-1246 Fax: 269-857-1996 |
This is one of the best combinations for corn muffins Ms. Sue has created and we’ve named it after one of our best buddies Ringo, one of the grooviest kids on the planet. They have joined the ranks of the muffin brigade that we serve here in The Forest. Yum yum, eat 'em up!
2 eggs
1/2 C. low-fat cottage cheese
1/2 C. light sour cream
2 Tb. butter, melted
3/4 tp. salt
1/4 C. finely chopped onion
1 C. frozen corn, cooked
1 package (8-1/2 oz.) corn muffin mix (e.g., Jiffy)
Combine first 5 ingredients in large bowl. Stir in onion, corn, and muffin mix; stir until blended. Spoon into 12 well-greased muffin tins and bake at 400 degrees for 15-20 minutes.
Gina's Scrumptious Muffins Give these muffins a try-yum, yum! When you bite in you discover incredible chocolate pockets, and the crystallized ginger is optional. Gina just loved these babies.
White Chocolate-Apricot Muffins
Ingredients:
1 ¾ cups flour
½ cup sugar
1 Tablespoon minced crystallized ginger
1 ½ teaspoon baking powder
½ teaspoon salt
2 oz. premium white baking chocolate, finely chopped
¾ cup milk
3 Tablespoons butter, melted
1 egg
½ cup apricot preserves
1 Tablespoon sugar
Assemblage
In large bowl combine flour and next five ingredients (through chocolate). In separate bowl combine milk, butter, and egg. Add to flour mixture and stir just till moist. Spoon about 1 Tablespoon batter into each of 12 greased muffin cups. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread out over batter) and top with remaining batter. Sprinkle evenly with 1 Tablespoon sugar and bake at 400 degrees approximately 20 minutes
Suzanne, a culinary eco-minded neighbor of ours, turned us on to these muffins using all organic ingredients, and though we don't know where she obtained her ginger (it's a state secret), they were delicious.
2 ½ Cups flour
2 Cups sugar
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
4 eggs
¾ Cup vegetable oil
1 Cup (15 ounce) canned pumpkin
1 Cup chopped nuts (optional)
Mix first six ingredients. In separate bowl combine eggs, oil, and pumpkin and add to dry ingredients, and then stir in nuts. Fill 18 greased muffin tins and bake at 350 degrees for 15 minutes or until lightly browned. Cool muffins 5 minutes, then remove from tins.
This is a great Sunday morning delight. We've named it after a very young Siren of Sherwood, whose mother is a full-fledged member, and someday we're sure she'll also be a fantastic chefette.
3& 1/2 C. flour
4 tp. baking powder
1 tp. salt
1/2 C. cold butter, cut into small pieces
2 eggs, beaten
3/4 to 1 C. milk
Filling:
1/4 C. butter, softened
1/2 C. brown sugar
11/2 tp. ground cinnamon
Glaze:
11/2 Tb. sugar
11/2 Tb. water
11/2 tp. unflavored gelatin
Combine 1st three ingredients, add salt. Cut in the cold butter until resembles coarse meal. In separate bowl combine eggs & milk, then add to flour mix to make soft dough. Roll out dough on lightly floured surface to make about a 12-inch square 1/4-inch thick. Spread w/ the softened butter & sprinkle w/ brown sugar & cinnamon. Roll up & cut into 8 pieces about 11/2-inches long. Place on greased cookie sheet & bake at 400 degrees for 20-25 minutes. For the glaze, boil sugar, water, & gelatin until clear, then brush over hot rolls.
Y'Vonne, a favorite siren/chefette at Sherwood Forest, gave us these delicious muffins, they're dense and rich-perfect on a chilly morning!
Y-Vonne's Chocolate Chip Orange Muffins
3 cups flour
1 ¼ cups sugar
2 teaspoons baking powder
1 ¼ cups milk
¾ cup vegetable oil
2 large eggs
4 teaspoons grated orange peel
1 12-ounce package semi-sweet chocolate chips
Assemblage
Combine first 3 ingredients in large bowl. In another bowl, combine rest of ingredients (except chocolate chips). Add wet to dry ingredients and mix, then add chocolate chips. Divide batter among 18 greased muffin cups and bake at 350 degrees for approx. 15 minutes.
This bread is awesome--it's one of our favorites at the bed & breakfast--you'll love it, mainly because "Chocolate Rules." Yum Yum !!
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 cup mashed ripe bananas (2 large bananas will do)
2 tablespoons milk
1 teaspoon vanilla
2/3 cup miniature semisweet chocolate chips
Preheat the oven to 350 degrees, spray cooking oil (you can use butter) to
coat the bottom of a 9 x 5 x 3 inch bread pan, then lightly dust the pan
with flour and tap out the excess. Next, in a large bowl, stir together
flour, baking powder, baking soda and salt. In another bowl, cream
together the butter and sugar until blended. One at a time, add eggs,
beating well with a fork after each addition. Stir in bananas, milk and
vanilla until combined. Stir in flour mixture just until blended. Stir the
chocolate chips. Scrape batter into a prepared pan and spread evenly. Bake
for 45 to 55 minutes or until you test with a knife in the center of the
bread and it comes out clean. Remove the pan to a wire rack, cool 10
minutes before removing bread from the pan, then finish cooling on the
rack.
And it's chow time! (Bread can be frozen for later use, thaw overnight.)
Holly's Sour Cream Cinnamon Coffee Cake
This is a staple at Sherwood Forest; we’ve been preparing it since the day we opened. Holly, a good friend of ours, didn’t have a kitchen (don’t ask), so she would hang out and help around the place, and she absolutely loves this coffee cake. We named it for her, one of the first Sirens of Sherwood.
Holly’s Sour Cream Cinnamon Coffee Cake
2 sticks butter (room temperature)
1 Cup sugar
2 Cups flour
1 ½ tp. baking powder
2 eggs
½ tp. baking soda
1 tp. vanilla extract
1 Cup sour cream
Filling and topping:
¾ cup finely chopped walnuts or pecans
1 tp. cinnamon
2 tp. sugar
Heat oven to 350 degrees. Grease and flour a 9- or 10-inch tube or bundt pan. In a large mixing bowl, lightly beat the butter, sugar, and eggs; mix in the sour cream. In a second bowl, mix the flour, baking soda and powder and add it to the large (first) mixing bowl, beating until blended. Spoon half the batter into the pan.
Next, thoroughly mix the nuts, cinnamon, and sugar. Sprinkle half the mixture over the batter in the pan. Pour in the remaining batter and then sprinkle the rest of the topping on the top. Bake for 45 to 55 minutes or until a toothpick comes out clean. Let cool for 10 minutes and remove from pan. Yum yum!
(2-year old Mazie just can't get enough of this stuff, so you might want to double this recipe--it freezes great!)
1 orange
1 Cup chopped cranberries
1 Cup sugar
2 Tbs. butter, melted
1 large egg
1/2 tp. salt
1 1/2 tp. baking powder
2 cups flour
1/2 tp. baking soda
1 Cup chopped pecans
Scrape rind from orange and mix w/ cranberries. Squeeze orange and add enough water to make 3/4 Cup. Beat egg and add orange juice, butter, and sugar. Mix together dry ingredients and add to egg mix. Blend in cranberries and nuts. Pour batter into greased 9x5 loaf pan and bake at 350 degrees for 45-50 minutes.
This bread will bring the Great Pumpkin smile to all who partake of it, and it is (or will soon be) a favorite of Rose, a soon-to-be Siren of Sherwood.
1/2 Cup butter, room temp.
3/4 Cup brown sugar
2 large eggs, beaten
1 1/2 teaspoons vanilla
1/2 Cup pumpkin
2 Cups flour
1 1/2 teaspoons baking powder
pinch of salt
1/4 Cup skim milk
2/3 Cup chocolate chips
Cream the butter and sugar. Add the eggs, vanilla, and pumpkin. In separate bowl, combine the flour, baking powder, and salt. Add to egg mixture with milk. Mix well, stir in chocolate chips. Spoon into greased and floured 9 by 5 inch loaf pan. Bake at 325 degrees for 60 to 70 minutes, or until knife comes out clean. Cool, then remove from pan.
Trick or Treat and have a safe and happy Halloween!
Zen Jen, another groovy Sherwood Forest Siren, loves this fall recipe and makes it for her daughter Mazi, who just adores running through huge piles of leaves.
Cake:
4 large eggs
1¾ Cup sugar
3 Cups flour
1-tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon grated orange peel
½ Cup fresh orange juice
½ Cup vegetable oil
1-teaspoon vanilla extract
3 Cups thinly sliced tart apples
2 teaspoons sugar
¼ teaspoon cinnamon
Glaze:
¼ Cup sugar
2 tablespoons buttermilk
¼ teaspoon baking soda
Preheat oven to 375 degrees. Coat a 10-inch tube pan with cooking spray and dust with 1-tablespoon flour. Beat eggs and add sugar. In separate bowl combine flour, baking powder, and next four ingredients and stir. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture. Combine apples, 2 teaspoons sugar, and ¼ teaspoon cinnamon. Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat with remaining batter and apples. Bake for 50-60 minutes. Cool on wire rack 20 minutes, then remove from pan. For glaze, cook ingredients in small saucepan over medium heat for 2 minutes or until foamy, stirring constantly. Drizzle over warm cake. Cool completely.
There's never any left-overs when we serve this dish, the guests take them for their afternoon snacks
Ingredients
3 cups flour
3/4 cup vegetable oil
1 teaspoon baking soda
1 1/2 cup's sugar
1/2 teaspoon baking powder
2 cups lemon yogurt
1 teaspoon salt
2 tablespoons lemon juice (real lemon)
3 eggs
Directions
1. Sift the dry ingredients: put in separate bowl
2. Lightly beat the eggs in a large bowl
3. Add the oil and sugar; mix well
4. Add yogurt and lemon juice and dry ingredients - mix well
5. Pour into two well-greased loaf pans
6. Bake at 325 for one hour
eggs 1 tp cinnamon
3/4 Cups vegetable oil 1 tp salt
1 1/2 Cups sugar 2 tp baking soda
2 tp vanilla 1/2 tp baking powder
3 Cups zucchini, grated 2 1/3 Cups flour
1/2 Cups nuts, optional 1/2 Cup unsweetened cocoa
Combine wet ingredients, then dry ingredients, and combine. Add zucchini & nuts, bake in 2 greased loaf
pans at 350 for 45 min.