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American Heritage House, Our Granbury Bed and Breakfast
located in Granbury, Texas
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Click here for your free gift just for visiting our website
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Heritage House Signature Pecan Pie Muffins
| Ingredients: |
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1 packed cup light brown sugar |
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1 cup flour |
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¾ cup chopped pecans |
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1 egg |
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1 stick melted butter |
| Directions: |
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Spray mini-muffin tin with PAM. |
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Mix brown sugar, flour and pecans. |
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Combine with egg & butter in mixing bowl |
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Spoon mixture into muffin tin. |
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Bake at 325° for 18 minutes or until |
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just turning brown around the edges. Do |
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NOT over cook or they will be hard. |
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Let stand 10 minutes in muffin tin before |
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serving. If you try to remove them in less |
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than 10 minutes they won't hold their shape. |
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If you wait longer they won't pop out easily |
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and you'll ruin many trying to dig them out. |
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Yields 24. |
Heritage House Hot Fruit Compote
| Ingredients: |
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2 cans peaches, drained & cut into bite size pieces |
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2 cans pears, drained & cut into bite size pieces |
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2 cans pineapple chunks |
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1 can apricots, drained & cut into bite size pieces |
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12 to 14 marachino cherries |
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3 Tbs flour |
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1 cup brown sugar |
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1 tsp cinnamon |
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4 Tbs butter |
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Devonshire Cream (see recipe) |
| Directions: |
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Spray 4 qt. baking dish with PAM |
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Add drained & sliced fruit |
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Mix dry ingredients and sprinkle evenly |
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over fruit |
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Dot with butter |
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Bake 1 hour @ 325° |
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Allow to cool some, then stir to blend in topping |
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and to segregate cherries |
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Spoon compote into serving dishes |
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Drizzle back & forth with Devonshire Cream and |
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top with one of the baked cherries |
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Makes about 12-14 servings |
| Tips: |
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Layer prepped fruit in order beginning with |
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pears on bottom (closest to heat since they take |
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longer to break down into soft tissue consistent |
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with rest of fruit ingredients). |
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Next make a pocket for the cherries (if these are |
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exposed among the top layers, they will tend to |
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toughen). |
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Finally add the pineapple chunks, peaches and |
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apricots. |
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You can optionally just use a tablespoon dollop |
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of Devonshire in lieu of the drizzle, but it is not |
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as striking a presentation. |
French Toast De la Madeleine
| Ingredients: |
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¾ of 1 lb. loaf French bread |
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6 oz. cream cheese |
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1 stick of butter |
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9 eggs |
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2 cups heavy cream |
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2 cups milk |
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½ cup of syrup |
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½ tsp. salt |
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2 tsp. vanilla extract |
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Cinnamon sugar |
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Powdered sugar |
| Directions: |
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Spray bottom of 9x13 baking dish with PAM. |
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Cube bread into ¾" cubes and put in baking dish. |
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Cube cream cheese and sprinkle over bread. |
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Melt butter and drizzle over bread. |
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Mix eggs, heavy cream, milk, syrup, salt & |
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vanilla and pour over bread. |
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Mash down with a fork, cover and refrigerate |
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overnight. |
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Sprinkle heavily with cinnamon sugar for color |
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before baking. |
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Bake at 350° for 65 minutes or until |
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golden brown. |
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Allow to cool 6-8 minutes to firm up. |
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Slice and serve with Homemade Syrups. |
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If served à la carte, sprinkle powdered sugar |
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over the serving plate and serve without syrup. |
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Yields 10 servings. |
Heritage House Signature Cookies
| Ingredients: |
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1 cup (2 sticks) unsalted butter, room temperature |
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¾ cup firmly packed light-brown sugar |
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¼ cup granulated sugar |
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½ tsp salt |
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1 tsp pure vanilla extract |
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1 large egg, room temperature |
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2 cups all-purpose flour |
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½ tsp baking soda |
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12 ounces semisweet chocolate, coarsely chopped |
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6 ounces white chocolate, coarsely chopped |
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8 ounces pecans, chopped (2 cups) |
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24 perfect pecan halves |
| Directions: |
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Preheat oven to 375°. |
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Line 2 baking sheets with parchment paper. |
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In bowl of an electric mixer fitted with the paddle |
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attachment, cream butter and both sugars until light and |
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fluffy, about 4 minutes. |
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Add salt and vanilla, and mix to combine. |
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Add egg, and continue beating until well combined. |
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In a medium bowl, whisk together flour and baking soda. |
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Slowly add dry ingredients to butter mixture. |
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Mix on low speed until just combined. |
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Stir in chopped pecans and both chocolates. |
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Using an ice-cream scoop or a tablespoon, scoop out |
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dough, and place about 6 balls on each baking sheet, |
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about 3 inches apart. |
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Flatten each ball slightly, and gently press a pecan half in |
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the center. |
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Place baking sheets on 2 center oven racks. |
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Bake 7 minutes & rotate pans between oven shelves. |
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Bake another 6 to 8 minutes or until just brown around |
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the edges. |
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Remove from oven, and let cool slightly before removing |
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cookies from baking sheets to cool on wire racks. |
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Repeat process with remaining dough. |
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Yields 2 dozen large cookies. |
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