Empire State Bed and Breakfast Association, New York Lodging and Accommodations.

Recipes - A taste of NYS!

Eileen's Soup

2 Tbs. cooking oil
4 cloves of chopped garlic
1 lb. ground Italian sausage (I use Jimmy Deans)
1 head of escarole (cleaned well) or 3 cups of kale or spinach, roughly chopped
4 cups chicken or beef stock or broth
1 Lg. can diced tomatoes
1 can cannellini beans (white kidney beans) drained and rinsed)
1 package of tortellini

In a soup pot, sauté the garlic in oil over medium heat until tender. Add ground sausage and brown well. Place greens on top of the browned sausage and cover. Cook over med-low heat until greens are almost wilted, and stir.

Add broth, tomatoes and cannellini beans and bring to a low boil. Stir in tortellini and cook as directed until tortellini is done. Season with salt and pepper to taste.

Anne Hutchins (www.RiverEdgeMansion.com)

Apple Butter

12 Apples – peeled, cored and chopped (I use Macintosh)
3-1/2 cups of white sugar
2-1/2 cups of brown sugar
6 teaspoons of Cinnamon
1 teaspoon of Cloves

Put all ingredients in a crock pot and cook for 2 hours on high. Reduce to low setting and cook for 8 to 12 hours or until thick and dark golden in color.

Apple Butter can be frozen or canned in canning jars. This recipe fills 11 8 oz jars.
... submitted by Maria Delaney

Gingerbread Scones

2 cups all purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
½ teaspoon salt
1/3 cup unsalted butter, chilled
1 large egg
3 tablespoon molasses
3 tablespoons milk
1 teaspoon vanilla
½ cup golden raisins (optional)

Preheat oven to 375 degrees and lightly butter a 10 inch diameter circle in the center of a baking sheet.

In a large bowl combine all dry ingredients, stir to mix. Cut in butter until mixture resembles coarse crumbs. Add raisins if desired. In small bowl mix all wet ingredients and add to flour mixture. Dough will be sticky. With lightly floured hands pat dough into an 8 inch circle. With serrated knife cut circle into 8 wedges. Bake 20-25 minutes until tooth pick inserted comes out clean, remove baking sheet to wire rack to cool. Recut into wedges if necessary. Serve warm with maple butter.

Maple Butter:
¼ Cup softened butter, 2 teaspoons maple syrup, 1-2 drops maple extract (if desired). Mix until well blended, serve immediately

Submitted by Sunny of Sunnys Roost Bed & Breakfast!

Blueberry French Toast

A favorite breakfast entree at Sunrise Landing Bed and Breakfast on beautiful Seneca Lake - served with blueberry sauce, and rum soaked,sliced bananas

Approximately 12 slices of homemade type white bread (Dense bread to cover bottom of pan. Number of slices will vary depending on size of bread used. I use Monk's Bread) 1 1/2 8-ounce packages of cold cream cheese (I use reduced fat) 1 cup blueberries –( when not in season, I use Dole frozen blueberries)
12 large eggs
1/3 cup maple syrup
2 cups milk
1 teaspoon vanilla

Trim crusts from bread and discard. Cut the cream cheese into 1 inch cubes. Arrange half the bread slices in a buttered 9 X 13 baking dish (approximate size ). Scatter the cream cheese over the bread and top with blueberries. Arrange remaining bread slices over the blueberries. Whisk together eggs, syrup, milk and pour over bread. Let chill, covered, overnight. Bake, covered with foil, in a preheated 350 degree oven for 30 minutes. Remove foil and continue baking for approximately 30 minutes longer (should be nicely browned). Remove from oven – let rest, covered with a towel for about 10 minutes before cutting.

Blueberry sauce:
Combine 1 cup sugar, 2 tablespoons cornstarch, and 1 cup of water in a saucepan. Cook over moderately high heat, stirring, until mixture thickens. Stir in 1 cup blueberries and simmer, stirring occasionally, for 10 minutes or until blueberries burst. Add 1 tablespoon butter and stir the sauce until the butter melts. Serve over the French Toast, which has been sprinkled with powdered sugar. Garnish with a dollop of whipped cream, if desired.

NOTE: I generally use Monk’s Bread – and use more slices because they are sandwich size ( enough to make top and bottom layers). I sometimes cut the recipe down to serve 4, using an 8 X 8” size pan, and a little more than 1/2 of each of the ingredients – serves 6 - 8

Submitted by Barb of Sunrise Landing!

Chocolate Chip Scones

2 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
scant teaspoon salt
1/3 cup sugar
6 oz. cold, unsalted butter (3/4 stick)
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips

Measure flour, baking powder, baking soda, salt and sugar into mixing bowl, and stir thoroughly. Cut butter into small chunks and cut into dry ingredients with a pastry cutter or knife until mixture is coarse and granular in texture. Add chocolate chips and mix. Measure the milk and add flavoring to the milk. Make a well in the center of the dry ingredients and add liquid all at once. Mix just until thoroughly moistened. Use an ice cream scoop to make rounds on an air-bake pan, or spoon into a scone pan (this recipe just fits into the Williams Sonoma mini scone pan - pans can also be obtained at King Arthur Flour website). Bake 12 - 16 minutes, depending on size. They should be nicely browned but do not over bake as they will dry out. Let cool for 10 minutes and carefully remove from scone pan or cookie sheet and place on cooling rack. Drizzle a confectionery sugar glaze over the top*.

NOTE: This recipe can be altered to make other flavors, eliminating the almond extract. I have made date/nut with vanilla extract using dried dates, another variety with Heath Bar Crunch, and also one with crushed almonds and sliced almonds on top (increase sugar to 1/2 cup. The variations are endless

*Sugar glaze: Mix confectionery sugar with enough orange or lemon juice to make a glaze just thick enough to drizzle nicely over scones while they are cooling on rack.

Submitted by Barbara of Sunrise Landing Bed and Breakfast

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