Kopy Kat Recipes - C

Cross-B Guest Ranch Divine Divinity

2-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
Walnuts (optional)

Prepare waxed paper first. (You'll need to work fast when dropping divinity onto buttered waxed paper.) Cook sugar, corn syrup, and water until candy thermometer reads 230 degrees. While cooking syrup, whip egg whites. Pour 1/2 of the syrup into egg whites.

Let remaining syrup boil to 250 degrees and then pour into mixture. Beat until dull. Add vanilla. Add walnuts if desired. Drop on paper quickly in desired size; mixture will set up fast! Store in sealable container. Makes approximately 2 dozen

Creekside Inn Oatmeal Raisin Chocolate Chip Bars

1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup butter, softened
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups old-fashioned oats
1 cup raisins
1 cup semi-sweet chocolate chips

Combine flour, baking soda, and spices; set aside. In a separate bowl, mix softened butter and brown sugar. Add eggs and vanilla and beat well.

Gradually add flour mixture and oats alternately while mixing on low speed. Stir in raisins and chocolate chips by hand. Spread in greased 13 x 9-inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Let cool and cut into bars.

Fairville Inn Pumpkin Bars

4 eggs
3/4 cup vegetable oil
2 cups sugar
1 can (about 15 ounces) pumpkin
2 cups flour
2 teaspoons cinnamon
3/4 teaspoon ginger
3/4 teaspoon cloves
3/4 teaspoon nutmeg
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

Orange Cream Frosting
1 small package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1-1/2 teaspoons milk
1/2 teaspoon vanilla
3/4 teaspoon grated orange peel
Powdered sugar (about 2 cups)

In large bowl of an electric mixer, beat eggs lightly. Beat in oil, sugar, and pumpkin. In another bowl, stir together flour, cinnamon, ginger, cloves, nutmeg, salt, baking powder, and baking soda. Gradually add to pumpkin mixture, blending thoroughly.

Pour batter into a greased and flour-dusted 10 x 15-inch baking pan. Bake in a 350-degree oven for about 35 minutes or until edges begin to pull away from sides and center springs back when lightly touched. Let cool in pan on a rack.

Orange Cream Cheese Frosting: In small bowl, beat cream cheese and butter until fluffy. Beat in milk, vanilla, and grated orange peel. Gradually sift in enough powdered sugar to make a spreadable icing. Makes about 6 dozen bars.

Captain's Quarters Inn Coconut Squares

1 stick butter
3 eggs
1 cup chopped walnuts
1 yellow (plain) cake mix
8 ounces softened cream cheese
1 box (unsifted) confectioner's sugar
1 teaspoon vanilla extract
Shredded coconut

Melt butter. Beat 1 egg and add chopped walnuts. Add the melted butter to the egg-walnut mixture. Mix in cake mix. Press this mixture into bottom of a greased 11 x 15-inch or 10 x 12-inch pan. Beat 2 eggs with cream cheese, sugar, and vanilla extract. Pour on top of crust and spread. Top with shredded coconut.

Bake in preheated oven at 350 degrees for 20 to 25 minutes. Cut into squares when cool and fit into a paper muffin holder. If you do not wish to serve all of this immediately after baking, this freezes well. Makes 30 to 60 small pieces.

Cliff Cottage Inn Boston Cream Pie

Cake:
3 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
Pinch of salt
3/4 cup cake flour

Filling:
1/2 cup granulated sugar
1/4 cup all-purpose flour
1-1/2 cups milk
6 large egg yolks
2 teaspoons pure vanilla extract
Pinch of salt

Chocolate Glaze:
1/2 cup granulated sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces (4 squares) semi-sweet chocolate, coarsely chopped

Preheat oven to 350 degrees.mGrease 9-inch round cake pan and line with waxed paper.

Cake: Beat together the 3 egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale. Using clean dry beaters, beat together egg whites and salt at medium speed until very soft peaks form. Fold yolk mixture into egg whites.

Sift flour over mixture and fold in gently. Don't over-mix! Pour batter into prepared pan and bake until top springs back when lightly pressed, about 25 minutes.

Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on rack.

Filling: In a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring to boil over medium heat; boil for one minute, whisking constantly. Strain through a fine sieve into a bowl.
Press plastic wrap on surface and chill for 30 minutes.

Using a serrated knife, cut cake horizontally in half. Carefully removed waxed paper. Place bottom layer on a serving plate and spread evenly with filling. Top with remaining cake layer.

Chocolate Glaze: In a saucepan, bring sugar, corn syrup and water to a boil over low heat, stirring constantly until sugar has dissolved. Remove from heat.

Add chocolate and let stand for one minute. Whisk until smooth. Gradually, pour glaze over cake, allowing it to drip down the sides. Let stand until glaze sets. Pie must be stored in the fridge.

Charlesview Suites Inn Big Batch Vegetable Soup

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.

Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot. Makes 8 servings

Colonial Innkeeper's Pie

1 pastry for a 9 inch single crust pie
1 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup water
2/3 cup white sugar
1/4 cup butter
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1/2 teaspoon vanilla extract
1 egg
1/2 cup chopped walnuts

In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.

Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more.

Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts. Bake in a 350 degrees for 55 to 60 minutes. Serve warm. Makes 8 servings

Chalet Inn Sauerbraten

4 cups onions (2 cups cut-up and 2 cups diced), divided
2 1/2 cups water, divided
1 cup each cut-up celery and carrots
1 small lemon, sliced
1 teaspoon ground ginger (or gingersnaps)
12 peppercorns
6 whole cloves
1 bay leaf
3 3/4 pounds boneless beef chuck, rump, or bottom round roast
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 tablespoons firmly packed brown sugar or dark corn syrup
2 packets instant beef broth and seasoning mix

In 1-quart saucepan combine cut-up onions, 1 cup water, celery, carrots, lemon and peppercorns, cloves and bayleaf; bring marinade to a boil. In 4-quart stainless steel or glass bowl pour marinade over beef; cover with plastic wrap and refrigerate for 3 to 4 days, turning meat over once everyday and stirring the ingredients, rubbing the meat.

Preheat oven to 350 degrees F. Drain meat, reserving marinade and transfer meat to rack in roasting pan; strain marinade, discard solids and reserving liquid. Roast meat until rare, about 45 minutes.

In a 4-quart saucepan or Dutch oven heat oil; add meat and cook until well browned on all sides. Remove meat from pan and set aside. In same pan saute diced onions until browned; spinkle with flour and cook, stirring constantly, for approximately one minute. Gradually stir in reserved marinade; add remaining 1 1/2 cups of water and the sugar (or syrup) and broth mix and, stirring constantly, bring to a boil.

Return meat to pan and reduce heat to a simmer; cover and let simmer until meat is tender, about 45 minutes, turning meat and stirring gravy several times during cooking. Adjust thickness of gravy with flour and broth if necessary. Serve meat thinly sliced with gravy. Serves 12

Crow's Nest Inn Hearty Mac 'N Cheese

1 pound ground beef
1 small onion, chopped
2 packages (7 1/4 ounces each) macaroni & cheese dinner
1 cup (4 ounces) shredded mozzarella cheese
6 bacon strips, cooked and crumbled

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Meanwhile, prepare macaroni and cheese according to package directions. Drain beef mixture; stir into macaroni and cheese.

Transfer to a greased shallow 2 1/2 qt. baking dish. Sprinkle with mozzarella cheese and bacon. Broil until mozzarella is melted, about 2 minutes. Makes 6 to 8 servings.

Cajun Cafe's Bourbon Chicken

1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or overnight. Refrigerate leftover sauce.

Braise chicken with marinade on medium-low heat until cooked. Remove from frying pan. In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is disolved. Add chicken to sauce and stir until chicken is coated and ready to serve.

Captain's Inn Swedish Meatballs

3/4 lb lean ground beef
1/4 lb ground pork
1/2 lb ground veal
1 1/2 cups soft breadcrumbs
1/2 cup chopped onion
1 egg
1 1/4 tsp salt
1 cup light cream
1 tbsp butter or margarine plus
2 tbsp butter or margarine
1/4 cup finely snipped parsley
Dash pepper
Dash ground nutmeg
Dash ground ginger

Have meats ground together twice. Soak bread in cream about 5 minutes. Cook onion in tablespoon butter until tender, but not brown. Mix meats, crumb mixture, onion, egg, parsley, and seasonings. Beat 5 minutes at medium speed in mixer or mix by hand until well combined. Shape into 1 1/2 inch balls. (Mixture will be soft, for easier shaping, wet hands and chill mixture first.)

Brown meatballs in 2 tablespoons butter in skillet. Stir in 2 tablespoons flour. Add 1 beef bouillon cube dissolved in 1 1/4 cups boiling water and 1/2 teaspoon instant coffee powder. Cook and stir until gravy thickens. Add meatballs. Cover and cook slowly, about 30 minutes. Baste occasionally. Serve warm. Makes 2 dozen

Castle Marne B&B Chicken Dijon

3 tbsp. butter
4 chicken breasts, deboned and cut in small, thin strips
2 tbsp. flour 1 cup chicken broth
1/2 cup light cream
1 cup chicken broth
1 tbsp. Dijon mustard
Salt and pepper to taste
Chopped parsley for garnish

Melt butter in large skillet. Add chicken breasts and cook until done and lightly browned, about 3 minutes. Put chicken aside and keep warm. Stir flour into drippings in the skillet and cook for 1 minute. Add the chicken broth and light cream.

Stir and cook until the sauce thickens and bubbles. Stir in mustard. Return chicken to pan and heat through, about 10 minutes. (If it doesn't thicken enough, put in a little corn starch/cold water mixture to thicken.) Serve over freshly baked puff pastry shell. Garnish with coarlsy chopped parsley. Makes 4 servings

Crystal River Inn Stroganoff

1 lb beef stewmeat
1 envelope Lipton onion soup
1 can cream of mushroom soup
1 can of mushrooms
1 cup hearty red wine
1 cup sour cream
1 tsp thyme

Mix together first 5 ingredients (browning the meat first is the ideal but not crucial), and bake in a covered casserole for 2-3 hours at 275 degrees. With thirty minutes to go, stir in one cup sour cream and 1 tsp thyme, then return to the oven uncovered. Serve it over rice, pasta, or garlic mashed potatoes with French bread and a green salad.

Cedar Grove Mansion Inn Brandy Bread Pudding

Pudding:
8 cups French bread, crumbled
3 pints hazlenut cream
8 eggs
2 cans sweetened condensed milk
3 tablespoons vanilla extract
2 cups butter, softened
1 tablespoon cinnamon
2 tablespoons nutmeg

Brandy Sauce:
2 cups butter, softened
1/2 cup brandy
4 cups powdered sugar
2 tablespoons vanilla extract
3 cups whipping creme

Put crumbled French bread in casserole dish. Mix other ingredients together and pour over bread. Bake, covered, for 45 minutes at 350 degrees. Uncover and bake for 15 minutes at 375 degrees.

Sauce: Mix all ingredients except brandy until blended. Add brandy last.

Camellia Inn Breakfast Custard

1 loaf cinnamon/raisin bread (crusts removed)
3/4 cup sugar
1 cup heavy cream
7 eggs + 3 egg yolks
1 cube butter melted
1 tbsp vanilla
3 cup milk

Heat oven to 350. Layer bread & melted butter in a 9 x 13 casserole pan. Combine rest of ingredients and pour evenly over bread. Bake 1 hour in a pan of hot water. Let sit for 20 minutes before serving. Dust with powdered sugar. Can be assembled the night before. Makes 12 servings

Captain Freeman Inn Orecchiette Pasta with Broccoli

1 lb broccoli florets, cut into 1-inch pieces
3 tbsp minced fresh garlic
3 tbsp anchovy paste
4 tbsp olive oil
1 lb fresh orecchiette pasta
Freshly ground pepper
1/2 cup finely grated Parmigiana-Reggiano cheese

Bring 5 quarts of water to a boil and cook the broccoli florets for about 3 minutes, or until al dente. While the broccoli cooks, heat the olive oil in a large saute pan or Dutch oven and saute the garlic with the anchovy paste for 3-4 minutes.

Remove the broccoli from the water with a slotted spoon. Add the pasta, keeping the water at a full boil. Cook the pasta until al dente, for about 1 minute; drain, reserving 1 cup of pasta water.

Add the reserved pasta water to the garlic and anchovy saute pan. Add the pasta and broccoli to the mixture. Add pepper to taste. Heat through and serve immediately with the grated cheese. Makes 4 servings

Camellia Inn Sausage Pie

8 skinless sausage links
1/4 cup chopped green onions
1/4 cup or less melted butter
1/2 cup grated cheese
3/4 cup biscuit mix
2 eggs
3 cup frozen Potatoes O'Brien
2 tbsp milk
6 oz softened cream cheese
Salt & pepper to taste
1/3 cup milk

Heat oven to 400. Grease a deep pie plate. Spread in potatoes. Mix onion, 2 tbsp milk, cream cheese, salt & pepper spread over potatoes.

Lightly brown sausages and arrange in spoke fashion over potatoes. Beat together biscuit mix, milk & eggs. Pour around sausages. Bake 20-25 minutes. Makes 8 servings

Cobble House Inn Rigatoni

1/2 teaspoon salt
3/4 lb. rigatoni pasta
1 cup chicken broth
3 (6 oz.) zucchini or yellow squash or combination sliced into 1-1/2" sticks
1-1/4 cups low fat milk
2 tablespoons flour
1/2 teaspoon ground black pepper
1/4 cup Parmesan cheese
6 thin slices prosciutto chopped
3 tablespoons chives
1 tablespoon unsalted butter

In a large pot, bring 4 quarts water and 1 teaspoon salt to a boil. Add pasta: cook according to package directions. Drain and place into large pasta bowl.

In a large skillet heat 1/2 cup broth until simmering. Add squash and cook over high heat 3 to 5 minutes, until crisp-tender. Remove, place squash in a bowl and cover.
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In small bowl, whisk remaining broth, milk, flour, remaining salt and pepper until smooth and pour into skillet. Bring to a boil, reduce heat to a simmer, stirring 1 minute, until slightly thickened. Remove from heat. Stir in parmesan, prosciutto, chives and butter. Pour sauce over pasta, add squash, toss and serve. Makes 4 servings

Casa Bella Inn Fettuccine alla Gaby

Handful of dried mushrooms
Olive oil
1/2 chopped onion
3 slices cooked ham, julienned
2 cups tomato sauce
Fresh parsley
1 tablespoon butter
Salt and pepper to taste
1lb. cooked fettuccine
Parmesan cheese to taste

Soak dried mushrooms in warm water for 15 minutes. Saute onions in olive oil and add julienne of ham. Add chopped mushrooms, reserving the liquid, and cook 5 minutes on medium heat.

Add mushroom liquid and tomato sauce and cook for 2 minutes. Add remaining ingredients. Place fettuccine on a plate, top with mushroom mixture and add a generous amount of parmesan cheese. Makes 3 servings

Combes Family Inn Macaroni and Cheese

7 ounces of dry macaroni (1 3/4 cups- about 2 ounces of dry per 1/2 cup)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
Dash pepper
2 cups milk
2 cups shredded American or Cheddar Cheese
1/4 cup bread crumbs
1 tablespoon melted butter

Preheat oven to 350. Cook macaroni, following package directions. Drain and rinse. Melt butter in saucepan, blend in flour, salt, and pepper. Add milk. Cook, stirring constantly until mixture thickens. Stir in 1 cup of cheese until melted.

Combine cheese mixture and macaroni. Fold in remaining cheese. Pour in greased 2 quart casserole. Combine bread crumbs and melted butter. Sprinkle on top of casserole. Bake in 350F oven for 30 to 40 minutes until lightly brown and bubbly. Makes 6 servings

Campion House Lemon Blueberry Sour Cream Cake

3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks margarine
2 teaspoons lemon extract
3 cups sugar
6 eggs
1 cup sour cream
1 1/2 cups blueberries

Grease and flour tube pan. In medium bowl, sift flour, soda and salt. In large mixing bowl, cream margarine; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after last addition.

On lowest speed, add half the flour, beating only until blended. Add all the sour cream, , then the balance of the flour. Mix until smooth. Stir in blueberries. Pour into prepared pan and bake at 350 degrees for 60 to 80 minutes. Cool 20 minutes in pan, then turn onto a cooling rack. Makes 14 servings

Chipley Murrah House B&B Chicken

12 pieces chicken (skin and pare off fat)
1 can whole cranberry sauce
2 packages any dried onion soup
1/3 cup Milani's 1890 or any similar salad dressing

Combine all ingredients. Bake gently 1 1/2 hours. Be sure to spoon pan sauce over each serving. Makes 12 servings

Easy, quick, hearty, with a Polynesian tease. You can add pineapple chunks to emphasize the Polynesian. As it is, it's more towards the hearty.

Castle Marne's Chocolate Truffles

1 cup semisweet chocolate chips
2 squares (1 oz. each) unsweetened chocolate, chopped
1 1/2 cups powdered sugar
1/2 cup butter, softened
2 tbsp. B&B Liqueur (orange, raspberry, hazelnut, or other flavored liqueurs may be used)

Melt the chocolate chips and unsweetened chocolate in a heavy, small saucepan over low heat, stirring constantly. Set aside and let chocolate cool slightly.

Combine the powdered sugar, butter, and liqueur in a bowl. Beat with an electric mixer. Beat in the cooled chocolate until smooth. Refrigerate about 30 minutes or until the mixture is fudgy and can be shaped into balls.

Shape the mixture into 1" balls by rolling in the palms of your hands. Then roll the truffles in chocolate sprinkles, cocoa, chopped nuts or cookie crumbs to add flavor and prevent the truffles from melting in your fingers. You can also try drizzling melted milk chocolate over the rolled truffles for a pretty effect. Makes 2 dozen

Cottage Gardens Inn Chocolate Caramel Cheesecake

2 cups vanilla wafers (about 50), crushed
6 tablespoons melted butter
1 14-ounce package vanilla caramels, about 48
1 5-ounce can evaporated milk
1 cup chopped pecans, toasted
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semi-sweet chocolate pieces, melted and slightly cooled
Whipped cream, optional
Pecans, chopped, optional
Semi-sweet chocolate pieces, melted, optional for drizzling
Caramel ice cream topping, optional

Preheat oven to 350 degrees. For crust, combine vanilla wafers and melted butter. Press mixture onto bottom and about 2 inches up sides of a 9-inch springform pan. Bake in preheated oven for 10 minutes. Cool on wire rack.

Cook and stir caramels and evaporated milk over low heat until smooth. Pour over crust. Sprinkle with 1 cup pecans. Chill while preparing filling.

For filling, beat cream cheese, sugar and vanilla with an electric mixer until combined. Add eggs; beat on low speed just until combined (do not overbeat). Stir in melted chocolate. Pour over carmel-pecan layer.

Bake in preheated oven 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover and chill for at least 4 hours before serving.

Let cheesecake stand at room temperature for 20 minutes before serving. Cut into wedges to serve. If desired, garnish each serving with whipped cream, pecans, melted chocolate and caramel topping. Makes 12 servings