Kopy Kat Recipes - S

Saltair Inn Ginger Snap Crumb Cake

3 cups flour
2 cups sugar
1 stick butter
3 tsp baking powder
3 eggs
1 cup milk

Topping:
2 doz gingersnaps - coarsely crushed
4 tbsp flour
4 tbsp light brown sugar
4 tbsp butter, soft
Powdered sugar

Mix flour, sugar, shortening, and salt. Remove 1 cup and set aside for topping. Add to the remainder the baking poder, eggs, and milk. Mix well and pour into a 9 x 13 pan.

To mix the topping, mix the gingersnaps, flour, brown sugar, butter and cinnamon until crumbly. Add to the reserved dry cake mix. Sprinkle over the top fo the cake batter. Bake at 375 for 25-35 minutes. Let cool for 10 minutes. Sprinkle with powdered sugar before serving. Makes 10 servings

Seven Wives Inn Sausage en Croute

Filling:
1 lb. bulk sausage
3 or 4 green onions including some tops, chopped
5 or 6 medium mushroom sliced
3 oz monterey jack cheese, grated

Saute onions and mushrooms in a little butter and fry sausage until pink has disappeared. Grate cheese. Refrigerate in separate container until morning.

Crust:
1/2 cup butter
3/4 cup cottage cheese
1 cup flour

In food processor mix butter and cottage cheese until blended leaving some pea size butter pieces. Add flour and turn machine on and off until just blended. Turn out onto plastic wrape, form a ball and refrigerate overnight or for at least two hours.

In the morning roll out dough, add sausage down center, top with mushrooms onion mixture, top with grated cheese. Slash protruding crust about six times and lap over filling. Place on cookie sheet. Bake at 350 degrees for 1/2 hour or until brown. Makes 6 servings

Sautee Inn B&B Raspberry Breakfast Cake

2 tablespoons butter, melted
3 eggs, beaten
1 1/2 cups milk
3/4 cup all purpose flour
1/3 cup sugar
8 oz. plain yogurt or sour cream
1/4 cup brown sugar
3 cups raspberries or other fruit in season, sugared to taste
1 kiwi fruit for garnish

In blender, mix eggs, milk, flour, and sugar. Pour melted butter into fluted quiche pan. (Regular quiche pan will work, but it's not as pretty.) Pour mixture into pan and bake at 375 degrees for 30 minutes or until edges are brown and center is set.

Sprinkle fruit with sugar to taste. Mix yogurt with brown sugar. When cake is done, turn it over onto serving tray. Fill center with yogurt mixture and top with fruit. Garnish with sliced kiwi fruit and serve. Makes 8 servings

Stonegrove B&B Chicken Gloria

1 cup orange marmalade
3/4 cup Burgundy
3/4 cup water
1/2 cup orange juice
1 8-ounce can apricots, drained and pureed
2 tablespoons red currant jelly
2 tablespoons cornstarch, dissolved in 1/4 cup cold water
6 8-ounce chicken breast halves, skinned, boned, and lightly pounded
Seasoned flour
Oil
1/4 cup sherry
1/4 cup brandy
Halved apricots and chopped fresh parsley for garnish

Combine first 7 ingredients in saucepan and simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch mixture, stirring constantly. Simmer until thickened, about 5 minutes.

Meanwhile, dredge chicken breasts lightly in flour. Heat oil in large skillet, add chicken and sauté until golden brown on both sides; do not overcook. Drain on paper towels. Pour off oil and wipe out skillet.

Return chicken to pan. Add sherry and brandy and simmer 2 minutes. Stir in apricot sauce, spooning over chicken to coat lightly. Transfer to heated platter and garnish with apricot halves and chopped parsley. Serve with remaining sauce. Makes 6 servings