Email: Click to send email to innkeeper
Website: www.prospect-hill.com
Tel: 423-727-0139
Toll free tel: 800-339-5084
Reservations: 800-339-5084
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Mountain City , Eastern Tennessee , Tennessee 37683 , USA Email: Click to send email to innkeeper Website: www.prospect-hill.com Tel: 423-727-0139 Toll free tel: 800-339-5084 Reservations: 800-339-5084 |
Number of Servings: 4 Serving Size: 1 ½ slices
Pan Size: any shiney (not dark) cookie sheet or flat pan Oven temp: 450
Preparation time: 15 min. Cooking Time: 25-30 min.
Bread making not included
Ingredients in Order of Use:
4 eggs
2/3 cup milk
1/4 tsp. Baking powder
1 tbsp. Vanilla
6 slices homemade bread, sliced thickly
Cinnamon Sugar
Garnish–mint sprigs or orange slices
Step by Step Directions
The night before serving, mix together eggs, milk, baking powder and vanilla. Pour into a large flat pan. Dip and cover both sides of the bread with the mix, cover with a lid or plastic wrap and refrigerate over night.
In the morning, sprinkle with cinnamon sugar. Grease baking pans or cookie sheets and bake bread for about ½ hour or until puffed and brown.
Serve with butter, warm syrup and a side of stewed fruit (optional). . Garnish with mint or orange slices for color.
Presentation: Stack pieces like dominos and dust with powdered sugar. Mint for garnish.
1 ½ cups sifted, all-purpose flour
2 teaspoons baking powder
A pinch of salt
1 tablespoon cinnamon
½ cut soft butter
1 cup sugar
2 eggs
½ cut milk
½ teaspoon allspice
Preheat oven to 350 degrees. Soften butter and sugar together in the microwave. Beat in eggs. Sift together flour, baking powder, salt and cinnamon, allspice and stir into wet mix, alternating with the milk.
Pour into greased muffin pans and bake for 15-20 minutes or until a toothpick inserted in center comes out dry. Allow time for muffin to cool before removing from pan (or they will fall apart).
Full recipe: 15-16 muffins Half recipe: 8 muffins
Story of these muffins:
You never know where you’ll find a really good recipe.
As a child, my Brownie troop visited the electric company’s demonstration kitchen and received a packet of recipes. And with one of those child-size baking outfits I also received some simple recipes. My mother saved them all. About the time we opened our first inn I came into possession of these made-for-children-to-bake recipes.
Trouble is, the best recipe is NOT totally foolproof, or child-easy. NEVER FILL THE CUPS MORE THAN ½ TO 2/3 FULL. These muffins rise a great deal, and can overflow, making a really ugly muffin. However, they taste great and never fail to get raves from our guests.
Display on a decorative plate. Dust with confectioner's or brown sugar (use a small seive).
My Aunt, Marie Wright Killgore, is an aging Southern lady living in her native Roanoke, Va. I hate to have her hunting gifts for me or my husband a couple of times of year so I suggested she do the following: when she would usually send a gift, send me one of her or her mother’s recipes. I’m hoping we will cover all the basic food group basics in the next few years. Here’s the first recipe she sent.
1 1/2 pounds medium size potatoes (boiling variety)
½ cut vegetable oil
3 Tbsp. flour
1 ½ cuts water
½ cup vinegar (type will affect flavor)
2 Tbsp. sugar
1 1/4 tsp. salt
Pepper to taste
1 egg yolk (or whole egg) slightly beaten
1 medium onion, diced
1 cup celery (cut up)
Wash potatoes well and cook in boiling salted water until just done. Peel potatoes while warm, slice 1/8 inch thick (about 4 cups). Meanwhile, blend oil with flour in a pan. Add water and vinegar gradually; stir over medium heat until smooth and thick. Add seasonings. Stir small amount of hot mixture into the egg then return to egg mixture to pan; stir. Add warm potatoes, onion and celery. Mix by lifting potatoes in and out of dressing. Serve warm. Makes 8 servings.
Note: be sure egg is fully cooked.
We are hardcore house restorers. Like an experienced team recruiter we can look an old house in the boiler and pick a winner. With each house we start with the basic recipe for renovation which is taking a rundown place and making it look great and work perfectly while maintaining its age-old spirit. I cook the same way. With this recipe we took a basic muffin recipe and worked with it until it fit my chocolate lover’s pallette to a "T."
Extra Chocolate Muffins
Number of servings: 7-9
Serving Size: 2 muffins
Pan Size: Medium cupcake pans
Oven temp: 425
Preparation time: 15 min. Cooking Time: 10-15 min.
Ingredients in Order of Use:
1/3 cup sugar (less or more to taste)
4 tbsp. (2 oz.) unsalted margarine or butter
2 eggs
1 tsp. Vanilla extract
1 tsp. Almond extract
1 ½ cups all-purpose flour
½ cup powdered cocoa
1/4 tsp. Salt
3 tsp. Baking powder
3/4 cup milk
½-3/4 cups chocolate, semi-sweet or mini chips
In the medium-size ceramic mixing bowl you intend to mix this recipe in, place sugar and
margarine/butter. Heat in the microwave about 30 sec. Or until butter is melted. Cream together and add egg. Mix together thoroughly. Add extracts.
Measure dry ingredients into a sifter. Sift into wet mixture, add milk and stir until mixed. Do not over mix. Fold in chocolate chips.
Grease muffin pans with a non-stick flavorless spray or use cupcake papers. Spoon just under 1/4 cup mix into each cup, more if using large size tins. Do not overfill.
Bake 10-15 minutes in oven. When done, a pick comes out clean and top is puffed and nearly pointed. Do not overcook.
Allow to cool slightly before removing form pan. May be cooked in cornbread molds. also. Serve with butter or dust with powdered sugar. Fantastic hot alongside ice cream.
Makes 14-18 muffins.
Created by Judy Hotchkiss, innkeeper