Email: Click to send email to innkeeper
Website: www.theterraceinn.com
Tel: 231-347-2410
Toll free tel: 800-530-9898
Reservations: info@theterraceinn.com
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Petoskey , Northwest Michigan , Michigan 49770 , USA Email: Click to send email to innkeeper Website: www.theterraceinn.com Tel: 231-347-2410 Toll free tel: 800-530-9898 Reservations: info@theterraceinn.com |
Ingredients:
4.5 C flour
1.5 C coconut
3 ¾ tsp. cinnamon
3 tsp vanilla extract
3 C carrots, shredded
1 11oz can of mandarin oranges, with juice
3 C sugar
3 ¾ tsp. of soda
1 ½ tsp salt
1 1/8 C of cooking oil
1 ½ tsp grated orange peel
5 eggs
Directions:
In large bowl blend all ingredients. Beat 2 minutes at high speed. Pour into greased 9 X 13 inch pan. Bake at 350 degrees F for 45 to 55 minutes.
Frosting
One 8 oz pack of cream cheese, softened
3 T butter or margarine, melted
1 ½ tsp. of vanilla extract
4 ½ C powdered sugar
½ to 1 cup of nuts, chopped (optional)
Blend ingredients, except nuts, until smooth. Spread over cooled cake. Sprinkle with nuts. Store in refrigerator.
Yield: 2 10 inch rounds
One 12 oz whitefish filet
Garlic Mashed Potatoes
Paprika
Dill Weed
Tomato, crowned
Parmesan cheese
Clarified butter
1 egg
S & P to taste
Directions:
1. To make potatoes, mix instant potato flakes with butter and hot water, garlic seasoning, whole egg and salt and pepper to thick pasty consistency. Place in piping bag with large star tip.
2. Place one filet onto soaked maple plank. Brush butter onto fish, season with S & P, and sprinkle with dill and paprika.
3. Pipe potatoes along both sides of fish and at top of filet. Place ½ tomato (crowned) at tail of fish. Top with parmesan cheese.
4. Bake at 350 in convection oven for 13-15 minutes and serve with lemon slice.
2T finely diced ham
1 bunch green onions, chopped
3 medium potatoes
1 tsp salt
1/8 tsp white pepper
1 cup water
1 Qt milk, scalded
1 # minced whitefish, thawed
4 T butter
4 T flour
1 C cream
3 medium carrots, medium dice (1/4 in squares)
2 stalks celery, sliced ¼ in thin
S & P to taste
In a large heavy pot, sauté ham and onions together over medium heat until onions are soft. Add potatoes, carrots, celery and water. Simmer until vegetables are soft. Add milk and minced whitefish. Stir to break up fish. In small bowl blend equal amounts of butter and flour until roux is formed. Stir into chowder and cook until thickened. Add cream, and heat. Do not boil. Season with S & P.
Serves 6
1/3 C honey
½ C white vinegar
1 tsp salt
1 tsp ground dry mustard
1 tsp onion
1 C EVOO
1T poppy seeds
Directions:
In large bowl or blender, mix all ingredients. Blend until mixed well. Add more oil while blending to get proper consistency.
For best flavor, cover and refrigerate for 30 minutes before serving.
4 oz Mixed greens
1 oz Feta cheese crumbled
1 oz Toasted Pine nuts
1 oz Dried Cherries
1/2 Slivered Pears
Directions: Mix together the toasted pine nuts, mixed greens and dreid cherries. Cover with feta cheese and arrange slivered pears on top. Drizzle with honey poppy sead dressing.