Heartstone Inn Innkeeper Recipes

Eureka Springs , Northeast Arkansas , Arkansas 72632 , USA Email: Click to send email to innkeeper Website: www.heartstoneinn.com Tel: 479-253-8916 Toll free tel: 800-494-4921 Reservations: info@heartstoneinn.com

Heartstone's Chocolate Zucchini Bread

The Heartstone Inn’s
Double Chocolate Zucchini Bread


3 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
2 oz. unsweetened baking chocolate, melted
2 c. zucchini, grated.
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. walnuts, chopped
½ c. semi-sweet chocolate chips

Preheat oven to 350 degrees. With a mixer beat eggs until light. While still beating, gradually add sugar, oil and vanilla. Stir in melted chocolate and zucchini by hand.
In a separate bowl, combine the flour, soda, salt and cinnamon. Gradually stir flour mix into zucchini mix. Stir in walnuts and chocolate chips.
Divide batter into 2 greased and floured (I use cocoa) 9 X 5 inch loaf pans. Bake for 1 hour or until toothpick inserted in middle comes out clean. After cooling, remove from pans.

Pear French Toast

The Heartstone Inn’s
Spiced Pear French Toast

Assemble this the night before. When you wake up, slide the dish into a cold oven, and turn it on.

French Toast:
1 loaf of cinnamon raisin bread
6 eggs
½ c. sugar
2 ½ c. milk
1 ½ t. vanilla

Spiced Pears:
2 T. butter
2 firm-ripe Anjou pears, cored and cut into chunks
1 t. sugar
½ t. cinnamon
dash nutmeg
Maple syrup

The night before, make the French toast: Grease the sides and bottom of a 13 X 9 inch baking pan. Tear the bread into small pieces and scatter in the dish evenly.
In a small bowl whisk the eggs and sugar until light. Add the milk and vanilla, whisk well. Pour over the bread evenly and tamp down with a spoon to make sure all of the bread is submerged. Cover with foil, gently pressing down so the foil is right on the surface of the bread. Refrigerate overnight.
The next morning, slide the dish into a cold oven with the foil on. Turn the oven to 350 degrees. After 25 minutes remove the foil. Continue to bake until the toast is puffed and golden, about 20 more minutes.
In the meantime, prepare the spiced pears: melt the butter in a non-stick frying pan over medium high heat then add the pears. Stir until the pears are well coated with butter then sprinkle with sugar, cinnamon and nutmeg. Continue to cook about 3 minutes until pears begin to soften. Pour in ¼ cup of maple syrup, cook until bubbly. Remove from the heat.

To serve, slice into 6 or 8 servings and top with the spiced pears. Serve with additional maple syrup if desired.