Archive for the ‘Recipes’ Category

HODGDON ISLAND INN INNKEEPER SHARES FAVORITE FAT TUESDAY RECIPE

March 5th, 2014 by richard-pamela-riley

CARAMEL CAKE PANCAKES

Caramel Cake Pancakes with Caramel Sauce

Caramel Cake Pancakes with Caramel Sauce

Makes about 15 pancakes

 

INGREDIENTS:

2 cups self-rising flour

½ cup sugar

1 cup milk

2 large eggs

3 TBS butter, melted

2 tsp vanilla extract

Caramel Syrup

Whisk together first 2 ingredients in large bowl.  Whisk together milk and 3 ingredients in another bowl.  Gradually stir milk mixture into flour mixture just until dry ingredients are moistened. (For tender pancakes, don’t over mix the batter; it should be lumpy)

Heat griddle to 350 degrees.

Pour about ¼ cup batter for each pancake onto hot buttered griddle or large nonstick skillet.  Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry.  Turn and cook 3 to 4 minutes or until done.  Place in single layer on a baking sheet, and keep warm in a 200 degree oven up to 30 minutes.

Caramel Syrup:

Melt ½ cup butter in a heavy saucepan over medium heat; add 1 cup sugar and 1 tsp fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color.  Gradually add ¾ cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth.  Serve immediately, or store in an airtight container in refrigerator up to 1 week.  Makes 1¾ cups.  To reheat:  microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.

December 2012, Southern Living Volume 47.

HODGDON ISLAND INN B&B NEAR BOOTHBAY HARBOR SHARES EASY RECIPE FOR MEMORIAL DAY TREATS

May 24th, 2013 by richard-pamela-riley

Honey-Baked Wonton Napoleons Honey Glazed Wonton Napoleon

Honey-Baked Wonton Napoleons – Stack honey-glazed wonton wrappers with sweetened cream cheese, blueberries, and strawberries to make this incredible dessert in less than 30 minutes.

Ingredients:

Wontons:

¼ c honey

24 refrigerated wonton wrappers

Filling:

1 tub (8 oz) spreadable cream cheese, at room temperature

2 TBS honey

½ tsp vanilla extract

Berries:

1 pint strawberries, hulled and thinly sliced

1 pint blueberries

Directions:  Preheat oven to 400 degrees. Line two baking sheets with non stick aluminum foil, or line the baking sheets with regular aluminum foil coated with nonstick cooking spray.

Wontons: In microwave-safe bowl, microwave honey at 100% power to liquefy, 20-30 seconds.  Brush one side of each wonton with honey.  Place wontons, honey side up, on prepared sheets.

Bake in 400 degree oven until nicely browned (about 7 minutes).  Transfer wontons to wire rack; let cool completely.

Filling:  In bowl, beat cream cheese, honey, vanilla until smooth.

To assemble:  Place 1 wonton on serving dish; spread with 1 TBS filling.  Top with sliced berries. Place second wonton on top; spread 1 TBS filling.  Top with blueberries.  Top the third wonton.  Garnish with sliced strawberries and blueberries.  Repeat with remaining ingredients for a total of 8 napoleons.

Maine Bed and Breakfast Innkeepers Share Fast, Fun and Easy Foods to Play with on St. Patrick’s Day

March 16th, 2013 by richard-pamela-riley

“This St. Patrick’s Day go ahead and play with your food” advises innkeeper Pamela Byrne Riley of Hodgdon Island Inn, Boothbay, Maine.  Pamela, first generation American-born of Irish ancestry, loves March 17th!

Here are a few of Pamela’s quick and easy ideas to fun up mealtimes on the big day:

Shamrock Toast for St. Patrick's Day photo by Richard B.RileyShamrock cookie cutters make cute cutouts for toast, PB&Js, scones, French toast, or croutons.  You can even put little hands to work cutting the shamrocks out of slices of bread.

Shamrock toast – cut out shapes and toast under the broiler or pop in toaster.  Top with butter and cinnamon sugar or your favorite jam or honey.

Pesto toasts – cut out shapes and toast under the broiler, then top with your favorite brand of prepared pesto.  Serve on steaming bowls of potato soup.  Pesto Toasts photo by Richard B. Riley

Scones or biscuits – make your favorite recipe and cut shamrock shapes instead of the round or triangle shape.  Bake as directed.

Yum!  Have a great St. Paddy’s Day!

 

 

HODGDON ISLAND INN BOOTHBAY BB FAVORITE VALENTINE’S DAY CHOCOLATE DESSERT RECIPE – FAST, EASY & FUN

February 14th, 2013 by richard-pamela-riley

RICH & EASY DARK CHOCOLATE POTS

Chocolate Pots for Valentine's Day photo by Richard B. RileyFrom the kitchen of Pamela Byrne Riley

Photo by Richard B. Riley

Innkeepers, Hodgdon Island Inn

Boothbay, Maine

Total time:  10 minutes

Makes 6 servings

 

INGREDIENTS:

3oz Stone Ground TAZA dark chocolate* or 4oz Baker’s German Sweet Chocolate

11/3 c  heavy cream

1 TBS  orange liqueur

1 egg, lightly beaten

 

DIRECTIONS:

Bring cream to a boil, make sure it doesn’t burn

Break chocolate into small pieces, put in blender

Pour cream over the chocolate, blend until chocolate is dissolved

Beat egg with fork, add liqueur while stirring egg slightly, add to chocolate mixture and blend until incorporated

Pour into Espresso cups and refrigerate until set

Garnish with a dollop of whipped cream and chocolate shavings or a chocolate covered coffee bean if desired.

*TAZA Chocolate is Dairy Free, Gluten free and Soy Free.

Food.com recipe

DUTCH BABY or OVEN PANCAKE RECIPE

February 10th, 2013 by richard-pamela-riley

Dutch baby photo by Richard B. Riley

Serve this straight from the oven with a dusting of powdered sugar, a spoonful of your favorite fruit jam or preserves, or a drizzle of real Maine maple syrup for a taste of pure perfection!

From the kitchen of Pamela Byrne Riley

Photographed by Richard B. Riley

Innkeepers, Hodgdon Island Inn, Boothbay, Maine

 

Ingredients:

1/2c milk

1/2c all-purpose flour

1/4c sugar

2 large eggs at room temperature

4 TBS unsalted butter

 

Directions:

Preheat oven to 425 degrees

Whisk together until smooth all ingredients except the butter; set aside

Melt butter in a 10-inch oven proof skillet (cast iron is ideal; if using pan other than cast iron, be sure to cover handle completely with aluminum foil) over medium heat.

Tilt pan so that the butter coats the sides.  Pour the egg mixture into the skillet and cook without stirring, for 1 minute.

Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes.

“Serve immediately”, advises Irma Rombauer, Marion Rombauer Becker and Ethan Becker of Joy of Cooking fame, “as the pancake loses its puff, and therefore its drama almost immediately”.

Makes 2-4 servings.

HEART-HEALTHY BREAKFAST PARFAIT RECIPE

February 1st, 2013 by richard-pamela-riley

A heart-healthy way to start the day!

A heart-healthy way to start the day!

From the kitchen of Pamela Byrne Riley,

Photographed by Richard B. Riley,

Innkeepers, Hodgdon Island Inn, Boothbay, Maine

Ingredients:

¼ c raisins

1 tsp finely shredded orange peel

2 TBS orange juice

1 tsp vanilla

½ an 8-ounce package of reduced-fat cream cheese (Neufchatel), softened

1 TBS sugar

2 c fresh raspberries, blueberries, sliced strawberries, and/or cut-up peaches

½ c  low-fat granola

Honey (optional)

Shredded orange peel (optional)

Directions:

  1. In a small microwave-safe bowl combine raisins and orange juice.  Cover and microwave on 100% power (high) for 30 to 45 seconds; let stand 1 minute to plump raisins.  Stir in vanilla; set aside.
  2. In a medium bowl combine cream cheese and sugar; beat with an electric mixer on low to medium speed until smooth.  Stir in raisin mixture and the 1 tsp orange peel.
  3. In four tall glasses layer half the cream cheese mixture, half the fruit, and half the granola.  Repeat layers.  Drizzle with honey and top with additional orange peel.

Makes 4 servings.

Each serving:  209 cal, 8 g fat (4 g sat. fat), 22mg chol, 149 mg sodium, 32 g carbo, 4 g fiber, 5 g pro.  Daily Values:  10% vit. A, 28% vit. C, 5% calcium, 6% iron.

Hodgdon Island Inn, Boothbay Bed and Breakfast, Most Requested Dessert Recipe

September 13th, 2012 by richard-pamela-riley

Apple Pie Cobbler Cake

A recipe from Pamela Byrne Riley,

Innkeeper, Hodgdon Island Inn, Boothbay, Maine

Photographed by Richard B. Riley

 

 

Apple Pie Cobbler Cake

 Ingredients:

1/2 c butter or margarine

1 c sugar

¾ c all-purpose flour

2 tsp baking powder

¼ tsp salt

¾ c milk

3 c  Apple  filling (I make my own, but any 20 -21 ounce can of pie filling works in a pinch)

Cinnamon sugar

 

Directions:

Place butter or margarine in an 8”x8” baking pan; set in a 325-degree oven to melt.

Combine sugar, flour, salt and milk; mix well with a wire whisk.

Pour over melted butter or margarine; do not stir.

Spoon pie filling on top of batter; again, do not stir.

Sprinkle cinnamon sugar on top of batter and fruit.

Bake at 325 degrees for about an hour, until golden.

Serve warm or cold with whipped cream.

Makes 6-8 servings.

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS

March 6th, 2012 by richard-pamela-riley

The crust is made from crushed Oreo cookies

(Makes 9 servings, 2 bars each)

 

Ingredients:

12 Oreo cookies, finely crushed*

2 TBS butter, melted

3 squares Baker’s White Chocolate, divided

2 pkg (8oz each) Philadelphia Cream Cheese, softened*

½ cup sugar

1 TSP vanilla

2 eggs*

¼ cup red raspberry preserves (preferably seedless)

Directions:

1)    Heat oven to 350 degrees.

2)    Mix cookie crumbs and butter; press onto bottom of 8-inch square pan.

3)    Melt chocolate squares as directed on package.

4)    Beat cream cheese, sugar and vanilla with mixer until blended.  Add melted chocolate; mix well; Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

5)    Bake 25 to 28 minutes or until center is almost set.  Cool 5 minutes; spread with preserves.

6)    Melt remaining square of chocolate; drizzle over cheesecake.

7)    Cool cheesecake.  Refrigerate 4 hours.  Cut into 18 bars.

 

*To save calories and lower the grams of fat and cholesterol per serving, prepare recipe with Reduced Fat Oreos, Philadelphia Neufchatel Cheese and egg whites.

 

BOOTHBAY’S HODGDON ISLAND INN BED & BREAKFAST OFFERS “SHORTCUT PIE RECIPE” TO CELEBRATE NATIONAL PIE DAY JANUARY 23rd

January 21st, 2012 by richard-pamela-riley

I don’t know about you, but winter is one of my favorite seasons for cooking and baking pies.  Pies of all sorts:  sweet pies and tarts, savory pies and tarts, quiches, hand-held turnovers or pasties, vol-au-vents, pissaladiere, pithivier, tourtiere, cobblers and crumbles – with crusts of every kind, shape and texture.

There is something very soothing about assembling a pie.  Deciding though as to what kind to make is quite another story.  Should it be homemade or ready-made?  Do we want a galette, a bundle, a tartlet, a strudel, a triangle? Should we make it deep-dish, free-form or crustless?  Low fat?  Is it filo or Phyllo? And is Shepherd’s Pie really a pie?

If we go the savory route, there is always the traditional use of pastry to top off a delicious smooth and creamy chicken pot pie chuck full of winter friendly root vegetables as is the mouth-wateringly tempting wrapping of Brie and a medley of mushrooms in sheets of buttery Phyllo.  If we go the sweet route, there is always the ever-popular Lemon Meringue pie, cherry strudel, or Baklava even.

Celebrate National Pie Day with No-Peel Apple Pie; old-fashioned, but easier!

I don’t know about you, but I’m thinking let’s keep this simple.  Good old-fashioned apple pie will do it any day of the year – and my motto is the easier the better!  So, here is a recipe for a “No-Peel Apple Pie” that I discovered about 20 years ago in a holiday insert of Better Homes & Gardens.  When you make No-Peel Apple Pie, you can skip the apple-peeling step.  Select apple varieties with tender skins like Golden Delicious, Jonagold, or Jonathan and use a ready-made piecrust and voila! Old-fashioned, but easier apple pie!

 

INGREDIENTS:

 1- 15-ounce package folded refrigerated unbaked piecrust (2 crusts)

6 large apples

½ cup water

2 TBS lemon juice

½ cup sugar

2 TBS all-purpose flour

1½ TSP apple pie spice

Whipping cream or milk

Coarse and/or granulated sugar

Whipped cream (optional)

 

DIRECTIONS:

_ Let piecrusts stand at room temperature according to package directions.

Meanwhile, core and slice unpeeled apples (you should have about 8 cups).

Combine apples with water and lemon juice in a large mixing bowl; toss to coat.

 

_ For filling, stir together ½ cup sugar, flour, and spice in a large mixing bowl.

Drain apples well; add to sugar mixture and toss gently to coat.  Set aside.

 

_ Unfold one piecrust. Place on lightly floured surface.  Unfold the second crust and place on top of the first.  Roll the two crusts together from center to edge into a 14-inch circle.  Ease the pastry into a 9-inch pie plate, letting crust hang over the edge.

 

_ Spoon apple filling into the pastry-lined pie plate.  Fold the pastry up and over the filling, pleating the pastry to fit.  Brush crust with whipping cream or milk.  Sprinkle the pie with coarse and/or granulated sugar.  Cover the edge of the pie with foil to prevent overbrowning.

 

Bake in a 375 degree oven for 30 minutes.  Remove foil.  Bake about 30 minutes more or till crust is golden.  Cool slightly on a wire rack before serving.  Serve pie while warm with whipped cream, if desired.

Makes 8 servings.

“TWO-BITE” TRIFLE, A QUICK AND EASY HOLIDAY DESSERT RECIPE FROM HODGDON ISLAND INN, A COASTAL MAINE BED AND BREAKFAST

December 16th, 2011 by richard-pamela-riley

Quick and easy holiday dessert recipe: two-bite raspberry trifles!

A recipe from Pamela
Byrne Riley, Innkeeper

Photographed by
Richard B. Riley, Innkeeper

 

TWO-BITE TRIFLE

Makes 8 servings

 

Ingredients:

3TBS seedless raspberry preserves

1 TBS La Belle Orange (cognac & orange liqueur)

1 (3-oz) pkg cream cheese, softened

¼ cup sugar

½ cup heavy cream

8 Ladyfingers, halved crosswise*

8 fresh raspberries

Garnish: fresh mint sprigs

Directions:

1)
Microwave raspberry
preserves in a small microwave-safe bowl at HIGH for 20 seconds.

2)
Stir in the La
Belle Orange.

3)
Beat cream cheese
and sugar at until creamy (about 1 minute).

4)
Beat heavy cream
until soft peaks form.  Fold into cream
cheese mixture.  Spoon into a zip-top
plastic bag (do not seal).  Cut one
corner of bag with scissors to make a hole about ½ inch in diameter.

5)
Press one
ladyfinger half into bottom of a shot glass (about 1 ½ -oz).  Repeat procedure with 7 more glasses.  Drizzle about ½ tsp. raspberry mixture into
each glass.  Pipe small amounts of cream
cheese mixture into each glass.  Repeat
with remaining ladyfingers, raspberry mixture and cream cheese mixture.  Top each glass with 1 fresh raspberry.

6)
Cover and chill 2
hours.  Garnish with mint, if desired.

*There are crisp Italian cookies also called
ladyfingers, but be sure to use the soft ones in this recipe.  Look for them in the bakery or produce
section of your supermarket.