Wednesday, December 22, 2010

10 minutes to Make an Hour to Bake: Corn Pudding.


  • 5 eggs
  • 1/3 cup butter, melted
  • 1/4 cup white sugar
  • 1/2 cup milk
  • 4 tablespoons cornstarch
  • 1 (15.25 ounce) can whole kernel corn
  • 2 (14.75 ounce) cans cream-style corn


  1. Preheat oven to 400 Degrees F . Grease a 2 quart casserole dish.
  2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  3. Bake for 1 hour.

What!? Microwaved Cranberry Sauce..How easy is that!


  • 1/2 pound fresh cranberries
  • 1 cup white sugar
  • 1/2 cup water


  1. In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving.
  2. If you want to create an even deeper taste: Add sliced Apples or Pears and Pecans, a sprinkle of cinnamon, cloves and or ginger. All will be wonderful!

Monday, December 13, 2010

Maple Hill Manor's Lemon Souffle' Pancakes! The BOMB!!

1851 Maple Hill Manor’s Lemon Souffle Pancakes

INGREDIENTS : Serving for 8
· 1 1/2 cups all-purpose flour
· 3 1/2 teaspoons baking powder
· 1 teaspoon salt
· 1 teaspoon cream of tarter
· 1 lemon zested ( grate or zest outer portion of lemon)
· 1 tablespoon white sugar
· 1 1/4 cups milk
· 1 egg
· 3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder,lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
3. Good luck and Happy Eating..

Maple Hill Manor Buy One Night Get One Free

Maple Hill Manor Offers a Great Deal for Christmas

Thursday, December 9, 2010

Maple Hill Manor offers up KY Fudge Pie with Bourbon Whipped Cream


  • 1 - 9 inch pre-made pie crust( pre-bake according to directions)
  • 3/4 cup butter or margarine
  • 3 (1-ounce) unsweetened chocolate squares
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans, toasted and divided
  • Toppings: vanilla ice cream and chocolate syrup


Cook butter and chocolate in a small saucepan over low heat, stirring often until melted.

Beat eggs at medium speed with an electric mixer 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.

Pour mixture into 9-inch pie plate lined with your pre-baked pie crust.

Bake at 350° for 35 to 40 minutes or until center is firm. While Pie is baking, make your Bourbon Whipped cream:


  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon


Beat whipping cream and sugar at medium speed with an electric mixer until stiff peaks form; stir in bourbon.

Cool. Top each serving with a dollop of the Bourbon Whipped Cream and drizzle with chocolate syrup; sprinkle with remaining chopped pecans.

Monday, December 6, 2010

Maple Hill Manor Bed and Breakfast

Christmas Open House Every Saturday in December. 20% off Gift Shop:
Buy One Night Get One Night Free Gift Certificate:M-Thurs Stay, Good for one year.

Friday, December 3, 2010

Maple Hill Manor Christmas Open House

Christmas Open House Tomorrow 1-5, lots of treats..
Plus, for every $150. Gift Certificate Purchase :A FREE Alpaca Teddy Bear.

Thursday, December 2, 2010

Christmas Specials.

Shop for Alpaca Fashions

Historic Maple Hill Manor Holiday Newsletter


Wishing you and your family a wonderful holiday season of celebration and good cheer! As our gift to you, we are offerring the following savings: Gift Certificate Promotion (your choice of either a FREE Alpaca Teddy Bear OR $50 matching bonus dollars), an invitation to our Annual Holiday Open House on Saturday, December 4, 1-5pm (featuring Farm Store Savings, FREE Gift Wrapping, and drawing for a FREE NIGHT STAY!), AND Sensational Savings on all things Alpaca - see the various discounts below.

Thank you for your continued support and especially your friendship!

We appreciate you so very much!

Happy Holidays!

Todd & Tyler...and all your furry friends at Maple Hill Manorwww.maplehillmanor.com1.800.886.7546859.336.3075

Voted Top 10 Innkeepers in the U.S. by for 2010-2011...THANKS to all our Guests who voted for us!

Alpaca Teddy Bear

Back by popular a Gift Certificate for $150 and receive a

FREE Alpaca Teddy Bear!


Buy a $250 Gift Certificate and we'll provide a $50 Bonus for a total of $300 or keep the $50 gift card for your own use!

>Our Gift Cards include:

Customized Card & Envelope

Full Color Brochure

Area Attraction Brochures

VIP Tasting Passes for either Bourbon Distilleries or Local Wineries

Sent US Priority Mail or Same Day (email delivery)!

You're Invited: Holiday Open House

Enjoy a delightful informal Christmas Tea and holiday refreshments, Tour the historic home with charming historic Christmas decor, and Shop the Alpaca Farm Store featuring Kentucky Proud garments and gift items made from luxury Alpaca Fur (scarves, hats, gloves, capes, shawls, sweaters, blankets, throws, Teddy Bears, yarn & roving, and much more).

FREE Gift Wrapping and a Drawing for a FREE Night Stay at Maple Hill Manor Bed & Breakfast.

Attendance is FREE and Open to the public. Bring friends and family too - the more, the merrier!

WHEN: Sat., Dec. 4, 1-5pm

Repeat Guest-ONLY 1-2-3 Discount:

Buy 1 Sweater/Get 1 50% OFF

Buy 2 Pair of Socks/SAVE 20%

Buy 3 Scarves/Get 1 FREE

Call or Visit for these SENSATIONAL SAVINGS.

Featuring a wide variety of luxury Alpaca-made garments and gift items: blankets & throws, scarves, hats, gloves, capes, shawls, sweaters, fur coats, teddy bears, socks, yarn & roving, handcrafted items, and much more!

We ship US Priority Mail or Overnight Deliveries are possible too! FREE SHIPPING for $100+ orders.

Call us tollfree: 1.800.886.7546 or E-mail us:

Tuesday, November 30, 2010

Dec. 4th, Christmas Open House

Christmas Open House this Saturday. Get 20% off anything in Gift shop at Maple Hill Manor Bed and Breakfast. Springfield, KY, 40069

Saturday, November 20, 2010

1851 Historic Maple Hill Manor Christmas Open House

Saturday, December 4th, 2010 1-4 p.m.

We will also have donation Boxes for Dry and Can Goods, as well as Coat Drop off to offer to Rural Communities in need.
If you have sheets, towels, comforters,blankets,

and TOYS that you need to clean out of closets. Bring with you to help others.
In return we have opened up MHM for tours and refreshments for you to enjoy.!/event.php?eid=142856962429699&index=1

Monday, November 15, 2010

Easy and OMG Good Pumpkin Bread

Maple Hill Manor fills with aroma of fresh baked Pumpkin Bread.

Slap on some butter to a warm slice and feel your eyes roll back in your head with the first bite.


  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups shredded fresh pumpkin
  • 1 cup toasted pumpkin seeds


Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour. Or make muffins using muffin tins. As long as you can still rub some butter on them. lol

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Saturday, November 13, 2010

Thank you once again Veterans! We were part of the National Free Nights for Veterans. MHM donated 7 rooms this week to wonderful couples that served our country!It was a pleasure to serve you!

Wednesday, November 10, 2010

Maple Hill Manor Press release

November 3, 2010

Contact: Todd Allen and Tyler Horton, Owners/Innkeepers
Maple Hill Manor Bed & Breakfast
2941 Perryville Rd., Springfield, KY 40069


SPINGFIELD, KY – Maple Hill Manor Bed & Breakfast in Springfield, KY was selected as one of the TOP 10 Innkeepers in the U.S. in the annual Best of Awards, 2010-2011. The Best of Awards are based upon a qualitative and quantitative review of the nearly 50,000 independent reviews submitted to, the leading online B&B directory and reservation network worldwide.

" surveys show that independent reviews are the most important factor when choosing a B&B. In fact, according to's most recent survey, 96% of consumers consider reviews to be somewhere between important and essential when selecting a place to stay, and 12% will not make a reservation at a property without them. We're delighted that inngoers concur that Maple Hill Manor is deserving of its accolades from travelers," explained's Sandy Soule, one of the most highly recognized authors and a spokeswoman for the B&B industry. "Clearly, Maple Hill Manor earned stellar reviews from inngoers for its quality accommodations, breakfasts, amenities, and wonderful hospitality and service," commented Soule.

"It's a true honor to be chosen for a Best of award, and we thank our guests for the positive reviews that resulted in this award, stated Tyler Horton, Maple Hill Manor Innkeeper. "It is gratifying that our guests took the time to share their comments about our hospitality, accommodations, breakfasts and attention to the details which set Maple Hill Manor apart," commented Horton. Here's an excerpt from one of our reviews:

“We recently enjoyed our seventh visit at Maple Hill Manor. We love the area's Bourbon Trail and historical attractions. We love the serene setting of the llama/alpaca farm – and its farm store featuring garments and gift items made from the Alpacas raised on this farm. We love the elegant rooms. We love the gourmet breakfast feasts (and 24-hour dessert bar). We especially have come to love our gracious hosts. We enthusiastically recommend Maple Hill Manor to anyone who yearns for a relaxing getaway to an exquisite part of the country with plenty of pampering.”
About Maple Hill Manor: Voted #1 in the U.S. as the B&B with the "Most Historical Charm" by Arrington's B&B Journal, voted "Kentucky's Best B&B" by readers of Kentucky Monthly Magazine, voted “Best B&B in the South,” and Voted "Best Breakfast in the Southeast" for two consecutive years. Circa 1851, Beautiful Antebellum, Greek Revival Mansion lavished with Italianate detail - set on a hill surrounded by ancient maple trees and picturesque farmland - a truly tranquil country setting. It is listed on the National Register of Historic Places and a Kentucky Landmark Home. Offering extraordinary architectural features such as a large front porch with octagonal columns supporting a veranda perfect for enjoying the views of the country sunsets and stars at night, a grand entrance with a floating spiral cherry staircase, 14' ceilings, 10' doorways, and 9' windows. You'll enjoy the 13 massive antique-furnished rooms, including 7 guest rooms w/ private baths (some with Jacuzzi and fireplace). Truly escape while taking a romantic stroll of the farm - its orchard of trees and raspberry bushes, flower gardens, Wedding Gazebo, and nature walks. Warm Southern Hospitality and fine country cooking await you at this restored and elegant plantation home on the Lincoln, Civil War, Bourbon, and Wine Trails. Specializing in luxurious B&B accommodations, Weddings & Receptions, Business Retreats & Socials, Murder Mysteries, Family Reunions, and more.

Contact Information at the B&B: Todd Allen and Tyler Horton, Owners/Innkeepers, 859.336.3075, 800.886.7546,, or

For a complete list of all winners, including regional and international Best of Award winners, please visit and click Winners 2010-2011.

Founded in 1995, is highly recommended by The New York Times, Real Simple, Forbes, Travel & Leisure, USA TODAY and many others. To learn about more than 11,000 other perfect choices for your next B&B getaway, visit, the leading online bed and breakfast directory and reservation network worldwide. A variety of search functions and extensive maps enable inngoers to find the perfect B&B. Travelers can make reservations online, purchase The Getaway Gift Card from, welcomed at over 4,000 B&Bs in the U.S. and Canada, read up-to-date trip reports on The Blog, read and write independent reviews, and post questions on expert-hosted message boards. is owned and operated by HomeAway, Inc., the worldwide leader in online vacation rentals, representing more than 475,000 paid vacation rental home listings across 120 countries.

Thursday, October 21, 2010

Old Fashioned Meatloaf

Old Fashioned Meat Loaf

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Thursday, August 12, 2010

Rosemary-Scented Chicken Breasts with Caramelized Orange Cranberry Sauce

Rosemary-Scented Chicken Breasts with Caramelized Orange cranberry Sauce

Serves 4

  • Good tasting extra-virgin olive oil
  • 4 boneless and skinless chicken breasts (organic if possible)
  • Salt and freshly ground black pepper
  • 2-inch branch of fresh rosemary
  • 10 to 12 olives (oil cured, Sicilian, or Kalamata)
  • 1 large blood orange, or navel orange, peeled and the flesh cut into small chunks
  • 1/4 cup dried sweet cranberries
  • 2 large garlic cloves, thinly sliced
  • 1/4 to 3/4 cup orange juice
  • 1 tablespoon cold unsalted butter

1. Lightly film a 12-inch straight-sided sauté pan with the olive oil. Heat it over high heat until oil shimmers slightly. Slip the chicken breasts into the pan, sprinkling them with salt and pepper. Lightly brown them on both sides, taking only about 30 seconds per side.

2. Immediately reduce the heat to medium low, add the olives, rosemary, orange pulp,cranberries, garlic and 1/4 cup of the orange juice. Make sure the liquid is barely bubbling.

3. Cover the pan and cook 3 minutes; turn the chicken, check the sauce for burning (add a few tablespoons of orange juice if needed), and cook another 4 minutes, or until the chicken is firm, but not springy, when pressed. Remove the chicken to a serving platter and keep it warm.

4. Make the sauce by adding another 1/4 to 1/3 cup orange juice to the pan and boiling it down to a syrup while you scrape up any brown bits and glaze from the bottom of the pan. A flat sided wooden spatula is invaluable for this. Swirl the butter into the pan just to blend it in. Scrape the caramelized syrup over the chicken and serve hot.

Cooking Tip for Sauces

Finishing simple pan sauces by swirling in a tablespoon or two of cold unsalted butter (remove the pan from the heat first) enriches the sauce, smoothes out any roughness and thickens the sauce slightly. Besides, that small amount of butter gives you incomparable flavor.

Tuesday, July 13, 2010

Old fashion "moist" Banana Bread


  • 10 tablespoons plus 1 teaspoon butter
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup sour cream(not low fat)
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups cake flour
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup toasted, chopped walnuts(throw on cookie sheet to roast real quick, if needed)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon almond extract (if have on hand)


Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs,almond extract,nutmeg and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Friday, July 9, 2010

One of my all time favorites! Brings back childhood memories!

Potato Candy
2 cups powdered sugar
1 tsp vanilla
1 tbls mashed potatoes
2 tbls of evaporated milk
1/2 cup creamy peanut butter

Put the first 4 ingredients in kitchen-aid and blend with beater bar. Mixture should come out the consistency of pie dough, but should stick together. Put powdered sugar(enough so batter doesnt stick) on a cutting board. Roll out the dough 1/2 inch thick. Spread peanut butter over dough. taking a spatula scrap the edge of the dough and roll into a log. Cut log in half. Roll out the log until it is about the size of 50 cent piece. take a knife and cut into 1/2 in slices

We will be in another cookbook. YEA!!

Dear 1851 Historic Maple Hill Manor B&B ,

As you may have heard, Lanier Publishing International is working on its next specialty cookbook, Bed and Breakfast Guide for Food Lovers - Recipes for Morning, Noon and Night. Your recipe for Bourbon Pecan Pie was hand-selected by our editors from thousands of B&B recipes in our database to be included in the book. This wonderful recipe has just the right style and flavor to fulfill our vision for this cookbook.

Friday, July 2, 2010

Easy Key Lime Pie

For the Crust:
1/3 cup plus 1 teaspoon melted margarine
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
For the Filling:
Two 14-ounce cans sweetened condensed milk
5 large egg yolks
Grated zest of 1 lime
1 cup fresh lime juice
Key Lime Pie Recipe at

Preheat the oven to 350 degrees F.

Coat the inside of a 9-inch-diameter deep-dish pie dish with 1 teaspoon of the melted margarine.

In a mixing bowl, combine the crushed graham crackers, sugar, and 1/3 cup of melted margarine. When the ingredients are fully combined, use the mixture to line the bottom and sides of the pie dish. Place the pie dish into the preheated oven and bake for 10 minutes.

While the crust is baking, in a mixing bowl, make the filling by whisking together all the ingredients.

When the crust is baked, remove it from the oven and pour in the filling. Return the filled pie crust to the oven and bake for 10 minutes more. Let cool to room temperature.

Wednesday, June 30, 2010

Bourbon Glazed Grilled Beef Tenderloin

We are smack dab in the middle of Bourbon Country. So here is a great Beef Tenderloin Recipe


  • 1 cup bourbon
  • 1 cup brown sugar
  • 2/3 cup soy sauce
  • 1 bunch cilantro, leaves chopped
  • 1/2 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 cups water
  • 3 to 4 sprigs fresh thyme, leaves chopped
  • 1 (5-pound) beef tenderloin, silver connective tissue removed
  • Oil, to brush grill


Preheat grill or oven to 350 degrees F.

Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for 4 to 6 hours, or up to overnight, turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. Cook for approximately 25 minutes for medium rare.

Serve with horseradish cream on the side.

Great Grilling Tips from Bobby Flay

The grilling guru shares his secrets to all-star steak.

1. Befriend your butcher. Buy from a good butcher shop or from the butcher at your supermarket's meat counter. Avoid prepackaged steaks -- plastic wrap traps in moisture.

2. Get good grades. Spring for USDA Prime or Certified Black Angus steaks if you can. Choice-grade steak is a good, less-expensive alternative.

3. Look for marbling. Thin white streaks of fat throughout a steak, called marbling, keep the meat nice and juicy. Plus, the fat adds flavor.

4. Do a warm-up. Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly.

5. Pare down the tools. You don't need elaborate equipment to make a tasty steak -- just a solid pair of tongs, a brush and a grill.

6. Feel the heat. Give your grill plenty of time to preheat. If it's hot enough, you shouldn't be able to hold your hand over the grates for more than 2 seconds.

7. Don't move. Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it's ready, it'll stick to the grates.

8. Use the touch test. Check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.

9. Don't overdo it. Err on the side of undercooking a steak rather than overcooking it. You can always pop the meat back on the grill if its too rare.

10. Let it rest. Once your steak is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat.

Tuesday, June 29, 2010

Grilling out this weekend? One of my ultimate griil treats!

Grilled Vidalia Onion.

SIMPLE,Sweet and juicy and the aroma is wonderful. Great to eat plain, on your burgers or over your grilled chicken and steak.

Best in Cast Iron Skillet. But in tin foil can work.

Large Vidalia onion, leave skin on.
Cut a bit of the top off to exposed the inner layers.
Spray Skillet with cooking spray.
Pour a tad bit of olive oil in skillet, some fresh cracked pepper and salt .
Place onion cut side down in oil, pour a little more olive oil all over the onion and the set in hot grill, let cook for about 15 -20 minutes.
Sweet, tender, flaky almost melt in your mouth onion.

Friday, June 25, 2010

Summer Party Tip.

Having a get together in the heat of the summer? Planning the menu? Here's a great tip. Stay away from carbs and fried food. Carbs and oil weigh down the stomach, make you feel overstuffed and over heated in the summer. Your guest will feel tired and leave party earlier. (or maybe that's the plan, lol) Stick with grilled meats and veggies, light salads garnished with strawberries and /or mandarin oranges (no mayo base salads). Your party will last longer, people more vibrant and enjoyable.

Alpacas at Historic Maple Hill Manor

In addition to being a Bed and Breakfast, Historic Maple Hill Manor is an Alpaca Farm as well.

We now have over 40 animals here in the farm. I have to say, it is great to be preparing breakfast for a house full and look out the kitchen window and see all the animals in the fields.


Introduction and Welcome


My name is Tyler. I currently co-own a Bed and Breakfast in Central KY. Luckily I have been raised by a family of southern cooks and had the luxury to travel to many places around the globe.

By no means am I a professional chef, but I know what tastes good and love to experiment in the kitchen. Owning the B&B for almost nine years now, I have had the opportunity to create a multitude of dishes from country gourmet breakfast to a comfort food dinner.

I hope to start posting recipes and cooking experiences here on blogspot on a continual bases.

Any way ya look at it, cooking a meal that many can enjoy is truly "Doing yourself a Flavor".

Thanks Tyler

Maple Hill Manor Bed and Breakfast

Maple Hill Manor Bed and Breakfast

Located in Springfield, KY

Come stay with us soon!

Thursday, June 24, 2010

SUPER EASY Summer Dessert! Blueberry Cheesecake

A great summer dessert. and so easy!


Mix together and beat well:
¾ lb. Cream Cheese 2 unbeaten eggs
½ C. sugar ½ tsp. vanilla
Dash of cinnamon

Fold in as gently as possible 2C blueberries.

Pour into a spring-form pan lined with graham-cracker crust (use recipe on graham-cracker crust package).

Bake at 375° F for 20 to 25 min.

Cool and cover with 1 pint sour cream mixed with 3T sugar and 1 tsp vanilla.

Return to oven at 375° F for 5 min.

This recipe was originally for blackberries so you could probably add any berry.

Tuesday, June 22, 2010

Lemon-Tyme Bars: From Giada

This is a Giada Recipe that I LOVE!!!

Butter, for greasing dish
Flour, for dusting dish
1 stick (4 ounces) unsalted butter, at room temperature
1 cup all-purpose flour
2 tablespoons chopped fresh thyme leaves
1/2 teaspoon fine sea salt
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.

For the bars:
In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.

For the glaze:
In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.

Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature

Monday, June 21, 2010

Cheesy Grits Souffle'

1 cup grits, either old-fashioned or quick cooking (but not instant)
4 cups water
4 tablespoons butter
1 bunch scallions, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, to taste
1 1/2 cups coarsely grated cheddar
1/2 cup crumbled crispy bacon
1/2 cup egg whites, from 4 eggs
In a saucepan, bring 4 cups of water to a boil over high heat and stir in grits. Return to a boil and reduce heat to low, cover pan and cook, stirring occasionally, until grits are smooth and creamy, 10 to 20 minutes (depending on type of grits used). Transfer grits to a large bowl and allow to cool, stirring frequently to prevent a skin from forming.

In a skillet melt butter and saute scallions and garlic until softened and fragrant, 3 to 4 minutes.

When grits are cooled, stir in sauteed scallions and season with crushed red pepper, salt, black pepper, grated cheese and crumbled bacon. Preheat oven to 350 degrees F. Butter a 9 by 13-inch heavy gratin dish or cast iron skillet and set aside.

In a large bowl beat egg whites with a pinch of salt until stiff peaks form. Gently mix 1/3 of the beaten whites into the grit mixture, then fold in remaining whites, being careful to not overmix. Transfer to prepared baking dish and bake in top of oven for 30 to 40 minutes, until risen and golden brown on top. Serve immediately.

Thursday, March 25, 2010

Introduction and Welcome


My name is Tyler. I currently co-own a Bed and Breakfast in Central KY. Luckily I have been raised by a family of southern cooks and had the luxury to travel to many places around the globe.

By no means am I a professional chef, but I know what tastes good and love to experiment in the kitchen. Owning the B&B for almost nine years now, I have had the opportunity to create a multitude of dishes from country gourmet breakfast to a comfort food dinner.

I hope to start posting recipes and cooking experiences here on blogspot on a continual bases.

Any way ya look at it, cooking a meal that many can enjoy is truly "Doing yourself a Flavor".

Thanks Tyler