Recipes

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Oval Door Granola Cookies

1 C. Butter, softened
¾ C. Brown Sugar
1/3 C. Sugar
2 Large eggs
1 t. vanilla extract
1½ C All Purpose Flour
1 t. baking soda
1 t. cinnamon
½ t. salt
4 Cups Oval Door Bed and Breakfast Inn Fruit and Nut Granola

Preheat oven to 350 degrees Fahrenheit.

Combine butter and sugars in tabletop mixer. Mix on medium speed until creamy and light. Add in eggs and vanilla extract, mixing until completely combined. Combine flour, baking soda, cinnamon, and salt in a separate bowl. Add to butter and mix until just combined. Stir in granola. Do not over mix. Bake for 10 to 12 minutes, until golden.

Pear Crepes with Vanilla Yogurt

Serves 6 (2 crepes per person)

Crepes:

1 C. Whole Wheat pastry flour
¼ t. salt
3 eggs
2 T. Agave Syrup
1 C. milk
1 t. vanilla extract
3 T. melted butter, plus extra for brushing the pan
In a mixing bowl, combine flour and salt. In a separate bowl, combine eggs,
syrup, milk and vanilla. Add wet ingredients to dry, and then stir in melted
butter.
Heat a crepe or non-stick sauté pan on medium-high until almost smoking.
Brush some of the melted butter into the pan. Holding the pan away from
the heat, add about 3 T. of batter and swirl around until bottom is completely
covered. Loosen sides of crepe, and flip when bottom is brown. Cook
second side until brown and slide out of pan onto a plate. .

Pear Filling:

3-4 Fresh Large pears, ripe but not mushy
1 T. butter
¼ Cup brown sugar
1 t. vanilla
1 t. cinnamon
¼ t. salt
In a large sauté pan, melt butter and sugar together on medium heat. Whisk
in vanilla and cinnamon. Gently stir in pears and cook on low to medium
heat until pears are tender.
Fill each crepe with about ¼ C. of filling down the center and roll up into a
cigar shape.
Serve with vanilla yogurt and maple syrup.

Plum Kuchen

Serves 8
Ingredients:

1 1/2 Cup All Purpose Flour
1 1/2 teaspoons baking powder
1 1/2 t. cinnamon
1/2 t. ground ginger
1/2 Cup butter, cold
1 1/2 Cup brown sugar
Zest from one lemon, chopped
2 large eggs
1/2 Cup Buttermilk
6 large plums, halved and pitted

Preheat oven to 350 degrees Fahrenheit. Prepare an 81/2 spring form pan with baking spray or flour and butter.
In a bowl, sift together flour, baking powder, cinnamon, ginger, and nutmeg. Cut the butter into the dry ingredients using a pastry blender so it1/2s crumbly. Combine one cup of brown sugar and half of the lemon zest and add to butter mixture. Set aside.
Next, make the topping. Take 2 tablespoons of flour/butter mixture and combine with half cup brown sugar, 1/2 t. cinnamon and the remaining lemon zest. Set aside.
With a hand whip, beat eggs and buttermilk really well until light and frothy. Fold egg mixture into flour mixture until just combined.
Pour batter into prepared pan. Arrange plums, cut side down on top. Sprinkle topping over plums and batter. Bake 55 minutes or until done.

Pumpkin Souffle Cakes

Serves 8 (3 each):

2 C. pumpkin puree
1 C. milk
1/4 C. safflower oil (can substitute any other vegetable oil)
3 eggs, lightly beaten

2 C. flour
1/2 C. brown sugar
1 1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. allspice

2 egg whites
1 T. sugar
dash of salt
dash of cream of tartar

Heat a griddle to 355 F. Combine pumpkin, eggs, milk and oil in a large mixing bowl and mix until smooth. Combine flour, sugar, baking powder, and spices in another bowl. Stir the flour mixture into the pumpkin mixture until combined. Be sure not to overmix or your product will be tough. Beat the egg whites. When it starts to foam, add the tartar and salt. Continue whipping and gradually add the sugar and whip to medium peaks. Stir 1/4 of the whites into the batter to lighten, and then gently fold in the rest. Drop batter onto griddle by 1/4 C. Flip cakes when bottom is browned. Cakes are done when both sides are brown and spring back to the touch. Serve with your favorite syrup or fruit.

Peach Crepes

Serves 6 (2 crepes per person)

Crepes:
1 C. all purpose flour
2 T. sugar
¼ t. salt
3 eggs
1 C. milk
1 t. vanilla extract
3 T. melted butter, plus extra for brushing the pan

Filling:
4 large, ripe peaches
¼ C. sugar
1 t. vanilla
1 t. cinnamon
½ t. nutmeg

Preparation:
Heat oven to 300 Fahrenheit.

In a mixing bowl, combine flour, sugar and salt. In a separate bowl, combine eggs, milk and vanilla. Add wet ingredients to dry, and then stir in melted butter.

Cut the peaches into 1″ pieces. In a mixing bowl, combine peaches, vanilla, sugar, cinnamon and nutmeg. Set aside.

Heat a crepe or non-stick sauté pan on medium-high. Brush some of the melted butter into the pan. Holding the pan away from the heat, add about 3 T. of batter and swirl around until bottom is completely covered. Loosen sides of crepe, and flip when bottom is brown. Cook second side until brown and slide out of pan onto a plate. Keep crepes separated by plastic wrap, wax paper, or paper towels.

In a second, large, sauté pan, heat about 2 T. of butter on medium and add the peach mixture. Cook until peaches are warmed through.

Using a greased cookie sheet as a surface, place about 1/3 cup of peaches into each crepe and roll up. When all the crepes are rolled, place cookie sheet into oven and heat for about 5 minutes, just until crepes are very warm.

Serve 2 crepes per plate. Dust with a little powdered sugar before serving.

Pumpkin Bread

1 lb. 2 oz. sugar
4 oz. safflower oil
4 eggs, slightly beaten
14½ oz. pumpkin puree
4 oz. all-purpose flour
7½ oz. cake flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
½ tsp. baking powder
2 tsp. baking soda

Preparation:
Preheat the oven to 325°F. Grease and flour two loaf pans. In a mixing bowl combine the sugar, oil, eggs, and pumpkin puree. Mix 1 minute. Sift the flours, baking powder, and baking soda in a separate bowl. Add the spices to this bowl and whisk together. Add the dry ingredients to the wet ingredients and mix until combined. Scrape the bowl as needed. Add to the loaf pans and bake for 1 hour or until golden brown and has slightly pulled away from the sides of the pan. I prefer a higher loaf, so I put more in one pan and less in the other. I pull the smaller loaf out of the oven after approx. 40 minutes. Serve hot and enjoy.

Raspberry Cream Cheese Coffee Cake

Batter:
2½ C. All purpose flour
¾ C. sugar
¾ C. butter
½ t. baking powder
½ t. baking soda
¼ t. salt
¾ C. sour cream
1 egg
1 t. vanilla extract

Filling:
8 oz. cream cheese
¼ C. sugar
1 egg
½ C. raspberry jam

Topping:
½ C. sliced almonds

Preheat oven to 350 degrees Fahrenheit.

Preheat oven to 350 degrees. In a large bowl, combine the flour and the sugar. Cut the butter in using a pastry blender until the mixture resembles coarse crumbs. Reserve 1 cup of the crumbs for the topping. To the remaining crumb mixture and the baking powder, baking soda, salt, sour cream, egg, and vanilla extract. Blend well. Spread the batter over the bottom and 2″ up the sides of a greased and floured 9″ springform pan. (I used and 8″ square and it worked fine). The batter should be ¼” thick on all sides.

For the filling: In a small bowl, combine the cream cheese, sugar, and egg and blend well. Pour it over the batter in the pan. Spoon the jam evenly over the cream cheese. Combine the reserved crumbs and the almonds, and sprinkle over the top of the cake. Bake 55-60 minutes or until browned. Cool, and serve. (best at room temp)

Green Chile and Cheese Timbales

Serves 12

12 eggs
1 stick (½ Cup) butter, very softened
½ C. all purpose flour
1 t. baking powder
1 t. salt
2 4 oz. Cans of diced green chilies
16 ounces of low fat cottage cheese
12 ounces of Monterey Jack cheese, shredded

Garnish with
1 t. sour cream, dollop
1 tomato, chopped
1 scallion, cut on a bias

Generously butter 12, 3½ inch, custard cups or one large quiche pan. Preheat oven to 350.

In a mixer whip eggs until light and fluffy (about 3 minutes). Add in soft butter. Incorporate. Then sift in the flour, salt and baking powder and mix until blended. Add in chilies and all cheeses. Pour into custard cups, or quiche pan, filling up ¾ to the top, and making sure an equal amount of chilies and cheese go into every cup. Bake on a sheet pan for about 20-25 minutes. (Will be about 45 minutes to an hour for the quiche pan.) Check for doneness with a toothpick. Serve immediately.

Harvest Vegetable Frittata

Serves 4

1/4 C. medium onion, chopped
� C fresh, or previously frozen, sweet peas.
1 small Yukon gold potato, cooked, cooled and diced into �� cubes.
2 T. red bell pepper; diced small
2 T. vegetable oil

6 eggs
1/2 C. mil
k 3 T. parmesan cheese
1 t. butter
2 T. sour cream
2 t. chopped scallion
Salt and pepper

Turn on oven broiler.

Combine eggs, 1 T. of cheese and milk in a bowl and beat until combined. Salt and Pepper to taste. In a small 6″ovenproof skillet, melt 1 T. oil on medium heat. Add onions and sauté until soft. Remove from pan and set aside. Add remaining oil to pan and add potato. Let the potato cook on medium heat, without stirring, for 3-4 minute. When the potatoes are golden on the bottom, turn them to cook on the other side. When the potatoes have a crispy, golden crust, add in the peas and red peppers. Stir just until they are heated through. Add the onions back in. Turn heat to low. Add in the teaspoon of butter and pour egg mixture over vegetables. Cook eggs slowly, stirring mixture occasionally to let uncooked eggs move to the bottom. When all but the very top is set, sprinkle remaining cheese over the frittata and place under the broiler. Broil until frittata is souffl�d and cooked through. Be careful not to over cook.Cut into four wedges and served with a dollop of sour cream. Top with scallions.

Jalapeno Corn Muffins

1 cup cornmeal
1 cup sour cream
1 cup all-purpose flour
1/4 cup milk
1/4 cup sugar
2 eggs
1 teaspoon baking soda
1/4 cup butter, melted
2 teaspoons baking powder
1 ear corn, trim kernel off ear
1 1/2 teaspoons salt
1/2 red bell pepper, diced small
1 jalapeno pepper, diced small

Preheat oven to 325 degrees F. Combine dry and wet separately. Mix together. Fold in vegetables. Scoop into greased muffin tins. Bake 20 – 25 minutes or until done. Serve hot and enjoy