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A Place In Time: Egg Casserole
10 eggs, Lightly beaten 1/3 cup all-purpose flower ¾ teaspoon baking powder 10 ounces lean pork breakfast sausage, fried and crumbled ½ pound Monterey Jack cheese, grated 1 ½ cups low-fat cottage cheese ¾ cup sliced mushrooms, sautéed (can be done with sausage)
Preheat the oven to 375 F. Mix the eggs, flour, and baking powder together well (don’t let it sit). Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well. Pour into a greased 13 x 9” glass baking dish. Bake 30-35 minutes. Yield: 4-5 generous servings
A Place In Time: Hill Country Frittata
1 tablespoon olive oil ½ medium onion, diced 1 small potato, boiled, pealed and chopped ½ teaspoon Mrs. Dash Mesquite grilling blend ¼ cup crumbled bacon (Hormel Real Crumbled Bacon) 1 ripe avocado, peeled and sliced 1 tablespoon chives chopped ¼ cup Monterey Jack grated cheese 3 eggs beaten with 1 tablespoon water
In large skillet, add olive oil, onions, seasoning and potatoes. Stir occasionally until vegetables are browned. Sprinkle the bacon, avocado, and chives evenly in the pan. Pour in the egg mixture and sprinkle the cheese over the top. Cover and cook until cheese is clearly melted and begins to set up. Take off lid and off heat until sets up. Cut into quarters and serve one quarter per serving. Remaining quarter(s) may be sliced again and set out for seconds (they’ll disappear quickly). Yield: 2 generous servings.
Tip: Prepare potato and bacon the night before and refrigerate.
A Place In Time: Natalie’s Creamed Egg Puffed Pastry
8 eggs, lightly beaten 4 unbaked puff pastry shells 2 tablespoons butter 4-6 tablespoons diced ham 2 tablespoons chopped pimento (or diced tomatoes) 2 tablespoons sour cream Hollandaise sauce mix Chopped parsley or paprika
Fresh Fruit (baked apples in winter)
Bake the puff pastry shells according to the package directions. Let them cool.
Beat the eggs until light and fluffy. In a frying pan, melt the butter, then add the diced ham. Sauté until warm. Add the eggs, cooking and stirring until almost done. Add the sour cream, and stir. Do not let the eggs get too dry; remove them from the heat while still creamy. Spoon the mixture into each pastry shell, allowing some of the egg mixture to overflow onto the plate. Cover with 2-3 tablespoons of hollandaise sauce, and then sprinkle with the parsley or paprika. Serve with fresh fruit in season (melon is excellent. Yield: 4 servings
A Place In Time: Bodacious French Toast
A 24-inch baguette 6 large eggs 2 ¼ cups 2% milk and ¾ cup of fat free half and half ½ teaspoon freshly grated nutmeg 1 teaspoon vanilla 1 cup packed brown sugar 1 cup pecans (about 3 ounces) ½ stick (1/4 cup) unsalted butter 2 cups blueberries
Spray with Pam a 13x9 inch baking dish. Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees F
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
Increase temperature to 400 degrees F
Sprinkle pecans and blueberries evenly over bread mixture. Cut ½ stick butter into pieces and in a small saucepan heat with remaining ¼ cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 45-60 minutes or until any liquid from blueberries is bubbling.
Serve with Maple Grove Farms Blueberry Syrup. Serves 6 generously. Adapted from www.epicurious.com
A Place In Time: Raspberry Chipotle Chocolate Cake with Seeing Double Chocolate Sauce
What a mouthful of bold and sensuous flavors in each bite. This recipe is a marriage of tastes made in heaven — a dense and dark chocolate cake, robed in the sultry, silken, sinful even, ultimate "chocolateness" of Seeing Double Chocolate Sauce with little flavor spikes of raspberry zipping around your palate. After two or three bites, a subtle glow of spice from chipotle chiles spreads gently in the back of the mouth. It’s like all of life’s best moments happening right there in your mouth all at once!
6 ounces
bittersweet chocolate, broken into pieces
Butter and flour a 10–inch diameter bundt pan; tap out all excess flour. Set aside. Preheat oven to 350 degrees.
Place the chocolate pieces in a medium bowl and whisk in the boiling water. Whisk until chocolate is melted and mixture is smooth. Set aside to cool to room temperature.
In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside.
In bowl of electric mixer, combine the softened butter, sugar and eggs. Beat on medium–high speed about five minute, or until light and fluffy. Add the Raspberry Chipotle Sauce and vanilla. Beat just to blend well. At low speed beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down side of bowl after each addition. Beat only until smooth and well blended.
Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then unmold onto cake plate. While the cake is still slightly warm, pour the Seeing Double Chocolate Sauce slowly over the top, letting it drip down onto sides of cake. Cool completely before slicing. Makes one 10–inch bundt cake. From Fischer & Wieser’s web site.
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"It was our first visit to a Bed and Breakfast as well as visiting Fredericksburg. A Place In Time was a perfect place to stay. The hosts were warm and inviting, and provided great information on what to do and see." Chuck, Connie, and Casie Simmonds, San Antonio TX.
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614 S. Washington St.
E-Mail:
Info@APlaceInTimeBandB.com
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Fredericksburg, TX 78624