RECIPES

FRENCH BREAD CUSTARD
Mercersburg Inn

Serves 8

One loaf French Bread-Crust removed- slice 1&1/2 inch thick
4 ounces unsalted butter-melted
4 whole eggs plus 2 egg yolks
½ Cup sugar
1 teaspoon vanilla
¼ teaspoon nutmeg
3 cups whole milk
1 cup heavy cream

Brush both sides of the bread with the melted butter. Arrange the bread in a 9x12 inch pan. Beat the eggs & yolks together; add sugar and nutmeg, whisk well to combine. Add all remaining ingredients. Whisk well. Pour the custard over the bread. Refrigerate overnight. Preheat oven to 350 degrees. Place a sauce pan of water on to heat. Put the custard dish into a larger pan. Pour hot water into the larger pan till half-way up the sides. Bake for 45 minutes or until lightly browned and puffy. Dust with powdered sugar, garnish with fresh fruit and serve with maple syrup.

SOUR CREAM WAFFLES
Mercersburg Inn

Serves 4-6

1 cup all-purpose flour, sifted 5 times
1 teaspoon baking powder
1/8 teaspoon salt
1 and ½ teaspoons sugar
1 teaspoon baking soda 3 eggs, separated
2 cups sour cream
3 tablespoons butter, melted

Spray waffle iron with vegetable cooking spray and heat on high. Sift flour, baking powder, slat, sugar and baking soda together. In a medium bowl, beat egg yolks thoroughly and add sour cream and melted butter. Stir yolk mixture into dry ingredients as quickly as possible. In a medium bowl beat egg whites until stiff peaks form. Fold egg whites lightly and carefully into batter. Put about ¾ to 1 cup of batter into waffle iron. Bake 2 ½ to 3 minutes (depends on waffle iron) Serve garnished as desired. These waffles will melt in your mouth.

CHICKEN PILLOW STOLTZFUS
The Inn at New Berlin - Gabriel's Restaurant

Ingredients:
2 pounds boneless, skinless chicken breast
2 melted butter
6 each 4" by 4" puff pastry dough squares, thawed
3/4 cup all-purpose flour
1 cup heavy cream
4 cups chicken stock
1 pinch saffron threads
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups brocolli florets
2 cups cauliflower florets
1 cup jullienned red bell peppers
1 cup coin-cut carrots

Directions:

Preheat oven to 350 degrees. Place puff pastry squares on an ungreased cookie sheet. Bake for 20 minutes or until golden brown and flaky. Set aside. Melt butter over medium heat in a 3-qt. heavy saucepan. Add the flour and whisk until blended. Gradually pour in stock and cream. Whisk until well blended. Add saffron, parsley, salt and pepper. Bring to a simmer and cook for an additional 12 minutes. Keep warm. Place chicken breasts on a baking sheet, brush with butter, salt and pepper. Bake for 10-12 minutes, then julienne each piece of chicken. Steam vegetables for 8-10 minutes. Place chicken on puff pastry; garnish with vegetables and flavor with sauce.

Makes 6 servings.

GRAND MARNIER ICE CREAM WITH CHOCOLATE TRUFFLES
The Inn at New Berlin - Gabriel's Restaurant

Ingredients:
3/4 cup sugar, granulated
1/4 cup water
7 egg yolks
1 cup heavy cream
1/8 cup Grand Marnier
6 each Chocolate Truffles

Directions:

Cook the sugar and the water in a small heavy saucepan without stirring until the syrup reaches a soft ball stage (238 degrees). Put the egg yolks in a food processor or blender while adding the hot syrup in a thin stream. Cool mixture. When cooled, process again for two minutes. In a separate bowl, beat cream until soft peaks form. Fold in mixture and the Grand Marnier.

Freeze for 8 hours.

Chocolate Truffles
Chocolate Truffles Ingredients:
3 ounces semi-sweet chocolate chips
1/4 cup heavy cream
2 tablespoons butter
1 Grand Marnier

Chocolate Truffles Directions:

Melt the chocolate in a bowl over hot water. Bring cream to a boiling point. Remove from stove and stir in butter. Stir the cream and butter into the melted chocolate until smooth. Stir in Grand Marnier. Refrigerate until firm. Shape mixture into balls.

TOMATO AND FENNEL SOUP
The Inn at New Berlin - Gabriel's Restaurant

Ingredients:
2 tablespoons olive oil
1/2 cup Spanish olive, diced
1/2 teaspoon salt
4 cups canned tomatoes, diced with juice
1 tablespoon oregano, dried
1 teaspoon thyme, dried
2 teaspoons minced garlic
3/4 cup fennel, diced
1/2 teaspoon pepper
1 cup white wine
2 quarts vegetable stock
1 tablespoon basil, dried
1 tablespoon parsley, dried

Directions:

In a heavy three-gallon soup pot, heat olive oil. Add garlic, onion, fennel, salt, pepper, and sugar. Cook until vegetables are tender. Add remaining ingredients and bring the soup to a boil. Turn down heat and simmer for 30-40 minutes.

UNION COUNTY HAM AND BEAN SOUP
WITH RIVELS
The Inn at New Berlin - Gabriel's Restaurant

Ingredients:
3 tablespoons butter
1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 pound diced smoked ham
2 cups dried great northern beans, soaked overnight
3 quarts ham stock
1 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg

Directions:

In a heavy soup pot, melt butter over medium heat. Add carrots, onions, celery and ham. Cook for 8-10 minutes while stirring. Add beans and stock. Bring to a boil and simmer for 20 minutes. To make rivels, combine flour, salt, pepper and egg in a medium mixing bowl. Breaking apart in small pieces, add rivels to simmering soup and cook for an additional 15 minutes.Makes 6-8 servings.

CRANBERRY FRENCH TOAST
The Beechmont Inn

Cranberry Sauce

12 oz bag of fresh cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup sweet marmalade
1 tsp cinnamon

Place ingredients in saucepan and bring to a boil. Reduce heat and simmer until cranberries start to pop. Remove from heat and add ½ cup sweet orange marmalade. Mix and set aside.

French Toast

1 1/4 cup packed brown sugar
8 Tbsp butter
4 Tbsp light corn syrup
1 lb loaf Italian bread (or other thick sliced bread)
8 oz cream cheese
8 eggs
1 1/2 cup half and half
2 tbsp orange juice
1 tsp vanilla

Grease a 9 x 13 baking dish. In saucepan, melt butter, brown sugar and corn syrup together over low heat. Stir to blend. Add 1 to 1 1/2 cup of the cranberry mixture to the brown sugar. Set aside. Slice bread and spread cream cheese on one slice, covering with another piece of bread (like a sandwich). Beat eggs and add half and half, orange juice and vanilla. Blend. Spread the cranberry/brown sugar mixture in baking dish. Layer the cream cheese sandwiches on top. Pour egg mixture over the bread. Refrigerate overnight or bake immediately for 45 - 60 minutes in a 350 degree oven. Bake with aluminum foil over the baking dish for 30 minutes, then remove foil and bake for 30 minutes more (bread should be nicely browned). Serve French Toast with a side of the remaining cranberry sauce, maple syrup, and your favorite bacon or sausage.

PENNSYLVANIA DUTCH SOFT
SUGAR COOKIES
The Beechmont Inn

3 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups sugar
1 cup butter
2 eggs
1 tbsp vanilla
1 cup buttermilk

Sift together flour, baking soda, baking powder and salt. Set aside. Cream together sugar and butter. Add eggs one at a time and beat. Add vanilla and beat. Stir flour mixture into sugar mixture alternating with the buttermilk. Stir until smooth. Drop by tablespoon full (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper). Sprinkle tops with sugar. Bake in 375 degree oven for 7 - 10 minutes. Remove from cookie sheet and cool on rack. Makes 2 - 3 dozen. Store in airtight container.

SPICE PANCAKES WITH LEMON SAUCE
The Beechmont Inn

2 cups flour
1/2 cup oatmeal
2 tsp baking powder
1 tsp baking soda
2 tsp ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
pinch salt

2 large eggs, separated
2 1/2 cups buttermilk
2 Tbsp melted butter
1 Tbsp sugar
2 tsp dark molasses

For lighter pancakes, separate eggs and beat egg whites in a deep bowl on high speed until they hold moist peaks. Beat egg yolks in a large bowl with buttermilk, butter, sugar, and molasses. Add flour and spices. Beat until well mixed. Add whipped egg whites to the mixture by folding them gently into the batter until combined. Cook on a buttered griddle over medium heat by pouring out enough batter to form pancakes about 4 - 5 inches in diameter. Cook until the tops are full of bubbles and then flip and cook for another 1 - 2 minutes until golden brown. Serve with warm lemon sauce.

Lemon Sauce

In a small pan, mix one cup of sugar with 2 - 3 Tbsp of corn starch. Add 2 cups of water and bring to a boil over high heat. Remove from heat and add 4 Tbsp butter, 2 - 3 Tbsp grated lemon peel, and 1/4 cup lemon juice. Stir until the butter melts. Serve.

STRAWBERRY CORN MUFFINS
The Beechmont Inn

1 cup cornmeal
1 cup flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 cups strawberries (cut in small pieces)
1 cup vanilla yogurt
1/4 cup canola oil
1 egg, slightly beaten

Preheat oven to 350 degrees. Grease muffin pan or line with paper cups. In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture. In a small bowl, whisk together the yogurt, oil and egg.
Add yogurt mixture to flour mixture and combine until dry ingredients are just combined. Do not over-mix. Fill muffin cups about 2/3 full and bake for 20 -25 minutes.

SNICKERDOODLES
Swiss Woods

1 cup butter
11/2 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup sugar
1 1/2 tablespoon cinnamon, ground

Directions

Mix butter, sugar and eggs until light and fluffy. Add flour, cream of tartar, and baking soda. Make into teaspoon size balls. (We use a small ice cream dipper) Roll these dough balls in the cinnamon-sugar and place on a baking tray. Bake at 375 for 8 to 10 minutes. Make sure you do not over bake them. Enjoy- Let us know how you like them, and watch here for more of the favorite cookies from the Swiss Woods Cookie Jar.

EGGS FLORENTINE
Swiss Woods

Serving Size : 10
Preparation: Time 15 min
Categories : Breakfast Main Dishes

6 eggs
12 ounces cottage cheese
8 tablespoons melted butter
8 ounces cream cheese -- softened
8 ounces sour cream
2 tablespoons flour
2 cups Monterey jack cheese -- shredded
1 cup fresh spinach -- chopped

Mix the first 6 ingredients well. Wash the spinach well and chop coarsely. You may prefer to leave the leaves whole if they are small. Fold the cheese and spinach into the egg mixture. Pour into a greased 13X9 glass baking dish
Bake at 350 degrees F for 30-40 minutes until a knife inserted in the middle comes out clean. Sprinkle additional Monterey jack cheese on top just before serving. Serve hot. When placed in a wicker basket it holds its heat well.

This can be mixed a day ahead and refrigerated until baking. If you do this, you will want to add the spinach just before baking.