West Hill House B&B

Category Archives: Recipes

Glasgow Soufflé

April 19, 2013 by Peter MacLaren

Peter is from Glasgow and this recipe is from his mum. Susan evolved it into a West Hill House B&B favorite.

Glasgow SouffléServes 4-5   Oven 350°F     30 to 40 minutes

Ingredients:

  • 3 slices sandwich bread white or whole wheat, buttered
  • 3 slices sandwich bread white or whole wheat cubed approx. ¾”
  • 1 c. grated cheddar cheese
  • ¼ c. grated cheddar cheese
  • ¾ cup Major Gray chutney
  • 3 eggs, beaten
  • 2 c. whole or 2% milk
  • 1 t. yellow mustard
  • 1 ½ oz Drambuie
  • 1 T. minced onion dry flakes  or ½ small onion finely chopped
  • ½ t. salt
  • ¼ t. pepper

Method:

  • Preheat the oven to 350°F. Grease a 9”x7” Pyrex baking pan or 4 or 5, 4” diameter ramekins.
  • Fit the bread, butter side down, into the pan – it’s ok to cut pieces to fit. (If using ramekins cut bread round to fit into the bottom of the ramekin and you may need more slices of buttered bread.)
  • Spread the chutney over the bread cutting any large pieces of fruit into small pieces. Sprinkle the onion over the chutney. Sprinkle the 1 cup of cheese over the chutney. Toss the cubed bread over the top so that it is evenly distributed.
  • In a medium sized bowl beat the eggs then add the milk, Drambuie and mustard and mix well. Pour this mixture over the cubed bread being sure that some liquid goes on each piece of bread. Sprinkle the remaining ¼ c. cheese over the top.

At this point you may either cover the pan and refrigerate it overnight or let it sit for 20 minutes to be sure the bread has had time to soak in the milk mixture. There will still be liquid in the pan, which will turn into a nice custardy mix once cooked.

Bake at 350°F for 30 to 40 minutes or until the center is firm and the top is golden. Serve hot.

Fantastic Pancakes

February 12, 2013 by Susan

breakfast

Stirring it up: Pancakes…just the name conjures up the sights and smells of a marvelous breakfast. These Ricotta Pancakes are easy to make and will provide you with great taste, fluffy pancakes and enough energy to tackle a day on the slopes.

Ingredients:

1 1/2 c. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 1/2 T.  sugar
1-2 t. finely grated orange zest
4 T. melted butter
1/2 c. ricotta cheese
1 lg egg
1/2 c. orange juice
1/3 c. milk (or almond milk or silk)
1/2 t. vanilla extract

In a large bowl, combine the flour with the baking powder, soda, salt,  orange zest,  and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet into dry ingredients until just blended,  the batter will be thick and you may add a bit more milk if you wish but you still want it to be fairly thick.  Onto a lightly greased, medium-hot skillet pour about 1/4 c. of batter for each pancake. Flip when bubbles appear on the top of the pancake. Serve with all the fixings and don’t forget the maple syrup.

Dishing it out: In our house they were flapjacks. My dad was a great flapjack maker and we loved the mornings when we would smell them cooking. Dad would tell the story of Paul Bunyon and flapjacks: Paul Bunyon was a giant of a lumberjack. Paul’s lunber jack friends (who were also very large) loved flapjacks too so Ole the Blacksmith, made a griddle so large you couldn’t see across it when the smoke was thick. Sourdough Sam had fifty men with pork rinds tied to their feet skating around the griddle to grease it. The batter was mixed in large barrels and it took a strong cook just to turn the flapjacks, let alone get them to the table. Check here for more Paul Bunyon stories. We would always ask Dad if he would  make Paul Bunyon sized flapjacks for us. He never made them  quite that large but they were delicious and we gobbled them up just the same. I think Paul Bunyon would have liked Dad’s flapjacks!

Whether you call them pancakes, hotcakes, flannel cakes, drop scones (Scottish),  oatcakes (English), griddle cakes, or flapjacks this is one breakfast that will surely hit the spot.

Fluffiest Cornbread Ever

January 30, 2013 by Susan

Bring on the honey-butter!

Stirring it up! Cornbread is often thought of as a southern US food and seldom served in the northern states which is a pity. This cornbread recipe has become a favorite of our guests especially when served warm with honey-butter and along side an eggy breakfast casserole. Can’t say where I found this recipe as it’s been in my collection for ages.

Ingredients:

  • 1/4 c. butter, melted
  • 1 c. yellow cornmeal  (I use coarse cornmeal)
  • 3/4 c. flour
  • 2-3 T. Sugar
  • 4 t. baking powder
  • 1/2 t. salt
  • 1 can creamed corn (8oz)
  • 1 c. milk
  • 1 large egg lightly beaten

Turn the oven temp to 450°F. Pour 2T. of melted butter into an 8×8 pan and bake for 5 minutes until the cake pan is very hot. While the pan is heating, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the mixture and pour in the creamed corn, milk, egg and the remaining 2 T. of melted butter. Stir until smooth then pour into the hot cake pan. Bake for 30 – 35 minutes or until golden brown and tests done in the center. Let stand for about 10 minutes before serving. Makes 9 pieces.

Dishing it out!  When I was about 10 years old, a friend and I decided to start a cooking club with only ourselves as members and our moms as consultants. We took turns week about in each other’s kitchens and choose recipes from our mom’s recipe collections. With their  blessings we’d cook up a storm and of course have to clean up after, this part was not nearly as fun as the making part!  I cannot remember what we made or how long we did this but I do remember we enjoyed the time in the kitchen.  I wonder if Brenda still loves to bake?

Chestnut Soup

December 25, 2012 by Susan

 

Hearty soup and artisan bread, what a meal!

Stirring it up! Until a few weeks ago I had never cooked with chestnuts. Many years ago I had chestnuts roasted on an open fire  (as one does at Christmas time!) from a street vendor in Toronto but nothing since then. I purchased some a few weeks back, sautéed them with some bacon and red onion and the results weren’t bad at all. The  next day however,  I decided that left-over chestnuts weren’t going to be on my list of favourite foods. Always ready for an experiment though I decided to try making some Chestnut Soup. I opened the pantry and this is what I came up with.

Ingredients:

  • 1 lb chestnuts, precooked and roughly chopped
  • 1 small red onion, diced
  • 1 small yellow onion, diced
  • 4 slices bacon cut into 1/4″ bits
  • 1 medium potato, diced
  • 2 c. chicken stock or vegetable stock
  • thyme, a couple of good shakes
  • salt & pepper

In a heavy bottom saucepan, sauté the bacon bits till cooked but not quite crispy.  Add the red and yellow diced onions and continue to sauté until the onions are soft and the bacon is crispy. Add the diced potatoes, chestnuts, thyme and stock. Cook on low heat until the potatoes are soft then simmer for a bit so the flavours can blend. Using a hand blender, purée the soup to a smooth thick consistency. Use caution when blending the hot soup and do NOT pour hot soup into a blender or processor to purée it.

Dishing it out! My dad was the soup maker in our family and his experiments in making vegetable soups were renowned amongst our friends. Dad could make soup out of just about anything and it was always “terribly healthy”. Although at the time we often thought  “Not soup again”, recently a homemade soup experiment  is often dinner for Peter and myself. Dad would be proud!

Winter Wedding

November 29, 2012 by Susan

Ryan & Jeff married by Greg Trulson, Justice of the Peace

 

With early season snowflakes whirling about them, and the temperature sitting at about 28°F, Ryan and Jeff were married in the meadow at West Hill House B&B. Our favorite Justice of the Peace, Greg Trulson officiated at the wedding making it a very meaningful occasion, as he always does. Following the ceremony,  the newly married couple asked Peter to continue taking photos as they enjoyed a short stroll around our wintery gardens.

Warming up by the fireplace a few minutes later Ryan and Jeff enjoyed an intimate wedding reception complete with wedding cake, made here at West Hill House, and a bottle of  Champagne. They were kind enough to invite Greg and Peter and Susan to join them.

Ryan loves experimenting with recipes. Check out her food blog called Skinny Supper. It’s a fun site with lots of photos to help you along.

Bird Seed Granola

August 25, 2012 by Susan

Bird Seed Granola with melon.

Stirring it up! This past week breakfasts were gluten, soy, lactose and pork free. Wanting to increase my repertoire for such recipes, I searched the internet for something new and different. As often happens I got ideas but no recipe was exactly what I wanted or indeed, what I had in the pantry. So… here’s my made up recipe – and no, it doesn’t contain bird seed, it just looks like it does.

Ingredients:

  • 1/4 c. honey (or you can use maple syrup)
  • 1/4 c. canola oil
  • 1 t. pure vanilla extract
  • 1  1/4 c. almond meal/flour
  • 1 generous pinch of  sel de mer (or 1/8 t. table salt)
  • 1/4 t. baking soda
  • 3 T. sunflower seeds
  • 1/4 c. craisins
  • 1/4 c. chopped almonds
  • 3 T. pine nuts

Preparation:

Set the oven to 350°F.

Mix oil, honey and vanilla in a medium bowl. In another bowl combine almond meal, salt and baking soda and gently stir to mix dry ingredients. Add dry ingredients to the liquids and mix together. Add seeds, nuts and fruit, mixing well. Grease an 8X8 pan and press dough evenly into the pan. It is sticky so damp hands work well. Bake for 20 minutes.

Let the pan cool for about 15 minutes and you can use the granola right away by spooning it out of the pan and sprinkling it on, or layer it under, a bowl of  fresh fruit, yogurt or even ice cream. It’s is fairly sweet so you don’t need a lot. When the amount remaining in the pan cooled completely I it cut it into squares which was ok but they didn’t really stick to gather all that well so when nibble, a crumb -catcher  is a good idea. Hummm, guess that recipe needs a bit of tweaking before I can turn it into a good, stick-together snack bar.

Dishing it out! Before becoming an innkeeper/owner/chief cook and bottle washer, I had heard of lactose intolerance and celiac disease and had one recipe for gluten-lactose free cornbread. Now, over the last six plus years, I have prepared  numerous types of breakfasts including vegan, frutarian (that one bothered me), dairy free, no pork, egg-free as well as oxalate free breakfasts. Thanks to the guests who have needed these I have had a chance to cruise through recipes on-line and in numerous cookbooks new and old  and have discovered many great recipes, and made up a few along the way.

Soft Ginger Cookies

June 29, 2012 by Susan

A yummy treat.

Stirring it up! While cleaning rooms the other day I clicked on the TV and found The Barefoot Contessa featuring a batch of the Ultimate Ginger Cookie. They looked absolutely scrumptious so after finishing the rooms I cleaned up and headed off to the kitchen to cook up a batch for our weekend guests. Unfortunately I didn’t have all the ingredients called for in that recipe so I made my own version of ginger cookies.

Ingredients:

  • 2 1/4 c. all purpose flour (I use King Arthur Flour)
  • 1 t. baking soda
  • 2 t. ground cinnamon
  • 1 1/2 t. ground cloves
  • 1/2 t. nutmeg ( I grate nutmeg so  just eyeballed the quantity)
  • 1/2 t.  ground ginger (I used a tiny bit more than this)
  • 1/4 t. fleur de sel
  • an additional 1/3 c. granulated sugar for rolling cookies in before baking
  • 1 c. light brown sugar, lightly packed
  • 1/4 c. canola oil
  • 1/3 c. unsulfured molasse
  • 1/4 c. to 1/3 c. crystalized ginger, chopped into small pieces
  • 1/2 c. raisins (optional)
Preparation:
Set the oven to 350°F. The cookies will bake for about 12-14 minutes. I made 22 cookies.

Put the first 7 ingredients into a large bowl and set it aside. In the bowl of an electric mixer,  mix on low speed, the brown sugar, canola oil and unsulfured molasses. Note that the dough is fairly stiff so I don’t recommend using a hand mixer. With the mixer still on low speed add the egg, mix for about 1 minute and remember to scrape the sides of the bowl – stop the mixer first. Without changing the mixer seed, very gradually add the dry ingredients which are in the first bowl. If the mixer is going too fast you will find yourself and the mixer covered in a fine white dusting of flour! Increase speed and mix on medium speed for about 2 minutes. Add the crystalized ginger and raisins (optional) and mix until incorporated. Make dough balls about 1 T. in size and roll in the reserved 1/3 cup of sugar. Place dough balls on a parchment lined jelly roll pan or cookie sheet and flatten slightly with your fingers.

Bake until the cookies are crackled on top but still soft to the touch. Cool cookies on the pan for a few minutes then transfer to a cooling rack to complete cooling. These freeze well if they last long enough for you to get them into containers!

Dishing it out!  One sunny summer day, my dad and I decided to take a drive along a nearby lake so stopped off first at the grocery store for sustenance for the journey. While I choose a well aged cheddar cheese, my dad went off to find crackers or so I thought but back he came with a box of gingersnaps. Supplied with these items and the thermos of tea from home, we set off on our adventure. This was the day that I learned how well cheddar cheese and crunchy gingersnaps go together. While these ginger cookies are soft, they are still pretty darn good with a cup of tea and a chunk of strong cheddar cheese.

Enjoy!

Ajver

December 12, 2011 by Peter MacLaren

Homemade Ajver

This past summer we were delighted to get to know Martina and Tanja, university students from Macedonia. While they were here I purchased a jar of Ajver for them. I had no real idea of what it tasted like but it looked good and I wanted to give them a small taste of home while they were so far away. The four of us sat around the table and enjoyed this tasty treat along with hearty bread and cheese while the two girls told us of how Ajver is made and how in the fall, the wonderful aroma of roasting red peppers wafts through the villages.

Having some red peppers on hand, I looked up Ajver recipes on line, chose one and yesterday made some beautiful looking Ajver. While it looked right, it lacked that special taste. Martina and Tanja, what’s the magic ingredient? Help!

Pecan Snowballs

December 8, 2011 by Peter MacLaren

Stirring it up! Special baked goods play a key role in many of the winter holidays whether it be Christmas, Chanukka, Pancha Ganapati, Kwanzaa, Chinese New Year or any  number of others celebrations. Here’s a yummy recipe for cookies to help us encourage winter, Pecan Snowballs.

Ingredients:

  • 2 c. pecans
  • 1 c. butter, softened
  • 1/4 c. icing sugar
  • 2 c. all-purpose flour
  • 1/2 t. salt
  • 1 1/2t. vanilla
  • 1 c. icing sugar (for rolling cookies in)

Preparation:

  • On a baking sheet, bake the pecans at 350° for 7 to 9 minutes, or until fragrant, stirring once. Let cool then chop finely and set aside.
  • In a large bowl, cream butter with sugar until smooth.
  • Beat in vanilla.
  • With a wooden spoon, stir in flour, salt and pecans using your (clean!) hands to finish the mixing and to form the dough into a mound.
  • Wrap in plastic wrap, cover and refrigerate for 30 minutes.
  • Form dough into 1 inch balls and place 1 inch apart on an ungreased baking sheet.
  • Bake at 325° for 18 – 20 minutes or until lightly golden.
  • Remove to racks and let cool for 5 minutes.
  • Using the 1 cup of icing sugar, roll baked cookie balls in icing sugar then return to rack to cool completely.
  • Roll once again in icing sugar.
  • Snowballs can be stored in an airtight container for up to one week or frozen for up to 3 months.

Makes about 40.

Dishing it out! My first Christmas in Texas, my friend Jacquie invited me to a cookie exchange at her home. While I can’t remember the exact number of guests, I believe were each to make 5 dozen cookies of the same recipe, bring them festively wrapped in groups of four,  along with 12 copies of our recipe and a cookie tin for our own collection of cookies. One dozen of the cookies were for refreshments at the party, the others were for sharing,  4 of each variety went into our tins. We visited over glasses of wine and plates of cookies – what a wonderful variety of delights for so little work!. I’m not sure how Jacquie managed to organize it, but after several years there were, I think, upwards of 30 ladies at the cookie exchange. No, we didn’t have to make 30 dozen cookies – Jacquie did some mathematical magic and we each went home with a super selection of our friends’ baking. Thanks, Jacquie, for your recipe for Pecan Snowballs.

Cinnamon Crumb Cake

November 13, 2011 by Peter MacLaren

Cinnamon Crumb Cake

A great breakfast starter.

Stirring it up! Here’s a never fail coffee cake which is quick to make and yummy to eat.

  • 2 c  all purpose flour
  • 3/4 c  butter
  • 1 c  white sugar

Rub these three ingredients together to the crumb stage. Put 1 cup of the mixture aside to use as topping

Mix the remaining mixture (from the above) with the following:

  • 1 egg
  • 1 c. sour milk
  • 1/2 t  baking soda
  • 2 t  baking powder
  • 1 t cinnamon
  • 1 t  ground cloves
  • 1 c  raisins, dry cranberries or dry cherries -add these to the dry ingredients before adding the egg and this will help keep the fruit distributed throughout the cake rather than sinking to the bottom.

Pour the mixture into a well greased 9″x13″x2″ (33cmx23cmx5cm) pan and sprinkle the 1 cup of topping over the batter.
Bake at 375• F (190• C) for about 25 minutes. Cool slightly and serve or can be served cold and goes very nicely with an afternoon cup of tea. Freezes well.

Dishing it out! Ever been the new kid in school and hoping to make new friends? In a family that moved numerous times, come the first day of school the big question was, “who will be my friend?”. Starting a new school in grade 7 there was little time to worry about this as I was soon befriended by Maureen. We were in the same class, went to the same church and discovered we liked many of the same things. For three years we were best friends then a new job for my parents took us to a new home across the country . Maureen and I have kept in touch by email and  have only seen each other a couple of times in all these years. All this to say, Maureen sent me this recipe hoping it might be something I could use and every time I make Cinnamon Crumb Cake I silently thank her for making another breakfast enjoyable for both the cook (me) and our guests. Thanks Maureen!

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