A Dubuque, Iowa Bed and Breakfast

Posts by amy

Savory Baked English Breakfast Pudding with Sausage

Posted on Apr 7, 2013

Savory Baked English Breakfast Pudding with Sausage, Tomatoes and Scallions Preheat oven to 425 degrees Brown 1 pound sausage and 5 trimmed scallions in 1 TBSP extra virgin oil in a 10 inch cast iron pan Blend 1 ½ cups all purpose flour, 1 ½ cups milk (skim, 1%, 2% or whole), 3 large eggs and 2 TBSP melted butter Pour batter over the sausage and scallions. Top with 10-12 cherry tomatoes. Bake until puffed and set – about 30 minutes. Serves 4-5 people. About Amy: Amy owns and runs The Mandolin Inn, a Dubuque IA bed &...

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Gluten-Free, High Protein Baked Oatmeal

Posted on Mar 7, 2013

Gluten-Free Baked Oatmeal   Total Time: 50 minutes Serves: 10-12 Ingredients 2-2/3 cups gluten-free rolled oats (steel cut oats) 1/3 cup brown sugar (or stevia if desired) 1-1/3  teaspoon baking powder 1-1/3  teaspoon cinnamon 1/2 teaspoon salt 1-1/3 cup raw walnut (or almond or pecan) pieces 1-1/3 cup raspberries {any berries work} 2/3 cup chocolate chips (or any chips or shredded coconut) 2-2/3 cups milk(1%, skim or almond milk) 1 extra large egg (or appropriate egg substitute if for vegans) 3 tablespoons butter, melted (this can be omitted or you may use coconut oil for vegans) 1-1/3 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Instructions: Preheat oven to 375°F and generously spray the inside of a 13 by 9-1/2  inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.   About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed &...

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Mini German Pancakes

Posted on Feb 8, 2013

Mini German Pancakes  – every kid, old and young, loves these 1 cup milk 6 eggs 1 cup flour 1/2 tsp. salt 1 tsp. vanilla 1 tsp. orange zest (optional) 1/4 cup butter, mel1 cup milk 6 eggs 1 cup flour 1/2 tsp. salt 1 tsp. vanilla 1 tsp. orange zest (optional)   Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended. Blend in butter a little at a time in order to temper the eggs. Grease muffin tins well and distribute batter evenly between 24 tins. Bake for 15 minutes, or until puffy and golden on top. Served with your favorite toppings. (Mine was a dusting of powdered sugar and apple cider sauce and a dollop of fresh whipped cream. Fruit compote, fresh berries or peaches are also wonderful.) About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa....

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Chipotle/Maple/Rosemary Roast Nuts

Posted on Jan 1, 2013

CHIPOTLE/MAPLE/ROSEMARY ROAST NUTS – Mandolin Inn                                                Vegetable oil ¼ c. light brown sugar (lightly packed) 4 Tbsp. fresh minced    rosemary 8 cups your favorite nuts – I favor pecans, almonds and peanuts 3 Tbsp. orange juice Kosher salt 1/3 c. pure maple syrup 2 tsp. chipotle powder                             Pre-heat oven to 350٥. Brush a sheet pan generously with vegetable oil. Combine pecans, 2 tbsp vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder in large mixing bowl. Toss to coat the nuts evenly. Add 2 tbsp of the fresh minced rosemary and 2 tsp of salt and toss again. Place on baking pan and spread nuts evenly. Roast the nuts for 25 minutes, stirring twice with a large metal spatula. Bake until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more tsp of salt and the remaining 2 tbsp of fresh minced rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature. ENJOY!!   About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque...

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Apple Cinnamon Baked French Toast and Country Apple Sausage Ring

Posted on Oct 9, 2012

  Apple-Cinnamon Baked French Toast  – brought to you by The Mandolin Inn   Serves 12 – 16     (What I do to lower the fat content if you are so inclined) 1 large loaf French bread 1 tablespoon cinnamon 8 extra large eggs   (equivalent # egg beaters) 1 teaspoon ground nutmeg 3-1/2 cups milk and half   and half (skim and fat-free half and half) 6-8 medium-sized cooking   apples (Cortland, Macintosh, etc.) 1 cup sugar 1 tablespoon butter   (delete) 1 tablespoon vanilla   Slice bread into 1-½ inch slices. Spray 9×13-inch glass pan with non-stick spray. Place bread in glass dish, making sure to place tightly together. In separate bowl, beat together by hand eggs, ½ cup sugar, milk/half and half and vanilla. Pour ½ of this egg/milk mixture over bread.   Peel, core and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg/milk mixture evenly over apples. Mix remaining ½ cup sugar with cinnamon and nutmeg and sprinkle evenly on top of apples. Dot with butter. Cover and refrigerate overnight.   Next day: Preheat oven to 350°.  Uncover dish and bake in oven for one hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5 to 10 minutes before serving.  Cut into squares and serve with warm apple cider (recipe below) or maple syrup, plus your favorite breakfast meat.       Apple Cider Syrup   (I usually quadruple this recipe so that I use all cider – the syrup keeps well for a long time) 1 cup sugar 2 tablespoons lemon juice 2 tablespoons cornstarch 1 teaspoon lemon juice 2 cups apple cider     Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over baked French toast.   Country Apple Sausage Ring  – brought to you by The Mandolin Inn Serves 12-16 2 pounds sage-flavored   bulk sausage 1 ½ cups herbed or Italian   bread crumbs 2 eggs, slightly beaten ¼ cup minced onion ½ cup milk 1 cup finely chopped apple   In a large bowl, combine all ingredients and mix thoroughly. Press lightly into a greased 6-cup ring mold or Bundt pan.  Bake at 350° for 1 hour, drain and serve. (Note – may be prepared and baked for 30 minutes, then refrigerated overnight and baked for an final 30-60 minutes the next day – the longer time is for situations where you are baking something else  – like baked apple French toast – along with the sausage in the morning.)       About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed &...

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