Our guests at the Rock Cottage Gardens are always asking for my bed and breakfast recipes, so I’ve included some for you to enjoy. Check back to our Web site to see new recipes added from time to time. If you enjoy recipes, I recommend that you sign up for Debbie's Newsletter and Recipe of the Month.
Simply submit your e-mail address at the bottom of this page, and you’ll to receive information on upcoming events in Eureka Springs, find out what we're doing at Rock Cottage Gardens and to receive a new recipe every month!
We serve a gourmet breakfast with a scrumptious dessert each morning. I’ve always enjoyed cooking, and it's fun to try out new recipes for my guests. Special diet needs are available upon request. My philosophy is that lodging at a bed and breakfast should be a memorable experience. From the cottages to the breakfast, we aim to please. Mike and I hope to see you soon!
We want you to enjoy some of the recipes we serve at our bed and breakfast in Eureka Springs, so we've provided a sampling for you. I'm always looking for new recipes to try. Lots of our guests have signed up for Debbie's Recipe of the Month club. We also sell two cookbooks, "A Taste of Eureka Nostalgia", a collection of recipes from Eureka Springs Bed and Breakfasts and " Inns for All Seasons", includes recipes from members of the Bed and Breakfast Association of Arkansas with selections from several Bed and Breakfasts in Eureka Springs and around Arkansas. We hope to make your vacation, honeymoon, anniversary or getaway a memorable event!
Apple-Cream Cheese Torte
Serves: 12
Crust:
1 1/2 cups unbleached flour
1/2 cup unsalted butter, 1 stick, cut into pieces
1/2 cup sugar
1 teaspoon vanilla extract
Pinch salt
Filling:
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1 large eggs
1 teaspoon vanilla extract
Topping:
1/3 cup sugar
1/2 teaspoon cinnamon
4 larges granny smith apples, peeled, cored, (about 3 cups)
1/4 cup almonds, sliced
For Crust: Preheat oven to 400 degrees. Wrap outside of 9-inch diameter springform pan with foil (to prevent leaking). Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and up 3/4 sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350 degrees.
For Filling: Beat all ingredients in large bowl until smooth. Pour filling onto crust. Smooth top.
For Topping: Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds. Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. cover; refrigerate overnight (torte can be prepared 3 days ahead. Keep refrigerated). Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
Blackberry Custard Torte
Serves: 12
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine (cold)
1 cup flour
1 egg
Filling:
3 egg yolk
2 cups sour cream 16 oz
1/2 cup sugar
1/4 teaspoon vanilla extract
4 cups blackberries fresh or frozen, drained, divided
Whipped cream
In a bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in egg until dough forms a ball. Press onto the bottom and 2- in. up the sides of an ungreased 9-in springform pan. For filling, in a bowl beat the egg yolks, sour cream, sugar and vanilla just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Bake at 325 degrees for 1 1/2 hours or until center is almost set. Cool on a wire rack (center will fall). Remove sides of pan. Top with whipped cream and remaining berries. This dessert is best eaten the same day it's prepared. Refrigerate any leftovers. To prevent drips, place the pan on a shallow baking pan in oven.
Blueberry - Pecan French Toast
Serves: 10
8 cups sweetbreads or Challah (egg bread) in 1" cubes
5 eggs
1 cup sugar
1 teaspoon nutmeg
3 cups milk or half & half (fat free)
2 cups blueberries,fresh or frozen
1 cup pecans, chopped
1/4 cup butter or margarine
1/2 cup brown sugar
Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in refrigerator overnight. In the morning, mix 1 cup blueberries into bread and pour into a greased 9 X 13 pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325 degrees for one hour or until puffed. Serve hot with (or without) syrup.
I was given this recipe by Cindy at Simplier Times Inn, Afton OK.
Brie and Sausage Breakfast Casserole
Serves: 8 - 10
8 ounces brie cheese
1 pound hot pork sausage, ground
6 slices white bread
1 cup parmesan cheese, grated
7 larges eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tablespoon sage, chopped fresh or 1 teas dried
1 teaspoon seasoned salt
1 teaspoon dry mustard
Green onion, chopped for garnish
Trim and discard rind from top of Brie. Cut cheese into cubes; set aside. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.
Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13 X 9- inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesian cheese.
Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.
Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.
Bake at 350 degrees for 50 minutes or until set. Garnish, if desired.
*Substitute 2 cups ( 8 oz) shredded Swiss cheese , if desired.
Chocolate Apricot Torte
Serves: 12
For filling:
1 pound apricots, dried & chopped coarse
1/2 cup sugar
1 1/2 cups water
2 tablespoons lemon juice, fresh
2 tablespoons flour
For dough:
2 cups walnuts, about 1/2 pound
1/2 cup semi-sweet chocolate chips
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar, light firmly packed
1 1/2 sticks cold butter, cut into pieces
Garnish:
Chocolate curls
Make filling:
In a medium saucepan stir together apricots, granulated sugar, water, lemon juice, and flour and cook over moderately low heat, stirring frequently, until thickened and most liquid is absorbed, about 10 minutes. Remove pan from heat and let filling cool. Preheat oven to 350 degrees.
Make dough:
In a food processor combine walnuts and chocolate chips and pulse until mixture is chopped coarse. In a large bowl with an electric mixer beat together walnut mixture, flour, salt, vanilla, brown sugar, and butter until mixture forms a crumbly dough.
Assemble torte:
Press two-thirds dough in bottom and 1 1/2 inches up side of a 9 1/2 inch springform pan. Spread filling evenly on crust and crumble remaining dough over filling. Bake torte in middle of oven 50-60 minutes , or until golden. Cool torte completely in pan on rack and remove side of pan. Torte may be made 1 day ahead and chilled, covered.
Garnish with chocolate curls.
Chocolate-Caramel Cheesecake
Serves: 12
2 cups crushed vanilla wafers, about 50 wafers
6 tablespoons melted butter
1 14-ounce package vanilla caramels, about 48
1 5-ounce can evaporated milk, 2/3 cup
1 cup chopped pecans, toasted
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semi-sweet baking chocolate, melted and slightly cooled
Whipped cream, optional Pecans chopped, optional
Semi-sweet baking chocolate melted, optional
Caramel ice cream topping, optional
Preheat oven to 350 degrees. For crust, combine vanilla wafers and melted butter. Press mixture onto bottom and about 2 inches up side of a 9-inch springfrom pan. Bake in preheated oven for 10 minutes. Cool on a wire rack.
Cook and stir caramels and evaporated milk over low heat until smooth. Pour over crust. Sprinkle with 1 cup pecans. Chill while preparing filling.
For filling, beat cream cheese, sugar and vanilla with an electric mixer until combined. Add eggs; beat on low speed just until combined (do not overbeat); stir in melted chocolate. Pour over carmel-pecan layer.
Bake in preheated oven 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover and chill for at least 4 hours before serving.
Let cheesecake stand at room temperature for 20 minutes before serving. Cut into wedges to serve. If desired, garnish each serving with whipped cream, pecans, melted chocolate and caramel topping.
Cream Biscuits
Serves: 10
2 cups flour all purpose
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups heavy cream
Milk or butter for brushing tops of biscuits
Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 -inch thick. Cut out as many rounds as possible with a 2 1/2 -inch round cutter dipped in flour (or cut in 10 squares). Transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough and cut into more rounds until there are 10 in all. Brush the tops of the biscuits with milk (or butter) and bake the biscuits in a preheated 425 oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.
Cream Cheese & Chive Scrambled Eggs
Serves: 4
8 eggs, large
2 tablespoons chives, chopped -fresh
1/4 teaspoon black pepper, coarsely ground
2 teaspoons margarine or butter
4 ounces light cream cheese, cut into 1/2" pieces
1/2 teaspoon salt
In large bowl with wire whisk, beat eggs, chives, pepper, 1/2 salt and 1/4 cup water until blended. In nonstick 10-inch skillet, melt margarine over medium-high heat. Add egg mixture to skillet.
As egg mixture begins to set around edge, move it gently toward center with eat-safe spatula to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add Neufchatel and continue cooking 1 minute or until egg mixture is set but still moist, stirring occasionally.
Serve over toast or cream biscuits.
New York-Style Cheesecake
Serves: 16
Crust
1 1/2 cups graham cracker crumbs
3/4 cup pecans, finely chopped
2 tablespoons light brown sugar
1/4 teaspoon cloves, ground
6 tablespoons butter, melted
Filling & topping
32 ounces cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
4 larges eggs
1 lemon rind, grated
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream
Sauce
2 8-ounce cans crushed pineapple, packed in juice
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
Heat oven to 350 degrees
Crust: In bowl, mix crumbs, pecans, sugar, cloves. Stir in butter. Press over bottom, halfway up sides of 9-inch springform pan. Refrigerate.
Filling: In bowl, beat cheese 1 minute. Add sugar and cornstarch; beat until smooth, 3 minutes. Beat in eggs, one at a time. Beat in rind, juice and vanilla. Pour into crust. Bake 350 degrees 55-60 minutes. Spread sour cream over top. Bake 15 minutes. Run thin knife around edge of cake. Let cool in pan on rack. Cover; refrigerate overnight.
Sauce: Drain pineapple over saucepan. Stir in water, sugar and cornstarch to dissolve sugar. Boil until thickened, 1 minute. Stir in pineapple. Let cool. Refrigerate until serving.
Pecan Tart
Serves: 12
1 cup all purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup (1 stick) butter, cold
4-6 tablespoons water, ice cold
1/2 cup sugar
1/2 cup corn syrup
2 larges eggs
1 teaspoon butter, melted
1 cup pecans, chopped
1 1/2 teaspoons vanilla extract
2 larges rome apples, peeled and chopped
1 teaspoon lemon juice
Preheat oven to 350 degrees.
Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
In a large bowl, mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.
Raspberry Stuffed French Toast
Serves: 10
12 ounces cream cheese
1/4 cup raspberry preserves or jam
8 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon nutmeg
French bread sliced 1 in thick with slits
Blend cream cheese and raspberry preserves until fluffy. In mixing bowl whip eggs and next 3 ingredients until smooth. Spread cream cheese mixture evenly between bread and dip in egg mixture. Cook on hot griddle turning when golden brown. Serve with warm maple syrup. Note: use apricot jam for a change.
Snickerdoodles
Serves: 20
Filling:
1 1/2 cups sugar
1/2 cup margarine, soft
1/2 cup vegetable shortening
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons cinnamon
Mix sugar, margarine, shortening and eggs together with an electric mixer.
Sift together flour, cream of tartar, soda and salt. Add to first mixture.
Mix together the 1/4 cup sugar and 2 teaspoons cinnamon.
Form into tablespoon balls ( I use a melon baller) . Roll in sugar & cinnamon mixture
Put on ungreased cookie sheet.
Bake 8-10 minutes at 400 degrees.
Spiced Apples
Serves: 8
1/2 cup butter or margarine
8 larges granny smith apples, peeled, cored and sliced
1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Melt butter in a large skillet over medium-high heat; add apples and remaining ingredients. Sauté 15-20 minutes or until apples are tender.
