Scott & Mary
Brewster House Bed & Breakfast, Freeport, Maine
March 23, 2014 by Kelleigh Dulany
Scott & Mary
Brewster House Bed & Breakfast, Freeport, Maine
February 8, 2014 by Kelleigh Dulany
Scott & Mary Gile
Brewster House Bed & Breakfast, Freeport, Maine
March 5, 2013 by Kelleigh Dulany
This wonderful, delicious, and easy side dish is a favorite at breakfast, or at any meal!
Ingredients:
Directions:
Preheat oven to 450 degrees F (230 degrees C)
In a hot skillet, melt the butter with the olive oil. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter mixture.
Arrange the potatoes in a single layer on a baking pan.
Bake in preheated oven until potatoes are golden brown, approximately 20-25 minutes. Toss them occasionally to ensure that they brown on all sides. If you like a darker brown color, bake them a bit longer.
Servings: 4
Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine
July 17, 2012 by Kelleigh Dulany
At Brewster House we have some guests-turned-friends from New York’s Hudson Valley, who love eating and cooking as much as we do. Ed is Italian and serves up the most incredible homemade pasta and sauces we’ve ever eaten. Arlene loves baking and makes muffins and scones that look like they have come from top bakeries! This coffeecake recipe she shared with us is always a big hit with our guests!
This recipe, and many others we serve at our B&B in Freeport Maine are available in our cookbook, Breakfast at 8.
Berries & Cream Coffee Cake
Cake Batter
Filling
Preheat the oven to 350 degrees F. Grease and flour a 10-inch springform pan.
1 In a large bowl, combine flour and 1/4 Cup of sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Reserve one cup of the crumb mixture and set it aside.
2 To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg and almond extract. Blend well to form batter. Spread batter over bottom of pan.
3 In a medium bowl, combine cream cheese, 1/4 Cup sugar and egg. Blend well. Pour over batter in pan, carefully spreading it around but not all the way to the edges. Spoon jam over cheese filling by the teaspoonful. Sprinkle reserved crumb mixture over top, then sprinkle with almonds.
4 Bake for 40-45 minutes or until golden brown and center is a little soft. Do not overbake. Cool at least 15 minutes in pan before running a knife around the edge and unlatching the spring to release the cake. Serve at room temperature with a light dusting of powdered sugar.
Note: This coffeecake freezes wonderfully. Cool cake completely, slice and wrap in plastic wrap, then heavy duty foil.
Serves 10-12
Enjoy!
Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine
March 13, 2012 by Kelleigh Dulany
Over the years guests have regularly urged Ruth to release a cookbook. Sometimes it is because they love the sweet or savory breakfast main courses we serve at Brewster House, sometimes it is the fruit starters, sometimes the cookies, scones, or whatever. But the consistent request is that Ruth put together a cookbook.
We can now tell you, the time has arrived. We went back and forth on the idea for a couple of years, then decided to prepare the cookbook last year, but ran out of time. This year, however, we made it a priority, and pulled together all the recipes. Ruth started with over 40 pages of them, then chose her favorites, made some changes, additions, and all the tweaks that go with the editing process, and Breakfast at 8 was born!
It went off to the printers for assembly and proofing, some additional changes were made, and we are now awaiting delivery of the first run of books.
We expect to have the books available for sale by some time in April, and hope to have online ordering available, too. We are taking pre-release orders now by phone or email, at $17 (tax and shipping included).
Ruth & Scott
Brewster House Bed & Breakfast
November 22, 2011 by Kelleigh Dulany
Every season Ruth seems to find something that represents the season, then uses it in a lot of her baked goods. In the autumn it is pumpkin, and one of the favorites of all our fall guests is our Pumpkin Scones with Cinnamon Glaze.
Without further ado, do try this at home!
May 31, 2011 by Kelleigh Dulany
At our Freeport Maine Bed and Breakfast, Ruth sometimes falls in love with an ingredient and uses it frequently. Last year ginger was that ingredient. One of the most popular recipes she prepared was her Lemon Ginger scones – always popular and always good!
Makes 6 or 8 scones.
Tip: Once you have cut the scones, they can be transferred to a cookie sheet
and frozen, then double-bagged for freezer storage. When you want fresh
scones, take out the quantity you want, and bake as normal. You may need to add a minute or 2 to the baking time. You don’t need to thaw scones! Just
put scones on parchment-lined sheet while you preheat oven.