Specialty Recipes

Almond Coconut Muffins

1/2 cup softened butter
1 cup sour cream
1 cup sugar
1 cup flaked sweetened coconut
1 teaspoon vanilla
5 tablespoons milk
2 teaspoons almond extract
1 cup powdered sugar
2 eggs
2 tablespoons sliced almonds crushed
2 cups flour
1 tablespoon baking powder

Preheat oven to 325. Cream butter & sugar. Beat in vanilla and almond extracts. Beat in eggs one at a time. Combine flour & baking powder. Add to creamed mixture alternately with sour cream. Fold in coconut. Fill greased or lined muffin cups. Bake 20-25 minutes. Mix powdered sugar & milk together. Stir in almonds & pour over warm muffins.

Cranberry Date Bars

1 12oz pk. cranberries
1 8oz pk. chopped pitted dates
1 teaspoon vanilla extract

2 cups flour
2 cups rolled oats
1-1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter melted

2 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract
2-3 tablespoons orange juice

In a medium saucepan combine the cranberries and dates. Cook over low heat, stirring constantly for 10-15 minutes until the cranberries pop. Stir in 1 teaspoon of vanilla. Set aside.

In a large bowl stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the butter until well blended. Pat half of the oat mixture on the bottom of a 9x13 inch baking pan. Bake in a 350 oven for 8 minutes. Carefully spread the filling over the oat mixture. Sprinkle the remaining oat mixture on top. Pat gently and bake for 20-25 more minutes or until golden. Cool on wire rack.

In a medium bowl, stir together the confectioners' sugar, 1/2 teaspoon of vanilla, and enough orange juice to make a drizzling consistency. Glaze the bars. Makes 32 bars.

Spicy Holiday Muffins

1 c. milk
1 c. canned pumpkin
2 eggs, beaten
1/4 c. vegetable oil
2 c. all-purpose flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. butter, melted
1/4 c. finely chopped walnuts
3 tbsp. sugar
1/4 tsp. ground cinnamon

Heat oven to 400 degrees. Place milk, pumpkin, eggs and vegetable oil in medium bowl. Mix flour, 1/4 cup sugar, the baking powder, salt, 1/2 teaspoon cinnamon and the nutmeg. Stir into liquid mixture just until thoroughly moistened.

Grease bottoms only of muffin cups. Fill muffin cups 2/3 full. Brush tops lightly with melted butter. Mix walnuts, 3 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle muffins with nut mixture. Bake until golden brown, 20 to 25 minutes. Makes 15.

Cranberry Apple Crisp

4 cups cooking apples (peeled & sliced)
2 cups cranberries
1/4 cup brown sugar
1 teaspoon orange peel (grated optional)
Combine in a large bowl and toss gently until fruit is coated. Place in greased 8 x 8 baking dish.

3/4 cup brown sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup oat bran
1 teaspoon ground cinnamon
Combine in a medium bowl

4 tablespoons butter
1 tablespoon oil
1/3 cup nuts (chopped optional)
1/2 cup oat bran

Cut into flour mixture until crumbly. Sprinkle evenly over apple mixture. Bake at 350 until fruit is soft and topping is crisp, 45-50 minutes.

Raspberry and White Chocolate Muffins

2-1/4 cups flour
2 teaspoons baking powder
2/3 cups sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
4 tablespoons butter, melted
1/2 cup fresh raspberries
3 ounces chopped white chocolate (such as Lindt)

Preheat oven to 400 degrees. Cut wax paper into 8 inch circles and push, pleating the paper to fit, into muffin cups. Sift flour and baking powder in a large bowl; stir in sugar. In a separate small bowl, whisk together egg, vanilla, milk, and butter. Stir liquid into dry ingredients; add raspberries and chocolate until combined (do not over mix). Spoon into paper-lined muffin cups and bake 30 minutes or until well risen and firm. Let sit in muffin tin 5 minutes, then lift out and cool on rack, leaving paper on. Makes 8 muffins. This recipe also works well with blueberries or strawberries.

Summer Zucchini Bread

3 eggs
1 cup vegetable oil
1 1/2 cup sugar
3 medium zucchinis (grated, cooked, & well-drained)
2 tsp vanilla
2 cups flour
1/4 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
1 tsp salt
1 cup raisins
1 cup chopped walnuts

Beat eggs in bowl & stir in oil, sugar, zucchini, vanilla. Sift flour, baking powder, soda, cinnamon, & salt. Stir into egg mixture, blend well. Stir in raisins & nuts. Spoon batter into 2 well-greased 8 x 5 x 3 loaf pans. Bake at 350 for 1 hour - makes 2 loaves.

Garden Muffins

1/2 cup sugar
3 cups flour
1 tsp cinnamon
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
2 cups combinations of shredded yellow squash, zucchini, & carrots

3 eggs
1 cup oil
1 tsp vanilla extract

Grease 24 muffin tins. In a large bowl stir together the dry ingredients and vegetables. In a separate bowl beat together the eggs, oil, and vanilla. Pour over the dry ingredients, stirring just until moistened. Pour batter into muffin tins. Bake at 350 oven for about 15 minutes.

Summer Squash and Applesauce Muffins

2 cups shredded yellow squash
2 cups sugar
1/4 cup soy flour
1/2 cup canola oil
1/4 cup applesauce
1 tbs vanilla extract
1 1/2 cups spelt flour
1 1/2 cups whole wheat pastry flour
1 1/2 Tbs. baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 cup raisins
1/2 cup chopped walnuts

Drain squash & squeeze out liquid. Preheat oven to 350. Spray muffin tin. Stir together ingredients until just combined. Fold in raisins & nuts (an alternative would be craisins or dried fruits). Fill muffin tins, two thirds full with batter. Bake 18-24 minutes or until tops are golden brown. Should make about 18 muffins.

Summer Rhubarb Muffins

1 1/2 cups brown sugar
2/3 cup of oil
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups diced rhubarb
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon melted butter

Grease muffin tin. In a large bowl combine: sugar, oil, egg, buttermilk and vanilla. In a separate bowl combine the flour, salt, and baking soda. Add dry to liquid, blending until just moistened. Fold in rhubarb. Pour the batter into muffin tins. In a small bowl combine the remaining ingredients and sprinkle over the batter. Bake in the oven at 325 degrees for about 30 minutes.

Orange Scones

2 cups flour
1/2 cup evaporated cane sugar plus one tbsp
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/2 cup orange juice plus one tbsp
1 tsp orange extract
1 tbsp orange zest, grated
1/2 cup Earth Balance ( or butter) room temp

Preheat oven to 350 degrees. In a large bowl, mix together the flour, 1/2 of the sugar, baking powder, baking soda, salt, and nutmeg. In a separate bowl, whisk together orange juice, zest and extract. Add to the flour mixture, mix well, until combined. Add the Earth balance (or butter) mix well.

Lightly flour a flat surface and knead the dough for about a minute. Form the dough into a ball and then shape into a small pizza crust shape, lightly flattening down the dough into the desired thickness. Cut the dough into four wedges and place the wedges on a baking sheet. Use a pastry brush or your fingers, cover the dough with the remaining orange juice. Sprinkle with remaining sugar. Bake 15 minutes. Cool on rack. Serve with favorite jam.

Lemon Raspberry Muffins

2 cups flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

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Grease muffin tin. In a large bowl stir together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl stir together the yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in the center of the dry ingredients. Add the yogurt mixture and stir just to combine. Stir in the raspberries. Spoon batter into prepared muffin tin. Bake in a 400 degree oven for 20-25 minutes. Makes 12 muffins.

Cranberry Scones

2 cups flour
1/3 cup butter
1/2 cup sugar
1 tb baking powder
2/3 cup orange juice
1 t almond flavoring
1/3 cup frozen cranberries

Pre heat oven to 400 F degrees. Mix flour, sugar, baking powder & butter. Add remaining ingredients & stir until mixed. Knead slightly & divide in 2 balls, press each ball into a circle and cut into 6 wedges, bake on a cookie sheet with parchment paper until brown (15-20 minutes).

Irish Scones

2 cups flour
1/4 cup sugar
2 tsps salt, 1 1/2 tsps baking soda, 1 tsp baking powder
1/3 cup chilled butter cut into pea-size pieces
1/2 cup dried craisins (or golden raisins)
1/2 cup white chocolate chips
2 eggs
1/2 cup whipping cream
1 1/2 tsps vanilla
1 tsp water
3 Tablespoons raw or granulated sugar

Heat oven to 400 degrees. Combine flour, sugar, baking powder and salt in a food processor, pulse until the mixture resembles coarse meal. Add the butter; pulse several times. Stir in the craisins and white chocolate.

Whisk together one of the eggs, cream and vanilla in a small bowl; add to the flour mixture, stirring just until blended. Do not overmix.

Place the dough on a lightly floured surface; pat until 1/2 inch thick. Cut out scones with a 2 1/2" biscuit cutter (Pat it into a circle, and cut it into 10 wedges). Place wedges on a baking sheet topped with buttered parchment paper. Whisk together remaining egg with the water; brush tops of scones with egg wash. Sprinkle with raw sugar. Bake until lightly golden - 12-15 minutes.

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The Stagecoach Inn Bed and Breakfast

W61 N520 Washington Ave - Cedarburg, WI 53012
Innkeepers: Liz and Brook Brown
Phone: 262-375-0208 - Toll Free: 1-888-375-0208
Fax: 262-375-6170

Web Site: www.stagecoach-inn-wi.com
E-Mail: innfo@stagecoach-inn-wi.com

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