Pumpkin Butter recipe

By popular demand here is a very good pumpkin butter recipe. This butter is full of the flavors of the holidays. Thick and delicious, you'll spread holiday cheer as you spread it on fresh bread in the morning. We serve it here at A Bed of Roses Bed and Breakfast with toast or homemade muffins or scones. We also make it to give as hostess gifts in pretty decorated jars during the holidays. Several guests have asked for the recipe so here it is courtesy of Safeway/Vons:

Pumpkin Butter

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

15 ounces 100% Pure Pumpkin

2/3 cup packed brown sugar

1/4 cup honey

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Directions:

Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Store in airtight container in refrigerator for up to 2 months. Recipe makes 2 cups (32 servings-1 tablespoon per serving)

Almond Chocolate Biscotti

I made biscotti for the first time tonight. I love biscotti and it is so expensive to buy. This recipe was real easy. I found it on FoodNetwork.com. It takes some time and my biscotti broke up into smaller pieces than I would have liked. But, I think with some practice, this will be a favorite here at A Bed of Roses Bed and Breakfast.

Chocolate Almond Biscotti
Recipe courtesy of Gale Gand
Prep Time:
30 min

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Cook Time:
1 hr 10 min
Level:
Easy
Serves:
24 total pieces
Ingredients
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds, toasted
1/3 cup chocolate chips
Directions
In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

Breakfast Recipe

Here is one of our favorite recipes at A Bed of Roses Bed and Breakfast. When we make this dish we usually get several requests for the recipe. This dish is so easy to make you can whip it up then visit with everyone while it cooks. You'll look like a gourmet cook when you serve it.

Peach-Berry Quiche

Ingredients:
1/3 to 1/2 box Corn bread/muffin mix (I use Jiffy)
Fresh or frozen peaches
Fresh or frozen blueberries
1/4 to 1/2 Cup Granulated Sugar (depends on how sweet you like it)
2 cups Half and Half (use fat free if you want)
8 Large Eggs, lightly beaten

PREHEAT oven to 350° F.
SPRAY bottom of glass casserole dish (9"x13"x2") with Pam or other spray-on non-stick coating.
SPRINKLE corn bread/muffin mix in bottom of dish.

SPREAD fresh or frozen peach slices on top of corn bread mix (covering bottom of dish).
SPREAD fresh or frozen blueberries around and on peaches (as many as you like-1/2 to 1 cup or more if you like!).
SPRINKLE sugar over fruit.
COMBINE eggs and half and half in a large bowl; mix well.
POUR egg mixture over everything.

Bake at 350 degrees for 45 mins to 1 hour until set and light brown. Let sit several minutes then cut and serve warm. Serves 6-8 people.

Delicious with sweet corn muffins (recipe below).

Sweet Corn Muffins

(you can find this recipe on the Albers Yellow Corn Meal box)

Ingredients:
1/2 Cup Albers Yellow Corn Meal (can use white corn meal instead)
1-1/2 Cups All-Purpose Flour
2/3 Cup Granulated Sugar
1 Tablespoon Baking powder
1/2 Teaspoon Salt
1-1/4 Cup Milk
2 Eggs, Slightly Beaten
1/3 Cup Vegetable Oil
3 Tablespoons Butter or Magarine, Melted

Directions:
PREHEAT oven to 350° F.
Grease or paper-line 12 to 18 muffin cups.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl.
COMBINE milk, eggs, vegetable oil and butter in small bowl; mix well.
ADD to flour mixture; stir just until blended.
POUR into prepared muffin cups, filling 2/3 full.
BAKE 18-20 minutes until light brown or until wooden pick inserted in middle comes out clean.
COOL in pans on wire racks for 5 minutes; Serve warm.
HIGH ALTITUDE (3500 to 6000 feet): Bake for 20 to 24 minutes.