B&Bs here are cookin'

January 26, 1992|By Linda Lowe Morris

You can tour the state through the recipes, illustrations and descriptions in "The Bed and Breakfast Cookbook," by Martha W. Murphy.

Several bed and breakfasts from across Maryland are in the book, including Betsy's Bed & Breakfast in Baltimore, (410) 383-1274; Holland House in Berlin, (410) 641-1956; the Inn at Mitchell House in Chestertown, (410) 778-6500; Radcliffe Cross in Chestertown, (410) 778-5540; and the Strawberry Inn in New Market, (301) 865-3318. The book is published by Stemmer House and costs $35 in hardcover.

Here is a sampling of the recipes. The first comes from Jim and Jan Quick of Holland House:

Night-before French toast casserole

Serves six to eight.

1 loaf French or Italian bread, cut into 1-inch slices

3 eggs

3 cups milk

4 teaspoons sugar

3/4 teaspoon salt

1 tablespoon vanilla

2 tablespoons butter, cut into small pieces

1 teaspoon cinnamon

Grease a 13-by-9-by-2-inch baking pan.

Arrange the bread in the pan. Beat together the eggs, milk, sugar, salt and vanilla. Pour over the bread evenly.

Cover and refrigerate overnight.

Before baking, uncover and dot the top with butter; sprinkle with the cinnamon. Bake at 350 degrees for 45 minutes. Cut into squares and serve immediately with warm maple syrup.

The second comes from Jim and Tracy Stone of the Inn at Mitchell House:

Christel's apple cake

Makes 1 large cake.

1 1/2 cups oil

2 cups sugar

3 eggs

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

3 cups apples, peeled, cored and coarsely chopped

1 cup walnuts

1 cup raisins

Heat oven to 350 degrees.

In a large bowl, beat together the oil and sugar. Beat in the eggs. In a separate bowl, combine the flour, salt, cinnamon and baking soda. Add to the egg mixture, blend, add the vanilla and beat together well. Then stir in the apples, nuts and raisins. Pour into a greased and floured tube pan. Bake at 350 degrees for 50 to 60 minutes, until it tests done. Cool in the pan for 10 minutes, then turn out onto a cooling rack to continue cooling. Serve slightly warm or thoroughly cooled.

L The next comes from Betsy Grater of Betsy's Bed & Breakfast:

Betsy's biscuits

Makes 12 biscuits.

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons shortening

1 cup milk

Heat oven to 450 degrees.

Place the flour, baking powder and salt in a bowl and mix together lightly. Cut in shortening until the mixture resembles a coarse meal; add milk and stir to make stiff dough. Roll out on a lightly floured board and cut with a round biscuit cutter. Place on an ungreased baking sheet and bake at 450 degrees for 10 minutes. Serve warm with butter and homemade jam.

Note: If biscuits are made a little larger than usual, using a 3-inch biscuit cutter, they are delicious split and topped with a chicken a la king or lobster Newburg for dinner.

The last is from Dan and Marge Brook of Radcliffe Cross:

Lemon butter

Makes 1 pint.

3 eggs

1 1/2 cups sugar

1 tablespoon butter

grated zest and juice of 2 lemons

Beat eggs, add remaining ingredients. Cook in a double boiler until thickened -- about 10 minutes. Chill. Serve with hot muffins.

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