At Holly Hill B&B we love to cook. It is our pleasure to share some of our favorite recipes with you. In addition to our Recipe of the Month we have an index of more great recipes below. Enjoy!
Choose a category below for more recipes from Holly Hill's Index. Enjoy!
February Recipe - Today and for the month of February I want to honor a special lady, Jo Bright. We worked together for many years at Glyns Western Wear. She knew boots, she knew hats, she knew customers. She was no-nonsense but sometimes nonsense, outspoken and entertaining but most of all loving. She loved her family and sang their praises, she just loved. Many times during our morning chat she would quote the scripture verse from her daily devotional for me but today, 1/31/13 she went home to be with her God. I have many reminders of our friendship in my recipe boxes, books and notes. For that I am thankful...happy cooking from me and Jo. You might like to make one of her favorite desserts for someone YOU love this month. Here's the recipe as it appears in her hand writing:
Danish Pastry Crust
1/2 c. butter
1 c. flour
Cut butter into flour and add 3 T. cold water. Spread in bottomof ungreased 9X14 pan, set aside.
Melt 1/2 c. butter in 1 c. boiling water, add 1 c. flour and 3 eggs, one at a time and beat well after each.
Add 1 tsp. almond extract - pour over crust and bake at 425 for 30 minutes or until golden.
Let cool 15 minutes and frost with:
2 c. powdered sugar
1 T butter
4 T cream
1 tsp vanilla
Pour over pastry and serve with fruit, icecream or chocolate.
March Recipe - Everyone seems to love this yummy oven french toast recipe. My sister shared this when I first opened the B&B. She loved special breakfasts as much as I do. This is easy, yummy and wonderful to serve for groups. Enjoy the morning since you make this the night before.
Pecan Praline French Toast
1 stick butter
1 c. brown sugar
1 T. white corn syrup
Melt together in a saucepan until bubbles appear and sugar starts to melt. Pour into an oiled 9X13 baking pan. Top with 1 cup of pecans.
Make (six to eight) sandwiches with cream cheese using french bread or white wheat bread. Place over praline sauce to cover entire pan.
Whisk together well:
1 1/2 c. milk
1 t. vanilla and 1/2 t. salt
Pour over bread, cover wiht plastic wrap and chill overnight.
In morning, remove plastic wrap and cover with foil, place in cold oven about an hour before serving. Bake at 350 degrees for 45-50 min. Uncover the last 15 minutes and bake until set. To serve let rest 10-15 min and turn over onto plate so pecans and parline is on top. Serve with fruit and sausage.