Posts tagged recipes

Light and Flaky Greek Phyllo Spinach and Cheese Breakfast Dish

Greek Phyllo Spinach and Cheese Bake

Greek Phyllo Spinach and Cheese Bake

This version of the Greek cheese and spinach pastry called spanakopita adds three cheeses and fresh dill to the traditional recipe.  Store-bought phyllo pastry makes this recipe easy and the do-ahead preparation makes this dish ideal for bed & breakfasts or entertaining.

ingredients:

10-20 Phyllo pastry sheets, defrosted (quantity according to desired flakiness of the crust)

4 Tablespoons melted butter

1 Tablespoon olive oil

1 Onion finely chopped

1 10-ounce package frozen chopped spinach, thawed, with the moisture squeezed out

1 Cup ricotta cheese

4 ounces feta cheese crumbled

4 ounces grated jack cheese

2 eggs

2 Tablespoons chopped fresh dill

1/8 Teaspoon coarse salt

1/8 Teaspoon fresh ground black pepper

 

Preheat oven to 350 degrees.  Butter a 13 x 9 x 2 inch baking dish.

Heat olive oil in a frying pan and saute onions until softened.  Place in a large mixing bowl.

Three Cheese Mixture; Feta, Ricotta and Jack

Three Cheese Mixture; Feta, Ricotta and Jack

Add spinach, ricotta, crumbled feta, jack cheese, eggs, dill, salt and pepper and stir well.

Fresh Dill

Fresh Dill

Spread mixture over the bottom of the baking dish.  Top with Phyllo pastry, layered one by one, brushing lightly with melted butter on every other phyllo sheet.

Bake approximately 30 minutes until phyllo pastry is golden brown.  Use a sharp knife to cut through the pastry, in to squares and serve hot.

Light and Flaky Greek Phyllo Spinach and Cheese Breakfast Dish

Light and Flaky Greek Phyllo Spinach and Cheese Breakfast Dish

This dish may be prepared the night before if it is covered tightly.

Greek Phyllo Spinach and Cheese Bake

Greek Phyllo Spinach and Cheese Bake

 

 

 

 

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Spinach and Feta Quiche

Spinach and Feta Quiche

Spinach and Feta Quiche

Our Bed and Breakfast guests are served meals in their private guest house, so we prefer to prepare dishes that hold the heat and stay warm as we carry them to the guest house, which is next door to our home.  That’s why we often like to serve quiche, as we can bring an entire pie plate full of the breakfast dish and avoid cutting pieces which would cool too quickly.

Ingredients:

2 deep dish pie crusts

2 tablespoons olive oil

4 cloves garlic, minced

1 red onion, sliced

1 16 ounce bag baby spinach, washed and stems removed

2 8 ounce packages feta

1 8 ounce package finely shredded cheddar cheese

eggs, beaten

1 cup half-and-half cream

salt and pepper to taste

*Makes 2 quiche pies

 

Preheat oven to 375 degrees.

Olive oil in pan

Olive oil in pan

Add the oil to a large skillet over medium heat.

Saute garlic and onions

Saute garlic and onions

Saute garlic and onion in olive oil until onion is translucent.  Stir in spinach.  Cook until spinach is wilted, then remove from heat.

Stir in spinach

Stir in spinach

In a bowl, wisk together eggs.

Wisk eggs

Wisk eggs

Wisk in half-and-half cream, season with salt and pepper.

Egg, cream and seasoning mixture

Egg, cream and seasoning mixture

Divide the spinach, onion and garlic ingredients between the two pie shells.

Spinach mixture divided between two pie shells

Spinach mixture divided between two pie shells

Add 8 ounces of crumbled feta to each pie.

Add feta

Add feta

Pour egg mixture over the filled pie shells, dividing evenly.

Ready for baking

Ready for baking

Bake in a preheated oven for 15 minutes.  Pull the pies out and sprinkle tops with 4 ounces grated cheddar cheese on each quiche, then bake for an additional 25 minutes or until center is set.

Sprinkle with cheese

Sprinkle with cheese

Let cool for 10 minutes beforing cutting.

Spinach and Feta Quiche

Spinach and Feta Quiche

So nice; there’s one for our guests and one for us!

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Rum Cake Recipe

Dutch Lake Guest House Bed and Breakfast Rum Cakes

Dutch Lake Guest House Bed and Breakfast's popular rum cake

Our Dutch Lake Guest House Bed and Breakfast rum cake recipe is our most requested recipe of all.  It’s been our tradition since we opened our doors in 2009, to serve a personal size rum cake with every meal!  And since I’ve gained a few pounds over the past year, I feel that now I’m legitimately able to share the recipe.

Dutch Lake Guest House Bed and Breakfast's kitchen sign

Dutch Lake Guest House Bed and Breakfast's kitchen sign

So here we go.  The recipe first came to us from my sister-in-law Nikki, so, among family, we call these treats “Nikki’s Rum Cakes”.  Thank you Nikki!!

Ingredients:

1 package yellow cake mix

1 package vanilla instant pudding

4 eggs

1/2 cup cold water

11/2 cup vegetable oil

1 cup dark rum, divided

Glaze:

1/2 cup butter

1/4 cup water

1 cup sugar

Preheat oven to 325 degrees.  Butter and flour 10 mini cake pans.  Set aside.

Butter and flour 10 mini cake pans

Butter and flour 10 mini cake pans

To make cake, in large mixing bowl combine cake mix, instant pudding, eggs, 1/2 cup cold water, oil, and 1/2 cup of the rum.  Beat at high-speed for 3 minutes.

Fill the 10 mini cake pans half full with the batter.  The cake batter will rise as it bakes.  Bake about 20 minutes, until a toothpick comes out clean.  Remove cakes from oven and let them cool for 15 minutes.

To make glaze:

In sauce pan over medium heat, melt butter.  Stir in the 1/4 cup water and 1 cup sugar; bring to a boil.  Boil 5 minutes, stirring constantly.  Remove pan from heat and stir in remaining 1/2 cup rum.

Glazing the rum cakes

Glazing the rum cakes

To complete cake:

Invert cake on to foil or wax paper.  Prick all over with toothpick.  Use pastry brush to brush gaze all over warm cake.  Allow cake to absorb glaze for 5 minutes.  Repeat brushing on glaze and letting cake absorb glaze until all glaze has been brushed on to cake.  Cakes may be frozen.

Prepare to fall in love!

Prepare to fall in love!

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Breakfast Is Ready!

Breakfast is ready at the Dutch Lake Guest House Bed and Breakfast!

Dutch Lake Guest House Bed and Breakfast

Dutch Lake Guest House Bed and Breakfast

Put a little melted butter in a muffin pan.  Line the muffin tin with two pieces of ham.  Crack an egg in to the center.  Pour 1 tablespoon of half-and-half on top of the egg, and 1 tablespoon of shredded cheddar cheese on that, then finally 1 tablespoon of chopped fresh tarragon on top.  Bake for 18 minutes at 350 degrees.  Enjoy!

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