Recipes

Blue Willow Bed and Breakfast

Recipes

Recipes for your enjoyment.

Cranberry Chutney

1 12 ounce bag of fresh cranberries

1 3/4 cups sugar

1 Granny Smith apple, peeled and chopped

1 orange (grated zest and juice)

1 lemon (grated zest and juice)

3/4 cup raisins

3/4 cup chopped pecans

In one cup of water, cook cranberries and sugar in a saucepan for 5 minutes over low heat (cranberry skins should split open). Add zests, juices and apple and cook for 15 more minutes. Remove from the heat and add raisins and pecans. Cool and serve chilled.

This is great on meats like pork, ham, chicken breast, turkey or salmon. Even delightful over plain yogurt.

Strawberry Bread

3 cups flour
4 eggs, well beaten
2 cups sugar
2 10oz pkgs frozen strawberries drain the juice
1 tsp soda
1 tsp cinnamon
1 cup oil
1 tsp salt

Preheat the oven to 350 degrees.

Mix the dry ingredients together then pour the liquids into the center. Mix by hand until moist.
Pour into two greased loaf pans.
Bake for one hour or until toothpick comes out clean.

Festive Fudge

Mix in a heavy sauce pan:

2 cups sugar

2/3 cups evaporated milk (Pet)

12 regular size marshmallows

1/2 cup butter

1/4 tsp salt

Cook, stirring constantly, over medium heat until it comes to a boil. The mixture will bubble on the top. At that time boil and stir 5 more minutes. Remove from the heat.

Stir until completely melted.

Add: 1 Cup semi-sweet chocolate pieces

1 Cup pecans or walnuts

1 tsp vanilla

Spread into a buttered pan.

Buttermilk Coconut Pie

5 eggs

1 stick melted butter

3/4 cups buttermilk

2 cups sugar

1 cup coconut

1 tsp. vanilla

Mix all ingredients; pour into an unbaked pie shell. Bake 30-40 minutes in 350 oven. Makes two small or one large pie.

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Blue Willow Bed and Breakfast