Phipps Inn Recipes
Grease & flour three 3 ½”X8” baking pans.
Beat together:
1 1/3 cups sugar
2/3 cup shortening (I always use butter flavored Crisco)
4 eggs
Stir in:
6 TBS. buttermilk or sour milk
Stir in:
2 cups mashed very ripe bananas
Beat together:
1 1/3 cups sugar
2/3 cup shortening (I always use butter flavored Crisco)
4 eggs
Stir in:
6 TBS. buttermilk or sour milk
Stir in:
2 cups mashed very ripe bananas
Add & beat well:
4 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda
1 cup chopped nuts (optional)
Pour into prepared pans.
Let stand 20 minutes before baking . Bake at 350 degrees for 45 minutes or until test toothpick comes out clean.
4 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda
1 cup chopped nuts (optional)
Pour into prepared pans.
Let stand 20 minutes before baking . Bake at 350 degrees for 45 minutes or until test toothpick comes out clean.
16 ounces bulk breakfast sausage
2 lbs. Southern style frozen hash browns
8 ounces shredded Mexican blend cheese
8 ounces shredded cheddar cheese
2 cups milk
½ tsp. seasoning salt such as Lawry’s
½ tsp. dry mustard
6 large eggs
Paprika
Salsa
2 lbs. Southern style frozen hash browns
8 ounces shredded Mexican blend cheese
8 ounces shredded cheddar cheese
2 cups milk
½ tsp. seasoning salt such as Lawry’s
½ tsp. dry mustard
6 large eggs
Paprika
Salsa
Brown sausage and drain. In a very large bowl, combine sausage, hash browns (do not have to be thawed), the Mexican cheese and half of the cheddar cheese. Beat eggs, milk and seasonings for about a minute with a hand mixer, then combine with the sausage and egg mixture. Pour into a greased 9x13 glass baking dish, top with remaining cheddar cheese, sprinkle with paprika, cover and refrigerate overnight. Remove from refrigerator about 2 hours before serving to come to room temperature. Bake for 55-60 minutes at 350 degrees. Let stand 10 minutes. Serve with salsa.
Enjoy!!!
Enjoy!!!
Spray Bundt pan with non-stick cooking spray.
Place 15-18 Rhodes frozen white dinner rolls in pan. (These are in the orange plastic bag in the grocery freezer case.)
Sprinkle 1/2 cup (approximately) pecans or sliced almonds over rolls.
In a separate microwave-safe dish place:
1 stick butter
1 cup brown sugar
1 tsp. vanilla extract (if using pecans) or 1 tsp. almond extract (if using almonds.)
Place 15-18 Rhodes frozen white dinner rolls in pan. (These are in the orange plastic bag in the grocery freezer case.)
Sprinkle 1/2 cup (approximately) pecans or sliced almonds over rolls.
In a separate microwave-safe dish place:
1 stick butter
1 cup brown sugar
1 tsp. vanilla extract (if using pecans) or 1 tsp. almond extract (if using almonds.)
Microwave on high 1 minute. Stir. Microwave 1 more minute. Stir. Pour over rolls and nuts.
Sprinkle one box of dry Jello Cook and Serve pudding mix (NOT instant) over rolls, nuts and butter/sugar mixture. Use butterscotch flavor with pecans. Use vanilla flavor with almonds.
Put clear (glad or saran) wrap over pan and let sit out overnight.
Preheat oven to 350 degrees. Remove wrap and bake 25-28 minutes. Let sit for 5 minutes then invert onto large round plate.
Best when served warm!
Sprinkle one box of dry Jello Cook and Serve pudding mix (NOT instant) over rolls, nuts and butter/sugar mixture. Use butterscotch flavor with pecans. Use vanilla flavor with almonds.
Put clear (glad or saran) wrap over pan and let sit out overnight.
Preheat oven to 350 degrees. Remove wrap and bake 25-28 minutes. Let sit for 5 minutes then invert onto large round plate.
Best when served warm!
2/3 cup shortening (butter flavored Crisco)
12 tablespoons butter (1 ½ sticks), softened
1 ½ cups sugar
4 teaspoons culinary lavender
2 eggs
2 tablespoons milk
2 teaspoons vanilla
4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
12 tablespoons butter (1 ½ sticks), softened
1 ½ cups sugar
4 teaspoons culinary lavender
2 eggs
2 tablespoons milk
2 teaspoons vanilla
4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
Pre-heat oven to 375 degrees Fahrenheit.
Stir together flour, baking powder, and salt. Set aside.
Beat butter and shortening for 30-60 seconds. Add sugar and lavender. Beat until fluffy. Beat in egg, milk and vanilla. Add the dry ingredients. Beat until well combined.
Drop teaspoonfuls of dough onto an ungreased cookie sheet about 2 inches apart. Bake for 10 minutes or until light golden brown.
Makes 8-9 dozen.
Stir together flour, baking powder, and salt. Set aside.
Beat butter and shortening for 30-60 seconds. Add sugar and lavender. Beat until fluffy. Beat in egg, milk and vanilla. Add the dry ingredients. Beat until well combined.
Drop teaspoonfuls of dough onto an ungreased cookie sheet about 2 inches apart. Bake for 10 minutes or until light golden brown.
Makes 8-9 dozen.
2 beaten eggs
1 15-16 oz. can creamed corn
½ cup milk or cream
½ tsp. salt
¼ tsp. paprika
¼ cup chopped onion or 1 Tbs. dry onion
1 cup shredded cheddar cheese
1 15-16 oz. can creamed corn
½ cup milk or cream
½ tsp. salt
¼ tsp. paprika
¼ cup chopped onion or 1 Tbs. dry onion
1 cup shredded cheddar cheese
2 Tbs. melted butter
1 cup crushed saltine cracker crumbs
Toss cracker crumbs with butter. Reserve ¼ cup. Beat eggs until thick and creamy. Add all other ingredients including cracker crumbs. Pour into a 1 quart casserole (greased). Sprinkle with reserved cracker crumbs. Bake 55 minutes at 350 degrees.
1 cup crushed saltine cracker crumbs
Toss cracker crumbs with butter. Reserve ¼ cup. Beat eggs until thick and creamy. Add all other ingredients including cracker crumbs. Pour into a 1 quart casserole (greased). Sprinkle with reserved cracker crumbs. Bake 55 minutes at 350 degrees.
Heat oven to 425 degrees F.
Crust (for 9” pie):
2 cups flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons Butter Flavored Crisco
4 1/2 Tablespoons ice water
Mix flour and salt. Cut in shortening. Add water mix until all flour is moistened. Gather dough into a ball and divide in half. Shape halves into flattened discs. Roll one disc 2” larger than pie pan. Place bottom crust in pan. Trim edges to edge of pan.
Crust (for 9” pie):
2 cups flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons Butter Flavored Crisco
4 1/2 Tablespoons ice water
Mix flour and salt. Cut in shortening. Add water mix until all flour is moistened. Gather dough into a ball and divide in half. Shape halves into flattened discs. Roll one disc 2” larger than pie pan. Place bottom crust in pan. Trim edges to edge of pan.
Filling:
1 ½ cups sugar
1/3 cup flour
4 ½ cups rhubarb cut in ½” pieces
2 Tablespoons butter, divided
Mix sugar and flour, add rhubarb and toss to coat. Scoop rhubarb and all sugar/flour mixture into crust. Divide butter into 4 or 5 pieces and place on rhubarb.
Roll out top crust. Cut a few slits in crust. Place over rhubarb. Fold extra crust under bottom crust and seal and flute or press with fork. Sprinkle with 1 teaspoon sugar. Cover edges with aluminum foil to prevent over-browning.
Bake 40-50 minutes or until juice begins to bubble through slits in crust.
1 ½ cups sugar
1/3 cup flour
4 ½ cups rhubarb cut in ½” pieces
2 Tablespoons butter, divided
Mix sugar and flour, add rhubarb and toss to coat. Scoop rhubarb and all sugar/flour mixture into crust. Divide butter into 4 or 5 pieces and place on rhubarb.
Roll out top crust. Cut a few slits in crust. Place over rhubarb. Fold extra crust under bottom crust and seal and flute or press with fork. Sprinkle with 1 teaspoon sugar. Cover edges with aluminum foil to prevent over-browning.
Bake 40-50 minutes or until juice begins to bubble through slits in crust.
¼ cup milk
3 eggs
12 slices cinnamon bread
1 package (3 ounces) cream cheese, softened
½ cup chopped pecans
Butter
Powdered sugar
3 eggs
12 slices cinnamon bread
1 package (3 ounces) cream cheese, softened
½ cup chopped pecans
Butter
Powdered sugar
In a small bowl beat milk and eggs together. Spread about 1 tablespoon softened cream cheese onto one slice of bread. Sprinkle with 1 tablespoon pecans. Place another slice of cinnamon bread on top of cream cheese and pecans. Dip in egg and milk mixture, turning once.
Melt about 2 tsp. butter in a large skillet over medium heat. Add French toast, in batches if necessary, and cook until golden brown, about 2-3 minutes per side. Cut French toasts in half diagonally and serve 3 pieces per person. Sprinkle with additional pecans and powdered sugar. Serve with warm maple syrup.
Serves 4.
Melt about 2 tsp. butter in a large skillet over medium heat. Add French toast, in batches if necessary, and cook until golden brown, about 2-3 minutes per side. Cut French toasts in half diagonally and serve 3 pieces per person. Sprinkle with additional pecans and powdered sugar. Serve with warm maple syrup.
Serves 4.
Melt over double boiler:
8 ounces caramels (unwrapped of course!)
3 Tbs. butter
3 Tbs. cream or whole milk
While this is melting, mix together:
¾ cup of butter, melted
1 cup flour
1 cup oatmeal (quick oatmeal, not instant or old fashioned)
¾ cup brown sugar, packed
1 tsp. baking soda
8 ounces caramels (unwrapped of course!)
3 Tbs. butter
3 Tbs. cream or whole milk
While this is melting, mix together:
¾ cup of butter, melted
1 cup flour
1 cup oatmeal (quick oatmeal, not instant or old fashioned)
¾ cup brown sugar, packed
1 tsp. baking soda
Pat ¾ of mixture into a 9”X13” pan. Bake 10 minutes at 350 degrees F.
Remove from oven. Pour caramel mixture carefully over crust. Sprinkle with one cup of chocolate chips (mix white chips and semisweet chips) and ½ cup chopped walnuts. Crumble remaining oatmeal mixture over the top.
Bake 15 minutes more at 350 degrees F.
Cool completely before cutting.
Remove from oven. Pour caramel mixture carefully over crust. Sprinkle with one cup of chocolate chips (mix white chips and semisweet chips) and ½ cup chopped walnuts. Crumble remaining oatmeal mixture over the top.
Bake 15 minutes more at 350 degrees F.
Cool completely before cutting.
Brownie layer:
1 cup sugar
½ cup softened butter
½ tsp. salt
1 teaspoon vanilla
4 eggs
1 cup flour
1 16 ounce can Hershey’s chocolate syrup
Mix first four ingredients. Mix in eggs, then flour and chocolate syrup. Pour into a greased 11” X 17” pan. Bake 20-25 minutes at 350 degrees F. Cool.
1 cup sugar
½ cup softened butter
½ tsp. salt
1 teaspoon vanilla
4 eggs
1 cup flour
1 16 ounce can Hershey’s chocolate syrup
Mix first four ingredients. Mix in eggs, then flour and chocolate syrup. Pour into a greased 11” X 17” pan. Bake 20-25 minutes at 350 degrees F. Cool.
Mint layer:
3 cups powdered sugar
3 TBS. milk
5 drops green food coloring
¾ cup softened butter
1 tsp. peppermint extract
Mix all ingredients and spread on cooled brownie. Refrigerate 20 minutes.
Topping layer:
2 ½ cups semi-sweet chocolate chips
¾ cup butter
3 TBS. milk
Melt chocolate chips and butter in microwave. Stir, then add milk and stir until smooth. Pour over mint layer. Refrigerate until set – at least ½ hour. Cut into bars. Makes 50-60 bars. Store in refrigerator. (Also freezes well.)
3 cups powdered sugar
3 TBS. milk
5 drops green food coloring
¾ cup softened butter
1 tsp. peppermint extract
Mix all ingredients and spread on cooled brownie. Refrigerate 20 minutes.
Topping layer:
2 ½ cups semi-sweet chocolate chips
¾ cup butter
3 TBS. milk
Melt chocolate chips and butter in microwave. Stir, then add milk and stir until smooth. Pour over mint layer. Refrigerate until set – at least ½ hour. Cut into bars. Makes 50-60 bars. Store in refrigerator. (Also freezes well.)
2 grapefruit, red preferred
4 maraschino cherries with stems
Ground nutmeg
Sour cream sauce:
¼ cup sour cream
1 Tablespoon dark brown sugar
4 maraschino cherries with stems
Ground nutmeg
Sour cream sauce:
¼ cup sour cream
1 Tablespoon dark brown sugar
4 individual fruit bowls
Cut grapefruit in half, section and place in individual bowls. Warm all four grapefruit halves at one time in the microwave for 1 minute. Place a tablespoon of the sour cream sauce in the middle of each grapefruit. Warm all four halves again for 30-40 seconds. Sprinkle sparingly with nutmeg. Garnish each half with a cherry.
Cut grapefruit in half, section and place in individual bowls. Warm all four grapefruit halves at one time in the microwave for 1 minute. Place a tablespoon of the sour cream sauce in the middle of each grapefruit. Warm all four halves again for 30-40 seconds. Sprinkle sparingly with nutmeg. Garnish each half with a cherry.
Dressing:
2 Tbs. sugar
1 Tbs. chopped fresh parsley
½ tsp. salt
Dash of pepper
¼ cup vegetable oil
2 Tbs. white wine vinegar
Combine in a jar and shake well.
2 Tbs. sugar
1 Tbs. chopped fresh parsley
½ tsp. salt
Dash of pepper
¼ cup vegetable oil
2 Tbs. white wine vinegar
Combine in a jar and shake well.
Crunchy topping:
Combine ¼ cup sliced almonds and 4 tsp. sugar in a non-stick pan. Stir over medium-low heat until sugar is melted and almonds are coated. Cool, then crush or break a part.
Salad:
1 head of romaine or red leaf lettuce broken into bit size pieces
½ cup chopped celery
6 green onions, thinly sliced
1 11 oz. can mandarin oranges, drained
Toss with dressing. Sprinkle almonds on top.
Combine ¼ cup sliced almonds and 4 tsp. sugar in a non-stick pan. Stir over medium-low heat until sugar is melted and almonds are coated. Cool, then crush or break a part.
Salad:
1 head of romaine or red leaf lettuce broken into bit size pieces
½ cup chopped celery
6 green onions, thinly sliced
1 11 oz. can mandarin oranges, drained
Toss with dressing. Sprinkle almonds on top.
2 cups chopped, peeled fresh peaches
¼ cup chopped sweet onion
3 Tbs. fresh lime juice
2-3 Tbs. finely chopped, seeded fresh jalapeno peppers
¼ cup chopped sweet onion
3 Tbs. fresh lime juice
2-3 Tbs. finely chopped, seeded fresh jalapeno peppers
1 clove garlic, minced
1 Tbs. snipped fresh cilantro
½ tsp. sugar
Mix all ingredients. Cover and chill for 1-2 hours.
1 Tbs. snipped fresh cilantro
½ tsp. sugar
Mix all ingredients. Cover and chill for 1-2 hours.
For crust combine:
1 ½ cups flour
2/3 cup brown sugar, packed
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon soda
½ cup butter, softened
2 egg yolks
Press into a 9” x13” pan and bake 12-15 minutes at 350 degrees. The crust will not be brown.
Remove from oven and immediately top with:
3 cups miniature marshmallows.
Return to oven for 1-2 minutes. Remove again and then cool.
1 ½ cups flour
2/3 cup brown sugar, packed
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon soda
½ cup butter, softened
2 egg yolks
Press into a 9” x13” pan and bake 12-15 minutes at 350 degrees. The crust will not be brown.
Remove from oven and immediately top with:
3 cups miniature marshmallows.
Return to oven for 1-2 minutes. Remove again and then cool.
For topping layer combine (in a 2 or 3 quart sauce pan):
2/3 cup Karo light corn syrup
¼ cup butter
2 teaspoons vanilla
2 cups peanut butter chips (12 ounces)
Heat on low to medium just until smooth and melted – do not cook.
Stir in:
2 cups Rice Krispies
2 cups salted peanuts
Spread over cooled marshmallows.
Cut when completely cooled.
2/3 cup Karo light corn syrup
¼ cup butter
2 teaspoons vanilla
2 cups peanut butter chips (12 ounces)
Heat on low to medium just until smooth and melted – do not cook.
Stir in:
2 cups Rice Krispies
2 cups salted peanuts
Spread over cooled marshmallows.
Cut when completely cooled.
Strawberry Creek Inn's Herb-Baked Eggs
As prepared for Strawberry Creek Inn B&B's upcoming cookbookBack to Top
To make 4, individual servings of Herb-Baked Eggs you will need:
4 slices ham (each about 1/4-inch thick)
6 large eggs
2 teaspoons prepared mustard (I suggest Dijon or spicy brown)
1/2 cup plain yogurt
1/4 teaspoon ground nutmeg
1 & 1/2 cups shredded cheese (a combination of sharp cheddar mixed with Asiago, Parmesan, or other similar cheese), divided
4 teaspoons fresh herbs (any combination of basil, thyme, chives or parsley), divided
salt and pepper to taste
4 slices ham (each about 1/4-inch thick)
6 large eggs
2 teaspoons prepared mustard (I suggest Dijon or spicy brown)
1/2 cup plain yogurt
1/4 teaspoon ground nutmeg
1 & 1/2 cups shredded cheese (a combination of sharp cheddar mixed with Asiago, Parmesan, or other similar cheese), divided
4 teaspoons fresh herbs (any combination of basil, thyme, chives or parsley), divided
salt and pepper to taste
Spray 4 au gratin dishes with non-stick cooking spray. Preheat oven to 375 degrees F.
Line each dish with a ham slice. Sprinkle 1 teaspoon of fresh herbs atop each ham slice. Evenly layer a generous sprinkling of cheese atop fresh herbs and ham.
In a bowl, beat eggs with the mustard, yogurt and nutmeg. Gently pour (or spoon) egg mixture over the top of ham, herbs and cheese already in each dish; divide mixture evenly amongst servings. Bake in a preheated 375 degree F oven for 15-20 minutes, or until eggs* are completely set in center. *If you notice edges of eggs beginning to brown before center is set, cover lightly with strips of aluminum foil to prevent over-browning, much like you would a pie crust.
Note: Feel free to substitute turkey ham or vegetarian sausage patties for the ham in this dish if needed or required.
Line each dish with a ham slice. Sprinkle 1 teaspoon of fresh herbs atop each ham slice. Evenly layer a generous sprinkling of cheese atop fresh herbs and ham.
In a bowl, beat eggs with the mustard, yogurt and nutmeg. Gently pour (or spoon) egg mixture over the top of ham, herbs and cheese already in each dish; divide mixture evenly amongst servings. Bake in a preheated 375 degree F oven for 15-20 minutes, or until eggs* are completely set in center. *If you notice edges of eggs beginning to brown before center is set, cover lightly with strips of aluminum foil to prevent over-browning, much like you would a pie crust.
Note: Feel free to substitute turkey ham or vegetarian sausage patties for the ham in this dish if needed or required.