Breakfast View
Labels: breakfast, brunch, flowers, The Brenham House
posted by Susan and James @ 6:32 PM
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Thursday, March 11, 2010
Wednesday, September 30, 2009
French Coconut Pie
This is the coconut we we serve at The Brenham House!
Patricia loves Coconut Pie so I told her I would post it....It is very simple.
4 T. melted butter
2 eggs, beaten
3/4 c. sugar
1 T. flour
1 tsp. vanilla
1 c. milk or 1/2 and 1/2
1 1/4 c. coconut
Preheat oven to 350 degrees. Mix all ingredients except the coconut, in a large bowl. No need for a mixer. In a prepared unbaked pie shell spread your coconut evenly, and pour in the mixture! That simple.... bake for 45-60 minutes until set. I use a convection oven for even baking and it usually takes about 38-40 minutes. Enjoy and think of us at The Brenham House!
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Labels: afternoon refreshments, recipe for coconut pie, The Brenham House, The Brenham House Bed and Breakfast
posted by Susan and James @ 9:20 AM
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Monday, September 7, 2009
Roasted Pears with Blue Cheese
Roasted Pears with Blue CheeseThis recipe is great for a breakfast fruit, lunch salad, or evening dessert!
3 ripe Anjou pears
1/3 c. fresh lemon juice
3 oz. crumbled blue cheese
1/3 c. dries cranberries
1/3 c. chopped pecans
1/2 c. apple cider
3 T. port
1/3 c. brown sugar, packed
1/4 c. olive oil
Shredded lettuce to plate pears
Preheat oven to 375 degrees.
Peel pears and slice in half lengthwise, coring the pear to make room for stuffing. Reserve 1/4c. of lemon juice for drizzle. Take the remaining lemon juice and coat pears to keep from turning brown. Arrange pears, in a small baking dish, with the cut side up. Remember to square off bottoms slightly to enable the pears to remain stationary in dish. Toss the blue cheese, pecans, and cranberries together, then load up the pears. Take the brown sugar, port, mix well and pour over the pears and let run into the baking dish. Bake pears, basting after 15 minutes, for 30 minutes. Just before serving, place pears on a be of shredded lettuce and make your drizzle of 1/4 c. olive oil, 1/4 c lemon juice, and 1/4 c. basting liquid and drizzle over pears! Yummm!
Serve warm
Labels: breakfast, Brenham House, cranberries, fall menus, Mother's Day brunch, roasted pears, The Brenham House
posted by Susan and James @ 4:52 PM
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