Archive for the ‘Recipes’ Category

Tomato Basil Soup Gluten Dairy Soy Free

September 14th, 2017 by Susan Lopez

Tomato Basil Soup

Best Tomato Basil Soup!

This is a fantastic recipe for tomato basil soup.  I have made many different tomato basil soup recipes over the years.  I just never have been able get the right combination until now.  After tweeting recipes this is a great combination of ingredients.  Also this recipe is gluten free, dairy free, soy free and it is so good.  For a heartier meal you can add meatballs to the soup.

We have monthly get togethers with local innkeepers.  The dinners rotate and each innkeeper hosts a dinner during the year.  This September we met at our bed and breakfast for dinner.  We served this tomato basil soup recipe.  Along with the soup we served homemade pimiento sandwiches and chicken salad croissants.  I am happy to say this recipe passed the innkeeper’s taste test!  When everyone asks for the recipe you know it is a hit!  Try this tomato basil soup recipe which will add vibrant fall colors to your table!

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Heavenly Salad Brenham House Style

April 4th, 2017 by Susan Lopez

Heavenly Salad

Heavenly Salad

Heavenly Salad Brenham House Style is a favorite fruit dish for guests at Brenham House Bed and Breakfast.  Every morning the guests are treated to a delightful first course of fruit.  Our morning menus change daily for our returning guests.  James and Susan design and prepare fruit dishes that will compliment the breakfasts served at Brenham House Bed and Breakfast.  What a great way to start your day.  It is cool and refreshing for the summer days in Texas.

Heavenly Salad Brenham House Style

  • 1- 16 oz. can of crushed pineapple, drained
  • 1- 20 ox. can of mandarin oranges, drained
  • 1-c. sour cream
  • 1-c. sweetened coconut
  • 1-c. mini marshmallows
  • 1-c. chopped pecans, toasted and set aside to top Heavenly Salad Brenham House Style

Combine your Heavenly Salad Brenham House Style in a large bowl, stir and refrigerate for the next morning!  Serve in pretty dishes and top with roasted chopped pecans.  Everyone will love it!

Thanksgiving Pumpkin Surprise

November 5th, 2015 by Susan Lopez

 

Thanksgiving Pumpkin Surprise

Easy change from Pumpkin Pie!

This is another dessert that our guests really love at Brenham House Bed and Breakfast.  It serves 12 and is a make ahead dessert and I have substituted it for standard Thanksgiving Pumpkin Pie.  It has a creamy center with a crumble top in place of the pie dough.  It feeds more people and carries easier if you have to travel with the dish.

Thanksgiving Pumpkin Surprise

1-15oz. Pumpkin (not pie filing)

3 eggs

1 c. sugar

1- 8oz. can evaporated milk

4 tsp. pumpkin pie spice

1 yellow cake mix ( I have used spice cake as well)

1/2 c. butter, melted

1-1/2 c. pecans chopped (sometimes add chopped coconut, too)

Preheat oven to 350 degrees.  Mix in a bowl the pumpkin, eggs, sugar, milk, and spices.  Pour in a greased 13×9 baking dish.  Sprinkle dry cake mix on top.  Drizzle the melted butter over the top.  Add the nuts and coconut.  This can be placed in the refrigerator for the next day or just pop in the oven for 45 minutes.  If you want to refrigerate it make sure you let it sit out before putting it in the oven so the cooking time will be the same.

Cool, cut and serve.  Also good cold!

 

 

Bacon Egg Toast Cups

January 23rd, 2015 by Susan Lopez

Bacon egg toast cups

Bacon Egg Toast Cups

Bacon egg toast cups can make breakfast enjoyable.   Breakfast menus need to be creative and different each morning, not to become boring.  It takes effort to set the table and make it look pretty.  Why save the good dishes that will be passed down to your children, after you are gone.  Use it and enjoy it now.  That can be done the night before.  It is so easy to get caught up with the fast pace breakfast eaten in the car as you dash off to work.  Breakfast sets the tone for the morning.  You can also prep many of your food items the night before which will allow for a quick breakfast .

Bacon egg toast cups

Breakfast Table

Our guests, at Brenham House Bed and Breakfast enjoy our sulphite free bacon egg toast cups.  We pre cook our bacon, in the oven, until it is about 90 percent cooked.  Drain and wrap and put in the freezer.  Then the night before we need it we pull out the amount of bacon for the next morning and place in the refrigerator.  We also prep the bread for our bacon egg toast cups the day before and place in the refrigerator.

Simply take the bread and cut the crust off.  Then roll it out with a rolling pin.  Place in the muffin tin.  Then place a piece of precooked bacon in the cups.  Break a egg into each cup.  Salt and pepper each egg.  Then place in a preheated 375 degree oven for 25 minutes.  Pull out of the oven and place on a plate with roasted asparagus, and a side of potatoes.

Brenham House Bread Pudding

January 8th, 2015 by Susan Lopez

Brenham House Bread Pudding has been made in so many variations over the last seven years!  There really is no right or wrong way to make a bread pudding.  In the olden days bread pudding was a sweet way to use up stale bread.  Throwing out food was just not done.  The funny thing is that the stale bread really does soak up the yummy milk and egg mixture well.  Creativity is where the fun begins!  You can add fruit, chocolate chips, or nuts to your bread pudding.  Brown sugar topping, or cream cheese are also great add on choices.  Then there are the wonderful toppings to add to your bread pudding after it comes out of the oven.  White chocolate cream sauce, brandy or bourbon cream sauce, strawberry syrup or maple syrup or just powdered sugar sprinkled on top! The sky is the limit on the many combinations you can make.  But the recipe I really like and seem to make over and over, as a morning dessert for our guests, is this very simple Brenham House Bread Pudding recipe.

  •  Brenham House Bread Pudding ingredients:  1 loaf French bread, 3 eggs, 3 cups half and half, 1 tablespoon vanilla, 2 cups of sugar, 1/2 stick of butter, and 1 cup pecan pieces.

Preheat oven to 325 degrees.  Spray a baking dish and set aside.  Cut the French bread into 10 cups of cubes and place in the baking dish.  In another bowl whisk together the eggs, cream, vanilla and sugar, cream.  Melt the butter and add to the egg mixture.  Then pour evenly over the bread.  Sprinkle the chopped pecan pieces across the top.  Place in the oven and bake for about one hour.

  • Brandy Cream Sauce ingredients:  one stick of butter, 1/2 cups sugar, 3/4 cup of half and half, and 1/4 cup of brandy.

In a pan, on the stove top, add butter and begin to melt.  Mix in the sugar well and then add the cream and brandy.  As the mixture starts to boil, whisk until the sugar is dissolved about 5 minutes.  Take off the heat and pour over the baked Brenham House Bread Pudding and enjoy!

Iced Cranberry Pecan Cookies

October 12th, 2014 by Susan Lopez

Iced Cranberry Pecan Cookies

Brenham House Fall Cookies

These Iced Cranberry Pecan Cookies are one of my most favorite cookies.  I just love the Fall and I can’t help myself, I just have to bake them for our guests at Brenham House!  Sometimes I dust them with Powdered sugar, but my favorite is to use lemons icing on them!  Yes, I said, “lemon”.

1 1/4 c. sugar, 2 sticks of softened butter, 3 egg yolks, 1 tsp. vanilla, 2 1/2 c. flour, 1 tsp. baking soda, 1/2 tsp. cream of tarter, 1c. cranberries, 1c. pecans chopped finely

Preheat oven to 350 degrees.

In a mixer cream together the sugar, butter, egg yolks, and vanilla.  In a bowl combine the flour, baking soda, and cream of tarter.  Slowly add to the wet ingredients.  Stir in the cranberries and pecans.  Scoop out on a pan with parchment paper and do not flatten.  Bake for about 10 minutes until lightly brown on the edges.  Cool and dust with powdered sugar or ice with your favorite icing.  Makes about 4 dozen.

Guest Approved Pineapple Bars

August 30th, 2014 by Susan Lopez

Guest approved Pineapple Bars are a favorite at Brenham House Bed and Breakfast for dessert.  It is the most requested recipe and for this reason I knew I had to add it to my blog.  It is a cake but is so rich and I usually cut the size of a bar cookie to serve.  For this reason I call them Pineapple Bars!  This is a great go to recipe when you need something for a pot luck dinner or if you are having friends over for coffee and dessert.  It is easy to make and there is never anything left to bring home.

Guest Approved Pineapple Bars

Can’t you just taste it?

 

 

Pineapple Bars

1 3/4 c. sugar, 1 3/4 c. flour, 1 tsp. soda, 1 lg. can crushed pineapple, 2 eggs, beaten, 1 tsp. almond extract

Preheat oven to 350 degrees.  Sift the first three dry ingredients and place in a mixer.  Add the pineapple, eggs, and almond extract and mix well in the mixer.  Pour into a greased 9×13 baking dish.  Bake for 30 minutes.

Frosting:  In a mixer combine 8 oz. of softened cream cheese, 2 T. softened butter, 16 oz. powdered sugar 1 c. chopped pecans, 1 tsp. vanilla.

Frost cooled cake in the pan and cut into bars and enjoy!

Fresh Apple Spice Cake

July 13th, 2014 by Susan Lopez

Looking for a great Fresh Apple Spice Cake?  Here it is!  This is an easy cake made from scratch with fresh apples.  This cake is great with coffee in the afternoon or even for breakfast.

Fresh Apple Spice Cake

Delicious Fresh Apple Spice Cake served at Brenham House

1 c. vegetable oil, 2 c. sugar, 3 eggs, 3 c. flour, 1 tsp. soda, 1/4 tsp. salt, 1 tsp. cinnamon, 1 tsp. grated nutmeg, 1 tsp. vanilla, 1 c. pecans, chopped, 3 c. apples, peeled, finely chopped.

Preheat oven to 350 degrees.  Combine the oil, sugar and eggs to a mixer and beat well.  Combine the flour, soda, salt, cinnamon, and nutmeg together in a separate bowl.  Add the dry ingredients, to the mixture in the mixing bowl, slowly.  Beat until mixed well.  Add the vanilla, pecans, and apples to the batter and give a quick blend.

Pour the Fresh Apple Spice Cake batter into a greased and floured 10 in. bundt pan.  Place in the preheated oven and bake for an hour.  Use a toothpick to make sure the cake is done.  Remove the cake from the oven.  Punch holes in the Fresh Apple Spice Cake with a toothpick while hot.  Spoon the glaze over the cake.  Let the cake cool and then remove from the tube pan.

Glaze:  1/2 c. sugar, 1/4 c. buttermilk, 1/4 tsp. soda, t T. butter, 1 1/2 tsp. vanilla

Combine all ingredients in a medium sauce pan.  Bring to a boil, about 4 minutes, stirring occasionally.  It will make about 1 c. of glaze.

 

Baked Deviled Eggs

October 27th, 2013 by Susan Lopez

Baked Deviled Eggs are a favorite at Brenham House Bed and Breakfast.  We always serve a egg dish as part of our breakfast.  Eggs overall tend to be pretty bland unless you can dress them up.  Baked Deviled Eggs are better the more items you add to them.

10 slices of thick cut bacon

5 English Muffins, cut in half and buttered

10 boiled eggs

1-1/2 c. Cheddar cheese, grated

1/2 tsp. garlic powder

2 T. onion, chopped

2.T. bell peppers, chopped

2 T. celery, chopped

2 T. fresh parsley, chopped

1/2 c. Mayonaise

1 T. sweet relish

1 tsp. spicy mustard

salt and pepper to taste

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Brenham House Whistle Stop Pie

August 23rd, 2013 by Susan Lopez

Brenham House Whistle Stop Pie is one of the many different items served, as an afternoon refreshment, to our guests.  As our guests check in refreshments are left, on the sideboard, in the dining room for them to enjoy.  What a wonderful treat after an afternoon of traveling, shopping or sightseeing.  It gives guests a chance to rest, have a cup of coffee and a treat, before they head out for dinner.  It is an easy recipe to make and the ingredients are common things that you probably already have on hand.  Make this pie and you friends and family will be impressed with your cooking skills.  You don’t have to tell them how easy it is to make.

Brenham House Whistle Stop Pie

Enjoy Brenham House Whistle Stop Pie

  • 1-1/2 c. loose brown sugar
  • 6 T. flour
  • pinch of salt
  • 1 c. half and half
  • 1 c. heavy cream
  • 1 tsp. vanilla
  • 1 T. butter, cut into thin slices
  • 1 tsp. ground cinnamon

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Brenham House Cherry Dump Cake

August 3rd, 2013 by Susan Lopez

Brenham House Cherry Dump Cake is served often as a breakfast dessert.  At Brenham House Bed and Breakfast we always serve a first course of fruit, a second course with an egg entree, meat, potato dish, or grits, and a third course some type of dessert.  The desserts range from pancakes, French toast, breakfast cakes, turnovers, cinnamon rolls, all the way to a Dump Cake topped with a dollop of fresh cream or Blue Bell Ice Cream.  Brenham House Cherry Dump Cake is a very easy recipe to make. The cake recipe only requires six ingredients and requires no mixer or stirring.  Guests always enjoy this dessert and ask for the recipe.

Brenham House Cherry Dump Cake

Brenham House Breakfast Dessert

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Creamy Butter Cake

July 15th, 2013 by Susan Lopez

I know you have seen this recipe it has been around for a very long time.  I have seen it in old church cookbooks and even recently in a Paula Deen cookbook.  There are also many ways to tweak this recipe to come up with different flavors.  We serve it for breakfast dusted lightly with powdered sugar or top it with fresh fruit.   Brenham House guests always enjoy it as their dessert portion of the breakfast.  Then I get the request for this recipe!

Brenham House Butter Cake

Creamy Butter Cake

cake part

  • 1 18.25 oz. box yellow cake mix
  • 1 egg
  • 1 stick of butter, melted

filling

Brenham House Cherry Almond Scones

July 14th, 2013 by Susan Lopez

My husband and I love to bake!  One of the items we enjoy baking is our cherry almond scones which is one of our many varieties of scones we make for breakfast.  I feel like our guests really love them because they don’t have time to make them at home. Then, of course, there are all of those dreaded dishes you have to face when you are finished baking!  When our guests come to Brenham House it is a getaway for them.  We love to serve our guests great food and items they might not have everyday, at their own home!

Here is our signature recipe for our scones:

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