Carriage House Bed & Breakfast Stuffed Peaches
Canned
peach halves - one per person
Warm gently in oven. Turn oven to "broil."
Topping: (Prepare in advance; store in refrigerator)
1 cup oatmeal
1 cup crushed granola
1 cup brown sugar
3/4 stick butter
Microwave to melt butter. Combine well.
Put a spoonful of topping in each peach half. Broil until crisp on top.
Place a spoonful of vanilla yogurt on a small glass plate, top with broiled peach half. If desired, drizzle with
raspberry syrup and decorate with fresh or partially thawed raspberries.
Serve immediately. (Great for winter months when fruit is not so good.) Enjoy!
Dorothy Spriggs, Innkeeper
Carriage House B & B, Grinnell, Ia
Sherman House Bananas Exceptional
1/2 pint carton whipping cream
1/2 cup Lite sour cream
1 tsp. ground cinnamon
4 Tbs. brown sugar
Whip the cream until it stands in stiff peaks.
Add sour cream and beat until well-mixed.
Top sliced bananas.
Mix cinnamon and brown sugar. Sprinkle over the above
mixture. (Store any excess in ziplock bag.)
Enjoy! -- Alma Beard, Innkeeper
Sherman House B&B, Charles City, IA
("Our guests love this!!")
Stephen H. Taft House Baked Apple Dumplings
with Hard Sauce
1 pkg. Pillsbury all-ready pie crusts (2 crusts for 8 apples)
4 - 8 small apples (I use Granny Smiths.)
3 T. cinnamon
1 cup sugar
1 stick butter
Sauce: 1 cup sugar
2 cups water
1 tsp. cinnamon
4 Tbs. butter
Mix together and boil for 3 minutes. Chill sauce after boiling.
1) Roll out each pie crust on floured board. Cut into 4 squares each.
2) Peel and core apples; place one apple on each square.
3) Add to each apple center, 1 tsp. sugar, 1 tsp. cinnamon, 1 tsp. butter.
4) Fold pie crust up over top of apples and pinch closed. Chill several hours or overnight.
5) When ready to bake, pour sauce over apples.
6) Bake at 375 degrees for 45 - 60 minutes or until apples are tender and crust is golden brown.
7) Serve warm with ice cream or sour cream on top.
Serves 4 - 8. Enjoy!! -- Shirley and George Curry, Innkeepers
Stephen H. Taft House B&B, Humboldt, IA
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This page was last revised on March 1, 2003.