Rosewood Inn Bed & Breakfast - Bethany

Val's Peanut Butter Chocolate Chip Cookies

 

Ingredients

1 stick real butter
1 stick margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
½ tsp. vanilla
1 tsp. baking powder
1 ½ tsp. baking soda
2 ½ cups flour
¼ tsp. salt
1 cup milk chocolate chips
½ cup peanut butter chips

Directions

Preheat oven to 350 degrees. Microwave real butter and margarine together until melted.Place in mixer the melted butter, white sugar, brown sugar and peanut butter mix on medium speed until well blended. Add eggs and beat mixture for two (2) minutes. Reduce speed to low and add baking powder, baking soda, salt and vanilla. Add 2 cups of the flour 1cup at a time allowing for blending into mixture. Remove from mixer and mix by hand the remaining flour. Add the milk chocolate chips and peanut butter chips, mix well. Scoop 1" balls of cookie mixture onto a greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Yields 4 dozen cookies

 

Dream Catcher Bed & Breakfast -Tulsa

Wild Rice & Ricotta Fritters

 

1 cup ricotta cheese
3 egg yolks
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 stick butter, melted
1 tablespoon grated lemon peel
1/4 cup whole wheat flour
3 egg whites
1 1/2 cups cooked wild rice

In medium bowl, beat ricotta with egg yolks, sugar and salt until smooth. Stir in butter, lemon peel and whole wheat flour. In small bowl, beat egg whites with electric mixer or wire whisk until they hold soft peaks; fold in ricotta mixture. Gently fold in rice. Heat griddle or large skillet over high heat, then lower heat to medium high. Drop batter into small cakes and smooth them out with the back of a spoon to make circles about 3" - 4" in diameter. Cook until browned on the bottom, about two minutes, then flip and cook the other side, about two minutes longer. Serve with honey or syrup, a squeeze of lemon juice or a dollop of sour cream. Makes 8 fritters.

 

Willows Inn - Guymon

French Crepes with Apricot-Banana Fruit Filling

 

Crepes

1/2 cup all purpose flour

1 tablespoon melted butter

Pinch of salt

1 cup milk

2 large eggs

Fruit Filling

1 stick of butter, melted

2 bananas, cut in 1" slices

1 can of chopped apricots

Almonds for topping

1 ounce amaretto liqueur

Mix flour and salt in large bowl. Make a "well" in center of flour mixture. Add eggs, melted butter and half of milk. With whisk or wooden spoon, gradually stir flour and liquid together. While stirring, add remaining milk until batter is the consistency of cream. After all liquid is added, whisk to remove all lumps. Pour 1/4 cup of crepe batter into preheated pan (making sure batter covers complete bottom of pan by rotating pan from side to side). Cook both sides.

For Fruit Filling: Combine melted butter and apricots; bring to low boil. Then add amaretto. Add sliced bananas just before serving. Spread filling in crepe and roll up. Place on plate, top with more fruit filling, and sprinkle with almonds. Serve immediately. Makes 6-8 servings.

 

Judy's LampLight Inn Bed & Breakfast

Oklahoma City

Baked Pineapple

 

1 #2 can crushed pineapple, undrained
2 Tbsps flour
1/4 cup sugar
3 eggs beaten
3 slices bread, cubed
1 Tbsp sugar & 1 tablespoon cinnamon, mixed
3 Tbsps butter or margarine

Lightly grease pan. Mix pineapple, flour and sugar. Beat eggs and lightly add to the pineapple mixture. Pour into greased pan. Place bread cubes on top. Melt butter and pour over bread. Sprinkle with cinnamon & sugar. Bake at 350 degrees - 45 minutes.

 

Dancing Deer Lodge

Stillwater

Snow Topped Apple Enchiladas

1 can (21 oz) apple fruit filling
6 (8 in) flour tortillas or 8 (fajita size) tortillas
1 tsp ground cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortillas; sprinkle evenly with cinnamon. Roll up and place seam side down in lightly greased 2-qt baking dish.Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat and simmer, stirring constantly, for 3 minutes. Pour over enchiladas and let stand 30 minutes.Bake at 350° for 20 minutes.Cool for 5 to 10 minutes and then top with whipped cream and a dash of nutmeg.Yield 4 to 6 servings.