The Seven Hearths Bed & Breakfast

412 Main Road, Route 143
Chesterfield, MA 01012
Information: 413-296-4312
Reservation: 866-296-4312
E-mail Seven Hearths

Recipes Since we've received so many requests for our recipes, we've decided to share a number of them with you. Enjoy! --- Denise

Muffins

2 Cups flour
1 Tablespoon Baking powder
1/2 teaspoon salt

* Sugar

1 egg, beaten
1/3 cup sweet butter, melted
1/2 cup milk, warm
1/2 cup sour cream
1 1/2+ cup fruit

Blackberries 1 cup sugar
Raspberries 2/3 cup sugar
Blueberries 1/2 cup sugar, 2 tsp. lemon juice, 1 tsp. grated lemon rind
Bing Cherry 2/3 cup sugar, 2 tsp. grated lemon peel
Nectarine 1/2 cup sugar
Peach 1/2 cup sugar, 1 tsp. vanilla

Pre-heat oven to 400. Mix all dry ingredients. Put balance of all ingredients in expect fruit and stir until just blended. DO NOT OVERSTIR. Add fruit, and fold in lightly. Place batter in lined or greased muffin tins. Will make 12 Medium size or 6 jumbo muffins. Bake approximately 20 minutes. Check for doneness with toothpick (clean). Sit on wire rack for 7-10 minutes and remove from pan.

Buckle topping- especially good on blueberry

1/3 cup sugar
1/3 cup flour
1/4 tsp. salt
1/4 tsp. cinnamon
3 tablespoons butter (softened)

Banana Praline Muffins

3 bananas, ripe- mashed
1 egg
1/2 cup sugar
1/4 cup oil
1 1/4 cups flour
2 tsp. Baking powder
1/4 tsp. Salt

Praline:

3 Tbs. Brown sugar
1 Tbs. Sour cream
1/2 cup chopped pecans
Mix brown sugar and sour cream, add pecans.

Preheat oven to 400 degrees. Mash bananas, add egg, sugar and oil. Beat well. Add flour, baking powder and salt and mix until just moistened Grease muffin tins, and put equal amount of batter in each. Top each with equal amount of praline mix in center of muffin. Bake for 15 minutes or until golden brown. Makes 12 Regular size muffins or 6 large.

Low Fat Blueberry Bran Muffins: makes 12 regular sized muffins

2 cups of Bran Cereal
1 1/4 cups lowfat/skim milk
1/3 cup packed brown sugar
1 egg
1/2 cup applesauce
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 - 2 cups blueberries

Heat oven to 400 degrees. In Medium bowl, Mix cereal, milk and sugar. Let stand for 5 minutes. Stir in egg and applesauce. Add dry ingredients, (flour, baking powder, baking soda and cinnamon). Stir until just moistened. Fold in 1 1/2 - 2 cups blueberries (fresh or frozen). Spray muffin pan with no stick cooking spray. Fill muffin pan with batter and bake for 18 to 20 minutes or until golden brown. Check with tester for doneness.

Sour Cream Coffee Cake

1/2 cup butter- room temperature
2 eggs
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 tsp. baking powder
1 tsp. baking soda

Filling and topping

1/2 cup chopped nuts
1 teaspoon cinnamon
1/4 cup sugar

Preheat oven to 350. Cream together butter and sugar, add eggs and mix well with mixer, add sour cream and vanilla, mix well. Add all dry ingredients and mix. Grease a bundt or tube pan, spread 1/2 batter in greased pan, put 1/2 topping, then balance of batter and balance of topping. Bake for 45 minutes. Variation: Add sliced apple, or blueberries in middle with cinnamon/sugar mix.

Scones

1 - 1 1/2 cups raisins- plumped
1 tsp. vanilla
2 cups flour
1 Tablespoon baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup shortening
1 egg beaten
3/4 cup milk

Preheat oven to 450. In large bowl mix all dry ingredients, then add shortening. Cut shortening into dry ingredients (will be crumbly) Add beaten egg and milk. Dough will be wet. Drain raisins, mix raisins in batter. Knead 1/2 of batter on well floured surface about 10 times (DO NOT OVERKNEAD!) Make circle and cut into 6 slices. Put on baking sheet. Do the same with the second half of the batter. Bake for 12-15 minutes, until a light golden brown. DO NOT OVERBAKE! Remove from cookie sheet immediately and serve.

To plump raisins- Boil 2 cups of water, place raisins in bowl and cover with boiling water for at least 1/2 hour. Many nights I do this the night before and let sit overnight - covered with saran wrap and drain the water in the morning when using them.

Poppyseed Bread

3 eggs, beaten
2 cups sugar
1 1/8 cups canola oil
1 1/2 cups milk
1 1/2 tsp. vanilla
3 cups flour
1 1/2 tsp. baking powder
1/4 cup poppyseeds

Preheat oven to 350. Beat eggs, add sugar and oil and beat well. Add milk and vanilla, beat. Add flour and baking powder- beat until smooth. Add poppyseeds and mix well.

Pour batter into 2 greased and floured bread pans and bake for 45 minutes. Check to insure doneness. Remove from oven and turn bread onto cooling rack. Let bread cool before glazing.

Glaze

1/4 cup orange juice
3/4 cup confectioners’ sugar
1/2 tsp. vanilla

Combine all ingredients and mix thoroughly. Heat slightly until sugar dissolves. Remove from heat and let cool for 1 - 2 minutes. Prick breads with skewer. Pour or use brush to glaze breads.

Strawberry Bread

1 10oz. Package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 tsp. baking soda
1 tsp. cinnamon

Preheat oven to 325. Puree strawberries in blender, set aside. Beat together eggs and oil. Add dry ingredients to the mixture and mix well, add strawberries and blend in. Pour into a greased and floured loaf pan. Bake for approximately 50 minutes until done. Cool on rack for a few minutes then remove from pan to fully cool before slicing.


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