Some Recipes Used At The Moore Farm House Bed and Breakfast We try to add to the recipe list so keep checking us out.

The Moore Farm House Specialty Dish

Frastrattas

STEP 1:

(This step produces enough potato crust for 24 ramekins.  Make extra and enjoy them often.)  Shred 4 potatoes and rinse until water is clear. Drain until dry. Add salt/pepper and two eggs mixing well.  Mix in 1/4 cup of flour.

STEP 2:

Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom.  Hand pat into an even bottom crust. Bake 20 minutes at 350° degrees.  (Cool completely those that will be frozen for future use.)

STEP 3:

(If using frozen crust, let thaw overnight and preheat for 5 minutes at 350° degrees)

STEP 4:

In mixing bowl, mix two eggs, and the ingredients for your selected frastratta, using only half the cheese.  Pour into ramekin and top with remaining cheese. Bake for 20-25 minutes at 350° degrees or until set in center.

PRESENTATION:

Garnish with assortment of herbs (Rosemary is good) on a white plate.

Cheddar Cheese Scones

4 cups all-purpose flour

2 tablespoons baking powder

1 ½ teaspoons salt

1 stick (1/2 cup) cold unsalted butter

6 ounces coarsely grated extra sharp Cheddar cheese (about 1 ½ cups)

1 cup whole milk

2/3 cup heavy cream

Preheat oven to 425°F. and butter a large baking sheet.

Into a large bowl sift together flour, baking powder and salt.  Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles course meal. With a fork, stir in Cheddar.  Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough.  Roll out dough into a 12-inch round (about ½ inch thick).  Using a 2-inch flutter cutter cut out scones and arrange about ½ inch apart on baking sheet.  Gather and gently reroll scraps.  Cut more scones and arrange on baking sheet.

Bake scones in middle of oven until golden, about 12 minutes, and transfer to a rack to cool.  Scones may be made 1 day ahead and kept in airtight container at cool room temperature.

Cream Scones

Makes 8 to 10 scones

2 cups all-purpose flour, plus more for work surface, hands, and cutter

3 tablespoons sugar, plus more for sprinkling

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1/3 cup heavy cream, plus more for brushing

2 large eggs, lightly beaten

  Strawberry or Raspberry preserves, for serving

  Softly whipped cream, for serving

1. Preheat oven to 400° F. Line a baking sheet with parchment paper; set aside.
2. Sift flour, sugar, baking powder, and salt into a large bowl.  Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of peas.
3. Using a fork, whisk together the cream and eggs in a large glass measuring cup.  Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
4. Turn out dough onto a lightly floured work surface.  With floured hands, gently pat dough into a 4 ½ -by-8 ½ inch rectangle, about ¾ inch thick.  Using a floured 2-inch fluted round cutter, cut out 8-10 rounds and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar.  Bake scones until golden brown (about 16-20 minutes).  Transfer scones to wire racks, and let cool.  Serve warm or at room temperature, topped with preserves and whipped cream.

Raspberry and Cream Cheese Stuffed French Toast

          1 (8 oz) package cream chesse, softened

          12 (3/4 inch-thick) slices day old brioche challah or Hawaiian bread

          1 cup fresh raspberries*

          3 eggs, beaten

          3/4 cup half-and-half, light cream, or milk

          3 tablespoons sugar

          1/2 teaspoon vanilla

          Dash salt

          Pure maple syrup

Spread cream cheese evenly over one side of each slice of bread.  Top half of slices of bread with raspberries.  Top with remaining bread slices, cream cheese sides down to make "sandwiches".  Combine beaten eggs, half-and-half, sugar, vanilla, and salt in shallow bowl. (For added taste, you might want to add a few drops of Grand Marnier)  Dip each sandwich in egg mixture, turning carefully to coat both sides,.  Place sandwiches in greased 15x10x1-inch baking pan.  Bake in 425 degree oven 15 minutes or until golden brown, turning once after 10 minutes.  Serve warm with maple syrup if desired.  Makes 6 servings.

*If desired, you can substitute frozen raspberries.  Thaw and drain; reserve juice for another use.

Click for other related links