Genesee Country Inn

A Bed and Breakfast near Rochester, NY

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Apples and Bread! What a combination!

applefritterbread13logoI love apples! My local apple farm, McPherson’s, has a great selection of juicy, sweet apples that are perfect for eating or for cooking.  As I was scouring the web for something different, I found this recipe on The Baking Chocolatess, and it was perfect! Exactly what I was looking for. It was easy and delicious!You probably have all the ingredients in your kitchen.

For the bread, you will need the following ingredients:

  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all -purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 2 apples, peeled and chopped, mixed with 2 tablespoons granulated sugar and 1 teaspoon of cinnamon

 

Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan.  Mix brown sugar and cinnamon in a bowl. Set aside.  In a medium size bowl, beat butter and white sugar together until smooth and creamy.  Beat in eggs, one at a time until blended.  Add vanilla extract.  Add flour and baking powder to mixture and stir until blended. Mix milk into batter until smooth.  Pour half the batter into the loaf pan; add half the apple mixture, and half the brown sugar/cinnamon mixture.  Lightly pat apple mixture into batter. Pour remaining batter over apple layer and top with remaining apples and brown sugar. Lightly pat apple mixture into batter. Bake until a toothpick inserted into the center comes out clean, approximately 50-60 minutes.

To make the glaze, mix 1/2 cup of powdered sugar with 1-3 tablespoons of milk or cream together until well mixed. Drizzle glaze over cooled bread.  Yum!!

 

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Something Special for breakfast: Mahnomin Porridge!

Every so often I find something really special that I enjoy making and eating. This porridge is just that! I was at an arts and crafts fair where this vendor had prepackaged ingredients for this dish. I liked what I saw, so I bought. Once I made it, I couldn’t believe the flavors or the texture.  Just what I like:  wild rice and fruit.  Yum!  I figured I could make it again from scratch . It’s different than oatmeal, hearty and very tasty. I love this dish!  Give it a try and let me know what you think.

Mahnomin Porridge

Ingredients
1 cup of wild rice
1/2 cup hazelnuts
1/2 cup blueberries
1/2 cup dried cranberries
1/4 cup maple syrup
1 cup of heavy cream

Directions
Rinse the wild rice. Boil 4 cups of water in a large saucepan. Add the rinsed wild rice. Reduce heat to medium. Cover the simmer for approximately 45 minutes. Drain excess liquid. Add the hazelnuts, blueberries, cranberries, and maple syrup. Continue to cook over medium-high heat for an additional 3 minutes. Add heavy cream, and stirring continually, heat through for about 2 minutes. Serve immediately.

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Brittle Is Not Just For The Holidays

Sweet, crunchy, and delectable

Sweet, crunchy, and delectably good!

One of the best things about the holidays is the recipes we make usually only once a year. This year, I sifted through my mom’s recipes that she would make each year for Christmas, and I pulled those few tried and true that I know my family enjoys…Sour Cream Cut-Out Cookies, Bachelor Buttons, Thumbprints, and Butter Balls. Last year I made brittle. It was such a hit that I decided to make it again for the holidays.

I love peanut brittle, but cashew brittle is FANTASTIC! The recipe is simple. The trick (there is always a trick) is in the cooking. Use a candy thermometer. It really is critical for the sugar to get to the hard crack stage in order for the brittle to harden correctly. So don’t rush the boiling part. You need to give the sugar time to do its thing.

CASHEW BRITTLE

Ingredients
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups of cashews
1 teaspoon baking soda

Directions
Line 2 cookie sheets with parchment paper to prevent sticking and make it easy to break the brittle into smaller pieces.
Combine sugar, corn syrup and water in large saucepan. Cook over medium heat, stirring occasionally, for 10 minutes or until sugar is dissolved and mixture comes to a full boil .Add butter. Continue cooking, stirring occasionally, for another 20 minutes or until candy thermometer reaches 280°F (soft crack stage).Stir in cashews. Continue cooking, stirring constantly, for 10 minutes or until candy thermometer reaches 300°F (hard crack stage). Remove from heat and stir in baking soda.Pour mixture immediately onto prepared sheets. Spread evenly to about 1/4-inch thickness. Cool completely.Break into pieces. Store in container with tight-fitting lid. It will last for quite a while if no one finds it first and eats it all!

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Spiced Pumpkin Bread…Yum!

pumpkin bread

Spiced Pumpkin Bread

Every so often, I manage to create something wonderful, and this time is was my spiced pumpkin bread.  I decided to make one of my traditional recipes for breakfast only to discover that I was out of sugar at the Little House, so I sent RJ over the Inn to bring back some. As I got underway, I noticed that I was missing a few critical ingredients, like orange juice and cranberries, and I didn’t feel like sending RJ over to the Inn again, so a new recipe was going to be in the works.  A little of this and a little of that and WOW! In fact, it was so successful that I thought I would share it. The pan I used was from Nordicware and it looks like pumpkins in a fenced-in pumpkin patch.  I sprinkled it with a bit of powered sugar but it was hardly necessary. The bread was moist and quite delectable for a homemade quick bread, which made it all the more enjoyable.  So here it goes…

Spiced Pumpkin Bread

2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon allspice
½ teaspoon salt
2 eggs
1/3 cup vegetable oil
1 teaspoon of vanilla
2 cups canned pumpkin
3 tablespoons of cinnamon sugar

Preheat oven to 350 degrees.  In a bowl, combine flour, sugar, soda, powder, and spices. Mix and make a well in center. Add eggs, oil, and vanilla. Stir until incorporated.  Fold in pumpkin.  Pour into two greased 8 x 4 loaf pans or one large loaf pan. Sprinkle with cinnamon sugar.  Bake for 50-60 minutes until toothpick comes out clean.

ENJOY!!!

 

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Debbie’s Sunday Strata

Cooking can be very therapeutic.  Creating interesting dishes from local produce and products, makes some of the best eating around.  My eggs come from Cindy’s farm, my honey from Baldeck’s Bees, and my vegetables from a local grower, all from Mumford and Caledonia.  Everything always tastes so good.  At the Genesee Country Inn, breakfast in the morning is always a treat for guests.  My Sunday Strata, which is not always served on Sunday, is one of my most requested recipes.  It is hearty, fresh, and tasty.  It will make 10-12 generous servings.  Drizzle a bit of pure maple syrup and you are in for a real treat!

Sunday Strata

  • 1 pound bulk sausage, browned and drained
  • 12 ounces frozen hash browns
  • 1 medium green bell pepper, chopped
  • 1 small onion, chopped
  • 1 ½  cups shredded Cheddar cheese
  • 1 cup Bisquick
  • 3 cups milk
  • ½ teaspoon salt
  • 4 large eggs

Spread frozen hash browns in a 9 x 12-inch glass baking pan.  Layer browned sausage, chopped green pepper, and chopped onion on top of hash browns.

In a large bowl, whisk together Bisquick, milk, salt, and eggs until blended.  Pour over the layers.  Sprinkle with shredded Cheddar cheese.  Cover and refrigerate overnight (no longer than 24 hours).

Bake in over at 375 degrees uncovered until light golden brown around the edges and the cheese is melted, approximately 45-55 minutes.  Let stand 10 minutes before serving.

Serves 10-12

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June is Bustin’ Out All Over!!!

Behind the Genesee Country Inn Bed and Breakfast near Rochester NY

What better time to visit the Genesee Country Inn Bed and Breakfast but in June!  Not only is the weather beautiful, but the location is perfect.  The Gardens are finally in bloom.  Rhubarb is plentiful and the herbs are growing in gorgeous clusters.  The fountain is up and running and the flowers are planted in pots gracing the entrance to the Inn.  The new azalea bushes are flourishing around the Gazebo giving it more color.  The view of the Old Mill Pond is breath-taking as deer and other wildlife enjoy Spring Creek and the grounds.  The Mallards are nesting and the Blue Heron are back on the creek.  Spring is definitely in the air.  June promises to be perfect!

How about a visit to the Genesee Country Village and Museum?  Noted at the third largest living museum in the country, the events are exciting and fun!

Interested in Equestrian competition?  Then the Hunter Derby, held on June 6 and 7, is for you. True to its origins, the derby features National and International level competitions for horse and rider.  These courses are similar to what a rider would find in the field such as hedges, banks, gates and logs layered on a natural terrain.  This challenging event is not to be missed.

The War of 1812 and Jane Austen Weekend is always an annual favorite. On June 13 and 14, the historic village is alive with re-enactors portraying soldiers, merchants, doctors, housewives, and shopkeepers.  The Genesee Country Inn Bed and Breakfast is filled with many of these re-enactors.  Breakfast at the Inn is always interesting, but with these guests, breakfast is exciting! The weekend is filled with activities as guests are catapulted back into a harrowing time.  Fashion is a highlight throughout the weekend as performances by musicians and a Jane Austen fashion show is presented.

Join the celebration of the history, culture, traditions of the Scots and Irish would settle the areas of Caledonia and Mumford.  The Celtic Fair held on Saturday, June 27, promises to be one to remember!  These are a few of the many performers who will be at the Fair:

 

The Fairport Canal Days with be held on June 5, 6 and 7 in the quaint village of Fairport, only 35 minutes from the Inn. This festival is one of the most popular arts festivals in New York State!  There are over 200 artisans, food vendors, and great live music throughout the weekend. This year Louis Prima Jr. and the Witnesses will perform.

Need more music?  The Rochester Jazz Festival is held in downtown Rochester from June 19-27. The list of musicians is remarkable!  Jennifer Hudson! Diana Krall!  Herb Alpert and Lani Hall!  Just to mention a few.

This June promises to be spectacular.  Don’t miss out!  There is still room at the Genesee Country Inn Bed and Breakfast.  Make your reservation today to spend a night or two  so you won’t miss out on a fun-filled and memorable June!


 

 

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Jackson is a Star!

Jackson, the resident Great Dane at the Genesee Country Inn Bed and Breakfast, will be on The Incredible Dr. Pol this Saturday, October 4, 2014, at 9:00 PM on National Geographic Wild. 

Jackson’s story begins in Michigan where Jackson and another Great Dane were running free for 2 ½ months.  A local farmer managed to catch both dogs with food and kept them in a kennel.   The dogs had been scavaging for food and severely underweight.   Both dogs had their tails chopped off and it was not done by a vet.  Jackson was in pain with his tail bone exposed and oozing.

The farmer took the dogs to Dr. Pol to be checked out and hopefully find a new home for the younger Great Dane since he decided to keep the older dog.  Dr. Pol thought the tails had been chopped off because they were going to be used for fighting.  Great Danes are truly gentle giants, so they would be used as bait dogs to rile up the fighting dogs.  The next step would be chopping off the ears.  Fortunately, the dogs escaped.

Dr. Pol gave both dogs a clean bill of health and vaccinated the dogs.  Immediately, the Danes went up for adoption.  We traveled to Michigan to adopt the younger dog and bring him back to New York.  By the time we arrived, Jackson’s weight was up from 100 pounds to 132.

Before returning to New York, we asked Dr. Pol if he could do anything to correct the damage that was done to Jackson’s tail and reduce the pain. The response was that he would try, but wasn’t sure if there was enough skin to cover the exposed bone.  Because of the uniqueness of the surgery, it was video-taped for the television show, The Incredible Dr. Pol.  While in surgery, Dr. Pol used a wire saw to remove the rough edges of the bone and have a smooth surface to pull the remaining skin over the bone that was exposed.

The drive home was exciting. It was evident that Jackson had adopted us.  Within one week, Jackson was up to 138 pounds.  Within a month, Jackson’s tail was totally healed and his weight was 160 pounds.

Today, Jackson makes his home in Mumford at the Genesee Country Inn Bed and Breakfast.  He will make his television debut on Saturday, October 4th at 9:00 PM on National Geographic Wild.

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1913 Bailey Avenue & Mr. Tehan’s Funeral Parlor

I grew up in a gin mill.  My family owned Benny’s Grill and Lounge on Genesee Street in Buffalo, New York.  I thought all kids grew up like me.  My younger sister and I visited the bar frequently since it was down the street from where I lived.

Even though Bailey would be considered a busy street even by today’s standards, it was always filled with lots of people sitting on porches, talking across front yards, and kids playing on the sidewalks or in the driveways.

Narrow two-family homes nestled closely together, separated by narrow one car driveways, sat only feet from the sidewalk.  A narrow strip of weed-studded grass separated the sidewalk from Bailey Avenue.

The back yards seemed so large when I was growing up.  It was only years later when I visited the old house that I realized how small the yard actually was, but at the time, it was big enough for us kids.  We had a chain-linked fence around the yard and it was grassed with a small flower garden in the back near the garage.  That was another thing.  We had a large two-car garage even though we didn’t own a car.  It was used mostly for storage.  Boxes, yard tools, and garbage cans littered the cracked concrete floors.  My dad hung a rope and a wooden seated swing from the frame in the center of the garage door.  The seat was made from a scrap of wood found in a pile in the corner of the garage under a small clouded glass window that strained to let any sunlight in.  The rafters were filled with cob webs, dust, and the smell of old wood.  My mom strung a clothesline across the yard. The ends were knotted to the corner of the back porch and pulled diagonally across the yard to the corner of the garage. Wooded clothes pins were piled in a semi-circular, duck clothe pouch, which was hung from a metal hook on the clothesline. The pouch could be pushed along the line as the clothes were clipped to the creamy woven rope line.  Crisp white sheets were held by four clothes pins to flap freely in the breeze.… Read More

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Chocolate Zucchini Bread – Yum!

Every so often, I get bored with my cooking and look for something interesting. This time I found an interesting zucchini recipe, especially when I am in zucchini season. At the farmer’s market, zucchini is plentiful and reasonable. I paid 50 cents for a huge zucchini, perfect for bread. The recipe was easy and made the most delicious bread that my guests just loved.  I couldn’t keep it on the table it definitely is a keeper!

Chocolate Zucchini Bread

  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 cups grated zucchini
  • 2 1/3 cups of flour
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder

 

Preheat oven to 350 degrees.  Combine oil, eggs, sugar, vanilla, and zucchini in a bowl.  Add flour, cocoa, baking soda, cinnamon, salt, and baking powder.  Mix. Fold in zucchini. Pour into 2 greased 5 x 9 inch loaf pans.  Bake for 45 minutes or until a toothpick inserted in center of bread comes out clean.  Cool on a wire rack and remove from pans.

Enjoy a treat beyond compare!

 

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