Sour Cream Coffee cake recipe from the Parish House Inn, an Ann Arbor/Ypsilanti area bed andbreakfast

Parish House Inn Sour Cream Coffee Cake

This buttery coffee cake has a layer of sugar, nuts and cinnamon and melts in your mouth. It also makes a yummy dessert with sliced strawberries

and a dollop of whipped cream...enjoy!

1 cup coarsely chopped pecans

1 teaspoon cinnamon

4 teaspoons sugar

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 cups sugar

1 cup (2 sticks) butter

2 large eggs

1 cup sour sream

1/2 teaspoon vanilla

Note: It is always best to have the ingredients at room temperature when baking.

1. Coat a 9x3 1/2 inch tube pan with cooking spray for baking, or spray and dust with flour.

Preheat ove to 350o.

2. In a small bowl mix together pecans, cinnamon and 4 teaspoons sugar and set aside.

3. In another small bowl, mix together the flour, baking powder and salt, set aside.

3. In the bowl on an electric mixer, cream the butter and gradually add the 2 sups of sugar. Beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.

4. Beat in the sour cream and vanilla; fold in the flour mixture until batter is just combined. Pour one third of the batter into prepared pan. Sprinkle the cinnamon, nut mixture on top of the batter. Spoon on remaing batter and smooth the top.

5. Bake for 1 hour or until a tester comes out clean. Cool in the pan for 10 minutes and turn out onto a rack. Cool completely. This will keep for several days and just get more buttery tasting.

Guest Comments at the Parish House Inn an Ann Arbor/Ypsilanti area bed and breakfast

February brought many guests to the Parish House Inn who were celebrating anniversaries and other special occasions, and they shared their thoughts in the rooms diaries. In our 19 years, we have been honored to have many people spend their wedding night, first anniversary, tenth anniversary and more. Here are a few of the comments;

ROOM 9

Feb 12, 2012There are no words to express our appreciation for your wonderful hospitality all these years. This is our tenth anniversary anbd you and your B&B have made all of our anniversaries memorable...Debbie & Mick
Feb 27, 2012"My husband and I took a much needed night away as a belated Valentine' treat for each other. this room was perfect for us to relax and enjoy all the details that made our stay very enjoyable. We took a long walk through Depot Town before eating dinner at Haab's restaurant...Jeff & Cindi
Mar 4, 2012

We have been here for our honeymoon, first anniversary, a getaway and now our 10th anniversary. We've enjoyed sharing our little milestones in this beautiful room...Rob & Jessie


Chris Mason

Innkeeper

Parish House Inn bed and breakfast

Citrus Combo a favorite dish at the Parish house Inn, an Ann Arbor/Ypsilanti area bed and breakfast

This is a favorite fruit dish here at the Parish House Inn during the winter season. The citrus fruit is readily available into early Spring and makes a refreshing start to your morning or a light dessert with a cookie after lunch or dinner.

CITRUS COMBO

8 - 10 servings

1 19 ounce can pineapple chunks or 1 cup fresh pineapple chunks

1 14 ounce can sliced peaches

2 large apples, washed, cored and cut into bite-size pieces

2 large oranges, peeled, seeded and cut into bite-size pieces

1 large pink or red grapefruit, peeled, seeded and cut into bite-size pieces

Additional fruit such as green and red grapes or bananas(add just before serving) also work well.

In a large bowl empty the can of pineapple chunks (or the fresh pineapple)along with the juice. Cut the apple pieces into the bowl (the pineapple juice will prevent the apple from browning). Add the rest of the fruit and mix well. You can put this mixture into a refrigerator container to serve later, or serve it immediately in a pretty bowl. Garnish with a sprig of mint or sliced strawberries.

Chris Mason

Innkeeper
Parish House Inn

From the Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast for Valentines Day: Cappucino Blonde Brownies

Bake something delicious like these Cappucino Blonde Brownies for your sweetheart this Valentines Day. Use a heart shaped cookie cutter to make them even more special!

PARISH HOUSE INN

CAPPUCINO BLONDE BROWNIES

Yield: 2 dozen

2/13 cups firmly packed light brown sugar

3/4 cup butter

3 tablespoon coffee liquer

5 tablespoons instant esspresso powder

3 large eggs

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup walnuts

6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 9 x 13 x 2- inch pan with cooking spray. Or line the pan with aluminum foil tyhat hangs over the edges and spray the foil. The foil will help remove the brownies from the pan when cool for easier cutting and serving.

Stir sugar and butter in heavy saucepan over medium-low heat until sugar and butter melt together. Add liquer and espresso powder and whisk to blend. Let cool to room temperature.When cool, whick in eggs.

In a small bowl mix together flour, baking powder and salt and then stir into sugar mixture. Stir in nuts and chocolate chips. Spread the mixture evenly into the prepared pan.

Bake 30 minutes or until a tootpick inserted in the center comes out with some moist crumbs attached.

Cool completely before cutting in to squares. Store in an airtight container at room temperature or freeze. Enjoy!

Chris Mason

Innkeeper
Parish House Inn

Granola Parfaits served at the Parish House inn, an Ann Arbor/Ypsilanti area bed and breakfast

This is a delicious granola that I usualy prepare without the dried fruit, and use it as a topping for a fruit parfait for breakfast. Just layer fresh berries or other fruit, yogurt and top with 1/2 cup of the granola mixture. Choose a flavor of yogurt that compliments the fruit. I usually use vanilla. Enjoy!

PARISH HOUSE INN GRANOLA

yield: 6 cups

3 cups regular old fashioned oats

1/2 cup almonds (whole, sliced or slivered)

1/2 cup pecans or walnuts ( whole is best)

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 cup honey

1/2 cup water

1/3 cup cooking oil ( canola is good)

2 teaspoons vanilla

1/2 cup dried cherries

1/3 cup snipped apricots

1/3 cup raisons or currants

Preheat oven to 300o. Spray a 15X10 inch baking pan with cooking spray.

In a large mixing bowl, stir together the oats, almonds, pecans, cinnamon and nutmeg and mix well.

In medium mixing bowl, stir together honey, water, oil and vanilla. Add to the oat mixture, mixing well. Spread evenly on the prepare baking pan.

Bake in the preheated oven for about an hour, or until brown and crisp.....STIRRING EVERY 15 MINUTES TO INSURE EVEN BROWNING.

Remove from oven and let cool completely. Stir the de fruit and store in an airtight container.

Chris Mason

Innkeeper
Parish House Inn
an Ann Arbor/Ypsilanti area bed and breakfast

The Naming of Ypsilanti- Final Version

Finally...an explanation for all to see. Thank you. This is very interesting.





Chris Mason
Innkeeper


Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast

Pumpkin French Toast for breakfast at the Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast

Guests at the Parish House Inn love this Pumpkin French Toast and it is perfect for the Holiday season as it is assembled the night before and finished cooking in the morning. Serve with bacon or sausage, fresh fruit and coffee and delight your family and friends. Enjoy!

PUMPKIN FRENCH TOAST

Serves 6

1 loaf (1 pound) unsliced Challah style bread

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ginger

a pinch of coarse salt

1/2 cup canned pumplin

1/2 cup half-and-half

4 large eggs

2 tablespoons orange flavored liquer or orange juice

1 teaspoon vanilla extract

1/2 teaspoon grated orange rind

6 tablespoons butter for frying

maple syrup to serve

1. Trim ends of bread and cut crosswise into 12 1-inch slices.

2. Combine sugar, cinnamon, ginger and salt in a medium bowl. Whisk in the pumpkin, half-and-half, eggs, liquer, vanilla and orange zest. Pour mixture into a large baking dish.

3. Add bread slices to the pan, turning to coat both sides. Cover pan with plastic wrap and refrigerare overnight.

4. Preheat oven to 250o. Heat 2 large skillets over meduim low heat and add 1 tablespoon butter. When butter is sizzling, add 2 bread slices to each skillet and cook until bread is golden brown, about 2 -3 minutes per side. Transfer the slices to a baking sheet; keep warm in the oven until serving. repeat with remaining butter and bread.

5. Serve with remaining butter and warm maple syrup.

Chris Mason
Innkeeper
Parish House Inn