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

Rolled Oat and Pecan Pancakes served at the Parish House Inn bed and breakfast

ROLLED OAT AND PECAN PANCAKES
Yield: 6 servings

These yummy pancakes are loaded with whole grains and topped with fruit. It is a favorite with guests of the Parish House Inn.

3/4 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup rolled oats
1/4 cup oatmeal
1/2 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
a generous dash of ground nutmeg
1/3 cup butter, cut into pieces
2 eggs
2 cups buttermilk
1/4 cup honey
1/2 cup pecans, chopped
warmed maple syrup

1. In a food processor, combine whole wheat flour, all purpose flour, rolled oats, cornmeal, baking powder, baking sod, salt and nutmeg. Add butter and process until mixture resembles coarse meal.
2. In a separate large bowl, beat eggs and buttermilk, then beat in honey.
3. Stir in flour mixture and stir until well mixed. Fold in pecans. Let this mixture sit for 5 minutes to allow flours to absorb liquids.
4. Preheat griddle to 350o. Spray surface with cooking spray before ladling batter onto griddle. Flip pancakes when bubbles appear on the surface and cook until done.
Serve with warm maple syrup...enjoy!

Chris Mason

Rhubarab Bread served at the Parish House Inn bed and breakfast in the Ann Arbor.Ypsilanti area

Parish House Inn
Rhubarb Bread

A delicious way to use fresh rhubarb.

1 1/2 cup firmly packed brown sugar
1 cup buttermilk
2/3 cup cooking oil
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped fresh rhubarb
1/2 cup chopped nuts

Topping
1/2 cup sugar
1 tablespoon sugar

Preheat oven to 325o. Coat two 8x4 inch loaf pans with cooking spray.

In a large bowl, blend brown sugar, buttermilk, oil and egg until smooth. Add flour, soda, salt and vanilla and stir gently to mix well. Stir in rhubarb and nuts.

Pour into prepared loaf pans. Combine topping ingredients until crumbly and sprinkle over batter. Bake for 60 -70 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pans for 10 minutes. Remove carefully and cool completely. Enjoy!

Innkeeper
Parish House Inn

Ann Arbor/Ypsilanti area Parish House Inn recipe for Easy Banana Blueberry Muffins

Parish House Inn
Easy Banana Blueberry Muffins

This takes advantage of over-ripe bananas and the seasons
fresh blueberries to make a delicious muffin.....enjoy!

1 large egg
1/2 cup buttermilk
1/2 cup oil
1 large ripe banana
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1/3 cup sugar
1 1/2 cups blueberries ( fresh or frozen)

Preheat oven to 400o. Coat a 12 cup muffin pan with cooking spray or line with paper liners.

In a blender, mix egg, buttermilk, oil and bananas until smooth.

In a large bowl stir together flour, baking powder, baking soda, salt insugar. Add the buttermilk mixture and stir together until just mixed. Gently stir in blueberries. Divide batter among the muffin cups.
Bake 20 - 25 minutes or until a tester comes out clean. Serve warm or at room temperature. These freeze well.

Innkeeper
Parish House Inn