Featured Cookbook

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1. Muffined Eggs with Cheese Sauce

2. Almond Coffee Cake

3. Walnut-Date Cheese Ball

Book Description

In the beautifully preserved Victorian community of Cape May, New Jersey, on one of the most picturesque streets of the district, you’ll find the Mainstay Inn. Built by a pair of wealthy gamblers in 1872, this grand Italianate villa is among the premier bed and breakfasts in the country — having been written up by virtually every travel magazine and featured on national television shows such as Good Morning America and Inn Country USA.For two decades innkeeper Sue Carroll has been delighting Mainstay inngoers with her delicious breakfast dishes and afternoon sweets and savories. Countless times guests have asked Sue to scribble her recipes on note cards just as the dishes are being cleared.Chapters include: Fruit Dishes; Specialties of the House; Breads, Biscuits, and Muffins; Coffee Cakes; Sandwiches, Savories, and Spreads; Drop Cookies and Bar Cookies; Squares and Cupcakes; Seasonal and Holiday Menus; Cooking and Entertaining Tips.

... (more)

Breakfast at Nine, Tea at Four: Favorite Recipes from Cape May's Mainstay Inn

Authors: Sue Carroll

Date: September 1977

ISBN: 1896511082

Publisher: Callawind Pubns Inc.

Paperback

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Yield: 14 – 16 servings

• FILLING

• 3 1/2 ounces almond paste, cut up

• 1/2 cup confectioners’ sugar

• 1/4 cup margarine or butter

• 1/2 cup sliced almonds

• CAKE

• 3/4 cup softened margarine or butter

• 1 1/2 cups sugar

• 3 eggs

• 1 1/2 teaspoons vanilla

• 3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 3/4 teaspoon salt

• 1 1/2 cups sour cream

• GLAZE

• 1/2 cup confectioners’ sugar

• 1/4 teaspoon vanilla

• 1 to 2 teaspoons milk

1. Preheat the oven to 325 degrees. Grease a 10-inch tube pan.

2. First, prepare the filling. Heat the almond paste, sugar, and margarine over medium heat, stirring constantly, until smooth. Stir in the almonds.

3. Next, make the cake. In a large bowl, with an electric mixer set on medium speed, beat the margarine, sugar, eggs, and vanilla for 2 minutes, scraping the bowl occasionally.

4. In a separate bowl, mix the flour, baking powder, baking soda, and salt. With the mixer set on low speed, beat the flour mixture alternately with the sour cream into the margarine mixture. Turn one third of the batter into the prepared pan. Sprinkle with one third of the filling. Repeat twice.




5. Bake for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes, while making the glaze.

6. To make the glaze, combine the sugar and vanilla. Stir in enough milk for desired drizzling consistency.

7. Turn the cake out on a plate and drizzle with the glaze. Cut into slices and serve warm or at room temperature.

More From This Book:

1. Muffined Eggs with Cheese Sauce

2. Almond Coffee Cake

3. Walnut-Date Cheese Ball

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