, CO
 

Our "Inn the Kitchen Three" cookbook is the third collection of recipes released by the Bed and Breakfasts of the Pikes Peak Area association. The first and second cookbooks sold out in a matter of months, and now the long-awaited third cookbook has arrived and is available for purchase. This cookbook features unique bed and breakfast recipes created by many distinguished innkeepers, whose B&Bs provide travel accommodations throughout the beautiful Pikes Peak region of Colorado. Enjoy tried and true kitchen tested recipes in the following categories:

* Appetizers & Beverages
* Fruit Specialties
* Breakfast Entrees
* Breads, Muffins & Coffee Cakes
* Soups, Salads & Vegetables
* Lunch & Dinner Entrees
* Pies, Cookies & Dessert
* "This & That" Miscellaneous

Sample Recipes Below...

Prosciutto and Goat Cheese Strata
as featured in the Breakfast Entrée section:

18 slices bread
5 lg. eggs
6 oz. prosciutto, thinly sliced
2 c. whole milk
8 oz. milk goat cheese, crumbled
1 T.dijon mustard
4 oz. provolone, sliced thin
1/2 tsp. salt
1/4 c. chopped green onions
3 T. butter, melted
6 T. thinly sliced fresh basil

Spray cooking spray on a 13x 9 x 2-inch glass baking dish. Line dish completely with 1 layer of bread, cutting slices to fit. Arrange half prosciutto evenly over bread. Sprinkle half goat cheese and place half provolone over this. Sprinkle with half of green onions and half of basil. Repeat layers. Cut remaining breads (crusts or other) into 1/4-inch cubes and sprinkle over top. Whisk eggs, milk, mustard and salt in bowl. Season with pepper. Pour egg mixture over strata and press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight. Preheat oven to 350 degrees. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set about 1 hour. Remove from oven and if needed brown 30 seconds under broiler until golden.

Yields 6 servings.

Maple Pumpkin Muffins
As featured in the Breads, Muffins and Coffee Cakes Section:

1 3/4 c. white flour
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. pecans, finely chopped
1 tsp. baking soda
2 eggs
1 c. sugar
1/2 c. oil
1/2 tsp. salt
1 c. canned pumpkin
1/2 tsp. nutmeg
1/3 c. water
1/4 tsp. ginger
2. T. maple syrup

Preheat oven to 375 degrees. In medium bowl, combine flour, baking powder, baking soda, sugar, salt, spices and nuts. In large bowl, beat together the eggs, oil, pumpkin, water and maple syrup. Add dry ingredients to wet ingredients and mix until just combined. Spoon into greased muffin tins, 3/4 full and top with chopped pecans, Bake 25 minutes.

Yields 12 muffins.


"Inn the Kitchen Three" is $14.95 + shipping and handling, quantities are limited.
To order call the Bed and Breakfasts of the Pikes Peak Area
  (719) 685-1120.