112 Olde King's Highway (RT 6A), Yarmouthport, MA 02675

p +1 508 _ 375 9109

e stay@kingsinne.com

Recipes from The Kings Inne Kitchen

The King's Inne Homemade Granola

Ingredients

3 Cups of rolled oats
¼ Cup each of walnuts, cashews and almonds coarsly chopped
¼ Cup Maple Syrup
1 Tsp pure vanilla extract
¼ Cup Sesame Oil

Optional additions:
2 Tablespoons shredded coconut (organic unsweetended)
½ Cup dried apricots cut into small pieces
½ Cup dried cranberries

Directions

Preheat the oven to 325 degrees

Position the rack in the center of the oven

In a large bowl using a large spoon, mix all the ingredients together except the Maple Syrup. Once combined drizzle the maple syrup over the mixture and stir to coat evenly.

Transfer the oat mixture to a rimmed baking sheet and spread in an even layer.

Bake, stirring approximately every 7 minutes until the oats are just turning golden brown- total cooking time approximately 30 minutes.

The granola should feel dry rather than moist- as it drys it will crisp.

If desired stir in coconut, apricots and cranberries after cooking.

Let cool on the baking sheet.

Store in an airtight container for up to 1 week.

The King's Inne Blueberry Muffins

Ingredients

1 stick unsalted butter (room temperature)
2 Cups of all-purpose flour
1 Cup sugar
1/2 Cup milk
1 Tsp pure vanilla extract
2 Tsp baking powder
1/2 Tsp salt
2 large eggs
2 Cups blueberries

Makes a dozen muffins

Directions

Preheat the oven to 375 degrees

Place 12 paper muffin baking cups in 12 cup muffin pan

Cream butter and sugar in a bowl, add eggs and whisk, then add half the milk and combine, adding rest of milk ensuring a lump free consistency.

Add vanilla

In a separate bowl sift dry ingredients

Add dry ingredients to wet ingredients and combine thoroughly

Gently fold in blueberries

Divide mixture into the 12 muffin cups and bake for 25 mins, check if fully cooked with a toothpick and add additional minutes accordingly until cooked- light brown in color.

(You can sprinkle with sugar before baking if desired)

Lemon Blueberry Loaf

Ingredients

I stick unsalted butter (room temperature) plus a little more for the pan
2 Cups of all-purpose flour plus a little more for the pan
1 ½ Cups sugar
I Tablespoon finely grated lemon zest, plus ½ cup plus 2 tablespoons fresh lemon juice (from about 4 lemons)
¼ Cup heavy cream
1 Tsp pure vanilla extract
¼ Tsp baking powder
¼ Tsp baking soda
¼ Tsp salt
2 large eggs
1 ¼ Cups blueberries
 

Directions

Preheat the oven to 350 degrees.

Butter a 5 by 9 inch loaf pan and dust with flour, tapping out excess.

Combine ½ cup sugar and ½ cup lemon juice in a small saucepan over a medium heat, simmer, stirring occasionaly until the sugar disolves and the syrup thickens (about 4 minutes). Let stand.

Combine heavy cream, remaining 2 tablespoons of lemon juice and vanilla in a bowl.

In a separate bowl whisk flour, baking soda and ¼ teaspoon salt.

Beat butter, lemon zest and remaining cup of sugar until pale and fluffy (medium speed), lower speed and add eggs, 1 at a time, beating well. Beat in 1/3 of flour mixture then 1/3 cream mixture until complete (make sure you end and begin with the flour mixture).

Gently fold in blueberries.

Pour into pan placed onto a rimmed baking sheet and bake for approximately 1 hour, making sure a toothpick when inserted comes out clean.

Transfer to a wire rack – poke a dozen small holes with a thin implement such as a skewer into the loaf and drizzle the lemon syrup over the loaf. Turn out when cool.

Cool before serving.
 

Sausage Strata

Ingredients

1 pound of sausage
6 Slices of Bread- cubed
2 Cups of grated Cheddar Cheese
6 Eggs
2 Cups of Milk
1 tsp of Salt
2 Tsp of Dijon Mustard (or 1 Tsp of Dry Mustard)

Serves 8

Directions

Cook sausage in a skillet over medium heat till brown, drain off fat. Layer bread cubes/sausage/cheese in a lightly grease a 7 x 11 inch baking dish. In a bowl, beat eggs, milk, salt, mustard and pour over the bread. Cover and refrigerate overnight. Remove from fridge 30 minutes before cooking/pre heat oven to 350 degrees. Bake for 50-60 minutes, remove and let stand for 10 minutes before serving.
 

Cranberry Walnut Loaf

Ingredients

3 Cups of All-Purpose Flour
4 Tsp Baking Powder
½ Tsp Salt
1 Cup Sugar
1 ½ Tbsp grated Orange Rind
1 Egg – beaten
¾ Cup of Milk
¼ Cup Orange juice
1 Tbsp melted Butter
1 ½ Cups Cranberries or 1 Cup Craisins
1 Cup chopped Walnuts (or another type of nuts that you prefer)
 

Makes 1 large loaf or 4 small

Directions

Preheat the oven to 350 degrees. In a bowl, sift flour/baking powder/salt and sugar. In a separate bowl combine rind, egg, milk, OJ and butter. Gradually add dry ingredients to wet, add cranberries and nuts by hand. Pour into greased and floured loaf pan- bake for 1 hour, making sure a toothpick when inserted comes out clean. Cool before serving.
 

Banana Nut Bread

Ingredients

1 stick of Butter- softened
1 Cup of Sugar
2 Eggs- beaten
1 ½ Cups of Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Cup of Ripe Bananas- mashed
½ Cup of Sour Cream
1 Tsp Vanilla
½ Cup Nuts- chopped

Makes 1 large loaf or 4 small

Directions

Preheat oven to 350 degrees. Cream butter and sugar and add eggs. Combine dry ingredients with butter mixture, blend well. Add bananas, sour cream and vanilla, stir well. Add nuts, keeping a small amount back. Pour into greased loaf pan, sprinkle remaining nuts on top. Bake 1 hour until toothpick comes out clean when inserted.
 

The King's Inne - Where New England history meets Old English hospitality

Cape Cod Chamber, BedAndBreakfast.com
powered by TripAdvisor
Reserve your vacation
Follow us on Facebook
View our mobile site