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

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Recipes from The Kings Inne Kitchen

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 30 minutes, 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.
 

Shortbread

Ingredients

2 sticks of unsalted butter
2 sticks of margarine
1 cup of superfine sugar
4 cups of sifted all-purpose flour
 

Makes approximately 40 squares

Directions

Preheat the oven to 300 degrees. Cream butter and margarine with an electric mixer until fluffy. Gradually add the sugar and beat till very light and foamy.

Add flour* and mix until all ingredients are incorporated. Press dough into a non-greased 9 x13 inch glass baking dish making sure the dough is even. Using a fork to prick surface all over, spacing marks about ½ inch apart.

Bake for about 40 minutes or until light brown. Remove from the oven and switch oven off. Cut shortbread into 1-2 inch squares (depends how small you want to make the cookies) while warm and return to the oven to crisp. Remove when oven is cool, transfer squares to a wire rack to completely cool and store in an airtight container for up to 2 weeks. Can be frozen.

Note: for chocolate chip shortbread, reduce quantity of margarine by ¼ of a stick of fat and fold in 1 ½ cups of your favorite chocolate chips when mixture is incorporated

*do this gradually or else your kitchen will be covered in flour, use a slightly damp tea towel to cover the bowl as you mix
 

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.
 

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