Posts Tagged ‘Desserts’
November 27th, 2010 by Pamela Murski
Apple Pie
Nothing tastes better than a slice of homemade apple pie hot from the ovens at Murski Homestead B&B! Add a little Blue Bell Homemade Vanilla Ice Cream and you are really set…..this is one of the easiest recipes, so give it a try.
Super Easy Apple Pie
3/4 cup sugar
2 tbsp. lemon juice
zest of
1 lemon
1/2 tsp. cinnamon
2 tbsp. apricot brandy
pinch of salt
Apple Pie
5 baking apples, pared, cored, thinly sliced
2 oz. butter, melted
1 unbaked pie shell, 9-in. diameter
1/2 lb. apricot jam
1 oz. sugar
Combine sugar, lemon juice, lemon zest, cinnamon, brandy and salt. Neatly arrange apples in pie shell; pour sugar mixture over. Brush with melted butter. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake for 30 to 40 minutes or until golden. Combine jam and sugar in sauce pan; heat to boiling. Push through fine strainer; heat to boiling. Brush over baked pie. (I used twists of pie crust on the top of this pie for additional visual appeal and texture.)
Tags: apples, Blue Bell, Cooking, culinary, Desserts, Murski Homestead B&B, pie, ranch, Recipes
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September 28th, 2010 by Pamela Murski
Sisterbelles Cupcakes
By the time I located their vintage turquoise colored pull trailer, they were already sold out of 2 of the varieties they made and during my delicious repast under their adjoining tent, I soon discovered why they had a steady stream of customers…..it wasn’t just the cute setup or good looking gals inside but the sweet treat that was hidden inside and could be had for only a mere $3! Though they make and sell 12 different cupcakes, the cupcake of the day
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Tags: antique fairs, antiques, cake, cupcakes, Desserts, Food, Round Top, sisterbelles cupcakes, Warrenton
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August 18th, 2010 by Pamela Murski
Peach, Plum & Berry Tart
This buttery delicious fruit tart was made during one of our recent cooking class weekends at the ranch. It harnesses all the delicious goodness of fresh fruit of the season and only needs the addition of a little sugar and spices to really complement the fresh sweet-tart taste of the peaches, plums and berries creating a burst of flavor with every bite! This tart is best eaten the day of cooking but will still be good the next day even though the crust will have lost its’ flaky crunch. Most people want to top fruit tarts with whipped cream or ice cream but the deliciousness of the fresh fruit and buttery flavor of the puff pastry don’t require any addition!
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Tags: berries, Cooking, Desserts, Food, Murski Homestead B&B, peaches, plums, puff pastry, Recipes
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June 10th, 2010 by Pamela Murski
Dream of coffee, clouds of whipped cream and mascarpone cheese, sandwiched in between soft pillows of lady fingers and coffee liqueur? We love Tiramisu but wanted a version we could make and eat in the same evening and one that didn’t depend on Lady Fingers, given that we live in a small, country town. This recipe
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Tags: classes, Cooking, culinary, culinary travel, Desserts, Food, Murski Homestead B&B, ranch, Recipes
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April 6th, 2010 by Pamela Murski
Delicious Crunch Lemon Ginger Cookies
Yum! Yum! Yum!!!! Incredible crunch, incredible taste keeps you coming back for more! Great with coffee, ice cold milk, or your favorite sweet dessert wine…..served anytime!
Delicious crunchy cookies can’t be beat! A special treat and something to look forward to when served in the afternoon with an iced beverage of choice on the century old front porch at the ranch! The fresh taste of lemon, coupled with toasted almonds and candied ginger, give this cookie a flavor and crunch that brings your hand to the cookie jar every time you pass through the kitchen… Be sure to slice them very thin to get that wonderful crunchy texture. The recipe
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Tags: cookies, Cooking, culinary travel, Desserts, ginger, lemons, Murski Homestead B&B, nuts, Recipes, wine
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March 27th, 2010 by Pamela Murski
Pecan Pie is one of the pleasures our guests enjoy at the B&B! This is my mothers recipe, handed down for generations….very easy but delicious, especially when using the pecans from our 100 year old pecan orchard here on the ranch!
MOMS PECAN PIE
2 eggs, beaten
1/4 cup water
1 Tb. flour
1/2 cup karo syrup
1 Tb. butter, melted
1 tsp. vanilla
pinch salt
1 cup chopped pecans
1 unbaked pie shell/crust
Preheat oven to 350 degree F. Form crust in pie pan and set aside to fill. In medium metal bowl, beat eggs with water until frothy. Add sugar and flour (mixed) to eggs and blend. Sitr in karo butter, vanilla and salt till fully mixed. Spread chopped nuts over bottom of crust and pour egg mixture over nuts. Bake for approximately 30-40 minutes depending on oven. Inserted knife tip should come out clean when pie is done. Do not over bake.
Tags: Cooking, Desserts, Food, Murski Homestead B&B, nuts, pie, Recipes
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March 16th, 2010 by Pamela Murski
OLD GARDEN ROSES: Mike Shoup, owner of the Antique Rose Emporiumin Brenham is one of the original “rose rustlers” who brought heirloom roses back into trade. Most of the roses here at the B&B on the ranch are of the antique variety and can be found at Antique Rose Emporium which is only a few miles north of the B&B. It is one of those day trips
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Tags: activities, antique rose emporium, Cooking, culinary travel, Desserts, Food, gardens, Murski Homestead B&B, ranch, Recipes, Washington County
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January 5th, 2010 by Pamela Murski
One of our most favorite desserts from the kitchen is German Chocolate Cake, a specialty of my Mom’s! It was a dessert we always had during the holidays and is a tradition we pass on….. if you’d like the recipe, let me know.
German Chocolate Cake at Murski Homestead B&B
Tags: cake, chocolate, Cooking, culinary, culinary travel, Desserts, Food, Murski Homestead B&B, Recipes
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October 22nd, 2009 by Pamela Murski
Like the first taste of delicious nectar, a sun-kissed ripe persimmon can not be compared to a store bought one! I have harvested and enjoyed 4 in the last week and there are more to come….. Persimmon Cream Custard may be in the offering if I can resist the temptation to eat it straight off the tree (as I am want to do) before getting them into my kitchen! If you can find these are your local farmers market, snap them up! To pick them, make sure they are deep apricot orange in color and give slightly when pressure is applied. The Hispanic culture uses them green and eats them as you would an apple. I prefer them very ripe when they are at their peak in sugar content and melt in your mouth. Eat skin and all!
Lemon-Simmon Custard
- 1/2 c. of thin-skinned lemons, sliced paper thin and cut into quarters
- 1/2 c. of orange juice
- 2 c. sugar
- 4 eggs, well beaten
- 1/2 c. heavy cream
- 1/2 c. persimmon puree (fresh ripe persimmons, skinned and pulp pureed)
Combine lemon, orange juice and sugar. Allow to stand at room temperature for at least 2 hours or overnight, stirring occasionally. Stir beaten eggs into lemon-orange mixture. Pour into ramekins to within one inch of the top. Put 1/2 inch of persimmon puree on top. Bake for 35-40 minutes at 375 degrees until knife inserted near center comes out clean. Remove from oven and allow to cool. Meanwhile whip heavy cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla. Top custard with whipped cream just prior to serving.
Tags: custard, Desserts, farmers market, fruit, gardens, persimmons, recipe, shopping
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