Posts Tagged ‘Recipes’

Best of Summer Salads at Texas Bed and Breakfast

Tuesday, July 27th, 2010

Greek Salad

Summer time screams tomatoes, cucumbers, peppers and basil….all fresh from the gardens at the B&B.  This Greek Salad is a favorite and equally delicious as a side or the main course.   Paired with  crusty bread, herb butter, glass of vino and you have a feast!

Put together equal parts of chunked tomatoes, cucumber, bell pepper, whole black olives, fresh mozzarella balls or cubes, bite sized strips of fresh basil.  Mix 1/3 balsamic vinegar with 2/3 good quality olive oil, salt and pepper to taste and drizzle over vegies.  Toss to mix.  Garnish with basil flowers and serve.  Be sure not to overdress the salad….you can always serve extra dressing on the side.  This salad is great to adjust to your own taste buds by adding whatever you have on hand that is fresh and creating your own version of summer salad.  Fresh edible flower buds are a great addition as well as herb fronds such as fennel, thyme flowers, and Fiddle Head buds.

Tiramisu Recipe Brenham TX Ranch Class

Thursday, June 10th, 2010

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 (more…)

TX B&B White Chocolate-Raisin-Walnut Custard French Toast

Saturday, May 29th, 2010

White Chocolate-Walnut-Raisin Custard French Toast

For your French Toast afficionados, this breakfast treat served at the B&B for breakfast, brunch or dinner is a dish to look forward to with anticipation.  It is hearty enough to suffice for any meal and will keep you full til the next meal.  So many recipes for french toast are just fluff with no substance.  The heartiness of the homemade bread is the key to the deep flavor and texture of this french toast.  This french toast will get you going for the day……carbs and protein in  every bite!  (Be sure to use our recipe for the homemade bread found  under our recipes….it is the key ingredient in  this  recipe!)  We serve this french toast with our housemade venison ranch sausage at the B&B but your favorite sausage or peppered bacon will be equally good paired up. (more…)

TX B&B White Chocolate-Walnut-Cranberry Beer Bread

Tuesday, May 25th, 2010

White Chocolate-Walnut-Cranberry Bread

Basic bread is a mixture of flour, liquid and a leavening  agent that transforms into crusty, earthy goodness when  baked.  With the addition of beer, this hearty  quick bread develops a yeasty flavor typically found  in  yeast breads and its’ substance from the addition of white chocolate chips, toasted walnuts and chewy cranberries.  We serve it at the B&B toasted plain for breakfast, soaked in a custard and  baked for french toast, and toasted and topped with  natural peanut butter and bananas for a great sandwich.  Any way you choose to eat it, it is darn good!  Easy to prepare as well, so give it a go.  The walnuts give an additional boost of protein.  You can omit the nuts, cranberries and chocolate and substitute cheese and herbs for a savory dinner bread……. (more…)

Salt Cod-Potato Fritter Recipe Brenham TX B&B

Thursday, May 20th, 2010

 This incredible appetizer from Spain is called Bunuelos De Bacalao (Salt Cod-Potato Fritters with Garlic Aoli).  They are an exceptional appetizer eaten out  of hand while enjoying a glass of delicious Sangria!  The dish will be added to one of our Foodie Weekends just in case you don’t try them at home….

Scrumptious Fritters and Garlic Aoli

Bunuelos De Bacalao (Salt Cod Fritters) 

1/2 pound skinned and boned dried salt cod
1 pound medium potatoes, scrubbed and quartered
2 cloves garlic, crushed
1 tablespoon chopped parsley
Salt
Pepper
2 egg yolks
Solid vegetable oil, for frying
(more…)

French Bread BB Class Recipe

Saturday, April 24th, 2010

You love that incredible chewy dense delicious texture of French bread but don’t have the time or patience for all the kneading, then this no knead recipe is for you! It delivers all that same great taste experience you know and love. We recently featured this bread in one of our cooking classes at the ranch. We made an extra loaf just in case….. It was a good thing we did because there were only a few crumbs left! 

No Knead French Bread

Crusty No-Knead French Bread (more…)

Lemon Ginger Almond Cookie Recipe Texas Bed and Breakfast Ranch

Tuesday, April 6th, 2010

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 (more…)

Moms Pecan Pie at Murski Homestead B&B

Saturday, March 27th, 2010

 

Pecan Pie 

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.

Cooking with Dill….Texas B&B Cooking Instructor

Wednesday, March 24th, 2010

Dill is a herb that reseeds in our gardens in  southern  regions of Texas and comes up in  early Spring,  bolting by early to mid summer depending on the weather.  In some locals it can be overwintered if no serious freeze occur.  It is  one of the herbs we love using in spring and summer classes at the B&B during our classes and for our on cooking pleasure.

Cooking Instructor, Pamela Murski

Recently, Pamela Murski, cooking instructor and innkeeper at Murski Homestead, gave a Dill cooking demonstration during a program for the Herb Society of America, Pioneer Unit hosted by  her culinary group.  Use my recipe  below as a dip  for crudites, as  a sauce on poached/pan fried fish or thinned with a little whole milk  for a delectable dressing for  fresh  spring greens…..

Creamy Dill Dressing
1 cup mayo
1 cup sour cream
3/4 Tbs. balsamic vinegar
1 Tbs. lemon olive oil
2 tsp. sriracha chili sauce (Thai hot sauce)
1 Tbs. minced shallots
1 tsp. minced garlic
1/2 cup fresh snipped fresh dill
1 tsp. salt or to taste
Fine grind black pepper to taste
Combine ingredients (except salt & pepper) in a small bowl and whisk to blend.  Season with salt and pepper.
Store in covered container in refrigerator up to 5 days.

Roses at the Ranch

Tuesday, March 16th, 2010

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 (more…)

1662 Old Independence Road • Brenham, TX 77833
Toll Free: 877-690-0676 • Phone: 979-830-1021
Email: pmurski@sbcglobal.net