Pumpkin Pecan Cheesecake

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What you’ll need:

Combine for the crust:

* 1 ½ Cups Pecans - chopped fine in blender (do not make pecan butter!)
* 3 Tablespoons Sugar
* 1 teaspoon Cinnamon
* ½ Cup Margarine

For the Filling:

* 16 oz. Cream Cheese
* 2/3 Cup Sugar
* 1 Cup canned Pumpkin
* ½ Cup Sour Cream
* ¼ teaspoon Nutmeg
* ¼ teaspoon Ginger
* ½ teaspoon Cinnamon
* 4 Eggs - to be added one at a time

What you do:

1. Preheat oven to 350oF

2. Press crust ingredients into the bottom of a 9 inch spring form pan.

Crushed Pecans for a Gluten Free Crust

Pecan Based Crust - Nutty and Delicious

3. Bake crust at 350oF for 10 minutes.

4. Remove and set aside to cool.

5. Turn oven down to 300oF.

6. In a large bowl, mix cream cheese and sugar on High-Medium speed until well blended.

7. Add the pumpkin, sour cream, nutmeg, ginger and cinnamon. Mix well.

8. Finally, add one egg at a time. Mix well in between the addition of each new egg.

9. Pour mixture onto cooled pecan base and bake for 60 minutes.

10. Remove from oven and let cool for an hour. Then refrigerate for two hours before removing from the pan.

11. Top with Whipped Cream and Whole Pecans.

TIP: Make sugared pecans! To do this, add 2 tablespoons of brown sugar to a 1/2 cup of pecans in a sauce pan. Cook over low heat for 5 minutes or until the sugar melts and coats the pecans. Stir constantly to ensure the sugar does not burn. Remove from the pan and place on tin foil to cool before using to top the whipped cream on the cheesecake. DELICIOUS!

Just Another Day in the Life of an Innkeeper

Blueberry Breakfast Cake

Yesterday we went shopping for breakfast supplies. Blueberries were on sale! Definitely going to bake a Blueberry Breakfast Cake tomorrow - always a favorite with our guests. Serving dessert first is always a hit!

Want to make a super easy Blueberry Breakfast Cake?

To a white cake batter (make it from scratch using your favourite recipe or get some help from a cake mix) add the zest and juice of two lemons (replace some of the water in the recipe with the lemon juice). And, reduce the water called for in the mix by 1/4 cup.

Gently stir in two cups of blueberries. Bake in a 9 x 13 pan for about five minutes longer than the recipe states. Cool, then freeze the cake.

Cut into serving sizes while frozen as it makes it easier to cut, and the blueberries won’t pop and run. Put into serving dishes, add a tablespoon of lemon yogurt on one side, a drizzle of blueberry syrup, a sprinkle of granola and top with about a dozen blueberries. Add a sprig of mint and serve.

We like to give our guests an entirely different menu each day so when they are here for three days we need to have three different menus. We have to work around a few diet restrictions - no pineapple, no banana and no fish with this weekend’s guests, which means a substitution of apple sauce for Rick’s muffins, no pineapple in the fruit salad and no Salmon Scrambled Wrap. No problem!

TODAY’S BREAKFAST MENU:

• Apple Juice,
• Currant Scones,
• Apple/Walnut mini Muffins,
• Blueberry Breakfast Cake, and
• San Remo Fritatta with Italian Herb Toast.

Tomorrow something entirely different, but we haven’t decided yet.

San Remo Frittata

The night before we set up the coffee and the table and do as much prep for breakfast as we can. This helps us avoid some of the possible morning swearing when we realize we’ve forgotten something!

Even evening before preparation doesn’t help us when I trip and spill orange juice over the entire table, drenching all of the cereals, butter and sugar bowls in one swift motion! Or when I spill the entire fruit bowl down the from of my shirt just minutes before guests are coming to the table, or when Rick forgets the baking powder in the muffins so they don’t rise.

It pays to have a head start some mornings and you never know when that morning is going to be!

By the time I am dragged out of bed, Rick has been up for two hours, gone for a walk with our dog Chewy and had a shower. My feet hit the floor about 7:15 am, I hop in the shower, grab a coffee and start setting up the coffee/tea trays for the 8 o’clock delivery to our guests rooms. Oh yes I do get dressed - don’t want our guests having a shock so early in the morning!

While I make the fruit tray and the cereal dishes Rick is busy with the breads and buns and the main hot dish for the morning. Then it’s “Showtime” at 9am when our guests seat themselves around the table.

Once breakfast is over I usually run through the highlights of the day on Salt Spring and also answer any questions, give directions and hints about where to go and what to do based on their interests. Some are off quickly while others lounge around to visit and have another cup of coffee before heading out.

By this time it’s only 10am and there is a lot more to do in the day, but I’m exhausted just thinking about it and I have to get ready for tomorrow’s breakfast!

I know it sounds a bit repetitive, but:

• Every personality coming through our door is different, so it’s never the same morning with different people to share it with,
• There is always a surprise in store thanks to my clumsiness and the occasional “old age” moment,
• We get to stay home - no commute,
• We are our own boss, and we meet interesting people from every walk of life, doing a variety of different jobs, coming from all over the world.
• We are open year round but many days in the winter we have time to read and catch up on the many things we let slide during the busy months.

It may not be a life for everyone but we enjoy doing what we do, so the rewards are many. Come on over and see for yourself! You never know who will stop by!

Recipe of the Week: Grandma Broad’s Bran Muffins

Each week, in Anne’s newsletter, a new recipe is featured. If you are missing out on the weekly newsletters you can sign up here: www.breakfastwiththebroads.com

This week, I really can’t believe what my Mom shared with our readers! When she sent me the email with the recipe, I asked her if she was sure! We didn’t even include this family favourite in the cookbook! But, she said she was happy to share it, and if it’s popular we might put it in a future book. So, this week, I’m pleased to present my Grandma Broad’s Bran Muffin Recipe.

What you’ll need:

• 4 Tablespoons Margarine
• 2 Tablespoons Molasses
• 1 ½ Cups Apple Juice
• 1 ½ Cups Bran
• ½ Cup Wheat Germ
• ½ Cup Raisins
• 1 Grated Apple
• 1 ¼ Cups Flour
• ¼ teaspoon Salt
• 5 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg

What you do:

1. Heat oven to 400 degrees F.
2. In a large glass mixing bowl, melt the margarine.
3. Add to the bowl, the molasses, juice, bran, wheat germ, raisins, and grated apple. With a wooden spoon stir until well mixed.
4. Next, add the flour, salt, baking powder, cinnamon, and nutmeg. Stir until all ingredients are moistened.
5. Lightly grease muffin tin (makes 24 mini muffins or 12 medium sized muffins).
6. Fill each muffin cup 3/4 full with batter.
7. Bake in oven for 12 - 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Take out of the oven and cool for a few minutes before removing from pan and serving.

Annes Oceanfront receives new star!!

In September of 2003 Rick and I ventured to Europe with Trafalgar Tours. It was one of those “if it is Tuesday this must be Belgium, or is it Switzerland? or Italy?” - a 21 day ten country tour on a coach complete with our excellent Latvian driver Ivar and our experienced and very knowledgeable guide Jeff. Ivar spoke very little English and Jeff spoke very little, if any Latvian, although he was fluent in English, German, French, Italian, Spanish, Austrian, Dutch and was learning a couple of others.

I think when we go on guided trips or cruises where we are with people you don’t know, you wonder what the dynamics of the group will be like. Will there be those that are chronically late and holding up the rest of the group while others have been waiting anxiously twenty minutes ahead of time? Will personalities clash or will it be enjoyable for everyone? This trip was our first experience on a guided tour and it was absolutely the best group we could have ever imagined.

We were very fortunate to have a small group of only fifteen on a fifty passenger bus. Other than two teachers from Texas who were taking the trip to celebrate their retirement, our other eleven travelers were from down under and mostly much younger (yes Maria I put you in with the younger crowd!). We were an interesting group ranging from 20 to 60, quiet, reserved and from different walks of life, but we seemed to immediately start looking out for each other and building a bond that remains today.

This past weekend two of those friends came to visit us from the Lone Star state of Texas. Salt Spring was their appetizer before their cruise on the Sapphire Princess to Alaska! I didn’t remember the Texas Twang from our trip, maybe it was lost with the Australian lingo, which I think we all unintentionally mimicked after twent-one days. We managed to converse without difficulty, and we did have fun with the pronunciation of several words between the four of us. We toured the island, visited a few galleries and shops in Ganges, lunched by the water at Auntie Pesto’s and had dinner at the Seaside Restaurant in Vesuvius, then headed back to watch the sunset. A great day catching up with friends.

They wanted to know why we were a four and a half star Canada Select property so we explained the standards and told them we why were happy with our rating. Before they left we were presented with another star. They said in their minds we are a five and a half star. Great fun!

We wish they could have stayed longer but we were so happy they could come by for a short visit.

Amazing Apple Muesli

This week’s e-mail recipe is a great addition to an everyday breakfast menu, or a lovely way to start off a Sunday Brunch. Just be sure to get things ready in advance - this one needs at least an hour of refrigeration before you serve it.

(If you aren’t on Anne’s weekly email recipe list you can sign up at her cookbook website: www.breakfastwiththebroads.com)

What you’ll need (makes about 4 servings):

* 1 cup apple juice
* 2 cups rolled oats
* 1 apple, grated
* 1/2 cup french vanilla yogurt
* 1 tablespoon fresh squeezed lemon juice
* 1 banana sliced
* 8 strawberries sliced
* 1/4 cup dried cranberries
* 1/4 cup slivered almonds
* 2 Tablespoons honey

What you do:

1. In a bowl, pour apple juice over the rolled oats. Cover and refrigerate overnight (or at least 1 hour).
2. Stir in grated apple, french vanilla yogurt and lemon juice and spoon into individual bowls.
3. Top with banana, strawberries, cranberries, almonds and drizzle with honey.

Sometimes You Just Shouldn’t Own A Canoe

When we first started dating, Rick and I shared a lottery ticket on an aluminum canoe and surprisingly we won. What do you do with a canoe in the city, on the prairies? Was it his or mine? We couldn’t decide if we should cut it in half and if we did should it be a width cut, or a lenghtwise cut? We could sell it, give it away, keep it or share it. It just caused one question after another so to solve the problem we got married.

The canoe didn’t get much use on the prairies but it came in handy when we moved to the oceanside on Salt Spring.

The canoe had a pretty rough life though - and we think the canoe gods were telling us it should have stayed in the prairies to be paddled in some calm lake.

The first hint came in the form of guests taking the canoe to Idol Island for a picnic…. They pulled the canoe onto the sandy shore and went exploring the little island. They found a nice shade tree where they sat to read , have their picnic and watch the eagles fishing. A wonderful place to enjoy the day. A few hours later they wandered back to the shore for find the sand covered in water and the canoe being towed behind a kayak. They had never been on an island in the ocean and hadn’t realized there were tides. I had the binoculars out and noticed the canoe was floating without any occupants and our neighbour, who was out kayaking, retrieved it and was bringing it back. They thought he was stealing their transportation so they started yelling to get his attention. He realized what had happened and returned it to them.

Hint number two came in the form of a big wind and rain storm that picked the canoe off the land into the water and down to our neighbours where it was smashed by several logs. It was full of holes, bent and twisted so we retrieved it and tried to have it fixed. Even the man who makes aluminum boats shook his head, smiled and kindly said we had to let it go. We did.

With that canoe gone, we had to buy a new one for our guests to enjoy. Rick built a bit of a log ramp and a crank system so this new canoe could be pulled up from the water and also be tied down with bungee cords. It worked well and made it easier for our guests to use. Much to the delight of the newlyweds that decided to go for a paddle to watch the sunset on the water. He assured us that he was an experienced canoeist. In fact he was a Boy Scout Leader and taught the Scouts to canoe both on the river and on the lake. His new bride was a bit skeptical but willing to view the romantic sunset on the water with her new husband of two days.

Off they went with life jackets, paddles, bailer, and whistle. About half an hour later the doorbell rang. At the door we were greeted by a very sheepish husband asking for towels and a very wet new bride. He had gallantly held the canoe while she got in and settled, then as he got in he lost his balance and tipped her out head first into the water. So ended the romantic sunset cruise. Last I heard they were still married. Hint number three - maybe the canoe gods just think we shouldn’t have a canoe at all!

We still hadn’t figured things out. Another couple decided to go for a paddle in the bay. He did a lot of kayaking and had done some canoing so he was confident all would go well. Down to the canoe they went with all the appropriate equipment. He got in and steadied the canoe for her. She put her shoes in the canoe and took one step in, teetered a bit, then backed out. She said “No way it is too tippy. You go I will wait here and watch you.” So off he went with the front of the canoe up in the air while he sat at the back and paddled. Within twenty five feet of shore the water came over the back and swamped the canoe. He had his life jacket on and was a strong swimmer so he came in to shore quickly. All the while his wife was on shore calling “Save my shoes, save my shoes!” Fortunately there were two kayakers going by at the time. They were able to pull the canoe into shore and save the floating shoes. Another wet canoeist, a pair of saved shoes, and hint number four.

It was about time for the lights to turn on wouldn’t you say? Four hints and another storm did it! The second storm ripped off the hook so it couldn’t be pulled up with the crank plus it was banged and beaten. Finally we decided we were paddling against the current. Last year we gave it to a fisherman at the lake. I sure hope he doesn’t try to stand up to fish!

The Centre of Attention: Your Table Centrepiece

As much as Rick tries to be the centre of attention, he just can’t compete with the table centrepiece. For me, I enjoy putting the centrepiece together and usually do something different each time. Sometimes I use a theme and other times just whimsy changing the colours, textures, sizes, and quantity of pieces to make the centre interesting. Flowers are always a nice center especially if you are doing a more formal theme. I just try to remember to keep them low so I can see the other people across the table.

I grabbed a few things from around the house this morning that I use in centrepieces to show you.

There are endless possibilities in this eclectic group. Let your imagination fuel those creative juices!!

Today I am using rocks I have collected from around Salt Spring. When Rick came to Salt Spring for the blasting of our basement he brought home two rocks, handed them to me and said “Here is your piece of the rock”. I still have them. Friends owned an acreage with an old Rhodonite mine so they had Rhodonite rocks. With permission I brought home a couple and on it goes. Here they are:

Today it is raining cats and dogs so I think I will catch a few for the table.

 

 

I like candles and use them in many of my centrerpieces, some big some small but always lit during meals when I use them on the table.

Whether whimsical or themed the choices are endless. Themes are many: Christmas, New Years Valentines, Easter, Spring, Birthday, new baby, wedding, anniversary,etc. and usually carry through the rest of the table decor. Whimsy is, well anything you want it to be, or anything you have around the house. How about using your children’s toys, books, tea cups, cards and poker chips, Monopoly Game money and peices. What about a Scrabble board with peices spelling each guests name?

What is in your house?? What is the centre of your table attention?

Mother and Teacher

My Mom was a Home Economics teacher at my school. As luck would have it, one year she was my teacher. I’m pretty sure it was uncomfortable for both of us. I know it was uncomfortable for me. I never called her Mom or Mrs. Avery, I just put up my hand and asked or answered. One day Mom left the Home Ec Room with instructions to “finish cleaning up our stations and wash the dishes”. We were working on the dishes when we started fooling around. We filled the pastry brushes with liquid dish soap and brushed them to make bubbles. I had just put the bubbles on my station partner’s face as if to shave, when mom walked back in.

She sent me off to the cloakroom to think about my transgressions. At least I didn’t have to go home and explain to her why I had detention that day! I have always enjoyed the odd prank so it is a good thing mom didn’t have me for more than the one year as I might have had to call her by name or Mom.

But having a Home Ec teacher for a parent did help me to become a successful B&B operator. I learned a lot from her. Mom taught me to read the recipe first, clean my work space, gather the ingredients, the bowls and tools, turn on the oven, prepare the pans, measure carefully. and clean up as you go. I also remember the large sign on the bulletin board in her classroom “if all else fails follow directions”. Usually it comes to mind after disaster has struck though!

That is another story, or many, for another day!

Bulk Buckwheat Pancakes

This week’s e-mail recipe will make a great gift for any health conscious cook you know. Get a nice jar and a giant blank label to write instructions on and make this recipe! The best part is you will surely have left overs to use for yourself.

(If you aren’t on Anne’s weekly email recipe list you can sign up at her cookbook website: www.breakfastwiththebroads.com)

Buckwheat Pancakes in Bulk

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What you’ll need:

• 1 Cup buckwheat flour
• 4 Cups unbleached flour
• 1 Cup whole wheat flour
• 1/2 Cup ground flaxseeds
• 1 Cup cornmeal
• 1/3 Cup sugar
• 2 1/2 tablespoons baking powder
• 2 teaspoons salt

What you do:

1. Add the flours, flaxseeds, cornmeal, baking powder and salt into a very large bowl.
2. Using a large spoon, stir the ingredients together thoroughly.
3. Spoon the mix into a large jar.
4. Add a label on the front of the jar that says:

Stir 1 1/2 cups of pancake mix, 2 eggs and 1 1/4 cup of milk in a bowl until smooth.

Add 1 cup of blueberries, bananas or chocolate chips if desired.

Melt 1 tablespoon of butter in a large frying pan over medium heat.

Pour 1/2 cup of mixture in a pan in small circles.

Cook the pancakes for 2 or 3 minutes on each side (Watch for the bubbles, then flip).

Enjoy with warmed maple syrup.

Man on His Knees

When man is born he learns fairly quickly to roll from his back to his front then onto his knees. This begins a whole new process of movement called crawling. Once he masters the crawl he moves on to speed. He then moves to walking and more speed - running. Then comes the tricycle, the bicycle, the scooter, etcetera until it is time to learn to drive, many times speed comes before mastery.

I have been told that many a good man falls to his knees for a good woman and learns to crawl all over again. Such has not been my experience. When Rick proposed to me he was standing in the kitchen holding a small wooden box. I was wearing an oven mitt, holding a fry pan and a spatula. Oh yes and clothes of course! To this day he says he never asked me to marry but to get engaged. I guess I made an assumption even though he wasn’t on his knees, but he didn’t start running when we started the wedding plans either.

To hear his sisters talk he hit the ground running and was always into mischief. We have been married for thirty-five years in November and I must say I have not brought this man to his knees for any reason other than to fix a tire or mend a broken pipe.

Not until recently that is……. one evening when I was busy preparing for next mornings breakfast. I had made a ‘Morning Magic Muesli’ and I needed a bit of whipped cream for the top so I used a small electric Braun handmixer for the job. It was whipping nicely I just needed to get a bit of Vanilla and Sugar to finish it.

While continuing to whip I reached across the counter. The cup tipped a bit but I didn’t let go of the mixer so it kept right on whirring and whipping and spraying.

At that precise moment Rick walked in to the kitchen to Whipped Cream flying in every direction. I stood there with my finger glued to the on button watching it spray in disbelief. I didn’t think I had made that much Whipped Cream! Needless to say Rick started to laugh and laugh and laugh which was his mistake of the thrity five years of being my husband. I used some ill chosen expletives to which I immediately repented and together we got down on our knees to clean. Took thirty five years and Whipped Cream but finally he is on his knees!!!

Likely the next time (and I am known for my kitchen antics!) I will be doing the clean up myself!