Recipe Corrections
Here are a few corrections, editing errors or adjustments over the years that I have found enhance the printed recipe. You may have a newer version that corrected a couple of them:
Granola
Add 1/4 cup light brown sugar to the dry ingredients
Sour Cream Coffee Cake (pictured here)
The filling should be:
3 tablespoons melted butter
6 tablespoons dark brown sugar
6 tablespoons chopped pecans
1 teaspoon of cinnamon (or more to taste!)
And be sure to cream the wet ingredients until smooth. Once you add the flour, do not over mix or you'll begin to develop the gluten in the flour which will toughen the cake.
Streusel topped Blueberry Baked French Toast
skip the toasting the pecans step, they'll toast while baking!
Poached Eggs over Sweet Potato Pancakes with Poblano Cream
I love the flavors so much that I had to have a more velvety sauce. This meant adding cream, reducing the sauce and then adding the sour cream. So sauté your onions and poblanos until you get a nice caramelization, add heavy cream (maybe about a cup), reduce and then add the sour cream. See the video for the desired consistency!
Cinnamon Baked Oatmeal Cake
This is served not with the vanilla bean creme sauce but rather a warm Vanilla Cream (heat 2 cups whole milk with 1 tablespoon vanilla, 1 tablespoon sugar) and pour over top of the portioned serving before topping with the rhubarb sauce. Garnish with fresh berries. This is both a dessert or a breakfast. I served it as a first course (smaller serving) before a savory breakfast entree at my inns. But it can be served as a sweet entree. A drizzle of the vanilla bean creme would be a fine addition, but the warm milk is what's needed to moisten the cake just the right amount.
Triple Chocolate Malted Cookies
Add 1/4 cup sweetened condensed milk to the step when creaming the sugars (#3).
Garlic Parmesan Butter
Somehow we managed to miss including the most important ingredient, PARMESAN! Add 1/4 cup to the recipe when mixing in. The first printing of the cookbook without "MOOS" on the spine is missing this ingredient. We were able to correct it prior to the second printing.
Thank you all for your understanding!
Granola
Add 1/4 cup light brown sugar to the dry ingredients
Sour Cream Coffee Cake (pictured here)
The filling should be:
3 tablespoons melted butter
6 tablespoons dark brown sugar
6 tablespoons chopped pecans
1 teaspoon of cinnamon (or more to taste!)
And be sure to cream the wet ingredients until smooth. Once you add the flour, do not over mix or you'll begin to develop the gluten in the flour which will toughen the cake.
Streusel topped Blueberry Baked French Toast
skip the toasting the pecans step, they'll toast while baking!
Poached Eggs over Sweet Potato Pancakes with Poblano Cream
I love the flavors so much that I had to have a more velvety sauce. This meant adding cream, reducing the sauce and then adding the sour cream. So sauté your onions and poblanos until you get a nice caramelization, add heavy cream (maybe about a cup), reduce and then add the sour cream. See the video for the desired consistency!
Cinnamon Baked Oatmeal Cake
This is served not with the vanilla bean creme sauce but rather a warm Vanilla Cream (heat 2 cups whole milk with 1 tablespoon vanilla, 1 tablespoon sugar) and pour over top of the portioned serving before topping with the rhubarb sauce. Garnish with fresh berries. This is both a dessert or a breakfast. I served it as a first course (smaller serving) before a savory breakfast entree at my inns. But it can be served as a sweet entree. A drizzle of the vanilla bean creme would be a fine addition, but the warm milk is what's needed to moisten the cake just the right amount.
Triple Chocolate Malted Cookies
Add 1/4 cup sweetened condensed milk to the step when creaming the sugars (#3).
Garlic Parmesan Butter
Somehow we managed to miss including the most important ingredient, PARMESAN! Add 1/4 cup to the recipe when mixing in. The first printing of the cookbook without "MOOS" on the spine is missing this ingredient. We were able to correct it prior to the second printing.
Thank you all for your understanding!