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Inn on the Ocean
Bed & Breakfast
1001 Atlantic Avenue
Ocean City, Maryland 21842
(410) 289-8894
(888) 226-6223
Fax: (410) 289-8215
innonoc@aol.com

Innkeepers:
Vicki and Charlie Barrett


Get your copy of Vicki's new book,
"Nothing New Under the Sun."
Call 888-226-6223 today to order.


Mushroom Crepe Lasagna
Serves 4
  • 1 7-ounce jar roasted red peppers, drained
  • 1/3 cup cream
  • 1 teaspoon balsamic vinegar
  • 1 8-ounce package cream cheese, softened
  • 3 tablespoons snipped parsley
  • 1 teaspoon minced roasted garlic
  • 1/4 teaspoon black pepper
  • 3 cups mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 cup prosciutto or ham chopped
  • 5 herb crepes
In blender, combine red peppers, cream, and vinegar. Blend. Set aside.
Mix cream cheese, parsley, garlic, and black pepper.
Cook mushrooms and onion in butter.
Stir in prosciutto.

Put crepe in bottom of pie plate.
Layer 1/5 cream cheese and mushrooms over crepe.
Add second crepe and continue to layer.
Cover with foil.
Bake at 350 degrees for 20 minutes.

To make crepes:
  • 1 cup cold water
  • 1 cup light cream
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups flour
  • 4 tablespoons melted butter
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon basil
  • 1/4 teaspoon garlic powder
Whirl all ingredients with an electric beater for 1 minute.
Refrigerate for 1 hour.
Coat a small, non-stick skillet with butter or Pam, pour 1/4 cup of batter into pan. Swirl the batter to fill the pan. Shake the pan to release the crepe and flip over. Cook on the other side about 30 seconds. Place the crepes between sheets of wax paper. These can be frozen if you wish. There will be extra crepes to use another time.

Asparagus Fontina Phyllo Tart
Serves 6
  • 16 asparagus spears, trimmed
  • 3 large egg whites
  • 1 large egg
  • 3 tablespoons milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 8 (18"x14") sheets frozen phyllo dough, thawed
  • Cooking spray
  • 1 tablespoon butter
  • 1 cup shredded fontina cheese, divided
  • 1/2 cup shredded peeled Yukon gold potato
Preheat oven 400 degrees.

Cut asparagus spears 4 inches from tips: reserve tips. Coarsely chop remaining asparagus: set aside.
Combine eggs whites and egg in a medium bowl, stirring with a whisk. Add milk, salt, nutmeg, and pepper. Stir in chopped asparagus.
Place 1 phyllo sheet on a large cutting board (cover the remaining dough to prevent drying); spray with Pam.
Repeat layers with remaining phyllo and cooking spray, ending with phyllo and butter.
Cut phyllo stack into an 11" circle using scissors.
Chop the remaining scraps. Place phyllo circle into a 9-inch tart pan coated with cooking spray; press phyllo into pan. Fold edges over. Sprinkle chopped dough over phyllo circle; top with 1/2 cup cheese and potato. Place tart pan on a foil-lined baking sheet. Pour egg mixture into tart shell.
Arrange asparagus tips, like spokes of a wheel, on top of egg mixture with tips toward outside of pan, and sprinkle evenly with 1/2 cup cheese.
Bake at 400 degrees for 20 minutes. Loosely cover tart with foil. Bake an additional 5 minutes or until tart is set.

Broccoli Spoonbread
Serves 6
  • 1 package frozen chopped broccoli
  • 2 beaten eggs
  • 1 cup sour cream
  • 1 stick butter, melted
  • 1/4 teaspoon salt
  • 2 cups half and half
  • 1 box Jiffy corn muffin mix
  • 1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Cook broccoli in microwave for three minutes, drain.
Mix eggs, sour cream, butter, salt, half and half, and muffin mix.
Add drained broccoli.
Top with cheese.
Pour into a round soufflé dish.
Bake 35-45 minutes until puffed and firm.
Serve with butter.

Lemon Pecan Breakfast Cake
Serves 10
  • 1 box Duncan Hines Butter Recipe Cake Mix
  • 1 box instant lemon pudding
  • 1 tablespoon grated lemon
  • 1/4 cup grated coconut
  • 4 eggs
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/2 cup vegetable oil
Topping
  • 1/2 cup finely chopped pecans
  • 1/4 cup grated coconut
  • 3/4 cup sugar
  • 1 stick butter
Set oven at 325 degrees.
Spray a bundt pan with Pam.

Beat the cake mix, pudding, lemon rind, coconut ,eggs, orange juice, water, and oil for 4 minutes with electric beater.
Pour into a well-greased bundt pan.
Bake 45-50 minutes.

Combine the pecans, coconut, sugar, and butter in a small saucepan and lightly boil for 4 minutes. Run a knife around the edge of the cake in the pan. Be sure to include the center.
Pour the hot sugar/butter mixture around the outside and center of the cake.
Let cool 20-30 minutes in pan.
Run knife around the edge again and turn upside down onto a cake platter.
Cool before serving.