An Inn on the Ocean Bed & Breakfast

Inn on the Ocean
Bed & Breakfast
1001 Atlantic Avenue
Ocean City, Maryland 21842
(410) 289-8894
Fax: (410) 289-8215

Innkeepers:
Vicki and Charlie Barrett

Fudge Brownie Sundae

Serves 6-8

1 Brownie mix
1/2 gallon vanilla ice cream
2 cups powdered sugar
2/3 cup chocolate chips
1 cup evaporated milk
1 stick butter

Fix brownie mix according to directions and put in a 9X13 pan. Do not overcook the brownies.
Cool brownies completely in the pan.
Spread softened ice cream over the brownies.
Put into freezer for 1 hour.
Combine sugar, chocolate chips, evaporated milk and butter. Boil about 8 minutes, stirring constantly.
Remove from heat and cool completely. Remove brownies from freezer. Spread brownies and ice cream with topping.
Freeze for 24 hours before serving.

Note: You can add 1 1/2 cups chopped Spanish peanuts on top of the ice cream if you like. Whipped cream wouldn't hurt either!

Mushroom, Roasted Pepper and Goat Cheese Strata

Serves 6

1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 cloves garlic minced
2 teaspoons olive oil
3 cups sliced Baby Portobello mushrooms
3 cups sliced white button mushrooms
1 cup shiitake mushroom caps chopped
1 cup sliced, cleaned, leeks
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar of roasted red pepper, drained and chopped
1 1/2 cups half and half
4 eggs, lightly beaten
1 1/2 cups goat cheese or feta cheese
9 cups sourdough bread, cubed

Preheat oven to 350 degrees.

Combine fresh herbs. Set aside.
Heat oil in large skillet.
Add mushrooms, leeks, salt and pepper.
Saute 10 minutes.
Add fresh herbs and chopped red peppers, cook 1 minute. Remove from heat and cool slightly.
Combine eggs, half and half and 1/2 goat cheese.
Stir in mushroom mixture.
Add bread cubes, stir entire mixture gently.
Spoon into 2 quart casserole.
Sprinkle with the remaining cheese.
Bake for 45 minutes, set and lightly browned.
Remove, let casserole settle for 5 minutes before cutting.

Note: This is a vegetarian dish. You can add 1 pound cooked chopped hot sausage.

Apple Raisin Bars

Makes 24 bars

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups packed light brown sugar
2 eggs
1 stick butter softened
1 teaspoon vanilla
1 1/2 diced apples
3/4 cup golden raisins

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with Pam.
Whisk flour, baking powder, cinnamon and salt. Set aside.
Blend sugar, butter, eggs and vanilla with electric mixer for 3 minutes.
Gradually add flour mixture on low speed.
Stir in apples and raisins and spread in pan.
Bake for 35 minutes. Check with toothpick for doneness.
Cool completely before cutting.

Maple Gingersnaps

Makes 6 to 7 dozen

1 1/2 cups butter, softened
1 1/2 cups sugar
1 cup dark-grade maple syrup
2 eggs
4 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground cloves
4 teaspoons ginger
1/2 cup sugar plus 1 tablespoon cinnamon for rolling

Cream the butter and sugar together.
Whisk in the syrup and eggs.
Sift together the dry ingredients (except sugar and cinnamon for rolling) and add to the egg mixture.
Chill batter well.
Roll into balls approximately 1" in diameter.
Roll balls in mixture of sugar and cinnamon and place 2" apart on greased baking sheets.
Bake at 350 degrees for 15 minutes.
Remove from oven, let rest for 1 minute, then remove to rack.

Note: For a smaller batch of cookies, recipe may be halved, or half of dough may be wrapped and frozen for later use.

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.

Gingered Pumpkin Bisque

Serves 8-10

6 tablespoons butter
1 cup leeks, cleaned and chopped
1/2 cup onion, chopped
1/4 teaspoon powdered ginger
2 teaspoons grated gingerroot
1/4 cup flour
4 cups chicken broth
1 cup apple cider
1 16-ounce can pumpkin
1/4 cup maple syrup
2 bay leaves
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1 cup heavy cream
1/2 teaspoon vanilla

Melt the butter in a large stockpot.
Add leeks, onion, ginger, and gingerroot. Cook 10 minutes.
Add flour and cook 2 minutes.
Stir in chicken broth and cider.
Stir in pumpkin, syrup, bay leaves, cinnamon, thyme, pepper, and cloves.
Cover and simmer 20 minutes.
Remove from heat and cool.
Discard bay leaves.
Work in batches to puree the soup in the blender.
Return the soup to the stockpot and add cream and vanilla.
Heat over low heat until heated through and flavors have blended.

Menus are flexible. If you would like to have a gluten free, low fat, or heart healthy menu, please let Vicki know at check-in so arrangements can be made.