Recipes from Dreams of Yesteryear Bed and Breakfast

We just thought we'd share some of our favorite recipes with you! Some of these are served at Dreams of Yesteryear, some have a story behind them, and others are just plain good so included them. Hope you enjoy!

One of the fun things that I get to do every-so-often is give presentations regarding the restoration my husband and I did of our historic home.  On May 17, 1989 I presented a slide show featuring our old house, the J.L.Jensen House, as part of a program celebrating Historic Preservation Month.  The program was called “Look Homeward, Stevens Point” and was sponsored by the Stevens Point Historic Preservation/Design Review Commission —which, by the way, my love for preservation has me serving my fourth term on this commission.

One of the neat things that I got out of this presentation was a handmade cloth and yarn bound cookbook called, A TASTE OF OLD STEVENS POINT, Recipes from Six Old Houses, compiled by a local historian by the name of Marge Warner.  In the cookbook was a recipe for Mrs. Jensen’s Spice Cake and her Carmel Frosting.  I thought I’d share it with you.

~Bonnie

Mrs. Jensen's Spice Cake

¾ cup butter, very scant
2 cups flour
1 ½ cups sugar
3 eggs
1 cup sour milk
1 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
Pinch of salt
Add 2 cups fruit and nuts if wanted

Caramel Frosting

Good cup of sugar
Wet with maple syrup
Piece of butter
Mapleine
If too thick – thin with cream

Sorry, no mixing/baking/cooking directions came with the recipes.  But I think you can probably use your imagination and give it a try.  I’m not sure what “mapleine” is.  I’m guessing some brand of maple extract?  Enjoy!

Cinnamon Nut Oat Cakes

1 ½ cups skim milk
¾ cup Quick or regular oats
1 cup flour
1 ½ tsp. baking powder
½ to ¾ tsp. cinnamon
¼ tsp. baking soda
1 beaten egg and 3 beaten egg whites (or two eggs)
2 tbsp. cooking oil
2 tbsp. molasses
¼ cup chopped pecans

Heat milk over low heat until hot.  Do not bring it to a boil.  Stir in oats and remove from heat.  Let stand 5 minutes.  Add next 4 ingredients, then add next 3 ingredients and stir into oat mixture.  Add nuts.

Cook until golden brown in lightly greased skillet or griddle.

Strawberry Stuffed French Toast

4 oz. cream cheese
2 tbsp. sugar
10 medium strawberries
1 loaf day-old French bread, unsliced
3 eggs
¼ c. water, milk, or orange juice
Butter-flavored shortening
Powder sugar (if desired)

Blend the cream cheese, strawberries, and 1 tablespoon sugar. Slice bread in about 1½ inch slices.  Then slice a pocket in the center of each. Spread about a tablespoon of cheese mixture in each pocket. Mix eggs, water (or milk or orange juice) and the other tablespoon of sugar. Dip the bread and let it soak in the mixture for a few minutes. Fry on a griddle or in a frying pan in a little butter-flavored shortening until both sides are golden brown.  Sprinkle with powder sugar.  Serve with maple syrup or more strawberries.

Makes 4 servings.

Baked Apple Pancake

2 1/4 cups packaged pancake and waffle mix
1 1/2 cups milk
2 eggs
3 tablespoons sugar
1 tablespoon vegetable oil
2 teaspoon ground cinnamon
2 cups cored, peeled, and chopped apples

1. Preheat oven to 425 degrees. Spray a 15 x 10 inch rimmed baking sheet with cooking spray for baking.
2. In large bowl, mix all ingredients except apples; beat with a whisk. Fold apples into batter and pour onto baking sheet.
3. Sprinkle top with mixture of cinnamon and sugar and pecans (if desired) or dust with powder sugar.
4. Bake 20 minutes, or until pancake is lightly browned on top. Cut into 12 serving-sized pieces. Serve with butter and real Wisconsin maple syrup.