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Hunterdon County Bed and Breakfast Inn


Main Street Manor's Cranberry Cornbread Scones

2 c all-purpose flour
1/2 c cornmeal
1/3 c sugar
1 T baking powder
1/2 t salt
1/3 c butter
2/3 c milk (or cream)
3/4 c sweetened dried cranberries

Preheat oven to 400 degrees. Line a large cookie sheet with parchment paper.

Combine all dry ingredients in medium bowl and stir until mixed. Add butter to dry mixture and blend until coarse crumbs form. (I use a Cuisinart rather than elbow grease?) Add milk and pulse or mix until sticky dough develops. Then gently stir cranberries into the dough.

Place dough onto a floured surface and knead gently about 10 times then pat into a circle that is 1/2 inch thick.

Cut scones into circles with a biscuit cutter and place on cookie sheet. (Makes 10 scones) Bake for 14-18 minutes or until golden brown. Serve with fresh fruit preserves or butter.


Main Street Manor's Coconut Cupcakes

12 T unsalted butter at room temp.
1 c sugar
3 large eggs
1 t vanilla extract (pure)
1 t almond extract (pure)
1½ c flour
½ t baking powder
¼ t baking soda
¼ t salt
½ c buttermilk
8 oz coconut

Cream butter and sugar till light & fluffy. Add eggs one at a time with mixer running. Add the extracts and mix well.

Sift together the dry ingredients and set aside.

In three parts, alternate adding the dry ingredients, the wet ingredients and the buttermilk together mixing until just combined. Fold in the 8oz of coconut.

Line a 12 c cupcake pan with paper liners and fill each one to the top with batter. Bake at 325 for 20-25 minutes until tops are slightly brown. Cool.

Cream Cheese Icing
½ lb cream cheese at room temp
12 T unsalted butter at room temp
1 t vanilla extract
¼ t almond extract
¾ lb sifted confectioners sugar
Mix all above ingredients together in electric mixer.
Ice cupcakes when they are cool & top with coconut.

Main Street Manor's Pecan Pie Brownies

Brownie Recipe

3 oz unsweetened chocolate, chopped
8 Tbl unsalted butter, cut into chunks
½ cup coarsely chopped pecans
1 cup sugar
2 large eggs
2/3 cup flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract

Line an 8 inch square baking dish with foil and coat with cooking spray. Melt chocolate & butter together. Cool for a few minutes. Whisk flour, sugar, baking powder, salt, eggs & vanilla in a medium bowl. Whisk in chocolate mixture until no streaks of flour remain. Scrape batter into baking dish and top with pecans. Bake in middle of oven for 22-27 minutes at 350 degrees. While brownies are cooking, make the topping.

Pecan Pie Topping

1/3 cup dark brown sugar
4 Tbl unsalted butter
2 Tbl corn syrup

Bring ingredients to a simmer in a small saucepan over medium heat. Cook until sugar dissolves and mixture is smooth, about 1-2 minutes. Remove from heat and cool until barely warm, about 10 minutes. Pour mixture over COOLED brownies and refrigerate until topping firms, about 40 minutes. Remove from pan and slice into squares. Makes 16.

These hold great in the refrigerator for about a week.

Main Street Manor's Rustic Apple Cake

1¾ cup sugar, divided
½ cup stick butter, softened
1½ cup all-purpose flour
1½ tsp baking powder
2 large eggs
1 tsp vanilla extract
¼ tsp salt
2 tsp ground cinnamon
6 ounces block-style cream cheese, softened (about ¾ cup)
3 cups chopped peeled Fuji apple (about 2 large)

  1. Preheat oven to 350
  2. Beat 1½ cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
  3. Combine ¼ cup sugar and cinnamon. Combine 2 Tbl cinnamon mixture and apple in a bowl and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
  4. Bake at 350 for 1 hour and 15 min or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack and cut using a serrated knife. Yield:12 servings.
Note: You can also make this cake in a 9-inch square cake pan or a 9 inch springform pan; just reduce the cooking time by 5 minutes.

Garden Party Cake

1½ sticks sweet butter at room temp
1 cup sugar
2 Tbl fresh lemon juice
2 Tbl fresh orange juice
grated zest of 1 lemon
grated zest of 1 orange
2 eggs
2 cup flour
1½ tsp baking soda
½ tsp salt
½ cup vanilla yogurt
½-1 cup fresh blackberries or raspberries
1-2 ripe peaches sliced in half and pitted

Preheat oven to 350 and grease a 9 inch spring pan
In a stand mixer with paddle attachment, cream butter & sugar until fluffy.
Add juices & zest and combine.
Add in eggs one at a time and then dry ingredients. Do not overmix.

Add yogurt. Pour batter into pan. Sprinkle berries evenly around cake. Set the peaches in the batter in a circle. Place pan on a sheet pan and bake in center of the oven for about 45 minutes until toothpick comes out clean. Cool for 10 minutes and remove outer ring of pan. Cool cake completely.

Zucchini Brownies

4 eggs
1½ cup oil (veg)
2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
4 Tbl cocoa
1 tsp vanilla
3 cups grated zucchini
½ cup nuts
3 oz cream cheese
½ cup butter
2 Tbl cocoa
2 cups powdered sugar
1 tsp vanilla

Beat eggs and mix in oil. Sift together flour and sugar, soda and cinnamon. Turn wet ingredients into dry adding vanilla. Add in zucchini and nuts. Butter and flour a 13x9 inch baking pan. Pour batter into pan. Bake at 350 for 25-30 mins.

Cool brownies. I find it's best to ice the brownies in the pan and keep them fresh in the refrigerator.

Innkeepers Tim and Marissa Bebout ·
194 Main Street · Flemington, NJ 08822 · 908-782-4928