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At the Colonial House Restaurant and Bar, we're all about improvement.
Sure, you could just buy a box, but you can really taste the love in our delicious homemade recipe!
1 ½ Cups Flour
2/3 Cups Cocoa
1 Tsp Salt
2 Cups Sugar
2 Tsp Vanilla
1 Cup chopped Nuts
Mix dry ingredients together then add liquids. Mix well. Put in pan and bake (depending on pan do not grease) Bake at 325- 350-degree oven, 20-25 mins (should look dry on top and not feel soggy) 9×13 pan.
¾ Cup Butter
Half & Half
2 TBSP Cocoa
1 Tsp Vanilla
Melt butter in saucepan. Add cocoa and cook stirring.1 minute so fully incorporated. Remove from heat Start adding powdered sugar ½ cup at a time until it makes a stiff ball or paste. Add vanilla and stir. Start adding ½ & ½ by the tsp stirring in between until spreading consistency.
Biscotti are crunchy and delicious twice-baked almond biscuits that originated in the city of Prato, Italy. They are best enjoyed dunked in a cup of steaming coffee.
1/3 C Butter
¾ C Sugar
1 tsp Vanilla
¼ tsp Almond extract
2 tsp Orange zest
2 ¼ C Flour, all-purpose
1 ½ tsp Baking powder
1/8 tsp Nutmeg
¼ tsp Salt
1 C Chocolate chips
½ C Almonds, toasted
Cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and zest. Combine flour, baking powder, nutmeg and salt. Stir into creamed mixture until just blended. Form into 2 long loaves about 12 inches long, flatten slightly. Place the loaves about 4 inches apart on parchment lined baking sheet.
Bake at 325° for 25 minutes. Cool for 5 minutes. With serrated knife, cut into slices ½-inch thick. Lay the slices flat on the baking sheet and bake another 10 minutes, turning once. Cool.
They may be coated with melted chocolate.
Bavarian Cream is a smooth and rich gelatin dessert. Enjoy it with a fruit or chocolate sauce served on top!
Granulated Sugar……….. 1 cup
Unflavored Gelatin……… 2 Tablespoons
Egg Yolks………………….. 8 or 9 (3/4 cup)
Milk………………………….. 1 quart
Blend sugar & gelatin together, blend in egg yolks until smooth.
Scald milk & whip in slowly. Place in a double boiler or steam
kettle and cook slowly to 185 degrees stirring constantly. DO NOT
ALLOW TO BOIL, AND DO NOT USE A WHIP
Place cooked mixture in ice bath until COLD and beginning to set…
Whip together until stiff:
Whip topping…………….. 2 cups
Powdered Sugar…………. 1/4 cup
Vanilla………………………. 1 Tablespoon
Fold whip topping into cooled cooked mixture until smooth and
lump free. Pour into molds or a 9 x 13 inch pan and refrigerate until
set and firm. Unmold or cut into shapes and serve with a fruit sauce
or chocolate sauce.
For chocolate Bavarian cream:
Add 2 oz. unsweetened and 9 oz. sweet chocolate to the hot milk.
For mocha Bavarian cream:
Add 3 Tbsp instant coffee to the hot milk
For almond Bavarian cream:
Add 1 Tbsp pure almond extract to the whip topping mixture. (if
using syrups such as Irish cream may need to add more to desired
Perfect for cool fall days, Borscht is a hearty soup with roots that reach back to many Eastern and Central European nations. We hope you and your family enjoy this delicious, wintry treat.
Serves 6 to 8
1 pound beef brisket
2 pounds fresh beets
2 tablespoons butter
½ cup finely chopped onion
16-ounce can tomatoes, including juice
¼ cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
8 cups beef broth
4 cups coarsely shredded cabbage
½ pound thick-sliced ham, cut into small pieces
2 bay leaves
5 to 6 sprigs parsley
2 tablespoons chopped fresh dill
1 cup sour cream
Put the brisket in a pan of boiling water and cook over moderate heat for 15 minutes. Lower the heat and simmer for 1 ¼ hours, partially covered. Remove the beef from the water, allow it to cool and cut it into small pieces.
Wash the beets but do not peel them; trim away the leaves carefully, leaving 1 inch of stem attached. (This will prevent the beets from “bleeding” into the water.) Put them in a large saucepan with enough salted water to cover and simmer slowly for 35 to 45 minutes, or until tender. Remove the beets from the saucepan with a slotted spoon and allow them to cool slightly. Remove the skins (it is easiest to rub them away with your fingertips rather than try to peel them with a knife or vegetable peeler) and grate the beets coarsely.
Heat the butter in an 8-quart saucepan, add the onion and cook, stirring frequently, until softened but not brown. Add the beets, tomatoes, vinegar, sugar, salt and pepper to taste. Stir in 1 cup of the beef broth, cover the pan and simmer for 50 minutes.
Add the remaining broth to the pan. Stir in the shredded cabbage, the ham and the beef and return the mixture to the boil. Tie the bay leaves and parsley sprigs together and add them to the soup. Simmer, partly covered, for 25 to 35 minutes.
Just before serving, discard the parsley and bay leaves, and pour the soup into a tureen. Garnish with chopped dill and pass the sour cream separately, to be spooned on top of each serving.