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Down Home Annapolis Recipes


Fruit in a Cloud

1 cup chilled whipping cream 1 – 8 oz package cream cheese
¼ cup amaretto ¾ cup sugar, separated

Line a baking pan with foil or wax paper.  Using an electric mixer beat the cream cheese in a medium bowl until smooth.  Beat in ½ cup of sugar, then liquor.  Using the same beaters, beat cream in a large bowl until peaks form.  Fold cream into cheese mixture in two additions.  Drop cheese mixture into 6 mounds into the prepared pan.  Using the back of a spoon, make a depression in the center of each mound, pressing to form 3” – 4: diameter baskets.  Freeze until firm.

Chunky Applesauce

4 McIntosh apples, chunked 2 tb brown sugar
2cups apple juice or cider ½ tsp. Cinnamon
½ tsp. nutmeg

Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium heat and let cook 15 minutes, stirring occasionally and reduce heat to medium when mixture comes to boil.  Simmer until thickened and apples are cooked.

Bananas Foster

½ stick butter 1 cup dark brown sugar
2 bananas 2oz. Banana liqueur
4 oz dark rum Ground cinnamon

Melt butter and add the brown sugar to form a creamy paste. Let this mixture caramelize over the heat for about 5 minutes.  Stir in the banana liqueur and rum.  Heat until the liqueur is warmed, about three minutes.  Add the bananas, cook for about 1-2 minutes, then ignite with a flourish.

Cakes and Scones

Blueberry Coffee Cake

1 cup and 2 tb. Butter, softened 3 eggs
1 – 8 oz sour cram 2 tsp. Vanilla
1 – 8oz package cream cheese 1 ½ tsp. Baking powder
1 ¾ cup sugar 1/3 tsp. Salt
3 cups flour 2 cups blueberries
¾ tsp. Baking soda 1/3 cup milk

Toppings:  1/3 cup chopped pecans, 2 tsp. Cinnamon, ½ cup sugar

Whip first four ingredients, and then add the remaining ingredients except topping.  Pour batter in a greased 9X13 pan.  Add blueberries on top of batter.  Mix together topping ingredients and sprinkle onto batter.  Bake at 350 degrees for approx. 75 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan one hour.  Cover with foil.  The next morning, cut in large squares using metal spatula.  Makes 12 large servings.

Anise Unscotti

2 ¾ cups flour (or more) 1 Tb baking powder
1 tb aniseed ½ tsp. Salt
1 ½ cups sugar ¼ cup vegetable oil
3 large eggs 2 tb. Anisette liqueur

Preheat oven to 350.  Lightly sprinkle large rimmed baking sheet with flour.  Combine 2 ¾ cups flour, baking powder, aniseed and salt in medium bowl; whisk to blend.  Using electric mixer, beat sugar and I=oil in large bowl until thick.  Beat in eggs, 1 at a time, then liqueur.  Beat in flour mixture just until blended.  Turn dough out onto lightly floured work surface.  Gather dough together; divide in half.  Shape each half into 9 ½ inch long log, sprinkling with more flour if dough is very sticky.  Transfer logs to prepared baking sheet.  Bake logs until tops are golden and tester inserted into center comes out clean, turning sheet once to brown evenly, about 35 minutes.  Cool on sheet 15 minutes.  Using serrated knife, cut logs on slight diagonal into ¾ inch wide slices.

Yogurt Cake with Marmalade Glaze

1 ½ cup all purpose flour 2 tsp. Baking powder
¼ tsp. Salt 1 cup plain yogurt
1 cup sugar 3 large eggs
1 tsp. Finely grated lemon peel ¼ tsp. Vanilla extract
½ cup vegetable oil ¼ cup lemon, orange or grapefruit marmalade
1 tsp. water

Preheat oven to 350.  Generously butter 9X5 loaf pan.  Sift flour, baking powder, and salt into medium bowl.  Combine yogurt, sugar, eggs, lemon peel and vanilla in large bowl; whisk until well blended.  Gradually whisk in dry ingredients.  Fold in oil.  Transfer bater to prepared pan.  Place pan on baking sheet.  Pug in oven until center comes out clean, about 50 minutes.  Cut around sides to loosen.  Turn cake out onto rack.  Cool completely.  Stir marmalade and 1 tsp. Of water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake.

Caramelized-onion and Parmesan cream scones

2 tb olive oil 1 large onion cut into ½ inch squares
4 cups all purpose flour 4 tsp. Baking powder
1 tb coarse salt 2 cups grated parmesan cheese
2 cups chilled whipping cream

Heat oven to 375.  Heat oil in large skillet.  Add onion; sauté until golden. Season with salt and pepper.  Mix flour, baking powder, and salt in large bowl.  Mix in cheese. Stir in onion mixture.  Gradually add cream, stirring until dough comes together.  Knead gently in bowl 5 turns.  Turn dough out onto lightly floured work surface.  Divide dough in half; sprinkle lightly with flour if sticky.  Pat each half into ¾ inch thick round.  Cut each round into 6 wedges.  Transfer wedges to large baking sheet, evenly.  Bake scones until tops are golden, about 20 minutes.  Cool.    Makes 12.

Sally Gingell’s Bubble Bread

1 package of “Rich’s brand frozen dinner rolls 1 stick of butter
1 package of Jell-O vanilla pudding 1/3 cup brown sugar
2 tsp cinnamon ½ cup raisins or craisins
1/3 cup almonds

The night before, butter a non-stick bunt pan liberally.  Sprinkle almonds in the bottom of pan.  Arrange Frozen rolls in the bottom.  Sprinkle on the raisins or craisins (between rolls).  Mix together the pudding, sugar and cinnamon.  Sprinkle over the rolls.  Melt the stick of butter and drizzle over the rolls.  Loosely cover the pan with tin foil and let rides over night on the kitchen counter.  In the morning bake on the second from the bottom rack of oven at 350 for 35 minutes.  (Keep tin foil loosely on top while baking to stop it burning.  Bring out of oven and after 10 minutes place serving plate on top and flip bread over.  Shake bread loose, making sure all almonds get free of bottom of pan.  You can then keep pan on top of bread until ready to serve to stop it from drying out – very important.

Egg Dishes

Sausage and Egg casserole

1 lb hot Italian sausage, casings removed ½ cup chopped shallots
2 garlic cloves, ½ cup minced oil-packed, sun dried tom.
4 tb. Chopped fresh parsley
5 large eggs 3 egg yolks
1 cup half and half 1 cup whipping cream
2 cups grated mozzarella cheese.

Preheat oven to 375.  Butter 13X9 glass baking dish.  Sauté sausage in medium nonstick skillet over med. Heat until brown and cooked through.  Add shallots and garlic and sauté 3 minutes.  Add sun dried tomatoes and 2 tb. parsley; stir 1 minute.  Spread mixture in prepared dish.  Whisk eggs, egg yolks, half and half, whipping cream, 1 ½ cups cheese and salt in large bowl to blend well.  Pour egg mixture over sausage mixture in dish.  Sprinkle remaining ½ cup cheese and 2 tb parsley over.  Bake until top of casserole is golden brown and knife in center comes out clean, about 45 minutes.  Let stand 5 minutes before serving.

German Baked Eggs

12 large eggs 4 cups shredded cheese
2 cups cottage cheese Seasonings of choice
¼ cup flour 1 tsp baking powder
1 cup cooked meat (ham, saus. Or bacon) 1/3 – ½ melted butter for either a 13X9 or 8-9 ramekins

Whisk eggs and then add the rest of the ingredients.  Brush either kind of baking pan that you choose to use with butter.  Add egg mixture to pan.  These can be prepared the night before and kept in refrigerator until time to bake.  Bake at 350. for 35 minutes.



Preheat oven to 350

Zap tacos in microwave for 30 sec. to soften.

Mix veggies with 1 cup of cheese.  Put some in center of taco and fold burrito style.  Place on bottom of glass baking pan.

Mix together eggs, half and half, flour and salsa (1/2 cup)  in bowl.  Pour over tacos.  Cover with foil and refrigerate overnight.

Next morning, bake covered for 45 min.  Remove cover, add more cheese and bake for 5 more minutes.

Crab and Roasted Red Pepper Strata

6 Large eggs 2 cups half and half
3 tb. Butter 1 cup chopped onion
½ cup chopped celery 1 cup chopped drained roasted red peppers from jar
1 garlic clove, minced 2 green onions, chopped
2 tb parsley 1 tsp. Thyme
1 pound crabmeat 8 cups bread cubes from French bread (1 stick)
1 tsp. Salt ¾ tsp. Pepper
½ cup parmesan cheese

Butter 9 X 12 glass pan.  Whisk eggs and half & half in medium bowl to blend.  Melt butter in skillet over medium high heat.  Add onion and celery; sauté until soft, about 5 minutes.  Add peppers and garlic; sauté 2 minutes.  Remove from heat.  Stir in green onions, parsley and thyme.  Transfer mixture to large bow.  Add crab and bread and toss to combine.  Add egg mixture, salt and pepper ; mix until well combined.  Transfer to prepared baking dish.  Cover and refrigerate overnight.  Preheat oven to 350.  Sprinkle strata with cheese.  Bake until brown and puffed, about 1 hour.  Cool for 30 minutes. Serves 8.

Three Cheese Baked eggs with Roasted Peppers

3 medium red peppers ¼ cup plus 2 tb all purpose  flour
1 tsp. Salt ¾ tsp. Baking powder
9 large eggs 3 tb unsalted butter, melted
1 ½ cups extra sharp cheddar 1 cup whole milk ricotta (8 oz)
1 cup grated parmesan 3 scallions, finely chopped

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened.  Transfer to ban and let stand 20 minutes.  Peel and cut into 1/3 inch dice.  Preheat oven to 350.  Sift together flour, salt and baking powder into a small bowl.  Beat eggs in a large bowl with an electric mixer at might speed until doubled in volume.  Add butter, flour mixture and cheeses and mix well, then stir in peppers and scallions.  Pour into a buttered 10 inch glass pie plate and bake in middle of oven until top is golden brown, approx. 50 minutes.  Let stand 5 minutes before serving.









Scotch Eggs

1 pound bulk sausage 1 tb fresh parsley
1 tb grated onion ¼ cinnamon
1/8 ts. Nutmeg 5 hard cooked eggs, shelled
¾ cup fine , dry breadcrumbs

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well.  Divide sausage mixture into 6 portions; shape into patties.  Place one egg atop each patty and shape the sausage mixture completely around egg.  Roll each sausage-covered egg in breadcrumbs.  Bake in preheated 375-degree oven for 15 – 20 minutes.

Baked French toast with Pecans

1 stick unsalted butter ½ cup golden brown sugar
½ cup pure maple syrup 1 cup coarsely chopped pecans
8 large eggs 1 tsp vanilla extract
1 ½ tsp. Ground cinnamon 1 ½ cups half and half
1 lb loaf unsliced challah bread, cut into 1 ¼ in. thick slices

Stir butter, brown sugar and ½ cup syrup in heavy med. saucepan over med. heat until melted and smooth.  Transfer to 13 X 9 in. glass baking dish.  Sprinkle pecans over butter mixture.  Whisk eggs, half and half, cinnamon, and vanilla in large bowl to blend.  Dip bread slices into egg mixture and arrange in single layer in prepared dish.  Pour remaining egg mixture over bread slices.  Cover and refrigerate over night.  Preheat oven to 350.  Bake French toast uncovered until golden brown and puffed, about 409 minutes.  Cut into 6 pieces.

Orange-ricotta pancakes

1 ¾ cups part-skim ricotta cheese 1/3 cup granulated sugar
2 large eggs 2 tsp. Grated orange zest
2/3 cup all-purpose flour

Wish everything together.  Heat 3 tb. Canola oil in large nonstick skillet over medium-low heat.  Working in batches, add batter, ¼ cup for each pancake.  Cook until browned, 4 – 5 minutes.  Serve hot, dusted with confectioners’ sugar or maple syrup.  4 servings

Croissants a L’Orange

12 large croissants 1 18oz jar of marmalade
water 10 eggs
2 cups half & half 2 tsp. Almond extract
grated rind of one orange cream cheese

Spray large baking dish.  Cut croissants lengthwise leaving bottom bigger.  Spread cream cheese on bottom.  Thin marmalade with water and spoon some over each bottom.  Replace tops.  Beat eggs, cream, extract and rind.  Pour over croissants.   Soak overnight.  Next morning, spread more glaze and bake at 350 for 45 minutes.  Serve hot with orange slices and strawberries.







Peach French Toast

3 cups light brown sugar 1 cup butter
2 cans sliced peaches (30 oz) 1 large loaf French bread/cut 16 pieces
10 eggs 1 cup milk
2 tb vanilla cinnamon

Grease 9 X 13 pan.  Melt better and brown sugar thoroughly and spread in pan.  Drain peaches and place on top of sugar mixture.  Top with bread slices. In separate bowl, combine eggs, milk and vanilla.  Beat on low until well combined.  Pour over bread, and sprinkle with cinnamon.  Cover and refrigerate overnight. Preheat oven to 350, bake uncovered for 40 minutes.  Sprinkle with confectioners’ sugar and serve.