The Manor in bloom...

Recent rains have really helped our landscape and wildflowers look their best.  Here are some of the things you can see blooming around the Manor grounds.

Make your own granola...

When guests come to the Manor, we like to make it special.  Breakfast is handmade with quality ingredients.  As much as possible, everything is made from scratch, even the granola. Lee gets to test all the recipes before the guests will ever try them, so don't worry!  Homemade granola contains a lot less sugar than the varieties you can buy in the store and you can add the ingredients you like best to make it something uniquely yours.  Here is the recipe I use--with a couple of variations.  But don't be limited by my imagination, you can add the nuts and dried fruit that you like best--just keep the proportions the same.





Lee's Favorite Granola

1 1/2 cups of pecans or pistachio nuts
1/3 c. maple syrup
3 2/3 c. rolled oats
3/4 c. pepitas (pumpkin seeds)
1/2  c. sliced almonds
1/4 c. sugar--I use natural cane sugar
1 t. kosher salt
1/4 t. cinnamon
1/8 t. ginger
1/8 t. nutmeg
3/4 c. unsweetened flaked coconut
1/2 c. canola oil
1 c. dried cherries and snipped dried apricots

Heat the oven to 375.  Line a large rimmed baking sheet with parchment paper.  If using pecans, toss with 1/2 the maple syrup and set aside.  Mix the dry ingredients in a  large bowl.  Add the syrup and oil and mix well, so that all the ingredients are moist.  Spread on to the baking sheet and bake for 7-10 minutes.  Stir and bake for 7-10 minutes more.  If using pecans, place them on top after stirring again and bake or one last 7-10 minute session.  If not, stir and bake for an additional 7-10 minutes. Watch your granola to make sure the coconut does not get too brown.
Let it cool and mix in the dried fruit.  Store in an air tight container at room temperature for up to 2 weeks, but it won't last that long.  :)

It's raining, so make some blackberry gingerbread...

I was hoping to have some wildflower pictures to add today, but it is raining heavily, so that will have to wait until next week or so.  I am happy to report that we have a lot of flowers coming up. The salvia is looking good, and some of the scarlet flax I planted last year is blooming along with the coreopsis, verbena, and blackfoot daisies.
Whenever it rains, I get in the mood to bake, sort of like when it is cold outside--it is nice to have something yummy to enjoy with my cuppa.  I have been working on a recipe for Blackberry Gingerbread--it is finally ready to share.  I have combined a couple of my favorite gingerbreads and added blackberries because I love blackberries.  You could also use blueberries if you are more partial to them.


Blackberry Gingerbread

1/2 Pint blackberries tossed with 2 T. flour
1/2 c. butter
3/4 c. sugar
1/2 c. molasses
1 egg
zest from one orange
1 c. sour cream
2 c. flour
1 t. baking soda
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt

Melt the butter and beat butter, sugar and molasses until smooth.  Add orange zest and egg, beat well.  Combine flour, soda, salt, and spices.  Add dry ingredients to butter mixture, alternating with sour cream--beginning and ending with sour cream.  Fold in blackberries.  Bake in greased mini-loaf or muffin pan at 350 for 35-40 minutes.  Tope with glaze made form the juice of the orange and powdered sugar or sprinkle with powdered sugar.

Enjoy these with your favorite tea or coffee.  :)

Spring is here...almost!

Spring Break is here anyway, and with it we had some wonderful guests.  I have been painting the patio furniture for the last couple of days to get ready for Spring guests and wildflower season.  Here is the first wildflower picture of the year--these are ox eye daisies.

This past weekend at the Manor, we debuted a new recipe for breakfast Chocolate almond rolls, which are a slight spin on traditional cinnamon rolls.  They were a hit and we will be adding them to our regular list of possibilities.  If you want to make you own, here is the recipe.  Warning:  This makes a lot of rolls, so you may want to try making half the recipe.

Chocolate Almond Breakfast Rolls:

For the dough--
1 2/3 cups milk
8 T. unsalted butter (1 stick)
5 to 51/2 cups flour, a little more for kneading
1/3 cup sugar
1 1/4 salt
3 packets rapid rise yeast
2 large eggs at room temp
butter for the bowl




Filling:
5 oz or 1/2 cup Marzipan (almond paste)
8 T. butter
1/2 cup sugar
1/4 t. almond extract
1 cup sliced almonds
1 c. miniature chocolate chips

Glaze:
1 cup powdered sugar
3-4 T. cream
1/4 t. almond extract

In small saucepan, combine 8 T butter and milk, place over medium low heat until the butter melts, stirring.  Let it cool for a few minutes before adding to dry ingredients.  In a large bowl with mixer, combine 5 cups of flour, salt, sugar and yeast.  In a separate bowl beat the eggs lightly and add them to the butter and milk.  Using the mixer, with a dough hook or by hand, stir the liquid ingredients into the dry ingredients.  You may have to add the other 1/2 c, of  flour to make a very soft dough.  Once the dough holds together, scrape it onto a floured surface and knead for about 4-5 minutes, very gently adding an additional 1/2 c. or so of flour.  Be careful not to overwork the dough or add too much flour, or it will be dry and the texture will not be light.  This dough is very light and soft.  Once you have it formed into a ball, place it in a buttered bowl, turn it, and cover with a dish towel to let it rise for about 30-40 minutes.  
Line a 9x13 pan with parchment paper.
Punch down the dough and separate into 2 sections.  Let it rest for 5 minutes, then roll each section into a 10x12 rectangle.  While the dough is resting, mix the filling--in a mixing bowl cream the butter and marzipan for about 3 minutes on medium speed until it is soft and well mixed.  Add the sugar and almond extract and mix well.  Spread half the filling mixture over the rectangle and sprinkle with half the almonds and half the mini-chips.  Roll up jelly-roll style, starting on the long side.  Cut into 9 or 10 rolls and place in the lined pan, cut side up.  Repeat with the other half of the dough.  You may use two 9 inch square pans instead of a 9x13.  
Preheat the oven to 375;  cover the rolls loosely with plastic wrap and let them rise for about 20 minutes, until they are springy to the touch.  Bake 25-30 minutes--they will be golden brown and you may want to put a piece of foil over the top of them for the last five minutes to keep them from getting too brown.  
Stir together the ingredients for the glaze and spread it over the warm rolls.  
Enjoy! These are great with a nice cup of coffee.

Coming soon--reserve your table for our Mother's Day Tea at the Manor on May 8, 2016.  We will be serving assorted tea sandwiches, tea breads, fruit, scones and tiny tea desserts, along with tea, of course.  Or coffee for those who prefer a stronger afternoon shot of caffeine.  Seating available at 3:30 or 4:30 PM, $20 per person. Call 512-564-9765 or email us at info@whitegardenevents.com to make your reservation and treat your Mom to a special afternoon at the Manor.

Aunt Frances Remembers...

As Spring seems to be getting closer--after all Punxsatawney Phil predicted an early Spring and he cannot be wrong--I am thinking about what to plant this year.  We started small last year with a few flowers and shrubs and I hope to fill in more every year.  I turned to Aunt Frances's remembrances of what was grow here by the Markward family for inspiration.
Here is what Frances writes about the flowers at the Manor:

My father loved flowers and we had lots of them, particularly roses. We had an underground water system for them. In the yard we had yellow jasmine, bridle wreath, althea lilac (Rose of Sharon), plumbago, purple and white violets, honeysuckle, red cypress vines, and several large cedars and oaks. In huge half barrels we had oleanders—white, pink and red—and a brugmansia which had large white trumpet-shaped flowers that were very fragrant. I have seen as many as forty flowers on a plant at one time! We kept these flowers in the hall every winter to keep them from freezing. I used to hunt for an excuse to stay at home from school when the day arrived to put the geraniums and other potted plants in the pit for winter. The pit had glass doors and heavy wooden doors on top of them. Mrs. Williams, who lived nearby, always came and repotted them for us. I'll never forget the lovely old-fashioned flowers she had growing around her tiny home.

I really wish we still had the underground watering system!  I already have a pair of Bridal Wreath Spirea growing next to the front gate, but I think I will add some Althea (Rose of Sharon) in honor of both the Markwards and my own father-in-law, who loved them and used to give me starts.  I wish he were here to help me make some good plant choices now.  My Papa used to always have Cypress vines and he gave me seeds, so I will be starting those, too.  One thing I have planted that seems to be very happy is Lavender.  The soil and water conditions seem to be very good here in Central Texas for Lavender and Rosemary.  It is also time to get out that Rose catalog and choose a couple of antique roses.  I love old roses, and now I have the perfect excuse--they will help me to create the same atmosphere here at the Manor as existed when it was first built.

Now you can see what's cooking at the Manor on Instagram...

People love pictures of food and part of the fun of staying at a B&B is the breakfast.  So, now you can see pictures of recipes I am trying on our Instagram page.  I don't usually post the recipes until I think they are foolproof, but you can see what might be on your table if you come and stay with us.
Check our our new Instagram page here:  https://www.instagram.com/whitegardenevents/.
Let me know if there is something you would like to see me try to make.  I can't make any promises, but I am usually up for a challenge.

Something new to try for breakfast...and a dessert for the new year!

Happy New Year to all!  I had intended to post some holiday recipes, but we had a wedding and the holidays got past me.  To make up for it, I will share a new breakfast treat that is easy and SO good, plus a dessert that I reworked a little for a dinner party the other night.  Here goes:

Easy Sticky Buns:
These come from the Barefoot Contessa Back to Basics--I would highly recommend her cook books. I have several and the instructions are excellent.

12 T. unsalted butter at room temperature
1/3 C. light brown sugar, packed
1/2 C. Pecans, chopped in large pieces
1 Pkg.  Puff pastry, defrosted


Filling:
2 T. unsalted butter, melted and cooled
2/3 C. light brown sugar, packed
3 t. cinnamon
1 cup of raisins (I use currants)

Preheat oven to 400.  Put a 12 cup muffin pan on a cookie sheet with sides that is lined with parchment paper.  Don't skip this!  If you do, your oven will have burnt butter all over it and the sticky buns will be smoked rather than cooked.
In the bowl of an electric mixer, beat the 12 T. butter and 1/3 C. brown sugar until smooth.  Place rounded T., 1 in each muffin cup.  Distribute the pecans evenly between the cups.
Lightly flour a board or counter and spread out a sheet of the puff pastry with the seams left to right.  Brush with melted butter and sprinkle with half of sugar, cinnamon and raisins or currants.  Roll up from front to back and slice into 6 equal portions, placing one in each muffin cup--repeat with second sheet of puff pastry, etc.  Bake for 30 minutes; cool for 5 minutes and then turn them over onto the parchment paper lined cookie sheet.   Important--do not let them cool longer than 5 minutes, or the sugar will harden and you will not get the results you want.  These are easy and delicious!

Now for a knockout dessert that you can make a day ahead.  We had a dinner party and I wanted to make a Tiramisu, but I am not a fan of uncooked eggs in a  filling.  I prefer to cook eggs for custard, pie, etc.  I found Ina's recipe for Tiramisu, but then I wanted to change a couple of things, so I cooked the filling base and also changed the Rum to Creme de Cacao, because I prefer the lightly sweet chocolate liqueur to the stronger taste of Rum.  Here is the final recipe, which our guests enjoyed, but alas, I forgot to take a picture!

Robin's Tiramisu:

 6 Egg yolks
2/3 C. milk
3/4 C. sugar
1 C. heavy cream
16 oz. Mascarpone cheese (you can substitute cream cheese, but the result will be less light and airy)
1 1/4 C. espresso
1/2 C. Creme de Cacao
30 Italian Lady finger cookies
Dark chocolate bar for shavings

In a medium saucepan, whisk the egg yolks, milk and sugar.  Heat over medium low, stirring constantly until mixture thickens.  It should start to boil.  Let it boil for 1 minute and remove from heat.  Strain the custard to remove any bits of egg and refrigerate for at least one hour.
Combine 1 C. of the espresso and 1/4 C of the creme de cacao in a shallow bowl.
Whip the 1 C. of cream until stiff peaks form.  In a separate bowl, beat mascarpone cheese and the chilled egg mixture until smooth.  Add 1/4 C. of espresso and 1/4 C. creme de cacao.  Fold in the whipped cream.

To Assemble:
Dip half the lady fingers in the espresso mixture and place in the bottom of a 9x13 pan.  Cover the bottom of the pan with the dipped lady fingers.  Spread half of the custard mixture over the cookies and repeat with the second half of the lady fingers and custard.  Refrigerate for at least 2 hours or overnight.  Top with chocolate shavings.