GRACIOUS HOSPITALITY CLASS of 2019

So blessed to be able to work with this beautiful group of

strong amazing women.

May God Bless you in your Gracious Hospitality!

OUR HOME A BED AND BREAKFAST

This week we studied ways to make our home a bed and breakfast 

for traveling missionaries and guests.  

We shared ways to make them feel welcome and 

prepared easy breakfast ideas and recipes to feed our guests.

Hand Crafted Granola

Ingredients

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins (We used dried cherries)

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Apple Dumplings

2 Granny Smith apples, 

      peeled and cut into 8 pieces

2 pkgs. crescent rolls

1 can Mountain Dew or Sprite or TopoChico

1 1/2 cups sugar

2 sticks of real butter  

dash vanilla  1/2 tsp approximately

Dash cinnamon            (I like a little more)

Microwave apple slices about 2 minutes.  Roll one slice of apple in each roll.  Place in a dish, melt butter, sugar, vanilla, cinnamon and pour over rolls.  Pour Mountain Dew/Sprite over this.  Bake at 350 degrees for 45 minutes.  

Southern Cornbread and Egg Casserole

  A Beckmann Inn

1 cup yellow cornmeal

1 cup flour

1/4 tsp baking soda

2 Tbsp sugar

1 1/4 cups buttermilk

1 egg

8 eggs

3/4  cup diced cooked ham

1 1/2 cup (6oz) cheddar or Swiss cheese

2 cups of milk

Dash of Pick-a-Peppa or Worcestershire sauce

Salt and pepper, to taste

Preheat oven to 375 degrees. Spray a 9 inch round baking pan with nonstick cooking spray. Put the cornmeal, flour, baking soda, sugar, buttermilk, and 1 egg into a mixing bowl; stir just until combined. Pour into the pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow cornbread to cool.  

When the cornbread is cooled, crumble it into large chunks and put it in a 9x13 baking pan sprayed with non-stick cooking spray.  Sprinkle the ham and cheese over the top.

Whisk or beat together 8 eggs, milk, Tabasco sauce, salt and pepper in a large bowl.  Pour over ingredients in the pan.  Bake for 30 minutes, or until done.  Let stand for 5 minutes before serving.

90 Minute Cinnamon Roll

Dough: Filling:

3 1/4 cups all-purpose flour, divided 1 cup firmly packed brown sugar

1 envelope yeast 1 tablespoon cinnamon

1/4 cup sugar 1/2 cup margarine, softened

1/2 teaspoon salt

3/4 cup milk

1/4 cup water

1/4 cup margarine

1 egg

*Set aside 1 cup all-purpose flour from the total amount. Mix remaining flour, yeast, sugar, and salt in a large bowl.

**Heat milk, water, and 1/4 cup margarine until hot to the touch, 125F-130F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto a floured board and knead 5 minutes. Cover dough and let rest 10 minutes.

***Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Roll from the long side, jelly-roll style; 09 to seal the seam.

****Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 mins. Bake at 375 F for 20 mins or until browned. Remove from muffin cups to cool. 

Frosting

4     ounces cream cheese, softened

1/4     cup butter, softened

1 1/2    cups powdered sugar

1 1/2    teaspoons milk

1/2     teaspoon vanilla

In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls.

Breakfast Quinoa

Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.

Yield
Makes 2 cups

Ingredients

2 cups whole or low-fat milk, plus more for serving

1 cup quinoa, rinsed

3 tablespoons light-brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup (1/2 pint) fresh blueberries, plus more for serving

(We used Dried cherries. They plump up when cooking.)

Directions

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed. About 15 minutes.

Stir in sugar and cinnamon. Cook, covered until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Breakfast Pizza

 10 eggs, beaten

  1 cup chopped ham

 1/2 cup chopped onions

 1/2 cup chopped green peppers

 6 ounces shredded cheddar cheese

 6 ounces shredded pizza cheese

 1  large Boboli pizza crust

   1. Preheat oven to 350°F.

   2. In large skillet cook ham, onion, and pepper over medium heat.

   3. Add eggs.

   4. Cook until eggs are almost set (but still slightly runny).

   5. Remove from heat.

   6. Add 1/2 of the mozzarella and 1/4 of the cheddar; mix well.

   7. Pour mixture into Bobali shell.

   8. Top with remaining cheese.

   9. Bake at 350°F for 15-20 minutes or until cheese is melted and eggs are firm.

   10. Let sit for 3-4 minutes before serving.

These ladies have worked really hard this year and the results are in their baking.

It has been a blessing watching them work.