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FAVORITE RECIPES OF OUR
WILLIAMSBURG BED AND BREAKFAST GUESTS

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Spice Pancakes with fresh lemon sauce

Pancakes Fresh Lemon Sauce

3 egg yolks
1 3/4 cups buttermilk
1 tsp baking soda
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp. sugar
3 Tbsp. butter
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp molasses
3 egg whites, stiffly beaten

1 cup sugar
2 Tbsp. corn starch
2 cups water
1/4 cup butter
2 Tbsp. grated lemon rind
1/4 cup lemon juice

 

For Pancakes:
Beat the egg yolks with an electric mixer. Add remaining ingredients, except egg whites and beat until smooth. Gently fold in whipped egg whites. Pour batter by 1/4 cupfuls onto greased hot griddle. Flip when they are puffed and full of bubbles. Cook until golden.

For Sauce:
Combine the sugar and corn starch in a saucepan. Gradually add water and bring to a boil. Cook over medium heat, stirring constantly, or 5 minutes, or until thickened. Remove from heat. Stir in butter, lemon rind and lemon juice. Mix well and serve warm.

                                                         
Molasses Cookies
 


4 1/2 cups all purpose flour
4 tsp. Ground ginger
2 tsp. Baking soda
1 1/2 ground cinnamon
1 tsp ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar

 
In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of the flour mixture; beat until combined. Stir remaining flour in with wooden spoon. Shape dough into 1-inch balls. Roll in coarse sugar. Place on ungreased cookie sheet 2 inches apart. Bake in a 350 oven 12 to 14 minutes until light brown and puffed. Let stand for 2 minutes before transferring to wire rack.

English Muffin Bread

3 cups all purpose flour
Two 1/4-ounce packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
2-1/2 additional cups flour
cornmeal
Eggs Benedict served with homemade
English Muffin Bread		  

Preheat oven to 400 Combine 3 cups flour with yeast, sugar, and soda. Set aside. Heat milk and water until luke warm. Add all at once to dry mixture; beat well. Stir in enough additional flour (up to 2 1/2 cups) to make a stiff dough. Divide between two 9x5 loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in a warm place for 45 minutes. Bake 25 minutes. Remove from pans immediately. This bread freezes well and this is what I use in the Legacy for our Eggs Benedict. Makes two loaves.