Americus Garden Inn

Bed & Breakfast

“where history meets romance…”

Our Favorite Recipes

Some recipes from our home to yours for you to prepare and share with your loved ones. 

2007 Georgia Pecan Festival

FIRST PLACE WINNER

"Best Tasting Pecan Pie"

Check the Americus Garden Inn blog for the newest recipes:

Blueberry Oat Muffin Tops Recipe

Gluten Free Cheese Muffins Recipe

A Small Batch of Brownie Muffins Recipe

A Small Batch of Peanut Butter & Jelly Muffins Recipe

Gluten Free Banana Muffin Recipe

Table of Contents

1. Banana Bread
2. Chocolate Ricotta Muffins
3. Cinnamon Roll Griddlecakes
4. Georgia Pancakes
5. Georgia Peach Bread
6. Microwave Baked Apples
7. Nutty Oatmeal Pancakes
8. Oven Cheese Omelette
9. Peanut Butter "Feather" Pancakes
10. Pumpkin Corn Muffins
11. Roasted Pears
12. Salsa Omelette
13. Vegan Yeast Pancakes

Banana Bread

This is a wonderful variation of a common favorite.

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1-1/2 cups melted butter

1-3/4 cups brown sugar

4 eggs

2-1/2 teaspoon vanilla

1/2 teaspoon almond extract

grated rind from one orange

4 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

3 teaspoons baking powder

1/2 teaspoon nutmeg

2 teaspoons cinnamon

2 cups mashed ripe bananas soaked in 1 cup strong black coffee

1 cup each raisins and chopped walnuts

1.     Grease two loaf pans.

2.     Beat together ingredients melted butter, brown sugar, 4 eggs, vanilla, almond extract and grated orange rind, adding eggs one at a time.

3.     Then add flour, salt, baking soda, powder, nutmeg and cinnamon.

4.     Add banana mixture alternately to butter mixture. Mix gently.

5.     Then add nuts and raisins.

Bake at 350 degrees for 40 to 50 minutes.

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Chocolate Ricotta Muffins

We also refer to these as "chocolate cheesecake muffins".  They are yummy.

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2 1/3 cups flour

1 cup sugar

¾ cup semisweet chocolate chips

1/3 cup cocoa

2 tsp. baking powder

¾ tsp salt

1 cup ricotta cheese

2 large eggs, lightly beaten

1 1/3 cups milk

1 tsp. vanilla

¼ cup canola oil

Cooking spray

1.  Preheat oven to 350 degrees.  Spray ¼ cup muffin tin        with cooking spray (or use liners).

2.  In a large bowl mix flour, sugar, chips, cocoa, baking powder and salt.

3.  In a medium bowl mix cheese with eggs, one at a time, beating well after each addition.  Whisk in milk and vanilla until blended.

4.  Fold cheese mixture and oil into flour mixture until just blended.

5.  Spoon batter into muffin cups.

6.  Bake 25 minutes or until wooden pick inserted in center comes out clean.

7.  Remove from pans immediately and cool on a wire rack.

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Cinnamon Roll Griddlecakes

In the 2008 "Pancakes with Personality Contest", we took a semi-finalist position with this recipe. Everyone loves cinnamon rolls for breakfast, especially with apple walnut filling and lots of icing.  These griddlecakes, with their unique texture and delicious apple topping, recreate the delight in a pancake version.

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½ cup all purpose flour

¼ cup whole wheat flour (King Arthur brand preferred)

1½ TBS sugar

¼ tsp salt

2 tsp baking powder

½ TBS cinnamon

1 egg, beaten

½ cup milk

1 TBS corn syrup (Karo brand preferred)

2 TBS melted butter

½ TBS vanilla extract

1. In a large bowl combine flours, sugar, salt, baking powder and cinnamon.
2. In a medium bowl, combine eggs, milk, corn syrup, butter and vanilla.
3. Add dry ingredients to wet. Stir just until blended.  Batter will appear thin.
4. Allow batter to rest at least 10 minutes.  It will thicken as it sits.
5. Preheat griddle to appropriate temperature.  Brush with canola oil.
6. Use ¼ cup batter per pancake.  Flip when bubbles appear and bottom side is golden.  Cook second side until golden.
7. Top with apple walnut topping*, then drizzle with icing*.  Serve and enjoy immediately.

Apple Walnut Topping:

1 large apple, peeled, cored, and diced (Braeburn preferred)

1 TBS butter

3 TBS brown sugar

¼ tsp cinnamon

¼ cup chopped walnuts

1. Melt butter in a sauce or sauté pan.
2. Stir in brown sugar and cinnamon until smooth.
3. Stir in apples.
4. Cook over medium-low heat for about 10 minutes (or until tender) covered, stirring often.
5. Remove from heat and stir in walnuts.

Icing:

1 cup confectioners sugar

1¼ tsp vanilla extract

3½ - 4½ tsp milk (start with less, may need a little more)

1. Combine confectioners sugar, vanilla and 3½ tsp milk in a medium bowl.  Add more milk, as needed, to bring icing to desired consistency.
2. Spoon icing into disposable zip lock plastic bag.  Seal bag and snip off corner to drizzle icing onto pancakes.

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Georgia Pancakes

This recipe is from a 1940's regional cookbook.  We prefer the cornmeal variation.

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2 cups sifted flour (or 2/3 cup flour, 1 1/3 cup corn meal)

1 ½ tsp baking soda (or 1 tsp for cornmeal variation)

½ tsp salt

1 TBS sugar

2 eggs

2 cups sour milk or buttermilk (or 1 ½ cups for cornmeal var.)

1 ½ TBS melted butter or other shortening

1.     Sift flour, soda, salt and sugar.

2.     Beat eggs until light, add milk, then add gradually to flour mixture.

3.     Beat until smooth and free from lumps and add melted butter.

4.     Pour by ¼ cupfuls onto heated, greased griddle.

5.     Cook until porous and brown, turn and brown other side.

Makes 24 (18) pancakes.

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Georgia Peach Bread

This recipe is a great way to use all those over-ripe  Georgia peaches.

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½ cup shortening

1 ½ cups sugar

2 eggs

2 ¼ cups pureed peaches

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp salt

1 cup finely chopped pecans

1. Cream sugar and shortening together.
2. Add eggs, mix thoroughly.
3. Add peach puree and vanilla.
4. Add dry ingredients and nuts.  Stir until blended.
5. Pour into 2 loaf pans 5 x 9 that have been well greased and floured. 
6. Bake at 325 for 55 minutes to 1 hour.
7. Let bread cool for a few minutes before removing from pan.

 Yield:  2 loaves

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Microwave Baked Apples

A tasty way to get your "apple a day".

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1 medium apple per person

1 TBS brown sugar per apple

½ TBS butter per apple

cinnamon to taste

1. Using a melon baller, scoop out stem, core and seeds of apples leaving bottom intact.

2. Using sharp knife, slice a thin waist around each apple. Arrange apples in baking pan.

3. Fill each apple with 1 TBS brown sugar, top with ½ TBS butter and sprinkle with cinnamon.

4. Cover apples with wax paper.

5. Microwave on high until tender.  Let stand covered for 3 minutes before serving.

a.   6 apples for 10 – 14 minutes

b.  4 apples for 6 – 10 minutes

c.   2 apples for 3 – 5 minutes

d.  1 apple for 2 – 3 minutes

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Nutty Oatmeal Pancakes

This recipe is one of our all-time favorites served with real maple syrup or fresh fruit sauce.

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¾ cup whole wheat flour (can use all-purpose)

1/3 cup oatmeal (or multi-grain cereal)

1 TBS sugar

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 beaten egg

1 cup buttermilk

2 TBS oil

¼ cup chopped almonds (or walnuts, pecans, macadamias)

1.     Preheat griddle or skillet.

2.     In a medium mixing bowl, stir together flour, oats, sugar, baking powder, baking soda, and salt.

3.     In a small mixing bowl combine egg, buttermilk and oil.

4.     Make a well in the center of dry ingredients.  Add egg mixture all at once and stir just till blended.

5.     Stir in nuts.

6.     Pour about ¼ cup batter onto lightly greased griddle.  Cook until bubbled and edges are dry.  Flip and cook other side.

 Yield: 8-10 pancakes 

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Oven Cheese Omelette

This recipe is so easy and delicious. 

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8 eggs

1 cup milk

salt, if desired

pepper, to taste

8 cooked bacon strips, crumbled (or diced ham)

2 ½ cups (10 oz) shredded cheese

1.     Preheat oven to 350 degrees.

2.     Spray 6-cup baking dish (10 ½ inch diameter) with Pam

3.     In a large bowl, whisk the eggs until blended.

4.     Mix in remaining ingredients.

     5.  Bake for 30 to 35 minutes, or until set and lightly brown.

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Peanut Butter "Feather" Pancakes

For real peanut butter lovers, serve with melted peanut butter and honey or preserves.  If you like peanut butter cups, add some chocolate chips.

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1 cup sifted all-purpose flour

2 TBS sugar

2 TBS baking powder

½ tsp salt

1 beaten egg

1/3 cup crunchy or creamy peanut butter

1 cup milk

1 TBS oil

1.   In a mixing bowl, combine flour, sugar, baking powder, and salt.

2.   In a small mixing bowl combine egg with peanut butter until blended.  Stir in milk and oil.

3.   Make a well in the center of dry ingredients.  Add wet mixture all at once and stir just till blended.

4.   Let the batter rest for at least 10 minutes.

5.   Pour about ¼ cup batter onto lightly greased griddle.  Cook until bubbled and edges are dry.  Flip and cook other side.

 Yield:  12 pancakes

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Pumpkin Corn Muffins

An interesting variation of an old favorite.

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1 ¼ cups flour

1 cup yellow corn meal

1/3 cup granulated sugar

4 tsp. baking powder

½ tsp. salt

2 eggs

1 ¼ cups pure pumpkin

1/3 cup milk

¼ cup oil

1.     Preheat oven to 375.

2.     Grease 12 muffin cups

3.     Combine flour, cornmeal, sugar, baking powder and salt in large bowl.

4.     Beat eggs, pumpkin, milk and oil in medium bowl until combined.

5.     Add to flour mixture, mix thoroughly.

6.     Spoon batter into muffin cups

7.     Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.

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Roasted Pears

These are fabulous, well worth the time and effort.

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½ pear per person

Lemon juice

½ cup sugar (or granulated brown sugar)

2 TBS melted butter

1/3 cup water

1/3 cup orange liqueur or orange juice

1.     Preheat oven to 425 degrees.

2.     Using a melon baller, cut out each pear’s core from the bottom, leaving the pear intact.

3.     Brush the inside of each pear with lemon juice and sprinkle with sugar.

4.     Brush each pear with melted butter.

5.     Place remaining sugar in a bowl or on a sheet of waxed paper.  Roll each pear in sugar so that it is evenly coated.

6.     Place pears in baking dish large enough to hold them.

7.     Add water and Grand Marnier to bottom of pan.

8.     Bake for 45 minutes, basting occasionally with the liquid in the dish.  If they’re getting too brown, loosely cover with foil.

Serve warm or cold.

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Salsa Omelette

This is great served with cornmeal pancakes.

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1/2 cup hot chunky salsa

1 cup shredded Jack cheese

1 cup shredded Cheddar cheese

6 eggs

1 (8oz) ctn. sour cream

1.     Preheat oven to 350 degrees.

2.     Pour the salsa into bottom of greased 10 inch quiche dish.

3.     Sprinkle cheeses over salsa.

4.     In blender container, combine eggs and sour cream.  Blend until smooth

5.     Pour egg mixture over cheeses.

6.     Bake, uncovered for 30 to 40 minutes or until set.

 Serves 6.

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1. Whisk first 4 ingredients together in a medium bowl.
2. In the small bowl of the food processor, combine flax and water until thick and foamy.
3. Add oil and soy milk to flax mixture.
4. Add wet ingredients to dry.
5. Allow batter to sit covered overnight in the refrigerator.
6. Remove batter from refrigerator as you heat griddle to proper temperature for pancakes.
7. If batter appears too thick, add a couple of TBS of extra soy milk.
8. Grease griddle lightly using canola oil or use PAM.
9. Cook on one side until golden brown, flip and cook other side until golden.
10. Serve with real maple syrup.
     
    (Notes:  feel free to add fruit, vanilla, cinnamon, nuts, etc. to make these interesting.)

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Recipes provided by Susan Egelseer. 
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Revised: 03/15/12.

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