Gift Certificates Phone: 608-435-6640  |

Amil's Inn is a Premier Wilton, Wisconsin Bed and Breakfast in the Kickapoo Valley

Amil's Inn Bed & Breakfast in Wilton Wisconsin, is nestled in the Kickapoo Valley minutes
from the Elroy-Sparta Bike Trail, Wildcat State Park and the Kickapoo Valley Reserve.

Archive for March, 2010

Grandma’s Potato Pancakes

March 2nd, 2010 by David Reeck

1/4 cup milk
2 eggs
3 cups raw potatoes, diced
1 small onion, quartered
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon baking powder

Put all ingredients in order listed in blender, blend about 10 seconds. Pour small amounts onto a hot griddle or frying pan. Fry until brown on both sides, turning once.
Makes about 18 pancakes.

Anita’s Cranberry Scones

March 2nd, 2010 by David Reeck

This recipe came from a friend, Janice Knutson who owns and operates along with her husband, The Grapevine Log Cabins in Sparta, WI. I have given this recipe out so many times to our guests and friends. Try using blueberries when in season. They are so delicious!

Scone
2-1/2 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter, sliced
1 cup fresh or frozen cranberries, sliced
2/3 cup sugar
3/4 cup buttermilk

Almond Frosting
1 tablespoon butter, softened
1/2 teaspoon almond flavoring
1-1/2 cups powdered sugar
3 tablespoons milk

Preheat oven to 400 degrees F. In a large bowl, mix the flour, baking powder and baking soda. Cut in butter until the mixture is pea sized. Add the cranberries and sugar; stir well. Add the buttermilk a little at a time, mixing until blended.

Divide the dough in half and roll each piece out into an 8-inch circle bout 1/2-inch thick. Cut each circle into six wedge-shaped pieces.

Put wedges on two cookie sheets and bake for 12 to 15 minutes.

After the scones have cooled, drizzle with almond-flavored icing.

Frosting instructions: In a medium bowl, cream the butter and almond flavor with an electric mixer. Gradually add the powdered sugar, scraping the sides and bottom of the bowl often. Slowly add the milk, mixing until light and fluffy.

Crantastic Quiche

March 2nd, 2010 by David Reeck

Taste-Test Kitchen baker Anita Reeck demonstrated this recipe – one that she developed – on the Wisconsin Journal program airing on WEAU-TV Channel 13, Eau Claire. The segment was broadcast Jan. 19, 2008, and repeated Jan. 20, 2008.

1 sheet frozen puff pastry, thawed
1/2 pound mild Italian sausage
1/4 cup diced onion
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup dried cranberries
1 cup Monterey Jack cheese, shredded
1 cup frozen broccoli pieces
5 eggs, lightly beaten
1-1/2 cups half and half
1/2 cup Swiss cheese, shredded
fresh parsley and cranberries for garnish (optional)

Preheat oven to 375 degrees F. In a medium skillet, brown the sausage, onion and garlic. Remove from heat, drain fat and add dried cranberries. Stir and set aside.

Spray bottom of a 9 or 10 inch deep pie pan with non-stick cooking spray. Roll out 1 sheet of puff pastry to fit inside pan, pressing pastry dough up the sides of the pan.

Sprinkle the shredded Monterey Jack cheese over puff pastry. Spread the sausage and dried cranberry mixture on top of the cheese. Next sprinkle the broccoli on top of the sausage mixture.

In a medium bowl, combine the eggs, half and half, salt, and pepper; whisk to combine and then pour into the pie pan. Top with Swiss cheese.

Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. If desired, garnish with fresh parsley and cranberries.

Yield: 6 to 8 servings.

Blueberry Patch Muffins

March 2nd, 2010 by David Reeck

It’s a joy to set out a basket of these moist muffins. These are my all time favorite muffins, and you’ll find its hard eating just one!

½ Cup butter (softened)
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups flour (all-purpose)
1 ½ cups blueberries or cranberries* , fresh or frozen

Preheat oven to 375. Cream margarine and sugar together. Add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients and stir into creamed mixture. Fold in blueberries carefully. Using an ice cream scooper, scoop into muffin pan that has been sprayed with oil. Sprinkle sugar on top. Bake 25 minutes.

* When using cranberries, add a half cup of sugar to your recipe. Makes 12 muffins.

Cranberry Smoothie

March 2nd, 2010 by David Reeck

This recipe came from the Wisconsin Cranberry Discovery Center in Warrens, WI. This recipe is quick and healthy.

½ cup cranberry juice
¾ cup whole strawberries frozen
½ cup plain or vanilla yogurt
1 tablespoon powdered sugar

Mix all ingredients together in a blender and serve. Garnish with frozen cranberry dripped in sugar. Makes two servings.

Log in | Web Site Designed and Hosted by InsideOut Solutions