Wednesday, September 30, 2009

French Coconut Pie

This is the coconut we we serve at The Brenham House!
Patricia loves Coconut Pie so I told her I would post it....It is very simple.
4 T. melted butter
2 eggs, beaten
3/4 c. sugar
1 T. flour
1 tsp. vanilla
1 c. milk or 1/2 and 1/2
1 1/4 c. coconut
Preheat oven to 350 degrees.  Mix all ingredients except the coconut, in a large bowl.  No need for a mixer.  In a prepared unbaked pie shell spread your coconut evenly, and pour in the mixture!  That simple.... bake for 45-60 minutes until set.  I use a convection oven for even baking and it usually takes about 38-40 minutes.  Enjoy and think of us at The Brenham House!

Tuesday, September 29, 2009

Diane Cook Jewelry Design Class

Artist Diane Cook
  Talented Jewelry Designer 
Will be teaching a series of classes that you do not want to miss!
Feather Your Nest 101
Oct. 24 2009
9:30 A.M.- 5 P.M.
Held at the historic Haw Creek Church on Henkel Square in Round Top, Tx.
Register by emailing her at
Classes are limited on size.

Go to her blog for more information or just go to see her work.

After registering book your room with us at 
The Brenham House
Bed and Breakfast!

Monday, September 28, 2009

Peanut Butter Cookies w/ Hershey's Cocoa Icing

There is nothing like an Old-Fashioned Peanut Butter Cookie!
1c. cooking oil or butter
1c. sugar
1c. brown sugar
Then add:
1 tsp. vanilla
2 eggs
Stir in 1c. peanut butter
Combine together:
2c. flour
2 tsp. baking soda
dash of salt
And add to the mixture and stir until well mixed.  Preheat oven to 375 degrees.  Drop on cookie sheet by  spoon or 3/4 oz. scoop.  Flatten with a floured fork slightly.  Bake about 10 minutes.
Hershey's Cocoa Icing:
1/2 stick of butter softened or 1/4 c.
1/3 c. chocolate (unsweetened)
11/2 c. powdered sugar
3T milk
1/2 tsp. vanilla
Mix by hand and magically it is done!


Friday, September 18, 2009

Cherry-Pineapple Dump Cake

This is a very easy recipe to make.  You can change out the flavors with other fruits and cake mixes, but this is the one we make the most at The Brenham House.
Cherry-Pineapple Dump Cake
1 can of cherry pie filling
1- lg. can crushed pineapple (slightly drained)
1 box yellow butter cake mix
2 sticks of melted butter
1 -7oz. pkg. shredded coconut
1 c. chopped pecans
Preheat oven to 325 degrees.
In a 14 -1/2x 10x 2 baking dish layer each ingredient in the order listed above, without stirring.
Bake for about 45 minutes to 1 hour.  My convection oven only takes 45 minutes.
Serve topped with sweet cream and sprinkle cinnamon, or of course, Blue Bell Ice Cream!
This is a go to recipe!

Monday, September 7, 2009

Happy Innkeepers of The Brenham House

Come and stay with us and let us spoil you!

Roasted Pears with Blue Cheese

Roasted Pears with Blue Cheese

This recipe is great for a breakfast fruit, lunch salad, or evening dessert!

3 ripe Anjou pears
1/3 c. fresh lemon juice
3 oz. crumbled blue cheese
1/3 c. dries cranberries
1/3 c. chopped pecans
1/2 c. apple cider
3 T. port
1/3 c. brown sugar, packed
1/4 c. olive oil
Shredded lettuce to plate pears

Preheat oven to 375 degrees.
Peel pears and slice in half lengthwise, coring the pear to make room for stuffing.  Reserve 1/4c. of lemon juice for drizzle.  Take the remaining lemon juice and coat pears to keep from turning brown.  Arrange pears, in a small baking dish, with the cut side up.  Remember to square off bottoms slightly to enable the pears to remain stationary in dish.  Toss the blue cheese, pecans, and cranberries together, then load up the pears.  Take the brown sugar, port, mix well and pour over the pears and let run into the baking dish. Bake pears, basting after 15 minutes, for 30 minutes.  Just before serving, place pears on a be of shredded lettuce and make your drizzle of 1/4 c. olive oil, 1/4 c lemon juice, and 1/4 c. basting liquid and drizzle over pears! Yummm!
Serve warm