100 Merridun Place
Union, South Carolina 29379
(864) 427-7052
1-888-892-6020

Recipes From the Kitchens of Merridun

See Our Newsletter and Blog for more recipes!


Double Chocolate Banana Muffins
Makes 24 regular muffins or about 7-8 dozen mini muffins

I had the privilege of having this recipe included in an innkeepers’ cookbook – Chocolate for Breakfast and Tea. As much as I love chocolate, I’m not always fond of chocolate muffins or breads—this is one exception. They are rich and moist, and our guests gobble them up.

½ cup butter, softened
1-1/3 cups sugar
2 eggs
1-1/3
cups sour cream
2 teaspoons vanilla
2 cups flour
¼ cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 ripe bananas, mashed
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts

1. Preheat oven to 350 F. Grease or line muffin pans.

2. In a large bowl, mix butter, sugar, eggs, sour cream and vanilla. Add flour, cocoa, baking powder, baking soda and salt all at once. Mix just until ingredients are blended. Stir in mashed banana, chocolate chips and walnuts.

3. Fill muffin cups 2/3 to ¾ full. Bake for 18-20 minutes or until a toothpick comes out clean—be careful not to hit a melted chocolate chip! Cool for 5 minutes; then remove muffins from tins, and place them on a rack to cool. Serve warm or at room temperature.


SWEET 'N SOUR RED CABBAGE
4-5 servings

Add this to your Oktoberfest menu!

2 tablespoons bacon drippings
4 cups red cabbage, shredded
2 cups apples, cut into cubes
1/4 cup brown sugar
1/4 cup vinegar
dash pepper
1-1/4 teaspoons salt
1/2 teaspoon caraway seeds (optional)
1/4 cup water

1. Heat drippings in skillet, add remaining ingredients. Cook covered over low heat; stir occasionally.

2. For crisp cabbage, cook 15-20 minutes; for tender, cook 25-30 minutes.


Apricot Walnut Tarts
Makes 8-12 servings

8-12     3-inch tart shells, pre-baked or 2 boxes miniature filo or tart shells (about 30)

3 egg whites
½ cup sugar
¾ cup dried apricots
½ cup sugar
1 cup cracker crumbs ( Ritz, club, saltines)(about ½ sleeve)
¾ cup chopped walnuts
1 teaspoon vanilla

Whipped cream and chopped walnuts for garnish 

  1. Beat together egg whites and ½ cup sugar until mixture is creamy.  Do not beat to stiff peaks.
  2. In a food processor, chop apricots with ½ cup sugar until apricots are finely chopped, but not pureed.
  3. Add apricots, cracker crumbs, walnuts and vanilla to egg white mixture.  Place batter in tart shells and bake at 350 for 15-20 minutes, until top is very lightly browned.  Remove from oven and allow to cool.
  4. Serve with whipped cream and finely chopped walnuts. These are chewy, tart & fruity.

Italian Potato-Tomato Pie
Makes 6-8 servings

2  Pound Potatoes - peeled
¼ Cup Butter - softened
½ Cup Sour cream
½ Cup Chives

Seasoned Salt & Pepper, to taste
12 Ounce Mozzarella – sliced or shredded
3  Medium Tomatoes - peeled and sliced
½ Teaspoon Basil
½ Teaspoon Oregano
½ Teaspoon garlic powder
½ Cup Parmesan Cheese
¼ Cup Melted butter

  1. Cover the potatoes with salted water and boil till tender. Drain and mash. Stir in softened butter, sour cream, chives, seasoned salt and pepper.
  2. Butter or grease a 9 1/2" deep pie plate or 9x13 baking pan. Spread in mashed potatoes over bottom.
  3.  Arrange half of  Mozzarella cheese on potatoes. Top with tomatoes. Sprinkle with basil and oregano & garlic.
  4. Top with remaining Mozzarella cheese, Parmesan cheese and melted butter.
  5. Bake at 400 degrees for 25 to 30 minutes or until cheese if melted and lightly browned. Cool slightly before cutting.

                            A-Z BREAD (makes 2 large loaves)

This "basic" recipe allows you to make whatever type of bread you want.  Experiment and have fun.

3      cups flour
1      tablespoon cinnamon
1      teaspoon baking soda
1      teaspoon salt
1/2   teaspoon baking powder
3      eggs
2      cups brown or white sugar
2/3   cup vegetable oil
2      cups fruit or vegetables, mashed or grated
1      tablespoon vanilla
1      cup chopped nuts
1      cup dates or raisins

1.  Preheat oven to 325.  Lightly grease and flour 2 large loaf pans.

2.  Stir together flour, cinnamon, baking soda and salt; set aside.  Beat together eggs, sugar and oil.  Stir in fruit or vegetables and vanilla.  Stir in flour mixture, nuts and raisins/dates. Pour batter in prepared pans.  Bake 50Ä60 minutes until center of loaf tests done.  Cool on rack.

3.  From apples to zucchini: apples, applesauce, avocados, apricots, bananas, berries (pureed or whole), ground oranges, peaches, pears, crushed pineapple, pumpkin, rhubarb (cooked), zucchini.  What are you waiting for?


BUTTERNUT SQUASH SOUP (6-8  servings)

1     butternut squash, peeled, cubed
3     granny smith apples, peeled, cored, diced
1     large onion, diced
2     tablespoons butter
1     tablespoon curry powder
2     tablespoons vegetable oil
2     cloves garlic, minced
2     cups strong chicken stock
2     cups apple juice
1     cup heavy cream
       salt & white pepper

1.  In heavy saucepan sauté onions & garlic in butter and vegetable oil. Sauté 3-5 minutes until opaque.  Add curry powder and sauté for another minute.  Add apples, squash, chicken stock and apple juice.  Cook over low to medium heat until squash is tender, about 25-30 minutes.

2. Carefully puree soup (in small batches) in food processor or through sieve.  Return to pot and add cream, salt & white pepper.  Simmer another 15 minutes until flavors blend.  If too thick add additional stock or apple juice.  If too thin, simmer an additional 15-30 minutes.


Banana Crème Cake (Makes 12-15 servings)

Cake:

1     package yellow or white cake mix
1     small package instant banana cream pudding mix
2     ripe bananas, mashed
4     eggs
¼    cup oil
1     cup water

 Frosting:

2     packages dream whip topping mix
1     small package instant banana cream pudding mix
1
½  cups milk

1.  Preheat oven to 350 .  Grease and flour a Bundt pan or tube pan.

 2.  Cake:  Add all cake ingredients and mix well.  Pour into prepared.  Bake for 50-60 minutes, or until cake tests done.  Cool 10 minutes then remove from pan.  Cool completely.

 3. Frosting:  Mix all ingredients until thick and fluffy.  Frost top and sides of cake.  If you want two or three layers, cut cake horizontally; spread some frosting on each layer, then frost top and sides.   Serve cold; keep cake well covered and refrigerated.


Tuscan White Bean Dip (Makes about 2 cups)

2 cans Cannellini Beans -- drained and rinsed (you can substitute Great Northern beans, if desired)
2  Tablespoons Roasted Garlic
2  Tablespoons Balsamic Vinegar -- (white if available)
2  Tablespoons Olive Oil
½ teaspoon dried sage – or more to taste
Salt And Pepper -- to taste

  1. Process all ingredients except seasonings until smooth.
  2.  Stir in seasonings and mix together

Serve near room temperature with crackers, toasted bread slices or chips
.
 

Make this for your Valentine!

Chockahlua Cheesecake (Yield: 10-14 servings)

Crust

1 1/2 cups chocolate wafer crumbs or graham cracker crumbs
1/4 cup melted butter
2 T sugar

Filling

2 pounds cream cheese--softened
2/3 cup sugar
1 cup Kahlua
4 large eggs
9 ounces dark chocolate (or milk chocolate)
¼ cup heavy cream 

Topping

1-1/4 cups dark or milk chocolate
¼ cup whipping cream
2 Tablespoons Kahlua

  1. Crust:  Mix crumbs, butter, and sugar. Press onto bottom and up sides partway of a 10" cheesecake or spring form pan. Freeze 5 minutes, then bake at 350 degrees for 10 minutes and allow to cool.
  1. Filling:  Melt chocolate and ¼ cup cream – allow to cool.  In a food processor or mixer, combine the cream cheese and sugar until smooth; stir in Kahlua.  Add eggs one at a time, mixing well after each addition. Stir in chocolate and pour into prepared crust. 
  1. Bake at 350 for about 45-55 minutes until cheesecake is set and center barely jiggles.  Allow to cool.

Topping:  Melt chocolate and whipping cream; stir until smooth.  Stir in Kahlua and spread on top of cake.  Refrigerate about 6 hours or until set.

 

 

 

 

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