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Enjoy one of our delectable recipes...

Chef Dani had always interested in cooking and baking. When we took over the Bed & Breakfast 6 years ago she found a new way to explore her interests with breakfast. She went back to school shortly after that to hone her skills at the Yorktowne Business Institute's School of Culinary Arts. A year after she graduated we opened the Red Brick Bakery & Tea Room in Red Lion. On this page we get to sample some of her favorite receipes.



  • Red Wine Poached Pears
  • Pumpkin Cheesecake
  • Strawberry Rhubarb Crisp
  • Orange Waffles
  • Ice Cream Sandwiches
  • Orange Julius

    • Red Wine Poached Pears
    Ingredients Directions
  • 3 medium-size firm pears, such as Anjou, Bartlett, or Bosc
  • 1 cinnamon stick
  • 1 vanilla bean
  • 1/2 Tbsp lemon zest
  • 1/2 Tbspp orange zest
  • 1 1/2 cups orange juice
  • 3 1/2 cups cabernet sauvignon
  • 3/4 cups granulated sugar
  • whipped cream, nuts (optional)
    		• Peel pears and halve them from end to end. Remove core using a melon baller. Place pears in saucepan and add the remaining ingredients. Partially cover the pan, bring to a simmer, and poach the pears gently for 1 hour. Cool the pears in the poaching liquid overnight. Remove pears from poaching liquid and reduce liquid until a desired consistency for a sauce. Serve 2 helves on a plate with the whipped cream, nuts and sauce for garnish.

    Pumpkin Cheesecake
    Ingredients Directions
    filling:
  • 2 lbs. cream cheese
  • 1 1/4 cup brown sugar
  • 1/4 cup flour
  • 1 t cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/2 t nutmeg
  • 1 t salt
  • 5 eggs
  • 16 oz. Pumpkin puree

    crust:

  • 1 1/2 cup graham cracker crumbs
  • 6T melted butter
  • 1/4 cup granulated sugar
    		• Preheat oven to 350 degrees. Place crust ingredients in mixing bowl and blend well. Press the crumbs into the bottom of a spring form pan in an even thickness. Bake the crust for 10 minutes and then cool completely before filling. For filling, cream together ingredients in order listed. A mixer with a flat paddle should be used and keep mixing to a minimum. Place in spring form pan and bake approximately 1 hour until the cheesecake is set.
    Strawberry Rhubarb Crisp with Walnut Topping
    Ingredients Directions
    for Fruit:
  • 1 1/2 pounds rhubarb, leaves trimmed, stalks only, cut into 3/4-inch pieces (About. 3 cups)
  • 1 pint fresh strawberries, hulled and quartered
  • 1/2 cup sugar
  • 2 teaspoons of flour
  • 1 teaspoon of lemon zest, freshly grated

    for Topping:

  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup all purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons cinnamon
  • Pinch salt
  • 2/3 cup chopped walnuts
  • Pre heat oven to 350 degrees.
    		• In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish. For topping, combine flour, sugar, cinnamon and walnuts, pour in melted butter and toss to combine, tumble over fruit mixture. Bake until fruit is bubbling and topping is browned. Serve warm with softly whipped cream or vanilla creme anglaise.
    Orange Waffles
    Ingredients Directions
  • 2 cups flour
  • 3 tsp. baking powder
  • 2 tbs. sugar
  • 1/2 tsp. salt
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup pulp free orange juice
  • 4 tbs. melted butter
  • 3 tbs. grated orange zest
    		• In large bowl sift together flour, baking powder, sugar and salt. In separate bowl combine eggs, milk, orange juice and butter; beat well. Add orange zest to egg mixture ; pour this into flour mixture beating well until mixture is smooth. Ladle onto hot, well-oiled waffle iron and cook until waffles are golden. Serve hot with butter, jam and syrup.
    Ice Cream Sandwiches
    Ingredients Directions
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 2 tsp. pure vanilla extract
  • 2 large eggs
  • 2 quarts vanilla ice cream
    		• In a medium bowl combine the flour, cocoa, baking soda and salt. Stir to blend, then sift together onto a piece of wax paper. Set aside. In a large bowl beat the butter, sugar and vanilla until evenly blended. Add the eggs one at a time, beating thoroughly after each addition. It's okay if the mixture looks curdled at this point. Add the sifted dry ingredients and stir vigorously until completely mixed. Cover the bowl with plastic wrap and refrigerate for 1 hour. Place the chilled dough on a work surface and divide in half. Roll each half into a log 1.5 to 2 inches in diameter. Wrap in wax paper and freeze dough until firm enough to slice. Slice into ¼ to ½ inch slices and bake for 17 - 20 minutes at 350 degrees (use a baking stone if possible). Watch closely if you do not use a baking stone - you may need to adjust cooking time. In the oven, cookies will puff up and then flatten out when done. Remove from oven, cool, and spread ice cream between two cookies. Freeze until firm and then enjoy.
    Orange Julius - A Refreshing Cool Treat
    Ingredients Directions
  • 1/3 cup of frozen orange juice
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 tsp vanilla (or more to taste)
  • 6 ice cubes
  • 1/4 cup sugar (or to taste)
    		• Combine all ingredients in blender, blend until smooth. Serve in a tall chilled glass with a slice of orange and spring of mint for garnish.


    Recipes Last Updated August 8, 2006.

    ©2006 Red Lion Bed & Breakfast