Archive for the ‘Recipes’ Category

Berry-Orange Coffee Cake Muffins

November 21st, 2012 by tucsonbb

Cranberry Orange Muffins



We tried these muffins last week with our guests, and they were a hit.  Try them and see for yourself.  Better yet, stay with us and let us bake them for you at the Hacienda.

2 cups flour                                                                                                                                                            

1 1/2 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/3 cup butter, softened

1/2 cup each packed brown & granulated sugars

1 cup whole-milk ricotta cheese

1 egg

1 Tbs finely shredded orange peel

1 Tbs finely chopped crystallized ginger

1 recipe Orange Glaze

1/2 cup walnuts, toasted & chopped

Orange Glaze: Combine 1 cup powdered sugar, 1 Tbs orange juice, 1/2 tsp vanilla.  Stir in 1 Tbs melted butter and 1/2 tsp shredded orange peel.


Baked Stuffed Apple

November 12th, 2012 by tucsonbb

Baked Stuffed Apple

This is a guest favorite at the Hacienda which can serve up to 12 people.  It is also ideal for one or two people since the dried mix can be stored in an air tight container for later use.

Dried mix ingredients:  

1/2 cup light brown sugar

1/2 cup diced walnuts or pecans

1/4 cup raisins

2 cups rolled oats

2 tbs. cinnamon

Other ingredients:

1-12 large size Macintoch, Fugi, or Rome apples

1 tbs. butter for each apple

1 stick of cinnamon for each apple

Directions: Core each apple, taking as little of the interior as possible but removing the seeds.  Pack the interior 2/3 full with baked apple mix.  Add 1 tbs. butter.  Then pack the rest of the apple with mix.   If the apple isn’t level on the bottom, thinly slice a bit off the bottom area that is too high.  Place the apples in a glass baking dish and bake at 350 degrees for about 15-20 minutes or until the skin of one of the apples begins to split.  Baking time depends on the type and ripeness of the apples.  When baked, place each apple in a shallow serving dish and pour a bit of  the cooked apple juices over each apple.  Garnish with a cinnamon stick.

Mexican Chocolate Cookies

February 10th, 2012 by tucsonbb

5 oz bittersweet (60-70%)  chocolate, coarsely chopped

Mexican Chocolate Cookies

3/4 cup flour

1/2 tsp ground cinnamon

Dash ground red pepper

1/4 tsp baking powder

1/4 tsp salt

1 1/4 cup sugar

1/4 cup butter, softened

1 large egg

1 tsp vanilla extract

3/4 cup slivered almonds

cooking spray


Preheat oven to 350 degrees

Place chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring until smooth.  Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).  Add egg; beat well.  Add cooled chocolate and vanilla; beat just until blended.  Add flour mixture; beat just until blended. Add almonds and stir.  Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray.  Bake at 350 degrees for 10 minutes or until almost set.  Remove from oven.  Cool on pans 2 minutes or until set.  Remove from pans; cool completely on a wire rack.



Almond Crunch Cookies

October 30th, 2011 by tucsonbb

These cookies are a guest, and innkeeper, favorite.  Rosemary & David steal them from the freezer which makes it difficult for Shanna, our cookie baker, to keep enough for guests.

Almond Crunch Cookies

Ingredients: (Makes18 cookies)

1/2 cup        softened salt free butter
3/4 cup        sugar
1                  large egg
1/2 tsp         pure almond extract
1/4 cup        ground almonds
1 cup           all purpose flour
1 cup           chocolate chips
1 cup           sliced almonds

1/4 cup        half & half or heavy cream
2 tsp            light corn syrup
1 cup           white chocolate chips


1.  Preheat oven to 350 degrees.  In a medium bowl  blend butter and sugar with an electric mixer until mixture forms a greasy paste.  Scrape down sides of bowl, then add egg and almond extract.  Beat at medium speed until light and fluffy.
2.  Add the ground almonds and flour and blend at low speed until combined.  Do not overmix.  Form dough into 1 inch balls and roll in sliced almonds, coating each ball thoroughly.
3.  Place balls on 2 inches apart on ungreased cookie sheets.  Bake for 15-18 minutes or until cookies are slightly brown along edges.  Immediately transfer cookies to a cool surface covered with waxed paper.
4.  To make chocolate glaze, scald cream in a small saucepan. Then remove from heat. Stir in chocolate chips and corn syrup. Cover and let stand for 15 minutes.  With small wire whisk or wooded spoon, gently mix glaze until smooth being careful not to create bubbles in the chocolate.  When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze.
5.  Repeat the process with the white chocolate chips.
6.  Refrigerate the cookies on the waxed paper until the glaze has set, about 10 minutes.



Orange Coconut Ambrosia

September 18th, 2011 by tucsonbb

Orange Ambrosia

Orange Ambrosia

Orange Coconut Ambrosia is one of the beautiful simple fresh fruit dishes served at Hacienda del Desierto Bed & Breakfast as part of their continental plus breakfast. What is a continental plus breakfast anyway??? That means you get more than just coffee and a baked item. In our case there are hard boiled eggs from chickens raised on the Hacienda, David’s very popular home made granola as well as other whole grain cereals, a fresh or cooked fruit dish, coffee and a whole selection of herbal and caffeinated teas, several kinds of juice choices, and a freshed baked goodie of some kind. Keep reading our blogs as we’ll be adding recipes for many of our fruit and baked offerings.

6 large oranges peeled with all white pith cut away and seeds discarded
1/4 cup sugar
2 cups sweetened angel flake coconut
1/4 cup fresh orange juice

Directions: Arrange layer of orange sections in bottom of large bowl and sprinkle a little sugar and coconut on top. Repeat layers until ingredients are used up, ending with a layer of coconut. Drizzle orange juice over top, cover with plastic wrap and chill well. This dish can be chilled all night, ready for a very special breakfast. When chilled, place in an attractive dish. If you have a garden, choose an edible flower and herb to make your dish picture perfect.

Granola (7 servings)

February 5th, 2010 by tucsonbb

B&B Recipes: Granlola

  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup cashews
  • 1/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup maple syrup
  • 1/4 cup vegetable oil
  • 1/2 tsp. salt
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds

Directions: Preheat over to 250 degrees. In a large bowl, combine the oats, nuts, seeds, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Bake for 75 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried fruits and mix until evenly distributed. Note: The recipe can be altered to add nuts, seeds, or dried fruits, or remove items that you don’t like or don’t agree with you.

Vanilla Chip Maple Cookies (7 doz)

February 5th, 2010 by tucsonbb

B&B Recipes: Maple Cookies

  • 1 cup shortening
  • 1/2 cup butter or margarine (softened)
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp. maple flavoring
  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 cups white chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup butter or margarine (softened)
  • 4 cups confectioners’ sugar
  • 1 tsp maple flavoring
  • 4-6 tbs. milk
  • 3 1/2 cups pecan halves
  1. Pre-heat over to 350 degrees. Cream the shortening, butter & Brown sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in the vanilla & maple flavoring.
  4. Combine the flour & baking soda & gradually add to creamed mix.
  5. Stir in the white chips & pecans.
  6. Drop by rounded tbs. 2″ apart onto ungreased baking sheets.
  7. Bake for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
  8. Cream butter & confectioners’ sugar.
  9. Beat in maple flavoring & enough milk to achieve spreading consistency.
  10. Front cooled cookies & top each with a pecan half.

Aunt Mary Dillon’s Praline Cookies (3 doz.)

February 5th, 2010 by tucsonbb

B&B Recipes: Praline Cookies

  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp. salt
  • 8 tbs. unsalted butter
  • 2 1/2 cups light brown sugar, firmly packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup heavy cream
  • 1 cup sifted confectioners’ sugar
  • 1 cup pecan halves, toasted & broken into large peices
  1. Preheat oven to 350 degrees. Sift together flour, baking powder, & salt in medium bowl. Set aside.
  2. Cream butter & 1 1/2 cups light brown sugar until light & fluffy.
  3. Add egg & vanilla & beat.
  4. Add dry ingredients & beat on low.
  5. Drop batter in rounded tsp. onto ungreased baking sheets about 2″ apart.
  6. Bake until firm & barely golden, 10-12 minutes.
  7. Transfer cookies to wire rack to cool.
  8. In small saucepan combine remaining 1 cup light brown sugar & Cream & bring to boil over medium heat.
  9. Cook, stirring constantly for 2 minutes.
  10. Remove from heat & add confectioners’ sugar, whisking until smooth. (If frosting thickens, thin with cream)
  11. Add pecan pieces & spoon about 1/2 tsp. praline mix onto each cookie.

1/2 pear with yogurt topping & prickly pear syrup (serves 1-2)

February 5th, 2010 by tucsonbb

B&B Recipes: Pear with Prickly Pear Syrup

  • 1 bartlett pear
  • About 1/2 -1 cup granola of your choice
  • About 1 cup vanilla flavored yogurt
  • About 1/3 cup prickly pear syrup (Cheri’s Desert Harvest)
  • Mint leaf for garnish

Directions: Slice pear in half lengthwise. Cut off stem and crown at other end. Scoop out a shallow area along with seeds and core, Fill scooped out area with granola. Bake at 300 degrees for about 30-40 minutes or until a fork enters the pear easily. Place on small serving plate, top with vanilla yogurt, and drizzle with chilled prickly pear syrup. Garnish with mint leaf at the side.

Raisin & Pecan Stuffed Pears (4 servings)

February 5th, 2010 by tucsonbb

B&B Recipes: Raisin & Pecan Stuffed Pears

  • 4 Bartlett pears, ripe & firm
  • 1/4 cup raisins
  • 3 tbs. finely chopped walnuts or pecans
  • 2 1/2 tbs. sugar
  • 1 tbs. lemon juice
  1. Preheat the over to 350 degrees.
  2. Core pears from the bottom, leaving the stems intact.
  3. If a pear isn’t flat, cut a thin slice off the bottom.
  4. Combine raisins, nuts, sugar, & lemon juice in small bowl & mix.
  5. Fill the cavity of each pear, dividing the raisin mix equally.
  6. Place pears upright in a deep baking dish.
  7. Mix the water & corn syrup & pour over pears.
  8. Cover dish with foil & bake for about 1 hour until the pears are easily pierced with a fork.(time will depend on the ripeness of the fruit, so check every 15 minutes)
  9. Serve upright on a place or in a fruit dish and drizzle the sauce in the baking pan over the top of each pear.