Reservations

Recipes From Castle Marne's Cookbook

Castle Marne Award Winning Scones Recipe 

  • 3-1/2 c. all-purpose flour
  • 3/4 c. sugar
  • 2-1/2 t. baking powder
  • 1/2 t. baking soda
  • 3/4 c. butter, softened (do not soften in microwave)
  • 3/4 c. currants soaked in liqueur until plump (Hazelnut Liqueur is our favorite. Orange Juice works too)
  • 1 c. buttermilk

Preheat oven to 425 degrees. In a large bowl, sift together flour, sugar, baking powder, soda, and salt until thoroughly blended.


Using a pastry cutter (cutter is best, but a fork will do) cut butter into flour mixture until it resembles coarse cornmeal.


Drain the liquid and stir in currants. Make a well in the center of the flour mixture and add buttermilk all at once.
Stir with a fork until the dough pulls away from the side of the bowl. * Gather dough together with your hands into a ball.


Put on a lightly floured board and gently knead in another 1/2 cup flour if necessary to make a firm biscuit dough. Roll or pat into a circle about 1/2-inch thick. Using a small heart-shape or daisy-shape cookie cutter, cut into individual scones.
Place 1-1/2 inches apart on lightly greased baking sheets. If you wish, brush the tops of the scones with buttermilk or cream.


Lightly sprinkle on a mixture of cinnamon and sugar.
Bake for about 20-30 minutes or until the tops are lightly brown and the scones are firm to the touch.
Serve warm with crême fraiche or fresh whipped cream, raspberry butter or lemon curd.

Makes approximately 34 scones

The less you handle the dough the better. Gently press the dough flat with your hands and use the cutter.
Do not knead the dough as if it is bread dough.

"Denver Dry Goods Tea Room" Chicken a la King

Old-time Denverites fondly remember this speciality being served in the Tea Room on the 5th floor of the now defunct Denver Dry Goods Downtown store.  When Diane was a child she and her grandmother would get all dressed up and go downtown on the streetcar to shop.  They would end up at the Tea Room for their famous entree.  Years later when we opened the Castle Marne and started serving tea, she stumbled upon the original recipe and we've included it in our cookbook.  Enjoy!

1 cup butter/ hold 2 Tbs aside to cook the chicken

1 1/2 cup flour

8 cups chicken broth

1 cup light cream

1 lb.chicken breasts, skinned and diced

1 red pepper, large, cut into 1/4-inch strips

1/2 lb. mushrooms, sliced to be sauteed in butter

Salt and white pepper to taste

Pre-baked puff pastry shells or phyllo dough cups

Melt   2 Tbs. of butter in large saucepan and cook the chicken a few pieces at a time. Put cooked chicken  aside.  Using the same saucepan, add red pepper and mushrooms, salt and pepper and saute for a few minutes.  Remove cooked peppers and mushrooms and put aside.  Again, using the same saucepan, melt the remaining butter.  After butter is melted whisk in flour, cooking over moderate heat for a few minutes.  Gradually add chicken broth, whisking and cooking until thickened.  Whisk in light cream.  Simmer over low heat about 20 minutes.  Stir frequently.  Add more chicken broth for desired consistency.   Add cooked chicken and pepper/mushroom mixture into the cream sauce and cook over low heat until heated through. Stir frequently.  Serve in pastry shells or phillo cups.

Makes 8 servings

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Dutch Babies hot from the oven with warm cherries

6 eggs, slightly beaten

1 1/2 cups milk ( non-dairy almond milk works well too)

1 1/2 cups flour

1/2 cup canola oil

Preheat oven to 350 degrees.  In a blender, blend eggs for 30 seconds.  Add milk and blend another 30 seconds.  Add flour and blend until smooth.  Slowly and carefully dribble canola oil into mixture while blending.  This can be very messy.  Keep a towel close to keep mixture from splattering the kitchen.  

We use individual ramekins, but the traditional way to bake Dutch Babies is in a cast iron skillet.  Pour batter into ramekins and put in the hot oven.  Bake until puffy and golden brown.  Serve immediately with butter, powdered sugar, fruit or syrup.  At the Castle Marne B&B we sprinkle the Dutch Baby with powdered sugar and offer guests a choice of two kinds of syrup and warm cherries.

Makes 4 Dutch Babies.

This is a great Brunch item, but the Castle Marne kids eat them at any meal they can.  Enjoy!

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Almond Muffins and Jim's famous Apple Nut Muffins

Almond Muffins:

1 3/4 cups all purpose flour

3/4 cups granulated sugar

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk ( non-dairy almond milk is delicious too)

1/2 cup butter, melted and cooled (or oil)

2 eggs, slightly beaten

1 teaspoon almond extract

Preheat oven to 375 degrees.  In a large bowl, mix together flour, sugar, baking powder and salt.  Stir together with a fork or whisk to combine ingredients.   In another bowl stir together milk, butter or oil, eggs and almond.  Add wet ingredients to the dry and blend with a rubber spatula to combine.

Spoon batter into a greased muffin pan.  Here at the Castle Marne B&B we sprinkle the tops of the muffins with raw sugar and place a slivered almond on the top.  Place in hot oven and bake 18-20 minutes or until golden brown and done to the touch.  

This recipe lends itself well to adding fresh or frozen berries and or bananas.

Makes approximately 24 mini muffins.

Apple Nut Muffins: (Here at the Castle Marne these are known as Jim's World Famous Apple Nut Muffins, Jim's one of the owners)

1 1/8 cups canola oil

1 1/2 cups sugar

1/2 cup water

4 slightly beaten eggs

1/2 teaspoon vanilla

1/4 teaspoon salt

1 Tablespoon pumpkin pie spice

1/2 Tablespoon baking soda

3 cups flour

2 apples skinned and chopped ( a nice alternative to apples is a cup of craisins)

1/2 cup chopped walnuts

Preheat oven to 375.  In a large bowl mix all the ingredients together with an electric mixer.  Fold in chopped apples and walnuts with a spatula.  Fill greased muffin tins and sprinkle the tops with raw sugar and bake for 18-20 minutes or until done.  

Makes approximately 24  mini muffins

This is a dairy free recipe and you only use one mixing bowl.  Easy to clean up.  Enjoy!

Autumn Recipes from Castle Marne B&B

  • Marne 3 pumpkins lawn marne logo
  • HalloweenCatinPumpkin
  • tomato curry soup

         The Pumpkin Patch                          My Halloween Kitty in a Pumpkin                    Tomato Curry Soup

The leaves are falling and the frost is on the pumpkin.  It's time to get out the sweaters and scarves.  Autumn  makes us think of warm and hearty soups.  Another yummy autumn recipe is Jim's Famous Apple Nut Muffins.  Here are a couple of our favorites, enjoy!

Tomato Curry Soup

1/2 chopped onion

4 T. butter

2 1/2 t. curry powder

28oz, crushed tomaotes (caned o fresh)

30oz. chicken stock

1/2 sour cream

Fresh parsley for garnish

  In a large saucepan, sauté onions in butter until soft.  Add curry powder and cook for another minute to blend the flavors.  Add tomatoes and chicken stock.  Bring to a boil and then reduce heat and simmer for 15-20 minutes.  Add sour cream and let it melt in the soup.   Let it cool.  Pour into a blender a blender and puree.   Serve hot and garnish with a little dollop of sour cream and fresh parsley or chopped chives.  In season we like to serve with a fresh homegrown sage leave.  Serve with crackers.

Jim's World Famous Apple Nut Muffins

Preheat oven to 375 degrees.  Mix together in large bowl with electric mixer:

1 1/8 cups canola oil

1 1/2 cups sugar

1/2 cup water

4 eggs

1/2 teaspoon vanilla

1/4 teasppoon salt

1 Tablespoon pumpkin pie spice

1/2 Tablespoon baking soda

3 cups flour

2 diced and peeled apples, chopped

Chopped walnuts

Mix together with apples and walnuts.  Fill greased muffin tins, sprinkle tops with raw sugar and bake until done.  Approximately 20 minutes.  We use mini muffins size tins.  Makes about 24 muffins.  These make a great snack for kids and adults.

Pumpkin Chocolate Chip Muffins (Dairy free)

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Autumn is here and the smell of pumpkin chocolate chip muffins can't be beat.  You won't be able to keep the kids out of the kitchen when they smell these baking!

We use mimi muffin tins.  Batter can keep in the fridge for up to 3-4 days.  Bake a few off every morning and enjoy.

2 cups sugar

1/2 cup vegetable oil

1/2 cup water

3 eggs

1/12 cups canned pumpkin 

3 cups flour

1 1/2 teaspoons baking powder

1 1/4 teaspoon baking soda

1/2 teaspoon ground cloves

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 cup chocolate chips

Directions:

In a med. size mixing bowl, combine flour, baking powder, baking soda, spices and salt.  Mix together.  In a large mixing bowl beat sugar, oil, eggs, pumpkin and water.  Add dry ingredients, blend well.  Fold in the chocolate chips.  Spoon into greased muffin tins, filling approx. 3/4 full.  Bake at 400 degrees for approx. 15 min's or until done.