Sutherland House Bed and Breakfast - Canandaigua - New York - NY Sutherland House Bed and Breakfast - Canandaigua - New York - NY

Sutherland House Bed and Breakfast - Canandaigua - New York - NY



Requested Recipes

Baked Stuffed French Toast

20 slices cinnamon swirl bread
6 eggs
4 cups half and half
2 teasp. vanilla
1 cup sugar
dash nutmeg

16 ounces of cream cheese
1 teasp. vanilla
2 eggs
1/2 cup sugar

Spray a 4 quart baking pan and a single loaf pan with non-stick cooking spray. Arrange half the bread in the bottom of the pans so that the entire bottom is covered(2 pieces in loaf pan, 8 pieces in 4 qt. pan).

In a separate bowl, mix eggs, half & half, vanilla and sugar. Pour half of this mixture over bread. In another bowl combine filling ingredients. Pour over moistened bread. Arrange other half of bread over top of filling and pour remaining egg mixture over top. Sprinkle top with dash of nutmeg. Cover with plastic wrap and let stand in refrigerator overnight.

Preheat oven to 350 degrees. Uncover and bake for 60 minutes. Let stand 10 minutes before cutting apart.

To serve: we cut each sandwich diagonally on a plate and open it up slightly revealing the filling. Then drizzle with some syrup and sprinkle with powdered sugar.

You're sure to win rave reviews with this recipe!


Herb Bread, in the round

1/2 cup chopped onion
1 Tablespoon of butter
1 egg beaten
1/2 cup milk
1/2 cup biscuit baking mix
1 cup shredded Romano or Asiago cheese
1 garlic clove, minced
1 Tsp. Basil, minced

Saute onion, garlic and basil in butter until tender. Combine beaten egg and milk in large bowl. Fold in the baking mix and stir until blended. Add onion and 1/2 of the shredded cheese. Stir to combine. Spread dough in an 8 inch round baking dish. Sprinkle the remaining shredded cheese on top, sprinkle with dill, and top with melted butter.

May be made to this point and refrigerated for up to 24 hours.

Bake at 400 degrees for 20 to 25 minutes, Cut in triangles and serve warm.

Serves 10.

    Patty's Pumpkin Pie Cake

1 box of yellow cake mix (reserve one cup)
1/2 cup margarine at room temperature
one egg

Mix together and press into a greased and floured 13 X 9 inch pan

1 large can pumpkin
3 eggs
2/3 cup Evaporated Milk
2 T cinnamon
1 cup sugar

Mix together and pour over prepared crust in pan.

1 cup of reserved dry cake mix
1/2  cup sugar
1/4 cup margarine, softened
1 cup chopped pecans

Mix together dry cake mix, sugar & margarine until crumbly. Sprinkle over the filling. Top with the chopped pecans. Bake at 350 for 1 hour and 15 minutes. Serve warm with whipped cream.

    Apple Oatmeal Crumble

2 T flour
1/2 cup sugar
6 cups sliced apples

Peel, core and slice apples, Granny Smiths work well. Toss with flour and sugar. Arrange in 9 inch baking dish that has been sprayed with non-stick spray.

For topping, combine 1/2 cup brown sugar, 1/2 cup oatmeal, 1/2 cup flour, dash of salt, 3/4 tsp. Cinnamon, 3/4 tsp nutmeg, 1/4 cup butter. Using a pastry blender, cut butter into the sugar and spices mixture.

Sprinkle on top of apples, Bake at 300 degrees for about 45 minutes.

    Fruit and Cheese Pizza

One Pkg. (20) ounce sugar cookie dough
8 ounces cream cheese, at room temperature
1/3 cup sugar
1/2 tsp vanilla
4 cups of fresh fruit
1/4 cup apricot preserves
3 T brandy

Preheat oven to 375 degrees

Slice the cold cookie dough into 1/4 inch thick rounds and arrange on a slightly oiled 12 inch pizza pan, overlapping slightly until the pan is covered completely. Press the dough together to seal. Bake the dough rounds for 10 minutes or until lightly browned. This is very important to really cook the shell. Cool.

Combine the cream cheese, sugar and vanilla and spread evenly over the cookie crust. Arrange the fruit in a circular pattern over the filling. Start at the outer edge. In a small saucepan, melt the preserves and brandy and brush this over the fruit. Chill for 1 hour. Cut the pizza into wedges to serve.

Suggested Fruits:
grapes, seedless and cut in half, mandarin oranges, banana slices, kiwi, fresh blueberries, fresh strawberries and fresh raspberries.

    Monkey Bread

This is a sight to behold!! Some past guests even request this when they re-book. In a family situation, hungry souls would simply tear it apart and enjoy, we have to slice and present. It makes you hungry even before you get to the table because it smells soooooo good!

3 (10) count cans refrigerated biscuits, cut in quarters
1/2 cup sugar
1 tsp cinnamon
1/2 cup nuts

1 1/2 sticks margarine melted
3/4 cup sugar
1 tsp cinnamon

Shake biscuit pieces in bag with 1/2 c sugar and 1 tsp cinnamon. Place half the quarters in round tube pan. For sauce, mix margarine, sugar and cinnamon together. Pour half of this sauce over biscuits in pan. Sprinkle with half nuts Repeat with remaining biscuits, sauce and sprinkle again with remaining nuts.

Bake at 350 degrees for 45 to 50 minutes.

Stuffed Dutch Babies

May brings the beginning of Strawberry Season and fresh fruit!!

Always a eye popping presentation and so diversified. Stuff with fresh fruit in the summer, strawberries at strawberry festival time and warm scalloped apples in the winter.

The dish that you bake the ‘babies’ in is very important. The oval that we use actually curls up. Select oval ramekins, spray with non-stick oil. Recipe is for 3, multiply as you need.

Whisk the following ingredients together in large bowl
3 eggs
1/2 cup milk
1/3 cup white flour
pinch of salt
1/2 tsp. Lemon peel
1/4 tsp. Almond extract

Pour into prepared ramekins, place in 450 degree preheated oven for 20 minutes. After 20 minutes, turn oven down and continue baking for an additional 8 minutes at 350 degrees.

While babies are baking, peel and slice fresh peaches, wash fresh raspberries and fresh blueberries. Toss together gently. Microwave for just 30 seconds to take the chill off the fruit so it will not cool off the babies. As soon as the babies come out of the oven, fill cavities of babies with fresh fruit, drizzle with vanilla yogurt and sprinkle with sliced almonds. Or in the colder months, make ahead some scalloped apples and fill with warmed scalloped apples.

Serve with warm turkey sausage, and melon slice for garnish.

Blueberry/Cheese French Toast Strata

1 one pound loaf of unsliced French bread, cut into one inch cubes or a wonderful cinnamon bread, homemade would be great!
1 eight ounce package of cream cheese, cut into cubes ( do this when the cheese is very cold)
2 cups frozen blueberries
8 eggs
2 1/2 cups half & half
6 T butter, melted
1/4 cup real maple syrup

Cut French bread into cubes, place half the cubes into a 13 X 9 inch baking pan that has been sprayed with PAM. Top with the cubed cheese and the frozen blueberries. Top with remaining cubes. Combine the eggs, half and half , maple syrup and melted butter in large bowl, mix well. Pour egg mixture evenly over the cubes. Cover with plastic wrap and press down gently.

Refrigerate for 2 to 24 hours. Bake at 325 for 50 minutes, allow to sit 10 minute prior to cutting and serving.

Top with a healthy drizzle of Cinnamon Cider Syrup and serve additional Cinnamon Cider Syrup on the side. One 13 X 9 inch pans serves 8, generously.

Cinnamon Butter Puffs

A wonderful warm treat. We serve these with silver tongs and they disappear. They taste like a warm donut, only light.

1/3 cup Butter Flavored Shortening
1/2 cup white sugar
1 egg
1 1/2 cups white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk

1/2 cup butter melted
1/2 cup white sugar, combined with 1 teaspoon of cinnamon

Preheat oven to 350 degrees, grease muffin pans or spray with non-stick spray, combine the shortening, sugar and egg in a mixing bowl. Beat well. Mix the flour, powder, salt and nutmeg and add to the egg mixture. Pour in the milk and beat until blended and smooth.

Fill the pans 2/3 full. Bake 20 minutes or until lightly golden.

Have topping ready, butter melted and sugar/cinnamon mixed. As soon as the puffs are done cooking, gently drop into the butter then roll in the cinnamon/sugar mixture.

Serve as soon as possible. To hold, I put them back into the muffin pans and top with foil and a cloth to hold the heat in. To serve, place on decorative platter and pass with silver tongs.

They will disappear!!

Banana Pecan Swirl Coffee Cake

4 eggs
1/2 cup sugar
3/4 oil
1 Box Banana Spice cake mix
3/4 cup chopped pecans
1 cup sour cream

3/4 cup chopped pecans

1/2 cups light brown sugar
1 T cinnamon

Beat together eggs, sugar, oil, cake mix, sour cream. Combine brown sugar, pecans and cinnamon in small bowl. Grease and flour bundt pan. Sprinkle a few tablespoons of nut, sugar mixture into prepared bunt pan, pour 1/2 the batter on top of nuts, add remaining nuts then top with the rest of the batter.

Bake 350 degrees, 50 to 60 minutes. Cool 15 minutes then invert onto serving dish.

Serve warm or at room temp. Serves 12 to 16.

Apple Festival Coffee Cake

1 cup flour
1 teasp baking soda
1 teasp cinnamon
1/4 teasp salt
1 1/2 cups peeled apple, cored and finely chopped tart
1/4 cup Egg Beaters
3/4 cup granulated sugar
1/4 cup chopped walnuts
1/4 cup applesauce

1/4 cup brown sugar
2 Tablespoon flour
1/2 teasp. cinnamon
1 Tablespoon margarine
1/4 cup chopped walnuts

Spray 9 inch round baking pan with non-stick coating. In a medium mixing bowl combine flour, soda and 1 teaspoon cinnamon and salt, set aside. In a large mixing bowl toss apple and egg produce. Stir in the granulated sugar, 1/4 cup nuts and the applesauce. Add Flour moisture and stir just until combined. Fold into prepared pan.

Stir together the brown sugar, 2 Tablespoon flour and 1/2 teasp. cinnamon. Cut in the margarine until crumbly. Stir in 1/4 cup chopped nuts. Sprinkle topping over batter in pan. Bake in 350 degree oven for 30 to 35 minutes or until a wooden toothpick comes our clean. Cool in pan 10 minutes. Remove from pan and serve warm. M
akes 10 servings.

Sutherland House Bed and Breakfast - Canandaigua - New York - NY

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1885 Sutherland House
A Victorian Bed & Breakfast Inn
3179 State Route 21 South  ~  Bristol Street Extension  ~  Canandaigua, New York (NY) 14424
Telephone: 585-396-0375  ~  Toll Free: 800-396-0375  ~  Fax: 585-396-9281
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