Recipes
 
Excerpt from the TYLER MORNING TELEGRAPH
July 2002, by Food Editor Jaymie Poeschl.

Ten years ago Jerry and Carole Glazebrook searched the country for the perfect town, perfect location and the perfect home for their dream to begin a bed and breakfast. They found it, left California and headed to Tyler.

More recently, I have been looking for new dishes to share every week while Mrs. Glazebrook has been perfecting the ones she serves to visitors at the Chilton Grand.

It just goes to show you never know what is right around the corner. Actually, I did know the Chilton Grand was around the corner from the newspaper office. There are several picturesque bed and breakfasts around the downtown area.

I've never stayed in a Tyler bed and breakfast, but I always enjoy looking at them as I take a windy drive home through brick roads and azalea lined streets. I drive by the Chilton Grand, a Greek revival mansion built in 1910, everyday as I drive home from work.

I always imagined what some of these homes looked like inside and the history behind them, but I never thought about the obvious-food. They are called bed and BREAKFASTS!

That was until a dainty little cookbook called 'Texas Morning Glory' by The Great Texas Line/Savory House Press crossed my desk.

The book features delicious breakfast recipes from bed and breakfasts from around the state. And locally, the book features Tyler's Chilton Grand's recipes for Southern Cheesy Grits and Capuccino Muffins.

Those recipes sounded good to me so I wondered what else is for breakfast at the Chilton Grand.

A typical guest to the Chilton Grand might wake up to Mrs. Glazebrook's Savory Sausage Balls or her Garden Fresh Breakfast Pie. If pancakes are on your mind there might be a Cherry Pie Pancake. Or imagine waking up and smelling warm Sweet Potato Bread or a Cranberry Buttermilk Scone. For lighter breakfast Mrs. Glazebrook might serve a Strawberry Banana Delight or a Blueberry Granola Parfait.

Is your mouth watering yet?

Every dish has special touches and variations that make it perfection and they are always served with Mrs. Glazebrook's fine china, silver and crystal.

"For the sausage balls I added apple and garlic to it," she said. "Some of the recipes ended up completely different than what I started with."

Mrs. Glazebrook said some of the recipes are also very versatile such as the Breakfast Pie.

"You can leave out the bacon and substitute Ortega (brand) chilies to make a Mexican flavor," she said. "With the Cherry Pie Pancake, you can use apple pie filling, blueberry or peach."

The Glazebrook's have two rooms in their bed and breakfast, but work is in progress for 10 more rooms and a honeymoon cottage is also being renovated.

For more information about the Chilton Grand call 903-595-3270.

Cranberry Buttermilk Scone
Mix and set aside:
1 egg, 1c. Buttermilk, 1 1/2 tsp. Vanilla.

In large bowl mix: 2c. flour, 1/3c sugar, 1/2tsp. baking soda, 1 1/2tsp. baking powder, 1/2 tsp. salt, 2/3 c. dried cranberries. Cut in 6 Tbsp. Chilled butter. Add wet ingredients, mixing slightly. Place dough on greased cookie sheet forming into a round, then score top. Bake at 400 degrees 20-25 min.

Sweet Potato Bread
3 eggs
1 1/2 cooked, mashed sweet potatoes
3/4 c. Oil
1/4 c. buttermilk
1 3/4 c. sugar
1 tsp. Vanilla
1 tsp. Baking powder
1/2 tsp. Cloves
2 tsp. Cinnamon
1 tsp. salt
1 tsp. Black pepper
3 c. self rising flour

Beat eggs slightly with electric mixer, add next 11 ingredients and mix well. Blend in flour, 1 cup at a time, mixing well between each addition. Spray 5, 3 1/2" x 6" bread pans with Bakers Joy. Distribute batter evenly between pans. Sprinkle top of each loaf with granulated sugar. Bake at 325 degrees for 45 min. Cool completely before slicing. Freezes nicely.

Strawberry Banana Delight
1/4 c. sugar
1/4 c. lemon juice
3 bananas sliced
1/3 c. sliced fresh or frozen strawberries
8 oz carton strawberry yogurt
Black cherries

In mixing bowl dissolve sugar in lemon juice. Gently fold in bananas and strawberries. Refrigerate several hours or overnight. Spoon fruit into 7 wine glasses reserving juice. Spoon a dollop of yogurt on top of each dish , top with a cherry, and drizzle a little juice over top of each.

Cherry Pie Pancake
1 can cherry or apple pie filling
1 1/2 c. baking mix
3/4 c. buttermilk
1 egg
1 Tbsp. Sugar

Spray 9" pie plate with Bakers Joy. Pour in pie filling, mix baking mix, buttermilk, eggs and sugar. Pour over pie filling. Bake at 350 degrees for 30 min. Serve with butter and syrup.

Garden fresh breakfast pie
3/4 c. diced, uncooked turkey bacon
1 c. diced onion
2 c. fresh spinach torn into bite sized pieces
1 1/2 c. chopped tomatoes
3/4 c. Shredded mild cheddar cheese
3/4 c. shredded jack cheese
Batter:
1 c. buttermilk
3 eggs
1/2 c. baking mix

Spray 9" pie plate with Bakers Joy. Layer ingredients in order given. Mix batter and pour over all. Bake at 375 degrees for 45 minutes. Let sit 5 minutes before serving.

Savory Sausage Balls
1 lb. Sage flavored sausage
1 granny smith apple, peeled, cored, diced
1/2 c. diced onion
2 Tbsp. Minced garlic
3/4 c. shredded cheddar cheese
3/4 c. biscuit mix

Combine all ingredients in bowl and mix with hands. Form into 1 1/2" balls. Place on lightly greased cookie sheet and bake at 375 degrees for 20 - 25 mm.

Blueberry Granola Parfait
1 pint fresh blueberries
1/4 c. sugar
Granola
vanilla yogurt

In small bowl mix sugar and blueberries. Let sit in refrigerator overnight. In stemmed glass carefully layer yogurt, granola, and blueberries twice. Top with a dollop of yogurt and drizzle blueberry juice over top.

Southern cheesy grits
3 1/2 c. water
3/4 c. grits
1/2 Tbsp. Chopped garlic
2 dashes Tabasco sauce
Salt and Pepper to taste
1/2 c. Monterrey Jack cheese, grated
1/2 c. cheddar cheese, grated
1/2 c. chopped onion
Paprika
1 egg

In a microwavable bowl, combine water, grits, garlic, Tabasco, salt and pepper. Microwave for five minutes. Stir and cook four minutes longer. Preheat oven to 350 F. Remove grits from microwave, stir in cheese, onion and egg. Sprinkle top with paprika and bake at 350 degrees for 30-35 minutes. Serves eight.

Cappuccino Muffins
2 c. flour
1/2 c. cocoa powder
1/4 c. brown sugar
3/4 c. granulated sugar
1 Tbsp. Baking powder
2 Tbsp. Instant coffee granules
1/2 tsp. Salt
6 Tbsp. Butter
1 c. Sour cream
1 c. Half and half or cream
2 eggs
Zest of 1 orange

Preheat oven to 350 F. in a bowl, combine first seven ingredients; mix well. In a separate bowl, beat together the remaining ingredients. Then fold this mixture into the dry ingredients, just until moistened. Fill large, buttered muffin tins 2/3 full. Bake at 350 degrees for 15 minutes or until tops are firm. Makes eight large muffins.

 

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