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Recipes from Wakefield Inn Restaurant

We welcome you to try some of our favorite treats from Wakefield Inn Restaurant. The recipes below are sure to be crowd pleasers!

Pumpkin Muffins with Cream Cheese Filling and Pecan Streusel

Yields 12 Muffins


Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

Streusel Topping:
½ cup all-purpose flour
⅓ cup granulated sugar
¼ cup pecans, chopped
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

1½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin, 5 ounces
½ cup + 2 tablespoons vegetable oil
½ teaspoon vanilla extract


1. To make cream cheese filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.
2. Preheat oven to 350° F. Line a standard 12-cup muffin tin with paper liners and set aside.
3. To make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, butter, and cinnamon. Set aside.
4. Whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.
5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.
6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.
7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.
9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving.

Italian Anise Cookies With Icing and Sprinkles

Yields 20 Cookies


¼ cup butter, softened
¼ cup sugar
1 ½ large eggs
1 teaspoon anise extract (or almond extract)
1 ¼ cups all-purpose flour (may need up to 3 cups)
½ tablespoon baking powder
1 - 1 ½ tablespoon milk

1 cup confectioners' sugar
1 ½ tablespoons milk
116 teaspoon anise extract
½ to taste food coloring
½ to taste decorative candy sprinkles


1. Preheat oven to 350°. Line cookie sheets with parchment paper.
2. For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add the anise extract.
3. Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 tablespoon of milk. Add another third of the flour and another 1 tablespoon of milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
4. Use a tablespoon cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges.
5. Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
6. For icing: mix sugar, milk and extract to make a sugar glaze.     
7. Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
8. Allow icing to harden overnight; then store in air-tight containers or freeze.

Eggs Benedict Casserole

Yields 12 Servings


12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
¼ teaspoon paprika

Hollandaise Sauce:
4 egg yolks
½ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ cup butter, melted


1. Place half of the Canadian bacon in a greased 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Puddle Cake

Yields 8 Servings


⅔ cup unsalted butter
⅔ cup pule 4 oz semi-sweet chocolate chips
2 oz unsweetened chocolate
2 extra-large eggs
1 tablespoon instant coffee granules
¾ teaspoon pure vanilla extract
¾ cup sugar
1 teaspoon baking powder
½ cup plus 1 tablespoon all-purpose flour
1 teaspoon salt
Hershey's chocolate sauce and caramel sauce
Recipes from Wakefield Inn


1. Preheat oven to 350°. 2. Butter and flour a 9 inch round pie tin. Melt together the butter, ⅔ cup of chocolate chips and the sunseetened chocolate in a medium bowl over simmering water. Allow to cool slightly. 3. In a larger bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. 4. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. 5. In a small bowl, stir together ⅓ cup of flour, baking powder and salt. Add to the cooled chocolate mixture. 6. Toss the chocolate chips with 1 tablespoon of flour, add to the chocolate batter. 7. Pour into the pie tin. Bake 30-40 minutes. 8. When the ckae has cooled slightly, take the end of a wooden spoon and poke holes throughout the cake. Fill the holes alternately with chocolate sauce and caramel sauce. 9. Serve warm with vanilla ice cream.

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