Sabal Palm House Bed and Breakfast
Cocoa-Oatmeal Raisin Cookies Afternoon Tea Homemade Scones
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"I miss waking up to the smell of homemade breakfast and baked goods! My sister didn’t get her muffins I took for her. My son ate them and wanted more." *Barbara--Deerfield Beach, FL*

The Sabal Palm House B&B is happy to share our recipes with you.
Innkeepers Colleen and John have divided up the kitchen--Colleen does all the baking and John is the breakfast chef--it makes for a very peaceful exisistence. Recipes have been given to us from family, friends/guests as well as the pages of magazines such as Family Circle and Martha Stewart. Another great source has been Ina Garten's The Barefoot Contessa Cookbook. If you have any questions, feel free to email us at Please enjoy some of our most requested recipes below:

Sabal Palm House Scones:  

   Bake:  425 degrees for 10-15 minutes                                           
   2 cups all-purpose flour                         1-teaspoon baking powder
   ¼ teaspoon salt                                      ½ cup powdered sugar
   ½ cup (one stick) butter, cut into bits    2 medium eggs
   2 level teaspoons cream of tartar           2 tablespoons of 1/2 and 1/2
   1 level teaspoon baking soda                 1 cup of raisins

  1. Preheat the oven to 425 degrees. Lightly grease a baking sheet. 
  2. Sift the four and salt into a large bowl. 
  3. With your fingers, lightly rub in very cold butter. 
  4. Sift the cream of tartar and baking soda and powdered sugar and add with the rest of the dry ingredients to the bowl. 
  5. Lightly beat the eggs and 1/2 and 1/2 and add to the mixture. 
  6. Add raisins.
  7. Knead dough with hands until well blended. Roll dough into 1.5-inch thick balls or use large ice cream scoop. 
  8. Place on the baking sheet, and bake 10 to 15 minutes, until well risen and golden. Serve warm, straight from the oven.

Yields: 15 scones.

Mini Pecan-Pie Muffins:  

Bake:  350 degrees for 15-20 minutes
½ cup all-purpose flour                      ½ cup of melted butter (1 stick)   
2  eggs                                               1 cup chopped pecans
1  cup packed light-brown sugar                                                

  1. Heat oven to 350 degrees.  Have one 24 mini muffin pan or two 12 mini muffin pans sprayed with Pam w/flour ready.
  2. Combine eggs and light-brown sugar in bowl and whisk well. 
  3. Gently fold in flour and pecans until just mixed.  Add melted butter and again gently fold until well combined.
  4. Drop tablespoon-size of batter onto prepared muffin tins.  Bake muffins at 350 degrees for 15-20 minutes.  Let cool in tins for 5 minutes.  Remove muffins and sprinkle on powdered sugar.

Tips:  A small ice cream scoop is good for placing batter in pans. Make sure you use cooking spray with flour in can--Pam w/flour I break up pecans by hand for large pieces not fine.

Can freeze batter in pans for up to a month.

*FROM: Casa de Suenos Bed and Breakfast in St. Augustine, FL

Mini Banana Nut Muffins:

Bake:  350 degrees for 17 minutes
3 cups all-purpose flour                    2 extra large eggs   
2 cups sugar                                     ¾ cup whole milk
2 teaspoons baking powder              2 teaspoons vanilla extract
1 teaspoon baking soda                    3 large mashed ripe bananas 
½ teaspoon salt                                 1 ½  cups diced walnuts 
½ pound unsalted butter                    1 ½ cups sweetened shredded
               melted & cooled                  coconut            

    Heat oven to 350 degrees.  Spray 7 small mini muffin tins with Pam.
    • Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment.  Add the melted butter and blend.
    • Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour and butter mixture.  Scrape bowl and blend well.  Do not overmix.  Fold walnuts, and coconut into the batter.  Spoon the batter into the sprayed mini muffin tins filling to near the top. (can freeze like this for up to a month)
    • Bake for 25 to 30 minutes at 350 degrees or until the tops are brown and a toothpick comes out clean.  Cool slightly, remove and serve.

    *A variation of Ina Garten's Banana Crunch Muffins


Makes 10 Servings
2   9-ounce Mrs. Smith’s deep dish pie crusts tins pre-baked
1 (20-ounce) can plain apple slices drained (NO SPICES)
2 cups cheddar cheese grated
2 teaspoons cinnamon
½ cup flour
¼ cup sugar
2 cups milk
¼ cup brown sugar
4 eggs

Preheat oven to 350 degrees.  Divide the apple slices between the pie crusts.  Mix sugars and cinnamon in a bowl until blended. Sprinkle each pie one half of the sugar and cinnamon mix. Add one cup of cheese to each pie. In a medium bowl, mix the milk into the flour and then gradually add the beaten eggs.  Gently pour half of the mixture into each pie.  Bake the pies for 50 minutes or until the filling is set and golden brown.  Slice the pies.  Drizzle plate with caramel syrup.  Top slice with a drizzle of maple syrup and a dab of whipped cream.

*FROM: Casa de Suenos Bed and Breakfast in St. Augustine, FL

Cocoa-oatmeal raisin cookies:

Bake:  350 degrees for 17 minutes
¾ cup all-purpose flour                     ¾ cup granulated sugar   
½ cup cocoa powder                        2 eggs
1 teaspoon baking soda                    1 teaspoon vanilla extract
½ teaspoon salt                                2 ¼ cups old-fashioned oats 
2 sticks unsalted butter, softened      1 cup semisweet chocolate chips 
¾ cup packed light-brown sugar       1 cup raisins                     

  • Heat oven to 350 degrees.  Have two large baking sheets with parchment or Silpat ready.
  • Combine flour, cocoa, baking soda and salt in a bowl.  In a separate large bowl, beat butter and both kinds of sugar until creamy, about 3 minutes.  Beat in eggs and vanilla.  On low speed, beat in flour mixture, then stir in oats, raisins and chocolate chips.
  • Drop tablespoon-size of batter onto prepared baking sheets.  Bake cookies at 350 degrees for 17 minutes.  Let cool on baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely.

    *FROM: Family Circle Magazine 02/08

Spiced Pear Bread

Bake:  325 degrees for 1 hour & 15 minutes
3 cups of flour                                              3 eggs, beaten   
1 tablespoon baking powder                         2 cups sugar
1 teaspoon of salt                                          1 29-ounce can pears,
1 tablespoon cinnamon                                       drained and mashed
1 cup chopped pecans                                   1 tablespoons vanilla 
¾ cup vegetable oil                                      

  1. Combine flour, baking powder, salt cinnamon and pecans.
  2. In separate bowl, combine oil, eggs, sugar, pears, and vanilla.
  3. Add dry ingredients and mix until just blended.
  4. Pour into 2 greased loaf pans.
  5. Bake at 325 degrees for 1 hour and 15 minutes.
  6. Cool 10 minutes and remove from pan.

Yields:  2 loaves
From Jacque Derrickson and JoAnne Snead at The Watson House in Chincoteague, VA

Pumpkin Bread

Bake:  350 degrees for 1 hour
3 1/3 cups of Flour
2 tsp baking soda
1 ½ tsp salt
3 tsp cinnamon
2 tsp nutmeg
½ tsp ground cloves
3 cups sugar
Mix dry ingredients and form a well into which you add:
1 cup veg. oil
2/3 cup water
4 eggs
2 cups pumpkin (1 ½ cans)

Mix thoroughly.
Grease and flour 2 loaf pans and bake at 350 for 60 minutes.


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The Sabal Palm House Bed & Breakfast Inn
109 North Golfview Road
Lake Worth, Florida 33460
Toll Free: 1-888-SABAL PALM (1-888-722-2572)
Tel. 1-561-582-1090
Fax 1-561-582-0933


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