Good morning friends of the Mauger Estate B&B,
Did you know that this is year is the centennial of New Mexico’s statehood? On January 6, 1912, New Mexico became the 47th State in the U.S. All year we will be celebrating the centenary & commemorating with a variety of events throughout the state. These events honor & showcase our state’s heritage & rich culture while looking forward to the next 100 years. There is always something fun & exciting to do in New Mexico & this year is the perfect year to discover something new about the beautiful Land of Enchantment.
Visitors can try the NM Centennial Commemorative Margarita at Maria’s New Mexican Kitchen (& get a free commemorative glass!), participate in a traditional Zia Pueblo Feast Day, learn more about the heart & soul of New Mexican food- green chile at VIVA New Mexico Chile Festival, or simply find out more about the state’s admission to the union at the New Mexico History Museum. The possibilities are endless & visitors have all of 2012 to help us celebrate our 100th year of statehood. Additional information & list of events are available at http://nmcentennial.org/ .
Enjoy your time in our lovely state & have fun!
2 ½ C flour
¾ C sugar
½ C butter
1 tsp salt
1 tsp vanilla
3 tsp baking powder
¼ to ½ C milk or ½ and ½
Mix flour, sugar, baking powder and salt in large mixing bowl. Cut in butter with pastry cutter or fork until crumbly mixture is formed. Add vanilla and milk or ½ and ½ and any extra ingredients such as cranberries and orange zest, raisins, blueberries, etc. Mix with fork until dough is formed, turn out onto floured surface and pat with hands into a circle shape about 1 inch thick, cut into triangles and bake at 375 degrees until slightly brown on top and firm.
Lemon Lavender Icing
¼ C ½ and ½ or milk
1 tblsp lavender seeds, crushed between palms
Microwave for 40 seconds and stir. Using a strainer, strain the seeds pouring liquid into a small mixing bowl. Add the following, stir and microwave for 35 seconds and stir again.
1 C powdered sugar
2 tblsp melted butter
2 drops lemon extract
Use a spoon to drizzle over scones. Enjoy!
As 2012 moves right along, we’re all looking for ways to make our dollar go further. Here at the Mauger, we’re trying to help! We’ve run a February special (check out our home page on the website www.maugerbb.com), and we’re getting ready to release our 2nd Living Social deal.
Valentine’s Day is quickly approaching, and we have several rooms open, so snatch up this deal, that you can only get from the Blog! Mention this blog post and receive complimentary fruit and cheese in your room, and $15 off the standard rate on Valentine’s Day only. Don’t forget, there are several restaurants that are within walking distance of the Mauger, so you can make a lovely evening for your sweetheart!
As always, we wish you a sunny day, a content belly and a good night’s sleep!
Happy post Thanksgiving! As we embark upon the spirit of the holiday season, take a moment to be thankful for all of the exquisite food that we are able to enjoy! At the Mauger, you’ll find sweet potato biscuits, grilled veggie breakfast tart with goat cheese, pumpkin chocolate chip bread, fresh fruit, bacon and of course the hallmark granola on our breakfast buffet today. You must take time out to come and enjoy a night in one of our quiet, luxurious rooms and wake up to the smell of our sumptuous breakfast! You will indeed enjoy the season much more.
We are proud to release our new QR code, and encourage you to check it out! Something special awaits you.
Have a spectacular day, and we’ll see you soon!
Caramel Apple French Toast (this is a stuffed French toast recipe)
2 medium sized granny smith apples
1 Tblsp butter
Wash and core apples, and slice very thin length wise. Melt butter in bottom of 9×13 baking dish.
1 C milk
¼ C sugar
1 Tblsp cinnamon
1 tsp vanilla
Mix together with a whisk in a mixing bowl.
In a greased 9X13 baking dish, lay 6 pieces of thinly sliced French bread, place sliced apples on top of bread, sprinkle with brown sugar. Mix ½ of an 8 oz. block of cream cheese, ¼ C butter, ¼ C maple syrup, and melt in microwave until blended together, then pour over apples and brown sugar. Place another layer of bread on top then pour egg mixture over bread, place 2 slices of apple on top of each piece of bread for garnish.
Refrigerate overnight, bake in 360 degree oven for 45 minutes.
Cut diagonally, pour warm syrup over top and serve while hot.
Serve on a platter, not in baking dish.
Serves 10-12 people.
It began on Saturday, October 1, 2011 and wowed spectators until yesterday morning. Hundreds of amazing, colorful, fun-shaped and glorious balloons along with tens of thousands of people watching in awe. The weather was fantastic with the exception of a bit of rain and one evening of wind, but lots of beautiful New Mexico sunshine! Visit the Balloon Fiesta site: The Albuquerque International Balloon Fiesta is an event not to be missed…book your room now for next year!
The Mauger Estate B&B has just added a fall special, take a look at our home page to see the “book 3 nights, receive 15% off” special. Our many repeat guests will tell you that this is a true bargain! All inclusive with evening refreshments, full breakfast that is consistently some of the tastiest food you’ll experience, and many comforting amenities to make you feel at home!
At the moment, I’m making blueberry peach french toast and apple spice muffins for tomorrow!
Enjoy your wonderfall evening!
½ C butter
½ C milk
1 tsp salt
1 tsp ground clove
1Tblsp baking powder
3 C flour
1 C mashed baked sweet potato
Combine dry ingredients in large bowl. Add butter and use a pastry cutter to cut butter into flour mixture until butter is pea sized. Add sweet potato and milk and stir with fork just until mixed. Turn onto floured surface and knead 3-5 times, pat out into 1 inch thick circle, and use biscuit cutter or knife to cut biscuits. Optional: dip tops of biscuits into melted butter before baking.
Bake in 400 degree oven for 15 minutes or until lightly browned on top. Serve with honey butter and enjoy!
The brisk evenings have abrubptly approached us, and we’re gearing up for fall. This is an exciting time, because we see menus changing, adding pumpkin, butternut, acorn and many other squashes, and we love pumpkin at the Mauger! Watch for our delicious pumpkin recipes, and some will be Mauger Estate originals.
We are gearing up for Balloon Fiesta, which starts September 30th, and continues for 10 days. We do still have rooms available so please think about attending this world class event! You will thoroughly enjoy it, and the photos that you take home with you will be magnificent!
In the meantime, enjoy the little ones playing soccer, your older ones at homecoming, and your professional football team rallying as we kick of the season!
The Mauger’s new blog! Albuquerque has had a very dry summer, but recent rain has been welcomed and we’re doing daily rain dances while making our scrumptious homemade chocolate chip cookies and granola. It’s free entertainment, so stop by if you’re in the area.
We all know “free” is hard to come by these days, so if you’ve checked our Facebook deals, you’re loving the free granola! We also have great specials on our website if you haven’t already checked them out.
As the summer has been sluggish this year, we would like to thank those of you who are choosing to support local businesses rather than big box chain stores, restaurants, hotels, etc. After all, when we’re all struggling, wouldn’t you like to meet the person that receives your money? We know you have that choice every day, and it is much appreciated when you take the extra step to feed the little fish!
As fall approaches, keep a watch out for specials on our website, through Facebook, and in the blog! Dog days of summer are almost over, and the front porch at the Mauger is calling your name.
Meet Mina, our most recent canine guest! She’s a 10 week old Newfoundland.
Don’t forget to bring your dog when you stay at the Mauger Estate! Our special dog suite features a doggie door and private yard! Learn more!