OATMEAL RAISIN COOKIES

1/2c. butter

1 1/2c. brown sugar

2 eggs

1 t. vanilla

1 c. all-purpose flour

1 c. whole wheat flour

1/3 c. milk

1/2 t.soda

1/2 t. salt

1 t. baking powder

1 t. ground cinnamon

1 t. ground nutmeg

1 t. ground ginger

1/4 t. ground cloves

2 c. oatmeal

1c. chopped walnuts

3/4  c. raisins

Preheat oven to 350 degrees. Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, vanilla and milk. Sift together flour, white and wheat, soda, salt, baking powder, cinnamon, nutmeg, ginger, and cloves. Mix together until well blended. Fold in oatmeal, walnuts and raisins. Drop by teaspoonful onto a cookie sheet and bake 12-15 minutes. Makes 4-5 dozen. Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Apple Pie

National Pie Day

• 1 recipe pastry for a 9 inch double crust pie


• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1 ½ tsp cinnamon

• 1 tsp vanilla

• Dash of cloves

• 1/4 cup water

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 4 Granny Smith apples - peeled, cored and sliced

• 2 Red Delicious or McIntosh apples (use a favorite different apple) this helps to make the pie more flavorful and less tart

• Egg white, beaten

Directions

1. Preheat oven to 350 degrees F (220 degrees C). Prepare pie crust .Place the bottom crust in glass deep dish pie pan. Brush the bottom of the crust with beaten egg white (this will keep the bottom from getting soggy). Prepare lattice or full top crust depending on your preference. Cover and chill until ready to use. Peel and slice apples.

2. Melt the butter in a saucepan. Stir in flour to form a paste. Flour and butter should cook about 2 minutes. Add water, cinnamon, cloves, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Pour apples and vanilla into butter mixture; coating apples well.

3. Fill with the pie crust with apples, mounded slightly. Cover with a lattice work crust. Brush butter liquid from the bottom of the pan, over the crust.

4. Place the pie in the oven on the bottom shelf; bake in the preheated oven for 55 minutes, until apples are soft.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Toasted Almond Baked Oatmeal

3 c. whole rolled oats

3/4 c. brown sugar

2 t. ground cinnamon

2 t. baking powder

1/2 t.salt

1 1/2 c.  low fat milk 

2 eggs

1/2 c. melted butter

1 t.  pure vanilla extract

3/4  c. chopped toasted almonds

1/2 c. raisins

1/2 c. dried cherries

Preheat oven to 350 degrees. Toast 3/4 c. whole almonds.  In a large bowl mix together oats,brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried fruit and chopped toasted almonds.  Spray ramekins and fill .  Bake in preheated oven for  35- 40 minutes. Makes 8-10. Serve with warm milk.

This recipe can be altered to fit your needs!! Oatmeal is a great warm healthy meal on these cold mornings. Cut back on or omit the brown sugar and add more dried fruit or honey. Use egg whites ( 2 egg whites = 1 whole egg) not whole eggs. Use skim milk or soy milk. Reduce butter, replace it with small amount of olive oil or omit it all together; just add a bit more milk and another egg white.

Divide ingredients it will make 2 servings easily, just use 1 egg regardless, the egg hold it together.

Bon appetite!  Gwenn David Innkeeper Avenue Hotel Bed and Breakfast

Coconut Fruitcake Cookies

Original Recipe Yield 48 servings


Ingredients

• 3 cups chopped pecans

• 2 1/2 cups flaked coconut

• 1 cups chopped candied cherries

• 1 1/4 cups chopped candied pineapple

• 1 cup chopped dates

• 2 cups sweetened condensed milk

Directions

1. In a bowl, combine the first five ingredients. Stir in milk. Fill paper-lined miniature muffin cups two-thirds full. Bake at 300 degrees F for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to waxed paper to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Brandy White Chocolate Cranberry Cookies

Makes 2 dozen

1 c. dried cranberries

2 T. Brandy

Place cranberies in a bowl pour brandy over cranberries to soak.

1/2 c. butter, softened

1/2 c. brown sugar

1/2 c. white sugar

1 egg

1 3/4 c. all purpose flour
1/2 t. baking soda
3/4 c. white chocolate chips

Preheat oven to 375 degrees. In a large bowl cream together butter, brown sugar & white sugar until smooth and fluffy. Beat in  egg. Combine the flour and baking soda sift into the sugar mixture. Mix until well blended. Mix in brandied cranberries and white chocolate chips. Drop by teaspoonful onto cookie sheet. Bake for 8-10 minutes. For best results take out while still doughy. Allow to cool 1 minute on cookie sheet before tansferring to wire rack to cool completely.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Pumpkin Cranberry Muffins

Makes 12 muffins

2 c. all-purpose flour
3/4 c. brown sugar
2 t. baking powder
1/4 t. soda
1/2 t. salt
2 t. pumpkin pie spice
1 c. canned unsweetened pumpkin puree or baked pureed butternut squash
1/2 c. butter melted
2 eggs, lightly beaten
1/4 c. buttermilk (substitute is add 1t. vinegar to 1/4 milk)
2 t. pure vanilla extract
1 c. dried sweetend cranberries

Make your own Pumpkin Pie spice
4 parts ground cinnamon
2 parts ground ginger
1 part  ground cloves
1 part  ground nutmeg

Preheat oven to 375 degrees. Spray muffins tin .
In a medium size mixing bowl  beat butter and brown sugar, add eggs beat until fluffy. Add buttermilk, pumpkin and vanilla. . Gradually sift in the flour mixture mixing until well blended. Stir in the dried cranberries . Spoon batter into muffin tins about 3/4 full.

Bake in preheated oven until a toothpick inserted comes out clean, 20 -25 minutes. Cool slightly before removing from pans.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Pie Crust

I have always prefered to make my own pie crust. I have over the years used many recipes from the "never fail" pie crust recipe that conatains vinegar and water to recipes with butter and shortening combinations. I find I like this simple recipe the best. I found this recipe from Randy's grandmothers old cookbook "Woman's Home Companion" published in 1942.

2c. flour

1 t. salt

2/3 c. shortenting

6 T. ice water

Sift flour; measure; add salt and sift again. Using a pastry blender cut in shortening until particles of the fat are about the size of peas. Sprinkle ice water 1 tablespoon at a time over small portion of the flour mixture; with a fork press the flour particles together as they absorb the water; do not stir. Toss aside pieces of dough as formed and sprinkle remaining water over dry portion; use only enough water to hold the pastry together. It should not be slippery and wet. Press all together lightly with the fingers or  wrap dough in wax paper and press together gently. Bear in mind the less the dough is handled the more tender and flaky the pastry will be. Chill dough. Makes two 9-inch pastry shells.

Note: If a flakier pastry is preferred cut all the fat into the flour coarsely until the particles of fat ae about the size of small peas. Use of ice water and thourough chilling of the pastry before baking also help to give an extra flaky crust. If amore tender mealy pastry is preferred cut all the shortening with the flour until the mixture resembles coarse corn meal. Use water at room temperature and do not chill the pastry.

Nut Pastry: Add 2/3 c. ground pecans, walnuts or black walnuts. Good for butterscotch or chocolate cream pies and for custard pies.

Cheese Pastry: Decrease shortening to 1/2 c. Add 1/2c. grated cheese.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast