Archive for April, 2011

Molasses Sugar Cookies

April 25th, 2011 by hafford

We try to keep the cookie jar in the coffee bar stocked.   There’s a lot of midnight cookie monsters out there so this is a difficult task at times!   We had a group of guests from Germany recently that begged me for my molasses cookie recipe.   I wish I could say it was mine!  This was passed on to me from my friend Liza who in turn got it from Jillifer’s Emporium, Great Barrington, MA.   Enjoy!

Ingredients:

  • 1 pound butter
  • 1/2 tablespoon salt
  • 3 cups brown sugar
  • 3 large eggs
  • 3/4 cup dark molasses
  • 1/4 cup water
  • 6 1/2 cups unsifted flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ground cloves
  • 2 1/4 teaspoons ground ginger
  1. Cream butter, molasses, water, salt and brown sugar together.
  2. Beat in eggs
  3. Sift dry ingredients together and then add to creamed mixture.
  4. Mix well
  5. Refigerate for 24 hours.
  6. Roll into balls (1″ diameter), then roll in granulated sugar

Bake for 15 – 18 minutes at 350 degrees – adjust time for convection ovens.

Yields approximately 3 1/2 dozen

Rhubarb!

April 18th, 2011 by hafford

I was delighted to see how great the rhubarb in our garden was looking this morning.    When I see these big bright green leafy stalks it means two things – spring time & great tart breakfast treats.   Some of the favorites at the inn are rhubarb upside down muffins, rhubarb crisp and my personal favorite – rhubarb sour cream coffee cake.  I make this one with a combination of all purpose flour and wheat flour.  

Here’s the recipe:

  • 3 1/2 cups finely chopped rhubarb (about 1 pound)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups packed dark brown sugar
  • 5 tablespoons unsalted butter at room temp
  • 2 large eggs
  • 1 cup sour cream
  • zest of one medium orange
  • 2 teaspoons good quality vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Streusel:
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • 1/4 cup toasted & chopped walnuts

Preparation

1. Preheat oven to 375°.

2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.

3. Place brown sugar and 5 tablespoons butter in the bowl of a mixer; beat at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.

4. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.

5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.

Connecticut Renaissance Fair

April 17th, 2011 by hafford

There’s a great spring time festival happening right down the road in Guilford at the fair grounds location and it starts Easter Sunday with an Easter egg hunt.  The Connecticut Renaissance Faire is happening over multiple weekends in April and May.    Here you can escape to the past and experience a romantic age lost to time as you wander the streets of an 11th century springtime faire.  Thrill to a full day of musicians, acrobats, fire eaters, knights, jousting, comedy and magic on nine stages featuring the best variety entertainment at any festival in New England – all included with your admission! New acts and old favorites return from around the world to chase thy cares away with smiles and laughter.

Shop ‘til ye drop at New England’s largest Medieval Marketplace featuring hand crafted and unique items you can’t find anywhere else! Dine like a King on succulent turkey legs, exotic foods, traditional festival fare, tasty treats and scrumptious desserts at our food stalls! Whatever strikes your fancy, you and your family will find it at The Connecticut Renaissance Faire.

Book a room at the Scranton Seahorse Inn and when you bring back your admission ticket you’ll receive 15% off your room rate.

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