Archive for the ‘Recipes’ Category

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!


  • 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


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


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.

Almond Milk

August 23rd, 2010 by michael

This is a great recipe for those with dairy or soy allergies and tastes so much better than anything you buy in a store. And because almonds are a high energy food this is a terrific start to anyone’s day!


  • 3 cups water
  • 1 cup whole raw almonds
  • 5-6 very fresh pitted dates
  • ½ a vanilla bean or ½ teaspoon good vanilla extract
  • ½ teaspoon agave nectar (if needed)


1. Soak almonds in water in a blender overnight
2. Blend on high speed until almonds are completely ground. The water will become white and frothy. Strain through a fine mesh strainer pressing on almonds to extract the excess milk. Reserve the liquid and discard the almonds.
3. Rinse your blender and pour in the reserved milk.
4. Add the dates, and scrape the beans of ½ a vanilla bean or use ½ teaspoon good vanilla extract
5. Blend until smooth and then taste. If you think the milk needs to be sweetened and a small amount (1/2 teaspoon) of agave nectar being careful not to over sweeten.

Serve this with cereal, granola, or enjoy straight out of the glass!

Buttermilk Pancakes

August 23rd, 2010 by michael

Prep Time 30 minutes
Serves: 6


  • 2 cups All Purpose Flour
  • 1 tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Table Salt
  • 1/8 teaspoon Cardamon (optional)
  • 2 cups Buttermilk
  • 2 Large Eggs
  • 3 tablespoons Unsalted Butter
  • 1/4 cup Sour Cream


1. Whisk together all dry ingredients in a large bowl and set aside. I use cardamom and cinnamon interchangeably with this recipe. Sometimes I use both! They both pack a lot of flavor so just a pinch will do.
2. Melt Butter and cool slightly
3. Whisk buttermilk into cooled butter and then whisk in the eggs and sour cream.
4. Make a well in the dry ingredients and add the wet ingredients. Use a large rubber spatula and fold together until just combined. Use a minimal amount of strokes – some lumps might remain. Let stand for at least 15 minutes – this will give the sour cream and baking soda time to react.
5. Pour 1/4 cup for each pancake onto a hot oiled skillet or griddle. When bubbles start to uniformly appear it’s time to flip. These pancakes will rise nicely so let them cook for at least 2 minutes on the second side. Don’t forget to use quality (LOCAL if available) syrup. Enjoy.

Seahorse Inn Granola

August 23rd, 2010 by michael

Prep Time 30 minutes


  • 3 cup Quaker Rolled Oats
  • 1 cup Any combination of your favorite nuts (we love pecans and almonds)
  • 1/2 cup Shredded Unsweetend Coconut
  • 1 1/2 tablespoons Cinnamon
  • 1 teaspoon Freshly Grated Nutmeg
  • 1 teaspoon kosher salt
  • 3/4 cup Local Maple Syrup
  • 1/2 cup Local Honey
  • 1/2 cup Quinoa (save time and buy prewashed)
  • 1/2 cup Golden Raisins
  • 1 cup Your favorite dried fruit(s)
  • 2 tablespoons Unsalted butter
  • 1 tablespoon Pure Vanilla Extract


1. Preheat oven to 350F. In a large bowl mix together oats, coconut, nuts, quinoa, and spices
2. Combine syrup, honey, vanilla and butter in a microwave safe bowl and heat until butter is melted. NOTE: You can vary the ratio of honey and syrup you use based on taste preference. Just be sure you have 1.5 cups of sweetener.
3. Stir together the warmed syrup mixture and add to the oat & nut mixture. Stir until well coated.
4. Spread mixture on a rimmed baking sheet covered with a silpat. If you don’t have a silpat coat the baking sheet with cooking spray. Set oven timer to 7 minutes. Every 7 minutes for approximately 30 minutes remove the pan and stir. We want the mixture to be evenly cooked to a dark golden brown.
5. Once cooled combine the dried fruit to the oats. The granola can be kept refrigerated in an air tight container for up to 3 weeks. Enjoy with milk, soy milk, or plain yogurt.

Spiced Banana Bread with Chocolate

August 12th, 2010 by michael

3 very ripe bananas
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
¾ cup semisweet chocolate chips

For topping:
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon
1/8 tsp. cardamom
1/8 tsp. all spice
1/8 tsp. nutmeg

Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan.

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan. Optionally you can add an additional ¼ cup chocolate chips to the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.