1785 Inn Lemon Orange Muffins

  • 1 cup granulated sugar
  • 2/3 cup canola oil
  • 2 eggs beaten
  • 2 tablespoons lemon juice
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 cup milk
  • 1-2 tablespoons grated orange peel.

Preheat oven to 350*. In a mixing bowl, mix the sugar, canola oil, eggs, and lemon juice until smooth and creamy. In a separate bowl, add the flour, baking powder, salt, and nutmeg. Add the flour mixture to the creamed mixture, alternately with the milk, beating well after each addition. Fold the zest into the mixture with a spatula.

Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes until muffin top springs back when lightly pressed. Yields 15 muffins. Let cool slightly and frost with orange glaze.

Orange Glaze

  • 1 and 1/2 cups confectioners’ sugar
  • 3 tablespoons orange juice
  • 2 tablespoons grated orange peel.

In a small bowl, stir together all of the ingredients until well blended.

1785 Inn Cranberry Oatmeal Cookies

Ingredients: (makes 5 dozen)
8 ounces softened unsalted butter
11/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups craisins (sweetened dried cranberries)
2 cups old fashioned whole grained oats
1 tablespoon grated orange peel
12 ounces white chips

Cream the butter and sugar together in a mixing bowl. Beat the eggs into the creamed mixture one at a time, and then beat in the vanilla. Combine the flour, baking powder, salt, and baking soda and beat these dry ingredients into the creamed mixture. Fold in the craisins, oats, and orange peel, then stir in the white chips. Place rounded tablespoonfuls 2 inches apart on baking sheet covered with parchment paper, and bake in an oven preheated to 375 degrees F until the cookies are lightly browned (10-12 minutes). Cool and serve.

Eastman Inn Spiced Poached Pear French Toast

Poaching the Pears:
1 cup water
1/2 cup sugar
3 strips of orange zest
1 teaspoon vanilla extract
7 whole cloves
4 star anise or 1 teaspoon anise extract
1/4 to 1/2 cup raisins
3 to 5 whole pears, peeled, quartered and cored
3/4 to 1 cup real maple syrup

Bring water and sugar to a boil, then reduce to a simmer. Add orange zest, cloves, vanilla, star anise, raisins and pears. Cook on low heat for about 15 minutes or until the pears are fork tender. Remove pears, slice pear quarters once again, place in a baking dish, cover with foil to keep warm. Continue simmering the liquid adding the maple syrup until liquid has thickened.

To prepare the French Toast:
3/4 cup half and half
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
2 tablespoons orange juice
1/2 teaspoon salt
Italian bread sliced thickly

Mix all ingredients above and dip bread slices into mixture and let soak for approximately one minute. Cook on both sides until golden brown. Remove from griddle.

To serve, place French toast on serving plate, top with pear slices, garnish with cinnamon stick and Anise stars. Pour remainder of syrup into containers and place on the table.