Cranmore Inn Peppermint Meltaway Bars

Ingredients:

  • 1 cup butter, soften
  • ½ cup confectioners’ sugar
  • ½ teaspoon peppermint extract
  • 1 ¼ cups all-purpose flour
  • ½ cup cornstarch

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.
Preheat oven to 350. Spread dough into ungreased 9×13 cookie sheet. Bake 9-11 minutes. Cool completely.

Frosting

  • 2 tablespoons butter, soften
  • 2 tablespoons milk
  • ¼ teaspoon peppermint extract
  • 1 ½ cups confectioners’ sugar
  • ½ cup crushed peppermint candy

In a small bowl beat butter until creamy. Beat in milk, extract. Gradually beat in confectioners’ sugar until smooth. Spread over cookies, sprinkle with crushed candies.

BLUEBERRY PANCAKES CRANMORE INN BED & BREAKFAST

Blueberry Pancake Ingredients:
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg beaten
3 tablespoons oil
1/2 cup blueberries (frozen or fresh)
1 tablespoon powdered sugar

Directions:
In a large bowl sift together the flour, baking powder, salt and white sugar. Make a well in the center and pour in the milk, egg and oil; mix until smooth. Puree blueberries and powdered sugar in a blender and add to mixture; mix well.

Heat lightly oiled griddle to medium high heat. Pour the batter onto the griddle using about ¼ cup for each pancake. Add a few fresh blueberries on top. Brown on both sides and serve hot with syrup or topping of choice.

RUM RAISIN FRENCH TOAST INN at ELLIS RIVER
Ingredients:
1 large loaf cinnamon raisin bread (thick sliced)
1 cup flame raisins or a mixture of golden and flame raisins
15 eggs
2 teaspoons natural rum extract
3 ½ cups half and half
1 cup brown sugar Karo syrup, divided
12 ounces cream cheese, softened
6 ounces butter, melted and cooled
Cinnamon sugar
Maple syrup

Directions:
Spray a 10 x 15 inch baking pan with nonstick cooking spray. Remove crusts from bread slices and cut into 3/4 inch cubes. Place half the bread cubes in the baking dish and sprinkle with half the raisins, then add the remaining bread cubes and top with second half of the raisins.

Mix together the eggs, half and half, 1 teaspoon of the rum extract and 1/2 cup of the Karo syrup. Pour slowly over the bread cubes so that all are coated. In a small bowl, combine the cream cheese, butter, 1 teaspoon rum extract and the remaining ½ cup Karo syrup. Spread evenly over the bread mixture and top with a sprinkling of cinnamon sugar.

Cover the pan with a sheet of aluminum foil which has been sprayed with nonstick coating and refrigerate overnight. In the morning, bake the dish approximately 60-75 minutes at 375 degrees F. until french toast has puffed up and custard is set. Remove foil covering, cut into squares or wedges, and serve with maple syrup.