Ingredients: (makes about 3 dozen)
1/4 cup butter, softened
1 cup powdered sugar
1 cup peanut butter
1 3/4 cups rice crispies
1/2 cup maraschino cherries, drained, dried and chopped
1/4 cup semisweet chocolate chips
1/4 cup chopped pecans
1 to 2 cups flaked coconut (for rolling)
Beat butter, powdered sugar and peanut butter in large bowl. Stir in cereal, cherries, chocolate chips and pecans. Mix well. Shape Teaspoonfuls of dough into 1-inch balls. Roll in coconut. Place on cookie sheets and chill in refrigerator 1 hour. Store in refrigerator.
https://www.countryinnsinthewhitemountains.com/wp-content/uploads/2018/01/OldRedInn-HolidayHaystackCookies.jpg246300adminhttps://www.countryinnsinthewhitemountains.com/wp-content/uploads/2017/12/CIWM-Logo150.jpgadmin2018-01-10 03:22:332018-01-10 03:22:33Old Red Inn and Cottages Holiday Haystack Cookies
2 teaspoons light cream or milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded cheddar
1/4 cup steamed asparagus
1 scallion (whole) sliced on the diagonal
1/4inch thick 6-9 cilantro leaves, washed
Three Cheese Mornay Sauce: (makes about 3 cups)
2 1/2 cups whole milk
4 1/2 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 oz each coarsely grated Gruyere, Swiss and Cheddar (1/3 cup each)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Directions to make Sauce:
Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add “3 cheeses”, whisking until melted, then whisk in salt, pepper, and nutmeg. Remove from heat; keep warm in a hot water bath. Note: This sauce will hold for 3-4 days or use it up in homemade macaroni & cheese…yum, yum!
Directions to make omelet:
Beat together eggs, cream, salt and pepper in a bowl with a fork until combined.
Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with cheese, asparagus, scallion & cilantro leaves, and then cook until omelet is just set, about 30 seconds to 1 minute.
Add about 1/3 cup Mornay sauce across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over filling. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate.
Drizzle additional Mornay sauce over top and garnish with chopped cilantro.
Serve with your favorite toast and breakfast meat…Bon Appetit!
https://www.countryinnsinthewhitemountains.com/wp-content/uploads/2018/01/DarbyField-SpringOmelet.jpg250330adminhttps://www.countryinnsinthewhitemountains.com/wp-content/uploads/2017/12/CIWM-Logo150.jpgadmin2018-01-10 03:20:142018-01-10 03:20:25Darby Field Inn & Restaurant Spring Omelet
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
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.