Archive for the ‘Hawthorne Inn Recipes’ Category.
½ cup sugar
½ cup butter
3 eggs
1 teaspoon vanilla
1 cup chopped walnuts
1 cup chopped dates
1 cup flour
Dash salt
Mix together: sugar and butter well
Add: eggs and vanilla and mix well
Mix in flour and salt
Stir in walnuts and dates
Bake at 350 in a buttered pan. Do not Overcook!!!!!
When cool, cut into squares and roll in confectionery sugar.
Hawthorne Inn Maple Syrup
The sap has been flowing at the Hawthorne Inn. We have a tradition of tapping a selection of our Sugar Maple trees in March each year. The process of refining the sap to syrup is simple, but labor intensive. There is NOTHING like fresh syrup from the tree. We have added a delightful breakfast offering to help convey the syrup to the taste-buds of our willing guests: Croissant French Toast! Delightful. Be sure to look at our recipe section for the Buttermilk Pancakes.
2 cups Flour
1/4 cup Brown Sugar
1 teaspoon Baking Soda
1&1/2 teaspoons Baking Powder
1/2 teaspoon Cinnamon dash Cardomon
dash salt
3 Eggs
2 cups Buttermilk
8 tablespoons Butter
1 teaspoon Vanilla
Have all ingrediants at room temperature
Mix everything except, beat egg whites and fold in
We serve this with our Banana Topping [see recipes] and/or a bit or cooked down raspberries.
Fill a 9 inch square pan almost to the top with fruit:
I mix Apples and Pears or Mangos and Peaches with Raspberries or Cherries for color
2-3 Tablespoons Lemon juice
3 tablespoons Sugar: white or brown
1-2 tablespoons flour
a bit of juice: Mango; Cider, ect. depending on fruits used
Top this with a mixture of:
6 tablespoons soft butter
1/3 cup sugar
dash salt
3/4 cup flour
mix well and add in 2/3 cup hazlenuts or slivered almonds
I mix this by hand and then crumble over the fruit
Serve hot and bubbly
When it’s Apple season, this really tastes like a wonderful pie!
I usually prepare the fruit the night before; mix the topping in the morning: easy.
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
Dash Salt
3 Tablespoons Sugar
2 Eggs [large]
3 Cups Buttermilk
Dash Vanilla
4 Tablespoons Butter [melted]
Whisk eggs, buttermilk, butter and vanilla .
Add flour, baking powder, baking soda, salt and sugar.
Gently combine leaving small lumps; do not overmix.
Cook on a pre-heated, buttered, cast iron pan.
I begin with a very hot pan and then lower the heat and cook the pancakes slowly.
Turn them over once they begin to bubble.
BANANA TOPPING
Quarter and chop Bananas into large chunks.
Sautee in butter, cinnamon, brown sugar and/or spiced Rum.
Place Banana’s on top of Pancakes and serve with a side of Maple Syrup.
We always use either our own Syrup [from our Maple trees] or locally made. It really tastes so much better then store bought, processed, syrup.
Poach Eggs in an Egg Poacher
We serve on either Toasted and Buttered French White or English Muffins
Drizzle over Hollandaise Sauce and add a sprig of Parsley for color
Hollandaise Sauce
3 Large Egg Yolks
1 ½ Tablespoons Water
1 ½ Tablespoons Fresh Lemon Juice
8 Tablespoons Melted Butter
Kosher Salt
In either a double boiler or a heat proof bowl set over simmering water whisk the egg yolks with 1 ½ tablespoons water until the mixture thickens [about 4 minutes].
Remove from heat and stir in the lemon juice.
Whisk in the melted butter until it thickens and season with salt.
30 Prunes, Pitted
1/2 Cup Brandy
¼ Cup Water
1 Stick Butter
1 Stick Margarine1 Cup Dark Brown Sugar
1 Cup White Sugar
4 Large Eggs
3 & 1/3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 & ½ Teaspoons Cinnamon
1 & ½ Teaspoons Cardamom
¾ Teaspoons Nutmeg
¾ Teaspoons Cloves
½ Teaspoon Allspice
½ Teaspoon Salt
1 & ¼ Cups Buttermilk
1 Teaspoon Vanilla
1) Simmer Prunes in Brandy & Water for 15-20 Minutes ‘Till Full & Tender
2) Cream the Butter, Margarine and Sugars
3) Add Eggs & Beat Well
4) Sift All Dry Ingredients
5) Drain Prunes & Save ½ Cup Liquid
6) Alternate the Flour Mixture, Buttermilk & Prune Liquid to the Butter Mixture and Beat Well After Each Addition
7) Beat in Vanilla
8) Stir in Prunes
Bake @350 in a Preheated Oven in 2 Buttered & Floured Cake Pans for about 35-40 MinutE
FROSTING
1 Stick Butter
8 Ounces Cream Cheese
1 & ¼ Teaspoons Vanilla
4 Cups Confectionary Sugar
1 & ¼ Tablespoons Lemon Zest
Fresh Lemon Juice
1) Beat Butter, Cream Cheese & Vanilla
2) Slowly Beat in Confectionary Sugar
3) Beat in Lemon Zest
4) Add Some Drops of Lemon Juice to Taste & to Thicken
Frost Cake and Refrigerate until Cold
Remove for about 40 minutes before serving
4 Bananas: unpeeled
Maple Syrup or Honey
Cinnamon
1) Halve the Bananas Lengthwise & Bush the Cut Half with Maple Syrup or Honey & Cinnamon
2) Grill, cut side down, for about 5 minutes; turn over & grill for a few more minutes
Vanilla Ice Cream
Spiced Rum
Serve: Place Banana Halves, skin side down, on a plate
Top: With Ice Cream & a Splash of Rum
2 & 2/3 Cup Cake Flour
1 & ½ Teaspoons Baking Soda
½ Teaspoon Salt
¾ Cup Dark Brown Sugar
¼ Cup White Sugar
¾ Cup Corn Syrup
1 & ½ Sticks Butter: softened
3 Eggs
1 Tablespoon Vanilla
1 & ½ Cup Buttermilk: room temperature
4 Oz. UnSweetened Cocolate or SemiSweet Chocolate; Melt & Cool Slightly
1) Sift together dry ingredients
2) Beat together Sugars & Butter
3) Beat in Eggs
4) Beat in Corn Syrup & Vanilla
5) Beat in Chocolate for several minutes
6) Alternately Beat in Buttermilk & Flour: do NOT overbeat!
Bake @350 degrees in Three Buttered, Floured Cake Pans for about 30-40 minutes
Let it be known that this is probably one of the best mousses, chocolate, that you will ever be blessed to eat and to share.
Every time that I have seen my family and friends enjoy this, they have, truly, enjoyed this!
24 oz. Semi-Sweet Chocolate Chips [3 Cups]
4 Tablespoons Confectionary Sugar
4 Tablespoons Cold Water
Melt All
2 Teaspoons Vanilla
2 Whole Eggs
4 Egg Yolks
1 Teaspoon Instant Coffee
2 Tablespoons Heavy Cream
Mix
Mix with Chocolate Mixture
1 Pint Heavy Cream
Whip
4 Egg Whites
Whip
Fold in Chocolate Mixture with Eggs Whites for 15-20 minutes
Fold in Whipped Cream for 15-20 minutes
A hint: spend time gently folding. And, after you fold in the whites put the mixture in the fridge for 10-15 minutes and then fold in the whipped cream.
Serve with Strawberries, Whipped Cream &/or Cold Cherry Soup?