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“Candy” Cake Brownies


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Inn of the Week
VanCleef Homestead B&B
Seneca Falls, NY

2/3 cup margarine or butter
1 tsp vanilla
1 cup granular sugar
2 ½ tsp. baking powder
1 cup brown sugar
½ tsp. salt
3 eggs
1 12 oz. bag chocolate chips
2 ½ cups flour
1 cup chopped nuts if desired.

Melt butter in a large saucepan.

Add sugar and stir until dissolved.

Remove from heat and let cool while you get out your other ingredients.

Add the 3 eggs, one at a time, and beat thoroughly (by hand) after each addition. Add the vanilla and other dry ingredients, and mix. Add the nuts and chips, but make sure the batter is cool enough.

Bake at 350 degrees for approximately 25-30 minutes in a 10 ½ X 15 ½ baking pan. The top will be lightly browned and toothpick inserted comes out clean.

Cool. Cut into 2” squares. Enjoy!

Variation: omit nuts and chips and add one cup crunchy peanut butter after the eggs. YUM!

This is an old Italian cookie recipe that has been handed down through the generations. It was made for the cookie platters at the HUGE Italian weddings!!

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Baked French Toast


Inn of the Week:
VanCleef Homestead B&B
Seneca Falls, NY

1 home-style whole loaf of bread (not pre-sliced)
5 eggs
1 ½ cups milk
1 tsp. vanilla
dash of salt
cinnamon to taste

Cut the loaf of bread into cubes and arrange them in a 9 x 13 greased baking dish.

Beat the above ingredients until fluffy and pour evenly over the mixture.

Melt 2 Tbls. margarine or butter and mix with a little brown sugar to make a drizzle that you will use to drizzle over mixture before covering and refrigerating overnight.

Morning: Top with fruit – 1 apple diced and mixed with 1 Tbls. brown sugar. Arrange over bread mixture. Cover with foil and bake 35-40 min. – remove cover and bake until lightly brown – another 10 min. Cut into squares.

Serve with maple syrup. Enjoy!

Experiment with other fruits – blueberries, peaches.


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Cinnamon Butter Puffs



Inn of the Week
Bella Rose Bed and Breakfast
Canandaigua, New York

1/3 c. butter
½ c. white sugar
1 egg
1 ½ c. white flour
½ t. baking powder
½ t. salt
¼ t. nutmeg
½ c. milk
Topping: ½ c. butter, melted, mixed with ½ cup white sugar & 1 t. cinnamon

Preheat oven to 350. Grease standard muffin pan or spray with PAM. Combine the butter, sugar, and egg in a mixing bowl. Beat well. Mix the flour, powder, salt and nutmeg and add to the egg mixture. Pour in the milk and beat until blended and smooth. Fill the pans ¾ full and bake 20 minutes or until lightly golden.
Have topping ready. As soon as the puffs are done baking, gently drop into the butter, and then roll in the cinnamon/sugar mixture. Serve as soon as possible. To hold, put them back in the muffin pan and cover with foil and a cloth to hold in the heat.

Makes 6

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Oatmeal Creme Brulee


Inn of the Week Barristers Bed & Breakfast Seneca Falls, NY

Inn of the WeekBarristers Bed & BreakfastSeneca Falls, NY


2 1/4 Cups Old Fashioned Oats
1/3 Cup Sugar
1/4 tsp Salt (optional)
3 1/3 Cup 2 % milk
2 Eggs
2 teaspoons Vanilla extract
1 heaping tablespoon Brown sugar (more or less to taste)


Preheat oven to 350 degrees. Spray 8”x11” dish (or individual ramekins) with cooking spray.
Combine milk, eggs and vanilla in large bowl. Add oats, splenda, and salt; mix well. (Add cinammon to taste, if you wish.) Pour into baking dish, spread oats if needed.  Bake 40-45 minutes or until center is jiggly but not runny. Edges should be lightly browned and may pull away from dish slightly. Remove from oven.

Sprinkle brown sugar evenly over the top. Return to oven and bake till sugar is melted. Turn oven to broil and heat until sugar bubbles and browns slightly (about 1-2 minutes). Allow to cool slightly, cut into 8 servings.

You can use more brown sugar on top if you want a sweeter dish or a more solid ‘crust’ like with typical creme brulee.
Number of Servings: 8

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Oatmeal Creme Brulee with custard


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Inn of the Week
Abner Adams House
Bloomfield, NY


Butter for pans
1 cup cooked oatmeal
2 tablespoons light brown sugar
2 teaspoons freshly grated orange zest
2 cups heavy cream
1/2 cup granulated sugar, more for topping
1 cup blanched almonds, toasted and chopped
6 large egg yolks

1. Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture
2. In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
3. In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
4. Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
5. When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.
Makes 6

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Honey Oatmeal Muffins

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Inn of the Week
VanCleef Homestead B&B
Seneca Falls, NY


2/3 cup milk

1/3 cup vegetable oil

1 beaten egg

¼ cup honey

1 ½ cups dry oatmeal – quick or old fashioned)

1 cup flour

½ cup raisins

½ cup chopped nuts

1/3 cup firmly packed brown sugar

1 Tablespoon baking powder

¼ tsp. salt


Mix first 4 ingredients, then add to combined remaining ingredients, mixing just until moistened.

Fill 12 paper-lined muffin cups 2/3 full.  Bake in preheated 375 degree oven until golden brown – 15-18 min.  Makes 1 dozen muffins.


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Georgia Pecan French Toast

1. Slice 2 loaves of French bread into 3/4 inch slices

Inn of the Week Black Walnut Bed and Breakfast Interlaken, New York

Inn of the Week

Black Walnut Bed and Breakfast

Interlaken, New York

2. Layer the bread in a 9 inch by 13 inch casserole dish that has been pre-buttered.
3. In a large bowl, thoroughly mix 9 eggs, 2 cups of whole milk, 1 1/2 cups of half & half, 4 teaspoons of vanilla, and a healthy spray of cinnamon.
4. Pour the mix evenly over the bread.   At this point, you can place the casserole in the fridge overnight if you like.
5. The next morning, take the casserole out of the fridge, and preheat the oven to 325-350 degrees.
6. In a saucepan, melt 1 1/2 sticks of butter, then add 1 1/2 cups of dark brown sugar and 3 tablespoons of Karo syrup.
Bring the mix to a slow boil, remove from the stove, and pour evenly over the french toast.   Top with a healthy amount of chopped pecans.
7. Bake at 325-350 degrees for 40 minutes, let cool for 5 minutes, then serve




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Homemade Granola


Inn of the Week Bella Rose Bed & Breakfast Canandaigua, New York

Inn of the WeekBella Rose Bed & Breakfast

Canandaigua, New York

3 Cups   old-fashioned oats
1 Cup    coarsely chopped nuts – your choice
1/2 Cup  unsweetened shredded coconut
1/2 Cup  pumpkin seeds
1/2 Cup  sunflower seeds
4 Tbs.    packed brown sugar
1Tsp.     cinnamon
3/4 Tsp.  ground ginger
1/2 Tsp.  kosher salt
1/2 Cup   honey
3 Tbs.    F. Oliver’s Roasted French Walnut Oil



Mix all dry ingredients in large bowl.  Combine honey and olive oil in small bowl until well-blended, then add to dry ingredients, mixing in thoroughly.  Spread on a

large baking sheet lined with parchment paper.  Baked in preheated 300 degree oven for 40 minutes, tossing at 10 minute intervals.  Cool on rack.  Stir and store in airtight container.

You may add in dried fruit when ready to serve (but not before); however, it is wonderful on its own with a bowl of fresh fruit (berries, pineapple, grapes, apples) and topped with non-fat plain Greek yogurt.


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Chocolate Zucchini Muffins

Inn of the Week Abner Adams House Bloomfield, New York

Inn of the WeekAbner Adams HouseBloomfield, New York


Take a fabulous recipe for zucchini muffins, spice it up a little, add a scoop of cocoa powder, add chocolate chips and you are in heaven.


  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/3 cup unsweetened coco powder
  • 1 1/2 tsp vanilla extract
  • 2 cups grated zucchini
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamon



Preheat oven to 350 degrees F. Lightly grease or line 18 muffin cup tins with paper liners.

By hand, in a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.

Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamon. Mix until moist.

Pour batter into prepared muffin tins fill to top. Bake 350 degrees F for 20 – 25 minutes. Do not overbake. Remove from pan and let cool on a wire rack. Store loosley covered or freeze.


Bring the #FingerLakesLife home.
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Fruit Tart


Inn of the WeekAnother World Bed and Breakfast Another World Bed and Breakfast Naples, New York

Inn of the Week
Another World Bed and Breakfast
Naples, New York

1 1/2 cups all purpose flour

Pinch of salt

1/2 cup powdered sugar

1/2 cup butter, cold

1 egg yolk

In food processor with steel blade, sift flour, salt and sugar together with quick pulses.  Add butter in pieces and process to cup into mixture.  Add egg yolk and process until mixture holds together when pressed between fingers.  Press dough into 11 or 12 inch false botton tart pan.  Place in freezer 5 minutes before baking.  Bake 400 degrees for 12 – 15 minutes.  Set aside to cool.


3 ounces of cream cheese, softened

1 cup whipping cream

1/4 cup powdered sugar

1/2 tsp grated lemon peel

1 teaspoon fresh lemon juice

1/4 tsp almond extract

1/4 tsp vanilla

Beat all ingredients until smooth


1 cup apricot preserves or red currant jelly, according to color of fruit

1 tbsp of water

Heat preserves or jelly with water in a small saucepan over low heat until dissolved.  Strain if using preserves.

Fresh Fruit

Any combination of strawberries, respberries, plums, apricots, blueberries, blackberries, kiwi, peaches or oranges.


Spread filling on pastry.  Decorate top with fresh fruit and cover with glaze.  Refrigerate until ready to use.