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Molasses Cookies by Inn On The Main

Molasses Cookies

Melt 3/4 c. shortening (partially cool)
1 c. sugar
1/4 c. molassas
1 egg
2 tsp. baking soda
2 c. sifted flour
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
Mix sugar and shortening, then egg. Mix combined dry
ingredients. DO NOT OVERMIX. Make 1" balls and coat
in sugar on a baking sheet. (I refrigerate for 15 min. or more
before baking).
Bake at 375 for 8-10 minutes (I tend to bake them only at
9-10 min. to make them softer. I cook them on stone.

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Salted Double Chocolate Muffins by 1837 Cobblestone Cottage Bed and Breakfast

salted double chocolate muffinsPrep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 8







  • 1 scant cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 tablespoon cocoa powder (I used dark cocoa)
  • ⅓ cup sugar
  • ½ cup milk
  • 2 tablespoons strong coffee
  • 3½ tablespoons vegetable oil
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup chocolate chips
  • sea salt
  • ½ cup powdered sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon milk


  1. Preheat the oven to 400 degrees 
  2. Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.
  3. Pour the milk, coffee, oil, egg, and vanilla into the bowl. Mix the dry and wet ingredients together until just combined. Add the chocolate chips.
  4. Spoon into a prepared muffin tin, filling each cup about ¾ full. Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops.
  5. Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze. Add milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.
  6. After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt. Serve with a glass of milk

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1 loaf Challa, Cinnamon Bread, Italian Bread (day old)
1 stick Butter
1 cup Brown Sugar
2 tbsp. Light Corn Syrup
8 Eggs
1 ½ cups Milk or amount equal to eggs
1 tbsp. Grand Marnier (optional)
1 tsp. Vanilla
¼ tsp. Salt
Thickly slice bread, remove crust.  Spray large baking dish with Pam.  
Melt butter, brown sugar and corn syrup in large microwave-proof measuring cup.  Microwave until smooth and thick (about four minutes; stir half-way through).  Pour evenly into pan. Hot!  Hot!  Hot!
Combine eggs, milk, vanilla, Grand Marnier and salt.  Soak bread and place in ramekin on top of sugar mixture.
Cover.  Refrigerate overnight or freeze.  If frozen, defrost in refrigerator overnight when ready to use.
Preheat oven to 350 degrees. Flip bread over.  Bake 30 minutes.  Flip again and top with fresh fruit of your choice strawberries, blueberries, raspberries, peaches, etc…, sprinkle with confectioner’s sugar and serve.
For those with dietary restrictions, egg whites can be used instead of whole eggs.  Lactose-free milk and unsalted Fleischman’s magarine can be used for those with lactose sensitivity.

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Cranberry Nut Bread


Inn of the Week Los Gatos Bed and Breakfast Penn Yan, NY

Inn of the WeekLos Gatos Bed and Breakfast
Penn Yan, NY

2 Cups flour
1 Cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 Cups orange juice
2 Tbsp vegetable oil
1 Tbsp grated orange peel
1 egg, well beaten
1 1/2 Cups fresh or frozen cranberries
1/2 Cup chopped nuts (your choice)
Heat oven to 350 degrees. Grease a 9 x 5 loaf pan (or will make 18 muffins).
Mix together flour, sugar, baking powder, salt and baking soda in a medium size mixing bowl. Stir in the orange juice, oil, orange peel and egg. Mix until well blended. Stir in cranberries and nuts.
Pour into pan or muffin tins.Bake loaf pan for 55 minutes or muffins for 20 minutes. Test with a toothpick – should come out clean.
Cool on a rack for 15 minutes and then remove from pan.
Cool completely before slicing.
I like to sprinkle the top with powdered sugar just before serving.


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German Chocolate Upside Down Cake


Inn of the Week
Los Gatos Bed and Breakfast
Penn Yan, New York


1 cup chopped pecans
1 cup sweetened flaked coconut
1 box (18 oz) German chocolate cake mix
8 oz cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar

Preheat oven to 350 degrees. Butter and lightly flour a 9 x 13 baking pan.

Combine the pecans and coconut and sprinkle evenly over the bottom of the pan.

Prepare the cake mix batter according to package directions and pour over the coconut/pecan mixture, spreading evenly.

In a medium bowl beat together the cream cheese, butter and powdered sugar until smooth. Drop heaping tablespoonfuls onto the batter. (Dragging a knife back and forth helps spread it a bit more evenly).

Bake until the cake is poofed and a toothpick inserted in the center comes out clean – about 45-60 minutes.

Cool cake completely in pan. To serve, cut a portion, scoop with a spatula and flip upside down onto a serving dish.

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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