Due to a health issue with my knee, I cannot fix a 3 course breakfast as we previously have. We are hoping that you will still enjoy our "lighter version" of breakfast, which consists of a fruit, yogart and a goodie of the day. Your rooms have been reduced by $15.00 per day, which will enable you to explore some of our delicious restaurants in our area. Winter Season starts November 01, 2022 and rooms are $75, Cottages $135 and we will be serving a goodie and coffee. We are hoping to return to our way of making our guests delicious breakfast in the spring. In the mean time, here are a couple of recipies that are easy and yummy for you to try!
FLOURLESS PEANUT BUTTER COOKIES
1 Cup Peanut Butter
1 1/2 Cup sugar
2 Tablespoons extra sugar for the top
1 egg
1 Tablespoon Vanilla
Oven: 350
Dump and mix all your ingredients together in a bowl big enough to mix in. I don't use a mixer, just a wooden spoon. It should be the consistency of a very thick wet sand. Roll into 1" balls, place on ungreased cookie pan. Take a fork dipped in the extra sugar and make the traditional marks on the top of the balls, this will help flatten them and put a sweet crunch on the top of your cookie. Put into oven, approximately 12 minutes (of course all of this depends on your oven.) I do check mine half way and actually turn the pan around...my oven does not heat evenly. Let them cool on a rack when done. I do think they taste like the old fashioned bake sale cookies. Do remember: they may not have flour, but they do have a lot of sugar....just sayen.
CAROLs COUNTRY COBBLER
9 X 13 greased cake pan
1 white (yellow is OK too) boxed cake mix
3 Cup berries (I like blueberries, but whatever you like)
1/2 Cup melted butter
Oven: 350
Put the berries in the cake pan and cover the berries with the dried cake mix. Drizzle the butter over the dried cake mix and bake for approximately 25 min. I do turn mine around half way thru baking time to evenly brown the top. Let cool just a bit to give the cobble time to set before you cut it. This is easy.
