Deerfield Inn
Ingredients
Version I
3 tbsps olive oil
4 cups peeled, chopped butternut squash
2 cups peeled, chopped tart apples
1 cup chopped onion
1 tsp curry powder
1/2 tsp cinnamon
1 cup apple juice
1 qt chicken broth
1/2 cup light cream
salt & pepper to taste

Version II
24 oz apple sauce
5 lb peeled butternut
2 Spanish onions
3 qt vegetable stock
2 c mint jelly
1/2 c maple syrup
1/4 c star anise
10 vanilla beans
10 cinnamon sticks
1 t nutmeg
3 c orange juice
1 1/2 lb butter
1 lemon
1 c cream
s&p to taste

Directions
Heat oil in large pot over medium heat and sauté the squash, apples, and onion, stirring gently for 10 minutes. Add the curry and cinnamon; cook stirring gently for several minutes longer. Add juice and chicken broth, bringing mixture to a simmer and cook, partially covered, for 20 minutes or until squash is soft. Purée mixture (in batches if necessary) in blender and return to pot. Cook over medium heat until mixture is reduced by about one-third. Add cream and season with salt and pepper
Makes 4-6 servings

¼ cup melted butter or margarine
12-15 ¾” thick slices cut from French baguettes
8 eggs or equivalent amount of egg substitute
2 cups milk (I use 2% or Lactaid)
¼ cup sugar
2 Tablespoons maple syrup or Amaretto
1 teaspoon vanilla
½ teaspoon salt
1 cup fresh blueberries, washed and thoroughly dried
¼ cup sliced almonds
Powdered sugar
Pam

Directions:
1. Spray baking dish thoroughly with Pam.
2. Lightly brush both sides of baguette slices with melted butter or margarine. Place in baking dish.
3. Mix eggs or egg substitute, milk, sugar, syrup or Amaretto, vanilla and salt.
4. Pour over bread slices; allow to soak; turn, soak. Refrigerate overnight.
5. Sprinkle with blueberries.
6. Bake at 400 degrees for 30-35 minutes. At about the 20 minute mark, sprinkle with almonds and continue baking. When golden brown, remove from oven, sprinkle with powdered sugar and serve immediately with warm blueberry syrup.
Serves 6. Enjoy!

Brook Farm Inn
Ingredients
1 challah bread, ripped apart (crusts off)
1 8-oz. Pkg. Cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
½ cup sugar
2 cups half-&-half

Directions
In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, sugar, syrup, and milk. Pour carefully and evenly over the bread mixture.
Cover and refrigerate overnight. Bake at 350 about 1 hour. Serve with blueberry sauce.

Blueberry Sauce
Ingredients
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup blueberries
1 tablespoon butter
Directions
In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.

Brook Farm Inn
6 eggs, beaten
2 cups milk
1 cup Bisquick
1 8-oz. package shredded Colby or cheddar cheese
1 onion, chopped, sundried tomatoes, mushrooms, or other vegetables, cut in bite-sized pieces
Grease a 9x13-inch casserole dish. In a bowl, combine eggs, milk, and Bisquick

Saute vegetables and stir into egg mixture. Add cheese. Pour into casserole and bake

40-50 minutes at 350 degrees.

Serves 8.

Palmer House Inn
3 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1-1/2 tablespoons sugar
2 sticks ice-cold butter, cut into small chunks
2 cups buttermilk (approximately)
1 cup chopped fresh or frozen cranberries, sweetened to taste, and drained thoroughly

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and sugar and mix thoroughly. Cut butter into dry mixture with a pastry blender, until mixture resembles course meal. Chill for 10 minutes. Add cranberries and mix well until cranberries are coated with flour mixture. Add buttermilk, a little at a time, mixing until al ingredients are moistened and flour mixture forma a dough consistency. Gather into a ball and knead about 15 times on a flour-covered board or table. Roll out dough to a 1 inch thickness. Cut out scones with a floured, heart-shaped 2 inch biscuit cutter. Place on an ungreased baking sheet, close together, but not touching. Brush tops with buttermilk and sprinkle with sugar, Bake for 20 minutes or until golden brown. Serve hot with orange marmalade and Devonshire cream. Yield:12.

The Whalewalk Inn
Ingredients
1 English Muffin per person
2 Extra-large Eggs per person
Proscuitto sliced thick enough to fold and so it does not stick together

Asparagus Hollandaise Sauce:
2 egg yolks
3 Tbsp lemon juice
1 stick frozen butter (1/2 cup)

Directions
Pre-boil asparagus for 3 minutes and then put in an ice bath to cool and keep the color. Split English muffin in half. Toast. While muffin is toasting, poach two eggs for 4 minutes. Arrange asparagus on plate so the tips touch the end of the plate. Put toasted muffin on top of asparagus. Put slice of Proscuitto on top of each muffin half. When eggs are finished, put on top of the Proscuitto and top with one tablespoon of Hollandaise Sauce. Sprinkle on Tarragon or Parsley for color.

Hollandaise Sauce: Mix egg yolks and lemon juice. Put over low heat. Take ¼ cup of frozen butter and keep stirring in the egg and lemon mixture. Take another ¼ cup of frozen butter and continue stirring until sauce begins to thicken. Remove from heat, cover to keep warm for serving. Sauce will continue to thicken. Stir before serving.

The Inn at Stockbridge
Ingredients
3 eggs, separated
1/4 cup all purpose flour
3/4 cup cottage cheese
1/4 cup (1/2 stick ) butter, melted
2 T. sugar
1/4 t. salt
1 T. grated lemon zest

Directions
Separate the eggs and beat the whites until they hold stiff peaks.

In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon jest until well blended.

With a large spatula, fold the egg whites into the yolk mixture. Gently stir until well-blended.

Heat a skillet over medium heat. Pour pancake-sized dollops of batter onto skillet and cook slowly for about a minute and a half. Gently flip pancakes and cook until done

Makes 12 pancakes

The Inn at Richmond
1 cup Cottage Cheese (I use 1% Low Fat Cottage Cheese or Part Skim Ricotta)
4 eggs
½ cup all-purpose flour
4 TB butter or margarine, melted and cooled
3 TB fresh lemon juice
1 tsp (or more to taste) grated lemon zest
1 TB poppy seeds

Directions:
1. In large bowl of mixer, blend Cottage Cheese.
2. With mixer running, add eggs and flour. Blend well.
3. Slowly pour in butter or margarine. Blend well.
4. By hand, mix in lemon juice, lemon zest, and poppy seeds. Blend well. Mixture should be thick.
5. Cook on a hot greased griddle until golden. Do not overcook. The pancakes should be moist and spring back to the touch.
6. Serve hot garnished with fresh raspberries or lemon slices and powdered sugar. 7. Heat raspberry syrup and serve with the pancakes.
Serves 4. Enjoy!

Deerfield Inn
Ingredients
For sauce:
4-6 ripe tomatoes cut in half
1T chopped garlic
1T chopped shallots
l t fresh thyme
1 t fresh rosemary
l/2 cup olive oil
salt & pepper
2 cups zinfandel reduced to 1/4 cup

For trout:
2 boneless, skinless trout filets per person
flour
eggs scrambled with a little milk
chopped pepitas (roasted pumpkin seeds chopped in a food processor)

Directions
For sauce: Toss all ingredients (except zindandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450 ) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in zinfandel. Set aside. Dip trout in flour and brush with egg wash. Place into pepitas coating thoroughly each time. Pre-heat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium high heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate.