Sugar Hill Inn
Ingredients
2 cups all purpose flour
1/2 cup currants
!/4 cup oil
2 tbsp. sugar
3 tbsp. milk
1 tsp. salt
1 egg slightly beaten
1/2 cup currants
3 tsp. baking powder
1/4 tsp. baking soda

Directions
Preheat oven to 425 degrees. Combine the first 6 ingredients. Add remaining ingredients, stirring until dough clings together. On well floured surface, toss dough lightly until no longer sticky. Knead 12 to 15 times. Divide in half; pate each ball to a 6-inch circle with top half rounded. Brush with milk and sprinkle with sugar. Cut into 6 wedges. Place 2 inches apart on cookie sheet. Bake for 10 minutes or until golden brown. Serve hot with butter or whipped cream. Honey, jams or jellies are also great.

Adair
Ingredients
1 cup flour
4 Tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup cream
4 eggs
3 Tbsp. melted butter

Directions
Mix above ingredients to form a smooth batter. Heat a 10" skillet, spray with Pam and place over medium heat. Pour in batter. Cook over a low flame about 5 minutes until the edges begin to form. Toss together the following and neatly layer on …

2 apples, thinly sliced
2 Tbsp. brown sugar
1/2 tsp. cinnamon

Arrange apples neatly and decoratively covering the batter. Drizzle with 2 Tbsp. melted butter. Bake in a 400 degree oven for about 15 minutes or until the center is firm.

Cut in 5-6 wedges and serve with New Hampshire dark amber maple syrup. Hold in 200 degree oven if necessary.

Inn at Thorn Hill
Ingredients
*All the ingredients can be prepared several hours in advance
20 medium asparagus spears - tough ends trimmed off, bottom 2" of the remaining stalk peeled
2 blood oranges (if blood oranges aren't available, substitute navel oranges)
1/4 cup unsalted cashew pieces, toasted in a 400 degree oven for 3 to 4 minutes

Blanche the asparagus in boiling salted water for 2 to 3 minutes, or until just tender. As soon as the asparagus is cooled, put it into a bowl of ice water to stop the cooking. As soon as it's cold, drain it and set it aside until it is ready to be served.

Carefully cut away all of the peel of the oranges. They should be cleaned down to the flesh, with no pith remaining. Using a sharp knife, cut between the membranes to remove the orange sections. Remove any seeds. Set aside.

Goat Cheese Cream . . .
4 oz. soft goat cheese
1 cup plain yogurt
1/4 tsp. ground black pepper
Salt to taste

Combine goat cheese, yogurt and pepper in a food processor. Process until smooth. Season to taste with salt

Directions
To Serve . . .Arrange five asparagus spears on each plate. Spoon some of the goat cheese cream over the asparagus (you do not need to use all of the goat cheese cream). Arrange the orange sections over the asparagus, dividing them evenly between the four plates. Sprinkle each plate with toasted cashews.

Eastman Inn
Ingredients
3/4 stick (6 Tblsp) cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne
2 ozs hard cheese (extra sharp cheddar or Manchego), finely grated (1 cup)

Directions
Pulse butter, flour, salt, cayenne, and cheese in food processor just until a dough forms. DO NOT overwork dough or crackers will be tough. Gather dough and roll into a log about 2 inches in diameter. Chill dough, wrapped in plastic until firm, at least 30 minutes.

Preheat oven to 400 degrees. Slice dough into 1/4-inch slices. Arrange on a greased baking sheet. Bake in the middle of the oven for about 10 minutes until golden. Transfer biscuits to a cooking rack.

The Manor on Golden Pond

Ingredients:
1 quart heavy cream
3/4 cup Godiva Chocolate liqueur
16 egg yolks
2 1/2 cups sugar
1 cup sugar

Bring the heavy cream and liquor to a boil and remove from heat. Whisk together the egg yolks and first sugar (2 1/2 cups).Temper the egg mixture into the cream mixture. Pour into 4-ounce ramekins to the top. Place ramekins into a larger cake pan and pour hot water 1/2 of the way up the ramekin. Bake in a 320° F oven for 45 minutes to an hour (firm to the touch). Remove them from the pan and cool to room temperature. Sprinkle a generous amount of sugar on the top and brown off under your broiler or use a torch. Let the melted and browned sugar set for a few minutes before serving. If bruléed properly the sugar will break like glass under the spoon.

Adair
Ingredients
3 Eggs, separated
2 tbsp. Vegetable Oil
1/4 tsp. Salt
2 tsp. Baking Powder
1 cup Cottage Cheese
1 tbsp. Maple Syrup
2 tbsp. Lemon Zest
2 tbsp. Lemon Juice
1/2 cup Flour

Directions
Beat egg whites until stiff in an electric mixer bowl. Set aside.

In a food processor, combine yolks and rest of ingredients. Process until smooth and fluffy. Pour into a bowl. Fold in egg whites.

Cook on a griddle. Serve immediately with maple syrup. Serves 3-4

Inn at Thorn Hill (as prepared on California's Full Bloom TV Show)
Ingredients
Shortcake:
4 ounces butter
1 and 1/4 cup sugar
1/2 tsp. salt
4 egg yolks
1 tbsp. baking powder
7 ounces sifted cake flour
1 and 1/4 cup buttermilk
Vanilla to taste
Marinated Berries:
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
1/2 cup strawberries
1 cup sugar
zest of 1 orange
1/4 cup Grand Marnier
Chantilly Cream:
2 cups heavy cream
1 cup powdered sugar
1/2 vanilla bean

Directions
Shortcake:
Cream the butter, sugar and salt. Sift the cake flour and baking powder together in separate bowl. To the butter mixture, add the yolks and then the flour. Once incorporated, add the buttermilk and vanilla. Pour mixture into a lined and greased sheet pan or muffin tin. Bake at 350 degrees for about 10 minutes.

Marinated Berries:
Mix and refrigerate for a couple of hours.

Chantilly Cream:
Slice open bean and add seeds to cream and sugar mixture. Turn mixer on high until medium peaks form.

Assembly: Cut the shortcakes into serving portions and place on plate. Add marinated berry mixture and top with cream. Garnish with fresh mint leaves.