Woolverton Inn

Preheat oven to 375
1 cup unsalted butter
½ cup brown sugar
½ cup regular sugar
2 eggs
1 tablespoon light corn syrup
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup oatmeal, quick style
1 cup chopped bittersweet/Belgian type chocolate
1 cup semi-sweet chocolate chips
½ cup chopped walnuts

Cream butter with sugar in mixer, add eggs, vanilla and corn syrup. Mix flour, salt, baking soda and oatmeal. Slowly mix dry flour mixture into butter mixture. Add chocolate and nuts. Plop heaping tablespoons of batter on cookie sheet. Cook about 10 minutes, may be a little soft, do not overbake. Let cookies set for a few minutes, them carefully move to cooling rack.

Woolverton Inn
(Adapted from from "Smoked Salmon" by Max Hansen)

Dill Hollandaise Sauce:
2 sticks unsalted butter, melted
1 bunch fresh dill, chopped (reserve 6 sprigs)
3 large egg yolks
2 tablespoons water
1 teaspoon Tabasco sauce
fresh lemon juice
¼ cup white vinegar
12 large eggs
6 English Muffins, cut in half, toasted
½ pound smoked salmon
2 ounces capers (optional)

To Make Dill Hollandaise:
Use a pan half filled with water and a large heatproof bowl to create a double boiler. Place egg yolks and 2 tablespoons water in bowl - make sure water in pan does not touch bottom of bowl. Bring water to a gentle simmer over medium-low heat. Season eggs with salt and pepper. Whisk constantly until mixture starts to thicken, about 5 minutes. (Be careful not to scramble the eggs!) Remove bowl from pan, resting it on a wet towel formed into a ring to secure it into place.
Whisk warm, melted butter into the eggs a little at a time, making sure each addition is completely incorporated before adding more. Add Tabasco, a few drops of lemon juice and the chopped dill. Adjust seasoning with salt and pepper and keep warm on or near the stove while poaching the eggs.

To Poach The Eggs:
Fill a large, shallow pan with water to the depth of two inches. Bring to a simmer and add vinegar. Working with 6 eggs, crack the eggs one at a time and gently slide them into the water. Do not allow the water boil. Once the whites have set and the yokes are glazed but still soft, about 4 minutes, use a slotted spoon to remove each egg to a large plate Repeat with remaining 6 eggs.

To Plate:
Blot eggs with paper towel to remove excess water. Place 2 English Muffin halves, cut side up, on each plate. Cover generously with smoked salmon. Place a warm poached egg on each croissant half and nap with the dill hollandaise sauce to cover Garnish each egg with capers, if using, and a spring of dill.

The Fairthorne

1 8oz. tub whipped cream cheese spread
½ cup plain nonfat yogurt
3 tabsp. toasted pine nuts
2 tabsp. (packed) chopped fresh basil
1 garlic clove, minced
1 7oz. pkg. feta cheese, crumbled
1/3 cup chopped drained oil-packed sun-dried tomatoes
Blend in a processor the cream cheese, yogurt, pine nuts, basil, and garlic, using on/off turns until combined. Add feta cheese and sun-dried tomatoes and blend same manner until combined but still chunky. Put spread in bowl, cover and refrigerate. Can be made 3 days in advance. Makes about 2 cups.

Woolverton Inn

Preheat oven to 400 degrees
2 cups flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (preferably Plugra or other rich pastry butter) chilled and cut into small pieces
½ cup buttermilk
½ cup of chopped macadamia nuts
¼ cup coconut flakes
½ cup chopped dried pineapple
1 teaspoon rum extract
½ teaspoon vanilla extract

Rum Egg Wash:
Beat 1 egg with 1-tablespoon light or dark rum

Combine flour, baking soda, baking powder and salt in food processor. Pulse to combine. Add butter and pulse until mixture resembles coarse cornmeal. Transfer to another bowl. Add buttermilk, macadamia nuts, coconut and dried pineapple. Stir just until dough sticks together. Turn dough on a floured board and kneed about 30 seconds. Roll dough out to a ½ inch thickness and cut into 3" x 3" triangles. Brush with egg wash, sprinkle with sugar and bake at 400 degrees for 16-20 minutes or until golden brown on bottom. Serve hot or cold. Makes 8 large scones.

Mainstay Inn

3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
11/3 cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels
(cut from about 2 ears)
or frozen, thawed
1 deep-dish unbaked pie crust
Preheat oven to 375 degrees F. Combine first 5 ingredients in processor; blend until onion is finely chopped.Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust.Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

Woolverton Inn
(As adapted from Cooks Magazine)

1 tablespoon unsalted butter, melted, for pan
Cinnamon Sugar Filling:
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Dough:
2 1/2 cups flour (extra for work surface)
2 tablespoons granulated sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted

Icing
½ cup confectioners sugar
2 tablespoons unsalted butter, soft
2 teaspoons vanilla extract
2-3 teaspoons hot water

Preheat oven to 425 degrees. Pour 1 tablespoon of melted butter in 9 inch round cake non-stick pan. Mix cinnamon-sugar filling in a bowl, mixing with the butter until it resembles wet sand.

To Make Biscuit Dough:
Whisk the dry ingredients under "dough" in list above in large bowl. Whisk buttermilk and 2 tablespoons of melted butter in small bowl. Add liquid to dry ingredients and stir with wooded spoon until liquid is absorbed, just about 30 seconds. Transfer dough to lightly floured work surface and knead until nice and smooth. Pat dough with hands into a 12 by 9-inch rectangle. Brush with 2 tablespoons butter and apply cinnamon-sugar mixture inside the rectangle, leaving about one-inch of dough around the sides. Roll the long, 12-inch side into a tight log with the cinnamon sugar inside. Pinch seam once rolled to seal log. Roll log seam side down and cut into 8 cinnamon rolls. Flatten each piece a little with your hand. Place rolls in buttered cake pan - touching is okay. Brush tops with remaining 2 tablespoons of melted butter. Bake until edges are brown, 15-22 minutes. Cool 5 minutes before icing.

Icing:
Combine sugar, vanilla and soft butter in a bowl. Whisk in 2-3 teaspoons until it resembles a thick cream. Ice buns with plastic spatula.

Sea Crest By the Sea

Ingredients

2 cups (partially cooked) seafood, cut in bite-size pieces (crab, shrimp, lobster)
1 cup fine bread crumbs
1 cup light cream
1 ½ cups mayonnaise
3 hard cooked eggs, chopped fine
1 tbsp parsley, finely chopped
1 tbsp onion, finely chopped
½ tsp salt

Directions:
Mix all ingredients gently in a large bowl. Cover and refrigerate overnight. Remove from the refrigerator several hours before serving. Place in a greased 2-quart casserole or baking dish, and bake in a preheated 350 degree oven for 30 minutes, until bubbly and browned.
We have served this at our New Year's Day brunch to rave reviews.

Sea Crest By the Sea

Ingredients

4 large egg yolks at room temperature
2 cups whipping cream
1/3 cup sugar
1/2 teaspoon vanilla
4 ounces white chocolate, chopped into small pieces

Directions

Preheat oven to 300 degrees. In a medium bowl whisk egg yolks and sugar until smooth. In 2 qt. saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate to simmering whipping cream. Turn off heat and whisk until chocolate is melted. Add the cream mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla. Pour into one 9” round baking pan. Place in a 13”x9” baking pan or broiler pan. Add enough water so the crème brulee dish sits in 1 to 1 ½ inches of water. Bake until set, about 45 minutes. Serve warm, at room temperature, or refrigerate overnight. For a crunchy surface on top, sprinkle with 3 tablespoons of sugar, and place under a broiler until caramelized.