The Maple Leaf Inn

Ingredients

1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1 and 1/2 cups apples, cored and diced
Vermont maple syrup

Directions

Sift together the flour, sugar, baking powder, salt, and cinnamon in a medium-size mixing bowl. Pour the milk into the dry ingredients and stir until the batter is smooth. Add the apples to the batter and blend well.

Drop by tablespoonfuls into hot oil in a heavy skillet (or electric deep fryer). Fry until golden brown on both sides. Drain on paper towels and serve with warm Vermont maple syrup.

West Mountain Inn
1 cup warm water
2 tablespoons yeast
1/2 cup melted butter
2 eggs
1/4 cup brown sugar
pinch of salt
1/4 cup fennel seed
1/4 cup molasses
1 cup rye flour
3-4 cups white flour

Combine warm water and yeast, let stand 5 minutes. Add melted butter and eggs (room temperature). Add remaining ingredients. Add rye flour and enough white flour to achieve consistency of bread dough. Raise until doubled in size. Form into three 1-lb. loaves and place in greased loaf pans. Raise again until doubled in size. Bake at 350 degrees for 20-30 minutes, or until done.

Three Mountain Inn
Orange Custard Ingredients:
8 Eggs
4 T Sugar
1 C Orange Juice
Dash of salt,
2 C Half&Half
Cinnamon, nutmeg add ginger to taste

Oatmeal Crumble Ingredients:
1 C Butter
1-1/3 C Brown Sugar
2 tsp. Cinnamon
1-1/3 C Flour
1-1/2 C Oats

Mix together until crumbly and fully combined.

Directions:
1. Grease a 9" X 13" Pan.
2. Remove the crust from enough white bread to make three layers when placed side by side in a pan.
3. Prepare Orange Custard
4. Pour Orange Custard mixture over layered bread, covering completely.
5. Prepare Oatmeal Crumble
6. Spread Oatmeal Crumble on top of soaked bread.
7. Refrigerate overnight.
8. Bake in the oven at 350°F until golden brown and puffed up (approx. 1 hour).
9. Let sit for 10 minutes to set before slicing.

West Mountain Inn
2 tablespoons shallots
1 1/4 cups currants
3/4 cup port wine
2 cups beef stock
2 tablespoons green peppercorns
Beef tenderloin

Sauce: Saute shallots until clear. Soak currants in port (1/2 hour), drain and set aside. Pour remaining liquid into shallots and cook until reduced by half. Add beef stock and simmer until reduced by one-third. Add slurry of equal parts cornstarch and water to boiling liquid. Add currants and peppercorns.

Meat: Broil or grill tenderloin until desired doneness, and top with sauce.

West Mountain Inn
3 cups green split peas
5 cups water
1 bay leaf
2 teaspoons salt

Simmer uncovered, 3-4 hours. Remove bay leaf.

1 cup minced onion
3 cloves crushed garlic
1 cup minced celery
1 small thinly sliced potato
2 cups sliced carrots

Saute in 2 tablespoons of oil. Combine all above ingredients and puree.

1/4 cup dry red wine
1/4 teaspoon dry mustard
1/4 teaspoon thyme
3 tablespoons vinegar
1 cup chopped tomato
1/4 cup chopped parsley

Add about 15 minutes before serving.

Rabbit Hill Inn

Ingredients

Golden Batter
11/2 cups granulated sugar
3 eggs
1 stick butter, melted
2 cups flour
1 tsp. baking powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup half & half (milk may be substituted)
1/2 cup fresh blueberries

Cheesecake topping:
1 6 oz. cream cheese
1 egg
1/2 tsp salt
1/2 c. sugar
1 tsp vanilla
1/4 c. flour

Directions

Golden Batter:

Beat sugar and eggs until pale yellow, light and fluffy, (about 3 minutes). Add vanilla, melted butter, and half & half. Beat 2 more minutes. Slowly add mixture of salt, flour and baking powder. Beat until blended.

Fill prepared muffin tins half full with batter. Place 3-4 blueberries on top of batter.

Prepare cheesecake topping:

Place all ingredients in a bowl and beat for three minutes or until well blended.

Place 1 tsp of topping mixture on batter in each muffin tin. Place 3-4 more blueberries on top of cheesecake topping, pressing them down lightly.

Bake for 20-25 minutes in the preheated 350 oven, or until lightly browned around edges and cheesecake topping is set. Let cool before removing from tins.

West Mountain Inn
3 tablespoons minced garlic
1 1/2 onions, diced
1 tablespoon curry
1 tablespoon dry or fresh thyme
1 tablespoon rosemary
6-8 cups squash (peeled, seeded, diced into 1" pieces)
3 tablespoons soy sauce
1/2 cup white wine
1/2 cup toasted slivered almonds

Cook all ingredients except almonds slowly until squash is soft. Add apple juice, cider or vegetable stock to cover squash. Simmer 15 minutes. Puree until smooth. Garnish with almonds.

West Mountain Inn
1/2 cup honey
1 tablespoon garlic
1 teaspoon salt
1/4 teaspoon black pepper
Rack of lamb

Combine the above to create a marinade into which the lamb is placed for 3 hours.

1/2 cup honey
1/2 cup chopped dates
1 teaspoon chopped herbs
1 1/2 cups lamb stock

Combine the above ingredients and simmer until reduced by one half

Heat 3 tablespoons of oil in a skillet until smoking. Add marinated lamb and char on all sides. Finish in oven by baking for 20 minutes (medium rare). Carve lamb and serve with warm sauce.

Three Mountain Inn
Ingredients:
1/2 Loaf French Bread, Cubed (Crust on)
2 Cups Shredded (Vermont!) Cheddar
4 Tbs. Chopped Chives
1 Tbs. Dijon Mustard
15 Eggs
5 Cups Half & Half

Directions:
1. Butter a 9" X 13" Pan.
2. Line pan with diced bread.
3. Cover with cheddar and chives.
4. Whisk together eggs, dijon, half & half, salt and pepper.
5. Pour over Bread.
6. Ideally, refrigerate overnight.
7. Bake in the oven at 350°F until golden brown and puffed up (approx. 1 hour).
8. Let sit for 10 minutes to set before slicing.

West Mountain Inn
2/3 cup plus 1 tablespoon sugar
1 cup heavy cream
8 oz. bittersweet chocolate, coarsely chopped
5 eggs, separated
1 stick butter
1 tablespoon vanilla
2 cups bread crumbs from firm bread

Simmer cream and add butter. Chop chocolate in food processor to fine stage. With food processor on, pour hot cream in and add 1/3 cup sugar, vanilla and egg yolks, one at a time. Transfer to large bowl, then add bread crumbs. In another bowl, beat egg whites until soft peaks are formed. Gradually add the rest of the sugar. Beat until whites are glossy and stiff. Stir 1/3 egg whites into chocolate and bread crumb mixture. Fold in remaining whites. Turn into greased baking dish. Place dish in warm water until 1/2 way up side of pan. Bake 40-45 minutes in a 350-degree oven. Let cool 10 minutes and serve.

West Mountain Inn
1 cup water
2 cups flour
2 cups sugar
2 eggs
2/3 cup sour cream
1/4 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon baking powder
3 oz. unsweetened baker's chocolate, melted
1 teaspoon vanilla

Combine all ingredients in one bowl. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Frost with a mocha frosting.

The Maple Leaf Inn

Ingredients

2 mini pre-baked croissants
3 tablespoons orange marmalade
1 tablespoon orange juice
1 egg
1/4 cup heavy cream
1/8 teaspoon almond extract
orange slices and orange zest to garnish (optional)

Directions

Prepare the night before.
Generously butter ovenproof dishes and set aside. In a small bowl mix together the orange marmalade and orange juice. In another small bowl, mix together the egg and heavy cream. Cut croissants in half lengthwise and place bottom halves in buttered dishes. Pour egg mixture evenly over each bottom half of the croissants.

Spread one tablespoon of orange marmalade mixture over each bottom half of the croissant as well. Reserve the remainder to brush over baked croissant as a glaze. Replace croissant tops. Cover with plastic wrap and refrigerate overnight.

Bake in preheated 325° oven for 10 - 15 minutes. Remove from oven and brush remainder of marmalade mixture that has been warmed a bit in the microwave. Garnish with orange slices and orange zest and a sprig of mint.

Serve with crispy bacon.

West Mountain Inn
1/2 onion, diced finely
Soy sauce
2 tablespoons garlic, freshly minced
2 tablespoons madras curry
8 oz. cooked chicken
1/8 cup slivered almonds
1/8 cup raisins
1/2 package (4 oz.) cream cheese
4 sheets filo dough

Saute onions until translucent. Add soy sauce to taste. Cut chicken into small pieces, combine with onion, almonds, and raisins. Blend into cream cheese. Place one sheet of filo dough on waxed paper. Brush lightly with clarified butter. Repeat for four layers. Cut dough into 2 inch strips, using sharp knife. Place 1-2 tablespoons of chicken mixture in one corner and fold like a flag to form a triangle. Bake at 350 degrees for 12-15 minutes or until brown.

West Mountain Inn
2 tablespoons butter
1 lb. salmon, cut into steaks
3 tablespoons dill
1/2 cup dry white wine
1 cup water
Hollandaise sauce

Butter the bottom of a baking pan, using all the butter. Place salmon in pan. Mix dill, wine and water and pour over salmon. Cover with aluminum foil. Bake 20-30 minutes at 375 degrees until the fish is flaky. Serve with Hollandaise sauce.

West Mountain Inn
3 cups peeled and cubed eggplant
1/2 cup green pepper, chopped
1 medium onion, chopped
3/4 cup mushroom, chopped
2 teaspoons minced garlic

Combine above ingredients and sauce in covered saucepan in 1/3 cup olive oil for approximately 10 minutes.

Add:
6 oz. tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced celery
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon pepper

Simmer 30 minutes or until tender. Chill and serve.

Windham Hill Inn

Ingredients

For each serving:
1 egg
1/4 cup milk
1/4 cup flour
2 Tbs unsalted butter
Your choice of toppings

Directions

Preheat oven to 475°.
Melt butter in the oven in a 4-inch diameter skillet, ramekin or baking dish.
While the butter is melting, whisk the egg until light. Gradually add milk and flour and beat until smooth. Pour into warm baking dish. Cook about 12 minutes, or until puffed and golden. Makes one pancake.
Serve at once with your choice of toppings (nuts, almonds, apples or any fruit, powdered sugar, etc.).

Four Columns Inn

Ingredients

1/4 lb. Butter
3 lb. Gilfeather turnip, peeled and chopped
4 large onions chopped
8 cups chicken stock
1 cup half & half
tsp. freshly ground nutmeg
Salt and pepper to taste
2 lb. spinach, de-stemmed and washed

Directions

Melt the butter in a 5-quart kettle. Add turnips and onions and saut over medium heat for 10 minutes, stirring frequently.

Add the chicken stock and simmer about 60 minutes or until turnips are tender. Add the spinach and cook 5 minutes.

Remove the solids from the kettle and puree them in a food processor. When pureed, put through a food mill or sieve, then return the sieved mixture to the pot.
Add half & half, nutmeg, salt and pepper. Mix well. Add water if soup is too thick. Adjust seasoning.

Four Columns Inn

Ingredients

3-2 lb. lobsters
1 head of cabbage
12 tsp. melted butter
1/2 lb. butter, cut into cubes
4 shallots, chopped
1 1/2 cup white wine
1 cup heavy cream
salt and pepper

Directions

Plunge the lobsters into a large pot of boiling water for 7 minutes. Cool under cold running water. Remove the meat from the shells and cut crosswise into 1/2" slices.
Take 12 large leaves from the cabbage and blanch them in a pot of salted boiling water until tender. Drain the leaves and dry flat on towels.

Remove the large central rib from the cabbage leaf, place on a work surface and overlap the two sides where the rib was removed to make a continuous surface. Place the divided lobster on each cabbage leaf. Fold the cabbage leaf around the lobster to make a packet. Put the packets, folded side down, into a baking dish.

Cut 1 tsp. of melted butter on each packet.

Preheat oven to 400 degrees.

Combine the wine and shallots in a stainless saucepan and reduce until almost all the liquid has evaporated. Add the cream and reduce until 1/3 cup remains. Strain sauce through fine cheesecloth and return to stainless pan.

Cook the cabbage packets in the preheated oven until warm (about 5 minutes).

Place the sauce over low heat and whisk in the butter cubes, one at a time. Season with salt and pepper. Place the cabbage packets on warm plates and surround each packet with sauce. Serve immediately.

Red Clover Inn

Ingredients
1/2 cup walnuts, chopped
1 tablespoon celery leaves, chopped
1 teaspoon garlic, minced
1 tablespoon shallots, minced
1/4 cup maple syrup
1/4 cup sherry vinegar
1/2 cup cider vinegar
1/4 cup walnut oil
1-1/2 cups salad oil
salt and pepper to taste

Combine all ingredients and mix well.

West Mountain Inn
1 slice bread
2 eggs
paprika
mayonnaise
cheddar cheese, thin sliced or grated

Prepare eggs sunny side up. As the eggs are frying, toast bread and spread with mayonnaise. Place eggs on bread. Top with cheese and sprinkle with paprika. Broil until cheese has melted.

West Mountain Inn
1 lb. carrots, cleaned and sliced in rings
1/2 cup Vermont maple syrup
2 tablespoons brown sugar
pinch of ginger

Boil carrots until barely tender (about 5 minutes). Drain dry. Combine all ingredients in frying pan and saute five minutes. Put pan in oven at 350 degrees for 10 minutes. Serve immediately.

Rabbit Hill Inn

Ingredients

Spice Mix for the Beef:
2 1/2 Tbls salt 1/2 Tbls chili powder
2 Tbls cumin 1 1/2 Tbls white pepper

1/2 Tbls ground mustard 1/2 Tbls allspice
1/4 Tbls cayenne pepper 1/2 Tbls paprika
1 1/2 Tbls garlic powder 1/4 Tbls ground clove
1 Tbls ground thyme 1 Tbls ground oregano

For the Risotto:
1/4 lb. butter 2 1/2 Tbls minced garlic
1 1/2 cups minced onion 1/2 cup minced celery
2 cups risotto 2 cups chicken stock
2 Tbls salt 2 tsp pepper
1/2 cup fresh herbs, minced 1 cup smoked gouda, grated
1 cup sweet Italian sausage, cooked and finely chopped

Directions

Spice Mix for the Beef:
Mix these dry ingredients very well. Keep covered and refrigerated when not in use.

Season six 8 oz. steaks with one tablespoon of spice mix. The longer the spice mix is on the meat, the deeper the flavors will penetrate.

Heat 2 oz. of oil in a sauté pan. Sear steak for 2 minutes per side.

Transfer the steak to a wire rack in a 325°F oven and cook for 12-15 minutes (or to your desired doneness). Cooking time may vary with size and cut of meat.

Remove from oven and let steak sit in a warm area for about 5 minutes.

For the Risotto:
In the butter, sauté the minced garlic, onions, and celery over medium heat for 7-10 minutes.

Add in 2 cups of risotto and reduce the heat to low.

Add in chicken stock a little at a time stirring completely until liquid is almost completely absorbed. Continue to add the stock until the rice is of a soft consistency.

Turn off the heat and add the salt, pepper, herbs, gouda, and sausage. Incorporate well until the cheese is melted.

Windham Hill Inn

Ingredients

Olive oil or canola
2 large leeks, cleaned, trimmed , cut small
1 medium white onion, diced
4 ripe Bartlett pears (or Bosc), peeled, cored, diced
4 stalks celery, cleaned and cut
1 cup white wine (I use a chardonnay)
3 cups chicken stock (fresh is best)
2 cups half & half cream

Directions

Combine leeks, onion and celery. Saute at low heat with oil until translucent, about 15 minutes (don't let brown). Add pears and continue to cook for a few minutes longer. Add white wine, cook 'til liquid is reduced by half. Add chicken stock, cook 'til reduced by half again. Add half & half and let simmer approximately 20 minutes. Remove from heat, cool. Blend in batches in blender until very smooth. Re-heat, season and serve.

I garnish this soup with pears I've poached in a red wine-spice, made by combining red wine, orange juice, sugar, cloves, peppercorns, bay leaf and fresh herbs, then simmering to release and combine the flavors. After poaching the pears, boil the remaining red wine mixture until reduced to a syrup for use as an additional garnish.

The Maple Leaf Inn

Ingredients

3 eggs, separated
3/4 cup ricotta cheese
1/4 cup all-purpose flour
1/4 teaspoon salt

Directions

In a medium bowl beat the egg yolks until thick. Add the ricotta cheese and beat well. Stir in the flour and salt. In a separate bowl beat the egg whites until stiff. Fold the egg whites into the batter. Pour the batter onto a buttered 375° griddle into two-inch pancakes and cook for about two minutes. Turn and cook until the edges are dry to the touch - about one minute. Serve immediately.

Overlap in a circle four or five of these light and luscious ricotta pancakes on a plate and dust with confectioners sugar. A sprig of mint in the center and some pomegranate seeds or raspberries sprinkled over the pancakes makes a lovely presentation. Serve with warm Vermont maple syrup. Bacon or maple sausage along side completes this delectable breakfast entree.

The Inn at Round Barn Farm

Ingredients

1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ginger
1 teaspoon cumin
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne
Pinch of ground cloves
1-1/2 cups RainForest Crunch Sinful Snack Food
1 cup unsalted butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
3 cups old-fashioned or quick-cooking oats
1 cup chocolate chips

Directions

Sift the flour, cinnamon, nutmeg, ginger, cumin, baking soda, salt, cayenne and cloves together in a bowl. Combine 2 tablespoons of the flour mixture and the Rain Forest Crunch in a small bowl; set aside.

Beat the butter, brown sugar and granulated sugar in a large bowl until light and fluffy. Beat in the vanilla and eggs. Add the remaining flour mixture and stir until combined. Stir in the oats, chocolate chips and RainForest Crunch mixture. Drop the dough by teaspoons 2 inches apart on ungreased cookie sheets.

Bake at 375 degrees for 10 to 13 minutes or until golden brown. Cool on a wire rack.

NOTE: RainForest Crunch is a Brazil nut praline candy. If not available, substitute any nut-based praline candy. Should be broken into bit-size pieces.

The Inn at Round Barn Farm

Ingredients

SALMON
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
4 (3-ounce) salmon fillets, skinned and boned
1 egg
1 teaspoon water
Pinch of salt
2 (17-ounce) packages frozen puff pastry, thawed

CITRUS BEURRE BLANC
1 cup dry white wine
Juice of 1/2 lemon (3 tablespoons)
1 shallot, minced (3 tablespoons)
1/4 cup heavy cream
1 cup chilled unsalted butter, cut into 16 chunks
Salt to taste

Directions

SALMON: Whisk together the lemon juice, Worcestershire sauce, 1 teaspoon salt and pepper in a bowl. Brush this mixture over the salmon fillets; set aside.
Make a cardboard cutout of a fish with a tail by referring to the picture on page 99. Make sure that your cutout is slightly larger than the salmon fillets so that it will completely encase the fillets, plus have a small border beyond them to allow you to seal the pastry.

Beat the egg, water and a pinch of salt in a bowl; set aside. Roll out each sheet of puff pastry, 1 at a time, on a lightly floured surface. Cut out a total of 8 pastry fish, 2 per sheet, by tracing around the cardboard fish with a sharp knife. Place the pastry fish in a single layer on a parchment-paper-lined baking sheet or a lightly sprayed sheet tray. Refrigerate the trays of fish as they are completed.

Work with 2 pastry fish at a time, keeping the remaining in the refrigerator. Lightly brush each pastry fish with the egg mixture. Place 1 salmon fillet on 1 of the pastry fish. Mold the salmon fillet to follow the shape of the pastry fish cutout. Brush the egg mixture lightly around the edges of the pastry. Cover the fillet with the second pastry fish, making sure the fillet is completely covered. Press the edges of the pastry together with fingertips, and then use the tines of a fork to make a tighter seal. Place on a parchment-lined baking sheet. (The recipe can be prepared several hours ahead to this point. Refrigerate, covered, until ready to bake.)

Brush the egg mixture lightly over the entire fish. Repeat with the remains pastry fish and salmon fillets.

Bake at 375 degrees for about 30 minutes or until golden brown. Serve with citrus beurre blanc.

NOTE: Before baking the fish, you can make them look more whimsical by making little snips with a sharp scissors over the bodies for scales and a few strokes with a paring knife on the tails. Also, a single caper can be inserted to simulate a fish eye.

CITRUS BEURRE BLANC:
Combine the wine, lemon juice and shallot in a small saucepan. Simmer until the mixture is reduced to 1 tablespoon. Add the heavy cream and simmer until reduced by half. Remove from heat and add 1 piece of butter at a time while whisking constantly. You may need to return the saucepan to heat in order to incorporate all the butter. Be careful not to get sauce too hot or it will break. Strain sauce through a fine mesh sieve. Season with salt. Makes 1-1/2 cups.

NOTE: This sauce can be made ahead and kept warm in a thermal container.

West Mountain Inn
2 cans salmon (2 lbs.)
1 cup finely chopped celery
1/2 cup minced onion
4 packages unflavored gelatin
1 cup cold water
1 cup catsup
1/2 cup vinegar
2 cups mayonnaise

Drain salmon, reserve liquid. Flake salmon, mix in celery and onion. Soften gelatin in water. Combine reserved liquid, catsup, and vinegar and bring to a boil. Add softened gelatin to boiling liquid and stir until dissolved. Gently blend hot liquid into salmon mixture. Stir in mayonnaise. Turn into fish mold which has been coated with mayonnaise. Serve with sauce of sour cream, cucumber, salt, pepper and onion juice.

The Inn at Round Barn Farm

Ingredients

CRUST
2 teaspoons butter, softened
1/4 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped fresh Italian herbs

CHEESECAKE
16 ounces cream cheese, softened
1 cup crumbled feta cheese
1 cup sour cream
3 eggs
1 (14-ounce) can artichoke hearts
1 small red bell pepper
1 small green bell pepper, chopped
6 green onions, white bulbs and 1/2 inch of green tops, chopped
1 large clove of garlic, crushed
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 teaspoon salt
1/2 teaspoon pepper

GARNISH
Reserved artichoke hearts
Reserved red bell pepper strips
6 fresh basil leaves
1/4 cup chopped parsley

Directions

CRUST: Grease a 9-inch springform pan with the butter. Combine the bread crumbs, Parmesan cheese and herbs in a bowl. Add to the buttered pan, rotating and tilting the pan to coat the bottom and side with the crumb mixture. Tap out any excess crumb mixture from the pan and reserve.

CHEESECAKE: Process the cream cheese in a food processor until fluffy, scraping the sides of the container. Add the feta cheese and sour cream. Process until smooth. Add the eggs, beating until smooth.

Reserve 2 of the artichoke hearts for garnish. Drain and chop the remaining artichoke hearts and add to the cheese mixture. Cut 4 small strips from the red pepper; reserve for garnish. Chop the remaining red pepper and add to the cheese mixture with the green pepper, green onions, garlic, tarragon, chopped basil, salt and pepper. Pulse until thoroughly blended. Spoon the cheese mixture into the prepared springform pan.

Bake at 350 degrees for 55 minutes or until golden brown. Cool to room temperature. Refrigerate, covered, in the pan for at least 2 hours. Remove from the pan. Pat the reserved crumb mixture on the outside edge of the cheesecake.

GARNISH: Arrange the reserved artichoke hearts, reserved red pepper strips, basil leaves and parsley decoratively on top of the cheesecake. Serve with toast points or crackers.

NOTE: One teaspoon of dried tarragon and 1 teaspoon of dried basil can be substituted if fresh herbs are not available. Also, a thin layer of sour cream can be spread on top if desired.

West Mountain Inn
4-6 medium potatoes, peeled and sliced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
4 tablespoons butter
Milk

Place potatoes in greased baking dish in three layers, one inch deep. Sprinkle each layer with salt, pepper, flour and dot with butter. Gradually add milk to just barely cover potatoes. Bake, covered in a moderate oven (375 degrees) for 1 1/2 hours until potatoes are tender when pierced. Remove cover for last 15 minutes to brown. Favorite additions include ham, cheddar, parmesan or gruyere cheese. Sometime parsley adds zest as well.

West Mountain Inn
1/2-1 cup mayonnaise
1 pkg. (8 oz.) cream cheese, softened
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups finely cut up cooked chicken
2 hard boiled eggs, chopped
1/4 cup sliced green onions (2-3 medium onions)

Mix cream cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and onion. The salad may now be shaped into a log or individual balls, and garnished with sesame seed, chopped green pepper, chopped pitted ripe olives, pimento, or other imaginative wraps. Shapes should be wrapped and refrigerated until firm, about 4 hours. Serve with assorted crackers. About 4 cups.

West Mountain Inn
1 cup butter or margarine
4 eggs
2 cups sour cream
2 cups sugar
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda

Cream the butter and sugar, add sour cream and eggs. Combine dry ingredients and gently fold into creamed mixture. Add the desired fruit. Strawberries, blueberries and apples are particularly good. Pour into greased 9x13 inch baking pan and top with your favorite streusel topping or simply sprinkle with sugar and cinnamon. Bake at 350 degrees for one hour or until toothpick comes out clean.

Three Mountain Inn
Ingredients:
3 Cups Flour
1/2 Cup Sugar
1/2 tsp. Baking Soda
2 & 1/2 tsp. Baking Powder
1 & 1/2 Sticks Chopped-Up Butter
2 tsp. Vanilla
1 Cup Buttermilk
Extra Sugar and Buttermilk for Glazing
1 Cup Add-Ins, (Raisins, Cranberries, Nuts, etc., etc.)

Directions:
1. Mix the first four ingredients.
2. Cut in butter until it resembles cornmeal.
3. Add add-ins, mix in the milk and vanilla.
4. Mix till it forms a soft dough.
5. Add more milk if needed.
6. Cut ball into four.
7. Shape each fourth into a ball.
8. Roll to one inch thick.
9. Cut in four again.
10. Place on doubled sheet pans (due to temperature).
11. Brush with milk.
12. Dust with sugar and bake @ 400° F for 15 minutes or until light brown.

West Mountain Inn
12 Macintosh apples, peeled and sliced
1 cup sugar
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
2 tablespoons lemon juice

Combine the above ingredients to make filling. Put in 13x9 inch cake pan.

2 cups flour
1 cup quick oats
1 cup brown sugar
1 cup butter

Combine flour, oats and brown sugar. Cut in butter. Sprinkle on top of filling, bake at 350 degrees until golden brown, approximately 40-50 minutes.

Rabbit Hill Inn

Ingredients

1 cup diced onion 6 Tbls. unsalted butter
3/4 cup diced celery 4 Tbls. Flour
1/2 cup diced carrots 4 cups chicken stock
2 tsp. minced garlic 1 cup heavy cream
1 lb. grated cheddar cheese 1 tsp. dry mustard
1 tsp. Worcestershire sauce 1 cup chopped sundried tomatoes
salt & pepper to taste

Directions

Melt butter in a soup pot. When hot, add onions, celery, carrots, and garlic. Sauté for 5 minutes over medium heat. Sprinkle flour on top and stir constantly for another 5 minutes.

Add chicken stock, one cup at a time. Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes.

Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible. Place soup on a very low heat and add cheese, mustard, cream, sundried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to a boil.

Bacon, pancetta, or smoked chicken may be substituted for the sundried tomatoes if you prefer

West Mountain Inn
3 cups warm water
1/2 cup oil
1/2 cup molasses
1 ounce yeast
2 teaspoons salt

Combine the above and let stand 5 minutes to allow yeast to activate. Add one egg (room temperature).

Add to above mixture:
3 onions
2 tablespoons dill
2 tablespoons rye or caraway seed
7-8 cups whole wheat flour
2 cups bran

Mix until consistency of soft bread dough. Let rise once until doubled in size. Place in greased loaf pans. Raise again until doubled in size and bake at 350 degrees for 45 minutes or until done.