Email: Click to send email to innkeeper
Website: www.InnAtEllisRiver.com
Tel: 603-383-9339
Toll free tel: 800-233-8809
Fax: 603-383-4142
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Jackson , White Mountains , New Hampshire 03846 , USA Email: Click to send email to innkeeper Website: www.InnAtEllisRiver.com Tel: 603-383-9339 Toll free tel: 800-233-8809 Fax: 603-383-4142 |
Inn at Ellis River, Jackson, NH
Annual Cookie Tour Cookie
Ingredients
1-1/2 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups oatmeal
1 cup chocolate chips
1 cup sweetened dried cranberries (Craisins)
1 cup toffee bits
Preheat oven to 350 degrees. Sift together flour and baking soda and set aside. Cream butter and sugars together well and add egg and vanilla extract. Mix in flour and baking soda until well blended and gradually blend in oatmeal, chocolate chips, sweetened dried cranberries, and toffee bits. (Chill dough well to prevent mixture from "spidering" while baking.)
Drop by rounded tablespoonfuls 2 inches apart on parchment-lined baking sheet and bake for 8 to 10 minutes.
Makes: 4 dozen cookies
Inn at Ellis River Annual Cookie Tour Cookie
2½ cups flour
1/2 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter
1 cup white sugar
1/2 cup light brown sugar
2 eggs
1 ½ teaspoons Boyajian pure orange oil
1 ½ cups Ghirardelli Double Chocolate chocolate chips
Preheat oven to 350 degrees. Mix together flour, baking soda and salt with a wire whisk and set aside. Cream butter and sugars together well, scraping sides of bowl as needed. Add eggs and orange oil and beat on medium speed until light and fluffy. Add flour mixture gradually, blending at low speed just until combined. Carefully mix in chocolate chips. Drop by rounded tablespoons full 2 inches apart onto parchment lined cookie sheet. Bake 14-16 minutes until cookies are slightly browned around the edges. Using a spatula, transfer cookies to a cooking rack.
Makes 3 dozen cookies
4-½ cups flour
2 tablespoons baking powder
1-3/8 cups sugar
1 teaspoon salt
2 eggs
1-½ cups milk
5/8 cup melted butter, cooled
½ teaspoon pumpkin pie spice
½ cup sour cream
½ can pumpkin (not pie filling)
1 cup diced fresh pear or ½ jar pear slices, diced
1 cup walnuts, toasted
Sugar for dusting tops
Preheat oven to 400<F. Mix dry ingredients and nuts together. Mix wet ingredients and pumpkin together. Mix quickly into dry ingredients. Fold in diced pears, being careful not to overmix. Bake until test utensil comes clean. Let cool sightly, remove from baking pan, dust with confectioner’s sugar or dip in butter and top with cinnamon sugar.
Makes approximately 2 dozen muffins.
4-½ cups flour
2 tablespoons baking powder
1-1/4 cups sugar
1 teaspoon salt
2 eggs
2 cups milk
3/4 cup melted butter, cooled
1 teaspoon vanilla
½ cup yogurt
2 ripe bananas, mashed
1 cup blueberries
1 tablespoon frozen lemonade concentrate (not diluted)
3 tablespoons simple syrup*
Granulated sugar for dusting tops
Preheat oven to 400 EF. Mix dry ingredients together. Then mix wet ingredients and mashed bananas together. Add blueberries and fold quickly into dry ingredients. Bake about 20 - 25 minutes until test utensil comes clean. Let cool sightly, remove from baking pan, and glaze with mixture of lemonade concentrate and simple syrup. Dust with granulated sugar.
Makes approximately 18-24 muffins, depending upon pan size.
*(Equal parts sugar and water brought to a boil and cooled)
Inn at Ellis River Annual Cookie Tour Cookie
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons coconut extract
2 cups chocolate chips
1/2 cup toasted coconut flakes
1 cup chopped macadamia nuts
Preheat oven to 375 degrees. Sift together flour, baking soda, and salt; set aside. Cream butter and sugars in a mixer until well mixed. Add eggs and coconut extract and mix until creamy. Gradually add dry ingredients until well blended, then stir in chips, flakes, and nuts. Drop by rounded tablespoonfuls 2 inches apart on a parchment-lined baking sheet. Bake for 12 to 15 minutes until lightly golden.
Makes: 4 dozen cookies