Cranberry Hootycreek Cookies

The Cranberry Hootycreek recipe is on a ton of websites, and for good reason. It's delicious!!! I'm not sure where the recipe originates but it's very popular as a Christmas cookie in a jar recipe. Allrecipes.com has it at a 5 star rating with over 400 reviews. A 2003 version on food.com by Shaye, is the oldest version I discovered and is the same recipe we use here at our Texas hill country bed and breakfast. Most Versions will be the cookie in a jar version and vary slightly from the one we use here at the Inn Above Onion Creek. Try out this guest favorite cookie!

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup softened butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

2 teaspoons vanilla

1 cup rolled oats

1 cup dried cranberries

1 cup white chocolate chips

1 cup chopped nuts

Directions:

Combine flour, baking soda and salt.

Cream butter, then add sugars, eggs & vanilla.

Mix in flour mixture & oats, then cranberries, chips & nuts.

Drop by spoonfuls on greased cookie sheet.

Bake at 350 for 8-10 min.

Makes 3 doz. Cookies

Innkeepers Inn Above Onion Creek

Lemon Poppy Seed Cookies

These Lemon Poppy Seed Cookies are a great summertime cookie! The fresh lemon zest gives these cookies a bright yummy taste!

Ingredients:
2/3 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 egg
1 1/4 cup all-purpose flour
2 teaspoons grated lemon peel
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds

Directions:
Pre-heat oven to 350 degrees. Beat granulated sugar and butter in large bowl until creamy. Beat in egg and lemon peel. Combine flour, baking soda and salt; gradually add to butter mixture. Beat in poppy seeds.

Drop dough by heaping teaspoonfuls and bake 11 to 12 minutes or until edges are lightyly browned. Makes about 2 dozen cookies.

Innkeepers Inn Above Onion Creek

Chocolate Terrine

Ingredients:

• Canola Oil
• 12 ounces bittersweet chocolate such as Valrhona Manjari (64%) chopped
• 8 ½ ounces of unsalted butter
• 4 large eggs, separated
• 4 large egg yolks
• 1 1/3 cups confectioner’s sugar
• 1/3 cup unsweetened cocoa powder
• ½ cup plus 1 tablespoon heavy cream
• 2 teaspoons granulated sugar

Directions: Lightly oil a 12-by-4-3 inch high (6-cup capacity) terrine mold. (see Sources, page 330); the oil will anchor the plastic wrap. Line the terrine with plastic wrap and set aside.

          Melt the chocolate and butter together in a large double boiler over hot, not simmering, water, stirring from time to time.

Remove from the heat and let cool slightly.

          When the chocolate feels just warm to the touch, stir in the 8 egg yolks until well combined. Sift together the confectioners’ sugar and cocoa powder and stir into the chocolate mixture.

          With an electric mixer, whip the heavy cream to soft peaks; refrigerate while you beat the egg whites. With clean beaters, beat the egg whites and granulated sugar in a large bowl until soft peaks form. Fold the egg whites into the chocolate mixture, then fold in the whipped cream. Pour into the terrine mold and refrigerate, covered with plastic wrap, for at least 12 hours. (The terrine can be refrigerated for up to 3 days.)

To Serve: Pour 2 to 3 tablespoons of the crème anglaise into the center of each serving plate. To cut the terrine, hold a long-bladed knife under very hot water to heat the blade, then wipe dry with a towel. Heating the knife will help it glide through the terrine. Slice the terrine into ¼- to 3/8 inch-thick slices (rewarm the blade as necessary) and arrange two slices on each plate.

Innkeepers Inn Above Onion Creek

Mom's Beef Lasagna

Lasagna is a popular lunch choice for small business retreats at the Inn Above Onion Creek Bed & Breakfast. We're also offering it for take out as well. Click here for additional details on ordering take out Lasagna or Settler's Pie for you next party or event. Our Chef likes to use Mom's beef, which is raised a few miles down the road by Sharon Michaelis.

 Mom’s Beef Lasagna

Ingredients
• I cup onion, small dice
• ½ cup celery, small dice
• ½ cup carrot, small dice
• San Marzano tomatoes, chopped
• 3 cloves garlic, minced
• 2 tsp fresh thyme, chopped
• 1 Tbsp fresh basil, chopped
• 2 tsp fresh oregano, chopped
• 1 Tbsp tomato paste
• 1 lb. Mom’s ground beef
• Lasagna noodles ( cooked according to package directions, no-boil noodles can be used as well)
• 2 cups ricotta
• 2 cups mozzarella, grated
• ½ cup parmesan, grated
• ½ cup pecorino, grated


1. Season the beef with salt and brown in a skillet.  Drain the fat and set aside.
2. Add a Tbsp. of olive oil and sauté the onion, celery and carrots along with a little salt. Sweat the vegetables until they soften slightly, add garlic and sauté for a few more minutes. ( Be careful not to brown)
3. Add the tomato and tomato paste.  Simmer for 10-15 minutes and salt to taste.  Add the herbs and browned beef.  Simmer for another 10-15 minutes, and season to taste if necessary.
4. Grease a deep, square baking dish and add a layer of the meat sauce.  Cover sauce with a layer of pasta.  Spread a layer of ricotta over the pasta, and sprinkle mozzarella, parmesan, and pecorino over the ricotta.  Continue to layer the ingredients in that order. End with a layer of tomato sauce. Reserve a layer of mozzarella Cover with foil and bake in a preheated 350 degree oven.  Bake for 30-45 minutes. Uncover the lasagna and add the remaining cheese. Bake until the cheese is bubbly.  Let the lasagna cool for 10-15 minutes before cutting.

Innkeepers Inn Above Onion Creek

Artichoke Pesto

One of our recent guests at the Inn Above Onion Creek loved our artichoke pesta and he has a party this weekend that he wants to serve it at. It's a typical chef's recipe in the fact that it's a bit vague.

Ingredients:

1 can artichoke hearts

1/2 cup toasted pine nuts

1/2 cup diced bell peppers

1/4 cup diced purple onions

1/2 cup crumbled feta cheese

Olive Oil

Method:

In a food processor combine artichoke hearts and pine nuts. Slowly add olive oil until mixture becomes creamy.

Saute Peppers and Onion in oil until translucent. Toast chibatta bread in 375 degree oven. Spread pesto on toasted chibatta, then add bellpepper & onion mixture followed by the feta. Drizzle Olive oil on top and enjoy

Innkeepers
Inn Above Onion Creek