Recipes from the Inn at Crystal Lake Cookbook

Oh, how we love to cook and bake... and, of course, eat and drink. This is where you go to find some of our favorite recipes and links to our favorite food and drink websites.

Enjoy... and if your find something great, let us know!


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Tim's Double Chocolate Chip CookiesChocolate chip cookies at the New Hampshire Bed and Breakfast Inn at Crystal Lake

Guests have been raving about Tim's cookies, so finally here is one of his recipes!

2 ½ cups oatmeal
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
1 4-ounce Hershey bar (melted)
1 ½ cups chopped walnuts

Blend oatmeal in a blender or food processor until a fine powder.
Cream butter and both sugars together.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and baking soda.
Add melted Hershey bar and completely incorporate.
Add chocolate chips and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 350º.
Makes approximately 50-55 cookies.

Bobby's Blueberry Bread

Bobby's Blueberry Bread recipe was chosen by Yankee Magazine for their
Bed and Breakfast Guide and can also be found on their website: YankeeMagazine.com

1 stick (½ cup) softened butter
3 eggs
1 ½ cups sugar
3 cups all-purpose flour (sifted)
1 cup sour cream
4 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries

Mix soft butter with sugar, sour cream, then eggs.
Add remaining dry ingredients.
Mix until the batter just comes together, then fold in the berries.
Pour into a greased and floured tube/bundt pan.
Sprinkle a layer of sugar on top.
Bake for one hour at 350º (check after 45 minutes).
Instead of blueberries, try substituting fresh cranberries and walnuts (especially during the fall!).

 

And here are some of our other favorites:


The Best Crab Cakes Ever


¼ pound red onion – finely chopped
¼ pound red pepper – finely chopped
2 ounces shallots – finely chopped
1 pound shredded crabmeat
2 ¼ cup panko breadcrumbs
1 cup mayonnaise
½ teaspoon salt or to taste
½ teaspoon pepper or to taste

Mix all ingredients in a large bowl – incorporate thoroughly.
Form into small cakes – size is up to you, but should be no more than ¾ inch thick.
Sauté in a frying pan with olive oil until each side is golden brown, serve topped with aioli.

Aioli:
1 cup mayonnaise
2-3 teaspoons fresh lemon juice
2 Tablespoons white wine
2 cloves garlic
4 teaspoons fresh parsley – finely chopped
Salt and pepper to taste

Chop garlic in food processor.
Add remaining ingredients and process until smooth.
Store in refrigerator until ready to use.

 

The Best Cosmopolitan Cocktail Ever

Finally... Tim's secret is out!

Juice of ½ a lime
20 counts of vodka
6 counts of triple sec
6 counts of cranberry juice
6 counts of simple syrup
   
Note:
although this is a potent drink, the counts of liquor are very fast! Since Tim is a self-trained bartender, this is his own way of counting. Please experiment using shot glasses to do the measuring - but as always, experiment responsibly!

Shake 20-30 times in an ice filled cocktail shaker.
Serve in a sugar-rimmed, frozen martini glass.

Simple syrup:
1 cup hot water
1 cup sugar

Dissolve sugar completely in water (can be done on the stove or in a microwave oven), but do not boil.
Let cool completely and store in a glass jar in the refrigerator.
 

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2356 Eaton Road, Eaton, New Hampshire 03832   1-603-447-2120
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