Hope everyone is enjoying the summer, I sure am. Those squirrels are really bothering me though, I can’t seem to catch them and all they do is tease me when I chase them up a tree. The gardens are really great this year. Ed, the chef, thought you might want to try his rosemary muffins using fresh rosemary from the garden. They’re really good! Enjoy!

Fresh Rosemary Muffins

1 Tablespoon chopped fresh rosemary
¼ Cup golden raisings
¼ Cup raisins
¾ Cup milk
4 Tablespoons unsalted butter
1½ Cup all purpose flour
½ Cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 Large egg, lightly beaten
1 Cup low fat yogurt
4 ounces cream cheese, cut into ¾ inch cubes

Preheat oven to 350 degrees. Lightly grease a muffin pan. Combine rosemary, raisins and milk in a small saucepan. Simmer 2-4 minutes. Remove from heat. Add butter and stir until melted. Let cool (To cool quickly put in fridge for 10 minutes). Combine flour, sugar, baking powder and salt in a large bowl. Mix until combined. Set aside. Slowly add beaten egg to cooled milk mixture. When combined, add to dry mixture. Mix until dry ingredients are moistened. Spoon batter into muffin cups only filling ¼ of the way. Place a small piece of cream cheese into the center of the batter in each muffin cup. Top with remaining batter. Bake 20 minutes, or until golden brown and springy in center. Muffin can be served hot or at room temperature.

Yields one dozen muffins.

Hope everyone had a nice holiday season. We always have hot chocolate at the Inn and what makes it extra special are the homemade marshmallows. I think this is Martha’s (we all know who I’m talking about) recipe. The marshmallows are also great for S’mores!

Home-Made Marshmallows

About 1 cup confectioners’ sugar
3 ½ envelopes (2 tablespoons plus 2 ½ teaspoons) unflavored gelatin
½ cup cold water
2 cups granulated sugar
½ cup light corn syrup
½ cup hot water (about 115 degrees)
¼ teaspoon salt
2 large egg whites
1 teaspoon vanilla

You will need a candy thermometer.

Spray a 13 by 9 by 2-inch rectangular metal baking pan with Pam and dust with some confectioners’ sugar.

In a bowl of standing electric mixer, sprinkle gelatin over cold water and let stand to soften.

In a 3-quart pan, cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
Beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes. In a large bowl with cleaned beaters, beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift ¼ cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week. Enjoy!

Hi Everyone! The Christmas tree went up this week; it’s a beauty. Although I’m not allowed to eat chocolate (it’s hard to be a dog sometimes) I know that the recipe below is a real winner. Hope you enjoy!

Kisses Peanut Butter Blossoms

48 Hershey Kisses Chocolates (or hugs)
½ Cup shortening
¾ cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tablespoons milk
1 teaspooon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon granulated sugar

1. Heat oven 375. Remove foil from kisses.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar: beat until fluffy. Add egg, milk and vanilla: beat well. Stir together flour, baking soda and salt: gradually beat into peanut butter mixture.

3. Shape dough into 1 inch balls. Roll in granulated sugar: place on ungreased cookie sheet.

4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie: cookie will crack around edges. Remove from cookie sheet to wire rack and allow to cool completly.

Yields 4 dozen cookies

Hey Everyone! I’m so excited the leaves are changing and Ed is making Pumpkin Muffins again. We thought you might like to make them yourself so here’s the recipe. It’s pretty easy. Enjoy!

Pumpkin Muffins
½ cup oil
2 Eggs
1/3 Cup Water
1 Cup Canned Pumpkin
½ cup raisins

1 ½ cup of flour
1 ½ cup of sugar
½ Teaspoon nutmeg
½ teaspoon Cinnamom
¾ teaspoon salt
1 teaspoon baking soda

Topping

4 Tablespoon butter
¼ cup brown sugar
¼ cup oatmeal
¼ cup flour
1 ¼ teaspoon cinnamon

1. Pre heat oven 350 degrees
2. For muffins, comgine all dry ingredients in a bowl
3. In separate bowl, mix together oil, pumpkin, eggs, water and raisins.
4. Mix together wet and dry ingredients.
5. Spray muffin tins with non stick spray or use liners
6. Fill cups with 2/3 full of batter. Set aside
7. Mix together all the ingredients for the topping and sprinkle on top of each muffin.
8. Bake 30 minutes

Yields 12 Muffins