Recipe


05 Dec, 2017


We love to serve these muffins all through the Autumn and Winter months because they are incredibly moist and full of spice flavor. A long-time guest and family favorite, this recipe will make 2 dozen large muffins. You can easily divide the recipe and only make half if you don't regularly feed large groups of people like we do here at the Rosemont. However, these muffins freeze exceptionally well and can be double wrapped and kept in the freezer for up to 2 months. Serve with mascarpone cheese to make them extra delicious! 1 cups all-purpose flour (4.5 oz) …

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15 Aug, 2017


This recipe originally came from Marcia Adams, Cooking from Quilt Country. We have adjusted the seasoning to our taste and use dark meat chicken instead of ground pork. Feel free to use whatever ground meat appeals to you. The quality of the meat is very important. Try to find a good-quality chicken. We use Murray's chicken, which is produced in Pennsylvania. A local, pastured chicken would be ideal. For meat from the grocery store, look for something organic. We coarsely grind thigh meat along with the skin. You may be able to have a package of boneless thighs with skin …

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20 Jul, 2017


Coconut Macaroon Pancakes! Doesn't that sound really good? Here is the recipe for this delicious breakfast. These just happen to be low-carb, high-protein, dairy-free and gluten-free. Coconut Macaroon Pancakes Yield: 12 large cakes The Recipe 1 14 oz can coconut milk 2 Tablespoons raw honey 3 cups unsweetened coconut 1/4 cup flour (all-purpose, rice flour or oat flour all work well) 1/2 teaspoon fine sea salt 2 teaspoons baking powder (Make sure your baking powder is fresh. I like to make my own by mixing 1 T. baking soda with 2 T. cream of tartar.) 1 teaspoon vanilla …

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01 Jan, 2016


Traditionally an Italian lunch dish, we have been serving this delicious egg creation as part of the Rosemont Inn breakfast for many years. Serves 8 Ingredients 2 small zucchini, sliced or shredded 1/2 cup chopped onion 1/2 t. sea salt 1/2 t. black pepper 1/4 t. pepper flakes 1 T. olive oil 14 eggs (preferably local and pastured) 1 cup cream or half and half (organic) 1/2 t. sea salt 1/2 t. black pepper 1/2 t. garlic powder 1/4-1/2 cup fresh herbs (parsley, basil, lemon verbena, chives, mint, etc) 2 T. …

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28 Dec, 2015


This Gluten-free coffee cake is delicious, easy and sure to impress! Ingredients: Cake 2 tablespoons coconut oil melted 1 egg 1 teaspoon vanilla extract 1/4 cup honey 1-1/2 cup blanched almond flour 1 teaspoon cinnamon 2 teaspoons baking powder 1/2 cup coconut milk (Native Forest organic) 1/2 teaspoon sea salt Topping 1/2 cup blanched almond flour 1 1/2 tablespoons coconut oil (solidified) 1 tablespoon honey 2 teaspoons cinnamon Directions: Preheat oven to 350° F. and grease an 8x8" baking pan. Whisk coconut oil, egg, vanilla and honey together in a bowl large enough …

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