Recipe

Here at the Rosemont Inn, we serve these as a first course for breakfast, but only during "pear season" which is fall and winter. Our wonderful guests love them and are always asking for the recipe, so here it is. Poaching liquid: 4 cups water 2 cups sugar 2 cinnamon sticks 1 vanilla bean split zest and juice of 1...

Ingredients * 6 medium sized apples (Braeburn, Honeycrisp and Jonathan work very well) * 6 Tablespoons cinnamon sugar (1 cup sugar mixed with 1 teaspoon cinnamon) * 1 cup apple cider or unfiltered apple juice * ½ split vanilla bean, optional Preheat oven to 350 degrees. 1. To prepare the apple for the oven, core using a melon baller. Remove all of the seeds but do not...

5 T. unsalted Butter (use extra for greasing pan) 5 T. Plain bread crumbs 3 pounds russet potatoes, peeled & cut into 1” pieces ½ cup heavy cream ½ teaspoon sea salt ¼ teaspoon fresh ground pepper 3 large eggs 6 ounces mozzarella or fontina cheese, cut ½ inch cubes ¼ pound thinly sliced salami, cut into ½ inch pieces ⅓ cup grated Parmesan or Romano cheese Optional: 2...

Usually I make these with whole wheat pastry flour and our wonderful local yogurt. This morning I found out that this recipe also comes out perfectly with all purpose flour and almond milk! I was working to accommodate some special dietary requests for a guest (low fiber and dairy free) and found out this works perfectly with the changes. 20 oz (4...

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...