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Recipes served here at the Inn

Cranberry Almond Squares

1 1/2 cups sugar

2 large eggs

3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly

3/4 teaspoon almond extract

1/4 teaspoon cinnamon

dash nutmeg

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups Vermont cranberries

1/2 cup sliced almonds

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Using an electric mixer, beat sugar and eggs in a large bowl until slightly thickened. Beat in the melted butter, almond extract, cinnamon, nutmeg and salt. Stir in the flour, cranberries and almonds.

Pour the batter into the pan, and bake for about 55 minutes. Transfer to a rack and cool completely. Cut into sixteen squares. This recipe can be prepared a day ahead.


Banana Cake

Mix together:

1 ¼ cups sugar

½ cup oil

1 egg

3 large very ripe bananas mashed

3 Tablespoons buttermilk


1 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

Add dry ingredients to wet ingredients and stir to combine. Pour batter into a 9 x 9 inch baking pan that has been sprayed with non-stick cooking spray for baking (or butter & flour pan). Sprinkle sugar and cinnamon over the top to cover lightly.

Bake in a 350 degree oven for 35 to 40 minutes, or until tester inserted in the center of the cake comes out clean


Pecan Streusel Coffee Cake


Mix Together: 

1 cup chopped toasted pecans

¾ cup packed golden brown sugar

2 teaspoons ground cinnamon


3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

1 ½ cups sugar

½ lb. (2 sticks) unsalted butter, room temperature

3 large eggs

2 teaspoons vanilla extract

1 cup sour cream

1 cup buttermilk

Preheat oven to 350 degrees F. Butter and flour a 10 a 10 inch pan with removable bottom. Combine flour, baking soda, baking powder, salt & cinnamon in medium bowl, mix well. Using electric mixer, beat sugar & butter in large bowl until light & fluffy. Beat in eggs 1 at a time, then add vanilla. Stir in ⅓ of flour mixture, then add buttermilk, add another ⅓ of flour mixture, then add sour cream, end with last ⅓ of flour, stirring just until blended after each addition.

Pour some batter in the bottom of the pan, just enough to cover. Sprinkle with ½ of the filling. Add batter to cover the filling, then add the rest of the filling, and top with the remaining batter. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Let cool in pan for 10 or 15 minutes, then remove bottom and let cake cool completely.