The Voice of Innkeeping Vol 2 Issue 6 January 2018 | Page 34

Rick Faul

General Sales Manager

503 757 7398

[email protected]

Melt butter in pan, cook eggs until firm. Using a large metal bowl, combine potatoes and 2/3 of the sauce. Gently add eggs. Place mixture in greased glass dish, then add extra dollop of remaining sauce. Sprinkle with cheddar cheese. Refrigerate overnight. Reheat in 300-degree oven for 30-40 minutes.

Will You Marry Me Cookies!

From Magazine Editor

Mary Hughes

Ingredients

• 1 cup butter

• 1 ¼ cups light brown sugar

• ½ cup granulated sugar

• 1 egg

• 1 egg yolk

• 1 teaspoon vanilla extract

• 2 cups flour

• 1 cup uncooked rolled or old

fashioned oats, not quick oats.

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ¼ teaspoon ground cinnamon

• 1 cup white chocolate chips extra for garnishing, if desired*

• 1 cup semi-sweet chocolate chips extra for garnishing, if desired*

• 1 cup roughly chopped toasted pecans, extra for garnishing, if desired*

Instructions

1.In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

2.Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.

3.Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

4.Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.

5.Stir in the white chocolate chips, chocolate chips and pecans.

6.Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance.

7.Chill, on sheet pan for 30 minutes.

8.Preheat the oven to 325˚F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.

I serve these at my B&B and guests absolutely love them!

Slow Cooker Apple Crisp - Gluten Free!

A great wintery dish!

Sweet apples topped with crumbly, buttery oats and slow cooked with cinnamon and brown sugar. Serve warm and top with vanilla ice cream. This Slow Cooker Apple Crisp recipe is so incredibly easy to make, you'll never want to make it in the oven again!

Servings: 8 servings

For the Apples

•6-7 Granny Smith Apples peeled, cored and sliced

•Juice of 1 lemon

•1/4 cup white sugar

•1 tsp vanilla extract

•1 tsp cinnamon

•1/2 tsp .baking powder

For the Topping

•1/2 cup dry oats (instant or rolled certified gluten free)

•1/2 cup all-purpose flour gluten free

•8 tbsp butter unsalted, 1 stick

•3/4 cup brown sugar

•1/4 cup white sugar

•1 tsp cinnamon

•1/4 tsp nutmeg

•1/4 tsp salt

Instructions

1.Place sliced apples in slow cooker.

2.Add lemon juice, cinnamon, white sugar, baking powder, and vanilla extract. Stir until apples are evenly coated.

3.In a mixing bowl, add oats, flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir to combine all ingredients.

4.Cut butter into flour mixture.

5.Using a spoon or your hands, combine flour mixture and butter until it forms a dough.

6.Crumble dough on top of apples evenly.

7.Place lid on slow cooker and set on High for 2 hours OR Low for 4 hours.

8.Open lid part way and cook for about an additional hour to let top get "crispy".