SOUR CREAM COFFEE CAFE
From the kitchen of Deborah Stankevich at the Genesee Country Inn.

Cream:
1/2 pound butter; 2 sticks
1 cup sugar
2 eggs

Add:
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Alternate:
1 cup sour cream

Center:
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup walnuts

Bake at 350 degrees for 45-50 minutes or until golden brown.

ZUCCHINI BREAD
From the kitchen of Deborah Stankevich at the Genesee Country Inn.

In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and creamy. Stir in the zucchini and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add into egg wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

Divide the batter equally between 2 greased and flour-dusted 5 by 9 loaf pans. Bake for 1 hour or until a wooden toothpick comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

FOOD PROCESSOR BRIOCHE
This brioche is easy to make and delicious to serve for breakfast, lunch, brunch, or dinner. Can be made ahead and frozen.

One round mold or 8 muffin cups 375^o oven

1 package (2-1/2 teaspoons) dry yeast
1/4 cup warm water
1/3 cup granulated sugar
1 teaspoon granulated sugar
2-1/3 cups bread flour
3/4 cup butter, cut into small pieces
3 large eggs
1 egg yolk, beaten with 2 tablespoons water

Proof yeast with 1/2 teaspoon sugar in warm water in small bowl until doubled in size and bubbly. In food processor bowl, combine 1/3 cup sugar, flour, and very cold butter. Pulse until crumbly. Add yeast mixture and pulse machine on and off. Add eggs through tube in top of your processor one at a time while your machine is running. Your dough will form a ball. Stop your machine. Remove dough and place is a buttered bowl to rise.

Let your dough rise in a warm draft-free place. When tripled, punch down and let rise again covered in the refrigerator at least 5-6 hours or overnight to bake the next day.

To form: Round mold: Take about 2/3 dough and form a ball to be put into your buttered mold. Cut a deep cross in the center of your ball with a knife. Place remaining dough (formed into a ball) on top of the larger ball. Let dough rise until doubled in a warm draft-free place.

If using muffin tins, cut 2/3 dough into 10 pieces. Put into 10 buttered muffin tins and proceed as above with the remainder of your dough placing small balls atop each brioche. Let rise as above. Glaze with egg wash. Bake 20 minutes or until nicely browned.

Note: Add chocolate chips and orange rind to dough when forming. Delicious.

HERMIT BAR COOKIES
This old-fashioned New England recipe will remind you of days gone by. Even though these store and travel well, they won't be around very long.

3 cups flour
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1 large egg
1/2 cup molasses
5 tablespoons water
1/2 cup golden raisins

1. Sift the dry ingredients: flour, salt, sugar, soda, cloves, ginger, and cinnamon together in a large bowl.

2. In another bowl, mix the oil, egg, molasses, and water. Add this to the dry ingredients and mix well. Stir in the raisins. You may wish to mix with your hands.

3. Press the dough evenly into a buttered 9" X 13" baking pan.

4. Bake at 350 degrees for 22 minutes.

5. Cool and cut into squares.

Yield: 24 medium bars Preparation time: 45 minutes

CRUMBLED NY APPLE PIE WITH NUTMEG SAUCE
Crisp New York State Cortland, or even better, Rome Beauty Apples are used to create this superb pie. Serve warm with a wedge of Sharp New York State Cheddar Cheese.

8 cups peeled and sliced apples
1/2 cup water
1 1/2 cups granulated sugar
1 teaspoon pure vanilla
1 9 inch pastry shell, baked
1 cup graham cracker crumbs
1/2 cup flour
1/2 cup sugar
1/3 cup butter

Sauce, see recipe below

1. Put apple slices and water into a large saucepan. Bring to boil. Reduce heat. Cover and cook 10 minutes or until semi-soft. Drain off water and stir in the sugar and vanilla.

2. In a medium mixing bowl or food processor combine graham cracker crumbs, flour, and sugar. Add butter and mix until crumbly; it should resemble coarse crumbs.

3. Fill the baked pie shell with the apple mixture. Top with the crumbs.

4. Bake 375 degree oven 25 minutes or until browned. Serve with the nutmeg sauce

Yield: 1 9 inch pie Preparation time: 1 hour

Nutmeg Sauce:
1 egg yolk
1 cup milk
1/2 cup granulated sugar
1/2 teaspoon freshly grated nutmeg

1. Put into a saucepan and bring to boiling while stirring. Simmer on low heat for one minute. Stir in nutmeg and serve warm on pie.

PEANUT BUTTER PIE
This very rich pie will be appreciated at very special occasions.

9 inch unbaked pie shell
2 large eggs, separated at room temperature
3/4 cup smooth peanut butter
2/3 cup evaporated milk (5 ounces)
1/2 cup brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla

1. Line 9 inch pie pan with pastry.

2. Separate eggs. Beat egg whites until stiff. Set aside.

3. Mix egg yolks and brown sugar together. Blend in remaining ingredients.

4. Fold in beaten egg whites.

5. Fill pan with mixture.

6. Bake 350 degrees 35 minutes or until set.

Yield: 1 9 inch pie Preparation time: about 1 hour

NY STATE WINE-PARMESAN CRACKERS
Our local New York State wineries are the source for many great wines and excellent recipes. You won't want to stop eating these.

1 cup mayonnaise
1/3 cup grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon onion salt
1 tablespoon NY State sherry wine
Ritz crackers

1. Fold mayonnaise, Worcestershire sauce, onion salt and New York State sherry wine together.

2. Spread on top of crackers. Sprinkle with parmesan cheese.

3. Brown under hot broiler. Serve hot.

Yield: 24 appetizers Preparation time: about 15 minutes

SCRAMBLED EGGS WITH FRESH PARSLEY SAUCE
A very different version of scrambled eggs. Nice for brunch too.

Fresh Parsley-Basil Sauce:
1/2 cup freshly chopped parsley
2 tablespoons shallots
2 teaspoons chopped fresh basil
1 1/2 cups heavy cream
1 tablespoon cornstarch
1 tablespoon Dijon mustard

1. Process all above ingredients in a food processor until smooth. Cook in a saucepan until thickened and serve on on top of scrambled eggs.

Scrambled eggs:
8 large eggs
8 tablespoons water
1 non stick 8 inch frying pan
salt freshly ground black pepper

1. Combine eggs and water in bowl and whisk until frothy. Salt and pepper to taste.

2. Pour 1/4 egg mixture into very hot pan. Stir gently with a non stick spatula

back and forth on the pan to scramble until fluffy. Serve hot.

Yield: 4 servings Time to prepare: about 30 minutes

EXTRA SPECIAL MORNING ORANGE JUICE
Almost tastes like morning champagne without the alcohol.

1 12-ounce can orange juice
1 small 6-ounce can lemonade
1 1/2 cups cold water
l liter bottle carbonated bottled water
Touch of non alcoholic grenadine (optional)

1. Combine all of the above ingredients. Serve in pretty glasses with orange and cherry or other decorative fruit decoration. Serve right away.

Note: Raspberry juice could be substituted for the orange juice.

Yield: 8 medium glasses Preparation time: 10 minutes

FAVORITE NEW YORK STATE APPLE CHUTNEY
In the fall of the year, when the leaves are showing all their delightful hues of reds, oranges, yellows, you will want to make lots of this chutney to store away for Christmas giving. But, it may not last that long.

8 cups empire or other tart NYS apples peeled and chopped
4 1/2 cups white sugar
2 cups golden raisins
1 cup chopped walnuts
1/2 cup white vinegar
2 oranges, finely peeled and rind chopped finely
1/2 teaspoon cloves
8 pint jars

1. Mix all of the above ingredients in a large pan.

2. Cook over high heat until boiling while constantly stirring.

3. Turn heat to simmer and cook until thick and caramel colored.

4. Fill hot sterilized jars, seal or else freeze.

5. Refrigerate after opening.

Yield: 7-8 pints Preparation time: 1 1/2 hours

MORE RECIPES
Please see our InnBook Site for more recipes!