Hodgdon Island Inn B&B

1/2 c butter

Ingredients:
½ c butter, softened
½ c firmly packed brown sugar
¾ c granulated sugar
1 egg
1 tsp vanilla
¾ c all-purpose flour
½ tsp baking soda
¼ tsp salt
11/2 c oats (quick or old fashioned, uncooked)
1 c semisweet chocolate chips (I prefer Ghiradelli and I cut it to ¾ c)

Directions:

Heat oven to 350 degrees.

In large bowl, beat butter and sugars with electric mixer until creamy. Add vanilla and egg; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats and chocolate chips; mix well.

Press dough into bottom of any 10-inch pan (oven proof non-stick skillet, tart pan, etc.)

Bake 20 minutes or until top is lightly browned. (Do NOT over bake as cookie will continue to bake after it is
removed from oven).

Cool about 10 minutes. Cut into wedges. Serve plain or with ice cream or frozen yogurt.

Serves 8

Ingredients:
12 eggs
1 cup plain yogurt or sour cream
1 tsp seasoned salt, or to taste
6 TBS butter or margarine
¼ c (or less) chopped onion
2 cups shredded hash brown potatoes (I use the frozen pre-shredded store bought ones to save time)
1 cup grated sharp Cheddar cheese

Directions:

Beat eggs, yogurt, and salt together.

Melt butter in large pan, slightly sauté onion and stir in potatoes.

Pour the egg mixture into potato mixture and lightly stir to blend ingredients.

Pour into a greased 2-quart casserole. Sprinkle with grated cheese.

Bake at 350 degrees for approximately 25 minutes or until a knife inserted into center comes out clean.

Serves 4

Ingredients:
1 cup quick-cooking or old-fashioned oats, uncooked
2 (8 ounce) cartons nonfat or vanilla yogurt
1 (8 ounce) can crushed pineapple in juice, un-drained
2 TBS sliced almonds
2 cups sliced fresh or frozen strawberries
Whipped cream, optional

Directions:

In a medium bowl, combine oats, yogurt, pineapple, and almonds.

Mix well, cover and refrigerate overnight.

To serve, layer oat mixture and strawberries in 4 parfait glasses. (I use an ice cream scoop to layer the oat mixture).

Garnish with additional strawberries and add a little whip cream if desired.

Serves 8

Ingredients:
4 oranges, thin skinned, seedless variety
1 cup sugar cup orange juice
2 TBS butter

Directions:

Preheat oven to 400

Wash oranges.

Place whole orange in saucepan and cover with cold water.

Bring to a boil, reduce and simmer for 30 minutes.

Using a slotted spoon, remove oranges from the water and set them on a plate to cool.

In a small saucepan, combine the sugar and orange juice. Bring to a boil, stirring constantly, and cook for about 5 minutes, until a syrup forms.

Halve the oranges, and trim the bottoms so they will sit evenly in an oven-proof dish.

Dot with butter.

Pour the syrup over the oranges and bake at 400 degrees for 30 minutes.

Serve warm or room temperature.