Posts Tagged ‘photo by Richard B. Riley’

HODGDON ISLAND INN OFFERS QUICK AND EASY DESSERT RECIPE FOR FOURTH OF JULY CELEBRATIONS

July 3rd, 2013 by richard-pamela-riley

Chocolate Chip Shortbread Cookies photo by Richard B. RileyCHOCOLATE CHIP SHORTBREADS

(A Quick and Easy Dessert)

 

From the kitchen of Pamela Byrne Riley

Hodgdon Island Inn, Boothbay, Maine

Makes twelve heart cookies

INGREDIENTS:

1 c plus 2 TBS all-purpose flour

½ c cold unsalted butter

1/3 c semisweet chocolate mini chips (I prefer Ghiradelli)

¼ c granulated sugar

DIRECTIONS:

Heat oven to 325 degrees.  Have shortbread cookie molds ready.

Mix flour and granulated sugar in a medium bowl.  Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.  Stir in mini chips.

Gently press crumbs together to form a dough (heat from your hands will help make this happen).  Press dough into mold sections.  Prick sections twice with a fork.

Bake 20 -25 minutes, or until shortbread looks dry and golden at edges.  Allow to cool in molds completely before removing.

Shortbreads can be stored airtight at room temperature for up to 3 days.

Nutrition facts:  117 cals., 7 g total fat, 16 mg chol., 2 mg sodium, 12 g carb., 1 g fiber, 1 g protein.

Recipe found in Woman’s Day, 2005

HODGDON ISLAND INN B&B NEAR BOOTHBAY HARBOR SHARES EASY RECIPE FOR MEMORIAL DAY TREATS

May 24th, 2013 by richard-pamela-riley

Honey-Baked Wonton Napoleons Honey Glazed Wonton Napoleon

Honey-Baked Wonton Napoleons – Stack honey-glazed wonton wrappers with sweetened cream cheese, blueberries, and strawberries to make this incredible dessert in less than 30 minutes.

Ingredients:

Wontons:

¼ c honey

24 refrigerated wonton wrappers

Filling:

1 tub (8 oz) spreadable cream cheese, at room temperature

2 TBS honey

½ tsp vanilla extract

Berries:

1 pint strawberries, hulled and thinly sliced

1 pint blueberries

Directions:  Preheat oven to 400 degrees. Line two baking sheets with non stick aluminum foil, or line the baking sheets with regular aluminum foil coated with nonstick cooking spray.

Wontons: In microwave-safe bowl, microwave honey at 100% power to liquefy, 20-30 seconds.  Brush one side of each wonton with honey.  Place wontons, honey side up, on prepared sheets.

Bake in 400 degree oven until nicely browned (about 7 minutes).  Transfer wontons to wire rack; let cool completely.

Filling:  In bowl, beat cream cheese, honey, vanilla until smooth.

To assemble:  Place 1 wonton on serving dish; spread with 1 TBS filling.  Top with sliced berries. Place second wonton on top; spread 1 TBS filling.  Top with blueberries.  Top the third wonton.  Garnish with sliced strawberries and blueberries.  Repeat with remaining ingredients for a total of 8 napoleons.