Featured Cookbook

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1. Bavarian Egg Dish

2. Seafood Quiche

3. Flourless Peanut Butter Cookies

Book Description

In this third cookbook and Travel Guide from the Innkeepers of Michigan Lake to Lake Bed and Breakfast Association you'll find tried and tested recipes from inns featuring both locally grown produce and readily available ingredients from wherever you call home.

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Great Lakes, Great Breakfasts

Authors: Innkeepers of the Michigan Lake to Lake Bed, Breakfast Association

Date: November 2002

ISBN: 1930596103

Publisher: Guest Cottage Inc

Paperback

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This is a wonderfully easy dish that you can make the night before and warm in the morning. We serve this quiche with toasted crumpets and pear and walnut muffins with almond frosting. You can substitute crumbled cooked bacon and onions for the seafood and a teaspoon of nutmeg instead of Old Bay Seasoning. - The Kipling House

Makes 9 dozen cookies
Baking Time: 12-14 minutes
Baking Temperature: 350 degrees F

• 1 1/2 cups peanut butter

• 1/2 cup butter, softened

• 1 cup sugar

• 1 cup packed brown sugar

• 3 eggs

• 1 teaspoon vanilla extract

• 4 1/2 cups old fashioned oats

• 2 teaspoons baking soda

• 1 cup semi-sweet chocolate chips

• 1 cup dried cranberries or dried cherries

• 1 cup chopped walnuts

• 2 large mixing bowls

• 2 baking sheets

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla.

3. In another large mixing bowl, combine oats and baking soda, Gradually add this mixture to the creamed mixture.

4. Stir in chips, cranberries or cherries and walnuts.

5. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets.

6. Bake at 350 degrees F for 12-14 minutes or until edges of cookies are browned. Remove to wire racks to cool.

More From This Book:

1. Bavarian Egg Dish

2. Seafood Quiche

3. Flourless Peanut Butter Cookies

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