She says she’s got everything she could ever want, so what do you give to Mom for Mother’s Day? Last week we wrote about the gift of getaway to any of the 11 Distinctive Inns of New England (DINE), a gift Mom is sure to appreciate. However, for some doting daughters and sons, a homemade gift is more in keeping with what you have in mind. We’ve scoured the recipe boxes of DINE innkeepers and found some wonderful recipes that might be the perfect homemade gift for Mom. If she can’t visit one of the DINE Inns, why not bring her a taste of DINEing from your favorite member of Distinctive Inns of New England.? Here are some sweet treats that have never been featured on the DINE blog. To find other recipes from our kitchens, simply click on the RECIPES button at the top of the website.
Baked Sugar Donuts from Harbor Light Inn:
These donuts are a new feature at Harbor Light Inn and guests love them. The innkeepers said they are surprisingly easy to make.
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
Lime Meltaways Cookies from Captains House Inn
A cinch to make and perfect for spring! Best of all there’ll be enough for Mom and your own family too!
Oven Temperature: 350º f
Yield: 10 Dozen
¾ Cup Unsalted Butter, room temperature
4 Tbsp Freshly Squeezed Lime Juice, plus grated zest of 2 limes
1 Tbsp Pure Vanilla Extract
2 Cups All Purpose Flour
2 Tbsp Cornstarch
¼ tsp Salt
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and 1/3 cup sugar until fluffy.
- Add the lime juice, zest, and vanilla; beat until fluffy.
- In a medium bowl, whisk together flour, cornstarch, and salt. Add the butter mixture and beat on low speed until combined.
- Between two 8 by 12 inch pieces of parchment paper, roll dough into two 1 ¼ inch diameter logs. Chill at least 1 hour.
- Heat oven to 350F Line two baking sheets with parchment. Place remaining sugar in resalable plastic bag. Remove parchment from logs; slice into 1/8 inch thick rounds. Place rounds on sheets, spaced about 1 inch apart.
- Bake until barely golden, about 15 minutes. Transfer cookies to a wire rack cool slightly 8 to 10 minutes. While still warm, place cookies in sugar filled bags, toss to coat. Bake or freeze remaining dough. Store in an airtight container up to two weeks.
Chocolate Chip Walnut Petit Fours from Rabbit Hill Inn
Halfway between a cake, a cookie and a candy, Mom will love these choco-nutty treats.
For the dough:
½ cup butter
1 ½ cups all-purpose flour
½ tsp vanilla
½ cup chocolate chips
½ cup chopped walnuts
For the filling:
1 cup & 2 Tblsp sugar
1 cup light Karo syrup
4 oz. melted butter
Prepare the filling: Mix sugar, eggs, and light Karo syrup. Add in melted butter and mix. Then set aside.
Prepare the Dough: Mix together butter and sugar. Add egg and mix. Add flour and vanilla and mix. Roll out on a floured bench. Put into an 8×8” cake pan making sure the dough rolls up the sides of the pan. Put on a layer of chocolate chips and a layer of walnuts.
Pour the filling over the top of the dough. Bake at 325°F for about 30 minutes.
Allow to cool; then, cut into small squares and serve.
Gateways Inn Granola
Find a pretty canister, add a ribbon or fresh flower embellishment and give to Mom with her favorite yogurt.
Preheat oven to 325º.
Ingredients & Method:
In a large bowl toss together dry ingredients and mix well:
5 cups of rolled oats
1 cup each: wheat germ, sliced almonds, broken walnuts, broken pecans
Quinoa, shredded unsweetened coconut, unsalted sunflower seeds,
Set aside 1 cup: chopped pitted dates, apricots, raisins, dried cranberries, dried cherries, dried blueberries.
Set aside: 2 tbs cinnamon
1 cup honey
½ cup molasses
2 Tbsp pure vanilla extract
2 Tbsp pure almond extract
1. Heat together in a medium saucepan stirring to warm through and combine: cinnamon, canola oil, honey, molasses, vanilla extract, almond extract
2. Pour over the dry ingredients including oats, wheat germ, nuts and seeds, quinoa, coconut. and mix well to coat. Spread evenly on a foil lined rimmed baking sheet.
3. Bake for 30 minutes stirring and turning over every 10 minutes to ensure even browning.
4. Remove from oven and let cool slightly, then add: chopped dates, apricots, raisins, cranberries, cherries and blueberries.
5. Store in airtight container when completely cooled.
Choose any of the following DINE inns and contact them directly for a gift certificate to go with your recipe. They’ll be happy to send one quickly in plenty of time for Mother’s Day.
In Connecticut: Inn at Harbor Hill Marina in Niantic