Our Inn's cookbook is filled with delicious ways to remember your visit to Vermont through your tastebuds!  Here are a few of our personal favorites... and the list keeps growing!

Blueberry Orange Bread

"This bread is always moist and a wonderful combination of blueberry and orange flavors.  It is also a really pretty bread to serve.  It can be made with fresh or frozen blueberries and so can be served year round.  In the middle of a cold Vermont winter, it is a great reminder that summer will come again." -

Makes 1 loaf

2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup granulated sugar
1 egg (beaten well)
2 Tbs melted butter
1 Tbs grated orange rind
3/4 cup orange juice
1 cup blueberries

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl. Blend together egg, melted butter, rind, and orange juice. Add to dry ingredients and stir until just mixed. Fold in blueberries.

Pour batter into greased loaf pan and bake for 45-60 minutes or until toothpick inserted in the center comes out clean.

Cool for 10 minutes and remove from pan. Brush with two tablespoons honey, two tablespoons orange juice and one teaspoon orange rind.

Vermont Applesauce

"This is a wonderful recipe to serve on chilly autumn mornings or as part of a brunch for Thanksgiving or Christmas.  It smells delicious when cooking and can be reheated in the morning."

Serves 8 - 10

10 medium apples (peeled, cored, and cut into quarters - we use Granny Smiths)
1 cup orange juice
1/2 cup Vermont maple syrup
1/2 cup craisins or raisins
4 slices crystalized ginger cut into small pieces
1 tsp cinnamon

Combine all ingredients in a medium saucepan on low to medium heat.  Stir regularly.  Cook for 30 minutes.  Stores well in refrigerator and reheats well.