Sunday, December 11, 2011

Merry Christmas, Happy Channukah and Happy New Year

Its the most wonderful time of the year. The holidays are here and we at the Inn at Stony Creek are full of good cheer. The tree is up (see our pic), the presents are bought and ready to wrap and the baking has begun. The lights have been up around the Inn for the last week and our neighbors have begun decorating their homes as well. All in all, the neighborhood is looking very festive.

The town of Warwick has decorated and the shops have been bustling with shoppers. Here at the Inn, we have had a number of Woodbury Commons shoppers where they come in after a long day of shopping to rest from their day's labors and enjoy a cup of tea in front of the fire. Most don't even go to the Commons. They prefer to shop in the local stores in Warwick and the surrounding towns, like Sugar Loaf.

Theres lots to do around the Warwick Valley this month. In December on the Railroad Green in Warwick there are horse and buggy rides and Santa. Call 845 986-2720 for details.

On Dec 17 there will be a stage production of Babes in Toyland at 7:30PM at the Lycian Centre for the Performing Arts, Sugar Loaf, NY. Call the Lycian Centre for further information.

Also on Dec 17 join in the Christmas Carol Sing Along (indoors) at 6:30 pm at Bellvale Community, 359 Gibson Hill Rd Chester, NY, 845 572-3400. There will be a sing a long and then traditional carols will be sung by the carolers followed by light refreshments. Experience what Christmas is all about.
Then on Dec 19 there's Ski with Santa. Join Santa at Mt. Peter Ski & Ride. Call 845-986-4940 for more info!
And of course there are the many places of worship in the area for Christmas Eve or Christmas Day services.

Whew! I'm tired already.

At the beginning of the blog, I mentioned that the baking had begun. Well this year, I am baking a little less and a little early because on Friday the 16th I am going in the hospital for a total knee replacement. So I had to pick and choose which cookies I was going to make. I am making about 7 different kinds. And I thought to myself. What recipe would my friends like to try? Well my choice is a delicious Cherry Almond Refrigerator Cookie which has become one of my favorites. Easy to make and even easier to eat.

Cherry Almond Refrigerator Cookie

1/2 cup slivered almonds
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup chopped red candied cherries

Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.

In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.

Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.

Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

When cooled I like to drizzle with dark chocolate. It makes it so festive and so decadent.

Ok folks. This is my last post of the year. Have a Blessed Christmas or a Happy Channukah and a wonderfully healthy Happy New Year.

From Bill and I this is Joe signing off and hoping to see you in 2012.

Thursday, October 20, 2011

Happy Halloween

Well, its that time of year again where all the little ghosts and goblins come out of hiding and spend the one day that makes us all kids again. We have decorated the Inn with all kinds of Fall trappings. There are mums, pumpkins, hay bales, corn stalks and just before Oct. 31st we put out the lighted Jack-O-Lanterns. I am probably the biggest kid of them all and can't wait to greet all the trick or treaters that will come to visit.

October and Halloween are great times to be in the Hudson Valley. During October there will be a Halloween Breakfast at Rogowski Farm from 8AM-Noon featuring Cheryl Rogowski's Farm Breakfasts, each weekend. The breakfasts feature farm fresh eggs, spectacular pancakes, and other farm menu favorites. Because Halloween falls on a Saturday this year, you are invited to come dressed in costume! Prizes and fun for all. For more info, call 845-258-4574.

The Greenwood Lake Merchants Guild is having a Halloween event on Thursday, Oct 30th between 3:30 - 6:30. There will be trick or treating at the Windermere Avenue merchants. The Fire Dept Halloween Parade will start at 6:30 pm and march down Windermere Avenue and finish at the Elks Club, where there will be games and food.

Also, please join us for the Warwick Valley Humane Society 1st Annual Walk-A-Thon and Howl-o-Ween Pet Costume Parade on Sunday October 31st at 11:00 a.m. at the Warwick Town Park. For more info and for sponsor sheets contact or call the animal shelter at 845- 986-2473.

Don't forget the great farmer's markets on Sundays in Warwick down behind Railroad Ave. You can get everything from fresh produce to beautiful flowers to great baked goods, all from the Warwick Valley area.

And it may be too late for apple picking, but pumpkin picking is in full force at the area farms. There's Apple Ridge Orchards, Manno Farm, Applewood Orchards and Pennings Orchards to name a few. And the wineries are open for your wine tasting pleasure.

Well now its time for my favorite part of the blog. My recipe for Halloween is a pumpkin cheesecake. Rich and pumpkiny this will be a favorite at your holiday table. Hope you enjoy it.

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup granulated sugar

PREHEAT oven to 350°F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) Pure Pumpkin

2/3 cup (5 fl.-oz can) Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

This makes about 16 slices unless you are like Bill and I and then it will make 8 slices. Oh, ok, so I'm a pig. (smile)

Well folks, the next time you hear from me it will be close to Thanksgiving and I will certainly share with you whats going on around here. And I might have pics of the semi-finished addition.

But meanwhile, from Bill and I, Happy Halloween, Happy Fall and wonderful blessings for the beginning of a wonderful holiday season.

Sunday, September 25, 2011

The Color of Autumn in the Hudson Valley

Hi folks. We are back to Fall and the Hudson Valley is hopping. We are sooooo busy these days at the Inn that we barely have time to take a deep breath. But this is a good thing. We are occupied with raising our brood of poultry, finishing up the addition and of course tending to the needs of our guests. And everyone in town is gearing up for next week's big Apple Fest. But more about that later.

As I just mentioned, we are finishing up the main floor of the addition. We have had the electricity and plumbling installed and we just had the guys put in the insulation. Next week we start putting up walls. Then we can go ahead with floors and trim and painting. Our first floor will be living quarters for Bill and I and most importantly an office to conduct business for the Inn. The office will also be a resource center for our guests. It will have a computer and books and magazines. We will also have an extensive DVD library for the guests to use while staying here. There will also be directions to all there is to do in the Hudson Valley. Then the second phase will be the lower level which will house two guest rooms that will both have jacuzzi bathrooms. Phase 1 will hopefully be done by the end of November and Phase 2 by next summer. We have lots to do folks so wish us luck.

We are all getting excited about Apple Fest which takes place annually in the Town of Warwick on the first Sunday of every October. Last year, over 35,000 people attended the one day event. There is every kind of exhibit you can imagine and the food is as incredible as it is varied. You can get anything from a hot dog to fried dough to falafel to everything the Hudson Valley has to offer. And there are all kinds of crafts and games to play and great fun for the kids. Oh and there is a different band playing all throughout the festival. So come spend the day and have a ball.

And when you are done with Apple Fest, there is a plethera of wineries and orchards to satisfy your wine tasting and apple picking pleasure. Some of the wineries such as Warwick Valley Winery also serve a delcious lunch that can be eaten in their indoor restaurant or right outside in a beautiful umbrella'd area. Try their Margherita pizza. It is crazy delicious.

Then on October 10th, Pine Island will celebrate their Pumpkin Festival from 8am to 2pm at the Pine Island Park. There all kinds of pumpkin events such as pumpkin tossing, decorating, and even a pumpkin cookie bake off. Check for more information.

I will be doing a special Halloween edition of the blog mid-October to let you know what all the Halloween goings-on are. So check back.

Now for my favorite fall recipe. What better dessert to have during Apple Fest and apple picking season than Apple Crisp. Just made this particular dessert and served it with vanilla ice cream. Well, the guests loved it. So here it is for your pleasure.

Apple Crisp

1/2 cup cold butter (1 stick)

1 cup sugar

1/8 tsp of salt

3/4 cup flour

4 cups of apples sliced

2 tblsp sugar

1 tblsp water

1 tblsp cinnamon (or more if you like)

Peel, core and slice apples.

Cut cold butter into chunks.

Using a pastry blender cut butter into the 1 cup of sugar, salt and flour until mixture resembles coarse crumbs.

Place the apples into an oiled 8x8 pyrex baking dish. Mix in the 2 tblsp of sugar, water and cinnamon.

Cover with the flour mixture.

Bake in a preheated 375 degree oven until apples are tender and bubbling (about an hour).

Hint: I double the recipe and use a 9x13 pyrex pan.

Serve with a scoop of vanilla ice cream and viola you have a delicious fall dessert (or any other time).

Well folks, time to go. Hope you enjoyed the blog and don't forget to check back by around the 15th of October for more Warwick Valley news.

Bye for now.

Thursday, August 4, 2011

Gone to the Birds

Happy August everyone. Just getting back to writing the blog after a short hiatus. We have had a busy summer and did not have time to sit down and get this done. But I am taking a deep breath and want to tell you whats going on here at The Inn at Stony Creek.

First off, the ducks and geese are getting huge. They are just too much fun. And they obey commands from Bill like you would not believe. If Bill tells them its time to go in, they all turn and go into the duck house like little children. The two mallards that we have go for a fly around the field and then return to feed and water. Bill seems to think that they will fly farther and farther each time but should come back to us. And we just got our first duck eggs. They are definitely a little more rich than the chicken eggs but just as delicious.

And speaking of chickens, we just got 25 new chicks back in June and they are also getting really big. But these chicks are very unusual. We had ordered the rare breed sampling and were very surprised when they came. One of the chicks has feathers going all the way down its legs to the ground. It looks like she has pants on. And four of the chicks have fluffy crowns like hats on their heads. One of them I swear looks like Cher during her punk days. In fact we named her

Cher. And one of them, for those who are old enough to remember, we named Hedda Hopper because she looks like she has a big hat on her head. We should start getting eggs from them sometime in September.

There is lots going on in the Warwick Valley this month. Bill and I just got back from a free concert that is held outdoors in nice weather and inside if it rains at the Lycian Theater grounds in Sugar Loaf. They have all different types of music every Thursday night from 6:30 to 8:30. You can bring your own picnic supper or the fire department sells hamburgers, hotdogs, soft drinks and snacks.

The Warwick Valley is also abound with farms of all kinds. Every Tuesday in neighboring Florida, NY is a great farmer's market where you can buy veggies, fruits and breads all grown or made in the Warwick Valley. On Sundays there is also a wonderful farmer's market just off the main street in Warwick. Here you can find the best of what our farms have to offer. And free music to boot. There is also a great farmers market in Pine Island on Saturdays. For more information go online to for times.

And lets not forget the wineries in the area. On the weekends the Warwick Valley Winery has entertainment and delicious lunches. There are a number of other wineries such as the Demarest Winery, Applewood Orchards, all in Warwick and the Palia Orchards in Central Valley.

Warwick Valley is the place to be especially during this great harvest time. The restaurants in the area are the best you will find anywhere and the shopping is second to none. Hey we even have our own drive-in. Its a great place to be this time of year.

Now I would like to share with you a recipe that I have been making for our guests here at the Inn. It is for oatmeal butterscotch cookies. The guests love them and I hope you will too.

Oatmeal Butterscotch Cookies

1 1/4 cups all purpose flour

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2/tsp. salt

1 cup (2 sticks) butter or margarine softened

3/4 cups granulated sugar

3/4 cups packed brown sugar

2 large eggs

1 tsp. vanilla

3 cups quick oatmeal

1 2/3 cups butterscotch morsels

Preheat oven to 375 degrees.

Combine flour, baking soda, cinnamon and salt in a small bowl.

Beat butter, sugars, eggs and vanilla in a large bowl until smooth.

Gradually beat in flour mixture until well combined.

Stir in oats and morsels.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet of parchment prepared

cookie sheet.

Bake for 7 to 8 min. for chewy cookies; 9 to 10 min for crisp cookies. Cool on baking sheet for 2 min.. Remove to wire racks to cool completely.

Makes about 4 doz. cookies.

Enjoy and I guarantee you will.

Boy, have I been rambling or what? Its time for me to go and to wish you all a great rest of the summer. We would love to see you here at the Inn so come on up and stay awhile.

Bill and I send you wishes of good health and laughter and prosperity.

Bye for now.

Monday, May 23, 2011

May is a time to Remember

Hi everyone. Its May and spring is half over and we are eagerly anticipating the summer season. The ducks, geese and chickens are getting so big and we have moved them from the house to the poultry pens in the backyard. We released the ducks and geese into the pond on the property for the first time yesterday. Boy, talk about a duck taking to water. They loved it. They swam and dove under the water like little kids. It was so much fun to watch.

Unfortunately, our garden is under water with all the rain that we've had so we are putting off planting until June 1st. If anyone has any suggestions for us about what late crops to plant, we would sure appreciate the information.

Speaking of crops. There are all sorts of farmer's markets now open in the area. The Warwick Farmers Market is open every Sunday from 9am to 2pm. Meet farmers and bakers, wine and cheese makers who can give you the information on the latest trends in produce, herbs, orchards, wineries and prepared foods. Ask questions, taste some terrific treats and enjoy live music while local chefs prepare their specialties. This is not to be missed.

On Memorial Day there are parades galore. Pine Island at 8am, Warwick at 10:30am, Florida and Greenwood Lake both at 2pm.
June 2-5, St. Stephen's Church will be having their Annual Parrish Bazaar. All kinds of games, prizes and great food will be available. Thursday and Friday, 7pm to midnite; Saturday, 5-9pm; Sunday, 1-5pm. Fun for all ages.
On June 4th, two big events come to Warwick. First, the Warwick Valley Gardeners Annual Plant Sale from 9am to 2pm. This will take place at Railroad Green Park on Railroad Avenue. All sorts of annuals and perennials will be on sale as well as experts to help you with your gardening questions.
The other big event will be the 2nd Annual Warwick Bridal Trail from 10am to 5pm. Main Street and Railroad Avenue will be decorated and lined with businesses to help brides and grooms with the planning of their special day.
Oh, and don't forget the Warwick Drive-In. What great fun for a night out and only 10 minutes from the Inn.

Whew! Well, thats a lot to do and we aren't even into the second week of June. I will have more information for you in the early part of next month.

I have been asked to repeat a recipe I put on the blog last year. That is my Irish Scone w/Devonshire Cream recipe. So here goes. Hope you all like it.

Irish Scones

Measure and Mix:

2 cups unbleached flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup sugar

currants or golden raisins or any chopped dried fruit of your choice

Stir in:

1 1/3 cup of heavy cream

Mix until all ingredients come together.

Turn onto a floured surface and knead quickly 3 to 4 times.

Pat into an 8 to 10 inch circle.

Cut into 8 or 10 wedges. Place the wedges on a parchment lined baking sheet.

Brush each wedge with melted butter and sprinkle with granulated sugar.

(if using chopped dried apples, sprinkle with cinnamon sugar).

Bake at 385 degrees for 17-18 minutes.

Great served with preserves and Devonshire Cream (see below).

Devonshire Cream

1/2 cup heavy cream

2 tblsp confectioners sugar

1/2 cup sour cream

Whip together in a chilled bowl the heavy cream and sugar until peaks form.

Fold in the sour cream.


Well folks, Memorial Day is soon to be upon us and Bill and I hope that each and everyone of you will remember our valiant troops in all our past wars that have given their lives so that we can enjoy the wonderful freedom we have in our country. We wish God's blessings on all those souls and we ask Him to protect our men and women who are currently fighting to keep our land free.

Our best wishes to all of you for the rest of this beautiful spring season and we hope to see you soon at the Inn at Stony Creek.

Until next time this is Joe and Bill signing off.

Tuesday, April 26, 2011

Hello everyone. Joe here with a very late April blog. We have been so incredibly busy this month. So many new guests and so many returning guests came to see us this month. Whether it was to shop at Woodbury Commons or to visit relatives for the Easter holiday or just to relax, it was wonderful to see everyone.

We started something new at the Inn this season. If a couple or a group that is staying at the Inn would like us to prepare a soup to nuts dinner, we will accommodate them. Prices vary according to season, menu or size of group. Let us know when you make your reservations if you might be interested.

Now I know you must be getting tired of hearing this, but...................we just got more chicks. 25 of them and 11 ducks and geese. (See the pic above). I can promise you there will be no shortage of egg dishes here at the Inn from now on.

Bill and I are busy getting the place ready for all of you this spring. Painting and planting are just two of the things we are doing to make the Inn more beautiful for when you come see us. So many of you have expressed interest in becoming innkeepers yourselves. Well, be prepared for all the work that's involved. But it is well worth it.

Now that the warm weather is here, the wineries are in full swing and the farmers markets will be opening soon. The drive-in opened up on April 1st and the guests are already making use of it. The trails are greening up and April showers will soon give way to May flowers. The antique shops are stocking up with new....oops, I mean old things that you can peruse over. So there is lots to do up here as the weather gets warmer.

I mentioned before that we will be utilizing our eggs in many of our breakfast dishes. Here is one that is quick and easy and a great addition to your breakfast or brunch.

Bacon and Egg Philo cups

Take 5 sheets of Philo dough (pkgd) and place them one on top of each other. Spraying each with cooking spray before laying them down.

Cut out 4 inch circles and place these circles in a greased muffin pan. You should get about 6.

Repeat with philo dough until you have as many filled muffing cups as you need.

Fill with scrambled eggs, crumbled bacon and top with cheese of your choice.

Bake at 350 degrees until the philo is lightly browned.

Now to make it really decadent, pour a cheddar dill sauce over it before you serve it.

Sauce is really easy.

Two tblsp butter melted in a saucepan.

Add one tblsp flour, stir well until smooth.

Add one cup milk. Bring to almost a boil and mixture starts to get thick.

Add 1/2 cup cheddar cheese and sprinkle with dill weed.


Well folks, time to go. Hope you enjoyed the blog. Bill and I wish you everything wonderful in your lives and hope to see you soon.

Happy Spring!

Tuesday, March 15, 2011

Happy St.Patrick's Day and Welcome Spring

Hi everyone. Boy, what a long winter. But it looks like there's an end in sight and buds will be popping and birds will be chirping before you know it. Bill and I have just returned from a much needed vacation in Florida. I even got to go to Harry Potter World at Universal Studios. Felt like a kid again.

But now we are back at the Inn and ready to get back to work. We have so much going on for this year and we are very excited to see you all again. We put our order in for some more livestock. We ordered 25 more chickens, 6 ducks and 4 geese. You might say that we've let the inn go to the birds. (smile) We also started getting our seeds for our all organic garden. We are attempting to be as organic as possible this year as well as doing our best to reduce our carbon footprint in the way we run the inn.

As always, there is lots to do in the Warwick Valley as Spring approaches. The wineries are in full swing. The shops are full of new spring items. And the restaurants are gearing up with delicious menus to tempt any palate. There are also many places to hike and bike and see how nature is revitalizing the countryside with new plant and tree growth.

Here at the Inn at Stony Creek, we are working hard to get the addition done and we are planning all sorts of new menus for breakfast. Don't forget our weekend seminars (see last months post) and please don't forget us if you are planning your wedding this summer.

Now its time for a new recipe. This is just in time for St. Pat's Day. It is my family recipe for Irish Soda Bread. It is a great recipe and sooooooooo good.

Irish Soda Bread

2 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
4 tblsp. sugar
1 1/2 tsp. caraway seeds
3 tblsp. shortening or margarine
1 cup buttermilk or sour milk (add 1 tsp white vinegar to milk for 5 min. to sour milk)
2/3 cup raisins
1 tblsp. melted butter
1 tsp. cinnamon

Preheat oven to 375 degrees. Grease 8 or 9 inch round pan.
Combine flour, baking powder, baking soda, salt and 3 tbsp. sugar. Add shortening and cut into flour mixture until mixture is crumbly. Make a well in center of flour mixture and pour in milk and raisins. Mix well.
Turn onto a flour surface and knead a few times. Shape into a ball and place in the prepared pan. Cut a large x into the top of the ball.
Brush top with melted butter and sprinkle with remaining tblsp. of sugar and cinnamon.
Bake 35 to 45 min. until brown.

Served warm with butter, it is heavenly. Good luck.

Next time I will have more of what we will be doing at the Inn this spring and I will have some great recipes for Easter goodies.

So until then, this is Joe and Bill wishing you a Happy St. Patrick's Day and a very Happy Spring to you all.

Saturday, January 29, 2011

"The Amazing Power of Your Mind Workshops"

Come travel to a magical place and explore "The Amazing Power of Your Mind" in two special weekend workshops.

First Package: The Relaxation Response for Optimal Health, Healing and Human Potential

Learn a variety of relaxation techniques, researched and proven effective at Harvard's Mind/Body Medical Institute, so you can experience inner peace and well being and return to your life feeling relaxed and revitalized with practical tools to use in your busy life.

Workshop leader: Arlene Prince, ACH

Dates: First Workshop: Fri, March 25 and Sat. Mar 26, 2011
Second Workshop: Fri. May 20 and Sat. May 21, 2011

includes a two night accomodation, 2 breakfasts, 1 lunch, total fees and taxes, $550, second person add workshop fee of $170. Based on double room occupancy.

*Dinner is not included in the package

Second Package: The Magic of Hypnosis and Past Life Regression to Trance-Form Your Life

Learn how hypnosis can enhance your everyday living: your health, hapiness, and well being and the acheivement of your goals. In the final session of each workshop, you will journey back through time and experience a happy past life.

Workshop Leader: Arlene Prince, ACH

Dates: First Wokshop: Fri. April 29 and Sat. April 30, 2011
Second Workshop: Fri. June 10 and Sat. June 11, 2011

includes: a two night accomodation, 2 breakfast,1 lunch, total fees and taxes $550, second person add workshop fee of $170. Based on double room occupancy.

*Dinner is not included in the package.

Hours: Fri 8:15pm - 9:15pm and Sat. 10am thru 9pm with breaks for lunch and dinner.
Please bring a pad or foam mat to lie on for relaxation. Wear loose clothing for gentle stretching.

Arlene Prince is a specialist in mind/body therapies. She is trained in Mind/Body Medicine at the Mind/Body Medical Institute of Harvard Medical School and has trained with many pioneers in this field of medicine. She has also studied "Peak Performance Enhancement" through Harvard Medical School. She has an advanced certification in hypnosis and training and certification in "Past Life Regression Therapy" with Dr. Brian Weiss, M.D. She has studied mindfulness and meditation practice for 44 years.
Arlene is a speaker, an educator, seminar leader, and clinician in private practice in Warwick, NY. and has taught workshops nationwide for forty years. She develops and leads programs for hospitals, medical practices, business and organizations in the fields of stress management, peak performance and health and wellness. Arlene's multidisciplinary background offers a unique intergration of mind, body, emotions and spirit.

Friday, January 28, 2011

The Inn at Stony Creek offers 3 "Winter Packages" and 2 Relaxation Workshops

To all of our valued Guests:

Winter is upon us and Warwick has not been exempt from snow this year! The ground has been snow covered since Dec 26th. We have been enjoying the slower season by creating some new breakfast dishes for our menu and doing some maintenance and small painting projects at the Inn. We are excited about all the changes that will be happening this year at the Inn. Specifically our new check-in office and expanded dining area in our tavern.
Joe and I have come up with 3 new Winter Packages to entice our previous guests and newcomers to get off their couch and come to enjoy what Warwick has to offer in Winter!
Visit the Wineries to warm your spirit, dine at any of our 12 fine restaurants, Ski or tube at 3 ski areas all within 15 minutes of the village, or enjoy music/dancing at 3 of Warwicks restaurants/clubs! You can also just enjoy the peace and serenity of the inn relaxing by the fire with a cup of hot chocolate, or browse our extensive video collection and watch a movie! Whatever your wish for a winter getaway is, we'll make it happen, just ask. The following packages are sure to entice you to make a visit:

Book any night and use a 10% discount coupon towards your room balance.

All guests staying two nights or more can enjoy an additional night for free. Whether you stay 3 nights for the price of 2 or 4 nights for the price of 3, you receive a great deal! Please call for availability and details.

WELCOME BACK SPECIAL - Reserve a room for two nights and enjoy a $50 credit. Apply your $50 towards an Artisian Cheese and Meat board, a box of handmade chocolate covered strawberries, a large seasonal bouquet, or you may apply your $50 towards your room balance.

*Winter Break specials may be applied to any guest stay between February 1st and April 30 and are not available from Feb 12th-14 and Feb 18 - 21st. Offers cannot be combined with any other discounts, packages or gift certificates.
Hope we get to see you this winter to catch up on things,

Happy Winter to you all!
Bill and Joe

Monday, January 10, 2011

Happy New Year 2011

Happy New Year everyone. I hope your holidays were wonderful and that the new year brings you nothing but health, wealth, and peace.

We are getting ready for a big year here at the Inn. We are working on the addition, to get it finished for the upcoming season. The electric is in and the staircases are done. The next things are the duct work and insulation and then its smooth sailing from then on. The addition will include our living quarters, an office and reception area for the guests and two new guest rooms. More info to come as well as pictures of the progress.

Bill and I are getting ready to put in our order for more chickens this year. We are ordering at least 25 more chickens as well as 10 ducks. Just don't say that the Inn at Stony Creek is for the birds. :) We will be expanding our breakfast menus to include many more egg dishes as well as new muffins and breads to utilize all these fresh eggs.

We have also been mapping out the garden for this year's planting season. We are going to be growing many more vegetables to be used in our breakfasts for the guests. So far we've decided on tomatoes, peppers, zucchini and squash and all sorts of fresh herbs, all organic of course.

Our next big weekend will be Valentine's Day. I am already getting the recipes out and planning to make some heart shaped linzer tarts for the guests. And we will also be serving heart shaped pancakes with fresh strawberries as well as fried eggs that are also heart shaped.

2011 will also bring some new events to the Inn. We are toying with the idea of specials such as drive-in nights, which would include a night's stay, tickets to the drive-in and snacks and drinks to take with you. Another plan is to provide a dinner for guests who have rented the whole inn and choose to have dinner here in lieu of going to an outside restaurant. We of course have other extras such as chocolate covered strawberries, flowers, massages, etc. More information will post here in future blogs.

As far as whats going on in the area; on February 12-14, Greenwood Lake will be host to their Annual Winter Carnival sponsored by the Breezy Point Inn. All kinds of activities and contests and plenty of food and drink. Check online for more information.

On February 13, Pennings will sponsor their Sweetheart Barn Dance from 7-11pm. $10 adults and $5 for children. Come enjoy and old fashioned hoe down. Food and drink will be available to purchase. Call 845 986-1059 for further details.

Also on February 13, Florida, NY will be having their grand opening of an indoor Farmer's Market from 11am to 4pm. Food, live music, chocolates, flowers, and all kinds of Valentine's gifts will be available. Call 845 651-1170 to get more information.

And don't miss the annual Valentine's Day party at the Eclectic Eye on Railroad Ave. George will be on hand as usual as host. Call for details.

Ok folks, time for my monthly recipe. I wondered what to start the year off with, and I decided that a tasty muffin recipe that can be served at any time during the year would fit any season.

The Inn at Stony Creek Sweet Muffins

1/2 cup unsalted butter, softened
1 cup light brown sugar
2 large eggs, beaten
1/2 cup sour cream
2 tsp. vanilla
1 2/3 cups of unbleached flour
2 tsp baking powder
pinch salt

Preheat oven to 375 degrees.
Grease muffin tin or use muffin papers
Beat butter with sugar until light and fluffy. Beat in eggs and sour cream.
In another bowl, stir together flour, baking powder and salt.
Add dry ingredients to wet and stir until just blended.
Fold in your favorite ingredient. ( I do it according to season) berries, bananas, applesauce or nuts or any combination of ingredients, 1 cup of whatever you choose.
Don't overmix or muffins will be tough.
Spoon batter into the prepared pans or cups and fill 2/3 full.
Sprinkle some raw sugar over the muffins and bake for about 20 minutes. Let muffins cool in pan for about 5 min. Turn onto a rack.
Best served warm.
Hope you enjoy the recipe and remember they taste best when served at the Inn at Stony Creek. (smile)

Well folks, Bill and I wish you again a very Happy New Year and we hope that you will come visit us year. God Bless you all.