Merry Christmas Etc.

Merry Christmas, Happy Hannukah, Happy Kwaanza and a joyous season no matter which holiday you are celebrating. Here at the Inn at Stony Creek, Bill and I are getting the place decorated and ready for the upcoming season. The roses are pruned to the ground, and the mums are long gone. And all the pumpkins have made their last pie. We've given Thanks and survived Black Friday. Now its time to break out the holly and the evergreens and get ready to chop down the tree.

This year Bill and I are as always celebrating with our families. I have already started baking my perennial Christmas cookies and Bill is in charge of the outside lights. I think I got the best of the deal because I am at least keeping warm. Can you believe how cold its gotten and so fast?

Well, a good hot cup of mulled cider and some warm cookies from the oven really helps.

Here in Warwick and the surrounding towns, we are all getting into the holiday spirit. The next two weekends on the 11th and 18th, there is a Christmas Carol sing-a-long at the Bellvale Community Center in Chester. Its a great way to get away from the hustle and bustle of holday shopping. Friends and family are all welcome. Call 845 572-3400 for more info. Light refreshments will be served.

Also in Warwick, there will be horse and buggy rides and Santa on the Railroad Green on the weekends. Call 845 986-2720 to get further information.

On December 19th, there will be a Ski with Santa at Mount Peter Ski and Ride. To get details, call 845 986-4940.

And of course, there are all the Christmas and Christmas Eve services at all the local places of worship. Check your yellow pages for details.

Ok. Enough with the activities. I racked my brains to decide which cookie recipe I was going to post on this blog. I decided it had to be a favorite at the Inn and a favorite of mine and Bill's because you are all favorites of ours. So I have decided to give you my recipe for Chocolate Pixies. Now I should tell you that I usually make two batches of these because they go like crazy. So here goes.

Chocolate Pixies

1/4 cup butter

4-1oz. squares of unsweetened baking chocolate

2 cups all purpose flour

2 cups sugar

4 eggs

2 tsp baking powder

1/2 tsp. salt

1/2 cup finely chopped walnuts

confectioners sugar

In a 1 qt. saucepan, melt butter and chocolate over low heat for about 8-10 min. Cool.

In a large bowl combine cool melted chocolate and 1 cup flour, sugar, eggs, baking powder and salt. Beat at med. speed, scrape bowl often until mixed well about 2-3 min.

Stir in remaining 1 cup of flour and nuts .

Cover and refrigerate three hours to overnight until dough if firm and easy to handle.

Preheat oven to 325 degrees. Shape rounded teaspoons of dough into 1" balls and roll in confectioners sugar. Place about 2" apart on a greased or parchment covered cookies sheet.

Bake 12-15 min. or until firm.

Makes about 4 doz.

Well, my friends, I am sure you want to run right into the kitchen and start baking. Thats what I will be doing tonight and over the next two weeks. I freeze a good part of the cookies that can be frozen and then save the delicate ones for just before Christmas. Then I mad scramble baked 2 days before. Oh well, it only comes once a year.

Bill and I hope you have a wonderful holiday full of happiness and good health and that you get everything your heart desires. So from us at The Inn at Stony Creek...............

Happy Holidays

The Holiday Season Comes to Warwick

Hello everyone. Joe here with November's news from Warwick and the Inn at Stony Creek. We have been so busy during this Fall foliage season and we've met so many new people and most important, we have made so many new friends.

Harvest time is just about over in the Hudson Valley and the farmer's markets have all closed for the upcoming winter. But there is still lots to do in the area.

On November 20-21 &December 4-5 there is a Wine Trail event. Visit 11 wineries, receive a grapevine wreath and ornament and sample great food and wine. For reservations call 845 988-9292.

On November 21st there are also two other great events happening in the Warwick area. First in Sugar Loaf, NY there will be a Festival of Trees from 10am to 3 pm, where you can see one of a kind decorated trees and perhaps purchase a special gift for a special someone. There will be caroling and activities for the kids and even a visit from Santa. Call 845 469-2287 for more information. Then also on that day in the Village of Warwick we will be celebrating "Home for the Holidays" from noon to 5pm. The Warwick Merchants Guild will be sponsoring an open house. All the stores will have specials. There will be music, refreshments, decorations for season, etc. Then at 2pm the Paramount Players will be performing scenes from Charles Dickens', "A Christmas Carol" on the railroad green.

Maybe the title of this post should be "it's beginning to look a lot like Christmas". :)

Well, even though it is beginning to look a lot like Christmas, we still have Thanksgiving to look forward to and I have found a great recipe to share with you. It is very easy and a great dessert to end your dinner with. Hope you enjoy it.

Pumpkin Dessert Squares

Base
1 1/2 cups Bisquick
1/2 cup softened (not melted)butter
1/2 cup chopped pecans

Filling
1 cup sugar
1 15 oz can of pumpkin (not filling)
1 12 oz can of evaporated milk
3 eggs

Topping
1 cup Bisquick
1/2 cup brown sugar
1/4 cup of softened butter
3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease or spray a 13 x 9 pan.

In med bowl mix 1 1/2 cups of bisquick and 1/2 cup of pecans. Using pastry blender or fork cut in 1/2 cup of butter until crumbly. Using floured fingers, pat into bottom of pan. Bake 10 min.

In a lg. bowl beat filling ingredients with a wire whisk until smooth. Set aside.

In a med bowl mix 1 cup of bisquick and 1/2 brown sugar. Using pastry blender or fork cut in 1/4 cup of butter until crumbly. Mix in pecans.

Pour filling over hot partially baked base. Sprinkle with topping mix over filling.

Bale 50-55 min or until toothpick inserted into center comes out clean. Cool 30 min before cutting into squares.

Serve with whipped cream. Store leftovers (if there are any) in fridge.

Just made this for our open house and not one was left.

Well folks that is all for now. My next post will be my Christmas entry and I will have some big news to tell you about plans at the Inn.

Bill and I want to wish you all a very Happy Thanksgiving and we look forward to hearing from you all this holiday season.

Best wishes to you all.

Hi everyone. Joe here, on a beautiful fall day in Warwick. It has been a while since I posted on this blog. We have had a very busy season. And I have some sad news to report. Bill's mom passed away last month. Bill spent some time in Florida making arrangements with his sister, Carol and preparing to bring his dad up north. I know you join me in sending your condolences.

Lots went on since last I posted. I performed my first wedding ceremony at the Inn. My friends Joe and MaryEllen had their reception here and asked me to marry them. I became an officiant for the Universal Life Church and can now perform marriages in the state of New York. Very exciting time for me and you can find out more when we update our wedding section on our website.

As you already probably know, Warwick is a whirlwind of activity during the month of October.

Apple Fest was a resounding success as it is every year, drawing upwards of 30,000 visitors to Warwick. Also this past weekend Sugar Loaf had their Fall Festival which is smaller than Apple Fest but just as inviting.

For the rest of the month, there are all sorts of things to do in the area. Apple picking and pumpkin picking are in full swing. Heaven Hill Farm has their haunted hay ride which is very exciting and scary. The farmers market is still on every Sunday in downtown Warwick from 10am to 2 pm. It boasts all kinds of produce and goods from the Hudson Valley. Florida, NY also has a farmer's market every Tuesday from 11:30am to 5:30pm.

Well, since it is apple season in the area, I thought I would ask Bill if I could share his delicious apple crisp recipe with you. It is absolutely delicious and very easy to make.

So here it is.

Ingredients

4 large apples, peeled and sliced

1 cup sugar

nutmeg and cinnamon to taste

4 tablespoons water

1/2 cup butter

1 cup flour

Preheat oven to 350. Sprinkle apples with nutmeg, cinnamon and 1/2 cup sugar; add water.

Place in a 9 inch square baking dish. Cream butter and remaining sugar. Add flour and mix well. Pat this mixture over apples and bake 30-45 minutes. Serves 6.

Delicious served warm with vanilla ice cream.

I guarantee you will enjoy this great dessert.

Sorry I was away from the blog for so long but I won't be again. I will be back before the end of the month and then again in November and December. I have lots of recipes and things to tell you about. Oh and by the way, the addition is progessing nicely and will have lots of pics to show you in the coming months.

Thanks for being such loyal readers and from Bill and Joe at the Inn at Stony Creek, Happy Autumn and a Happy, scary Halloween.

August in Warwick; A great place to visit.

Is it really August already? Seems like the summer is just flying by. Bill and I are having a busy summer, meeting lots of new guests and making lots of new friends. Our garden is in full bloom and the chickens are providing us with many a great egg dish. The temperature has finally gotten to a comfortable level and our guests are enjoying all that the Warwick outdoors has to offer.

In August, our neighboring town of Florida, will host their 11th annual Family Fun Fest. There is a host of vendors, food, music and amusements for all. Take it from me. It is a great fun day and not to be missed. Call (845) 651-6000 for more information.

Then on August 14th, Greenwood Lake will have their Decorated Boat Parade on the lake. There will be spectacular examples of floating crafts that will be sure to inspire your laughter, amazement and bewilderment. Don't forget your cameras.

Warwick will be presenting their first ever Annual Jazz Festival from August 26-29. Various venues in the village, such as Dautaj Restaurant, The Tuscan Cafe and Conquito are just some of the places you can view jazz musicians at their finest. Call the town for more information and times.

Oh and don't forget the farmer's market every Sunday from 9am to 1pm in town. You can find everything fresh and delicious grown right here in the Hudson Valley.

We will be hosting our 2nd wedding of the season this month. It will be an outdoor affair for friends of ours and I will be the officiant for the ceremony. Our outdoor events are usually limited to 60 guests but always turn out wonderfully for everyone involved.

I have promised a few of our guests that I would repeat a recipe that I had posted some time ago. It is for our Stony Creek Egg Souffle w/cheddar dill sauce. So here goes.

Stony Creek Egg Souffle w/cheddar dill sauce

10 eggs
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter melted
1 cup cottage cheese
2 cups grated Jack cheese
sauteed vegetables (peppers, zucchini, mushrooms, etc.)

In a small fry pan saute sliced vegetables of your choice in a small amount of butter. Set aside.

Beat the eggs well. Mix the flour, baking powder and salt into the melted butter; add to the eggs. Add the cheeses and mix well. Pour into a greased glass pan. Top gently with the sauteed vegetables. Bake in a 350 degree oven for 45 min to 1 hour or until center is firm. Cut into 8 pieces and served with cheddar dill sauce.

To make cheddar dill sauce:

1/3 cup butter
1/3 cup all purpose flour
2 cups milk
1/2 cup shredded cheddar cheese
1 pinch salt
2 tsp dried dill or fresh if you have it

Melt butter in a saucepan. Blend in the flour until smooth. Add milk gradually. Cook until thick, stirring constantly. Remove from heat, stir in cheddar cheese, salt and dill. Cover until served over the eggs.

Hope you enjoy it as much as we enjoy making it for you.

Just wanted to remind you all that the annual Warwick Apple Fest is quickly approaching on Sunday, October 3rd. So if you are going to be staying over that weekend please make your lodging reservations as soon as possible.

Well I guess thats all for now. Bill and I want to wish you a great rest of the summer. I will have some great information in my September blog. Lots going on in the area this fall. Hope to see you then.

Until next time, this is Joe signing out and wishing you the best that life has to offer.

In the good old summertime

Well folks, Joe here and the hot, hot weather is upon us. Temps have been in the high 90's for the last few days and even hit 100 yesterday. Lots of our guests and residents of the area have been spending the days at Waywayanda State Park. There is a great lake with a beach where you can cool off and spend a nice relaxing day.

We had a wonderful event happen at the Inn in June. We had our first wedding of the season. There was a wonderful time had by all and the bride and groom looked so beautiful. Our next two weddings will be in August and in September. Its always wonderful when a special occasion like this happens at the Inn. It creates memories for not only the married couple and their families, but also for Bill and me, to think that our Inn was the starting place for a brand new family.

Now I know you must be sick and tired of hearing about the chickens but we got our first batch of eggs this week. They were all brown eggs so we know that they were laid by the Rhode Island Reds.

There are so many things going on in the area this summer. The Warwick Valley Summer Arts Festival will be in full swing beginning July 9th. And the Warwick Valley Winery has periodic entertaintment and wine tastings. And lets not forget their delicious menu for lunch. There is also Sugar Loaf for arts and crafts and all the antique shops and restaurants in the surrounding area. You can check http://www.warwickinfo.com/ for more information and dates and times.

You can also join the Pine Island Chamber of Commerce in a celebration of From Farm to Table on July 27th from 6pm to 9pm. This is a very special event that showcases the collaboration between the farmers, farm workers and chefs giving rise the extraordinary foods that are grown in and around the Black Dirt Region in Pine Island, NY. This 2nd annual Black Dirt Feast will benefit the local community and costs $90 per person. It includes a five course dinner, wines and entertainment. Go to the above website for contact information.

Whew! I'm getting tired just thinking about all there is to do this summer. But don't forget to save some time for relaxation and the Inn at Stony Creek is just the place to do it.

Well, time to go for now. Next post will have a very special recipe I am sure you will like.

So from Bill and Joe, have a wonderful July and come see us soon.

SURPRISE VISITOR AT THE INN!!!

If planting the garden, tending to the chicks and getting the Inn ready for the summer season weren't enough, we had a baby fawn arrive and she made Joe and I her parents. We ignored her as much as possible in hopes the mother would come and take her away, but she would walk up to the house every morning and cry wanting to be fed. So we fed her goats milk in a bottle to ease her hunger pangs. We realized by the third day that this wasn't good for her or us so we brought her to the Warwick Valley Humane Society and they put her in a Wildlife Release program with other abandoned fawns. It was an interesting and compassionate three days however, and an excellent photo opportunity for us and the guests.

We are expecting eggs from the chickens in July and a harvest from our just planted garden showcasing organic tomatoes, peppers, eggplant, beans and zucchini. We can't wait to fry up some tempura zucchini blossoms for our guests at breakfast! Hope to see you soon!

The Time When a Young Man's Fancy Turns to Love

Hi everyone,

Happy Spring to you all. Isn't it beautiful to see all the trees and flowers starting to bloom? The Inn is showing signs of rebirth with everything in bloom and turning green. And the chicks are getting so big. They don't look like chicks anymore. They look like real chickens. Can't wait to taste those fresh eggs.

Warwick and the surrounding towns are also getting ready with all sorts of events and happenings to celebrate the season. On May 1st, Warwick is hosting it's first ever Bridal Trail. Vendors from all over the area will line the village streets to welcome brides-to-be and offer all kinds of products and services to make their special day even more special.

On April 25th, visit Vernon Earth Fest 2010 in Vernon, New Jersey at Mountain Creek South. The Earthfest committee has been working hard to make this years celebration the best ever and the most meaningful to our environment

In May, come participate in the Warwick Annual Duck Derby. Thousands of plastic yellow ducks are released into the Waywayanda Creek in Warwick. Each duck is numbered with a corresponding ticket sold to the public. The winner gets $1000 and the proceeds go to the Winslow Therapeutic Center. The center provides a full range of medically and educationallly approved riding therapies for riders with disabilities.

For more information on whats going on in the area visit http://www.warwickinfo.net/.

Now I would like to share with you a great recipe that Bill and I stumbled upon. Great to serve with a nice cup of tea to our guests and your kids will love them. And boy are they easy to make.

Coconut Macaroons

10 egg whites

2 1/2 cups of sugar

4 lbs. of sweetened coconut

1 tblsp. vanilla extract

pinch of salt.

Preheat oven to 350 degrees. Line baking sheet with parchment.

Place egg whites, salt, sugar, and vanilla in the bowl of your elec. mixer.

Mix well for 1 minute. Add coconut and mix until well blended.

Keeping your hands wet, form into golf sized mounds and pinch slightly so the macaroon holds.

Bake at 350 degrees until outside of macaroon in golden brown.

When totally cooled, peel from parchment and dip bottoms of macaroon in melted chocolate and place back on parchment or waxed paper to harden.

We hope you are all enjoying the beautiful weather and we'd love it if you came up to see us sometime. Lots to see and do in the area so hope to see you soon. Remember, Warwick is just a tank of gas away and with everyone watching their budgets, The Inn at Stony Creek is the perfect affordable getaway.

Joe and Bill

Top O' the Day to You

March came in like a lamb this year with balmy 40 degree days and mostly sunny skies. After the last week of horrendous snowstorms of upwards of 30 inches, these days are a welcome respite from the gray wintry weather. The Inn was buried under those 30 inches of snow but that didn't stop our guests from braving the icy roads and the huge snow drifts to get to us to spend a cozy night at theirfavorite B and B.

As I mentioned in previous posts, March is going to be an exciting time for Bill and I at the Inn. Our chickens are going to be delivered on March 8th and our friend Mark is going to begin work on the hen house. We are hoping by late summer to start serving fresh eggs at breakfast. We are going to begin by acclimating the chicks to human touch by handling them everyday and getting them used to us. This way they won't give us a hard time when we go down to collect the eggs.

March is also a month of wonderful holidays. On March 17th of course we have St. Patricks Day and I am going to share a great recipe for Irish Soda Bread with you later on in this post. On March 19th, we Italians celebrate St. Josephs Day which celebrates the saint's name day. All us Joes get delicious pastries called Sfingi and Zeppole. '(I guess I will have to share some with Bill). Very delicous and very fattening. And then of course on March 20th we have the first day of Spring. Ahhhhh. Can't wait. On the 28th is Palm Sunday which is the beginning of our Holy Week and the countdown to Easter. But the two days this month I am looking forward to are March 7th when we baptize my new little grandson, Joseph and March 14th when we move the clocks ahead.

Then it won't be long before we can start working on the gardens (both rose and veggie) and start getting the Inn ready for the warm weather. We have lots of plans for our guests and I will tell you about them in upcoming posts.

Now for that recipe. This is a great recipe that I got from a good friend of mine. Cindy, who is a wonderful baker and an even better cook shared this with me and I will tell you, it is the best Irish Soda Bread you have ever had. Just follow the directions carefully and if at first you don't succeed, try..........well you know the rest.

Irish Soda Bread

2 cups flour

3 tblsp shortening or margarine

1 1/2 tsp baking powder

1 cup buttermilk (or sour milk..add 1 tblsp vinegar to 1 cup milk)

3/4 tsp baking soda

2/3 cup raisins (reg or golden)

1 tsp salt

1 tblsp melted butter

4 tblsp sugar

1/4 tsp cinnamon

1 1/2 tsp caraway seeds

Preheat oven to 375 degrees. Grease 8 or 9 inch round pan.

Combine flour, baking powder, salt and 3 tblsp of the sugar.

Add shortening and cut into flour until mixture is in fine pieces.

Make a well in center of flour mixture. Pour in milk and raisins.

Mix until combined.

Turn onto a floured board and knead 3 to 4 times.

Shape into a ball and place into the greased pan.

Cut a slit in the top of the dough crosswise.

Brush the top with melted butter and sprinkle with remaining sugar and cinnamon.

Bake 35 to 45 min. until golden brown.

Delicious warm.

Well folks I guess thats it for now. Look for the next posts when I will tell you whats coming up at the Inn and how well we fare with our new feathered friends.

Hope to see you soon from Joe and Bill at the Inn at Stony Creek.

Happy Valentine's Day

Hi everyone. Things are getting back to normal around here. Bill is back from Florida and I am recovering from my surgery. And we are getting ready for a whole new season here at the Inn.

As Bill mentioned in his last post, we had a little down time in January and part of February but the coming spring is shaping up to be a very successful season for us. And do we have lots planned for our guests in the upcoming year.

We are getting very excited that our baby chicks will be delivered on March 7th. Bill and I are going to be new dads. And as with human children, raising chickens is a lot of work. But all the hard work will certainly pay off. Our guests will have fresh eggs in the morning and we may even ask them if they would like to pick their own. We will have 3 different kinds of eggs. Even though the tastes are not different, their appearance sure is. There will be white eggs, brown eggs and even blue eggs. And there is nothing like fresh eggs in the morning.

Bill and I also learned a lot from having our first ever veggie garden last year. The biggest lesson we learned is NOT to plant so much zucchini. OMG. We had zucchini coming out of our ears last year. I don't think one of our neighbors didn't get a zucchini bread or two from us. And they still kept coming. I think we are going to concentrate on peppers, tomatoes, lettuce, and beans this year. Oh and maybe a FEW zucchini.

We also talked about different events we would like to have at the Inn this year. We are planning a tea or two and possibly offering some of our homemade baked goods for sale as well as dozens of fresh eggs. Another possibility is offering painter's weekends, where we will supply the guests with paint supplies and have an artist from the hudson valley come and give a lesson.

We will also offer up packed picnic lunches for guests going out on biking or hiking excursions for the day. But these are just a few of the ideas we have for the upcoming season.

Well, its nice to be back and we hope that you continue to read our blog and find out whats going on at the Inn.

Have a wonderful, romantic, Valentine's Day and Bill and I hope all your lovely wishes come true.

See you soon.

January "The Quiet Time"

Hi to all of our valued guests and friends! In January a quiet calm comes over the Inn at Stony Creek as people recoup from the Holidays and lay low because of the cold weather and over-partying during the Holidays. It is our time to rest alittle too, visit family and start indoor maintenance projects that we are too busy to do in-season. However, we have our few guests that come and go and tell us they enjoy the quiet season and having the Inn to themselves!
These two weeks I am in Florida visiting my folks and soaking up the sun, while Joe, unfortuneatly is recovering from a needed rotatorcuff surgery. Don't worry, he's in good hands at home with his kids taking care of him. He will be all ready and raring to go for our coming Spring season. Some of our rooms will be freshly painted, and some updated keeping the period look that you tell us you love! In April we will be planting shrubery around our new Pergola and Patio with comfy furniture for guests to put their feet up and relax in around the new firepit and watch the sunset. We will be completing stone work to make the Inn even more charming. Our baby chicks are due to arrive March 7th and we hope to be gathering fresh eggs by August! Our new check-in office should be ready, complete with a guest computer area for those needing access or to print off boarding passes. Remember to bring your bikes and we will give you several route maps to choose from.

Joe and I are already planning some new breakfast specials to compliment our existing menu which include Eggs Benedict, Irish Benedict, Tempura Zuchinni Blossoms w/ maple syrup and a variety of breakfast Crepes and homemade scones.

We want to take this opportunity to thank you for your patronage and referrals and hope to see you all in the near future!

All the best,
Bill and Joe