Spring has sprung.......I think.

Hi all.  It has been a long time since I've posted anything.  And that is because we had a great 2013 at the Inn at Stony Creek and we were incredibly busy.  Bill and I have finished our living quarters and are hard at work to complete the new guest rooms. 
We are very excited to start the spring and summer season up here in Warwick.  We are busy getting ready for the wedding season.  We seem to have really become a popular wedding site.  Our last year's schedule saw us do 4 weddings and this year we already have had 2 super small weddings in January and we have 4 scheduled for this summer.  And because I am an officiant we offer one stop shopping for all your wedding needs.
The winter was very harsh and cold this past season.  We are looking forward to warming up and enjoying the sunshine.  But one really good thing happened this winter and that was the birth of my new grandson, Dominic, born on February 15 to my beautiful daughter Rachel and her husband Mario.  This makes grandchild number 5.  How fun is that? And of course Bill is Uncle Bill and is just as excited as I am.
Warwick is waking up after its long winter's nap.  Stores are getting ready for the tourist season and the wineries are getting ready for a crowd of wine tasters.  It won't be long before the farmer's markets are open and you can get everything that the Warwick Valley has to offer.
I got to try lots of new recipes while we were shut in the Inn this winter.  I will be sharing some of those recipes as the months go on.  Hope you'll check back to see all the goodies that I have experimented with.  So let me start with my first one.  This was given to me by my daughter Jennifer.  It is a great cookie for the Easter or Passover season.  Hope you like it.

Anginette Recipe

 

Sift together:

3 cups flour

3 tsp Baking Powder

 Mix in a separate bowl:

4 eggs

3/4 cup vegetable oil
3/4 cup sugar
1 tsp lemon or anise extract (you can make 1/2 batch of each)

Add to flour mixture.

Stir well with wooden spoon.  Mixture will be sticky

Drop by tsp or tblsp.

Bake at 375 for 10 minutes ir until lightly browned on bottom

Let cool completely 

Frosting:

Confectioners sugar

Enough milk to make a nice glaze but not runny.

 

anise or lemon extract (according to what flavor you used in cookie dough.

mix well

dip cookie into frosting ( I like to use food coloring to make different pastel colors.  Makes them look like
Easter eggs)  You can also sprinkle with multi colored sprinkles.

 

Let them dry completely.   

 

Last instruction is to EAT them.  Great with a cup of tea or coffee

 

Hope you enjoy them.

 

In my next post I will let you in on what's going on in the Warwick Valley and all the events that are scheduled month by month.

 

Have a wonderful Easter and Passover and may God's blessings be with you all. 

Joe and Bill