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

 

 

 

 

 

 

 

 

The grass is getting greener and so is the Inn at Stony Creek

Happy Spring everyone.  Hope your Easter and Passover holidays were wonderful.  We had a beautiful holiday with our family and put on quite a few pounds with all the Easter goodies.  And I of course baked for our guests at the Inn.  As a matter of fact I have one of the recipes that I used, to share with you at the end of this post. 

We just added 15 new baby chicks to our brood and get this....we are getting 27 more full grown hens this week.  They will all be free range and organic and provide us with nutrient rich eggs for our guests for breakfast.  That will bring us up to 80 chickens, ducks and geese.  And our geese have been laying and nesting so we might even have some new goslings this summer.

I have been dying to get out into the garden and start prepping it for the summer.  Since we will be needing more room for the poultry, our garden will be a bit smaller this year.  We are concentrating on zucchini, tomatoes, peppers and herbs.  All things that we can use for our guest's breakfasts.  We are getting all our plants from Mid Summer's Farm here in Warwick.  They specialize in organic gardening and will provide us with all the healthy plants we need.  Its a great place to visit if you come up to Warwick.

The surrounding areas are gearing up to make this a great summer to visit Warwick.  On April 14 we will be having our 9th Annual Taste of the Town from 1-6PM.  Please call Carol Sapanaro at 914-490-0219 for information.

Also in April come visit the Village of Warwick Springfest: A Home and Garden Expo 10am to 5pm.
Home and garden vendors will be set up throughout the Village of Warwick.  Celebrate Spring with our local orchards, garden centers, pool suppliers, landscape designers and various other home improvement experts.  Call 845-987-7600 for more info.

And on Sundays don't forget the Farmer's Market that features fresh produce, bakery items and more on Railroad Ave. also from 10am to 5pm.

On April 28 join us for Vernon Earthfest from 11am to 4pm.  This is the region's largest Earth-oriented celebration of sustainability, earth-awareness and knowledge from experience professionals.  This event is FREE for the whole family and probably the best value available anywhere.  It takes place at Heaven Hill Farm, 451 Route 94, Vernon, NJ.  Event is held rain or shine.

Now let me explain what the title of this blog means.  Bill and I have been working on reducing our carbon footprint to try to do what we can to save this beautiful planet of ours.  So we have decided to make some changes to the way we do business at the Inn at Stony Creek.

Below is a checklist of some of the new policies we will be implementing.

1. Towels will only be replaced when guests staying multiple nights request it to cut down on
    laundry water runoff.

2. Guests staying multiple nights will have their bed made up everday but sheets will be changed only
    after the third night's stay. 

3. All cans, bottles (glass and plastic), and newpapers will continue to be recycled.

4. Lights will not be turned on in the rooms until the guests arrive cutting down on electric usage.

5. All our eggs are from organic free range chickens with no antibiotics added to their feed.

6. As much as possible we will use chemical free cleaners when doing house chores.

Any other things that you as our treasured guests and friends can recommend, we will most appreciate it.

Now for my recipe of this month.  I have decided a really good spring cookie would be very appropriate.  So I have decided to give you a Lemon Ricotta Cookie with lemon glaze recipe that I got out of Giada di Laurentis' cookbook  Hope you like them.

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Hope you all enjoyed the post and hope that you really enjoy the cookies.  Until next time, Bill and I want to wish you a wonderful Springtime and hope to see you up at the Inn sometime soon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Happy Valentine's Day

Hi everyone.  Sorry its been so long since I posted but attribute it to busy holidays, Hurricane Sandy and working on the Inn.  Can you believe that its February and Valentine's Day already?  It seems like we just put up the Christmas tree and decorated for the holidays.  Well that must mean that Spring is right around the corner.  By my calculations, Spring should officially arrive in 37 days.  And don't forget to turn your clocks ahead in about 4 weeks on March 10th.  Yeah, longer days.

Anyway, we are working feverishly to finish the new guest room in the addition.  We are hoping to get it done by the time the season is in full swing.  We haven't named it yet but if you have any suggestions, please let us know. 

We ordered another 15 baby chickens.  That will bring us up to 45 chickens and 10 ducks and geese.  The eggs will be more plentiful than ever this year so I'd better get out the old recipe book to see what I can come up with. 

Winter time can be just as exciting up here in Warwick as it is in the Summer and Fall.  Skiing is in full swing at Mountain Creek as well as snowboarding and tubing.  And Mountain Creek has just advised us that there will be Zip Lining for your enjoyment.  Bill and I are mulling over whether we want to try it.  Knowing Bill, he will talk me into it.

Of course the wineries are open with wine tastings as well as delicious lunches and live entertainment.  Warwick Valley Winery has also started offering different types of whiskies for purchase.

Well since Valentine's Day is this Thursday, I decided to give you a recipe that is sooooooo easy and delicious.  It is from the Betty Crocker website.  Make it for a special dessert for your Valentine or make it appropriately for Presidents Day.

Almond Struesel Cherry Cheesecake Bars

Cookie Base and Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1 cup cold butter or margarine

4 oz. cream cheese (1/2 8 oz pkg)

1/2 cup sliced almonds

                                                                                   

Filling

2 1/2 packages (8 oz each) cream cheese (20 oz. softened)                                   

1/2 cup sugar

2 Tblsp Gold Medal all purpose flour

1 tsp almond extract

2 eggs

1 can (21 oz)  cherry pie filling

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 bars

 

Guaranteed to warm the hearts of any of your loved ones.

 

Well folks it was great writing to you again and I promise it won't be long until my next post. 

So from Bill and I, stay warm and have a wonderful Valentine's Day and hope to see you soon.

Autumn in Warwick

 

Temperatures are cooling rapidly.  The leaves are changing colors and starting to fall.  People are apple picking and decorating their homes with pumpkins.  Why, that must mean Autumn is in full swing.   Fall has always been my favorite season.  I love the smell of fresh baked pumpkin pie and cool evenings by the fire.  Apple cider and apple crisp now become a staple at the inn.  The smell of hot cider and cinnamon simmering in a pot on the stove in the Inn's kitchen gives me such a wonderful warm feeling.  And the best holidays are in the fall.  There's Halloween where you can become any kind of ghost or goblin no matter what your age.  And you can eat all the candy you want.  And then there's Thanksgiving.  This is the holiday that lets you get together with family and friends to give thanks and share the bounty of the year's harvest.

The Warwick Valley is abound with activities during this season.  The farmer's markets are full of all the good things that the Valley has to offer.  And on Sunday, October 14th, the Village of Warwick hosts it's Applefest festival featuring food vendors and crafts that focus upon the region's celebrated and healthy fruit, the apple. Music, entertainment, and fun for the whole family! Come early and see what Warwick is all about.

At the Inn we have been busy busy busy.  We are meeting all kinds of new people from all over the world.  Whether they come to visit family and friends, or come to vacation or even just to shop at the Woodbury Commons, it is our complete pleasure to have them in our home.  Our addition is almost complete.  All thats left is the painting and staining of the trim. I will post some pics of the completed project in the next post.

We are planning to add to our chicken and duck population.  In the spring, we will order at least another 12 hens and at least 2 more mallard ducks.  Bill is the primary caregiver for all our fowl and it is hilarious to watch how they obey his commands and follow him around.  But the guests love the fresh eggs in the morning so we do what we can to accommodate them.

Now a quick recipe for the fall season.  This is not exactly a breakfast food but it is great for lunch or dinner. 

Butternut Squash Soup

1 butternut squash   peeled
nutmeg
2 tablespoons of butter (unsalted)
salt and pepper
1 med. onion chopped
6 cups of chicken stock
1/4 cup brown sugar
1 tsp. ginger (grated fresh or minced in a jar)

Cut squash in 1" cubes.  In a large pot, melt butter. Add the onion and cook until translucent about 8 minutes.  Add ginger and brown sugar.  Stir until well blended.  Add squash and chicken stock.   Bring to a simmer and cook until squash is tender.  Remove squash with a slotted spoon and put into a blender and puree.  Return puree back to pot.  Stir and season with salt and pepper and nutmeg. 
Serve with a dollop of sour cream and drizzled with sherry.

This soup will fast become a family favorite.

Well folks.  Bill and I want to wish you a Happy Halloween and a wonderful Fall.  Hope to see you all in the coming months.  Next post I will tell you about some exciting new things we are doing here at the Inn.  Take care and God Bless you all.

Those Hazy Lazy Crazy Days of Summer

Hi everyone.  Hard to believe that tomorrow is August 1st already.  Summer has just flown by and we have been very busy.  Bill and I took a well deserved trip to Hawaii to celebrate Bill's 60th Birthday. We had a great time.  We left the Inn in the very capable hands of our friends Inga and Eloise and we thank them for taking such good care of our guests while we were gone.

When we returned we became wedding central.  We have had 3 weddings and a rehearsal dinner in 5 weeks.  We still have 2 more weddings, a reunion and retreat to go.  Whew, I'm tired already.  I have been so blessed to be able to perform 4 of the weddings and I'm performing another ceremony this coming week at Cromwell Manor in Cornwall, NY.  The pictures at the beginning of this post are of the dessert table at one wedding and the rehearsal dinner. 

Well, other than weddings and stuff at the Inn,  there is lots going on in the town of Warwick and the surrounding areas.

Aug 2 | Third Annual Black Dirt Feast | 6-9PMA special 5-course, sit-down gourmet meal prepared by eight of the region's top chefs, as a fund-raiser for the PIne Island Chamber. Call 845-258-4176.

Aug 13 | Annual Decorated Boat Parade in Greenwod Lake | 6:30PMThis Village of Greenwood Lake unique event each season makes yoou wonder about how these strange vessels can actually float!

Aug 14 | 11th Annual Florida Family FunFest | 1-8PMFlorida, NY. Vendors, musicians, food, amusements.Florida Fun Fest held on Main Street beginning at 1 PM. Food. Music. Rides. Vendors. Contact Florida Chamber at FloridaNYChamber@live.com or call 651-6000 for more information

Aug 19-21 | Pine Island Summer Fest | Fri (4-11PM); Sat (8AM-11PM) and Sun (12-6PMEnjoy the Pine Island Chamber of Commerce Onion Eating Contest, carnival, food, car show & entertainment at this Pine Island location, presented by PLAV Post 16 on Pulaski Highway. Friday evening: Rivers Edge Band (Country & Western), and Annual Onion Eating Contest; Saturday: Kool Classic Car Show and Swap meeting during the day, with music by Twist & Shout at night, along with fireworks after dark; Sunday, polka Family Band. Lots of surprises.

Aug 21 | Art on the Green | 9AM-3PMArt, crafts, entertainment, and community on Railroad Ave. Green.

You can see that there is lots to do in the area.  So come on up and we will take good care of you. 

Ok/  Now for my recipe of the month.  This is not exactly an Inn staple but it is a favorite summer dish of mine and is great served at parties or BBQs.

Grilled Chicken w/mango salsa

Boneless Chicken Breasts trimmed and skin removed
Sau-Sea Susan or Duck sauce
2 ripe mangoes peeled and diced
1 small red onion diced
1 jalapeno pepper finely chopped (seeds removed)
bunch of fresh cilantro chopped (1/4 cup)
1 tsp. olive oil
1 tblsp orange juice
salt

Grill chicken until juices run clear.
Brush with Sau-Sea or Duck sauce and leave on grill for a few more minutes. (2 or 3 min)
When done, slice chicken on the slant.
Set aside.

Combine chopped mangoes, diced red onion, finely chopped jalapeno, coarsely chopped cilantro, . olive oil, orange juice and a dash of salt in a bowl and mix until coated.  (This should be made ahead of time and refrigerated until chicken is done.)

Place the mango salsa in the center of a round platter or dish and place the chicken around it.  Makes a beautiful and delicious dish.

Well folks, enough for this post.  Hope you are having a great summer and Bill and I hope to see you all soon.  Take care and God Bless you all.

Spring Has Sprung

Hello everyone. Joe here with the latest edition on whats going on in Warwick. Things are really hopping here at the Inn. We are getting ready to put all the trim and doors on in the addition and I will post some pics of the finished product in upcoming posts. We have painted and put the rockers out on the front porch, so you know that summer and warmer weather are almost here.

Bill and I hope your Easter and Passover holidays were wonderful for you and yours. We had a great Easter at my daughter's house with all the grandkids present. And today we celebrated Bill's Greek Orthodox Easter with a traditional Greek dinner with all the trimmings. And to add to the festivities, all the daffodils were in full bloom outside and the ducks and geese were waddling all over the property and swimming in the pond. Very Easterish.

The town of Warwick and the surrounding towns and villages are gearing up for the warm weather season. The farmer's market begins in Warwick on May 13th. You can buy fresh produce, baked goods,wines and all sorts of farm fresh items at the outdoor market every Sunday from 10 am to 2 pm in the South Street parking lot, rain or shine. And on the opening day there will be a special Mothers Day Market, so bring that special mom to enjoy her day.

The Warwick Drive-In is now open and many of our guests come from far and wide to enjoy and old fashioned night at the movies. Check their website for movies and showtimes

And don't forget the many wineries in the area. Whether it be for a wine tasting or a leisurely lunch, our local wineries are among the best.

Now for my recipe of this month. I just made this today and it is a definite keeper. Very simple and very elegant and very delicious. Hope you enjoy it. It is a perfect dessert for a Mother's Day celebration.

Lemon Cheesecake

Crust

1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup vegetable oil
1 egg
1 teaspoon grated lemon peel

Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack
container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping or real whipped
cream for topping


1. Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set
aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover
loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.
Makes 16 servings

This is such an easy cake and so good for spring or summer desserts. Enjoy.

Well, got to get out to the rose garden and weed. Hope you enjoy your spring and hope to see you all soon.

God Bless you all.

Happy Valentine's Day.....I'm Back

Hi everyone. Joe here. After a tough recuperation period I am back in the saddle and good as new. The knee replacement surgery went better than expected and I am now almost totally back to normal and running around like crazy. Bill and I have been feverishly working on the addition and have gotten the new floors in and are just getting ready to put the finishing touches on with the trim. Finally!

Things are going great at the Inn. We have been doing lots over the winter with upkeep and all. Can't wait to put in the garden this year. This summer the garden will be filled with organic veggies and herbs to use in our breakfast dishes. We are also up to our eyeballs in fresh eggs. The chickens are laying like crazy and so are the ducks. We only serve the chicken eggs but we will definitely offer duck and goose eggs to our guests if they so request. Bill loves making himself a soft boiled goose egg in the morning. One egg is enough to fill you up. So rich.

Well, Valentine's Day is upon us again. (Didn't we just celebrate Christmas last week?) Hope that you and the ones you love will have a beautiful day celebrating. I have a great recipe for you all that will be great dessert for your loved ones and kids alike. But that comes later on.

Lots going on in the area these next few weeks. Besides the wineries and the restaurants, there is lots to do in Warwick and the surrounding towns.

On the weekend of Feb 17-19 Greenwood Lake is celebrating their 14th Annual Winter Carnival.

There will be wine tasting and a torch lighting ceremony. They will have a chili cook off and a spaghetti eating contest. Other events include an outdoor BBQ, tug of war, bowling and a frozen T-shirt contest. Parking and admission is free and a shuttle will be provided. Call the Chamber of Commerce for further details.

Also in February, from the Most Talked-About Restaurants & Wineries to the Speciality Shops and Inns, Experience it all in the Warwick Valley. Take advantage of the Second Annual Winter Dining Event! During the weeks of February 22 to March 8, special discounts will be available--enjoy a three-course pre-fixe lunch for $15, a three-course pre-fixe dinner for $25, or a specially discounted menu in select eateries. Also inlcuded are select Inns, Merchants, and Wineries!

Ok, now for that recipe I promised you. My daughter made this for me and I really could have eaten the whole thing.

Chocolate Chip Walnut Poundcake

3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
1 tablespoon vanilla
a 12-ounce package semisweet chocolate chips
2 cups chopped walnuts

Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
In a bowl whisk together flour, salt, and baking soda.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.

Now for the really decadent part. And I added this part on. I am soooo bad sometimes. Drizzle a chocolate ganache over the whole cake after you have placed it on a cake plate. The recipe follows.

Chocolate Ganache

8 oz. semisweet chocolate, finely chopped or mini chips, 1 1/2 teaspoons unsalted butter, 1 cup heavy or whipping cream
In a saucepan, heat cream slowly for about 4 minutes until boiling (do not stir).
Meanwhile, have chocolate and butter ready in a metal or Pyrex bowl. When cream begins to bubble and climb the sides of the saucepan, pour it over the chocolate in the bowl. Again, do not stir. Let the chocolate soften.
After 2 or 3 minutes, whisk or beat the softened chocolate until completely melted and smooth.
If chocolate has not melted, place over a saucepan of boiling water or in the microwave for a few seconds (glass bowl only) and whisk til smooth.
You can use this to frost cakes and cupcakes or for dipping strawberries, or as a topping for ice cream or other desserts.

With the ganache this makes this the perfect Valentine's Day dessert. As a matter of fact, I am making it again for the guests next week. Let me know how yours turns out.

Well folks. I am so glad to be back in action and Bill and I are looking so forward to you coming to visit. Have a wonderful Valentine's Day and hope to see you soon.

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.

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 warwickhumanesociety@gmail.com 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

CRUST:
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.
CHEESECAKE:
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.

TOPPING:
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.

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 http://www.warwickinfo.net/ 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.

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 http://www.warwickinfo.net/ 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.

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.

Enjoy.

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.

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.

Delicious.

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!

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.

"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.