Maple Walnut Bars

From — Sunie Pope, Innkeeper Captain Freeman Inn

If you’re anything like me, you’re thrilled for Thanksgiving!  FAMILY TIME!!!  And it’s also my time for a mini-vacation from all the cooking, believe it or not… My multi-talented aunt hosts a glorious meal with wonderfully cheery guests at her home in New Jersey.

Do you have guests coming this week or perhaps you need to bring something to your Thanksgiving buffet?  I have just the recipe!

About a month ago I stumbled upon a Maple Walnut Bar recipe that I’ve tweaked and baked in honor of autumn, my favorite season.  Days later, one of our guests contacted us.  She couldn’t stop thinking about these delectable treats and had to have the recipe.  She said, (and I quote) “I died and went to heaven on them!!”  And what better time to share an EASY recipe than a few days before Thanksgiving, when you’re rushing to get things done and aren’t so sure how that dessert is going to hold up this year…  Good luck!

These maple walnut bars are begging you to give them a try.  They’re very easy, straight-forward and quite delicious!  Plus, it’s partially sweetened with maple syrup – so you can feel a little better about your choices for your health!

Bars:
2 c flour (1 part white, 1 part whole wheat pastry)
1/2 tsp baking soda
1/2 c light brown sugar
1/2 c salted butter, softened
1 c pure maple syrup
1 large egg
2 tsp pure vanilla extract
1 c (4 oz) walnuts, chopped
1. Combine flour and soda, mix well.
2. Electric mix sugar, butter then add maple syrup, egg and vanilla on high, until creamy.
3. Slow mixer’s speed and add flour mixture and walnuts, be careful not to over mix.
4. Pour batter into greased 8″ x 8″ baking pan and smooth out.
5. Bake at 325 degrees for 40-45 minutes.
6. Cool in pan for 15 min.
7. Remove from pan and cool completely before icing.
Frosting:
1/2 c salted butter, softened
2 oz cream cheese, softened
1 T light brown sugar
3 T pure maple syrup
1/4 c + 2 T confectioner’s sugar
walnut halves
1. Cream butter and cream cheese with electric mixer at high speed.
2. Add brown sugar and maple syrup, until smooth.
3. Slow speed and add confectioners’ sugar.
4. Return to high speed and mix until smooth.  (I found it was not nearly thick enough, so I added an additional cup of confectioners’ sugar.)
5. Once bars are completely cooled, spread frosting on and top with a walnut!
You and everyone else you’re feeding will love them!  Give this recipe a whirl and let me know what you think!
If you don’t bake, I guess you’ll just have to make your way to The Captain Freeman Inn to taste these goodies.  Be sure to mention them when you make the reservation!
Oh, and if you come for my high tea‘s, let me know you want these and I’ll be sure they’re on the menu.
Any requests for a recipe you’ve been dying to try but haven’t found the right one or are too afraid to try first?  I’m ready!  Just ask!  :)
 
Happy Thanksgiving!
For those of you still looking for a place to go for this wonderful holiday, think about making a last minute booking with us.  At our bed and breakfast, you will be treated like Kings and Queens with delicious breakfasts and relaxing scenery.

Brewster Cape Cod Chamber of Commerce Get together

From – Sunie Pope
The CFI and BBTS Team hosted an evening at our Cape Cod Inn for The Chamber of Commerce this past week.  It was well attended, 60 people were expected and 70 showed up.  The menu was CFI Sliders, Gourmet Pizza and Apple Crisp with Pumpkin and Vanilla Ice Cream.  What a treat!  I worked the kitchen while Donna and Byron greeted and visited with all the local business owners.  And let me tell you, working in a HOT kitchen with the ovens on high with great people is a lot of fun!  One of our chefs prepared the sliders, delectable and beautifully presented marinated veggies with fresh mozzarella, which were gone in a second and the kitchen was suddenly buzzing with hungry patrons impatiently waiting for the pizzas that were wafting in the air and enticing their nostrils.

Sunie & Denise

Chamber B to B Meeting at Captain Freeman Inn with Sunie and Denise.

Brewster's inimitable twins (Jen & Lisa) and the indispensable young man Nathan

I had 4 pizzas on the menu, all named after different landmarks in Brewster.

Cobb’s Pond was a traditional Greek pizza with Feta & Goat Cheese, Olives, Sundried Tomatos & Fresh Garlic.

Paine’s Creek was a delicious blend of Gruyere Cheese, Cured Salami, Prosciutto and figs.

Breakwater Beach was a simple Mozzarella Cheese and Homemade Tomato Sauce.

Nickerson pizza, my favorite, had Homegrown Pesto Sauce (basil from our own backyard), Fontina Cheese and Free-Range Chicken.

We made a total of 12 pizzas.  And my were we busy rolling dough, spreading homemade sauce, tossing cheese and topping with tasty flavors.  It was a busy blast!

The pizza dough was a hit.  And I offer you the recipe, because pizza is so much better when you make your own crust!  Just be sure to give yourself 2 hours.

Wheat Pizza Dough

1 T dry yeast

2/3 c warm water

1 T maple syrup

1/4 c whole wheat pastry flour (I like to use Bob’s Red Mill)

Add:

1/2 c warm water

1 T sea salt

2 T extra virgin olive oil

2 c whole wheat pastry flour

1 c white flour

1) Mix sponge together and whisk

2) Cover and let rest in a warm, quiet place for 20-30 min

3) Add water, salt, oil to sponge and mix together.  Add flour in in 1/2 c increments.

4) Form dough into a ball and knead on floured board.  Knead 10 min.

5) Place dough in lightly oiled bowl, cover and let rise in a warm, quiet spot for about 40 min.

Then bake with your choice of toppings.

Thanks for stopping by!  Enjoy!

Brewster in September

From — Sunie Pope

The temperature is falling to that perfect fall level, the tourists are dwindling, the sea is warm and the restaurants are buzzing with local faces.  Welcome to Autumn on Cape CodPaine's Creek on Cape Cod Bay.

This season is the loveliest all.  Cape Cod finds it’s second wind as it reawakens to it’s locals.  There is space on Cape Cod’s National Seashore beaches and on the bayside beaches as pictured in this blog.  No lines at the restaurants, the creativity in artwork is rekindled, the transients transplant themselves elsewhere and the smell of fresh crisp salty air returns.  It is quite a treat to live here year round.   The extremes Cape Cod “travels” through on an annual basis is quite a wild ride for the land, locals, tourists and businesses alike.

I am a newbie on Cape Cod, although for a place like the Cape, that may not be entirely true.  I have lived here for 1 full year and 2 winter seasons.  What a treat it has been, living in the most beautiful place in the US.  Having traveled throughout this country of ours, I believe the Cape offers the best quality of life around.  We experience solitude, peace, the hustle and bustle of moving forward and beauty all in one.

For those of you who have never been to Cape Cod in the “off-season” your chance is now.  It is a wonderful place to be for quiet-time; relaxation, long walks along the beach, peaceful drives on Rt 6A, biking along the practically private bike trail, exploring stunning artwork in our festive galleries, enjoying an evening of professional theater, indulging in fresh tender seafood, sitting by the bay listening to the gulls and waves and sharing your love for beautiful Cape Cod with so many friendly faces.  A perfect Bed and Breakfast Getaway at the Captain Freeman Inn can make all of this happen!

We hope to see you here. Fall 2011.  Keep checking back for updates on our progress at the inn, the happenings on Cape Cod, my Yoga experiences and reviews on local theater and the arts.