Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: Brewster House recipes

Recipe: Lemon Sugar Cookies

December 4, 2012 by Scott Gile

As the Christmas season is beginning, it is time to think about all those wonderful Christmas cookie recipes you have tucked away somewhere. One we use year ’round, but is especially good at Christmas, is our Lemon Sugar Cookie recipe. Ruth doesn’t even like lemon cookies (can you believe it? I know!), but she LOVES these!

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar for rolling cookies

Directions:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together butter and sugar until smooth and creamy.
  4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
  5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets, about 1 1/2 inches apart. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

Yield: 3 dozen cookies.

If you want to make them ahead, after Step 4 you can roll the rounded tablespoons of dough into balls and freeze on baking tray. When ready to use, roll the balls in sugar and then bake as indicated above.

Enjoy – and Merry Christmas!

Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine

Recipe: Berries & Cream Coffee Cake

July 17, 2012 by Scott Gile

At Brewster House we have some guests-turned-friends from New York’s Hudson Valley, who love eating and cooking as much as we do.  Ed is Italian and serves up the most incredible homemade pasta and sauces we’ve ever eaten.  Arlene loves baking and makes muffins and scones that look like they have come from top bakeries!  This coffeecake recipe she shared with us is always a big hit with our guests!

This recipe, and many others we serve at our B&B in Freeport Maine are available in our cookbook, Breakfast at 8.

Berries & Cream Coffee Cake

Cake Batter

  • 2 1/4 Cups flour
  • 1/4 Cup sugar
  • 6 ounces butter, 1 1/2 sticks, room temperature
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 Cup sour cream 
  • 1 egg
  • 1 teaspoon almond extract

Filling

  • 8 ounce package cream cheese
  • 1/4 Cup sugar
  • 1 egg
  • 1/2 Cup jam or preserves – red raspberry, blackberry or blueberry work well
  • 1/2 Cup sliced almonds

Preheat the oven to 350 degrees F.  Grease and flour a 10-inch springform pan.

1  In a large bowl, combine flour and 1/4 Cup of sugar.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.  Reserve  one cup of the crumb mixture and set it aside.

2  To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg and almond extract.  Blend well to form batter.  Spread batter over bottom of pan.

3  In a medium bowl, combine cream cheese, 1/4 Cup sugar and egg.  Blend well.  Pour over batter in pan, carefully spreading it around but not all the way to the edges.  Spoon jam over cheese filling by the teaspoonful.   Sprinkle reserved crumb mixture over top, then sprinkle with almonds.

4  Bake for 40-45 minutes or until golden brown and center is a little soft.  Do not overbake.  Cool at least 15 minutes in pan before running a knife around the edge and unlatching the spring to release the cake.  Serve at room temperature  with a light dusting of powdered sugar.

Note:  This coffeecake freezes wonderfully.  Cool cake completely, slice and wrap in plastic wrap, then heavy duty foil.

Serves 10-12

Enjoy!

Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine

Our Cookbook “Breakfast at 8″ is at the Printers!

March 13, 2012 by Scott Gile

Over the years guests have regularly urged Ruth to release a cookbook. Sometimes it is because they love the sweet or savory breakfast main courses we serve at Brewster House, sometimes it is the fruit starters, sometimes the cookies, scones, or whatever. But the consistent request is that Ruth put together a cookbook.

We can now tell you, the time has arrived. We went back and forth on the idea for a couple of years, then decided to prepare the cookbook last year, but ran out of time. This year, however, we made it a priority, and pulled together all the recipes. Ruth started with over 40 pages of them, then chose her favorites, made some changes, additions, and all the tweaks that go with the editing process, and Breakfast at 8 was born!

It went off to the printers for assembly and proofing, some additional changes were made, and we are now awaiting delivery of the first run of books.

We expect to have the books available for sale by some time in April, and hope to have online ordering available, too. We are taking pre-release orders now by phone or email, at $17 (tax and shipping included).

Ruth & Scott
Brewster House Bed & Breakfast

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