Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: cookies

33 Recipes for Breakfast, Snacks, Dessert, or Whatever

March 27, 2012 by Kelleigh Dulany

It’s here!

We’ve been writing for a few weeks about the upcoming release of Breakfast at 8, the Brewster House cookbook, and it is now back from the printers, full of bed and breakfast recipes, and is almost ready to go!

Whether for a special breakfast (some of our guests like to use these recipes for Christmas morning, or other special occasions), or for just a special breakfast on a quiet weekend, there is something for everyone in Breakfast at 8. In addition to loads of selections of sweet and savory main breakfast dishes, there are plenty of fruit starters (many of which make wonderful desserts in the evening, as well), scones and muffins, cookies, and more!

Those who pre-ordered will be receiving their copies as soon as we can get the shipping materials together (we expect to begin shipping by about April 10). New orders will go out as quickly as possible after the pre-orders.

If you haven’t ordered your copy, you can use the convenient shopping cart at right (you’ll be taken to a secure area using Google Wallet to put in payment info), or on our website’s gift shop page.

[ OUR APOLOGIES for any inconvenience, but we are sold out of our cookbook, and the new owners of Brewster House do not have copies for sale]

We hope these recipes will bring you as much enjoyment (and good taste!) as they have for us!

Ruth & Scott
Brewster House Bed & Breakfast

What Would You Put in Our Cookbook?

January 10, 2012 by Kelleigh Dulany

Bacon-Zucchini Deep Dish Quiche

We need your help!

Our guests have been telling us for years that Ruth should publish a cookbook. We’ve decided that this is the year we want to do our best to make that happen, and we’re looking for your suggestions on the recipes to include.

 If you’ve had a dish you really enjoyed here, whether a main course, starter, or even our cookies and other afternoon refreshments, or if you’ve seen us posting a comment on our breakfasts here, on Facebook, or Twitter, and would like us to include the recipe, please let us know!

 On our Facebook page we’re asking our followers to vote for the recipes they would like to see included, or to suggest others that we didn’t mention. If you’re on Facebook, feel free to vote. Otherwise, please leave your votes in the comments below. We can’t promise to include every recipe that is mentioned, and we do have some that may be new to our guests, but we’ll be sure to see which are the most requested and try to get them into the book.

 We are hoping to have it available for purchase (both at the B&B and online) by late spring.

 Thanks for helping us make this cookbook something you’ll really enjoy!

  Scott & Ruth

Recipe: Nanaimo Bars

April 1, 2011 by Kelleigh Dulany

This year for Flavors of Freeport, Ruth made Nanaimo Bars – a no-bake, layered cookie, with chocolate (how can you not love a no-bake bar with chocolate?). It was a huge hit – with one lady coming back five (we counted!) times for more!

Without further ado, here they are

Nanaimo Bars

Bottom layer:

1/2 C unsalted butter
1/4 C granulated sugar
5 T cocoa powder
1 egg, beaten
1 3/4 C graham-cracker crumbs
1 C coconut flakes (can use reg. coconut)
1/2 C finely chopped almonds

Middle layer:

1/2 C unsalted butter, room temp.
3 T whipping cream
2 T vanilla custard powder or instant vanilla pudding mix
2 C powdered sugar

Top layer:

4 squares (1 oz each) semisweet chocolate (or 4 oz choc. chips)
2 T unsalted butter

1. For bottom layer: Melt butter, granulated sugar and cocoa powder together
in the top of a double boiler over simmering water. Add the egg and stir
constantly until thickened, about 2-3 min. Remove from heat. Stir in graham
cracker crumbs, coconut and almonds. Press firmly into an ungreased 8×8 pan.
Refrigerate while making next layer.

2. For middle layer: Cream together butter, cream, vanilla custard powder
and powdered sugar. Beat until light. Spread over bottom layer. Refrigerate
while making next layer.

3. For top layer: Melt chocolate and butter over low heat. Cool. When
cool, but still liquid, pour over second layer and use offset spatula to spread
over entire surface. Chill in refrigerator about 15-20 min., then carefully
cut into bars.

Will stay for several days in airtight container in refrigerator (I put wax
paper between layers)

Calling all Peanut Nuts!

March 9, 2011 by Kelleigh Dulany

In honor of Peanut month (who knew there was such a thing?), BnBFinder featured our flourless peanut butter cookie recipe in their blog.

We’re big fans of peanut butter cookies, and this flourless (and gluten-free!) version is one of our all-time favorites.

If you believe in peanut butter (and we do!) you simply must give these a try!

Recipe: Cookies for the Holidays

December 29, 2010 by Kelleigh Dulany

Now that Christmas is past, people are planning their New Years celebrations. Our contribution is a wonderful new cookie we discovered this week. The original recipe is called Hazelnut-Butter Cookies with Chocolate Chips, from Bon Apetit. We didn’t have hazelnut butter handy, so substituted Nutella, and it was fantastic!

Try these for New Years Eve, or any time!


  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup creamy unsalted hazelnut butter (we used Nutella here)
  • 1/2 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 12-ounce package semisweet mini chocolate chips (2 cups)


  1. Sift first four ingredients into medium bowl.
  2. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy.
  3. Beat in egg and vanilla.
  4. Beat in flour mixture.
  5. Stir in chocolate chips.
  6. Cover and refrigerate at least 2 hours (can be prepared a day ahead, if kept refrigerated. Soften dough slightly at room temperature before shaping).
  7. Preheat oven to 350F.
  8. Line two baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets.
  9. Bake one sheet at a time until cookies are golden brown, about 12 minutes.
  10. Let cool on sheets on racks 5 minutes, then transfer cookies to racks and cool.

Option: You can also add 1/2 cup skinless, chopped hazelnuts when you add the chocolate chips, for a nuttier cookie.

Makes about 4 dozen cookies.

Crunchy on the outside, soft and delicious on the inside.

Mmmmmmm! Enjoy!

Recipe: Coconut Macaroons (gluten-free!)

September 7, 2010 by Kelleigh Dulany

Like many B&B’s, at Brewster House we’re finding an increasing number of our guests need, or prefer, gluten-free foods.

One of the treats we enjoy serving qualifies, and it is delicious! It is our Coconut Macaroon cookies. These wonderful treats have just a bit of chocolate at the base, to make them a little sweet, and they are mouth-wateringly good!

Here’s the recipe:

  • 2 large eggs
  • 1/2 cup granulated white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups sweetened shredded coconut


  • 4 ounces semi-sweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy (whipping) cream (I’ve also used a good chocolate bark as it dries quicker and can be melted in micro)

For cookie:

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

In a large stainless steel bowl whisk the eggs until well beaten. Stir in the
sugar, salt, and vanilla extract. Finally, stir in the coconut, making sure
that all the coconut is completely moistened. You may need to add a little
more coconut if it seems to “eggy” as it all should be moist but not runny.

Place small mounds (about 1 tablespoon) of the batter on the parchment-lined
baking sheet, spacing a couple inches apart. Bake for about 15 to 20 minutes
or until golden brown. Remove from oven and let cool on the baking sheet for
about 10 minutes and then place on a wire rack to cool. Dip or spread the
bottoms of the macaroons in the melted chocolate and place the macaroons,
chocolate side up on cookie racks. Let dry 30 min. or so. Unless you’ve
tempered your chocolate when melting, don’t put them in the refrigerator as
the chocolate gets a chauky coloration to it. I store them in an air tight
tin can lined with wax paper. They will last 3-4 days (so the recipe says,
although, they’ve never stayed around that long! ha!).


Place the chopped chocolate in a medium sized stainless steel bowl.
Set aside. Heat the cream in a small saucepan over medium heat. Bring just to
a boil. Immediately pour the boiling cream over the chocolate and allow to
stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room
temperature before using.

Makes about 2 dozen Macaroons.

P.S. – the recipe is easily cut in half!

Bon Apetit!

Recipe: Flourless Peanut Butter Cookies – Yum!

July 23, 2009 by Kelleigh Dulany

Flourless Peanut Butter Chocolate Cookies
One of the challenges at Brewster House, like most bed and breakfasts, is coming up with recipes that are good enough to use, but also meet special dietary requirements of some guests.

We often seem to have guests who have restrictions on wheat flours or are otherwise gluten-free, so afternoon snacks of cookies, cakes, etc., can be a bit of a challenge.

That’s why we were thrilled when, a few years ago, Ruth came across this recipe for flourless peanut butter cookies with chocolate chips in Southern Living magazine. Scott loves peanut butter, and combined with chocolate it is ideal! This recipe has become his favorite of any peanut butter cookie, with or without flour!

Flourless Peanut Butter
Chocolate Chip Cookies

1 cup firmly packed brown sugar
1 cup smooth peanut butter (chunky may be used if preferred)
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup milk chocolate chips (or morsels)

1. Stir together first five ingredients in medium bowl, using wooden spoon. Stir in chocolate chips/morsels

2. Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet

3. Bake at 350 F for 12 minutes or until puffed and golden (Cookies will be soft in the center). cool on baking sheet 5 minutes, remove to wire rack.


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