2018 Season: April 20 to November 11 Check Room Availability

Still looking for something sweet to eat on Christmas morning?  Want to “WOW” your guests with a tasty side dish or dessert for your holiday gathering?  Hoping to try out some new cookie recipes this year or bring a little bit of Capon to your holiday table?  Well, we’ve got you covered!  In the spirit of the season, we thought we’d share some of Capon’s popular recipes…  HAPPY HOLIDAYS from all of us at Capon!

 

 

 

Wheaties Coconut Cookies

1 c. butter or margarine, softened

1 c. brown sugar

1 c. white sugar

3 eggs

½ tsp. vanilla

½ tsp. lemon extract

2 c. shredded coconut

2 c. flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

2 c. Wheaties Cereal, crushed

Cream butter and sugars.  Add eggs, vanilla and lemon extract; beat thoroughly. Stir in coconut.  Mix together flour, baking soda, baking powder and salt. Add to other mixture, blending well.  Fold in Wheaties.  Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.  Bake at 350º for 8 – 9 minutes.  Makes about 6 dozen cookies.

 

Snickerdoodles

1 c. butter or margarine, softened

1½ c. sugar

2 eggs

2¾ c. flour

2 tsp. cream of tartar

1 tsp. baking soda

¼ tsp. salt

 

For topping:

Combine:

2 T. sugar

2 tsp. cinnamon

Cream together butter and sugar.  Add eggs and stir until well blended.  Mix together dry ingredients and stir into creamed mixture. Shape dough into 1 inch balls and roll in cinnamon/sugar mixture.  Place balls 2 inches apart on ungreased cookie sheet.  Bake at 350º for 8 to 10 minutes or until set.  Remove from cookie sheet immediately.

For Christmas cookies: Roll out flat and use cookie cutters.  Sprinkle with colored sugar.  Makes about 6 dozen cookies.

 

Gingerbread

½ c. butter or margarine, softened

½ c. sugar

1 egg

1 c. molasses

2½ c. flour

1 tsp. baking soda

½ tsp. salt

½ tsp. ginger

1 tsp. cinnamon

1 c. hot water

Cream together sugar and butter.  Add egg and molasses to sugar/butter mixture and beat well.  Stir together all dry ingredients and add to bowl.  Mix well.  Add hot water slowly and beat well. Pour batter into a greased and floured 8 x 8-inch cake pan.

Bake at 350º for 35 to 40 minutes.

 

Broccoli Salad

3½ c. broccoli florets — cut into very small pieces (about1 large head of broccoli)

1 small onion, finely minced, approximately ¼ cup

¼ c. sunflower seeds

¾ c. shredded carrots (about 2 medium carrots)

¼ c. raisins

¾ c. mayonnaise

¼ c. sugar

2 T. vinegar

Fold together gently: broccoli florets, minced onion, sunflower seeds, carrots and raisins.  In a separate bowl, stir together mayonnaise and sugar.  Add vinegar and mix well.  Pour over broccoli mixture and stir gently.  Chill for one hour before serving. Makes 8 to 10 servings.  (Cauliflower can be used along with the broccoli.)

 

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