NOTE: 2024 Opening Day is Thursday May 2nd! Current May/June Openings
Since winter weather hasn’t yet made an appearance… here’s a pic of a snowfall from last winter to get you in the holiday spirit! |
Cream butter, sugar and eggs together for batter (mixture will appear curdled). Sift together dry ingredients; add alternately with sour cream, mixing well. Spread half the batter in a greased 8 1/2-inch round or 9-inch square baking pan. Sprinkle with half the topping mixture. Cover with remaining batter and sprinkle with remaining topping. Bake at 350 degrees for 25 – 30 minutes until cake is brown and tests done. Serve warm. Makes about 16 small servings.
Capon’s Squash Pudding:
Capon’ Apple Crisp:
At least 4 c peeled and sliced apples (enough to fill a 9 x 9-inch pan three-fourths deep)
Topping:
3/4 c flour
1/2 c brown sugar
1/2 c white sugar
1 tsp cinnamon
1/2 c butter
Place apple slices in an ungreased pan. Mix topping ingredients thoroughly. Sprinkle over apples. Bake at 375 degrees for about 45 minutes, until apples are tender and topping is golden brown. Top with whipped cream if desired. Makes about 9 servings.
Capon’s Ginger Snap Cookies:
3/4 c butter, softened
1 c firmly packed brown sugar
1 egg, well-beaten
4 T dark molasses
2 1/2 c flour
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
2 scant tsp baking soda
Sugar for coating
Cream butter and sugar. Beat in egg and molasses. Combine dry ingredients and add to creamed mixture, mixing well. Shape dough into 1-inch balls and dip in sugar. Bake on ungreased cookie sheet at 350 degrees for 12 to 15 minutes. Makes about 5 dozen cookies.
Capon’s Coconut Bars:
1/2 c butter
2 c brown sugar, firmly packed
2 eggs
2 tsp vanilla
1 c unsifted flour
2 tps salt
1 1/2 c flaked coconut
1/2 c chopped nuts (if desired)
Melt butter in saucepan over low heat. Remove from heat. Combine with sugar, eggs and vanilla; mix well. Stir together flour, baking powder and salt; add to other mixture, mixing well. Stir in coconut and nuts. Spread in well-greased 9 x 13-inch pan. Bake at 350 degrees for 20 to 30 minutes. Cool and cut into squares. Makes about 32 bars.
Capon’s Chicken (or Turkey) Pot Pie:
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