Archive for the ‘Food Favorites’ Category

Recipe – BEST EVER Chewy Chocolate Chip Cookies

August 10th, 2012 by Scottish B&B

Is there anything better than warm, gooey, chewy chocolate chip cookies fresh out of the oven? Well, maybe warm, gooey, chewy chocolate chip cookies with a tall glass of cold milk!

chocolate chip cookies

Enjoy an evening snack at Scottish Bed & Breakfast

Here is the recipe for the cookies we serve to our guests in the evening. Enjoy!


BEST EVER Chewy Chocolate Chip Cookies

3 ¼ Cups               All-Purpose Flour
1 Cup                    Cake Flour
1 tsp                      Baking Powder
1 tsp                      Baking Soda
1 ½ Cups               Butter (softened)
1 ¼ Cups               Sugar
1 ¼ Cups               Brown Sugar (firmly packed)
2                           Eggs
1 TBL                    Vanilla
2 Cups                   Semi-Sweet Chocolate Chips

Heat oven to 375 degrees F.

Combine flour, cake flour, baking powder and baking soda in medium bowl. Set aside.

Combine Butter, sugar and brown sugar in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).

Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed (1 minute).

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed (2 to 3 minutes).

Stir in chocolate chips by hand. Roll spoonful of dough and place 2” apart on ungreased cookie sheet.

Bake 10 to 14 minutes or until golden brown (do not over bake).

Homemade Blueberry Pie Recipe at The Scottish Bed and Breakfast

August 8th, 2011 by Scottish B&B

Ice Cream Anyone?Since it is now blueberry season, I try and do everything blueberry at the B&B. I made blueberry pancakes this week, blueberry french toast and dessert last night was homemade blueberry pie. One of our guests said it was the BEST blueberry pie he had every had, so I am now sharing my recipe with anybody who wants it.  Use whatever crust is your favorite homemade, Pillsbury, etc. This recipe is for a 9-inch two-crust Pie:


1/2 cup Sugar, 1/3 cup Gold Medal Flour, 1/2 tsp. Cinnamon, 4 cups Blueberries, 1 TBL Lemon Juice, 2 TBL Butter.  Heat oven to 425 degrees, lay crust on bottom of pie pan. Stir together sugar, flour, and cinnamon; mix with berries. Put into pastry-lined pie pan; sprinkle with lemon juice and add butter on top of berries, then add Top crust which has slits cut in it; seal and flute. Cover edge with two to three inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 9-inch pie 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. I always cook on a round pie pan in case bubbles over. Everybodies ovens are different so it could take shorter time or longer time just keep checking it. ENJOY!