• 1 ½ cups of whipping cream
  • 3 cups of frozen corn
  • 1 ½ tablespoons of melted butter
  • 1 ½ tablespoons of flour
  • 2 tablespoons of sugar
  • ½ teaspoon of salt
  • Pinch of white pepper
  • 3 tablespoons of freshly ground Parmesan cheese

Combine the whipping cream, corn, salt, sugar and white pepper in a pot. Mix well and bring it to a boil. Let simmer for about 8 minutes.

Melt the butter and add flour (make a roux).

Add the roux to corn, mix well and let simmer until cream is beginning to thicken.

Transfer to an oven safe dish and sprinkle with Parmesan cheese.
Brown corn under boiler until cheese is melted and brown.



  • 2 cups of cubed watermelon
  • 2 tablespoons of olive oil
  • 1 tablespoon of crushed fresh basil
  • Cracked pepper
  • Feta cheese to your liking

Mix all ingredients together and serve immediately!



  • 1 cup of freshly squeezed orange juice
  • 1 ½ cup of flour
  • 1 cup of sugar
  • ½ cup of vegetable oil
  • 1 ½ teaspoon of baking soda
  • ¼ teaspoon of salt

Preheat oven at 375 degrees. I use a spring-form pan to make it easier to cut once cake has cooled.

Whisk all ingredients together and pour into pan.

Bake 35-40 minutes. Make sure it is well cooked, as center can be moist.



  • 1 cup of oil
  • 1/3 cup Vinegar white, apple cider or raspberry
  • ½ cup of sugar
  • 1 teaspoon of Poppy seeds
  • 1 teaspoon of Dried Mustard
  • 1 teaspoon of salt

In a bowl or jar add oil, vinegar, sugar, poppy seeds, dried mustard and salt. Shake well. Refrigerate until ready to use.



  • 2 cups of flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt

Blend In

  • ½ cup of shortening ( I use Crisco)

Add In

  • 1 cup of milk

Flatten, cut out, and add a touch of milk to the top of each biscuit. Do not over work the dough.

Bake at 425 degrees for 12-15 minutes



  • 2 cups of flour
  • ¼ cup of sugar
  • 4 teaspoons of baking powder
  • ½ teaspoon of salt
  • ¼ cup of butter
  • ½ cup of frozen fruit
  • 1 egg
  • 2/3 cup of milk
  • Milk to brush on top
  • Marmalade to brush on top


In a large bowl put flour, sugar, baking powder, and salt. Add butter. Cut in until crumbly.

Make a well in the center.

In a small bowl, beat egg until frothy. Stir in milk. Pour into well. Stir with a fork to form soft dough. Turn out on lightly floured surface. Knead 8 to 10 times.

Use a cookie scoop and place cookie on a greased cookie sheet.

I then add the fruit one at a time into the scone. Brush with milk and bake at 425 for 15
minutes until risen and browned.

Brush with marmalade as soon as they come out of oven.


Pastry Dough

  • 2 cups of flour
  • ½ teaspoon of salt
  • 1 cup of shortening
  • 1 egg
  • 2 tablespoons of water
  • 1 tablespoon of vinegar


Mix flour and salt together then add shortening.

Mix egg, water and vinegar together. Add to flour mixture.

Mix well but do not over mix, it will make pastry hard. Form two balls.

Roll out flat with rolling pin.

Spread margarine or butter over the dough, and then add brown sugar on top. You want it to cover all the surface of margarine/dough. Sprinkle lots of cinnamon on top of brown sugar and use your fingers to mix it in.

Start at one end and roll up the dough. Cut into 1 inch pieces (or bigger if you want them big).

Place on cookie sheet. I do not grease the sheet as the butter/brown sugar mixture will leak out of pastry so they don’t stick.

Bake at 350 for approximately 30 minutes (until tops are brown)

Remove immediately and put on parchment paper, as the sugar/butter mixture will harden very fast.



  • 1 cup shortening
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups of rolled oats
  • 2 cups semisweet chocolate chips


Preheat oven to 350

In a bowl cream shortening, brown sugar and granulated sugar.

Add eggs and mix thoroughly
Combine the baking soda, salt and flour and stir into creamed mixture

Add oatmeal and chocolate chips and stir until well blended.

Drop by teaspoonful’s onto greased cookie sheet. Bake 15 minutes

Add In

  • 1 cup of milk

Flatten, cut out, and add a touch of milk to the top of each biscuit. Do not over work the dough.

Bake at 425 degrees for 12-15 minutes


Chocolate Cookie Crust:

  • 2 2/3 cups chocolate cookie crumbs
  • 2/3 cup melted butter
  • 3 rounded tablespoon white sugar

Peanut Butter Ice Cream Filling

  • 1 cup whipping cream
  • 2 tablespoons icing sugar (powdered sugar)
  • 1 teaspoon vanilla extract
  • 1- 10 oz can of sweetened caramel condensed milk
  • 1 cup mascarpone cheese
  • ¾ cup peanut butter

Chocolate Ganache Topping

  • 2 cups semisweet chocolate chips
  • 2/3 cup whipping cream, heated in the microwave to almost boiling


Lightly grease the bottom and sides of a 9 inch spring-form pan. Line with parchment paper and then very lightly grease the paper.

Mix together the crumbs, butter and sugar.

Press the crumbs into the bottom and ¾ of the way up the sides of the prepared pan. Set aside.

Whip the whipping cream, icing sugar and vanilla extract to firm peaks

Slowly beat in the condensed milk

Next, beat in the mascarpone cheese and peanut butter

Pour into the prepared crust and freeze for several hours preferably overnight.

Melt together chocolate chips and cream.

Drizzle cake with chocolate ganache and serve!


Part 1

  • 3 tablespoons of butter
  • 1 large onion
  • 1 large carrot
  • 4 cups of turnip

Part 2

  • 2 tablespoons of flour
  • 5 cups of chicken broth (can use vegetable broth)
  • Salt and pepper
  • 1 potato

Part 3

  • 2/3 cup of milk
  • 1/3 cup of maple syrup

In a large pot melt butter and add onion carrot and turnip.

Saute 10 minutes.

Add ingredients in Part 2 and cook until vegetables are soft.

Let cool for about 15 minutes and then put in a blender and puree.

Add milk and maple syrup and




  • 1 ¼ cup of chocolate crumbs (Oreo crumbs are the best)
  • ¼ cup of melted butter

Mix together and press in the bottom of your pan. I use a round spring-form pan as it’s easier to cut once it’s set and you take of the side of the pan.

Cream Together:

  • ½ block of cream cheese (4 oz. / ½ cup)
  • 1 teaspoon of vanilla
  • 4 tablespoons of sugar


Add 1 cup (250 ml) of whipping cream and continue mixing until cream is thick and spreadable.

Spread over crust

Toast ½ cup of almonds and pecans to sprinkle on top of cream

Melt dolce caramel sauce and chocolate sauce over nuts.

For chocolate sauce, I melt chocolate chips with whipping cream (approximately
¼ cup) in the microwave for about 15 seconds or until chocolate is melted.

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