Mediterranean Tart

INGREDIENTS 1 pastry crust 1 lb. fresh asparagus, lightly steamed but still crunchy, cut into 2-inch lengths 2 leeks, cut and lightly sauteed salt and pepper to taste 2 tablespoons unsalted butter 1 1/4 cups grated cheese (gruyere or parmesan) … Continue reading

Breakfast Risotto

I know it is not really a risotto – OK, so it is really a rice pudding but uses many of the same techniques as risotto to get that over the top creamy texture. Rice pudding is a perfect winter … Continue reading

Crab and Artichoke Egg Puff

This is one of my all time favorites; I even make this now that I am a retired innkeeper! Featured at Lookout Point Lakeside Inn’s recent cooking class, this recipe should only be made with the real authentic crab, sorry … Continue reading

Dijon Eggs

At the Inn we have recipes for a LOT of egg casseroles. But truthfully, this recipe is my favorite and has the capability to be the most diverse breakfast. We add spinach, asparagus, peppers, tomatoes, etc. You name it. We … Continue reading

Baked Apples

Growing up in the 50s (yes, it’s true), Baked Apples were an often served dessert in my neighborhood. Here at the Inn, they are a welcomed fruit course and we often hear guests say “Ohh, I haven’t had these in … Continue reading

Cream Cheese Brownies

February 10 was National Cream Cheese Brownie Day (who knew???) so we played along and created this yummy recipe. This brownie also worked well with our Chocolate Covered Wednesday, which we celebrate every Wednesday at Lookout Point Lakeside Inn. INGREDIENTS … Continue reading

Moravian Sugar Cake

Many of the recipes we use here at the Inn are renditions of old family favorites and Moravian Sugar Cake is no exception. I had kind of forgotten about it until my sister, having a nostalgic moment, texted me a … Continue reading

Mid-West Cranberry Salad

Although I grew up enjoying this “salad”, the adaptations I’ve made are lower in carbohydrates making it more suitable for diabetics and people counting carbs. By the way, my mother was a big fan of jello.  Any dish made with … Continue reading