California has some terrific Bed and Breakfasts
The California Association of Bed & Breakfast Inns, of which several of our local B&B's are members, has a cookbook from their member collection of B&B's. (Yeah...yet another cookbook I recently picked up.) The submissions are from all parts of the state and reflect the different local tastes, traditions and most highlight California agricultural products. Some are hand me down recipes from the inn keepers family members; some are Mexican in tradition with a little "California Cuisine" inspiration. They all look delicious!
Artichoke Frittata from the Old Thyme Inn in Half Moon Bay.
Fresh Corn Waffles with Cilantro Butter from the Carter House Inns in Eureka.
Boysenberry Cobbler from Barney's Rancho Bernardo in Cathey's Valley (Near Yosemite). Sausage Chile Rellenos with Apricots & Raisins from the Inn at Playa Del Rey in (surprise) Playa Del Rey.
Caramelized Onion, Spinach & Blue Cheese Quiche from 1801 First in Napa.
Aunt Dora's Southern Barbeque Sauce from The Groveland Hotel (near Yosemite.)
Fresh Basil Vinaigrette from Sorensen's Resort in Hope Valley (near Lake Tahoe.)
My favorite, being the cookie monster that I am, is the Crunchy Chewy Ginger Snaps from Prufrock's Garden Inn just a hop skip and a jump down the 101 in Carpinteria.
3/4 cup shortening
1 cup packed brown sugar
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
Preheat oven to 375. In large bowl, cream shortening, brown sugar, molasses and egg together until fluffy. In medium bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add flour mixture to molasses mixutre, sitrring to combine.
Form dough into balls slightly smaller than golf balls. Roll in white sugar. Place 2 inches apart on greased (or silpated) cookie sheet. Bake for approximately 10 minutes or until cracks show on surface. Cool briefly.