Guest Favorite Recipes: Granola, Pancakes, and Fondelé Cookies

Cliffside Inn Pancakes of Insane Greatness - With Blueberry CompoteMost of our posts talk about the wonderful views and activities our guests enjoy while staying at our Newport, Rhode Island inn. But we’d like to take a step back today and look at some of the culinary treats we offer at the inn and share the recipes for some of our guests’ favorites.

Cliffside Inn’s granola, our Pancakes-of-Insane-Greatness, and the Cliffside Inn Fondelé Cookies are sure to awaken your taste buds during your next stay with us, or from the comfort of your own home.

Cliffside Inn Granola

Made twice a week in our kitchen, and served daily, our Cliffside Inn Granola is full of honey, cinnamon, oatmeal, almonds, raisins, and craisins. You will love the aroma of the granola baking in the oven, and then enjoy it for days with a fresh cup of coffee or tea in the morning or as a delicious snack during the day.

Ingredients

1 cup raw oatmeal kettle oats (Quaker Instant Oatmeal also works fine)
½ cup Rice Krispies cereal
¼-⅓ cup brown sugar
¼ cup butter
⅛ cup honey
½ tsp. cinnamon
½ cup almond slices
½ cup seedless raisins
¼ cup craisins
¼ tsp. vanilla extract

Preparation

  1. Combine the sugar, butter and, honey in a sauce pan. Heat over medium heat until the butter is melted and the sugar is dissolved. After removing from heat, add vanilla.
  2. In a separate bowl combine the oats, Rice Krispies, cinnamon, and sliced almonds together.
  3. Fold the melted sugar mixture into the oat mixture until they are well coated.
  4. Pour the granola mix out onto a sheet pan spreading evenly so that it’s no more than ½” thick.
  5. Bake the granola in a pre-heated 300 degree oven for 15 minutes. After the 15 minutes, turn granola in the pan and place back in the oven for another 5 minutes. Repeat the process of turning the granola and baking for 5 minutes until the granola is a uniform toasty brown (2 or 3 times; for a total cooking time of 25 – 30 minutes).
  6. Remove from oven (stir immediately) and let cool in the sheet pan for about 20 minutes.
  7. Place the cooled granola mixture in a large mixing bowl and stir in the raisins and craisins.

*Store the granola in an airtight container in a dry place, where it will keep for at least 1 week.

Cliffside’s Best Pancakes

Whether you’re staying at the inn or planning a big breakfast party, our pancakes are sure to satisfy. They are the start for several of our guests’ favorite breakfast specials. These pancakes are so light and fluffy they will melt in your mouth. Add a few blueberries or strawberries if you like and top them off with warm maple syrup or… with a fresh berry compote or  with sliced bananas sautéed in butter and brown sugar, and you’ll see why they are the best!

Dry Ingredients

2 cups flour
2-3 Tbsp. sugar
2 tsp. baking powder

Wet Ingredients

2 cups milk
2 Tbsp. melted butter
2 egg yolks (keep whites aside)

Preparation (makes 10-12 pancakes)

  1. Whisk together the dry ingredients in a large bowl
  2. Wisk the wet ingredients
  3. Mix the wet ingredients into the dry ingredients  – mixture should remain lumpy
  4. Beat the egg whites until stiff, but not dry
  5. Gently fold beaten egg whites into the batter

Pour/ladle the batter onto a hot griddle. When the air pockets on top of the pancakes pop, and stay open, and the edge of the pancake appears dry, gently flip the pancake. Cook the second side until lightly browned and then serve immediately with warm maple syrup or a berry compote.

Cliffside’s Fondelé Cookies

Fondelés…even the name sounds romantic! Our famous fondelé cookies are a favorite in the evening and served nightly as part of our turndown service.

Ingredients

1 cup butter (softened)
1 cup King Arthur unbleached flour
2 cups uncooked Quaker Old Fashioned Oatmeal
1 cup packed brown sugar
1 tsp. baking soda

Preparation (this recipe makes approximately 35 cookies)

  1. Put all ingredients into a bowl.
  2. Squeeze, pound, mix, mash the ingredients. Make sure that all of the ingredients are incorporated evenly. At this point the dough may be wrapped up in plastic and refrigerated for up to 2 weeks until ready to bake.
  3. Form the dough into 1 inch balls and place on a non-greased cookie sheet; approximately 2 inches apart. Use the bottom of a juice glass, dipped in granulated sugar to gently flatten the cookies until less than ¼” thick (thickness not critical…so don’t use a ruler).
  4. Bake in 350 degree oven for approximately 10 minutes (a little less if the cookies are thinner). Allow cookies to cool completely before removing from tray (they will fall apart if not cooled or if they are overcooked).
  5. Once cookies are completely cool, dip ¼ of the cookie in melted chocolate (melt chocolate morsels in a double boiler), and place the dipped cookies on wax paper or parchment paper in the refrigerator to cool.

Book Your Fall Getaway Today

These favorite recipes are sure to leave you feeling satisfied and wanting more. We open our doors to you for a romantic getaway this fall season. Come and enjoy some of Cliffside’s most unforgettable treats on a trip you’ll never forget.

Cardamom Pear Muffins

Pear Caedamom Muffins from the Cliffside InnI am a little obsessed with the spice Cardamom.  I first ran into cardamom while traveling in Tanzania, where I was able to buy some of the spice fresh, although I do not believe it is native to Africa.  As I will be travelling to the continent again soon, I’ve been craving cardamom, and found a wonderful recipe for Cardamom Pear Muffins that our guests at the Cliffside Inn have really enjoyed.  The recipe also includes one of my other favorite ingredients – ricotta cheese!

Enjoy!
Nancy

View a pdf of Cliffside’s Cardamom Pear Muffins