Food for Thought


As part of the Hob Knob experience, guests can start their day with an organic, made-to-order full-farm breakfast served with fresh roasted gourmet coffee. Hob Knobbers can quench their summer thirst with a frosty pitcher of fresh squeezed lemonade or enjoy complementary afternoon tea with home-baked scones and preserves made from locally grown fruit. For lunch, the Hob Knob can prepare gourmet picnic baskets for guests on the go. Our culinary staff will also custom grill fish guests catch aboard the Hob Knob’s Boston Whaler. We’d also be happy to arrange private dinner parties in our cozy dinning rooms or on the terrace, weather permitting.
 

Breakfast Menu






Hob Knob Cowgirl Cookies


A Tea Time Favorite
makes 6 dozen

3 Cups of all-purpose flour
1 Tb. baking powder
1 Tb. baking soda
1 Tb. ground cinnamon
1 tsp. salt

1 1/2 Cups of butter at room temperature (3 sticks)
1 1/2 Cups of granulated sugar
1 1/2 Cups of light brown sugar - packed
3 Eggs
1 Tb. vanilla extract

3 Cups semi-sweet chocolate chips
2 Cups old fashioned rolled oats
2 1/2 Cups sweetened flaked coconut
2 Cups chopped pecans

1. Pre-heat oven to 350 degrees
2. Mix flour, baking soda, baking powder, cinnamon & salt in a bowl
3. In an 8qt mixing bowl, beat butter until smooth and creamy about 1 minute
4. Gradually beat in sugars, about 2 minute
5. Add one egg at a time, beating after each and then beat in the vanilla
6. Stir in the flour mixture until just combined
7. Add in chocolate chips, rolled oats, coconut and pecans
8. Roll each cookie into a walnut sized ball and place on an ungreased cookie sheet.

Bake in a 350 degree oven for 10 minutes or until edges are brown.  Remove cookies and place on cooling rack.  


 

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