Amelia Island Bed & Breakfast Association FL

Category Archives: Recipes from Amelia Island

2011 Holiday Cookie Tour on Amelia Island

11/14/2011 by aibba

Dried Cranberry Shortbread Cookies

Amelia Island Cooke Tour

The aroma of freshly baked cookies invites childhood memories to flood the mind. Inviting, enticing and comforting, cookies have a long and beloved history in the United States. But where do cookies come from? Does the cookie have a birthplace?

Cookie History 101

Early English and Dutch immigrants first introduced the cookie to America in the 1600s. While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)…Etymologists note that by the early 1700s, koekje had been Anglicized into “cookie” or “cookey,” and the word clearly had become part of the American vernacular. Following the American Revolution, people from other parts of the country became familiar with the cookie when visiting New York City, the nation’s first capitol, a factor that resulted in widespread use of the term.”


Cookie Classifications

  • Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

    Heirloom Cookie Recipes

    Heirloom Cookie Recipes

  • Refrigerator cookies (also known as icebox cookies) are made from a stiff dough that is refrigerated to become even stiffer.
  • Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking.
  • Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter.
  • Pressed cookies are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking.
    Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers), and cut into cookie-sized pieces after baking.
  • Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet filling.


Take the Amelia Island Inns Cookie Tour

This year the Amelia Island Bed & Breakfast Association invites you to take a delightful self-guided cookie tour on Saturday, November 19th, from noon to 5pm to visits the beautiful inns around Fernandina and to sample their cookies, many from heirloom recipes. Some of the proceeds from the sale of tickets will go to benefit the Barnabas Center, an organization which helps those in need in Nassau County. Tickets are available here and are $25 per person.

Blueberry Tort from The Addison on Amelia

03/30/2011 by aibba

This tort will melt in your mouth! The perfect crust is complemented by the perfectly sweet cream cheese filling.

1 cup all-purpose flour
1/3 cup sugar
½ cup butter
¼ tsp vanilla

8 oz. cream cheese
¼ cup sugar
1 egg
½ tsp vanilla

¼ cup sugar
½ tsp cinnamon
4 cups blueberries

Pre-heat oven to 450 degrees.

Crust: Cream together butter, vanilla & sugar. Blend in flour. Spread dough into the bottom & sides of a 9” tart pan with removable bottom.

Filling: Combine softened cream cheese with sugar & mix well. Add egg & vanilla & blend thoroughly. Pour filling into prepared crust.

Gently spread the blueberries over the filling. Combine ¼ cup sugar & ½ tsp cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the blueberries.

Bake for 10 min. at 450 degrees. Reduce oven temp. to 400 degrees and bake an additional 25 min.
Remove from oven & place on a rack to cool. Refrigerate at least 4 hours or overnight before serving.

Breakfast Casserole ala Williams House

03/13/2011 by aibba

A favorite of guests! This recipe is sure to please your guests as well, and is perfect for the busy cook.

* 1 lb. sausage browned (I use only Jimmy Dean’s Maple flavored)
* 12 slices bread (crust removed and cut into quarters)
* 6 eggs
* 2 cups milk
* 1 Lb. grated cheese

Grease 9 x 13 baking dish. Place bed quarters in bottom of pan. Add browned sausage. Combine eggs and milk and pour over sausage and bread. Top w/ cheese. Cover and refrigerate overnight.

Bake at 350° covered for 30 min. Remove foil and bake 30 minutes more.

Serves 8-12