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Happy Valentine’s Day

Hi everyone.  Sorry its been so long since I posted but attribute it to busy holidays, Hurricane Sandy and working on the Inn.  Can you believe that its February and Valentine’s Day already?  It seems like we just put up the Christmas tree and decorated for the holidays.  Well that must mean that Spring is right around the corner.  By my calculations, Spring should officially arrive in 37 days.  And don’t forget to turn your clocks ahead in about 4 weeks on March 10th.  Yeah, longer days.

Anyway, we are working feverishly to finish the new guest room in the addition.  We are hoping to get it done by the time the season is in full swing.  We haven’t named it yet but if you have any suggestions, please let us know. 

We ordered another 15 baby chickens.  That will bring us up to 45 chickens and 10 ducks and geese.  The eggs will be more plentiful than ever this year so I’d better get out the old recipe book to see what I can come up with. 

Winter time can be just as exciting up here in Warwick as it is in the Summer and Fall.  Skiing is in full swing at Mountain Creek as well as snowboarding and tubing.  And Mountain Creek has just advised us that there will be Zip Lining for your enjoyment.  Bill and I are mulling over whether we want to try it.  Knowing Bill, he will talk me into it.

Of course the wineries are open with wine tastings as well as delicious lunches and live entertainment.  Warwick Valley Winery has also started offering different types of whiskies for purchase.

Well since Valentine’s Day is this Thursday, I decided to give you a recipe that is sooooooo easy and delicious.  It is from the Betty Crocker website.  Make it for a special dessert for your Valentine or make it appropriately for Presidents Day.

Almond Struesel Cherry Cheesecake Bars

Cookie Base and Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup cold butter or margarine
4 oz. cream cheese (1/2 8 oz pkg)
1/2 cup sliced almonds
                                                                                   
Filling
2 1/2 packages (8 oz each) cream cheese (20 oz. softened)                                   
1/2 cup sugar
2 Tblsp Gold Medal all purpose flour
1 tsp almond extract
2 eggs
1 can (21 oz)  cherry pie filling
  1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
  2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
  3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
  4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars
 
Guaranteed to warm the hearts of any of your loved ones.
 
Well folks it was great writing to you again and I promise it won’t be long until my next post. 
So from Bill and I, stay warm and have a wonderful Valentine’s Day and hope to see you soon.

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