Deb has been a professional baker
for many years and was a highly regarded cake-baker and
decorator on Cape Cod through much of the 1980s and '90s. She is
very much the product of her ancestors, as are many of her
recipes. Deb's maternal grandmother was the owner of
the Old Crocker House guest house on Cape Cod in the 50's and
60's. Deb, as a young girl, used to clean and serve meals for
the guests. Her paternal grandmother was a bakery chef at
the original Cummaquid Inn.
She has been certified by the
ServSafe® Food Protection Manager Certification Examination,
National Restaurant Association.
Deb made select desserts for the Country Inn on Cape Cod,
wedding cakes and many baked goods. Deb's Mom was also
a wonderful cook, and she has passed along her many New England
recipes to her.
In the "off" season we offer a monthly dinner to the public (all
are welcome!)...the 2nd Saturday of every month, November - May.
The following are the choices offered for each month. Call,
207-446-2407, to make your reservations today!
SATURDAY, NOVEMBER 10TH
Chicken “Country Inn”
(Breaded chicken breast, roasted and topped with your choice of
cranberry, orange, spice sauce, or an orange ginger sauce)
SATURDAY, DECEMBER 8TH
Baked Stuffed Shrimp (seafood stuffing)
(served on a bed of angel hair pasta)
SATURDAY, FEBRUARY 9TH
(Valentine’s Day Celebration)
SATURDAY, MARCH 9TH
(pan-seared in fresh garlic and butter)
SATURDAY, APRIL 13TH
Chicken Alfredo (served over Fettuccine)
SATURDAY, MAY 11TH
(Mother’s Day Honored)
Deb brings her heritage
and experience to the delights of her guests for breakfasts and
afternoon sweets everyday at the B&B. From time to time, Deb
will be sharing some of the recipes for food she'll be featuring
in the B&B. Here's one of her favorites:
2 cups apple, pared & cubed
1 ½ cups flour
1 cup sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ cup vegetable oil
1 tsp. baking powder
½ cup walnuts, chopped
½ tsp. salt
½ cup raisins
Pour sugar over apples and let stand
10 minutes. Add oil—stir well. Add whole egg and beat, by hand.
Add sifted dry ingredients. Mix well. Add nuts and raisins. Pour
into greased, 8” square pan. Bake in a preheated oven—350
degrees—45 to 50 minutes. Serve with ice cream or cold with
whipped cream. Good plain, too!
Blueberry Fields Coffee Cake
French Breakfast Muffins