Beaumont Inn Cookies Recipes

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DOUBLETREE HOTEL'S COOKIES



Doubletree Hotel's Cookies image

These are the best cookies that I have ever tasted and I am very fortunate to have had someone share this recipe with me. Now I'll share it with you!

Provided by Stephanie Watts

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 13

1 ½ cups unsalted butter
1 ½ cups white sugar
¾ cup packed brown sugar
4 eggs
3 cups all-purpose flour
¾ cup rolled oats
2 ½ teaspoons vanilla extract
1 teaspoon lemon juice
¾ teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
3 cups semisweet chocolate chips
1 ½ cups chopped walnuts

Steps:

  • Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well.
  • In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine.
  • Drop by 1/4 cup or 2 ounce scoop on parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F (175 degrees C) for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 31.5 g, Cholesterol 41 mg, Fat 15.8 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 7.8 g, Sodium 102.9 mg, Sugar 20.7 g

GENERAL ROBERT E. LEE ORANGE-LEMON CAKE



General Robert E. Lee Orange-Lemon Cake image

This is served at the Beaumont Inn in Harrodsburg, Kentucky. I found in Southern Living. I am not much of a baker but I thought those of you who are might want to give this a try. It sounds wonderful.

Provided by TXOLDHAM

Categories     Dessert

Time 50m

Yield 1 4-layer cake

Number Of Ingredients 17

2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
9 eggs, separated
2 cups sugar
1/2 cup vegetable oil
1 lemon, juice and zest of, grated
1 pinch salt
1/2 cup butter, softened
3 egg yolks
2 (16 ounce) packages powdered sugar, sifted
4 oranges, rind of, grated
2 lemons, rind of, grated
2 tablespoons lemon juice
4 -5 tablespoons orange juice
orange slice
fresh mint leaves

Steps:

  • Combine first 3 ingredients and sift 6 times; set aside.
  • Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored. Reduce speed to medium and gradually add in vegetable oil. Add flour mixture and mix until well blended. Stir in lemon rind and juice.
  • Beat egg whites (at room temperature)and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper-lined and greased 8-inch round cakepans.
  • Bake at 325 for 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans. Pull off wax paper and cool layers completely on wire racks.
  • Spread Orange-Lemon Frosting between layers and on top and sides of cake. Store in refrigerator until serving time. Garnish with orange slices and fresh mint leaves if desired.
  • Orange-Lemon Frosting:.
  • Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.

Nutrition Facts : Calories 8709, Fat 261.4, SaturatedFat 91.3, Cholesterol 2713.9, Sodium 2022.1, Carbohydrate 1537.9, Fiber 5.1, Sugar 1299.4, Protein 88

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