Treat your guests this fall to a wonderful dessert from the Innkeeper at the Okoboji Country Inn

Okoboji Country Inn

1704 Terrace Park Blvd. 

West Okoboji, IA.  51351

http://okobojicountryinn.com/rooms.html

(712) 332-2358

Iowa farm fresh strawberries!!!

We keep hearing and seeing the ads that Gettings Garden has strawberries ready, so Okoboji Country Inn Innkeeper, Donna Muilenburg wanted to share a great recipe utilizing this berry.

3 Layer Strawberry Dessert

1 cup flour                                                  1 cup sugar

1/2 cup melted butter                          4 T. cornstarch

1/3 cup chopped pecans                     pinch of salt

8oz. softened cream cheese               1 1/2 cup 7 Up (regular, not diet)

7/8 cup powdered sugar                     1/2 cup water

1 cup whipped topping                          1 (30z.) package wild strawberry jello

1 quart fresh strawberries (save a few for garnish)

Mix flour, butter and pecans and press into a 9×13 inch pan.  Bake at 350 degrees for about 15 minutes.  Don’t over bake.  Cool.  Mix cream cheese, powdered sugar, and whipped topping.  Put this over crust.  Combine in pan, the sugar, cornstarch, salt, 7 Up, and water.  Cook until thickened.  Add 1 (3oz.) package wild strawberry jello.  Refrigerate until it gels.  Add about 1 quart fresh strawberries and spread over second layer.  Refrigerate and garnish with whipped topping and a strawberry on each piece when serving. 

This recipe is great because it gives you that fresh strawberry pie taste. 

We are starting to think of fall at the Okoboji Country Inn after setting up our fall displays in our gift shop The Wash House this week.  With fall in NW Iowa comes fair time and apple picking.  Here is a great recipe from innkeeper Donna Muilenburg using Granny Smith apples.

Grandma’s Apple Cake

5 cups peeled & sliced Granny Smith apples    2 cups sugar

1 cup corn oil        3 cups flour                                 

1/2 tsp. salt          2 tsp. vanilla

2 tsp. cinnamon    4 lg. eggs

1 tbs. baking powder  1/2 cup orange juice

Frosting :

1 1/2 cup powdered sugar   1 1/2 tsp. vanilla

2 tbs. butter (softened)  2 tsp. warm water

Mix for a simple icing.

1.  In bowl, combine apples, 1/4 cup sugar & cinnamon.

2.  In lg. bowl, combine oil & remaining 1 3/4 cup sugar and beat for 2 minutes.

3.  Add eggs one at a time, beating well after each egg.

4.  In bowl, add flour, baking powder & salt.

5.  Add flour to oil mixture in batches alternatively with orange juice and vanilla.

6.  Pour 1/3 of batter into oiled & floured 9×13 pan.  Arrange half apple mixture over it, add remaining batter over apple mixture. 

7.  Arrange remaining apples over batter and top with remaining batter.

8.  Bake 350 degrees for 50-60 minutes.

9.  Let cake cool and then frost.

Sit back and enjoy this delicious cake.  Fall will be here before you know it!!!

Spring has finally arrived in Northwest Iowa and with that the rhubarb is ready to harvest. The Okoboji Country Inn has an excellent recipe for Rhubarb-Custard pie to share. In fact, Innkeeper Donna Muilenburg put this recipe in the new IBBIA cookbook, Discover Iowa Cookbook that being printed right now and will be available for sale soon.

Rhubarb-Custard Pie
2 lg. eggs
2 tablespoons milk
3 tablespoons flour
3 c. rhubarb (cut up)
1 1/2 c. sugar
1/2 teaspoon nutmeg
3/4 tablespoon butter
Beat eggs, add milk. Stir flour, sugar and nutmeg together and add rhubarb. Pour into unbaked pie shell. Dot with butter. Put a lattice crust on top and bake until nicely brown at 350 degrees ( about 1 hour). Makes an 8 inch pie.

This would make an excellent dessert for your guests over Memorial Day weekend. Enjoy!!

Evening dessert and gourmet coffee are served to guests at Elderberry Inn Bed and Breakfast Forest City Iowa. After making several different carrot cake recipes over the years, I have found one that seems to be a favorite of my guests and makes a great presentation.

Carrot Cake Extraordinaire
2 c. flour
2 t. baking soda
1/2 t. salt
1 t. cinnamon
3 large eggs
1 3/4 c. sugar
3/4 c. oil
3/4 c. buttermilk
2 t. vanilla
2 c. grated carrots
1 (8 oz.) can crushed pineapple (drained)
1/2 c. flaked coconut
1 c. pecans, chopped
Stir first 4 ingredients together in a medium bowl. In a large bowl beat eggs and next 4 ingredients at medium until smooth. Add flour and beat on low until smooth. Fold in carrots, pineapple, coconut and nuts. Pour into a greased 9×13 pan. Bake at 350 for 35-45 minutes or until tester inserted in middle comes out clean. To make a layer cake use three 9-inch greased pans. Bake at 350 for 25 to 30 minutes. Cool. Frost with cream cheese frosting.

Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 lb. powdered sugar
1 t. vanilla
Cream butter and cream cheese, add powdered sugar and vanilla. Beat until fluffy.

Our innkeeper Donna Muilenburg wanted to share a couple delicious chocolate recipes in time for you to make for your special Valentine.

Chocolate Dessert
1/2 cup butter
1/2 cup nutmeats
1 cup flour
1 8oz. package cream cheese
1 cup powdered sugar
2 large containers Cool Whip
2 packages instant chocolate pudding
2 1/2 cups cold milk
chocolate syrup

Mix the first three ingredients and press into a 9×13 inch pan. Bake 10 to 15 minutes at 350 degrees, cool. Mix cream cheese, powdered sugar and a large Cool Whip. Spread on cooled crust. Mix pudding with cold milk. Put over the cream cheese layer. Cover with Cool Whip and drizzle with chocolate.

Fudge Bars
1/2 cup Crisco
1 cup brown sugar
1/2 tsp. vanilla
1 egg
3/4 cup flour
1/2 tsp. salt
1/2 tsp. soda
2 cups quick oatmeal
filling:
1 6 oz. package chocolate chips
1 T. butter
1 can sweetened condensed milk
1 tsp. vanilla
1/4 tsp. salt
1/2 cup walnuts

Cream shortening, sugar, and vanilla. Add the egg and beat well. Combine the dry ingredients and add to creamed mixture. Add oatmeal and reserve 1 cup for top of bars. Press the rest into a greased 9×13 inch pan.
For filling: Combine chips,butter, milk, and salt in a heavy pan on low heat. Stir constantly just until the chocolate melts. Remove from heat and add vanilla and nuts. Pour this mixture over crust and top with 1 cup reserved crumbs. Bake at 350 degrees for 25 minutes.

Make this Valentine even more special with a romantic getaway at the Okoboji Country Inn. For more information contact Innkeeper Donna Muilenburg 1704 Terrace Park Blvd West Okoboji, Iowa 51351 http://www.okobojicountryinn.com (712) 332-2358