This basic shortbread recipe is a family recipe that our daughter Andrea loves. It lends itself well to cookie cutters, so it’s perfect for Christmas and other special occasions … as well as for River Run guests, of course!
Brown Sugar Shortbread
1 cup salted butter, softened
¾ cup light brown sugar, packed
2 tsp pure vanilla extract
2 cups all-purpose flour
Preheat oven to 325ºF.
In a large mixing bowl, cream butter and sugar with an electric mixer at medium speed. Scrape down sides of bowl. Add vanilla and flour, blend thoroughly on low speed.
Roll dough and cut into shapes. Place on ungreased cookie sheet.
Bake 17-19 minutes or until cookies spread and turn light golden brown.
Remove to baking rack to cool. Decorate with icing, sprinkles, etc. if desired.
Enjoy! To set up your own Romantic Getaway, check out our availability calendar
Thursday, September 30, 2010
Thursday, September 23, 2010
Recipe: River Run Cookies
These cookies are as nutritious as they are delicious. The dough keeps really well in the freezer, so you can bake small batches at a time.
We do this as our Bed & Breakfast has only four cottages, and Will loves them so much that I always worry about having enough for our guests!
River Run Cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp soda
1 tsp salt
1 cup white chocolate chips
1 cup chocolate chips
1 ½ cup dried cranberries
1 cup coconut
1 cup rolled oats
1 ½ cups granola
Preheat oven to 325ºF.
Cream together butter, sugars, eggs and vanilla. Add remaining ingredients and mix well. Batter should be thick.
Drop dough onto cookie sheet in large drops (we like them big).
Cookies are best if they are slightly undercooked, so we recommend 10-15 minutes. Your oven might be different than ours, so keep an eye on them and remove when golden brown around the edges and slightly soft in the middle.
Remove to baking rack to cool. To set up your own little getaway, check out our availability calendar
Enjoy!
We do this as our Bed & Breakfast has only four cottages, and Will loves them so much that I always worry about having enough for our guests!
River Run Cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp soda
1 tsp salt
1 cup white chocolate chips
1 cup chocolate chips
1 ½ cup dried cranberries
1 cup coconut
1 cup rolled oats
1 ½ cups granola
Preheat oven to 325ºF.
Cream together butter, sugars, eggs and vanilla. Add remaining ingredients and mix well. Batter should be thick.
Drop dough onto cookie sheet in large drops (we like them big).
Cookies are best if they are slightly undercooked, so we recommend 10-15 minutes. Your oven might be different than ours, so keep an eye on them and remove when golden brown around the edges and slightly soft in the middle.
Remove to baking rack to cool. To set up your own little getaway, check out our availability calendar
Enjoy!
Tuesday, September 21, 2010
Welcome back to the Snowbirds of River Run Cottages
What's New at River Run?
September 2010 Issue.
Hello to our Indian Summer on the coast at River Run Cottages and the Return of the Snowbirds
Fall is now upon us here at River Run Cottages Bed and Breakfast, school is back in, the kids are off to University, and now iss the time to stop and watch for the return of the Snowbirds to Ladner, the Vancouver area and Reifel Bird Sanctuary.
The Lesser Snow Goose migrates 400 km from Wrangel Island off the coast of Siberia wintering in Westham Island (Ladner) and some going to southern California.
Upwards to 20,000 stop to feed on the farmer's fields in our area.
Our Snow Geese start arriving at the Sanctuary in early October and are often referred to as the "Fraser-Skagit” flock or subpopulation, as they move back and forth between the estuaries of the Fraser and Skagit Rivers. The Sanctuary marking the center of the Fraser River estuary.
During their stay here, favourite natural foods for these birds are the intertidal marsh plants of the estuary. Marsh plants such as bulrush (Scirpus americanus) store starch reserves in their roots and rhizomes. The geese dig up these food sources using their strong bills. The soils in the Delta area are rich in iron compounds, and stain the head feathers of the geese orange when they have been digging in the marsh. In the spring, the green growth of pastures and marsh plants such as sedge (Carex lyngbeyi) are popular foods.
Agricultural crops are also eaten, although most are harvested by farmers before the snow geese arrive. Leftover potatoes often remain in the fields, and the geese dig these up. Local farmers all participate in a program called “Greenfields” which coordinates the fall planting of green growing grass cover for these geese, other wildlife and soil enrichment through the Delta Farmland and Wildlife Trust.
The snow geese provide spectacular wildlife viewing for our visitors. They form very large dense flocks which feed, rest and fly over the Sanctuary, neighbouring farmland and nearby Fraser marshes every day. They are restless and constantly moving when Bald Eagles, people and dogs are nearby. Within the flocks, visitors can often identify family groups. The young born that year are fully grown before they migrate to this area, but their first set of adult feathers is grey, not white.
Small groups containing two white birds and several darker birds are likely family groups. The snow geese regularly sleep on the water in large dense flocks, sometimes out in the marshes of the estuary, and sometimes in the quiet river channels around the Sanctuary.
Book a two night or more visit and stay during the midweek between the 1st of September and the 31st of October and we will offer a 10% discount .
All you have to do is email us at River Run and mention that you are here to see the Snow Geese.
We wish you all good health and look forward to your next visit.
Will and Barb
September 2010 Issue.
Fall is now upon us here at River Run Cottages Bed and Breakfast, school is back in, the kids are off to University, and now iss the time to stop and watch for the return of the Snowbirds to Ladner, the Vancouver area and Reifel Bird Sanctuary.
The Lesser Snow Goose migrates 400 km from Wrangel Island off the coast of Siberia wintering in Westham Island (Ladner) and some going to southern California.
Upwards to 20,000 stop to feed on the farmer's fields in our area.
Our Snow Geese start arriving at the Sanctuary in early October and are often referred to as the "Fraser-Skagit” flock or subpopulation, as they move back and forth between the estuaries of the Fraser and Skagit Rivers. The Sanctuary marking the center of the Fraser River estuary.
During their stay here, favourite natural foods for these birds are the intertidal marsh plants of the estuary. Marsh plants such as bulrush (Scirpus americanus) store starch reserves in their roots and rhizomes. The geese dig up these food sources using their strong bills. The soils in the Delta area are rich in iron compounds, and stain the head feathers of the geese orange when they have been digging in the marsh. In the spring, the green growth of pastures and marsh plants such as sedge (Carex lyngbeyi) are popular foods.
Agricultural crops are also eaten, although most are harvested by farmers before the snow geese arrive. Leftover potatoes often remain in the fields, and the geese dig these up. Local farmers all participate in a program called “Greenfields” which coordinates the fall planting of green growing grass cover for these geese, other wildlife and soil enrichment through the Delta Farmland and Wildlife Trust.
The snow geese provide spectacular wildlife viewing for our visitors. They form very large dense flocks which feed, rest and fly over the Sanctuary, neighbouring farmland and nearby Fraser marshes every day. They are restless and constantly moving when Bald Eagles, people and dogs are nearby. Within the flocks, visitors can often identify family groups. The young born that year are fully grown before they migrate to this area, but their first set of adult feathers is grey, not white.
Small groups containing two white birds and several darker birds are likely family groups. The snow geese regularly sleep on the water in large dense flocks, sometimes out in the marshes of the estuary, and sometimes in the quiet river channels around the Sanctuary.
Book a two night or more visit and stay during the midweek between the 1st of September and the 31st of October and we will offer a 10% discount .
All you have to do is email us at River Run and mention that you are here to see the Snow Geese.
We wish you all good health and look forward to your next visit.
Will and Barb
Thursday, September 16, 2010
Recipe: Lemongrass and Chervil Sauce
We do catered dinners for River Run guests on request, and this lovely sauce is one we use on scallops and seafood dishes.
It’s our variation of a recipe in Fresh, a cookbook by John Bishop of Bishop’s Restaurant in Vancouver. In the summer months, we use our own chervil and tomatoes from the pots growing on our decks.
Lemongrass and Chervil Sauce
½ cup shallots, chopped
½ cup lemon juice
¾ cup lemongrass, chopped
1 cup white wine
2 cups heavy cream
pinch salt
pinch pepper
2 tbsp fresh chervil, chopped fine
2 tbsp tomato, seeded, finely diced
Combine shallots, lemon juice and lemongrass in a stainless steel sauce pan. Bring to a boil and reduce until the liquid just covers the bottom of the pan.
Add white wine and reduce again by half.
Add the heavy cream and bring to a boil. Strain immediately and season with salt and pepper.
Set aside until the scallops are cooked. (The sauce can be prepared ahead up this point in advance.)
To complete the sauce, bring it back to a simmer, add the chervil and tomato, then remove from heat.
Pour over scallops and serve.
It’s our variation of a recipe in Fresh, a cookbook by John Bishop of Bishop’s Restaurant in Vancouver. In the summer months, we use our own chervil and tomatoes from the pots growing on our decks.
Lemongrass and Chervil Sauce
½ cup shallots, chopped
½ cup lemon juice
¾ cup lemongrass, chopped
1 cup white wine
2 cups heavy cream
pinch salt
pinch pepper
2 tbsp fresh chervil, chopped fine
2 tbsp tomato, seeded, finely diced
Combine shallots, lemon juice and lemongrass in a stainless steel sauce pan. Bring to a boil and reduce until the liquid just covers the bottom of the pan.
Add white wine and reduce again by half.
Add the heavy cream and bring to a boil. Strain immediately and season with salt and pepper.
Set aside until the scallops are cooked. (The sauce can be prepared ahead up this point in advance.)
To complete the sauce, bring it back to a simmer, add the chervil and tomato, then remove from heat.
Pour over scallops and serve.
Thursday, September 9, 2010
Recipe: Raspberry Kuchen
This recipe is very easy to make, and very delicious. It’s pronounced “koo-khen” which is a German word for cake.
I found this recipe in one of our many cookbooks. I love to serve it to our guests because it’s a lot like my mom’s recipe that I grew up on ... yummy!
Raspberry Kuchen
1 large egg
¾ cup sugar
¾ cup milk
3 tbsp. veg oil
1 ½ cup flour
3 tsp. baking powder
Sliced strawberries, raspberries, or blueberries
Topping:
3 tbsp. butter
½ cup flour
½ cup sugar
In a medium mixing bowl beat the egg, then add the sugar, milk and oil. Beat together well. Add in flour and baking powder, and mix well.
Pour batter into a greased 8x8 inch square pan, or a round springform pan.
To make topping, cut butter into ½ cup flour and ½ cup sugar.
Spread sliced berries over the dough and sprinkle topping over the berries.
Bake at 375ºF for 25-30 minutes, or until center springs back to touch. Let cool slightly before cutting.
Serve with ice cream, whipped cream, or just by itself.
Enjoy!
I found this recipe in one of our many cookbooks. I love to serve it to our guests because it’s a lot like my mom’s recipe that I grew up on ... yummy!
Raspberry Kuchen
1 large egg
¾ cup sugar
¾ cup milk
3 tbsp. veg oil
1 ½ cup flour
3 tsp. baking powder
Sliced strawberries, raspberries, or blueberries
Topping:
3 tbsp. butter
½ cup flour
½ cup sugar
In a medium mixing bowl beat the egg, then add the sugar, milk and oil. Beat together well. Add in flour and baking powder, and mix well.
Pour batter into a greased 8x8 inch square pan, or a round springform pan.
To make topping, cut butter into ½ cup flour and ½ cup sugar.
Spread sliced berries over the dough and sprinkle topping over the berries.
Bake at 375ºF for 25-30 minutes, or until center springs back to touch. Let cool slightly before cutting.
Serve with ice cream, whipped cream, or just by itself.
Enjoy!
Thursday, September 2, 2010
Last Ladner Village Market
It's hard to believe that fall is already just around the corner. The signs are becoming abundant with the leaves starting to turn lighter and the cooler air in the mornings. However, we are still enjoying warm, wonderful days.
Another sign that summer is coming to an end is the final Ladner Village Market on Sunday, September 12th. Each year, Ladner hosts an outdoor street market on 48th Avenue in the heart of Ladner Village beginning in June. The market runs every 2nd Sunday until September and features Artisans from all over the province, local farm fresh produce, live music and entertainers, crafters and food galore.
The Ladner Village Market is an event the whole family will enjoy. The admission is free and it runs rain or shine from 10 am to 4 pm.
Why not plan a weekend getaway at River Run Cottages and head to the Ladner Village Market on Sunday. The market is only a 10 minute walk from the B&B and it will give you an opportunity to walk off the two course gourmet breakfast you just enjoyed!
Another sign that summer is coming to an end is the final Ladner Village Market on Sunday, September 12th. Each year, Ladner hosts an outdoor street market on 48th Avenue in the heart of Ladner Village beginning in June. The market runs every 2nd Sunday until September and features Artisans from all over the province, local farm fresh produce, live music and entertainers, crafters and food galore.
The Ladner Village Market is an event the whole family will enjoy. The admission is free and it runs rain or shine from 10 am to 4 pm.
Why not plan a weekend getaway at River Run Cottages and head to the Ladner Village Market on Sunday. The market is only a 10 minute walk from the B&B and it will give you an opportunity to walk off the two course gourmet breakfast you just enjoyed!
Recipe: River Run Eggs
The fun thing about recipes is that they constantly evolve. This started out as a copy of Alley Way Eggs from the Alley Way Café in Tofino. It has evolved into this over eight years … and we like our version way better!
For this recipe we use my own homemade salsa. It is slightly sweet but tangy, with a slight heat. But you can use your own salsa (cooked works better than fresh) or a favourite store-bought brand, and create your own variation to enjoy at home.
River Run Eggs
2 English muffins
Miracle Whip
Home-made salsa
4 eggs
Sharp cheddar cheese, grated
Split muffins and toast lightly.
While muffins are toasting, poach the eggs.
Place toasted muffins side by side on a pre-warmed plate.
Spread each muffin half with Miracle Whip, and then 2 tablespoons of fresh salsa.
Top each half with a poached egg, and sprinkle with grated cheddar cheese.
Place under broiler until cheese melts and serve immediately.
Serves two.
For this recipe we use my own homemade salsa. It is slightly sweet but tangy, with a slight heat. But you can use your own salsa (cooked works better than fresh) or a favourite store-bought brand, and create your own variation to enjoy at home.
River Run Eggs
2 English muffins
Miracle Whip
Home-made salsa
4 eggs
Sharp cheddar cheese, grated
Split muffins and toast lightly.
While muffins are toasting, poach the eggs.
Place toasted muffins side by side on a pre-warmed plate.
Spread each muffin half with Miracle Whip, and then 2 tablespoons of fresh salsa.
Top each half with a poached egg, and sprinkle with grated cheddar cheese.
Place under broiler until cheese melts and serve immediately.
Serves two.
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