Granola From the kitchen of: Rita Rizza-The Inn at Montpelier
INGREDIENTS	INSTRUCTIONS
SMALL BATCH 12 cups rolled oats 1 1/2 cups walnuts 1 1/2 cups almonds 3/4 cups honey 3/4 cups maple syrup 1 cup butter-melted 1/4 cups O.J./Cider 3 tsp. almond extract LARGE BATCH 22 cups rolled oats 4 cups walnuts 4 cups almonds 2 cups honey 2 cups honey 2 cups maple syrup 2 cups butter-melted 1/4 cups O.J./Cider 3 tsp. almond extract	Toss together first 3 ingredients, then mix in next 3 ingredients. Then add last 2 ingredients. Mix well, place in two large cookie trays. Bake at 325 F. for 30 minutes, then toss and place back in oven for 20 more minutes, remove from oven again, toss bake for 15-20 minutes more-done! Cool in pans, when cooled place in air tight plastic holder. Store in refrigerator.
Rick's Chocolate Chip Cookies
INGREDIENTS	INSTRUCTIONS
1 lb. Butter (use cold butter!) Do not melt) 1 1/2 cups Dark Brown Sugar (pack down when measuring) 1 1/2 cups Granulated Sugar 2 tbs. Warm Water 2 tsp. Vanilla Extract 1 tsp. Salt 2 tsp. Baking Soda 5 cups Flour 4 Eggs 3 cups Chocolate Chips	Preheat oven to 350 degrees. Bake for 15-18 minutes, (every oven is different) Cut up 1 lb. of butter into small pieces. Mix the chopped butter, dark brown sugar, and the granulated sugar. Mix very well. Add the water and vanilla, mix for about 10 min. Add eggs, one at a time. Sift flour, salt, and baking soda. Add to mixer a little at a time. You should have a very stiff mixture. Add Chocolate Chips, and mix for about 1 min. with mixer. Make cookies whatever size you want. We make between 45-60 cookies. Place cookies on rack to cool, place in airtight container. Then enjoy!