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	<title>Squam Lake Inn &#187; Recipes</title>
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	<link>http://www.squamlakeinn.com</link>
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		<title>Pumpkin Bars at the Squam Lake Inn</title>
		<link>http://www.squamlakeinn.com/blog/pumpkin-bars-at-the-squam-lake-inn.html</link>
		<comments>http://www.squamlakeinn.com/blog/pumpkin-bars-at-the-squam-lake-inn.html#comments</comments>
		<pubDate>Sun, 06 May 2012 16:38:13 +0000</pubDate>
		<dc:creator>Rae Andrews</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.squamlakeinn.com/?p=1161</guid>
		<description><![CDATA[From the Squam Lake Inn, Holderness, NH Crust: 1 ½ c. flour ¼ c. sugar ½ c. dark brown sugar [...]]]></description>
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<p><em>From the Squam Lake Inn, Holderness, NH</em></p>
<p><strong>Crust:</strong></p>
<ul>
<li>1 ½ c. flour</li>
<li>¼ c. sugar</li>
<li>½ c. dark brown sugar</li>
<li>1 T. ground cinnamon</li>
<li>¼ t. salt</li>
<li>6 ounces butter, cut in ½ inch squares</li>
<li>1 c. pecans (5oz)</li>
<li>1T. water</li>
</ul>
<p><strong>Filling:</strong></p>
<ul>
<li>15 oz. can pumpkin filling</li>
<li>12 oz. can sweetened condensed milk (1 c.)</li>
<li>3 eggs</li>
<li>1 t. vanilla</li>
<li>¾ t. ground allspice</li>
<li>½ t. freshly ground whole nutmeg</li>
<li>¼ t. salt</li>
</ul>
<p>Preheat oven to 350 degrees.<br />
In a food processor combine flour, sugars, cinnamon and salt.<br />
Pulse to blend and then add butter.<br />
Pulse until crumbly and then add pecans till chopped.<br />
Set aside 1 c. (7 ½ oz) for topping.<br />
To the remaining mixture, add 1T. water and pulse till dough forms.<br />
Press dough firmly into the bottom of an ungreased 9”x13” pan and bake for about 20 minutes till golden brown.<br />
While baking, combine all of the filling ingredients and mix well.<br />
Pour evenly over slightly cooled bottom layer and top with the topping that you set aside.<br />
Bake till pumpkin is set (no longer jiggles in the middle) about 35 minutes.<br />
Cool before cutting into squares.<br />
Enjoy!</p>
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		<title>Multi-grain Blueberry Pancakes</title>
		<link>http://www.squamlakeinn.com/blog/multi-grain-blueberry-pancakes.html</link>
		<comments>http://www.squamlakeinn.com/blog/multi-grain-blueberry-pancakes.html#comments</comments>
		<pubDate>Sun, 15 Apr 2012 20:37:11 +0000</pubDate>
		<dc:creator>Rae Andrews</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.squamlakeinn.com/?p=1159</guid>
		<description><![CDATA[From the Squam Lake Inn, Holderness, NH Ingredients: 1 ½ c. flour 2 heaping T. old-fashioned oats 2 heaping T. [...]]]></description>
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<p><em>From the Squam Lake Inn, Holderness, NH</em></p>
<p><strong>Ingredients:</strong></p>
<ul>
<li>1 ½ c. flour</li>
<li>2 heaping T. old-fashioned oats</li>
<li>2 heaping T. wheat germ</li>
<li>2 T. yellow corn meal</li>
<li>¾ t. baking soda</li>
<li>1 ½ t. baking powder</li>
<li>2 t. sugar</li>
<li>¼ t. salt</li>
<li>2 large eggs</li>
<li>1 ½ c. buttermilk</li>
<li>¼ c. milk</li>
<li>4 T. butter, melted</li>
</ul>
<p>Preheat griddle or large skillet on medium high. Wisk together dry ingredients. Combine w/ beaten eggs, buttermilk and milk in a bowl using a fork. Do not over mix. Cut melted butter into the batter. Brush griddle or pan generously with butter before pouring patter. Add fresh blueberries to the pancakes after pouring batter onto griddle. Cook till bubbles appear in the center of the pancake. Flip and finish until golden brown Serve with NH Maple Syrup and Rae’s Maple Sugar Bacon.</p>
<p><strong>Options:</strong></p>
<p>Add julienne apples sprinkled lightly with cinnamon and sugar, after pouring batter onto griddle.<br />
This recipe works great if you have some “plain” eaters at your table. Simply leave out any berries or apples!</p>
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