The Best From Swans Nest

Kathy Grant, owner of the Swans Nest Inn on beautiful Lotus Bay, has collected more than a hundred mouth-watering recipes that she not only offers her B and B guests, but the brides who book their engagement and wedding parties at the inn.

Now you can enjoy the same treats like sweet sausage coffee ring, lots of marvelous muffins, quiche, stuffed mushrooms and many, many more!

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Kathy Grant’s first job was cleaning rooms at a bed-and-breakfast. She loved that that old home and the hospitality given to the guests and decided right there and then that she would one day own her own B&B. That desire led her to earn a degree in hotel management from SUNY Brockport in Western New York where her roommate and BFF was Tori Cannon.  When she came to visit Tori on Lotus Bay, Kathy knew that’s where she wanted to open her own business.  Contractor Anissa Jackson resurrected a decrepit old home, bringing it back to its former glory and Kathy opened Swans Nest Inn, a three-bedroom B&B where she also hosts afternoon teas, engagement, bridal, and baby showers.

Kathy serves her guests a wide variety of light and hearty breakfasts and you can check out those recipes in The Best From Swans Nest, along with the cookies, cakes, scones, and hors’ doeuvres and punches she serves.

Bon appetit!





                                          Kathy’s Oatmeal Chocolate-Chip Cookies

These cookies are Kathy’s BFF, Tori’s, favorite cookies. Will they become your favorite, too? (This recipe first appeared in Panty Raid and is included in The Best From Swans Nest.)

1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts (can substitute pecans)
1 cup semisweet chocolate chips (can substitute raisins)

Preheat the oven to 375ºF (190ºC, Gas Mark 5). In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking trays. Bake for 12 minutes. Allow the cookies to cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.

Yield: 3½ dozen cookies

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