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Hocking Hills: What To Do
Hocking Hills: What To Do

Hocking Hills Recipes


Many visitors leave the Hocking Hills with memories of wonderous waterfalls, breathtaking hikes, quality family time ... and unforgettable meals. Collected on this page are recipes from some of the Hocking Hills' favorite restuarants.  Try a taste of the Hocking Hills in your home tonight!

RECIPES

Fresh Ginger Muffins from the Inn at Cedar Falls

Masterpiece Mud Pie from The Sandstone

 

 

 

FRESH GINGER MUFFINS

THE INN AT CEDAR FALLS

1-800-65-FALLS

2 ounces unpeeled ginger root
2 cups flour
3/4 cup plus 3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons lemon zest (from 2 lemons)
3/4 teaspoon  baking soda
1/2 cup butter, room temperature
2 eggs
1 cup butter

Preheat oven to 375 degrees.  Grease the muffin tins.  Cut the unpeeled ginger into large hunks.  If you have a food processor, process the ginger until it is in tiny pieces; or hand chop into fine pieces (you should have 1/4 cup).  It is better to have too much ginger than too little.  Put the ginger and 1/4 cup sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot.  Don't walk away from the pan, this cooking takes a couple of minutes.  Remove from the stove and let the ginger mixture cool.

 

Put the lemon zest and 3 tablespoons sugar in food processor and process until the lemon peel is in small bits.  Add to ginger mixture.  Stir and set aside.

 

Put butter in mixing bowl.  Beat and add remaining 1/2 cup sugar, and beat until smooth.  Add eggs and beat well.  Add buttermilk and mix until blended.  Add remaining dry ingredients and beat until smooth.  Mix in ginger-lemon mixture.

 

Spoon batter into muffin tins so that each cup is 3/4 full.  Bake 15-20 minutes.  Serve warm.

 

MASTERPIECE MUD PIE
The Sandstone Restaurant
740-385-9479

2 ¼ cups finely crushed chocolate sandwich cookies with white filling
1/4 cup butter, melted
1 tablespoon instant coffee crystals
1 cup whipping cream
1 tablespoon instant coffee crystals
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
3 tablespoons coffee liqueur or strong coffee
1 ½ tablespoons brandy (optional)
1/3 cup chocolate-flavored syrup
¼ cup chopped pecans or pecan halves, toasted
¼ cup whipped cream, whipped

 

  1. For crust: In a large mixing bowl, combine crushed cookies, butter and 1 tablespoon coffee crystals. Press evenly onto bottom and sides of a 9-inch pie plate. Cover and freeze for 20 minutes.
  2. For filling: In a medium mixing bowl, mix the whipping cream and 1 tablespoon coffee crystals until coffee is dissolved. Whip cream with electric mixer until stiff peaks form; set aside.
  3. In a large chilled bowl with chilled beaters, beat coffee ice cream, chocolate ice cream, liqueur or strong coffee and brandy, if you like, till just combines.
    Fold in whipped cream mixture. If necessary, chill mixture till it mounds. Remove frozen crust from freezer. Spoon filling into prepared pie shell. Freeze for 6 to 24 hours.
  4. To serve: Let pie stand at room temperature for 30 minutes. Garnish with the chocolate syrup, pecans and whipped cream. Makes 10 servings.