319 Meeker St. Galena, IL 61036

815-777-3000

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Recipes

Raspberry Almond Dove Chocolate Cookies

These delicious cookies are a Jail Hill Inn favorite!
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 40 Cookies

Ingredients

  • 1/2 cup Butter Softened
  • 1/2 cup White Sugar
  • 1/2 cup Packed Brown Sugar
  • 1 Egg
  • 1 teaspoon Almond Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup white sugar for decoration
  • 40 pieces Dove Milk Chocolates unwrapped
  • 1 cup confectioner's sugar For topping drizzle
  • 1 tablespoon raspberry liquor (or milk to substitute) For topping drizzle
  • 4 teaspoons raspberry jam For topping drizzle
  • 1/4 teaspoon almond extract For topping drizzle

Instructions

  • In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth.  Blend in the egg and 1 teaspoon almond extract.  Combine the flour, baking soda and salt; stir into the creamed mixture.  Cover dough and refrigerate for at least one hour, or until easy to handle.
  • Preheat the oven to 325 Degrees F.  Roll dough into 1 inch balls, roll the balls in the remaining white sugared. Place the balls two inches apart onto ungreased cookie sheets.
  • Bake cookies for 10 to 12 minutes in the preheated oven, or until golden brown.  While hot from the oven, immediately press a Dove chocolate into the center of each one.  Remove from the cookie sheets to cool on wire racks.
  • In a small bowl, mix together the confectioner’s sugar, raspberry liquor, raspberry jam and 1/4 teaspoon almond extract until smooth.  Drizzle over cooled cookies

Notes

Cashew Cookies with Brown Butter Frosting

This delicious, melt in your mouth cookie, will have you coming back for more.
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 Cookies

Ingredients

  • 1 cup brown sugar firmly packed
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/3 cup sour cream
  • 1 cup salted cashews chopped

Frosting

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy; about 2 minutes. Add egg and vanilla; continue beating until well mixed.
  • In a medium bowl, combine flour, baking powder and baking soda. Reduce speed to low. Slowly add in flour mixture alternately with sour cream, until well mixed. Stir in cashews.
  • Using a medium cookie scoop, (1 ½ tablespoons) drop dough 2 inches apart, onto prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Allow cookies to cool on pan for a few minutes before removing them to a wire rack. Cool completely. Prepare the frosting.
  • Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4 to 6 minutes). Keep your eye on the pan because the butter can go from brown to burnt in a matter of seconds. Immediately remove from heat. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind. Cool butter for 5 minutes.
  • Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies and enjoy!

Notes

Candied Pecans

These delicious treats are great additions to meals or eaten as a snack.
Course Appetizer, Dessert, Salad, Snack
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Cups

Ingredients

  • 1/2 cup Granulated Sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 16 ounces unsalted pecan halves (4 cups)
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon water

Instructions

  • Preheat oven to 300 degrees F.  Line a large baking sheet with parchment paper and set aside.
  • In a medium bowl, add sugars, cinnamon, and salt.  Whisk until combined.  Set aside.
  • In a large bowl, whisk the egg white, vanilla and water together until frothy.  Add the pecans and gently toss.
  • Spread the pecans out in a single layer on a prepared baking sheet.  Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
  • Remove from the oven and let the pecans cool on the baking sheet.  When completely cool, store in an airtight container for up to 1 month.

Notes

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