Whether you have a sweet tooth or like a savory comfort dish, our local restaurants have teamed up to bring their kitchen to yours!
The Corner Shop’s Peach Cobbler
The Corner Shop is located in Bramwell. Known for their burgers and shakes, the restaurant is a favorite with locals who love homemade ice cream.
- One stick of butter
- 1-1/2cups self-rising flour
- 1-1/2 white sugar
- 1 1/2 cups milk
- Dash of vanilla
- 1 large can of peaches
- Dash of cinnamon
Preheat oven to 350 F. Melt stick of butter in pan. Mix together flour, sugar and milk together. Add dash of vanilla. Pour mixture in the pan. Drain the peaches and spoon them over the flour mixture. Sprinkle cinnamon on top. Bake for one hour or until golden brown. Serve with ice cream.
Dolly’s Diner’s Cherry Delight
Even though Dolly’s is closed for now, you can still enjoy one of their desserts. Whip this dish up for a tasty treat and dream about all their regular favorites.
- 1 pack of graham crackers
- 2 small boxes instant vanilla pudding
- 16 ounce container of Cool Whip
- 1-1/2 cans cherry pie filling
- 3-1/2 cups milk
- Mix pudding with milk and let thicken (about 5 minutes) Mix pudding and Cool Whip.
Line bottom of 9-by-13 inch pan with graham crackers. Cover with 1/2 of pudding cool whip mixture. Repeat graham cracker layer. Add another layer of mixture. Top with cherry pie filling. Refrigerate.
The RailYard’s Signature Chicken Piccata
One of the RailYard’s signature dishes is their unique take on an Italian classic. It goes perfectly with some simple steamed veggies or grilled asparagus. Missing favorite cocktails? Join them for a virtual happy hour on Facebook!
Ingredients for chicken
- 2-8 oz. chicken breasts, butterflied
- Salt and pepper to taste
Ingredient for potatoes
- 6-8 baby red potatoes
- 1/4 pound butter
- 1/4 cup heavy cream
- 1 tablespoon garlic powder
- 1 tablespooon chopped rosemary
- 1 tablespoon salt
- 1 tablespoon pepper
Ingredients for lemon caper sauce
- 1 tablespoon flour
- 1 tablespoon butter
- 1 cup chicken stock
- 1 tablespoon lemon juice
- 2 tablespoon capers
- 1 teaspoon salt
- 1 teaspoon pepper
In medium stockpot, place red potatoes and cover with 2 inches of water; bring to a boil and cook until tender, about 20 minutes; set butter out to soften. In a small stockpot, start caper sauce; over low heat, melt 1 tablespoon butter, slowly whisking in flour until a paste like consistency is achieved; increase heat to medium-high, and add remaining ingredients while whisking to prevent burning; cook until desired thickness is achieved; set aside
While potatoes are cooking, pat chicken breasts dry and cook using preferred method (grill recommended!) season to taste and set aside, keeping warm.
When potatoes are at desired level of tenderness, strain and return to pot; add heavy cream, 1/4 pound butter and seasonings, and mash until smooth (we prefer ours a little chunky)
To plate, put down two scoops of potatoes, placing 1 chicken breast on top for each serving; pour caper sauce over breast, garnish and serve with a side of your choice. Bon Appetit!
This post was last updated on April 3, 2020