Open weekends in June and daily in July and August. We look forward to your visiting us in 2014.
Groups can make special arrangements for other days and times.
To support our mission the Museum charges an Admission Fee:$2.00 per adult, Children 6-12 $1.00. Children 5 and under and Museum Members are free.
JUSTPLAINFUN(D)Raiser and WonderfulChristmasGift.
COOKBOOK (Station Creations)
This book came out last year and contains over 200 well tested old tyme recipes and a few more more recent recipes (see the recipe f the week above) over 200 in all – favorites from long time residents, mouthwatering favorite recipes from B&Bs, Chef John Wilson’s best of the best, and Nicklaus’ German Restaurant’s German Potato Salad. Venison too, if you’re lucky enough to have any. All ‘family’ tested and sure to please your family, friends and guests. North Country food at it’s best. A best seller last year only a few remain – $19.00 each ($3.00 S&H if ordered)
GREAT CHRISTMAS GIFTS !!!!!! (also available at the HRTC, Community Bank, Copperfield and Garnet Hill Lodge. This really is a ‘personal’ gift others are sure to love.)
Recipe of the Week (from our new Cookbook of course)
Ginger Glazed Almonds
2 T. Unsalted Butter 1 T. Fresh Ginger Grated
3 T. Dark Brown Sugar 1/4 tsp. Ground Ginger
2 T. Water 1/4 tsp. cayenne pepper
1/4 tsp. Sea Salt 2 C. Raw Whole Almonds
Preheat oven to 300o. Melt the butter in a large skillet until just melted. Add all remaining ingredients, except Almonds. Stir until sugar is completely dissolved. Remove from heat and add almonds stir until wll coated. Spread Almonds on a slightly greased cookie sheet. Bake 25 minutes. Stir once or twice during baking. Cool completely and enjoy.
Adapted from Chef John Wilson’s recipe –
If These Platforms Could Talk
This series of presentations is being still being revised and we’re looking at 2015 for a whole new line up of fun, interesting, and educational presentations for patrons of all ages.