I am tearing pages out of magazines so I can toss out all that bulk and try the recipes when I get time. I may never get around to them, but for now I can dream.

These are from Yankee Magazine, April 1992, recipes from New England Bed and Breakfast Inns.

Apple-Cinnamon Quiche
from Captain Ezra Nye House, Sandwich, Massachusetts

1 tart apple, shredded
2 tablespoons butter
7 ounces shredded aged Vermont cheddar cheese
1 unbaked 10 inch pastry shell
1 tablespoon sugar
1/4 teaspoon cinnamon
3 large eggs
1 1/2 cups whipping cream

Preheat oven to 375 degrees. Saute the apple for 5 minutes in the butter. Combine with the cheese and place in the pie shell. Combine the sugar and cinnamon and sprinkle over the apple and cheese. In a bowl lightly whisk the eggs and whipping cream together. Pour over the apple and cheese. Bake for 35 minutes until set.

Oatmeal-Raisin Scones
from the Village Green Inn, Falmouth, Massachusetts

2 cups flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled
1 1/2 cups oats
1/2 cup raisins
1 cup buttermilk
Cinnamon and sugar for sprinkling

Preheat oven to 375 degrees. Combine the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. Stir in the oats and raisins. Add buttermilk and mix with a fork until the dough gathers into a ball. Turn out onto a lightly-floured surface and knead 6 to 8 times. Pat out to 1/2-inch thickness. Cut 8 to 10 rounds, or wedges and place them on an ungreased cookie sheet. Sprinkle with cinnamon and sugar, and bake 20 to 25 minutes.