Went there for my daughter's birthday after enjoying Katy's Corner in San Ramon for years. Thrilled, actually to have something other than Plaza and Millie's for breakfast past 11am. What we got was poor service, cramped tables, cold coffee, raw french toast (just how do you manage that one) three wrong order at one table for 7 and well, just a bad experience. I'm sad that it hasn't improved since then.
I can't tell you how happy your post has made me! I'm glad that the Inn is doing well. There have been rumors flying since it was noted for sale in the last few months. That with the news of Manka's destruction have left me blue.
The brick building they are talking about was the original PRS hotel that has been there since the 19th century as was home to many when Point Reyes Station was an actual train station. It sits directly across the street from the Point Reyes Station Cafe (another destination up there on a trip that includes Pine Cone Diner, Cowgirl Creamery, formerly included Manka's and the Point Reyes Winery not to forget Point Reyes Farmstead Cheese with their rennetless blue and the Bovine Bakery for their scones!
I have been mourning Manka's all week and am glad to hear there will soon be another destination (beside Kuleto's new venture) to drag me up there every few months.
EQUIPMENT: Cookie Sheets Parchment Paper Fork Electric Mixer Oven ;)
INGREDIENTS** 1/2 cup unsalted butter, softened 1/2 cup organic or natural peanut butter 1/2 cup organic dark brown sugar 1/2 cup organic cane sugar 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp vanilla extract 1 free range or organic egg 1 1/2 cups unbleached all-purpose flour
Beat butter and peanut butter together with an electric mixer, about 30 seconds. Add the sugars, baking soda and powder, and beat until combined. Add the vanilla and the egg and beat until combined. Stir in the flour incrementally on slowest speed until incorporated. The dough will become thick and difficult to work with. I suggest you chill it for an hour or so until it's easier to work with. Heat oven to 350 degrees F. Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper. Butter the tines of a large fork and use it to press the cookies flat. Make a design of perpendicular lines with the fork. Re-butter the fork as necessary. Bake for 10 minutes or until just starting to brown around the edges. Let cookies rest for 2 minutes, move onto cooling racks to cool. Cookies can be stored for up to 10 days at room temperature in an airtight sealed container.
** Note -- all of these ingredients can be found organic!