Ghosts of Long Island By Kerriann Flanagan Brosky

While in the library the other day I came across a section of witches, witchcraft, covens, ghosts, and all sorts of things, This book was in this section. It’s a book of paranormal stories from Long Island, New York. It has meanings of different types of ghosts and paranormal references.

The Ghost of Stony Brook’s Country House. The Country House is a restaurant in the town of Stony Brook. The main ghost who haunts this place is called Annette Williamson.  This restaurant is located on 25A and Main Street in the Historic section of Stony Brook. The building was originally build as a farmhouse for a family in the early 1700’s. It actually was operated as a farm until 1900 then as a residence and finally as a restaurant.  It became a restaurant between 1960 and 1970.  There is a cemetery on the property in the back woods. Annette Williamson is one of the people is laid to rest there. As the story goes on Annette Williamson’s family were the original owners of the Country House and Annette was murdered in the house during the revolutionary war when she was accused of being anti-British. She was the only person in her family in the house at the time. The current owner Bob Willemstyn has had several occurrences where he has seen her or has been in here presence.

The Ghost of Cedarmere. Cedarmere was the country home of William Cullen Bryant and is located in Roslyn Harbor. Bryant named it Cedarmere because of the cedar trees and these trees circled a pond, also known as a “mere,” on the property.  The original part of the house was constructed in 1787 by a Quaker farmer namedRichard Kirk.  William Cullen Bryant extend the property and used many of the homes on the property. He lived there until he died in 1878 and left the Cedarmere estate to his daughter. Julia had sold it to her nephew, Harold Godwin, in 1891. There was a fire in the servants wing in 1902 that burnt most of the house down. Godwin used a similar floor plan to rebuilt Cedarmere and lived there until passed in1931. According to the will of William Cullen Bryant’s great-granddaughter the remaining 7 acres of the estate were to be preserved by Nassau county in his memory. After years of vacancy repairs to the property were started in 1994 and the house was open to the public. The care taker who manages Cedarmere, Harrison Hunt, who is an expert on the property tells of how a worker saw a ghost of a Native American walking through the property at dusk. There were other sightings of different ghosts on the property like the victorian woman in the mill house. No one seemed to know whom these ghosts were.

***This place is actually a beautiful place to visit during the spring and at sunset. I don’t live that far from it.***

The Fire Island Lighthouse. The original lighthouse was built in 1827 and 30 years later it was replaced by a taller version of it.  This section tells how  some people hear or see a ghost hanging in the light house. Some hear music, foot steps, or moaning. Apparently some windows don’t stay shut. Some say the lighthouse is haunted by the keeper who had to cremate his daughter, whom had died from a worsened lung condition, in the fire place.

A Fun House For Ghosts. The owner of a grand Victorian in Patchogue, Long Island has experienced several different positive ghostly encounters since him and his family moved in back in 2003

The Lady of the Lake. A native american princess supposedly haunts the lake because the man she was suppose to marry was killed by a white faced settler. Apparently she committed suicide in Lake Ronkonkoma.

The Wickham Murders of 1854. The Wickham family is a family who has lived in Cutchogue for generations. The pages tell on how two member of the Wickham family, James and Frances, and one of the black servants whom had been 15 years old were murdered by a former employee of the farm. The employee was  Nicholas Beham “Bain” was terminated a few day prior to him murdering these people for being a disturbance on the farm. Bain was found in the woods several days after the funeral, hung behind the jail in Riverhead, and is buried in an unmarked grave. Since then there has been unexplained occurrences in the room of the murder.

see part 2 for the rest


Is going back to school worth it?

I’ve been having trouble getting into my field of study. I’m 25 and will lose parental health care coverage in less than a year. Is it worth going back to school to become a nurse even though it isn’t what I wanted to do as a career. I feel like there is no other option for me because I’ve had the worst of luck this year with finding a career in the art/media/advertising field that everything is pointing to going back to school. My mother is even trying to get a position for me in the Hospital that she works in as a secretary so at least when I turn 26 i will have health care and i can afford to go back to school to become a nurse. It will take two more years of schooling at most but I already have a bachelors degree so I wouldn’t have to take classes that others students have to because i will be getting my second degree. So do you think becoming a nurse is worth it if it means giving up my dreams of working in advertising and media?

No Bread – Gluten Free Holiday recipes

Since my brother’s girlfriend is gluten free it gave me the idea to post up some festive NO BREAD recipes that will help you cook for everyone and not have to make the separate dish for that one or two people who are gluten free. Plus I’m throwing in some vegetarian recipes in there too.

Cookie Crumb Crust

  • gluten free non stick spray (yes there is such a thing)
  • 1 1/2 cups finely ground gluten free cookie crumbs (DO NOT USE WHOLE COOKIES measure it out)
  • 4 tablespoons or dairy free butter substitute, melted

preheat oven to 350 F. Spray a nine inch pie pan with cooking spray.

In mixing bowl, mix the crumbs and melted butter until fully combined. Dump into pie pan and evenly press until smooth over the bottom and sides of the pan.

Bake for 8 to 10 minutes or until warm, fragrant, and lightly toasted. Let cool before filling .

Chocolate Raspberry Bonbons


  • 3/4 cup dark chocolate, 73%
  • 1/4 cup raspberry jam


  • Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
  • Using a small paint brush, coat the bottom and sides of a candy mold.
  • Place mold in freezer for 10 minutes to allow chocolate to harden.
  • Remove mold from freezer.
  • Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
  • Paint chocolate over raspberry jam to cover and make final layer.
  • Place in freezer for 10 minutes to harden.
  • Remove from freezer, turn mold upside down and pop candies out of mold.
  • Serve.

Strawberries and Cream Truffles


  • 2 packets strawberry jelly
  • 1 cup coconut
  • 1/3 can condensed milk
  • 1/2 cup white chocolate chips


  • Knead together ONE packet jelly, coconut and condensed milk using the back of a fork until thoroughly mixed.
  • Chill 30 minutes.
Roll 1 teaspoon mixture into a ball.
  • Throw into a pie plate with the other packet of Jelly.
  • Roll to coat thoroughly, put on a plate and chill another 30 minutes.
  • Melt 1/2 cup of white chocolate buttons, and spoon a teaspoon full over each truffle, chill again.

Gluten Free Chocolate Mint Brownies, Microwave Recipe(GF)


  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter or 1/2 cup canola oil
  • 3/4 cup sifted rice flour
  • 1/2 cup sifted cocoa
  • 1/2 cup chopped walnuts

Peppermint Icing

  • 2 tablespoons butter
  • 1 cup icing sugar
  • 1 tablespoon half-and-half cream
  • 1/8 teaspoon peppermint extract

Glaze •    2 tablespoons butter •    1/4-1/3 cup chocolate chips Directions:

  1. Beat together eggs, sugar, vanilla extract and salt for one minute.
Add melted butter or canola oil.
  3. Stir well with a wooden spoon (not mixer) so that the sugar is well mixed with the butter or oil.
  4. Stir in the sifted flour, cocoa and walnuts
  5. Lightly spray or grease a glass 10 by 10 inch baking pan.
Microwave on High for 5- 6 minutes.
  7. When done the top looks dry but will spring back.
  8. In a 1000 watt microwave I recommend baking on medium high for 5- 6 minutes.
  9. Stir together icing ingredients and spread over cooled brownies.
  10. For Glaze Melt ingredients together in glass measuring cup in the microwave for about 1 minute on medium.
  11. Drizzle over peppermint icing layer.
  12. Chill and slice.
Makes about 25 squares.

Desserts that you couldn’t imagine diet

I’ve been on weight watchers for the past month and I’m loving it. I’ve lost 4 pounds and they don’t starve you. Here are some delicious recipes for dessert. Hope you enjoy.

No-Cook Peanut Buttery Cookie Dough Bites

No-Cook Peanut Buttery Cookie Dough Bites


  • 3/4 cup(s) canned chickpeas, rinsed and drained
  • 3 tablespoons creamy peanut butter
  • 1/3 cup dark brown sugar
  • 1 tsp low fat cream cheese   
  • 1/2 tsp vanilla extract   
  • 1/4 tsp table salt   
  • 1/8 tsp baking soda   
  • 2 Tbsp all-purpose flour   
  • 2 Tbsp peanut butter chips   
  • 2 Tbsp powdered sugar   
  • 2 tbsp unsweetened cocoa powder


  • Combine chickpeas, peanut butter, brown sugar, cream cheese, vanilla extract, salt and baking soda in a food processor; process until completely smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until mixture is chilled, at least 1 hour.
  • Using a melon baller, scoop cookie dough mixture into 36 small balls; gently place in a mixing bowl.
  • In a small bowl, sift together powdered sugar and cocoa powder; remove 2 tablespoons of sugar mixture and gently toss with chilled cookie dough bites (reserve remaining sugar mixture).
  • Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving. Yields 1 cookie per serving.

Serves: 36

Chocolate Chip Cheesecake

Chocolate Chip Cheese cake


  • 1 cup(s) sugar  
  • 2 Tbsp all-purpose flour  
  • 1 cup(s) fat free cottage cheese  
  • 2 tsp almond extract, or less to taste  
  • 6 large egg white(s)  
  • 3/4 cup(s) mini chocolate chips, divided  
  • 10 item(s) cream filled chocolate sandwich cookie(s)  
  • 8 1/2 Tbsp fat-free cream cheese  
  • 8 oz low fat cream cheese, tub-style


  • Preheat oven to 325ºF.
  • Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
  • Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
  • In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
  • In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
  • Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
  • Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.

serves: 12

Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake


  • 2 1/4 cup(s) all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp table salt
  • 3/4 cup uncooked beets, peeled and finely grated
  • 1 cup(s) low-fat buttermilk
  • 7 tsp fresh lemon juice
  • 1 tbsp lemon zest
  • 6 tbsp unsalted butter
  • 18 tbsp sugar
  • 2 large eggs
  • 1 pinch table salt

•    Preheat oven to 350°F and spray a Bundt pan with cooking spray.
•    In a medium bowl, sift together flour, baking soda and salt. In another medium bowl, mix together beets, buttermilk, lemon juice and lemon zest . In a large bowl, using an electric mixer, beat together butter and sugar until fluffy. Add eggs and vanilla; beat well. Alternate adding flour and beet mixtures to creamed butter and sugar, using a mixer, until combined.
•    Spoon evenly into pan (batter will be thick — use spoon to level the top). Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely before unmolding onto a serving platter.
•    Meanwhile to make glaze, in a medium bowl, beat together cream cheese, powdered sugar, milk, vanilla extract and salt; drizzle evenly over top and sides of cooled cake. Slice into 16 pieces and serve. Yields 1 piece per serving.

Serves 16


Holiday Desserts

Pie Crust

  • 2 cups all purpose flour
  • 2 teaspoons salt
  • 1/2 cup wesson oil
  • 1/4 cold milk

Mix together flour and salt in a bowl. Add the milk to the oil, then add the wet ingredients to the dry and mix well. Divide the dough in half. Roll out into 2 pie crusts. Add any filling to the pie crusts. Bake in oven at 425 for 10 minutes, then at 350 until done.

French Silk Pie

  • 1/2 cup butter
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 2 squares semi-sweet chocolate, melted and cooled
  • 2 eggs, beaten for 5 minutes
  • baked pie shells
  • whipped cream and shaved chocolate for garnish

Blend sugar and butter with electric mixer. Add chocolate, vanilla, and eggs and beat until firm. Spread into baked pie shell and refrigerate. Top with whipped cream and shaved chocolate.

Frozen Chocolate Mint Pies

  • 1 cup butter
  • 2 cups powdered sugar
  • 4 squares unsweetened chocolate, melted
  • 4 eggs
  • 1 teaspoon peppermint extract
  • 18 vanilla wafer cookies (use Nilla wafers)
  • 1 cup heavy cream
  • 1 or 2 tablespoons confectioners sugar
  • 1/4 teaspoons vanilla extract
  • 18 walnut halves, chopped
  • 18 maraschino cherries
  • 18 cupcake papers

Combine butter age sugar. Blend in melted chocolate. Add eggs and beat well. Blend in extracts. Place cupcake papers in muffin tin and put one vanilla wafer in the bottom of each. Fill each paper 3/4 of the way with the chocolate mixture.
In a separate bowl ship heavy cream until soft peaks appear. Whip in 1 to 2 tablespoons of confectioners sugar and 1/4 teaspoon vanilla extract. Top each cup with a spoonful of whipped cream. Sprinkle nuts over them and top each with a cherry. Place in freezer when fully frozen transfer to zip lock back in freezer until ready to serve.

Red Velvet Fudge

  • 12 ounces cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon table salt
  • 1 pound powdered sugar
  • 1 cup white chocolate morsels
  • 2/3 cup milk chocolate morsels
  • 1 (1-oz.) bottle red liquid food coloring
  • 1 cup toasted chopped walnuts

1. Line an 8-inch square pan with parchment paper, extending over sides; coat with cooking spray.

2. Beat cream cheese and next 3 ingredients with an electric mixer until creamy. Beat in powdered sugar, 1 cup at a time. Beat at high speed 3 minutes.

3. Melt white chocolate according to package directions; beat into cream cheese mixture. Reserve one-third of cream cheese mixture. Melt milk chocolate according to package directions. Stir milk chocolate and food coloring into remaining two-thirds of cream cheese mixture. Fold in walnuts. Pour into prepared pan; tap pan on counter to remove air bubbles. Freeze 10 minutes.

4. Spread reserved cream cheese mixture over fudge; chill 4 to 24 hours. Remove fudge from pan. Cut into rectangles, rinsing and wiping knife clean between each slice. Chill until ready to serve.

Mexican Hot Chocolate Trifle

  • 6 ounces unsweetened baking chocolate, chopped
  • 3/4 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups firmly packed light brown sugar
  • 3 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 3/4 cups cake flour
  • 1/4 cup unsweetened cocoa
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon table salt
  • 2 1/4 cups milk

1. Preheat oven to 350°. Microwave chopped chocolate in a small microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave 2 to 2 1/2 more minutes or until melted, stirring every 30 seconds. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add melted chocolate and vanilla, beating at low speed just until blended.

2. Sift cake flour with next 4 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Wash and dry beaters.

3. Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into 3 greased (with butter) and floured 9-inch round cake pans.

4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to parchment paper-lined wire racks, and cool completely (about 1 hour). Cut cake layers into 1-inch cubes.

5. Layer one-third of cake cubes in a 4-qt. bowl. Top with one-third each of Chocolate Ganache and Marshmallow Topping. Repeat layers twice.

Chocolate Ganache

  • 3 (4-oz.) semisweet chocolate baking bars, chopped
  • 2 (4-oz.) bittersweet chocolate baking bars, chopped
  • 1 1/2 to 1 3/4 cups heavy cream

Microwave first 2 ingredients and 1 1/2 cups cream in a medium-size microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave 3 to 3 1/2 more minutes or until melted, stirring every 30 seconds. Stir in up to 1/4 cup cream, 1 Tbsp. at a time, until desired consistency is reached.

Note: Reserve 3/4 cup ganache to serve with trifle. Just before serving, reheat reserved Chocolate Ganache in a microwave-safe bowl at MEDIUM (50% power) for 30 to 60 seconds, stirring every 30 seconds.

Marshmallow Topping

  • 3 (7 1/2-oz.) jars marshmallow crème
  • 3 cups heavy cream
Beat marshmallow crème and 1 cup heavy cream at low speed with an electric mixer 1 to 1 1/2 minutes or until combined and smooth. Add remaining heavy cream; beat at medium speed 2 minutes or until light and fluffy.