Home Enchanted Memories Cabin Retreat Captain's Quarters Peacock Room Victoria's Dream Garden Suite Wild West Tour the Inn Attractions Location Contact Us Policies Peaches N Cream Comments Recipes Packages


Intell-a-Keeper Reservation Tracker

Check Online Availability

Follow us on face book
 Let The Baking Begin:
Melt-a-way Cookies by Marian Hansen
(Gary and I love to make our guests cookies) Asked Marian if I could post the recipe and here it is. They truly do melt in your mouth.
1/2 lb. (2 cubes) butter (no substitute)
3/4 cup cornstarch
1/3 cup confectioner sugar
1 cup flour
Melt-a-way frosting
  Cream butter; gradually add cornstarch and sugar. Blend in flour. Drop by teaspoonfuls onto a cookie sheet (do not grease). Bake 10-12 minutes at 350 degrees until done, but not brown. Cool and frost.
Melt-a-way Frosting
3 oz. cream cheese (softened)
1 teaspoon vanilla
1 cup confectioner sugar
Few drops food coloring (yellow, pink or light green)
Cream all ingredients together.
Enjoy! Great for Valentine's Day...
Brian's Breakfast Casserole
12 eggs                        1 med. pkg. frozen hash browns
1 tsp. salt                     1 lb. shredded cheddar cheese
1 lb. sausage                               1 sm. can mild (whole) chilies
   Spray 9x13-inch baking dish with nonstick coating. Brown and drain sausage, set aside. Combine eggs and salt; beat slightly in mixer. Lay hash browns on bottom of casserole dish. Layer sausage, cheese and green chilies that have been sliced in half on top. Pour egg mixture over all ingredients. Cover with foil or plastic wrap and refrigerate overnight. In the morning, take off wrap, bake at 350 degrees for 45-60 minutes. Let stand 15 minutes before serving. May cover with foil. Yields 8-10. Guest like putting our home made salsa on top.
NOTES: This dish is great for the holidays & brunches. If liked; serve with some yogurt, granola, fruit, toast, pastry and/or some cottage cheese topped with fruit.
Happy Baking! Simple and Easy Recipe! 
Pumpkin Walnut Roll
3 eggs                                                                     2 tsp. cinnamon
1 cup granulated sugar                                      1 tsp. ginger
3/4 cup pumpkin                                                 1/2 tsp. nutmeg
1 tsp. lemon juice                                                1/2 tsp. salt                                              
3/4 cup all- purpose flour                                 1 cup chopped walnut
1 tsp. baking powder                                          Powered sugar
  Beat eggs for 5 minutes. Add sugar, pumpkin and lemon juice, mixing well. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt, mixing well. Spread batter into a well greased and floured 10 x 15-inch jelly-roll pan. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Turn roll onto a clean tea towel that has been sprinkled with powered sugar. Roll cake up in towel and set in refrigerator to cool. (I leave it out on the counter). 
Filling: Beat together 1 (8-ounce) package softened cream cheese and 4 tablespoons butter. Stir in 1 cup powered sugar and 1/2 teaspoon vanilla. Blend until smooth. 
After cake roll has cooled completely, roll out and spread filling all over, roll back up, leaving the towel off. Wrap with freezer wrap or plastic wrap if giving as a gift. Freezes well, slices well. I like slicing while it is frozen. Makes for a better cut. Thaw and serve. Yumminess!!!
Yields: 10-12 servings.
Notes: This looks so pretty sliced with the cream cheese filling all laid out on a crystal plate. You may have guests that are allergic to nuts. May leave nuts totally out of this recipe. I make some with and some without. One large can of pumpkin (29 ounces) makes 3-4 rolls. I do it assembly line. This makes a great gift. It is also good to make for wedding receptions. We use to sell them when our girls were growing up.
Sour Cream Banana Bread
6 bananas                              4 cups flour  

4 eggs                                     1-1/2 tsp. salt

4 cups granulated sugar     2-1/2 tsp. baking soda
1-1/3 cups oil                        2 cups chopped walnuts

1 cup sour cream                             2 tsp. vanilla
   Mix bananas, eggs, sugar, oil, and sour cream together. Add flour, salt and baking soda, (that has been mixed in a bowl separately) slowly into the wet mixture. Add vanilla, chopped walnuts and mix well. Pour into two well greased and floured bread loaf pans.Bake 1-1/2 hours at 325 degrees. makes 2 loaves.
Notes: you may want to use bakers joy instead of greasing and flouring your bread pans.
This bread is very moist, freezes & slices well.
Great for the Holidays!


Meals and Recipes from Amid Summer's Inn Bed and Breakfast


Three Cheese Crustles Quiche

Guests most requested recipe. Rich egg dish and great topped with our homemade salsa. Good served with a seasoned potatoes, and ham. Return guests will comment, "so glad you made this, it's my favorite". Lots of cookbooks sell after this dish.

1/4 cup butter, 1/2 cup flour, 1 cup cream or milk, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon mustard, 1/4 teaspoon nutmeg, 6 large eggs, 1 (3 oz.) package softened cream cheese, 2 cups cottage cheese, 1 lb. cubed Monterey Jack cheese.

Melt butter, add flour until smooth consistency. Beat cream or milk, baking powder, salt, sugar, dry mustard, nutmeg, eggs, and cheeses. Add butter and flour mixture. Stir until well blended. Pour into a 9x13 inch baking dish that has been sprayed with non stick cooking spray. Bake at 350 degrees. Prep Time: 1/2 hour Cook Time: 60 minutes

Serves: 10



Decadent Apple Breakfast Bake


Cross between pancakes and apple pie. The guests really like topping it with ice cream, especially the men. Glad it's in the new cook book. Made lots of copies for this recipe. Great with a side of  sausage, fresh fruit, granola and yogurt. Batter: 10 eggs, 2 1/2 tablespoons granulated sugar, 2 cups milk, 2 teaspoons vanilla, 1 1/4 cups flour, 1 teaspoon  baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg. Mix the eggs, sugar, flour, baking powder, and milk until smooth. Add the melted butter, vanilla, nutmeg, and cinnamon. Cover, and let set overnight in refrigerator. Apple Mixture: 1 3/4 cups granulated sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 2 Granny Smith apples (cut and thinly sliced) 1/4 lb. softened butter. Brush softened butter over sides and bottom of a 9x13 inch baking dish. Combine dry ingredients in apple mixture recipe, sprinkle half over bottom of baking dish. Layer apples evenly and sprinkle the remaining dry mixture over apples. Bake at 350 degrees for 20 minutes. Remove from oven and slowly pour batter mixture over the apples. Return to oven and bake at 520 degrees for 15 minutes. Lower oven to 350 degrees and bake additional 20 minutes. Top with vanilla ice cream or warm pecan maple syrup. Some guests like eating it plain. Garnish with some Granny Smith apple slices that have not been peeled. Serves 10