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The official Blog of Bernadine's Stillman Inn!

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Best Bed and Breakfast Lavender Cookies!

These cookies are good any time, any where but they are especially scrumptious with a hot cup of tea and conversation with a friend!

Lavender Cookies
Ingredients:
5/8 cup butter room temp
1/2 cup white sugar
1 egg room temp
1 TBLS Lavender flowers from your garden or on line
1/12 cups all purpose flour
Optional Frosting: Mix a bit of water with some powdered sugar, sprinkle with sprinkles or lavender if you'd like.

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets
Cream together the butter and sugar. Beat the egg and blend into the butter and sugar. Mix in the laavender flowers and the flour. Roll some dough in your hand and flattend slightly. Place on cookie sheet
Bake 15 to 20 minutes or until golden. Remove cookies to a cooling rack. When cool, pour a bit of powdered sugar mix on each one and top off with sprinkles, decorative sugar and/or lavender flowers if desired
Enjoy! These are just great!

Gifts from Guests

Posted by on in Stillman Inn Blog

Not too often but from time to time a guest will bring us a gift. Sometimes it's a gift for our granddaughter. What sweet people to do such a thing. It's not expected and it is a lovely surprise when it happens reminding us of how blessed we are to be in this business!

Thank You Dear Guests!

Last weekend we received a couple of really welcome gifts. A couple from Chicago talked with Dave on the phone long enough to know how we love the Greek lemon soup from Greek town. Wish I knew the proper name for it. And if you know Dave, you know how easy he is to get to know before you ever get here so this wouldn't surprise you!

To our surprise they checked in on Friday with two take-out orders of soup. Oh how we enjoyed that. It was like being in Chicago and brought back sooooo many great memories. Like the first time we met our son. He was 5 weeks premature and in the hospital. We were to adopt him so we went to meet him right away. Afterwards we celebrated in Greek town with our daughter and of course had our favorite soup and flaming cheese!


Saturday we had some new friends stop in with their charming family. They presented us with a lovely and delicious pineapple.

I quickly pulled out one of my favorite books "The Gentle Art of Domesticity" by Jane Brocket. In it she writes about her first experience with being gifted with this lovely jewel of a fruit. Not only does she discuss the symbolism of "hospitality" that it carries with it but she also discusses it as an art form and how we see it in crochet, prints on fabric, carved on furniture, in architecture, etc. Interesting.

On the web I found this description "The princess of fruits and the symbol of hospitality". I like that.

Dave loves, loves, loves, Pineapple Upside Down Cake and I make it for him every March 17th for his birthday as any smart wife would! Please enjoy this recipe. I bake ours in a round cast iron skillet!

Pineapple Upside-Down Cake
1/4 cup margarine or butter
2/3 cup packed brown sugar
1 can (16 ounces) sliced pineapple, drained
Maraschino cherries,if desired
1 1/3 cups all-purpose flour
1 cup granluated sugar
1/3 cup shortening
3/4 cup milk
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
Heat oven to 350. Heat margarine in 10" ovenproof skillet or square pan, 9x9x2 inches, in oven until melted. Sprinkle brown sugar over margarine. Arrange pineapple slices in skillet. Place cherry in center of each pineapple slice.

Beat remaining ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet. Bake skillet 45 to 50 minutes, square 50 to 55 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto heatproof plate. Let skillet ramin over cake a few minutes. Serve warm and, if desired with Whipped Cream.

Blog Special: Come and stay with us 3/17 and have a piece of Dave's fresh baked Upside Down Cake! Just mention the word "Pineapple" when you book your room!

Tagged in: recipe recipes

Figgy Pudding at the Stillman Inn

Posted by on in Stillman Inn Blog

Yes, it's true...we made Figgy Pudding and so much more here at the Inn for our family Christmas. Wish we had a picture but we had so many people and so much food it just didn't happen.

Basically we went to "You Tube" to see how it was done. Then we went to http://www.allrecipes.com/ to select a Figgy Pudding recipe of which there are many and they are highly varied in what goes in and how to cook it. This is the first time, and we just love first times, we have "steam cooked" something and it was very interesting. You can use the oven or steam the pan in a pot on the stove.


We got lucky. Our bundt pan fit into one of our old cast iron pots. The lid was tight and perfect. We did have to check it regularly and add water to the cast iron pot to keep it steaming. We were brave and used a bundt pan that we put lots of cooking spray and butter on. We had heard it was hard to get the pudding to release once cooked. But that wasn't the case. The only disappointment was when we went twice in the recipe to set a flame to it. It was a very small flame that lasted only seconds. We expected something bigger. Oh well.


It was actually quite good. It didn't take long for us to make an educated guess that "Figgy Pudding" is simply bread pudding. We had fun and it was interesting. Would only do it again for traditions sake...if we decide to make this a tradition!


So come and stay with us next Christmas and sing out "We won't go until we get some, we won't go until we get some, we won't go until we get some so bring it right here"!

Mission "Figgy Pudding" Discount: To celebrate our great success we are offering 20% off your midweek two night stay in either of the Fireplace rooms, now through January 2011. (Does not include New Years - Sorry!)

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