South Carolina Bed and Breakfast Association
1707 Lyttleton Street
Camden, SC 29020
Sensational in any Season...Top Ten Inns in the Nation; Top Innkeepers; rec ...more
Preparation Time: 1.5 hour
Oven Temperature: 350
- 1/2 cup butter, softened
- 1 cup flour
- 1/2 teaspoon salt
- 2 cuts extra sharp cheese, grated (aged cheddar is great)
- 1/4 cup nut meat, finely chopped (pecans are perfect)
- Tabasco optional
Preparation Method: Cream butter until soft and fluffy. If you want to add a little
"zip", sprinkle Tabasco into the butter mix. Sift flour and add salt. Mix in the cheese and nuts. Form into rolls and wrap in wax paper. Chill in the refrigerator for an hour or overnight. Slice thin and bake at 350 degrees until light brown.
Comments to Viewer: Serve at room temperature... make plenty as they always disappear.
Preparation Time: 3 hours
Oven Temperature: n/a
- 1 (3 oz) package cream cheese, softened
- 2 teaspoons butter flavoring
- 1 teaspoon vanilla flavoring
- 1 pound powdered sugar
- 1/2 teaspoon mint extract (or your favorite)
- Food Coloring, as desired
Preparation Method: Mix
cream cheese, butter flavoring, vanilla flavoring, extract and slowly (as in very slowly, so you don\'t wear the sugar) add the powdered sugar. Once it is well blended, add the coloring if desired. Mixture will be fairly dry; knead it slightly to soften. Roll mixture between two sheets of parchment or wax paper to desired thickness (recommend 1/2 inch). Remove top sheet of paper and cut into desired shapes (if in a hurry, just cut in small diamond shapes with a very sharp knife -- or, cut the mixture into holiday/seasonal shapes. Repeat rolling/cutting process until all the mixture has been used. Place mints in a single layer and allow to sit at room temperature for about two hours or more. Turn the mints over and allow to sit for
another hour. Refrigerate in an airtight container. These mints keep beautifully.
Comments to Viewer: Perfect to leave beside your guest beds or to serve for a bridal/baby shower.
No Inn Found for id = 70
Preparation Time: 20 - 25 minutes
Oven Temperature: 350
- 3 Cups Flour
- 1/2 Cup Sugar
- 3 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 1 Egg
- 1-3/4 Cup Eggnog
- 1/2 Cup Vegetable Oil
- 1/2 Cup Golden Raisins
- 1/2 Chopped Pecans
Preparation Method: In a large bowl combine first five ingredients. In separate bowl, combine egg, eggnog and oil. Stir into dry mixture until moistened. Fold in raisins and pecans.
Fill greased or paper lined muffin tins, filling 3/4 full.
The Grove - The Inn on Harlee
408 Harlee Street
Marion , SC 29571
Nestled on five acres, The Grove is an island of retreat where our gates st ...more
Preparation Time: 2 minutes
Oven Temperature: 375
- 1 large Granny Smith apple, peeled, sliced
- 2 Tbs. sugar
- 1 tsp cinnamon
- 2 Tbs butter
- 3 Eggs
- 1-1/2 cups whipping cream
- 7 oz. cheddar cheese, grated
- 1 unbaked 10 inch pie crust
Sauté apple in butter for 5 minutes. Layer apple, sprinkle sugar , cinnamon, and cheese over apple. In a bowl, whisk eggs and whipping cream until mixed well and pour over apple mixture. Bake at 375
degrees for 35 minutes or until set.
Preparation Time: 6 minutes
Oven Temperature: na
- 2 cups strawberries, thawed and drained
- 2 cups Half and Half
- (1) 4 oz container strawberry yogurt
- 1/3 cup sugar, if berries are unsweetened
Put all ingredients in a blender and process until smooth. Refrigerate overnight and serve in a pretty sherbert dish the next morning. Garnish with a slice of strawberry or a mint leaf. Cool and refreshing and easy to make for bridal luncheons, etc.
Sunrise Farm Bed and Breakfast
325 Sunrise Drive
Salem, SC 29676
Sunrise Farm Bed & Breakfast is "Your Country Home Away from Home ...more
- 2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 Tbls. ground cinnamon
- 1 ½ cup sugar
- ½ cup brown sugar
- 4 eggs, beaten
- 2 cups strawberries (fresh, chopped)
- 1 ½ cup canola oil
- 1 ¼ cup chopped pecans or walnuts (plus a little extra for topping)
- Demerara cane sugar (for topping)
Preparation Method: In medium bowl, sift the dry ingredients together (excluding the brown sugar). In a large bowl, combine the eggs, brown sugar, strawberries, and oil. Add the dry ingredients to the egg mixture and mix until blended. Fold in the nuts. Spoon into two greased 5 x 9- inch loaf pan. Sprinkle with cane sugar and a few chopped nuts. Bake in a 325 deg. F. oven for about one hour. Makes 2 loaves.
Preparation Time: 40 minutes
Oven Temperature: 350
- ¼ cup canola oil
- 1 large egg
- ¼ cup Splenda brown sugar blend (or ½ cup granulated or brown sugar)
- 1 ½ cups Old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ¾ teaspoon Cinnamon Plus Spice Blend (Pampered Chef) (or any cinnamon blend)
- ½ cup 2% milk
- walnuts, dried cherries (chopped) for topping (or any combo of dried fruit)
- heavy cream, half & half, milk, or yogurt (optional for serving)
Preparation Method: In a bowl combine the oil, egg, and sugar blend. Add the oatmeal, baking powder, salt, cinnamon spice blend, and milk. Mix well. Spoon into an 8 x 8 in. baking dish sprayed lightly with non-stick spray. Top with walnuts and chopped dried cherries. Bake in a 350 deg. oven for 20-25 minutes.
Comments to Viewer: Makes 2 to 4 Servings. May be doubled and baked in a 9 x 13 in. baking pan, or 2-quart casserole.
Preparation Time: 1 hour for pears, 30 minutes sauce
Oven Temperature: n/a
- 1/2 cup dry white wine
- 1/2 cup water
- 1 bay leaf
- Zest of 1/2 lemon
- 1 cup granulated sugar
- 6 small firm pears such as Bosc, cored from bottom with stem left intact
- 2 cups heavy cream
- 1/4 cup Amaretto
- 6 Amaretti cookies, crumbled
Preparation Method: In a medium-sized, nonreactive saucepan, combine the wine, water, bay leaf, lemon zest, 1/2 cup of sugar. Bring to a boil over high heat. Add the pears. Cover, reduce the heat to low, and simmer for 45 minutes, or until the pears are tender. Baste the pears with the liquid several times during cooking.
Transfer the pears with a slotted spoon to a plate to cool.
Put the remaining 1/2 cup of sugar in a heavy bottomed saucepan and stir constantly over medium heat until the sugar begins to foam around the edges. Continue to cook without stirring until it turns dark brown and caramelizes.
At the same time in a small saucepan, heat 1 cup of heavy cream over low heat. Very carefully, stir the hot cream, a little at a time, into the caramelized sugar. Stir in the liqueur then transfer to a bowl to cool completely.
In a medium sized bowl, whip the remaining 1 cup of cream to soft peaks with a hand mixer set on medium. Fold in the liqueur-flavored cream.
Cover and refrigerate until ready to serve.
Stand the pears upright and spoon the chilled cream over them, and sprinkle with the Amaretti crumbs
Garden House, The
302 South Main Street
Simpsonville, SC 29681
Southern hospitality for business travelers or special getaways. Convenient ...more
Preparation Time: 5 minutes
Oven Temperature: 400
- 2 Tablespoons butter
- 2 Eggs
- 1/2 cup flour
- 1/2 cup milk
Preparation Method: Heat oven to 400. In 9 inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
Beat eggs slightly with wire whisk or hand beater. Beat in flour and milk. Pour into hot pie plate.
Bake 25 to 30 minutes until puffy and deep golden brown. Sprinkle lightly with powdered sugar. Serve immediately topped with fresh berries, stewed fruit, syrup, whipped cream or any combination you like.
Comments to Viewer: I usually lift the pancake out of the pie plate onto a round platter for serving. It makes it easier to slice into wedges for serving.
Pettigru Place Bed & Breakfast
302 Pettigru Street
Greenville, SC 29601
Located on a tree-lined street in the Pettigru Historic District, Pettigru ...more
Preparation Time: 30 minutes
Oven Temperature: 300
- 3/4 cup crushed oat cereal (Honey Bunches of Oats)
- 1/2 cup crushed vanilla wafers
- 1/2 cup flour
- 1/2 cup butter, melted
- 1 tsp almond extract
- 12 oz. cream cheese, softened
- 3/4 cup powdered sugar
- 12 oz. key lime yogurt (or your favorite flavor)
- fresh fruit, sliced (we use strawberry, kiwi, and blackberry)
Preparation Method:For the crust, preheat oven to 300. Mix cereal, wafers, and flour. Then add melted butter and extract. Combine and press into a 10 inch tart pan with removable bottom. Will also make 8 individual tart shells. Bake at 300 until golden brown. 25 minutes for large pan or 15 minutes for individuals. Cool completely.
For the filling, whip together cream cheese, powdered sugar and yogurt. Spread into cooled tart shell and then remove the shell from the pan. Top with fresh sliced fruit. For a flower, start with sliced kiwi around the edge, then a ring of sliced strawberry and finish with blackberries or blueberries in the center. Sprinkle with granulated sugar and serve.
Comments to Viewer: Cooked and unfilled tart shells will keep for up to 2 weeks in an airtight container. Leftover filling can be used to stuff
French toast or make a parfait.
Breeden Inn Bed & Breakfast
404 East Main Street
Bennettsville, SC 29512
Great NY/FL midway or on the way to the NC/SC beaches stay. Encompasses fou ...more
Preparation Time: 15 minutes
Oven Temperature: 350
- 1 Pkg. (8) Crescent Rolls
- 1/2 cup Toll House Semi-Sweet Chocolate Morsels
- 1/2 Stick butter
- 1/2 Cup sugar
- 1 Tsp vanilla, amaretto syrup or almond flavoring
- 1/2 Cup walnuts, pecans or almonds
- 1 Tbs. Hershey's Cocoa Powder
- 1 Tbl Hershey's Cocoa
- 1 Tbs. powdered sugar
(Or) Half n' Half (enough to make consistency for a drizzle using chocolate filling).
Preparation Method: Preheat oven to 350. Crush and toast nuts of choice
until slightly browned.
Grease bake pan with butter.
Cook chocolate morsels, butter, sugar, flavoring and cocoa over medium low heat, stirring until melted and cooked through.
Remove from heat and add roasted nuts to chocolate filling.
Separate crescents on baking sheet.
Divide the sauce between the 8 crescents, placing in the center of each crescent. (See topping suggestions prior to dividing).
Roll each crescent from largest to smallest end.
Bake for 12 minutes or until lightly browned.
Top with the following:
Sift a combination of powdered sugar and Hershey's Cocoa over each crescent. Then top with morsel shavings.
reserve enough chocolate filling and add Half n' Half to make a drizzle.
Fill a small zip lock bag with Chocolate filling.
Make a tiny cut at one end of the bag (or use a pastry bag)and drizzle chocolate sauce over each crescent.
Can top with extra nuts if desired.
Comments to Viewer: Crescents can be cut in half (makes 16)prior to filling and served as appetizers.