Innkeeper Industry Blogposts
2011 Innkeeping Show Dates and Location, HomeAway Purchase of BedandBreakfast.com, TripAdvisor Promotion, 2009 Operations Survey and More
Well, there is a good bit on my mind these days, as you can tell from the long title of my column this month. I’m busy with last-minute preparations for the Innkeeping Show in Austin, which starts in a few days (although you will get this while we’re all in Austin learning and laughing together). This column will focus on my two cents about the big purchase in our industry that was announced recently, as well as some other exciting news. Be sure to click through and read this month’s column!
Limited-time TripAdvisor Promo with PAII
We’ve worked out an arrangement with TripAdvisor, so that all innkeepers in the B&B industry can continue to receive the 50% off deal for their new Business Listings Program through April 8th . You must use discount code TRIPDISC to get the deal. If you haven’t investigated their new Business Listings program, I encourage you to check it out. Basically, for a fee you can now add your email address, phone number and hyperlink to your inn’s web site on your TripAdvisor property page. This is a new program for the entire lodging industry, and they’ve had several thousand properties already sign up. I think innkeepers should sign up for three reasons: 1) you’ve poured a lot of time and effort into your own web site, and by having a direct link, you stand a better chance of getting TripAdvisor guests over to your site, 2) through your web traffic analytics program, you now have the ability to directly track the traffic coming to your web site from TripAdvisor…many innkeepers are now reporting this web link as one of their top sources of traffic, and 3) the 50% off price is low enough to give this a shot for at least the first year. Properties with fewer than 11 rooms would normally pay $600 and properties with 11-25 rooms would pay $1,000 for this link – innkeepers can pay $300 and $500 respectively with this coupon code. Go to www.tripadvisor.com/BusinessListings to sign up!
HomeAway Purchases BedandBreakfast.com
It was just announced a few days ago that HomeAway purchased BedandBreakfast.com, as well as their other companies RezOvation and Webervations. Click here to read the press release, and you can read Eric Goldreyer’s post on our forum (as well as some responses) by clicking here. If you want to read Trent Blizzard’s (internet marketing expert who works in both the B&B and vacation rental industries) reaction, click here. My two cents? First, I’m very happy for Eric. He poured his heart and soul into ELG Hospitality and all its programs and services – what resulted was a highly successful operation. There were bumps along the way and he could always count on a wide spectrum of reactions from innkeepers about their products and terms, but it’s hard to deny that he helped innkeepers move into the 21st century and brought them plenty of business. No company has generated more PR for our industry. Every company that goes through a major change like this will announce that things will still be great, even with the new owners. For some it’s true, and for others things can change dramatically. HomeAway prides itself on marketing alternatives to the typical hotel stay, which aligns nicely with what the B&B industry likes to portray. I think the best case scenario will be if the new ownership gives the old staff in Austin, TX and Logan, OH, all the latitude they need to stay highly involved in the B&B industry. The people at BedandBreakfast.com care a great deal about the industry, so I hope HomeAway allows the leadership at BedandBreakfast.com to maintain a great deal of control and authority. But HomeAway can leverage their much-greater resources to bring fantastic amounts of attention to our product and industry, and I hope they do this. HomeAway, after all, was one of the few companies that ran a commercial during the recent Superbowl. In addition, I’ll bet there are forms of technology, business practices and other aspects of running a successful business that HomeAway will share with BedandBreakfast.com to keep them on the path of continual improvement.
2011 Innkeeping Show Dates and Location
Mark your calendars for January 11-14, 2011 for a trip to Charleston, SC for next year’s Innkeeping Conference & Trade Show! After some extensive research about innkeepers’ preferences on the best times to get away for a trip to “innkeeping’s main event,” and preferred locations to visit, we landed on January in South Carolina at the Charleston Area Convention Center. We realize there is no perfect time or location for all innkeepers (a few innkeepers near ski resorts aren’t too happy about the move in dates), but please know we did a lot of homework to figure this out. Thank you to all the innkeepers and the Committee of 100 for participating in our surveys last year. We negotiated very good room rates at adjoining hotels ($119 per night, which includes breakfast and internet) and we’re going to take a hard look at how we can bring down the costs of attending. Stay tuned!
2009 Year-End Performance Survey
Now that we’re about to enter the Spring season of 2010, we hope you’ve wrapped up your 2009 numbers and are ready to share them for the sake of reporting our industry’s performance. At the end of 2009, we had approximately 800 innkeepers share their year-end data. We’re hoping to beat that number this year and top 1,000 participants! We have put together a brief, online survey at www.innkeepingsurvey.com that asks for data such as occupancy, average daily rate, revenue/expenses and a few other tidbits of data. This survey is not nearly as lengthy as the bi-annual Industry Study of Innkeeping Operations and Finance, so it will take you only a fraction of the time to complete. This is our industry’s one shot at collecting rich information about the performance of B&Bs and inns. We will share the results with the industry, and we’ll break out data by state where there has been sufficient participation. Please take a moment and print out your year-end P&L statement from your accounting software and take our survey at www.innkeepingsurvey.com. Any innkeepers who give data, as well as PAII’s Gold and Platinum members, will have online access anytime to dig into the data and compare your results to aggregate data by state, number of rooms, budget size and other factors. This is a new feature!
Now is a great time to be an innkeeper and involved in your professional trade association! Not yet a member of PAII? Join for as low as $89 at www.innkeeping.org.
Onward and upward!
Jay
Categories: BlogPosts
InnkeepingBlog Twitter Weekly Updates for 2010-03-07
- At Bed and Breakfast Assoc of Virginia meeting. Happy to be in Charlottesville. #
- Still have folks signing up for the Innkeeping Show in Austin! Come on innkeepers – one and all! http://www.innkeepingshow.com #
- Leaving Illinois B&B Association conference. Short, but great, visit. See everyone in Austin next week! http://www.innkeepingshow.com #
- @bandb_com Gee! Good enough weather for people to come to the Innkeeping Show next week? #
- @garthmansion Austin! Yeah, baby! #
- RT @TravMediaUSA: HomeAway Acquires Bedandbreakfast.Com: http://www.bedandbreakfast.com/about/press.aspx?pressItem=2010-006 #
- Only 45 more min in Houston airport (4 hour layover) til I fly to Austin. Let the http://www.innkeepingshow.com begin! #paii #
- #PAII Board of Directors meeting today. Planning for a bright future. Spread the word about this great association! http://www.innkeeping.org #
Categories: BlogPosts
An Inn Tune-up for Your Bed and Breakfast
Innkeepers are the best when it comes to delivering a great experience for their guests. Smiles come easily, breakfast is delicious, and the world just looks, well, rosy. Or does it? On the best of days even the best inns, as we well know, aren’t perfect. But if perfection is what you strive for, and if that perfection includes a healthy bottom line, it’s a good idea to tune up your inn just as you would your automobile.
So what’s an Inn Tune-up™? Just as a mechanic goes over your car from end to end, checking fluids and connections, looking for wear, and ensuring that the electronics are functioning at their peak, an Inn Tune-up™ looks at your inn from top to bottom looking for the things that will make your inn run as smoothly as it can, helping you garner rave guest reviews, making you money, and increasing your satisfaction with your Innkeeping lifestyle.
We are all guilty of not seeing the forest for the trees sometimes. It’s human nature. When you live in an environment day after day, it becomes like a second skin. But your guests see it for the first time when they walk across your threshold. And they will often see what you no longer do. Take some time to look for details that, if improved, will improve your guest’s experience and, in turn, increase your revenues and improve your reputation.
Rooms become tired and need to be touched up regularly, annually at the least. How is your style and décor? Is it looking a bit frumpy and old fashioned, or are you updating to stay current with trends? Even Victorian ladies like to look their modern best! Look at all your rooms to see if you have adequate lighting wherever a person might sit or lie to read. Is there adequate space for guests to lay down their “stuff” without moving yours? And is there a place for them to plug in all their “stuff” without moving furniture or unplugging lamps and clocks? Power strips are a simple answer to a big annoyance. Do you still have clock radios or clock/radio/CD players in your rooms? Try changing them out for clock/radio/iPod docking units that look and sound great and meet the contemporary traveler’s expectations. In short, are your rooms thoughtful?
How are your bathrooms? Are they behind the times and worn out? How’s that caulking around the tub? If it isn’t in perfect condition and perfectly white and clean, you should change it. Make sure that grout is free of mildew. It sounds elementary, but we at The B&B Team® see too many tubs that are simply neglected and are less than inviting. Your guests, as you know, form really strong impressions and opinions, and they tell others about it. In fact, cleanliness (or lack thereof) everywhere is the number one complaint of travelers. Look around your B&B with fresh eyes, run your finger along the tops of picture frames, get down on your knees and look under beds, under the cushions, in the drawers, inside lampshades, and be sure that everywhere is spotless and that you have systems in place to ensure they stay that way.
Beyond your rooms, how’s your website? Is it working for you, or are you losing potential guests because of the “three second rule?” Do you know what this rule is? Is your site homemade or more than three or four years old? If so, you probably need a new one. How are the photos? Do you know what your visitor counts and bounce rate are? You should. And if you don’t know how to find that out, ask someone who does.
Your business’s financial health is also essential to its running well. Do you know exactly where you stand week to week, month to month, relative to last year and the year before? How do your occupancy and ADR stand up against industry norms? How are your advance bookings running? Do you track your business using simple accounting tools like QuickBooks Pro, or are you putting all those receipts in a box and just hoping there’s enough money in the bank to pay the bills? You simply must do this the right way!
Innkeepers who really pay attention to their inn, from the physical plant to policies and procedures, from marketing and social media to the latest style trends are those who are doing well. If your B&B business is running a little sluggish, maybe you should give yourself a tune-up. Block out a day or two without guests, take a note pad, and go through your rooms looking for the things that could make them better. Then fix them! Not everything costs a lot: some attention to details, a fresh coat of paint, swapping out a piece or two of furniture can sometimes make a big difference for your guests even as it inspires you to be more enthusiastic.
Tax time is a good time to take stock of the health of your business. Look at your expenses and find out where you could save money and where you might want to increase your budget. Spend some time looking at what others are doing; those “others” should be inns that you admire, maybe even feel a little jealous of. When was the last time you stayed at another inn that wasn’t owned by a friend of yours and that’s really different from your own? How was the style? How were the details? How was the service? Did you learn something new or get a new idea to take home? Get out of your comfort zone and explore. Be a stealer of great ideas!
At The B&B Team® we encourage you to get inspired! Don’t let your inn’s engine run rough; it won’t perform as well, last as long, deliver as much satisfaction, or preserve its value. And if you feel you could benefit from a professional Inn Tune-up™ rather than an oil change in the driveway, we’d love to help you out! We have many clients who have grown their business simply by reaching out for professional assistance. Can we help you?
Peter
Categories: BlogPosts
An Inn Tune-up for Your Bed and Breakfast
Innkeepers are the best when it comes to delivering a great experience for their guests. Smiles come easily, breakfast is delicious, and the world just looks, well, rosy. Or does it? On the best of days even the best inns,...
Rick Wolf and Peter Scherman
Categories: BlogPosts
InnkeepingBlog Twitter Weekly Updates for 2010-02-28
- Vote Imminent on Travel Promotion Act. Innkeepers Act Now! http://bit.ly/c8Bupu #
- Senate passes Travel Promotion Act! http://bit.ly/chBV6o #
Categories: BlogPosts
Almond filled Baked Plums
Winter and warm fruit seem to go hand in hand and with the snowy winter Lancaster has been having these plums just hit the spot. On a recent trip to the grocery store I found some amazing deep purple plums. I love plums, fresh from the tree or baked in tarts, or, as in this recipe, baked on their own with a sweet almond filling. Finish with a bit of creme anglaise, sweetened whipped cream or vanilla bean ice cream.
INGREDIENTS
8 ripe deep purple plums
1/2 cup almonds
1/4 cup butter
2 tablespoons rum, dark
1 large egg
1/4 cup sugar
1/4 cup honey
DIRECTIONS
Cut the plums in half and remove the seeds
Place the remaining ingredients, except the honey, into a food processor and blend until it is smooth
Place the plums cut side up in a baking dish
With a spoon fill the center of each plum with the almond filling
Drizzel all of the plums with honey
Bake at 350F until the almond filling is lightly browned
serve warm
Serves 8
Swiss Woods
www.swisswoods.com
Debbie Mosimann
Bed and Breakfast Foodie
INGREDIENTS
8 ripe deep purple plums
1/2 cup almonds
1/4 cup butter
2 tablespoons rum, dark
1 large egg
1/4 cup sugar
1/4 cup honey
DIRECTIONS
Cut the plums in half and remove the seeds
Place the remaining ingredients, except the honey, into a food processor and blend until it is smooth
Place the plums cut side up in a baking dish
With a spoon fill the center of each plum with the almond filling
Drizzel all of the plums with honey
Bake at 350F until the almond filling is lightly browned
serve warm
Serves 8
Swiss Woods
www.swisswoods.com
Debbie Mosimann
Bed and Breakfast Foodie
Categories: BlogPosts
Insights February 2010
ARE BRIGHTER DAYS AHEAD?
It’s safe to say that just about every travel service enterprise is eager to hear some good news about what is likely to happen to demand in the months ahead. And the results of our February travelhorizonsTM survey (co-authored every 90 days with the U.S. Travel Association) provide some encouragement, although I wouldn’t retrieve the punch bowl just yet.
According to the results of our February 2010 wave (a nationally representative sample of 2,251 U.S. households conducted February 4 – 12, 2010), 56% of U.S. adults expect to take at least one trip primarily for leisure purposes during the next six months, a 7-point decline from the percentage that expressed the same intention precisely one year prior. This expected incidence of leisure travel translates into an estimated 127 million U.S. adults who will take at least one leisure trip between February and July, 2010, half of whom expect no change in the amount of money they are likely to spend for leisure travel services this year versus last. One out of four (24%) expects to "spend more" on those trips, roughly the same percentage as those who expect to "spend less" (26%). Although stated leisure travel intentions are down, demand for leisure travel services remains elastic, thus travel service suppliers who develop and implement attractive promotional strategies will undoubtedly be rewarded for their creativity as consumers continue to demand excellent value for their travel dollars this summer.
On a more encouraging note, one out of seven (15%) of adults is planning at least one business trip during the next six months, up 2-points from the percentage recorded one year earlier. This augers well for the long-awaited recovery of demand for business travel services, although pricing power will probably remain elusive for months to come.
On an equally encouraging note, the Traveler Sentiment IndexTM, a derivative of six individual measures of perceptions that affect travel, has remained essentially unchanged since October of 2009. It now stands at 91.0 (compared to the baseline of 100 established during the first calendar quarter of 2007) versus 90.5 last fall (2009). Of the six components from which the index is derived, two reflected sizable gains over the previous 90 days: "money available for travel" and "time available for travel." "Interest in travel" and "perceived affordability of travel" both declined slightly. The most significant change was in the "perceived safety of travel," declining from 93.8 in October 2009 to 84.8 in February 2010. This is presumably due to lingering anxiety about the recent "Christmas Bomber" incident that occurred in Detroit and related concerns about the effectiveness of existing (U.S.) airport security procedures.
Traveler Sentiment IndexTM
March 2007 – February 2010
Source: Ypartnership/U.S. Travel Association travelhorizonsTM, February 2010
Although it’s premature to declare we’re out of the woods yet, these results suggest that the most difficult months may be behind us, and that the horizon line is about to improve.
For more information on travelhorizonsTM please visit the Publications section of www.ypartnership.com.
Categories: BlogPosts
Vote on Travel Promotion Act Imminent
You may recall, I spent some time in Washington DC a few months back, lobbying for the passage of the Travel Promotion Act.
The one-line summary of the bill (on the US Senate web site) is: "A bill to establish a non-profit corporation to communicate United States entry policies and otherwise promote leisure, business, and scholarly travel to the United States."
The international visitor is an important customer in our industry. Most innkeepers I encounter say they welcome many international visitors. Visits to the US are below what we saw in 2000, and this has a great impact on our economy – especially the micro-economy of the travel industry.
Click here for a very compelling list of reasons why this bill is a good thing. Best estimates reveal that this legislation will help reduce the deficit, which is likely why it received such strong bipartisan support. Here is a list of the 79 Senators who voted in favor, the 19 who voted against, and the one who didn't vote.
To understand the powers of the bill and how it would be funded, click here. A few members have disagreed with my support of this bill, because it would involve a new $10 fee on travelers from visa-waiver countries. Compared to what Americans pay in similar fees when visiting European countries (most fees are hidden in taxes and fees in your airline ticket) this is very, very minor. In my opinion, a $10 fee that is good for two years would not prohibit people from traveling to the US.
If you want to communicate with your Senator via email, click here for an easy-to-use, online portal. Be sure to include personal details about you and your business, so it's not as cookie-cutter.
Thanks for your support! And so that we may be an even MORE effective lobbying voice for this industry, we encourage all innkeepers to join PAII. We now have memberships starting as low as $89, making membership in PAII among the most affordable and valuable in the B&B industry. Go to www.innkeeping.org to review the benefits and to get on board!
Forward this email to all in your innkeeping network!
Categories: BlogPosts
Maple-Bacon Strata
Soon the sap will be running, and this is a great time of year to use maple syrup in a savory breakfast. And this recipe was created right here in the Berkshires.
INGREDIENTS
1/2 pound bacon, chopped into 1/4-inch pieces
1 1/4 cups heavy cream
1 cup whole milk
1/2 cup pure maple syrup
5 eggs
1 teaspoon Dijon mustard
1 teaspoon crumbled dried sage
1 teaspoon salt
8 slices challah (egg bread) cut 1-inch thick, lightly toasted and cut into thirds
12 ounces sharp white cheddar, grated
2/3 cup shelled pistashios
DIRECTIONS
Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
INGREDIENTS
1/2 pound bacon, chopped into 1/4-inch pieces
1 1/4 cups heavy cream
1 cup whole milk
1/2 cup pure maple syrup
5 eggs
1 teaspoon Dijon mustard
1 teaspoon crumbled dried sage
1 teaspoon salt
8 slices challah (egg bread) cut 1-inch thick, lightly toasted and cut into thirds
12 ounces sharp white cheddar, grated
2/3 cup shelled pistashios
DIRECTIONS
- Grease a 9X13-inch pan (or a 2-quart casserole dish).
- Cook the bacon pieces in a medium-sized skillet over medium-high heat until crisp (about 10 minutes), and drain on a paper towel.
- Whisk together the cream milk maple syrup, eggs, mustard, sage, and salt.
- Lay half of the bread strips in the prepared dish.
- Sprinkle with half of the bacon, half of the cheese, and half of the nuts.
- Layer the second half of the bread, bacon, cheese, and nuts.
- Pour the eggs mixture over the layered dry ingredients. Cover.
- Refrigerate overnight.
- Remove the casserole from the refrigerator at least 30 minutes before baking.
- Preheat the oven to 350F. Remove the cover from the dish and bake for about 45 minutes or until bubbly and golden.
- Remove from the oven and let stand for 10 minutes before serving.
Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
Categories: BlogPosts
Outrageous Orange French Toast
I served the Outrageous Orange French Toast in March 1999 when I first bought the inn, and over the past 11 years, the Outrageous French Toast remains a simple and comfort-food staple.
INGREDIENTS
6 eggs
1 cup orange juice (preferably freshly squeezed) (or 2/3 cup juice and 1/3 cup Grand Marnier)
1/3 cup milk or cream
1/4 cup sugar
1/2 vanilla
1/4 teaspoon salt
Rind of one orange, finely grated
9 slices of challah (egg bread), 1 inch thick each, and cut each slice into two triangles
Butter
Powdered sugar
Orange slices
Maple syrup
DIRECTIONS
Beat the eggs in a large bowl.
Add the juice (and Grand Marnier), milk or cream, sugar, vanilla, salt, and orange rind.Mix well.
Dip the bread in the egg mixture, turning to coat both sides.
Melt the butter in a large skillet or on a grill on medium heat. Cook through, browning both sides.
Place three triangles per person, sprinkle with powdered sugar, and garnish with orange slices.
Serve with maple syrup (the real stuff!)
Serves 6
Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
INGREDIENTS
6 eggs
1 cup orange juice (preferably freshly squeezed) (or 2/3 cup juice and 1/3 cup Grand Marnier)
1/3 cup milk or cream
1/4 cup sugar
1/2 vanilla
1/4 teaspoon salt
Rind of one orange, finely grated
9 slices of challah (egg bread), 1 inch thick each, and cut each slice into two triangles
Butter
Powdered sugar
Orange slices
Maple syrup
DIRECTIONS
Beat the eggs in a large bowl.
Add the juice (and Grand Marnier), milk or cream, sugar, vanilla, salt, and orange rind.Mix well.
Dip the bread in the egg mixture, turning to coat both sides.
Melt the butter in a large skillet or on a grill on medium heat. Cook through, browning both sides.
Place three triangles per person, sprinkle with powdered sugar, and garnish with orange slices.
Serve with maple syrup (the real stuff!)
Serves 6
Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
Categories: BlogPosts
Jazzy Sausage - Sugar and Spice and Everything Nice
Insipid sausage for breakfast again? Not with Jazzy Sausage! Michael Salmon, owner/chef of Hartstone Inn, in Camden, Maine, created "Cumin-Spiced Bacon and Sausage Roll" to serve with breakfast. At Birchwood Inn, we leave out the bacon and roll the sausage in the spices. This is one of our WOW! recipes.
INGREDIENTS
1/2 cup brown sugar, firmly packed
2 tablespoons chili powder
1 1/2 teaspoon ground cumin (Michael also adds 2 teaspoons whole cumin)
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 teaspoons anise seeds
Sausage links
DIRECTIONS
Mix the sugar and spices together.
Store in an air-tight container.
When you are going to serve the sausage, preheat the oven to 400F.
Spoon four tablespoons of the sausage on a plate, and roll eight sausage links in the spice mix until well-coated.
Place the sausage on a small cookie sheet and bake for 10 minutes.
Store the rest of the sugar-spice mixture in an air-tight container for the next time you are having sausage.
The Jazzy Sausage can be served as an accompaniment to both a savory and a sweet breakfast.
Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
INGREDIENTS
1/2 cup brown sugar, firmly packed
2 tablespoons chili powder
1 1/2 teaspoon ground cumin (Michael also adds 2 teaspoons whole cumin)
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 teaspoons anise seeds
Sausage links
DIRECTIONS
Mix the sugar and spices together.
Store in an air-tight container.
When you are going to serve the sausage, preheat the oven to 400F.
Spoon four tablespoons of the sausage on a plate, and roll eight sausage links in the spice mix until well-coated.
Place the sausage on a small cookie sheet and bake for 10 minutes.
Store the rest of the sugar-spice mixture in an air-tight container for the next time you are having sausage.
The Jazzy Sausage can be served as an accompaniment to both a savory and a sweet breakfast.
Birchwood Inn
http://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
Categories: BlogPosts
Fwaffles
Yes, it's spelled correctly! We've combined French Toast and Waffles and have a Fwaffle. Couldn't be easier or better!
INGREDIENTS
Bread slices (whatever you might have on hand--homemade for wonderful results though)
1/2 cup half and half
4 eggs well beaten
1/2 teaspoon vanilla
pinch of salt
1/2 teaspoon sugar
DIRECTIONS
Heat waffle iron
Mix all ingredients together. Dip bread into batter and place on hot waffle iron.
Bake until golden brown and serve with butter and your favorite syrup.
The William Henry Miller Inn
http://www.millerinn.com/
Lynnette Scofield
Bed and Breakfast Foodie
INGREDIENTS
Bread slices (whatever you might have on hand--homemade for wonderful results though)
1/2 cup half and half
4 eggs well beaten
1/2 teaspoon vanilla
pinch of salt
1/2 teaspoon sugar
DIRECTIONS
Heat waffle iron
Mix all ingredients together. Dip bread into batter and place on hot waffle iron.
Bake until golden brown and serve with butter and your favorite syrup.
The William Henry Miller Inn
http://www.millerinn.com/
Lynnette Scofield
Bed and Breakfast Foodie
Categories: BlogPosts
Just good ol' pancakes
Sometimes there's nothing better than just pancakes. Growing up, we would often have them for supper and that continued after I was married and cooking after a long day of work. Comforting, delicious. Warm syrup---only the real thing will do. For me, the perfect pancake is hot off the griddle with some soft butter, maple syrup and applesauce.
Since today is Shrove Tuesday, it seemed the perfect day for the "cakes".
INGREDIENTS
1 cup all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 Tablespoons melted butter
1 teaspoon vanilla extract
DIRECTIONS
While you're mixing your ingredients, begin heating your griddle over low heat.
Mix flour, sugar, salt, baking powder and baking soda in a medium bowl.
Mix buttermilk and milk in another bowl and whisk in egg, butter and vanilla.
Add wet ingredients to dry and whisk until just mixed.
Turn the heat up a bit on the griddle and brush with vegetable oil (a little butter never hurts....). Bake in batches and the old adage is true--just look for the bubbles. When the cake bubbles, it's ready to flip.
This recipe will make about eight pancakes and you can double this recipe if you wish.
The William Henry Miller Inn
http://www.millerinn.com/
Lynnette Scofield
Bed and Breakfast Foodie
Since today is Shrove Tuesday, it seemed the perfect day for the "cakes".
INGREDIENTS
1 cup all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 Tablespoons melted butter
1 teaspoon vanilla extract
DIRECTIONS
While you're mixing your ingredients, begin heating your griddle over low heat.
Mix flour, sugar, salt, baking powder and baking soda in a medium bowl.
Mix buttermilk and milk in another bowl and whisk in egg, butter and vanilla.
Add wet ingredients to dry and whisk until just mixed.
Turn the heat up a bit on the griddle and brush with vegetable oil (a little butter never hurts....). Bake in batches and the old adage is true--just look for the bubbles. When the cake bubbles, it's ready to flip.
This recipe will make about eight pancakes and you can double this recipe if you wish.
The William Henry Miller Inn
http://www.millerinn.com/
Lynnette Scofield
Bed and Breakfast Foodie
Categories: BlogPosts
Mashed Potatoes
Mashed potatoes are surely one of the most beloved comfort foods there are. In the past couple of years TV chefs and food magazines have featured recipes to bring the homely mashed potatoes to a new level. Adding large amounts of butter, heavy cream and cream cheese are a few of the additions I have been reading about. Most are to die for, literally. Because the holidays bring us an abundance of calories as it is I like to keep our mashed potatoes a bit lighter, as a good vehicle to hold up to the gravy. Serves 6.
INGREDIENTS
2 cups of water
1 tablespoon salt
10 medium sized potatoes like Yukon Golds, peeled and diced into 1" cubes
5 cloves of garlic, peeled
about 1 1/4 cup 2% milk
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 tablespoon chopped parsley for a garnish
DIRECTIONS
Add water and salt to a large sauce pan and set over medium heat. Add potatoes and peeled garlic and and cook until very soft. Heat milk. Drain potatoes and using a food mill process potatoes through mill while adding small amounts of milk. Add butter and grated nutmeg and whip with a whisk. Transfer to a nice dish and sprinkle with parsley. Serve hot.
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
INGREDIENTS
2 cups of water
1 tablespoon salt
10 medium sized potatoes like Yukon Golds, peeled and diced into 1" cubes
5 cloves of garlic, peeled
about 1 1/4 cup 2% milk
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 tablespoon chopped parsley for a garnish
DIRECTIONS
Add water and salt to a large sauce pan and set over medium heat. Add potatoes and peeled garlic and and cook until very soft. Heat milk. Drain potatoes and using a food mill process potatoes through mill while adding small amounts of milk. Add butter and grated nutmeg and whip with a whisk. Transfer to a nice dish and sprinkle with parsley. Serve hot.
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Categories: BlogPosts
Pecan Short Bread from the Brampton Inn
Classic shortbread cookie. This is a treat with a spot of tea.
Makes 16
INGREDIENTS
1 cup chopped pecans, toasted (bake in 325 oven for 10 min. Be careful not to burn the nuts)
1 cup all-purpose flour, plus a bit more for preparation
¾ cup confectioners sugar
½ cup cold (1 stick) unsalted butter, cut into small pieces
¼ teaspoon sea salt
DIRECTIONS
Preheat oven to 325 degrees.
Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
In a food processor, pulse pecans until medium to finely chopped. Transfer to a bowl and set aside. In the same food processor, blend flour, sugar, butter, and salt until dough barely holds together. Add reserved pecans. Pulse 2 or 3 times, just to incorporate.
Press dough evenly into the bottom of prepared pan. If dough is sticky, dust with a hint of more flour. With a fork, prick dough several times across top.
Bake until barely golden, 30 to 35 minutes.
Cool in pan for 5 minutes. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 16 squares. Cool squares completely on a rack before serving.
Can be stored in an airtight container for a couple of days, however they never last that long at the inn!
Brampton Inn
www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Makes 16
INGREDIENTS
1 cup chopped pecans, toasted (bake in 325 oven for 10 min. Be careful not to burn the nuts)
1 cup all-purpose flour, plus a bit more for preparation
¾ cup confectioners sugar
½ cup cold (1 stick) unsalted butter, cut into small pieces
¼ teaspoon sea salt
DIRECTIONS
Preheat oven to 325 degrees.
Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
In a food processor, pulse pecans until medium to finely chopped. Transfer to a bowl and set aside. In the same food processor, blend flour, sugar, butter, and salt until dough barely holds together. Add reserved pecans. Pulse 2 or 3 times, just to incorporate.
Press dough evenly into the bottom of prepared pan. If dough is sticky, dust with a hint of more flour. With a fork, prick dough several times across top.
Bake until barely golden, 30 to 35 minutes.
Cool in pan for 5 minutes. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 16 squares. Cool squares completely on a rack before serving.
Can be stored in an airtight container for a couple of days, however they never last that long at the inn!
Brampton Inn
www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Categories: BlogPosts
Grapefruit and Orange Cup
This time of year when the grapefruit and oranges are at their best we like to serve this refreshing breakfast fruit cup. It's very easy to prepare and tastes like a burst of sunshine. This is best prepared the night before.
Serves 3
INGREDIENTS
1 large grapefruit
1 large orange
2 Tblsp. honey
1/2 teasp. freshly grated ginger
one lime
DIRECTIONS
Cut peel and white pith from the grapefruit and the orange. Using a sharp knife remove the sections of the fruit between the membranes. Remove any pits and make sure to do this over a medium bowl to catch all the juice. Drizzle with honey, add grated ginger and cover bowl with cling wrap. Refrigerate over night. In the morning spoon fruit and juice into glass dishes. With a "zester" cut fine small curls of zest from the lime. Garnish fruit cups.
Enjoy!
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Serves 3
INGREDIENTS
1 large grapefruit
1 large orange
2 Tblsp. honey
1/2 teasp. freshly grated ginger
one lime
DIRECTIONS
Cut peel and white pith from the grapefruit and the orange. Using a sharp knife remove the sections of the fruit between the membranes. Remove any pits and make sure to do this over a medium bowl to catch all the juice. Drizzle with honey, add grated ginger and cover bowl with cling wrap. Refrigerate over night. In the morning spoon fruit and juice into glass dishes. With a "zester" cut fine small curls of zest from the lime. Garnish fruit cups.
Enjoy!
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Categories: BlogPosts
Coconut Macaroons
These gems are a staple in our cookie jar.
Preheat oven to 325 degrees
INGREDIENTS
1/3 cup unsalted butter at room temperature
3 oz. cream cheese softened
¾ cup sugar
1 egg yolk
2 teasp. pure almond extract
2 teasp. orange juice
1 ¼ cup unbleached flour
2 teasp. baking powder
½ teasp. salt
14 oz. flaked coconut
DIRECTIONS
Cream butter, cream cheese and sugar in a large mixer bowl until light and fluffy.
Add egg yolk, almond extract and orange juice; beat well.
Combine flour, baking powder and salt: gradually add to creamed mixture. Stir in 3 cups of coconut. Cover tightly and chill for one hour until firm.
Shape dough into 1½ inch balls (we use a small ice cream scoop) and roll in remaining coconut flakes. Place on cookie sheet lined with Silpat. Bake 12 to 15 minutes until barely golden. Remove from oven and cool 10 min. before transferring macaroons to cooling rack. When completely cooled store in air tight container.
You can also make this cookie ahead and freeze before baking.
Enjoy!
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Preheat oven to 325 degrees
INGREDIENTS
1/3 cup unsalted butter at room temperature
3 oz. cream cheese softened
¾ cup sugar
1 egg yolk
2 teasp. pure almond extract
2 teasp. orange juice
1 ¼ cup unbleached flour
2 teasp. baking powder
½ teasp. salt
14 oz. flaked coconut
DIRECTIONS
Cream butter, cream cheese and sugar in a large mixer bowl until light and fluffy.
Add egg yolk, almond extract and orange juice; beat well.
Combine flour, baking powder and salt: gradually add to creamed mixture. Stir in 3 cups of coconut. Cover tightly and chill for one hour until firm.
Shape dough into 1½ inch balls (we use a small ice cream scoop) and roll in remaining coconut flakes. Place on cookie sheet lined with Silpat. Bake 12 to 15 minutes until barely golden. Remove from oven and cool 10 min. before transferring macaroons to cooling rack. When completely cooled store in air tight container.
You can also make this cookie ahead and freeze before baking.
Enjoy!
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Categories: BlogPosts
Silpat another favorit gadget from the Brampton Inn
The absolutely fabulous non-stick sheet pan liners for the serious cookie baker.
Remember how we used to butter the cookie sheets before scooping out dough and baking the cookies in a 350 degree oven??
The cleaning up of the cookie sheets wasn't much fun. More like a pain in the neck.
Pan coating spray made the clean up a lot faster. But still there was some elbow grease needed to take care of the job.
Thank goodness along came the Silpat liner. There is nothing stopping me from baking cookies anymore. Hooray!!!
This nifty quick release liner is a flat silicon sheet that can take heat up to 500 degrees. And it works. I don't know why but the baked cookies fly off the Silpat like nobodies business.
Put the liner on your cookie sheet, scoop the dough onto it, bake for however long it takes, with a spatula gently remove the cookie when ready, rinse your Silpat with lukewarm water, dry with a kitchen towel and you are either done or ready to bake more cookies.
The liners are not cheap, I think you can get them for about $15 to $18 when they are on sale. Cooking stores carry several brands. Boy, are they worth it!
They also make silicon muffin pans and other cake pans out of the same material but they never worked for me. Too wobbly. I wouldn't waste my money on those.
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Remember how we used to butter the cookie sheets before scooping out dough and baking the cookies in a 350 degree oven??
The cleaning up of the cookie sheets wasn't much fun. More like a pain in the neck.
Pan coating spray made the clean up a lot faster. But still there was some elbow grease needed to take care of the job.
Thank goodness along came the Silpat liner. There is nothing stopping me from baking cookies anymore. Hooray!!!
This nifty quick release liner is a flat silicon sheet that can take heat up to 500 degrees. And it works. I don't know why but the baked cookies fly off the Silpat like nobodies business.
Put the liner on your cookie sheet, scoop the dough onto it, bake for however long it takes, with a spatula gently remove the cookie when ready, rinse your Silpat with lukewarm water, dry with a kitchen towel and you are either done or ready to bake more cookies.
The liners are not cheap, I think you can get them for about $15 to $18 when they are on sale. Cooking stores carry several brands. Boy, are they worth it!
They also make silicon muffin pans and other cake pans out of the same material but they never worked for me. Too wobbly. I wouldn't waste my money on those.
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
Categories: BlogPosts
