…is truly a special event at Idlewyld. The centerpiece each day is a large bowl with fresh fruit. A variety of freshly baking specialty breads, muffins, coffee cakes awaits guests each morning. There are always surprises—as the mood strikes, we prepare something really special. Our motto is:
“We are fussy about what we serve, and it shows!!!”
The overall feel of the house is that of a summer cottage—fresh and cheerful—a homey place—one to return to over and over. The century-old structure has undergone a metamorphosis—an ongoing project. Returning guests look forward to seeing the changes that have occurred over the just-past winter.
Fourteen bedrooms — each decorated in a different theme sleep from two to four people. The house comfortably accommodates 34 people. All rooms have air conditioning. Some rooms have private baths — others common baths. Five common baths are available.
A breakfast room/gathering room seats 30+ for breakfast or meetings. Guests can relax in the TV/sitting area. After breakfast, guests can use the tables for games and light meals. An upstairs screened-in porch has two sleeping rooms on each side of a wicker-furnished sitting area. Guests who reserve both rooms have the option (extra charge) of having the porch for their private use.
Stuffed Pepper Soup – Tried and True
From Taste of Home
2 pounds ground beef
1 can (28 oz.) diced tomatoes, undrained (puree in blender)
1 can ( 28 oz.) tomato sauce
2 cups cooked converted or long grain white rice
2 cups chopped green pepper
1 cup chopped red pepper
1 cup par-boiled sliced carrots
? cup chopped onion
? cup chopped celery
2 beef bouillon cubes (I used 2 cans beef broth instead) – could use both though
1/4 cup packed brown sugar (first time in – second time out)
2 tsp. salt
1 tsp. pepper
Now it’s your turn to add things you like:
I add a little basil, garlic
And Kitchen Bouquet for color and additional flavor
In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
This is a very old family recipe for the best Peach Cobbler I have ever tasted. I use it as a breakfast dish because of the low sugar content–I let the sweetness of the peaches do the job–which my guests appreciate. Note: You can also bake the batter only to make a great shortcake.
1/2 cup sugar
6 tablespoons butter or margarine (melted)
2/3 cup milk
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
Beat eggs until light; add sugar, melted butter, milk. Sift flour, baking powder and salt into egg mixture. Mix thoroughly.
Peel and slice 12 large or 16 medium peaches
Butter a 9×13 baking pan and fill with pared and sliced peaches. Mix 2/3 cup sugar with 1 teaspoon cinnamon. Sprinkle over peaches.
Pour batter over peaches. Bake at 375° for 35-40 minutes. Serve warm with milk, cream, whipped cream or ice cream. Serves 12
Date Nut Pudding
This recipe goes a long way back to my days at a girls boarding school in Ohio. In those days, home economics was a requirement. Since we all took turns doing the cooking and baking for the other students, we had to made it good, or we had a lot of people really mad at us. I remember my roommate making this terse entry in her diary — “Tiz burned the carrots.” I guess that was the beginning of my training to be a B&B hostess. This “pudding” is the delicious treat we all looked forward to at Thanksgiving and Christmas. Although, called “pudding,” it is very thick and chewy. Idlewyld is located in a summer resort community. On rainy days, I often have impromptu tea parties for our house-bound guests and this might be one of my selections.
4 eggs – well beaten
2 cups sugar – add gradually
2 tablespoons melted butter
2 tablespoons hot water
2 cups dates – cut fine
1 cup chopped nuts (your choice)
2 cups flour
1 tablespoon baking power
1 teaspoon salt
Combine ingredients. Bake in 9×13 pan at 350° until toothpick comes clean. Serve warm with whipped cream. Serves 15
Oven French Toast with Nut Topping
1 loaf (12 ounces) French bread, cut in 1-inch slices
8 large eggs
2 cups milk
2 cups half-and-half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace
3/4 cup butter, softened
1-1/3 cups brown sugar
3 tablespoons dark corn syrup
1-1/3 cups coarsely chopped pecans or walnuts or hickory nuts
Heavily batter 13 in. x 9 in. x 2 in. backing pan. Fill pan with bread slices to within 1/2 in. of top. St aside. In blender, mix eggs, milk, half-and-half, vanilla, nutmeg, cinnamon, and mace. Pour mixture over bread slices. Refrigerate, covered, overnight. Make topping by combining all ingredients; set aside until time to bake toast. Spread topping over toast; bake at 350 degrees for 50 minutes until puffed and golden. (Shield top with foil if top browns too quickly.)
Yield: 8-10 servings.