Need a healthy, filling breakfast that the kids will actually eat? Its become a First Day of School tradition in our house to make Oh My Heaven. Guests of 5 Corners Bed & Breakfast are often treated to this yummy baked oatmeal; only its like no oatmeal you’ve ever had! Our favorite way to serve it is with fresh strawberries or blueberries and a dash of milk but if you want to give it an extra protein boost add sliced almonds; an extra zap of fruit then add dried cranberries or raisins. The options are endless. If you want to take a little something special in to the teacher’s workroom to get you through the first day, you can easily double this recipe and bake in a 13×9 pan.
Oh My Heaven
courtesy of good friend and fellow B&B owner Mickie Deline
1/4 cup butter, softened
1/2 cup sugar
1 1/2 cups oatmeal (quick or old fashioned)
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/8 cup oil
2 teaspoons cinnamon
1) Mix everything together in a large mixing bowl.
2) Pour mixture into a prepared 9×9 or 8×8 pan. Spread evenly. Cover and refrigerate overnight.
3) In the morning, preheat oven to 350 degrees. Bake for 30 minutes. Top with berries, nuts, milk and or powered sugar.
Over the last six years, the #1 thing guests have requested is a room with multiple beds. With so many families visiting for reunions, weddings or to tour Oberlin College, a two+ bed suite was necessary!
The new Sandstone Suite is perfect for families, longer stays or as a vacation rental. The suite is located kitty-corner from the main house so it has lots of privacy and functionality. The first bedroom features a queen-size pillowtop bed while the second bedroom offers two twin beds.
The suite also includes a private kitchenette with fridge, coffee maker and microwave. You’ll enjoy breakfast in the privacy of your suite with fresh muffins, breads, cereal, yogurt, fruit and more provided each morning.
$169/night (two night minimum) – This room offers an exclusive discount: stay five nights and your sixth night is free!
- Bedroom 1 offers a queen size pillowtop bed and sitting area with 42″ flatscreen TV, DVD player and over-sized chair
- Bedroom 2 offers two twin beds and 40″ flatscreen TV with DVD player
- The two bedroom suite has a shared bath with shower
- Kitchenette with fridge, microwave and coffee maker
- Luxury Bed Linens & Towels
- Antique Dresser
- Ceiling Fans in both bedrooms and kitchen
- Large closet area to store suitcases, clothes and coats
- Hair Dryer
- Alarm Clocks
- Central Air
- Cable Television in both bedrooms
- Free Wireless Internet
- Iron and Iroining Board
- Enjoy a freshly prepared continental breakfast each morning in the comfort of your suite
So easy…so delicious. Tastes like Banana Bread but better. I serve it with a dusting of powdered sugar for breakfast and with the frosting for dessert. You can’t go wrong either way! I jazzed up the original recipe found at ButterYum to include yummy chocolate and crunchy walnuts but you can leave them out if you prefer.
1 1/3 cup sugar
1 cup sour cream
4 tablespoons butter, softened
4 super ripe bananas
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup mini chocolate chips (optional)
1/3 cup chopped walnuts (optional)
1) Preheat oven to 350 degrees (375 if using a metal pan). Coat a 13×9 pan with cooking spray.
2) With a mixer, cream together sugar, sour cream, eggs and softened butter. Add bananas and vanilla and mix until well combined.
3) Add in flour, salt and baking soda; mix well.
4) Add in chocolate chips and/or walnuts; mix well.
5) Pour into prepared pan. Bake for 30-40 minutes.
2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
1) Cream butter and sugar together until smooth. Slowly add the heavy cream and vanilla. Spread on cooled cake.
I heart Paula Dean. Seriously. Not only does she remind me of my dear friend and former B&B owner, Mickie, from Annapolis, Maryland — but she also knows how to make good food without tons of time and effort. This Potato Soup is about as easy as you can get — great for a weeknight meal or a Sunday in front of the fire! I can’t decide what’s the best part — not peeling the potatoes or letting Crock Pot do all the work for you.
20 oz of frozen hash brown potatoes (I used the Southern Style cubes)
1 can Cream of Chicken Soup (I used 98% fat free)
3 cups Chicken Broth
1 small onion, chopped
1/3 teaspoon black pepper
8 oz cream cheese, softened
Garnishes: bacon, shredded cheddar cheese, chives, etc
In a Crock Pot, combine potatoes, broth, soup, onion and pepper. Cover and cook on low for 5 hours. Stir in cream cheese; then cook an additional 30 minutes, stirring occasionally. Put into your favorite soup bowl and garish as desired. Enjoy!
I have a love hate relationship with sugar cookies. I love eating them but I hate baking them. The rolling, shaping, frosting, sprinkling…it just takes too long!
I found this recipe originally in a Gooseberry Patch cookbook but I have edited the directions a bit. This recipe also makes the perfect amount of cookies — about 24 — so its enough to satisfy your craving without all the labor. The recipe also moves along quick enough that my “helper” (i.e. Emma) didn’t lose interest.
1 box yellow cake mix (you could really use any flavor you like)
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs beaten
1) Combine the first four ingredients in a medium sized bowl; stir until smooth. The dough will be very sticky.
2) Place batter onto a floured surface. Sprinkle additional flour on top of the dough. Knead flour into the dough until it is not so sticky and can be more easily worked with.
3) Roll dough to 1/4 inch thick. Cut out using cookie cutters.
4) Bake at 350 for about 10-12 minutes or until tops golden and sides are slightly brown.
5) Let cool before frosting with your favorite frosting and decorations.