Thanks to everyone who attended our Girls Night Out event tonight! Even with the yucky weather, we had a nice turnout of wonderful ladies. Everyone seemed to enjoy our two tastings tonight so I thought I would share the recipes.
Caramel Apple Dip
16 individually wrapped caramels, unwrapped
1/4 cup water
8 oz. cream cheese, softened
1/2 cup brown sugar
1 teaspoon vanilla
In a medium pan over low heat, melt caramels with water, stirring constantly. Once completely melted, remove from heat and set aside.
In a medium bowl, blend together cream cheese, brown sugar and vanilla (My Kitchen-aide mixer worked perfectly for this). Once the caramel mixture has cooled slightly, fold it into the cream cheese mixture.
Serve with apple slices.
I also served the dip with graham cracker pretzels (available locally at Penton’s Farm Market or Miller’s Apple Hill). Here’s a tip for you — after you cut your apple, soak them in 7-up or Sprite to keep their bright white color. This recipe was originally posted by the blog How Sweet It Is.
Apple Cider Sangria
1 bottle of Pinot Grigio
3 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
2 large apples, chopped
Combine all ingredients, except apples, and stir. Refrigerate for several hours. Right before serving, add apples. I would recommend freezing some of the extra apple cider in ice cube trays. This will keep your Sangria cold without diluting it.
This recipe was adapted from its original post on Chef-In-Training.
How to Fold a Fitted Sheet
Yes, I’ll admit it — Its taken me almost seven years of owning a B&B to finally figure out exactly how to fold a fitted sheet. We do A LOT of laundry so the fact that it took me that long is pretty embarrassing but now that I’ve figured it out I must share it with you. Pretty soon your linen closet will be looking like a commercial on HGTV. For extra organization, try storing a complete sheet set inside of a pillow case.
Step 1 – Find a flat surface (I use a bed). Open the sheet up so it is flat with the elastic facing up.
Step 2 – Take your right hand and place it in the upper right corner of your sheet. Do the same with your left hand in the upper left corner. Bring your hands up so they are holding the sheet in front of your face or chest.
Step 3 – Take your right hand and flip the corner of the sheet over your left hand. You will now have two corners on your left hand and none on your right. Straighten the corners out so it makes an “L” shape. Lay this end of the sheet back on the bed.
Step 4 – Carefully pick up the other two corners. This time the sheet on your right hand will go under the sheet on your left hand. Make another “L” as in Step 3. Lay the sheet back on the bed (it should loo like the photo in the second square).
Step 5 – Fold the sheet in to fourths until it makes one long piece. Fold in half and then half again.
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.