Mid Atlantic Bed and Breakfast Chat Room

Mid Atlantic innkeepers Trade Show & Conference

2012-01-17T14:07:00.004-05:00

Mid Atlantic Innkeepers Conference will soon be here!

March 4, 5 & 6, 2012 in Colonial Williamsburg!

Plans are almost complete and you can see the SCHEDULE on the website. There are sessions on FOOD, the INTERNET, MARKETING and BUSINESS. Our speakers are from all over the country and will bring us the latest information on marketing and the internet.

Lodging arrangements at the Williamsburg Lodge must be made on or before February 1, 2012 in order to be assured of room availability and of the Conference Rate.

The EXHIBIT HALL promises to be the focal point for attendees! A partial list of vendors is below:

Acorn Internet Services ~ Alpenglow Sparkling Cider ~ Association Alliance ~ BedandBreakfast.com ~ BnBFinder ~ Bushnell & Bushnell/BBTeam ~ Christian Giannelli Photography ~ Comphy Company ~ Deneen Pottery ~ dNj specialties ~ Dobay Design ~ Dove Chocolate Discoveries ~ Eliot Dalton Inn Sales Specialist ~ Elizabeth Campbell Photography ~ EW3D / Super Staz ~ Greenwich Bay ~ HD Supply ~ Houstory Publishing ~ Images of Sommer ~ International Payment Solutions ~ James Wolf Insurance ~ Little Luxuries of Virginia ~ Living Social Escapes ~ Markel Corporation ~ National Processing Company ~ PAII ~ PTB Enterprises ~ Reservation Nexus ~ RezStream ~ Select Registry ~ Tom Weiskotten CC Processing ~ The Cozy Tea Cart ~ The Turkish Towel company ~ TMG~Virginia Inn Brokers ~ Verve Marketing and Design ~ Victorian House Scones ~ Virginia Egg Board

You will want to visit these vendors for their show specials!

For more information, see the WEBSITE.

Mid-Atlantic Innkeepers Tradeshow and Conference launches new website!

2011-12-29T04:00:00.004-05:00

Mid-Atlantic Innkeepers Trade Show and Conference, experts at connecting innkeepers with top industry professionals during their educational conferences, has announced the launch of their new website!

Just as Conference Coordinator, Pete Holladay’s objective in conference planning is to engage marketing and innkeeping experts on the cutting edge of their respective areas of expertise as presenters, it was essential that the Mid-Atlantic Innkeepers Trade Show and Conference website match those same high standards. Acorn Internet Services was selected to collaborate with Pete in designing the new website; their team delivered a modern design, easy navigation, and reorganization of conference information allowing conference attendees to find all the details needed about exhibitors, schedules, and meeting location.

Pete Holladay, a 23-year veteran in the world of inn keeping (as a former innkeeper, past president of the Bed and Breakfast Association of Virginia, current inn broker, and conference coordinator) tells us:

“Santa came early to the Mid-Atlantic Innkeepers Trade Show and Conference this year! I am absolutely delighted with how the new site turned out. The larger images are wonderful, and the new page layouts better display the seminar schedules, the presenters and the conference location information.”

The next Mid-Atlantic Innkeepers Trade Show and Conference will be held March 4-5-6, 2012 in Colonial Williamsburg, Virginia. Visit the new Mid-Atlantic website for registration and show details!

Mushroom Souffle recipe from Lamplight Inn

2011-12-28T14:00:00.004-05:00

Mushroom Souffle - Recipe from the Mid Atlantic innkeepers COOKBOOK
Lamplight Inn - Henderson, NC

Ingredients:
8 eggs beaten
1/3 C milk or half and half
1/2 C shredded mild cheddar cheese
salt and pepper to taste
4 servings of prepared mushrooms

Instructions:
Preheat oven to 350' and butter 4 individual casseroles.
Combine all ingredients and pour into casseroles.
Bake for 25 minutes and turn off oven.
Allow to cool in oven for 5 minutes.
Open oven door and leave casseroles another minute to cool down slowly.
If you take them out of the oven too quickly the volume of air drops and they would look flat instead of having a grand pouf.
Serve in the casserole with a paper doily on the plate to keep the casserole from sliding around.

PREPARED MUSHROOMS

Ingredients:

2 Thsp. olive oil
1 lb sliced mushrooms
5 cloves of garlic, minced
1/3 C white cooking wine

Instructions:
Saute mushrooms in oil till softened and add garlic.
When mushrooms are thoroughly cooked, add wine and cook over low heat until wine is absorbed.
When cool, divide into 5 plastic freezer bags to use later.
Each bag will make souffle's for 2 servings.

Mike Blumenthal, Google Search Expert, MidAtlantic Keynote Speaker

2011-12-26T15:00:00.010-05:00

Mike Blumenthal slated as opening Keynote Speaker for the
5th Annual Mid Atlantic Innkeepers Conference!

Widely cited as the foremost Local Search expert in North America and affectionately known among his colleagues as 'Professor Maps', Mike Blumenthal is the author of the industry's most respected blog: Understanding Google Maps and Local Search. Marketers, local business owners and companies in local search know that a visit to Blumenthal's blog promises rich and unique insights into Local SEO news, tactics, and troubleshooting. Google, too, has been captivated by Blumenthal's reportage and employees regularly drop by for equal doses of constructive criticism and encouragement. A major percentage of today's high level Local SEOs point to Mike Blumenthal as teacher, mentor and friend.

In an effort to meet the growing need for business owner education, Blumenthal co-founded GetListed.org Local University - a conference series that brings industry experts to U.S. cities for instructive, rewarding local search marketing seminars. Blumenthal is also a frequent speaker on the SMX circuit and has accepted engagements at many other events including the recent SearchFest Portland and Avvocentric in Orland.

Mike has been involved with offering web services since 1995. Prior to specializing in web design and search consulting in 2001, Mike was a principal in a family owned and operated retail business for over 30 years.

Like all small business owners attempting to market to a fragmented clientele, he was continually frustrated by the barriers and costs imposed by the advertising options available. Shortly after Google Maps was released in 2004 he threw out his 9 Yellow Page books and started focusing on Local Search.

Peach French Toast recipe from Mid Atlantic Innkeepers COOKBOOK

2011-12-20T16:30:00.010-05:00

Peach French Toast
from Kimmell House Bed and Breakfast

Ingredients:
1    Cup Brown Sugar
5 Eggs
½ Cup Butter
1 ½ Cup Milk
2 Tbsp. Water
1 Tbsp. Vanilla
1 Loaf French Bread
1 Lg. can Sliced Peaches

Instructions:
Drain peaches.
Heat sugar and butter.
When mixture melts, add water and cook until sauce becomes thick.
Pour into 9x13” baking dish.
Cool 10 minutes.
Place peaches in cooked caramel sauce.
Cover with bread slices.
In a blender, add eggs, milk and vanilla.
Pour over bread and put in refrigerator overnight.
Bake at 350 deg. for 40 minutes.
Top with whipped cream and cinnamon.
This is a breakfast recipe free of nuts and shellfish.

Apple Puffed Pancakes from Historic Smithton Inn

2011-12-20T13:30:00.001-05:00

Apple Puffed Pancakes - Recipe from Historic Smithton Inn

Incredients:

Historic Smithton Inn

Fruit:
8 medium apples
3 Tbsp unsalted butter
2/3 cups packed light brown sugar
2 tsp ground cinnamon
3/4 tsp ground nutmeg

Pancake:
1 1/4 cup pancake mix
2/3 cups milk
2 Tbsp sugar
2 Tbsp vegetable oil
2 eggs

Directions:
Preheat oven to 375 degrees
Peel, core and cut the apples into 1/4 inch thick slices.
Heat the butter in a sauté pan over medium heat until it starts to foam
Add the apples and cook them until tender, about 10 minutes.
Turn off the heat and stir in the brown sugar, cinnamon and nutmeg. Set aside
Grease two (2) 9 inch pie tins. Divide fruit into bottoms of the pans
In medium bowl, combine pancake mix, milk, sugar, vegetable oil and eggs. Beat with wire whisk until smooth. Pour over fruit.
Bake 15 to 20 minutes or until golden brown and cooked through (if top gets brown before cooked through, put foil over the top & continue cooking.
Flip onto a large plate, sprinkle with confectioner’s sugar. Serve with whipped cream on the side.

Food Sessions offered at Mid Atlantic Conference

2011-11-27T13:18:00.001-05:00

Mid Atlantic Innkeepers Trade Show & Conference
Colonial Williamsburg, Virginia - March 4, 5 & 6, 2012

The Mid Atlantic Innkeepers Conference will have a myriad of sessions on the Internet, Business & Finance, Marketing and, not to be left out, FOOD, GLORIOUS FOOD!

Highlighting our FOOD Sessions will be:

Micro~RAVES - Dispelling microwave cooking myths, Carol Evans, Cape Charles House B&B, will demonstrate microwave short-cuts and recipes that receive rave reviews!

The Art & Science of SCONE MAKING - From the basics to developing your own signature scone, Debbie Anderson, The Scone Lady, will demonstrate the process from dry ingredients to sampling the finished product!

Cooking with TEA - Danielle Beaudette from The Cozy Tea Cart, will demystify your questions while you enjoy tea samples. Emphasizing the health benefits of tea, she will demonstrate cooking with tea using seasonal menus.

Breakfasts MADE AHEAD - Renowned Chef, Suzy Blanchard, from The Inn at Meander Plantation, will demonstrate quick and easy breakfasts that can be made ahead - saving time and frustration on those busy mornings.

DINNER at the Inn - Should you consider doing Dinner? Jack & Pat North, Mayhurst Inn, will emphasize the decisions you need to make before offering dinner to your guests.

Thyme Blintzes recope from Mid Atlanticv Innkeepers COOKBOOK

2011-11-25T03:24:00.004-05:00

Harvest Moon Bed and Breakfast

Thyme Blintzes with Gorgonzola and Smoked Ham

Thyme Crepes

Harvest Moon B&B

2 large eggs

2 tbls unsalted butter melted

1 tsp of fresh chopped thyme

1cup of all-purpose flour

2/3 cup of milk

¼ tsp of kosher salt

Whisk together in a large bowl the eggs, milk, 1/3 cup of water and the butter. Then add the thyme. Then whisk in the flour and the salt. Be sure to whisk all the lumps out. Transfer to an airtight container and refrigerate for at least ½ an hour.

In a small non-stick pan, add a thin pat of butter and let melt. When pan is hot and butter has melted, pour a thin layer of batter in the pan, just enough to cover the bottom. Let batter cook until holes appear in the crepe. Flip to the other side. Repeat with rest of batter. Makes about two dozen four inch crepes

Filling

1/2 cup of Gorgonzola cheese

1 cup of diced smoked ham

½ tsp garlic

½ tsp pepper, ¼ tsp salt

Fresh parsley to color the filling

Add the filling to the crepes and fold over to a square and bake till soft and hot, in a 350-degree oven. May top the blintzes with a sprinkling of Gorgonzola before placing in the oven; Serve on garnished platter.

Kashmir Rugs, Chain Stitch Rugs by JS International

2011-11-23T04:00:00.010-05:00

Kashmir Rugs are the beautiful woolen chain stitch rugs hand made by artisans in India following centuries-old stitching and embroidery techniques. J-S International owner Jay Sethi became fascinated by chain stitch work being done at the hands of the residents of Kashmir Valley in the Himalayas several years ago during his travels through India. Since then, this hand-made product creation and distribution has become Jay's passionate professional undertaking.

Jay Sethi describes this travel/business experience in three words: "Drugs to Rugs". Jay has a Doctorate degree and at the time of his trip, being personally involved in conducting pioneering work in Cancer Research and has lectured in the US and abroad regarding Cancer drugs.

J & S International has enjoyed the chance to work with some of the most skilled artisans in the world to create designs based on Animal Kingdom, Sea World and Floral themes. Several of the designs found on their website are exclusive creations by J & S International. They will be attending the 2012 Mid Atlantic Trade Show and Conference in Colonial Williamsburg on March 4-5-6 where you can see (and touch) a wide variety of designs and rug sizes. Here is an interview Pete Holladay had with Jay at the 2011 conference:

J & S International believes in forging enduring relationship with our customers, and our growing clientele attests to our capability, ability and distinguished service. Stop by and visit Jay at the trade show floor and see if you might be added to his list of delighted clients!

Natural Odor Removal, Enzyme Cleaning Products, Magic-Zyme

2011-11-17T04:00:00.002-05:00

Are you looking for a natural odor removal product you can trust, or quality enzyme cleaning products? Magic-Zymes™ is a company that can deliver.

Magic-Zymes™ is a benign enzyme-based product invented by an American Indian who still makes it today. Its exclusive distributor, PTB Enterprises LLC, is owned by Sally Wilkinson and Larry Nelson.

The Magic-Zymes™ website presents a wide variety products that bed and breakfast innkeepers have benefited from in the routine cleaning and maintenance of their inns. What makes this product line special? Larry describes the attributes of Magic-Zymes™ in this video interview conducted by Pete Holladay at the 2011 MidAtlantic Innkeepers Trade Show:

Larry & Sally will be at the 2012 Mid Atlantic Trade Show and Conference taking place in Colonial Williamsburg on March 4-5-6, 2012. Stop by their booth and check out their product line first hand. They will be taking orders at the show, and the Magic-Zymes™ website is able to process online orders quickly and easily. You can also reach them via their toll free number, 866-478-2368.

There is NO odor Magic-Zymes™ cannot ELIMINATE. It is NOT a mask like many other “odor” products, Magic-Zymes™ actually destroys the molecules that cause odors.

Hash Brown Quiche Recipe from Mid Atlantic Innkeepers COOKBOOK

2011-11-15T11:26:00.001-05:00

Greystone Manor

Hash Brown Quiche
Greystone Manor B&B • Bird-In-Hand, PA

Ingredients:
• 3 cups, shredded frozen hash browns, thawed and
drained
• 4 tablespoons butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 1/2 cup diced cooked ham
• 1/2 cup diced green onions
• 1/4 cup diced peppers
• 1 cup shredded Cheddar
• pinch Salt
• pinch pepper

Directions:
Preheat oven to 450 degrees
Press the drained hash browns between paper towels to dry
them. In a 9-inch pie plate, toss the hash browns with the melted
butter into the plate. Press them into the bottom and up the
sides to form a crust. Bake for 20 minutes until golden
brown and starting to crisp.
Then in a large mixing bowl, combine the remaining ingredients.
When the hash brown crust is ready, pour the egg mixture over
it and return to the oven.
Lower oven temperature to 350 degrees and bake for 30
minutes or until the quiche is light golden brown on top and
puffed up and firm
Let cool slightly, slice and enjoy!

EW3D, Bed and Breakfast Website Design and Marketing

2011-11-10T04:00:00.004-05:00

EW3D, Electronic World Wide Web Development, has been handling bed and breakfast website design and marketing as well as hosting for small accommodations websites since 1995. Their experience includes ten years of actual operation of a Bed and Breakfast, so they understand the needs and concerns of innkeepers.

As small business owners, innkeepers are required to wear many hats: from decorating and maintaining a lovely environment for their guests to being clever marketers in order to keep their reservation calendars full.

When technology challenges arise or more than a simple content change is needed on your website, it is important to have an outside partner you can call upon for that support. EW3D can fill that need.

EW3D is a regular educational contributor at the MidAtlantic conferences, and they will again present at the 2012 MidAtlantic Innkeepers Conference in Colonial Williamsburg being held March 4-5-6, 2012.

Jeremy, John and Race will also be available on our trade show floor with their computers fired up, ready to take a look at your website and discuss how their services can be matched up to meet your needs. They would be happy to discuss their full range of services including design, hosting, marketing, social media and search engine optimization. Be sure to ask about their SuperStatZ tracking tool.

Cheese Souffle ~ Recipe from Mid Atlantic Innkeepers COOKBOOK

2011-11-08T04:32:00.004-05:00

Cheese Souffle
Grape Arbor Bed and Breakfast • North East, PA

Ingredients: (makes 2)
• 6 Tbsp grated cheese (Asiago preferred)
• 3 large eggs
• 6 Tbsp half and half
• ¼ tsp dry mustard
• ¼ tsp Italian seasoning
• ¼ tsp Lawries seasoning

Directions:
Preheat oven to 450.
Spray 6 oz. ramekins with non-stick spray; split cheese in
ramekins. Whisk together other ingredients. Split egg mixture
between ramekins. Bake for 20 minutes.
Serve immediately.

Grape Arbor B&B

Bed and Breakfast Insurance, Markel Insurance Company

2011-11-04T09:13:00.001-04:00

Markel Insurance Company understands the unique complexity of owning and operating a bed and breakfast, and are expertly positioned to assist with your bed and breakfast insurance needs.

A homeowner's policy is sufficient when insuring just a home. As innkeepers, your home is part of your business which requires that you secure more coverage beyond what a simple homeowner's policy can deliver.

Whether you operate a Bed and Breakfast with five or more rooms, or a country inn with 25 or fewer rooms, Markel's Bed and Breakfast/Country Inn insurance can provide you the coverage you need to keep your business running smoothly, even when unforeseen events occur.

Their B&B/Country Inn insurance program is specially designed to cover you in all sorts of unexpected situations: from plumbing predicaments to kitchen catastrophes to sticky-fingered employees.

Experienced representatives of Markel Insurance Company appreciate the opportunity to visit with innkeepers attending MidAtlantic Trade Show conferences over the years. They have presented very educational workshops at past conferences, and are scheduled to present again at the 2012 MidAtlantic innkeepers conference. They are dedicated to keeping innkeepers up to date on the latest coverages, new developments in the insurance industry, as well as tips on claims processing.

Make plans to visit with them at the 2012 MidAtlantic Trade Show and Conference taking place in Colonial Williamsburg on March 4-5-6 and schedule a review of the insurance coverages you have in place or how you can update of your most valuable business assets.

Sourdough Cake Doughnuts recipe from Mid Atlantic innkeepers COOKBOOK

2011-10-31T03:10:00.001-04:00

Sourdough Vanilla or Chocolate Cake Doughnuts
Recipe from Furnace Hills Bed and Breakfast • Denver, PA

Ingredients:
• 1 ¾ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup sourdough starter
• ½ cup low-fat buttermilk
• 1/3 cup packed dark-brown sugar
• 1 egg
• 1 ½ Tbsp unsalted butter, melted
• 1 tsp vanilla extract

Directions:
Heat oven to 325 degrees. Coat doughnut pan with cooking
spray.
In large bowl, whisk flour, baking soda and salt. In a small bowl,
whisk sourdough, buttermilk, sugar, egg, melted butter and
vanilla extract until smooth. Add milk mixture to flour and whisk until smooth.
Spoon batter into a large plastic bag. Cut off a corner and squeeze batter into prepared donut pans, about 2/3 full.
Bake at 325 degrees for 13 minutes, until doughnuts spring back when
lightly pressed. Cool in pan on rack 3 minutes, then carefully
turn out onto rack to cool.

For Chocolate Sourdough Doughnuts: use 1 ¼ cups flour in place
of the 1 ¾ cups and add ½ cup unsweetened cocoa powder to recipe.
For White-frosted Doughnuts: 1 cup of confectioners’ sugar and
1 Tbsp milk. Stir until smooth. Dip cooled doughnuts into bowl.
Top with sprinkles or your choice of topping.
For Cinnamon-sugar Doughnuts: Dip still-warm vanilla doughnut
into melted butter than toss in ½ cup sugar and 2 Tbsp
cinnamon mix.
Makes about 8 doughnuts for each recipe

Crustless Egg Potato Quiche Recipe from Mid Atlantic Innkeepers COOKBOOK

2011-10-27T15:05:00.000-04:00

Crustless Egg Potato Quiche
Recipe from Flowers & Thyme Bed and Breakfast – Lancaster, PA

Flowers & Thyme B&B

Ingredients:
• 1 small potato
• 1 cup feta cheese
• ½ small onion
• 1/8 cup green pepper
• ½ cup tomato, cut up
• 1 Tbsp. butter
• 5 eggs
• ¾ cup milk
• ¼ c. flour
• 1 tsp. baking powder
• ¼ tsp. basil
• Dash of oregano
• Salt & pepper to taste
• cilantro

Directions:
Preheat oven to 350F
Peel and cube potato. Cook in saucepan until soft. Layer in
bottom of pie plate. Add the feta cheese to the potatoes.
Microwave the onions, pepper, tomato, and butter for one (1)
minute on High. Set aside.
Beat eggs and add the rest of the ingredients, except the cilantro.
Fold in the onion/tomato mixture and pour over the feta cheese
and potatoes. Sprinkle the fresh cilantro over the top of the
quiche mixture.
Bake for about 40 minutes until quiche is puffy and golden and
center does not seem liquid when moved.

Mid Atlantic Innkeepers trade Show and Conference

2011-10-26T16:18:00.001-04:00

5th Annual Mid Atlantic Innkeepers Conference
March 4 - 6, 2012 in Williamsburg, VA

Another Pre-Conference Event!

On Sunday afternoon, March 4th, we will have a number of Pre-Conference Events sponsored by Exhibitors. These are FREE !

Acorn Internet Services with Lisa Kolb will present:

Internet Marketing Wellness Check

How healthy is your online presence?
This is a hands-on session with Individual Action Plan takeaway to grow your business!
Limited to 30 inns - top
All must bring a Laptop / Tablet
You must sign up in advance.

Indicate on your Registration Form if you would like to attend this special session.

Mid Atlantic Innkeepers Trade Show & Conference

2011-10-25T16:03:00.001-04:00

5th Annual Mid Atlantic Innkeepers Conference

March 4 - 6, 2012 in Williamsburg, VA

Pre-Conference Events!

Beginning Sunday afternoon, March 4th and ending before the GRAND OPENING of the Exhibit Hall. there will be 5 FREE Vendor Tutorials! These sessions are sponsored and paid for by:
Acorn Internet Services, BedandBreakfast.com, EW3D, RezStream and SELECT REGISTRY .
This is your opportunity to get a leg up on your competition! The first two are highlighted below.

RezStream with Bill Mitchell will be presenting:

Inside the Smart Phone and Tablet Revolution

Smart phone and tablet computers are exploding in popularity. Over 55 percent of all smart phone users use a mobile search engine function daily. Tablet computers are currently selling faster than any computer device in technology history! Recent statistics show that 36% of tablet owners make more than $80,000 per year and 44% of iPad users travel for business. Tablet owners are more affluent, more tech savvy, and spend more online. Learn how to utilize the very latest trends in mobile marketing and tablet marketing in this workshop. Learn how to create a winning mobile website. Get inside information on how to tap into local searches to further increase your ROI from mobile marketing. Get ready. We are going “all things mobile” in this fast-paced and entertaining digital revolution presentation.

BedandBreakfast.com with Sara Shusta and Patty Crowe will present:

B and B Intensive Workshop

BedandBreakfast.com and RezOvation software are industry leading companies in our respective spaces and experts on property management software as well as internet marketing for innkeepers. You’ll take away ideas to improve and enhance what you’re doing with BedandBreakfast.com and RezOvation Software. Topics include: What’s New, Online Reservations, and RezOvation Software.

Follow our Blog, Facebook and Twitter for the next Pre-Conference Events.

Stuffing Egg Muffin - Recipe from 1825 Inn B&B

2011-10-25T15:52:00.000-04:00

Another Recipe from the Mid Atlantic Innkeepers COOKBOOK
Stuffing Egg Muffin
1825 Inn Bed and Breakfast • Hershey, PA

Ingredients:
• 1 pkg. (6oz) Stove Top Stuffing Mix for Chicken
• 9-10 Eggs
• 3 Tbsp Bacon crumbled
• ½ Cup Colby/Monterey Jack Cheese

Directions:
Preheat oven to 400 Prepare stuffing mix as directed on
package, omitting stand time. Spray muffin cups with cooking
spray. Press ¼ cup stuffing firmly onto bottom and up sides of
12 muffin cups, forming about ¼ inch rim around top of cup.
Crack 1 egg into each stuffing cup (I scramble 9-10 eggs and
pour in). Sprinkle with bacon bits and cheese.
Bake 20 min or until yolks are set. Let stand 5 min before
serving.
Makes 6 servings, 2 Muffins each
Or
Use a 10” quiche dish and form stuffing mix around bottom and
edges, Put some onion/sausage/ham or any meat you prefer in
pie dish. 9-10 eggs scramble and pour in. Sprinkle the Colby/
Monterey Jack cheese around. Sprinkle Parsley on top
Bake for 35-40 minutes

Sparkling Apple Juice, Shenandoah Valley Apples

2011-10-20T04:00:00.010-04:00

Alpenglow Beverage Company is located in the fertile Shenandoah Valley of Virginia. Named for the reddish glow at sunrise and sunset atop mountains, Alpenglow uses 100% pure fresh pressed apples with the addition of carbonation and Vitamin C in the production of its carbonated apple drinks. Alpenglow beverages do not contain any preservatives, alcohol or added sugar and is gluten and caffeine free.

They offer six Sparkling Cider flavor varieties, and are packed in an assortment of sizes:
750 ml champagne bottles; one product is available in 187 ml splits
The Sparkling Alternative, packed in 12 oz with twist off tops is available in Apple, Cherry and Peach.

You won't want to missing coming by the Alpenglow booth at the MidAtlantic Tradeshow and Conference in Colonial Williamsburg, VA being held March 4-5-6, 2012.

Taste tests will be encouraged and they will be happy to share more about their production process, what they love about their Shenandoah Valley apples, and how you can have this product shipped right to the kitchen door of your Bed and Breakfast!

Crustless Egg Potato Quiche Recipe from Mid Atlantic Innkeepers COOKBOOK

2011-10-18T00:30:00.001-04:00

Crustless Egg Potato Quiche
Flowers & Thyme Bed and Breakfast – Lancaster, PA

Svenska Bullar 'Swedish Buns" from Fallen Tree Farm B&B

2011-10-16T14:33:00.000-04:00

Svenska Bullar “ Swedish Buns” Recipe from the Mid Atlantic Innkeepers Cookbook
Fallen Tree Farm Bed & Breakfast • Carlisle PA

Ingredients:
Dough:
4 ¼ cups milk
9 ¼ oz packages dry yeast
2 sticks margarine, melted
1 ½ tsp salt
1 1/3 cups sugar
10-11 cups bread flour (+/-)
2 ¼ cups raisins
4 tsp cinnamon

Spread and topping:
4 Tbsp margarine, softened
½ cup sugar
2 Tbsp cinnamon/cardamom
2 eggs, lightly beaten
Pearl sugar

Directions:
In a large pot, mix yeast and sugar. On the stove, melt margarine and
then add milk. Heat to 120-130°F (IMPORTANT: Use a thermometer,
so temperature is right for yeast). Pour milk mixture into pot with
yeast and flour. Stir to mix and allow to stand until bubbly (about 15
minutes).
Mix half of the flour, the salt, and the cinnamon, and add to the yeast
mixture a little at a time. Add the raisins and work the mixture into a
dough while adding more flour. Place the dough onto a smooth, clean
and lightly floured work area and continue to work the remaining flour
into the dough. Knead the dough until it is smooth and elastic.
Put the dough back into the large pot, and cover it with a clean towel.
Allow the dough to rise in a warm (but not hot), draft-free place (about
1 hour). If you have a proof feature on your oven this works great. To
make sure the dough is done rising, place your finger into the dough
and put a lit match in the impression. If the match goes out, the dough is
ready. ( A fun science experiment for the whole family!)
Place the dough back on the smooth, clean and lightly floured work area,
and knead the dough until smooth. Cut the dough in half and place one
half under the towel.
Using a rolling pin, roll out the dough into a rectangle that is about 6-8
inches wide and 1/4 -1/2 inch thick. Spread margarine and then sugar
and cinnamon over the dough. Fold the dough in half lengthwise, and
cut the dough at a slight angle in ¾ inch strips. Each strip should be
sliced once in the middle. The best way to do that is to cut most of the
way through once and all the way through the next slice. Stretch the
strip slightly and tie into a pretzel shape. Put the folded buns onto a
cookie sheet, and allow to rise in a warm place (approximately ½ hour).
When the buns have risen, brush them with the beaten egg and sprinkle
with Pearl sugar. Bake the buns for 5-8 minutes at 425°F. Buns are done
when the bottom edges appear light golden brown.

Natural Handmade Soaps, Custom Fragrances, Little Luxuries

2011-10-12T04:00:00.000-04:00

Little Luxuries of Virginia uses the best quality ingredients in their natural handmade soaps and all body products enjoyed by guests of bed and breakfasts around the country. Their soaps, lotions, butters, and balms are especially unique because they enjoy working with you to create a Signature Fragrance with Personalized Engraving just for you and your clients.

Each soap can be handcrafted and engraved with the initials or logo of your bed and breakfast. What a lovely package to share with your guests to be enjoyed during their visit to your Inn, or taken as a remembrance of their stay with you. Either way, you have provided your guests with a high quality and personalized amenity.

Little Luxuries of Virginia enjoys working with innkeepers to stock their rooms as well as their gift shops with lotions and potions. Visit with Jean Alvis at the upcoming hospitality trade show presented by MidAtlantic Tradeshow and Conference in Colonial Williamsburg, Virginia (March 4-5-6, 2012) and learn more about their custom fragrances and personalized branding options. She will have lots of samples for you to smell and touch, as well as gift sets and other travel accessories. You might also ask about their Special Pedicure Package and their Pedicure for Paws program.

As Jean likes to remind us: "Remember, Little Luxuries are Affordable Pleasures! We offer very low minimums and very high quality."

Strawberry Cream Cheese French Toast from Mid Atlantic Cookbook

2011-10-09T05:12:00.003-04:00

STRAWBERRY CREAM CHEESE FRENCH TOAST
Country Hearth B&B, New Holland, PA

Ingredients:

2 1/2 Cups Fresh Strawberries
1 Loaf Italian Bread
1 - 8 oz. pkg. Cream Cheese
1 Dozen Eggs
2 Cups Half and Half
1/3 Cup Maple Syrup
1 Cup Sugar
2 Tbsp. Cornstarch
1 Tbsp. Butter

Instructions:

Slice the bread into one inch thick pieces and place in a greased 13" x 9" baking dish to cover the bottom. Spread cream cheese onto bread and sprinkle 1 1/2 cups of strawberries on top. Cube the remaining bread and put on top of strawberries. Pour the half and half into blender, then add the eggs and blend. Add the maple syrup and again, blend. Pour the mixture evenly over the bread, strawberry, and cream cheese mixture. Cover and refrigerate overnight. Remove the dish from the refrigerator 45 minutes before baking. Preheat oven to 375 degrees. Bake, covered with foil, for 30 minutes; remove foil and bake an additional 30 minutes or until french toast is puffed and golden.
To Prepare Sauce: In a small saucepan, stir together the sugar, cornstarch and one cup of water. Cook over moderately high heat stirring occasionally for five minutes or until mixture has thickened. Stir in the strawberries and simmer stirring occasionally for ten minutes or until the berries have softened. Add the butter and stir until melted. Serve over the french toast. Enjoy!

Interior Photographer, Elizabeth Campbell Photography

2011-10-06T04:00:00.002-04:00

Finding an interior photographer that will capture the essence of your inn is essential to any successful internet marketing campaign. Elizabeth (Beth) Campbell has experience working with both large and small properties around the country, and her clients are delighted to share their testimonials with prospective clients.

Beth Campbell is an architectural and interior photographer based in Glens Falls, New York. She has her undergraduate and graduate degrees in art history and has worked in the photo studios at the Smithsonian and the Metropolitan Museum of Art. Her specialty is capturing the unique spirit of inns, historic hotels, their gardens, and their food and spirits.

They always say a picture is worth a thousand words ... so stop by Beth's booth at the 2012 Mid-Atlantic Trade Show on March 4-5-6 in Colonial Williamsburg and take a stroll through her portfolio. You may decide that you can't wait a moment more to have new images captured of each of your lovely rooms and special guest spaces ... she will be happy to explore the possibilities with you.