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 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.

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



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:

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:
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:
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.

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

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
Flowers & Thyme Bed and Breakfast – Lancaster, PA


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.

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.

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
 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!

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.

Paula’s Hash Brown, Ham, Cheese Bake
Chestnut Ridge Country Inn • Dunmore WV

Chestnut Ridge Country Inn

Ingredients:
• 3 cups of hash brown shreds
• 1/3 cup butter, melted
• 1 cup shredded cheddar cheese
• 1 cup diced ham
• 1/4 cup finely diced red pepper
• 1/2 cup milk
• 4 eggs
Directions:
Preheat oven to 425 degrees. Lightly spray Pam on 9" pie pan.
Press potatoes into bottom of pie pan. Drizzle melted butter
evenly over potatoes and bake for 25 minutes.
Place cheese, ham, and peppers over hash brown crust. Whisk
together milk and eggs and pour over ham mixture.
Reduce heat to 350 degrees and bake for an additional 25
minutes.
Serves 8 people.

Clay Corner Inn Herb Baked Eggs
Clay Corner Inn • Blacksburg, VA
Recipe from the Mid Atlantic Innkeepers COOKBOOK
 




Ingredients:
• Cooking Spray
• Parmesan cheese
• eggs
• heavy cream
• grated cheese (Swiss, Monterey Jack or sharp
cheddar)
• Fines Herbes

Clay Corner Inn

 Directions:• Preheat oven to 425F
• Spray small ramekin
• Sprinkle with Parmesan cheese
• Drop in one egg
• Add 1 Tbsp. heavy cream
• Top with grated cheese
• Sprinkle lightly with more Parmesan cheese if desired
• Put herbs on top
Bake on baking sheet for 12 minutes, until set and bubbly, and
slightly browned.
Serve ramekin on plate with home fries or biscuit &/or breakfast
meat.