Well it is that time of year again! The leaves have turned and fireplaces are warming our guest’s hearts and souls. There is a feeling in the air of holidays and as always food. December 11th will mark the 4th Annual Sweet Treats Tour of Inns sponsored by the Alliance of Better Bed and Breakfasts of Eureka Springs. Beverly and I are happy to open our Inn to those lucky enough to be among the 250 to get tickets. If you don’t have your tickets or reservations give us a call. We will also be happy to discuss our “Blog” specials for this truly unique opportunity.
Posts Tagged ‘Cooking’
This is going to be a weekly post to update our readers with the goings on In Eureka Springs and at Arsenic and Old Lace Bed & Breakfast.
We are in the final days of summer and we are looking forward to the cooler weather and the beauty of fall. Over the next few weeks: the deer are changing from their red summer coats to there shinny gray winter coats; fall officially arrives (September 22); the Corvettes will come to town (Corvette weekend October 1 & 2); it will be time for the War Eagle Crafts Fair (October 14-17); the leaves will turn (who knows); and the Holidays will be right around the corner.
This photograph is just a sampling of the scrumptious bounty that comes out of Beverly’s kitchen (I am allowed in the kitchen but only to assist; except when Beverly is out of town). The recipes for our breakfast dishes as well as some family favorites are compiled into our cookbook “A Celebration of Food” pick one up while you are visiting or just give us a call.
Don’t forget the December Sweet Treats tour Saturday, December 11, 2010 call for details and specials.
Well, that’s all for now — Doug.
Many of our guests know that for the last couple of years Doug has been working on a cookbook that is a collection of recipes used at the Inn and also some of Doug and Beverly’s family favorites. Well it is complete and at the printers. We should have a supply of these cookbooks by early March. The book is entitled “Food is a Celebration of Life” and as mentioned in the forward “… food was a key element used by our friends and families to celebrate both joyous and sad moments.” Quoting further, “Today we use aromas and flavors of our breakfasts and snacks to, we hope, heighten the experience and excite the senses of our guests at Arsenic and Old Lace as they celebrate moments in their lives.” Please contact Doug or Beverly at the Inn if you’d like additional information about the cookbook or to purchase one for your self or as a gift.
We are always asked for receipes at the Arsenic & Old Lace and thought it was time to share some with you! French Toast Souffle is wonderful for a crowd and it is prepared the night before and just slide it into the oven in the morning. So there is no need to panic before your guests arrive!
10 Cups (1 inch) cubed sturdy white bread (like french bread)
1(8oz) Package of cream cheese, softened
8 Large Eggs
1 1/2 Cups Milk
2/3 Cup Half and half
1/2 Cup Maple Syrup
1/2 tsp Vanilla Extract
** Place bread cubes in a greased 9 x 13-inch baking pan
** Beat Cream cheese at medium speed of an electric mixer until smooth
** Add eggs, 1 at a time, mixing well after each addition.
** Add milk, half and half, 1/2 cup maple syrup and vanilla, and mix until smooth.
** Pour cream cheese mixture over top of bread, cover and refrigerate up to 24 hours.
** Remove from refrigerator and let stand for 20 minutes, while oven is preheated to 375 degrees.
** Bake uncovered 50 minutes or until set.
** Serve immediately when removed from the oven.
** Sprinkle with powered sugar and serve with maple syrup