Friday, September 23, 2016

Cool Cucumbers & Onions


1 cup water
1 cup white vinegar
1 cup sugar
2-3 medium cucumbers
1 large sweet onion
Salt to taste


In a small saucepan, bring the water, vinegar and sugar to boil. Stir to ensure the sugar is dissolved. Set aside to cool.

In a large bowl, put water and 2 teaspoons of salt. Peel and slice the cucumbers and onions. If you prefer to leave the cucumber peel on, or partially peel for additional color, that works, too. Place the sliced cucumbers and onions in the water bowl, ensuring all the slices are covered.

After the vinegar/sugar/water combination has cooled to room temperature, drain the salt water off of the cucumbers and onions. Pour the cooled vinegar water over the vegetables. Cover tightly and refrigerate. Allow to soak at least a couple of hours before enjoying.

Lookout Point Lakeside Inn 
Kristie Rosset
Proud to be the Arkansas Broad
Pin It

Tuesday, September 20, 2016

Peaches and Cream Pie

Have you ever heard someone say, "If you put that on an old shoe, I'd eat it?" Well, that's the way I feel about peaches. My first memory of peaches was the year that my mother (who was an excellent cook) made a peach jam. But it didn't gel and turned into peach sauce. I can still taste that and we always said it was the best mistake she ever made.

Then came Peach Shortcake and rather than use whipped cream (and we always had the real thing), we would get a container of frozen custard (now referred to as soft ice cream). Delish!

This recipe may well come in third. It is a very easy pie that really can be made anytime of year since frozen peaches are always available. But, of course, the real thing is the best!


1 unbaked 9-inch pie crust
4 to 6 peaches that you have peeled and sliced
1/2 cup sour cream
1 cup sugar
2 tablespoons flour
1 egg, beaten
Nutmeg (and there is nothing like fresh nutmeg that you grate yourself)


Place peaches in pastry.
Combine sour cream, sugar, flour and eggs. Pour over peaches.
Grate just a tiny bit of nutmeg over the top and bake 45 minutes (I always place on a jelly roll pan since juices may flow.!)
Bake at 400 degrees for 45 minutes

This recipe was originally in the cookbook "For Goodness Taste" by the Rochester Junior League.

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad
Pin It

Tuesday, September 13, 2016

Nicoise Salad

The classic Nicoise is a salad composed of tomatoes, tuna, hard boiled eggs, Nicoise olives and anchovies dressed with a vinaigrette.

But who says that when you are tired after working all day, the temperature is rising and you want to eat pretty quickly, you can't invent your own.

Do you have a rotisserie chicken? Tomatoes this year are in abundance? Hard boiled eggs are something we most always keep in the fridge (Dave and I love the old fashioned egg and olive sandwich). Green beans are so plentiful this time of year and in a pinch, canned tuna is usually in the pantry along with roasted red peppers.

Stir up a flavorful vinaigrette to pour over your arrangement and you have a dinner ready!



In a shaker combine
1 cup olive oil
1/4 cup vinegar (I love red wine vinegar but that's a personal preference)
2 tablespoons Dijon mustard
Salt and pepper to taste


Shake well and serve.

Place Your Inn Name Here

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad
Pin It

Wednesday, September 7, 2016

Cinnamon Chip Muffins

When we had only been open two or three years, a lovely couple stayed with us and she commented that she had a really good muffin recipe she'd like to share. I can't tell you how many times we have made this and our guests have loved them.

The recipe calls for cinnamon chips which, at certain times of the year, are a bit difficult to find. But, they are worth the wait!


2 cups Bisquick
1/3 cup sugar
2 tablespoons vegetable oil
1 egg slightly beaten
1 cup cinnamon chips
2/3 cup milk


Heat oven to 400 degrees.
Grease or paper line muffin tins  (can be regular or mini size).
Combine all ingredients until just moistened.
For full size muffins, bake 15 to 18 minutes.
For mini muffins, bake 10 minutes or until tops are browned.

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad
Pin It