Bed and Breakfasts That I Have Met

       In my limited travels I have met some good Bed and Breakfast Inns. On a short vacation to the coast of Maine my husband and I stayed in a lovely home, not luxurious, but lovely, near the town of York.We ate the obligatory lobster and waded in the cold Atlantic while the temperature in Texas was 100+, toured the town's old jail, put our heads and hands in the stocks that were meant to humiliate the law-breaker. Breakfast times provided good food and interesting conversations with a mix of people. Some were interested in our "take" on the U. S. Civil War since we were from the "South." The War gets fought over and over! The tour book had proclaimed this B&B breakfast an event. It was!  The most memorial dish was the ORANGE-THYME PANCAKES. I cannot remember the name of the inn, The travel book is packed away. The best I can do is to provide the recipe for the pancakes.

      Another good  B&B was The Hale House in Jefferson, Texas. Jill and Vaughan, our B&B lover friends, met us there for a mystery weekend in town. The dinner-mystery theatre was so-so, but the house had it's own ghost which added a nice dimension to our stay. AND for breakfast we were served FRUIT SOUP. That recipe is included.

        Good stops in Waco include Pam and Rick Allen's COLCORD HOUSE and the JUDGE BAYLOR HOUSE  owned and operated by Bruce and Dorothy Dyer. Both of these hosts/owners are gracious, accommodating, and the houses have ample room for eating and visiting.

        In my limited B&B experience I've met only one bad one. We were trying to save money. We didn't. My husband went out for breakfast every morning. The breakfast at the inn consisted of cereal in a bowl whose sanitation was suspect or toast, coffee and maybe orange juice from a carton. The rooms were unbearably cold. I have forgotten the name. I haven't even tried to remember. I just remember the adage--"You get what you pay for."

Orange Thyme Pancakes
Recipe modified from several sources on the internet.
2 c all-purpose flour
1 t baking soda
1/2 salt
1/4 c sugar
1/2 t  ground thyme (or 1 t dried thyme)
1 3/4 c orange juice
2 eggs
1/4 melted butter

Mix dry ingredients in a bowl. Beat eggs in a separate bowl. Add orange juice and melted butter and mix well. Stir liquids into the dry ingredients. If batter seems stiff, add a little more orange juice. Do not over mix. Drop batter on griddle by spoonfuls. Turn when bubbles start to form on top. Serve with maple syrup or try with the Maple and Orange Pancake Sauce.

Maple and Orange Pancake Sauce
1/2 c maple syrup
1/2 c brown sugar, firmly packed
1/4 c butter
Juice and grated peel of 2 oranges

Put the maple syrup into a small, heavy-based sauce pan. Add the remaining ingredients. Stir over low hear until smoothly blended and warm. Serve immediately.

Tropical Fruit Soup
Recipe from the Hale House
1 large can crushed or tidbit pineapple, with juice
1 can Coco Lopez 1 1/2 cups sour cream
1 cup water
Bananas, kiwi and/or strawberries
1/2 c toasted almonds for garnish and crunch

Combine first four ingredients in a blender. Blend 15-20 seconds. Chill overnight. When ready to serve, add sliced fruit. (I think some fresh blueberries and peaches would be good, too)

Please leave me a note and let me know of a good B&B--anywhere!!!

How About Pancakes?

by Jo Ann Miller (Karyn's mom)

Well, how about them? You've probably eaten some version of them most all of your life, and  have not given  a second thought to the fact that this quick bread has been around on this earth about as long as any food made with grain. Crushed grain mixed with a liquid and baked on a hot stone was probably the first pancake (or stonecake.) In the United States we call them flapjacks, pancakes, griddlecakes or hotcakes. They may be made with white, wheat, oat or buckwheat flour. Johnnycakes are a variation made with ground corn. Different names in different countries: French crepes, German Pfannkuchen, The Netherlands Pannekoekenk, Swedish pannkakor and on and on and on. If you are interested in all the variations in all the world, Check http://en.Wikipedia.org/wiki/Pancakes.

My experience with them started when I became engaged. I was teaching a Home Economics class, and one of my students wanted to know how to make pancakes. I confessed that I had never made them,  He said, "Well, Miss Orr, if you are getting married, you'd better learn." This was good advice since pancakes were my husband's favorite food. And I've made many a pancake in the last 55+ years. They are quick, easy, versatile and so wonderfully delicious in so many different variations.

After we had children we had pancakes EVERY Sunday Morning. Pancakes, sausage and syrup. It's our tradition!! When we had company, I would simmer sliced apples or peaches with butter, cinnamon and sugar.. Just slather THAT on the pancake for a company meal! Throw in a few blueberries to the batter before baking. Sprinkle some chopped pecans on the top when the pancake is poured on to the griddle. We had orange, thyme pancakes at a B&B in Maine; my friend makes wonderful ones from a biscuit mix. There are as many ways to make and serve as there are kitchens--almost.

On Shrove Tuesday, March 8, beginning at 8:30 a.m. we will be serving the British Isles version of pancakes along with some American ones from my "old family recipe." (Come and enjoy. No confessions required.)

The following is the British Isles pancake recipe:

1 cup flour
2 eggs
2 cups milk
Pinch of salt
Butter for cooking

Whisk together milk, eggs and salt.
Fold in sifted flour a little at the time and whisk until smooth.
Let rest for 10 minutes.
Heat a small amount of butter in a small skillet until it almost smokes.
Pour enough batter to thinly coat the pan.
Cook until lightly brown. Turn and brown on the other side.
Serve with lemon juice and sugar.
Note: the first one will be a disaster. It's the "one for the dog." The first one seasons the pan.
(Our neighbor always said that kids are like pancakes. You practice on the first one and pitch it out.)

My basic recipe is as follows:

l cup + 2 tablespoons all-purpose flour
3 teaspoons double-acting baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk
1 egg
2 tablespoons cooking oil

In a medium mixing bowl whisk together all dry ingredients.
In a smaller bowl or a large measuring cup mix the milk, egg and cooking oil.
Pour liquid mixture into the dry ingredients and stir. Do not over mix, Mixture will have some lumps. Let rest about 5 minutes.
Drop by spoonfuls on a preheated griddle (about 375F.) that has a bit of cooking oil to prevent sticking.
Turn when light to medium brown and cook on other side to desired doneness. Remember that the first one seasons the pan, and the others will be better. To keep hot while cooking the entire batch, place a cookie sheet in a warm oven and place cooked cakes on that. That way maybe the cook can eat when everyone else eats.
Serve with butter, syrup, jams, jellies--with any of the variations mentioned or any other food that strikes your fancy.