Thursday, December 25, 2008
Saturday, December 20, 2008
Sunday, December 14, 2008
Tuesday, December 9, 2008
Tuesday, December 2, 2008
Pumpkin Dip Recipe:
1 large can of pureed pumpkin
2 cups confectioners sugar
1 8 oz. block of cream cheese
1 tsp. cinnamon
1/4 tsp. nutmeg
Allow cream cheese to soften completely. This is important to ensure mixing well with other ingredients for a creamier result. Blend with other ingredients and serve! So simple and delicious it will become a regular in your recipe book!
Thursday, November 27, 2008
Tuesday, November 18, 2008
1 cup sugar
2/3 can pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp cinnamon
pinch of salt
1/2 cup chopped walnuts
Combine wet ingredients in a bowl. Combine dry ingredients and add to bowl, mixing thoroughly. Pour batter onto sprayed parchment paper lined baking sheet. Spread to within 1" of sides of baking sheet and sprinkle with walnuts. Bake at 375 degrees for 15 minutes. Remove from oven and turn cake onto flour sack cloth sprinkled with powdered sugar. Cover with plastic wrap. Roll tightly and leave on counter top to cool.
12 oz. cream cheese, softened
1/4 cup butter
1 cup powdered sugar
1/4 cup maple syrup
1/2 tsp vanilla
Dark spiced rum to taste
Combine all ingredients. Discard plastic wrap and unroll cake. Spread filling evenly over cake.Roll the cake again and wrap securely with plastic wrap. Chill in refrigerator. For easier slicing, keep frozen until 1 hour before service.
Saturday, November 8, 2008
Monday, November 3, 2008
Monday, October 6, 2008
Tuesday, September 30, 2008
Tuesday, September 23, 2008
6 large apples
3/4 cup water
1/4 cup sugar
1/2 tsp cinnamon, or a few good shakes!
Peel, core and chop your apples. The smaller the better! Place all ingredients in saucepan and cook until tender, about 20 minutes. Using a masher, blender, or hand-held mixer, mix until smooth. Place in an airtight container and place in the refrigerator to cool, or serve warm! Enjoy!
Thursday, September 18, 2008
Saturday, August 30, 2008
1) Protects silver from tarnishing.
2) Removes road tar and grime from cars.
3) Cleans and lubricates guitar strings.
4) Gives floors that 'just-waxed' sheen without making it slippery.
5) Keeps flies off cows.
6) Restores and cleans chalkboards.
7) Removes lipstick stains.
8) Loosens stubborn zippers.
9) Untangles jewelry chains.
10) Removes stains from stainless steel si nks.
11) Removes dirt and grime from the barbecue grill.
12) Keeps ceramic/terra cotta garden pots from oxidizing.
13) Removes tomato stains from clothing.
14) Keeps glass shower doors free of water spots.
15) Camouflages scratches in ceramic and marble floors.
16) Keeps scissors working smoothly.
17) Lubricates noisy door hinges on vehicles and doors in homes.
18) It removes black scuff marks from the kitchen floor. Use WD-40 for those nasty tar and scuff marks on flooring. It doesn't seem to harm the finish and you won't have to scrub nearly as hard to get them off. Just remember to open some windows if you have a lot of marks!
19) Bug guts will eat away the finish on your car if not removed quickly. Use WD-40!
20) Gives a children's play gym slide a shine for a super fast slide.
21) Lubricates gear shift and mower deck lever for ease of handling on riding mowers.
22) Rids kids rocking chairs and swings of squeaky noises.
23) Lubricates tracks in sticking home windows and makes them easier to open.
24) Spraying an umbrella stem makes it easie r to open and close.
25) Restores and cleans padded leather dashboards in vehicles, as well as vinyl bumpers.
26) Restores and cleans roof racks on vehicles.
27) Lubricates and stops squeaks in electric fans.
28) Lubricates wheel sprockets on tricycles, wagons, and bicycles for easy handling.
29) Lubricates fan belts on washers and dryers and keeps them running smoothly.
30) Keeps rust from forming on saws and saw blades, and other tools.
31) Removes splattered grease on stove.
32) Keeps bathroom mirror from fogging.
33) Lubricates prosthetic limbs.
34) Keeps pigeons off the balcony ( they hate the smell).
35) Removes all traces of duct tape.
36) Folks even spray it on their arms, hands, and knees to relieve arthritis pain.
37) Florida's favorite use is: 'cleans and removes love bugs from grills and bumpers.'
38) The favorite use in the state of New York: WD-40 protects the Statue of Liberty from the elements.
39) WD-40 attracts fish. Spray a LITTLE on live bait or lures and you will be catching the big one in no time. Also, it's a lot cheaper than the chemical attractants that are made for just That purpose. Keep in mind though, using some chemical laced baits or lures for fishing are Not allowed in some states.
40) Use it for fire ant bites. It takes the sting away immediately and stops the itch.
41) WD-40 is great for removing crayon from walls. Spray on the mark and wipe with a clean rag.
42) Also, if you've discovered that your teenage daughter has washed and dried a tube of Lipstick with a load of laundry, saturate the lipstick spots with WD-40 and re-wash. Presto! Lipstick is gone!
43) If you sprayed WD-40 on the distributor cap, it would displace the moisture and allow the car to start.
Good luck! I am buying a can myself and walking around the house, putting it to many new uses!
Tuesday, August 12, 2008
1 ½ cup sugar
2/3 cup shortening (NOT butter or marj)
1 cup ripe mashed banana ( 3 or 4)
1 tsp vanilla
2 ½ cups flour
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
1 tsp cinnamon
Cream shortening and 1 cup sugar until light and fluffy (about 3 min. on med/high mixer). Beat in eggs, bananas and vanilla. Set aside. Sift together flour, baking powder, baking soda, salt and ¼ tsp of cinnamon. Blend into banana mixture. Combine remaining ½ cup sugar and ¾ tsp cinnamon. Drop cookie dough onto greased cookie sheet. Sprinkle with sugar/cinnamon mixture. Bake at 350 degrees for 12 minutes or until just lightly browned.
Makes about 4 dozen….they freeze great! Either before baking…just shape into balls, lay out on cookie sheet and place in freezer. When frozen, put into bags When ready to bake just roll in cinnamon and sugar and bake at 350 for 14 minutes. No need to defrost! Or, bake first, when cool freeze on layers of parchment paper. When ready to serve , thaw and then refresh by baking for just 4 minutes at 350 degrees. Great every time!
Sunday, August 10, 2008
Friday, August 1, 2008
1 medium onion or three scallions
2 tbsps chopped fresh mint, plus sprigs for garnish
3 tbsps vegetable oil
2 Cs chicken broth
2 tbsps fresh lemon juice
4 fresh cucumbers, peeled, seeded, and chopped
8 oz. sour cream
salt and pepper to taste
Lightly saute sliced onions in oil over moderately low heat until onion is softened. Add chicken broth, lemon juice, and cucumbers and simmer about 15 minutes, until cucumber are softened. In a blender purée mixture and 1/2 of the mint in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day. Flavor just gets better with time! When ready to serve, mix sour cream and remaining mint. Serve soup topped with a dollop of the sour cream mixture and a sprig of mint.
Monday, July 21, 2008
Monday, July 14, 2008
We would like to thank all of our guests who have helped make the Inns at Blackberry Common the home it is today, helping in the creation of so many unforgettable memories, friends made and milestones celebrated. We hope to continue to be part of your special events, getaways and celebrations for years to come. And thank you to all of you for helping make our dreams a reality!
Monday, June 30, 2008
Thursday, June 26, 2008
Thursday, June 19, 2008
Tips for your herb garden:
- Make sure you understand what size each planting will mature to, and make sure you have adequate room for their growth
- Separate your plantings by rocks, bricks or artificial borders so the more aggressive plants don't suffocate the more delicate plantings
- Ensure your trimmings are done appropriately to encourage new growth. Techniques vary for each variety so make sure you find out before trimming!
- Label each planting as you go or make a map so your remember locations and can find more quickly at harvest time
- Let varieties, like basil, flower at the end of the season and save the seeds for next years garden!
Herb gardens are a lot of fun, don't take a tremendous amount of space, and can be widely used in food and drinks! Try some fresh mint in your iced tea this summer... you'll be hooked!
Tuesday, June 3, 2008
Friday, May 30, 2008
1/2 lb. fresh asparagus, cut into 1" lengths on a diagonal
4 - 5 cups chicken stock (heated)
2 tlbs. olive oil
1/2 cup diced yellow onion
1 cup Arborio rice
1/2 cup dry white wine
1 tlbs. unsalted butter
Directions: Blanch asparagus in salted water until just tender (2 minutes); set aside. In saucepan over medium heat, bring stock to gentle simmer and maintain over low heat. In large, heavy saucepan, heat oil over medium heat. Add onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and rice is translucent with a white dot in the center (about 3 minutes). Add the wine and stir until it is completely absorbed. Add the simmering stock...a ladleful at a time, continuously stirred after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful. (This is the secret to great risotto!) Reserve 1/4 cup to add at end. When the rice is almost tender to the bite, but slightly firm in the center and it looks creamy, add the asparagus and a ladleful of stock. Cook, stirring occasionally, until the asparagus is heated through and the rice is al dente. Remove from heat and stir in the butter and reserved stock. Season to taste with salt and pepper and serve a once. Makes 4 servings. Enjoy!
Tuesday, May 27, 2008
This exclusive group features 12 New England inns located in 6 different states, all members of Select Registry, the highest standard of excellence achievable in the industry. These 13 inns offer passport members savings, credits toward free nights stays, gifts as a guest at the member inns, and much more. Please visit the website for more details at http://www.passporttonewengland.com/. Keep in mind, when you visit us or any of the member inns, you can request to become a member and receive your passport card with credits for your first stay! Planning a bed & breakfast tour? Visit the website for a variety of special packages available and plan to make the passport member inns your first stop! Check our Special Packages page for two of these packages that combine stays at fellow passports member inns with the Inns at Blackberry Commons!
Thursday, May 22, 2008
We are very proud to announce that the Inns have been certified as Environmental Leaders in Hospitality by the Department of Environmental Protection for the State of Maine. Due to our "green" efforts, we are one of 77 locations in the state that have recieved this cerfitication, and we continue to improve and expand our program every day! You may have seen an earlier entry regarding all of our efforts here at the inn to contribute to reserving our natural resources, recycling and conservation. We are always making changes, and welcome your suggestions and input. While you are here as our guests, we are happy to help you with recyclables and any other "green" practices you keep toward improving our environment!
Tuesday, April 29, 2008
Brilliant golden hue, tastes of pears, hazelnut and citrus.
Lugana Ottella, Italy
Dry and crisp, long finish. Hint of apple.
Rockbare Chardonnay, Australia
Elegant and full bodied; with citrus and surprising flavor intensity.
A sample of our reds:
Dark and fruity with subtle spice and smooth tannins.
Frei Brothers Cabernet, Alexander Valley
Mas de Gourgonnier Les Baux de Provence, Rouge, France
A complex Cabernet blend. Dark chocolate, spice, fresh thyme and lavender.
Schramsberg Blanc de Blanc, Napa
Brilliant straw color with elegant pinpoint bubbles. Crisp aroma of
Apple leads to a balanced, toasty style and complex clean finish.
Saint-Hilaire Blanc de Blanc, France
The Benedictine monks have been making this fine sparkling wine for
Over four and a half centuries. Crisp, dry with hints of berries and apple.
Monday, April 21, 2008
Thursday, April 17, 2008
1/2 cup brown sugar
1/4 cup honey
1/2 cup raisins
1 cup chopped apples (skin on)
1/2 cup apple cider or cranberry juice
1/4 cup red wine vinegar
2 tbsp. lemon juice
1 1/2 cups fresh or frozen cranberries
1 cup dried cranberries
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
Add all ingredients to a stainless or other non-reactive 3 or 4 quart pot. Bring to a boil, then let simmer for 30 minutes. Cool and serve at room temperature or chilled. Great with red meats, duck or pork. Can be made ahead of time and stores in the refrigerator for up to a week or frozen for up to 3 months!
NOTE: This basic recipe can be used for all of your favorite fruits... just substitute the apples and cranberries in the same quantities with your favorite selections and enjoy!
Friday, April 4, 2008
Wednesday, April 2, 2008
Wednesday, March 19, 2008
Friday, March 14, 2008
Wednesday, March 5, 2008
Daily trips to the recycling center with glass, boxes, paper, plastics and more. If you have items you would like us to include while you are in our company, please pass them to any employee or leave them in your rooms and we will add to our next trip!
All of our "scraps" from the kitchen are composted to the extent possible and used in our many gardens!
It seems we are always doing laundry, and for that reason, have updgraded to energy efficient, low water and soap usage washing machines. And of course environmentally friendly products!
You will find in the guest rooms, requests to hang your towels for another use and help us minimize daily laundry if you will be staying with us for several nights.
To conserve energy, lighting is kept at a minimum when possible, as is heat when we do not have guests in our company, and you will notice the use of our fireplaces and wood stove to warm your rooms and our parlors. Whenever possible, we also use low wattage, low voltage and CFC lightbulbs. In addition, many of the windows in the Blackberry Inn have been replaced with new double pain "E" glass to conserve heat.
While we are not a recognized organic grower, we do not use any pesticides or chemicals in our flower, herb or vegetable gardens and our berry patch is on stock that is over 50 years old! Many of these ingredients are used in our cooking, as are local ingredients from our neighbors, the local farm markets and other growers dedicated to the same environmental visions as us!
Changes are being made daily, and please share your suggestions while you are here as our guests, helping us do our part to conserve our planets and the beautiful resources around us!
Friday, February 29, 2008
Wednesday, February 27, 2008
10 Tbsp butter
1 1/2 C Powdered sugar
1/2 C Flour
3 egg yolks
2 Tbsp Blackberry Syrup
Preheat oven to 425 degrees. Grease 6 oz. souffle dishes or custard cups. Place on a baking sheet. Melt chocolate and butter and stir with whisk until completely smooth. (1.5 to 2 mins. in the microwave works great too!) Add sugar and flour and mix well. Add eggs, extra yolks and syrup, mix well until blended. Pour batter into prepared cups. Bake 14-15 mins until firm around the edges. Let stand 1 minute. Use a knife to loosen edges and invert onto serving dish. Cut in half so molten chocolate pours onto plate. Sprinkle with additional powdered sugar and garnish with fresh blackberries, of course! Be sure to serve warm!
Saturday, February 16, 2008
Wednesday, February 13, 2008
Wednesday, January 30, 2008
I also want to bring your attention to another new feature of our website. We have just added a sign-up box for our monthly newsletter. This box is on the left hand margin of most of our pages. This is an e-mail newsletter that features specials, events and offers that you don't want to miss. Please join us and we assure you our communications will be all you need to "keep in touch" with our corner of the world.
We hope to see you soon at the Inns...