Sunday, November 7, 2010

Holiday Tea and December's Sunday Brunch

Holiday Foyer.jpg 

The Holidays are fast approaching. 
It's time to start decorating --seems we just put everything away.

We still have a few open dates for holiday parties (breakfasts, luncheons, dinners and cocktail parties).

Our Sunday Brunch is scheduled for 12 Dec - call now to book your reservation.  The Wild & Wacky Brunch bunch will be here - will you?

We've decided (by special request) to host Miss Fannie's Holiday Tea on Sunday, 19 December. Be sure to call for additional information and reservations.

                      HOLIDAY CRANBERRY CAKE
                        makes 12 servings

I found this recipe many Christmases ago; it's worth the wait for cranberry seaqson.

1      cup vegetable oil
2      large eggs
1      cup buttermilk
2      cups sugar
1      ounce brandy
1      tablespoon orange zest
2-3/4  cups flour
1      teaspoon baking soda
1/4    teaspoon salt
1/4    cup flour
1      cup chopped pecans
1      cup chopped dates
2      cups fresh or frozen cranberries, thawed
1/4    cup orange juice
1/3    cup sugar
1/4    cup brandy

1.  Combine oil, eggs, buttermilk, brandy, sugar and orange zest
in mixing bowl; beat at low speed until just mixed.  Add 2-3/4
cups flour, baking soda and salt.

2.  In a another bowl toss pecans, dates, cranberries with 1/4
cup flour; gently stir into batter.

3.  Spoon batter into a well greased & floured tube pan.  Bake
at 350 for 1 hour or until center tests done.  Cool in pan for
15 minutes. Remove from pan and immediately brush with warm
glaze.  Cool.

4.  Glaze:  Combine sugar and orange juice in small saucepan and
bring to a boil.  Cook until sugar dissolves.  Remove from pan
and stir in brandy.  Use as directed.  To get the brandy flavor
and no alcohol; add brandy with juice/sugar and boil as

5.  The cake is more flavorful if made at least one day in
advance.  Garnish with candied cranberries/cherries and mint.

Hope we have the pleasure of your company during the Holiday Season!

Friday, October 22, 2010

Boogaloo - South Carolina’s Original Folk Life Play-- Nov 20, 2010

The Boogaloo Folklife Productions Winter 2010 production - "Joyful Noises" , a musical review of holiday songs from the past decade, will only have 2 performances on November 20th.

Choose the 2 PM - Dessert Theatre or the 7 PM Dinner Theatre.

Call 864-429-2817 or 427-1213  or 427-2046 for tickets.

And be sure to spend the night at Merridun.

Hope to see you soon!

Saturday, October 16, 2010

Welcome to Merridun's Blog

Let's try to get with the technology world...   My newsletters are way behind because I want to give you 2 pages of "perfection", so I keep waiting until I have enough to say--and haven't written one since Jan-Feb 2010..
I hope the blog will allow me to give you the latest tid-bits of information from the Inn; offer last minute specials; share a new recipe; or just chat.

Wow, the weather is great today - I call these cool mornings my San Diego mornings.

Karen Lingo, who wrote two artices for Southern Living magazine about Merridun, now writes for the website:    Be sure to check out the website and find a new article about Merridun under the Best of the South.  We're very pleased to be a part of this great website.

Be sure to check our website - -- for upcoming events in the area.

cornucopia 5.gif Need a special, quiet getaway before the stress and crazxiness of the Holidays are upon you.  Come visit us at Merridun during our Fall Special:  Monday-Thursday - any two nights only $155 pus tax.  Friday-Saturday-Sunday - any two nights only $175 plus tax.  This special is valid October 18th through November 21, 2010.  Call no!!  864-427-7052

cookbook graphic.jpgFall is in the air - and I always think of pumpkin desserts.  They not only taste great,, but smell so good while baking.  Try this easy dessert!

 makes 12-14 servings
3     cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1     teaspoon allspice
1     teaspoon ground cloves
1     teaspoon cinnamon                      
1     teaspoon nutmeg
1/2   teaspoon ground ginger
1     cup solid shortening
2     cups sugar
2     cups cooked or canned pumpkin
4     large eggs
1     teaspoon vanilla
1/2   teaspoon rum extract
1/2   cup chopped walnuts
1/2   cup plumped golden raisins (optional)

1.  Preheat oven to 350.  Grease a 12 cup bundt pan or
springform pan.

2.  Cream shortening and sugar.  Add eggs one at a time beating
well after each addition.  Add pumpkin and vanilla/rum extracts.
sift all dry ingredients and add to pumpkin mixture.  Stir well.
Add walnuts and raisins.

3.  Pour into prepared pan and bake for 1 hour or until center
tests done.  Cool cake in pan for 20 minutes then remove from
pan to completely cool.  Serve warm or at room temperature.

 cookbook graphic.jpg          Let's share a new recipe (No, it's not our famous   Blueberry Pancakes--you have to come here to get those.)

11x17 pan
2 cups flour
2 cups oatmeal
1-1/2 cups brown sugar
1 tsp baking soda
1/4 tsp salt
2-1/2 to 3 sticks margarine, melted
2 to 2-1/2 cups peanut butter chips
1 cup chopped walnuts and/or honey roasted peanuts
1 can Sweetened Condensed milk
1-3 ounces caramel syrup (optional)
Instructions : 
1.  For crust: Mix flour, oats, brown sugar, baking soda and salt.  Stir in melted margarine and mix well.
2.  Pour into 11x17 baking pan and bake at 350 for 15-20 minutes, until brown and set.
3.  Remove from oven and sprinkle with chips and nuts; drizzle milk (and caramel) evenly over top.
4.  Bake for another 20 minutes.  Cool completely and cut into bars.

For 13x9 pan:
1/2 crust recipe (crust will be thinner - bake about 10 minutes)
1 to 1-1/4 cups chips, 1/2 cup nuts,whole can sweetened condensed milk


Remember Merridun's Cookbooks 1 & 2 are still available--they make great Christmas gifts.


 We're looking forward to your next visit!