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.
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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: http://www.visitsouth.com/ 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.
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Be sure to check our website - http://www.merridun.com/ -- for upcoming events in the area.
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 *****
Fall 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!PENNSYLVANIA DUTCH PUMPKIN CAKE
Let's share a new recipe (No, it's not our famous Blueberry Pancakes--you have to come here to get those.)
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.
Let's share a new recipe (No, it's not our famous Blueberry Pancakes--you have to come here to get those.) ULTIMATE PEANUT BARS
11x17 pan
Crust
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
Topping
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.
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.
Notes:
For 13x9 pan:
1/2 crust recipe (crust will be thinner - bake about 10 minutes)
Topping:
1 to 1-1/4 cups chips, 1/2 cup nuts,whole can sweetened condensed milk
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Remember Merridun's Cookbooks 1 & 2 are still available--they make great Christmas gifts.
We're looking forward to your next visit!
Peggy
http://www.merridun.com/ 
