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!