Tuesday, December 9, 2008

Purchasing a Bed & Breakfast...Is it in Your Future?

Many people decide to become an Innkeeper before they really understand what innkeeping is really about. Innkeeping is a satisfying career. However, if this major decision is not approached honestly, your dream of becoming an Innkeeper can easily become a nightmare! We consider the following the basic five questions a Future Innkeeper should be asking themselves BEFORE they make the commitment to purchase an Inn. These questions cover the who, what, when, where, and how of Innkeeping. We will explore the following questions during the next four week period. Be sure not to miss out!

  • Who makes the best Innkeeper?
  • What is the typical day at an Inn?
  • When is the best time to purchase an Inn?
  • Where is the best location?
  • How do you go forward with an Inn once it is identified?

If you would like to would like to have immediate results, please e-mail us at office@inns-for-sale.com and we will forward it to you today!

Wednesday, November 26, 2008

Thanksgiving at the Inn

Thanksgiving is perhaps the best Holiday at a Country Inn. It is the one time that the Innkeepers get to really share their Holiday time with the guests and neighbors and to show their thanks for both a bountiful season and the joys of Innkeeping. I know that we looked forward to this Holiday every year at our Inn.

It is a great time to share an amazing, traditional Thanksgiving meal with the community. Often we welcomed both lodging and dinner guests to the Inn whose families were far away. This gave us all a chance to celebrate a great Holiday as a kind of substitute family. The spirit of Thanksgiving permeated the air as the fantastic smells from the kitchen provided a welcoming touch to the Fall decorations at the Inn. A moment to stop to give thanks for all that has been given to us, and then a traditional meal served family style with seconds passed until no one could ever want more. Good cheer, great food, good music, and the laughter around the dining room was reward enough for this very special day. For those guests staying over at the Inn, we always brought out the leftovers that night for home-style sandwiches and pie. This was always a very special treat for our guests.

In this year of changing times, we give thanks to what we have, and renew our energies for the work to come.

Happy Thanksgiving to all!

Wednesday, November 19, 2008

Operating a Bed & Breakfast - Complacency Spells Trouble!

The most recent news from the Hospitality Industry is not good for Innkeepers. Hotel REIT giant, LaSalle Properties announced it was cutting 20% from its hotel staffing (mostly run by large hotel management companies) and has rescinded its 2008 guidance to the stock market. LaSalle reported that its Revpar (revenue per available room) decreased by 11.4 % in October; a huge drop! While the Innkeeping Business does not use Revpar as a measurement, it is fundamentally the same as saying that average daily rate and occupancy combined dropped by that amount. LaSalle is an important bell- weather for Inns because it is comprised of mostly luxury and higher-priced hotel properties. For the full story, please see: LaSalle Orders 20% Cut in Hotel Staffing - WSJ.com.

We hear anecdotally that many Inns and Bed and Breakfasts across the Country have had good years in 2008, at least until the end of October. Now is not the time for Innkeepers to rest on their laurels. A sea change is coming, in the form of a recession, the likes of which we have not seen in our lifetimes. This is also not the time to just burrow in fear of what is to come. As we have said many times before, when there is a downturn, those Inns at the top of their game can improve market share as against the competition. A bigger piece of a smaller pie may save the day after all.

So this is the time to be countercyclical and increase your spending on marketing, especially electronic marketing through your website, blog, and by email. Create attractive packages rather than discount, and spend all of that extra time you have due to declining occupancies to come up with creative and imaginative ways to get your repeat and referral guests to the Inn. Most of all, just lowering the price will not work, and may make things worse in the long run (see previous article on Discounting).

Most of all, have heart. The biggest reason that they come back to the Inn is because your have created a refuge and a respite from all of the problems the guests face at home and in the real world. Remember that this is exactly what the guests need in these troubled times, and they will pay you for this experience.

Monday, November 17, 2008

Buying a Bed and Breakfast? SBA Loans in Trouble

The SBA Loan Programs in 2008 have shriveled up, and that has caused both buyers and sellers of Inns real problems in making deals happen. The SBA has this week taken steps to make loans available again. Now we have to wait and see if these very important changes will solve this problem. Without this solution, and SBA loans once again being made, the purchase and sale of Bed and Breakfast Inns will continue to be slow and difficult for buyers and sellers alike. Here are the details:

The SBA 7(a) and 504 Loan Programs have for many years provided an excellent source of mortgage lending for the acquisition of Bed and Breakfast Inns across the Country. In fact, these are the programs of choice for many Inn buyers. The SBA 7(a) Program provides a bank or other lender a loan guaranty of 75% of the overall loan. While costs are high and paperwork detailed, this is a good way for banks to be more secure in their lending, especially to borrowers who have not been in the bed and breakfast business before.The SBA 504 Program, on the other hand, can provide below market interest rates on a portion of the overall secured mortgage loan to acquire an Inn or Bed and Breakfast. The 504 loans between 30% to 40% of the overall package on a second mortgage basis, and a bank or other lender provide takes the top 50%, leaving the buyer putting up 10%-20% equity (most bed and breakfast inn acquisitions will require 20% equity). The SBA portion of the loan is done on a fixed rate 20-year amortization basis, and because certain expenses are included in the interest rate, it actually decreases a bit every five years to maturity. There are some prepayment penalties involved in the SBA portion of the loan, and the costs of securitization and sales of the loans on the market are high (but includable in the loan). However, overall, this financing vehicle has in the past worked very well for Inn buyers. Until now . . . .

Last month we learned in the Wall Street Journal that overall SBA lending was significantly down in Fiscal Year ending 9/30/2008 over FY 2007. The 7(a) loan program was down over 30% from FY 2007, while the 504 Program dropped almost 17%. The reason was two-fold. First, related to the overall Economic Financial Crisis, the interest rate on SBA loans was based on the prime lending rate which has been decreasing as the Fed has sought to reinvigorate the credit markets. Most bank lending today has been based on the LIBOR which is much higher, thus making the SBA loans difficult to sell. Second, there were many issues for packagers of the securities to deal with based on the SBA rules. For more information see the full article SBA-Backed Loans Dry Up - WSJ.com.

Now we learn that the SBA has finally taken action to solve some of these problems. As of November 13, 2008, the SBA lending programs will now be pegged to LIBOR, and the SBA has also by regulation fixed other technical issues in the securitization and sale of the SBA loans. For the full story, please see: Independent Street : SBA Amends Lending Program to Help Small-Business Borrowers.

Tuesday, November 11, 2008

Tip Envelopes at Bed & Breakfasts

We realize that many people reading this article may not have their own Bed & Breakfast at this time. However, it is never too early to start collecting information for what you do and DON'T want to have when you do purchase a property. There are many things to consider, but the following is one of my pet peeves!

Tip envelopes - If you ask many current Innkeepers that may say that they have tip envelopes and many guests repond and leave money. The question is how many people don't leave money? I always get the feeling when I see an envelope that I am obligated to leave a tip and I don't like it. It is an added pressure and I am suppose to be on vacation! If an Innkeeper has truly done their job, a tip will AUTOMATICALLY be left, with or without an envelope. So I say, don't intiminate your guests...do an excellent job and the tips will flow!

Tuesday, November 4, 2008

Running a Bed & Breakfast: Discounting Room Rates Does Not Work!

In troubled times like today, Bed and Breakfast Innkeepers have an overwhelming feeling that the best way through this downturn (say recession!) is to put their room rates on sale. Isn’t that just what the retailers do at Christmas time to survive a bad season? The answer is that discounting in the travel business not only does not work, it creates a pattern of customer behavior that will last for years, even when times are better. Let’s look at the specifics.

Following 9/11, the Hotel Industry reacted to the basic loss of corporate business by deeply discounting their rates and putting large blocks of unused inventory on third-party web sites. The result was $50 a night rooms on sites like hotels.com which set up a huge expectation with consumers that this was the right price to pay for hotel rooms, no matter what the differences were in quality between each hotel. Many subsequent studies showed that the hotels basically killed their business for several years after the original reason for the discounting had gone away. The PAII Industry Study for 2002 and 2004 shows clearly that while occupancy at bed and breakfast and country inns decreased somewhat over the same period, rates did not go down significantly. Innkeepers knew the value of their product and held their rates. The result was that the Inn Industry basically avoided the meltdown that the Hotels suffered during that time.

By the end of 2007, rates for both Hotels and Inns were higher than in 2001, and occupancy rates had climbed back for the most part to 2000 levels (the best year to date in the Inn business). It is hard to tell where we will end up in 2008, but it clearly will not be a growth year. More important, where will we be in 2009?

Let’s put this into perspective. What would be the impact of your Inn business if revenues declined by say 10%? For an Inn grossing $400,000, that would mean a decrease in sales of $40,000. If the Gross Margin for that Inn (net cash flow/gross revenue) was an efficient 46%, then the net cash flow will also go down by 10%. In this example, the net cash flow would decrease by $18,400 from $184,000 to $165,600. The expenses also have to decrease, and there clearly can be cost reductions since many of the Inn’s expenses are variable and related to occupancy. In other words, as occupancy decreases, certain expenses like housekeeping, amenities and other costs related to occupancy levels will decrease as well. Added to this are the discretionary spending that can be reduced or deferred, all of which leads to the conclusion that even a 10% decrease in revenue will not result in a calamity for a well-run Inn business. It is more like something that needs to be weathered.

Most Innkeepers have a good sense of what the true expenses of operating the Inn are, and can find the ways to reduce costs. More important, most of your personal expenses seem to be interwoven in the Inn’s finances as well, providing a really sound way of reducing expenses. Knowing what is the real cost of the Inn gives you a better way of knowing how much you have to charge in rates to make an adequate return on investment (i.e. to pay the mortgage and have some for yourself) at any level of occupancy. Once you do this, you do not have to discount, you need only charge a fair price to achieve a fair rate of return on investment.

The real concern then remains this nagging feeling among Innkeepers that the only way out of a downturn is to discount. This should be avoided at any cost, because, as described above, once it is done, your guests will never again feel like paying your full rates. It will take many years to climb out of that hole. A better approach is to sell well priced packages and have value-added specials to supplement your rates. This has always worked well for our Industry, and will work again.

Finally, a word about cutting costs. Marketing and maintenance are the two areas that are easy to cut, but have the longest negative affect on your Inn business. This is the time to do what you can to increase marketing, because while the overall travel business may be decreasing, by great marketing you can stabilize or even increase your market share of the business that exists. Deferring maintenance is also something that comes back to bite you, since the cost of making repairs will always be more in the future if something is deferred.

The long and short is that you can favorably impact your results, even in bad economic times. Have faith that this too will pass, but in the interim, cut costs and market, market, market!

Tuesday, October 28, 2008

Purchasing Bed & Breakfast: Inventory at the Inn…is it Included?

When purchasing a Bed & Breakfast Inn, they are usually sold on a turnkey basis. However, the question of inventory does not always get included in negotiations and this is very important. Purchasing a turnkey business basically means that the Bed & Breakfast Inn should be furnished and able to be up and running when purchased. However, inventory is not always included in the purchase price. Everyday items currently in use at the Inn are included. However, unused/unopened inventory is purchased in addition to the purchase price of the Inn. This can include amenities, sheets, towels, gift area items, liquor (if they have a liquor license), and food items. So do not assume that the purchase price includes these items, as they usually do not. A majority of the time the cost of purchasing the inventory can be offset by advance deposits received from the seller at the time of closing on the purchase of the Inn or Bed & Breakfast.

Tuesday, October 21, 2008

Buying a Bed and Breakfast? It May be time for a Credit Report

If you are considering purchasing a Bed & Breakfast Inn, now is the time to run a credit report for yourself and see what you will find! One may be surprised to see exactly what happens when you apply for all of those credit cards that you know you will never use, but want to get the “discount of the day”. Well, it is time to clean everything up and get ready to move forward. Having multiple credit cards may actually hurt your rating. Additionally, there always seems to be that surprise account that you closed long ago that magically appears as being open. There are many sites available on the web to get your report so let’s get going!

Thursday, October 9, 2008

Buying a Bed and Breakfast in Uncertain Times

In several previous postings on our Quantum Hospitality Blog, we have looked at various ways that Sellers can improve the performance of Country Inns and Bed and Breakfast Inns. All of this was done from the Sellers’ standpoint in order to add value to the sales price. In this Article, we are going to look at these issues from the Buyers’ standpoint. The central question is whether the economic meltdown of recent days provides real opportunities for Inn Buyers to obtain significant bargains? In other words, is the timing right for Buyers to buy Inns?

Here is the gloom: Clearly the Global Economic Crisis has been severely impacted by the lack of available credit. It is likewise certain that real estate prices will take a long period to recover. If banks are unable or unwilling to loan money to businesses, how can Inn purchases be financed in the near term? If Buyers are unable to sell their primary asset, their homes, they are just not going to be able to purchase an Inn.

Yet these are generalizations about the National and Global economy that are not always specifically true in every location in the Country. While we continually hear how much trouble the National and Regional Banks are in, many local banks which have been conservative in their lending practices seem to be weathering the storm. They continue to say that they have money to loan to creditworthy borrowers for good projects. This is especially true when Banks utilize the various SBA Programs which provide them with even greater security for lending to small businesses.

Thus, the immediate answer is that we believe the times may be right for Buyers who are ready and able to purchase Inns, provided that they buy at the right price. While the bottom of the Inn market has not yet been reached, some Sellers have recognized that they either have to wait for a long time to sell or they need to make significant price reductions in order to attract Buyers. Sellers may also have to offer some degree of subordinated seller financing if they want to achieve the highest value for their Inns. The key answer for both Sellers and Buyers is to find a way to price Inns fairly based on reasonable and objective business standards in order to be able to attract lenders to provide reasonable financing.

Credit standards at most banks have tightened considerably. It is clear that borrowers need to have squeaky clean credit records and high personal credit scores in order just to get the banks to talk to them. Likewise, the availability of SBA loans is entirely dependant on the credit worthiness of the particular Inn business. This means that (1) the loan-to-value ratio will be more in the 70% to 75% range today (requiring more money down by Buyers), and (2) the historic Net Cash Flow (earnings before interest, taxes, depreciation, amortization and owners’ salaries) of the Inn must be able to cover the principle and interest payments of the new loan by at least 1.25 to 1.30 times (the “Debt Coverage Ratio”).

With those very conservative lending criteria in mind, we are basically talking about Buyers buying only Inns that are performing well in today’s business climate as opposed to those Inns that have struggled in the past to achieve profitability. While many Buyers fall in love with the beautiful Country Inn or Bed and Breakfast which could be turned around to reach profitability by their hard efforts, most banks today are not going to lend on potential earnings. The banks only want to look at the past profitability, and what are the risks that, if the economy continues to slow even more than at present, how will the Buyers be able to keep the loans current?

Whether the economic slow-down will impact tourism in the long run is a key factor in all of this decision-making as to timing. It is clear that it will have an impact in the short-term, but what will next summer bring? Predicting flat or somewhat decreased sales seems too optimistic in today’s economy. We believe that sales may decrease next year by a factor of 5% to 10% as against the current year. This must be factored into the Buyers’ pricing and business plan.

In conclusion, ready and able Buyers may find this is an opportune time to buy historically well performing Inns and Bed and Breakfasts at realistic prices. The need is to search out the good opportunities from the very many non-performing Inns on the market today, negotiate the right price along with credit enhancements such as Seller financing, and take advantage of local banks with help from the SBA programs.

Tuesday, June 24, 2008

Inns-for-Sale.com Website Launched

Quantum Hospitality Group is please to announce that we have launched our new national Inns-for-Sale website. As consultants to the Hospitality Industry, we saw the need for a website with cutting edge features for Inns which are for sale. Our new features are easy to use and include a “Compare” feature which allows a side-by-side comparison of multiple Inns. Additionally, we can support up to ten photos of an Inn, versus the normal one photo. Videos are easily uploaded to allow a birds’ eye view of an Inn for those that thrive on instant gratification. And, of course, Google Mapping! Need we say more!

There are three levels which are available. Bronze level allows a free listing with an overview of the Inn. Silver level allows for one photo and many of the features of the website. Gold level gets it all, including ten photos and video!

Owners who are listing their Inns have many exciting features as well. There is no longer the need to wait for a third party to input your listing. This can be performed directly by the individual. Or, if you prefer, there is “Valet Listing Service” where we can input the listing for you. There are over twenty easily identifiable icons which are available that provide a quick reference for an Inn such as Water View, Outdoor Activities, Wine Spectator, and more. One of the features that we like best is the ability for a Broker/listing agent to have a complete database of inquires received on an Inn including date, name, e-mail address, telephone number, and the complete e-mail message. We are sure these features will work well for everyone.

We invite you to visit our website at www.Inns-for-Sale.com and either shop for an Inn, or list your current Inn which you are selling!

Friday, May 30, 2008

Dessert Recipe: Rebecca's Chocolate Torte


Ingredients:
½ lb. bittersweet chocolate, chopped fine
4 oz. (8 tablespoons) butter, cut into small pieces
4 large eggs, separated
¾ cup plus 2 tablespoons granulated sugar

Garnish:
Confectioners’ sugar
Ice cream
Fresh berries
Mint sprig

Place a bowl over a saucepan of slightly simmering water (double boiler works best), melt chocolate and butter, stirring occasionally until smooth (approximately 5 minutes). Allow to cool slightly.

In another bowl, lightly beat egg yolks and gently add the cooled chocolate. Mix thoroughly.

In a separate bowl, whisk egg whites until soft peeks are formed. Gradually add the granulated sugar until the whites are firm and glossy. Gently fold chocolate mixture into the whites, cover and refrigerate for 4 hours. This can keep in refrigerator for 3-4 days.

When ready to cook, preheat oven to 375 degrees. Butter and flour a baking sheet or better yet, spray with cooking spray and place a sheet of parchment paper on pan. Butter the insides of 6 metal rings that measure 3” wide and 2” deep (we used 8 oz. pineapple cans with the tops and bottoms removed). Dip rings into flour and place on baking sheet. Spoon mixture into prepared rings and bake for approximately 18-20 minutes, until the tops are firm.

Using spatula, remove ring to a plate and cut around edges with a thin knife. Gently remove ring, sprinkle with powdered sugar, scoop ice cream, add berries and sprig of mint. Serve immediately.


Makes 6 servings

Cranberry Apricot Scones


3 cups flour
½ cup sugar
½ teaspoon baking soda
2 ½ teaspoon baking powder
6 oz. Chopped butter
2 tsp. Vanilla
1 cup buttermilk
1/2 cup dried cranberries (or other dried fruit)
1/2 cup dried apricots (or other dried fruit)

Mix flour, sugar, baking soda, and baking powder. Cut in butter until it resembles cornmeal. Add add-ins, mix in the milk and vanilla. Mix until it forms soft ball. Roll out and bake at 400 degrees for 12 minutes. Freeze. Remove from freezer. Defrost. Brush tops with buttermilk and top with sugar. Reheat in hot oven for 5-7 min until golden brown.
Note: If doing a double batch, divide dough into 4 sections. Roll into circle, and cut into 8 pie shapes.

Blueberry Pecan Baked French Toast

4 inch baguette
6 large eggs
3 cups milk
½ teaspoon nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup butter (2 ounces)
1/4 teaspoon salt
2 cups blueberries

Syrup:
1 cup blueberries
½ cup maple syrup
1 tablespoon lemon juice

Spray 7"x11" glass baking dish. Cut baguette into 1 inch slices and arrange in one layer in baking dish. In large bowl which together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered overnight.

Pecans: Preheat oven to 350 degrees. In shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Cool and store overnight in container.

Syrup: In small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Stir in lemon juice. Store in refrigerator until morning.

Next Day: Preheat oven to 400 degrees. Sprinkle pecans and 2 cups blueberries evenly over french toast. Combine 1/4 cup butter and 1/4 cup brown sugar in sauce pan. Heat until butter in melted. Drizzle mixture over bread and bake 20 minutes, or until any liquid from blueberries is bubbling. Meanwhile, heat syrup.

Garnish: Whip cream and put dollop on top and top with either a toasted pecan or strawberry quarter, or raspberry.

Serves 10

Raspberry Cake


2/3 cup butter
2 cup sugar
2 egg
2 cup milk
2 teaspoon vanilla
4 cups unbleached flour
6 teaspoons baking powder
1 teaspoon salt
1 pint frozen raspberries

Cream the butter and sugar in a large bowl. Add the egg and beat. Combine the milk and vanilla in a small bowl. Add flour, baking powder and salt and add alternately with the combined milk and vanilla to the creamed mixture. Mix until smooth. Pour the batter into greased and floured baking pan. Sprinkle the raspberries evenly over the batter and bake in a 375 degree oven for about 30 minutes.

Oatmeal Tea Bread

2 cup plus 4 tablespoons flour
1 ½ cup sugar
2 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
2 cup quick-cooking rolled oats
4 eggs, beaten lightly
2 1/2 cups applesauce
1 cup raisins
2/3 cup vegetable oil
1/2 cup milk
1/2 cup firmly packed light brown sugar

Combine flour, sugar, salt, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and oats. In a bowl stir together eggs, applesauce, raisins, oil, and milk. Stir the applesauce mixture into the flour mixture and pour batter into a greased 9x5" loaf pan. In a small bowl stir together the remaining 1 teaspoon cinnamon, brown sugar and sprinkle on top of the batter. Bake in 350 degree oven for 55 minutes. Makes 4 loafs

Pumpkin Bread


3 cups sugar
1 cup salad oil
4 eggs, well beaten
1 16 oz. Can pumpkin
3 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
1 cup floured raisins
Mix together sugar, oil, eggs, and pumpkin. Sift together dry ingredients and add. Mix just until blended. Fold in the raisins. Pour into 4 greased and floured 9x 5 inch loaf pans and bake at 350 degrees for 45-50 minutes.

Refrigerator Bran Muffins

15 oz. Box of Raisin Bran
5 cups flour
3 cups sugar
2 teaspoons salt
4 eggs, beaten
1 cup crisco, melted
1 quart buttermilk or soured milk
5 teaspoons baking soda
1 teaspoon cinnamon.

In large bowl, place the raisin bran, flour, sugar, salt and stir. Add beaten eggs, melted Crisco, buttermilk, baking soda and cinnamon. Mix well and store in the refrigerator. Keeps for 6 weeks, do not stir. Fill muffin tins 2/3 full. Bake in 350 degree oven for 18 to 20 minutes

Corn Waffles


1 ½ cups flour
½ cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
2 eggs, room temperature
1 ½ cups milk
1/3 cup vegetable shortening, melted
1/3 cup (2/3 stick) butter, melted

Put flour, salt, baking powder, and sugar in a mixing bowl and stir the mixture with a fork until blended. In another bowl, beat the eggs well and stir in the milk. Combine with the flour mixture until mixed. Add the melted shortening and butter and beat until blended. Pour 6 oz. Ladle into a very hot waffle iron. Cook about 4 minutes. Garnish with powdered sugar, whipped cream, and fresh strawberries.

Hollandise Sauce in Food Processor


Food Processor Method (makes 3/4 cup hollandaise sauce)

4 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
Dash of Tabasco
1/4 lb. Unsalted butter, melted and hot

With the metal blade in place, add egg yolks, lemon juice, salt, and Tabasco to the beaker. Process for 3 seconds and, still processing, pour in bubbling melted butter. It is essential that the butter be bubbling hot or the sauce will not thicken.

Thursday, May 22, 2008

Baked Pineapple

1 fresh medium pineapple
½ cup brown sugar
coconut to sprinkle


Remove the rind and eyes from the pineapple. Cut the fruit into quarters lengthwise and remove the core from each wedge. Proceed to slice each quarter into 4 or 5 slices. Cut each slice in half lengthwise. Sprinkle +/- 1 tablespoon brown sugar over each slice. Sprinkle coconut on top. Bake for 15 minutes in a preheated 325 degree oven. Serve 2 slices per person.

Apple Cranberry Crisp


5 lbs. Apples (red and green mix)
2 cup cranberries
3/4 cup sugar
6 tbls. Flour
1 ½ tsp cinnamon

Topping:
1 cup flour
1 cup old-fashioned oats
2/3 cup brown sugar (packed)
½ cup butter, cut in pieces

Peel, core, and cut apples. Place apples in large bowl. Add cranberries, sugar, flour, and cinnamon. Stir together. Place in buttered 13"x9" glass baking dish. Combine topping ingredients. Place on top of fruit. Bake in 350 degree oven until apples are tender, about 1 hour.

Baked Bananas

1/3 cup butter
3 tablespoons lemon juice (juice of ½ lemon)
6 ripe bananas, peeled, sliced lengthwise and then sliced in ½
1/3 cup brown sugar
1 teaspoon cinnamon
grated coconut




Preheat oven to 375 degrees. Place butter in 7"x11" glass baking dish and put into oven to melt. When melted, remove from oven and add lemon juice, brown sugar, and cinnamon to pan and mix together with fork. Place bananas in pan cut side up. When all bananas have been placed in pan, turn each section over to coat bananas. Sprinkle coconut on top. Bake bananas for +/- 15 minutes. Keep warm until serving. Serve 2 slices per customer.

Blueberry Muffins


1 cup flour
½ tsp salt
1 tsp baking powder
½ tsp. Baking soda
2 eggs
1 cup sour cream
5 tablespoons butter (melted)
1 cup firmly packed brown sugar
1 cup rolled oats
1 cup frozen blueberries.

In small bowl combine flour, salt, baking powder, and baking soda. Set aside 2 tablespoons to coat the blueberries. In a large bowl, beat the eggs, add the sour cream, and blend well. Add the melted butter and brown sugar and stir into the egg mixture. Stir in the oats. Fold in the flour mixture, stirring only enough to dampen the flour; the mixture will not be smooth. Toss the blueberries in the reserved flour and stir into the batter. Spoon the mixture in to the muffin tin, filling the cups 2/3 full. Bake at 375 degrees for 25-30 minutes. Makes 1 dozen.

Poached Pears


1/3 cup sugar
1/4 cut orange juice
1 cinnamon stick
1 teaspoon vanilla
3/4 cup water
4 medium pears, peeled, halved, cored, and pitted

In a large skillet bring sugar, orange juice, cinnamon, vanilla, and water to a boil. Add pears, reduce heat, and simmer, covered for 10 to 15 minutes. Remove cinnamon, place pear and spoon full of juice in each bowl and serve.

Cheese Strata

4 eggs
2 cups of milk
½ cup shredded sharp cheese
10 leaves of spinach
pinch of garlic per individual strata
dash of Tabasco
6 pieces of old white bread
1 plum tomato

These are made in individual ramekins. Cut bread in half. Place one half in bottom of each ramekin. Places 2 leaves of spinach in each, with stems removed. Place pinch of fresh garlic in each ramekin. Sprinkle shredded cheese over each ramekin. Cover with remaining piece of bread. Mix together eggs, milk, and Tabasco. Fill each ramekin with milk mixture, making more milk mixture if necessary. Place remaining cheese on top. Top with tomato slice. Store on cookie sheet lined with aluminum foil and covered with saran wrap. Place in refrigerator overnight. In morning, bake in 350 degree oven approximately 30-35 minutes, until brown and puffed.

Gingersnaps

3/4 cup crisco
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp soda
½ tsp salt
1 tsp ginger
1 tsp cinnamon
½ tsp ground cloves
Cream shortening, brown sugar, molasses, and egg until fluffy. Add flour, soda, salt, ginger, cinnamon, and cloves. Stir. Form in small balls. Roll in sugar. Bake at 375 degrees for 8 minutes.

Apple Cinnamon Cake


1 ½ cups sugar
8 oz. Cream cheese
½ cup butter
1 tsp vanilla
2 eggs
1 ½ cups flour
1 ½ tsp baking powder
1/4 tsp salt

Cinnamon Mixture:
1/4 cup sugar
2 tsp cinnamon

4 green apples (peeled)

Combine sugar, cream cheese, butter and vanilla in bowl. Add eggs and mix. Add flour, baking powder and salt. Beat. Combine 1/4 cup sugar and cinnamon in bowl. Combine 2 tablespoons of cinnamon mixture with apples, tossing to mix. Stir apple mixture into batter. Grease and flour bundt pan. Pour batter into pan, top with remaining cinnamon mixture. Cook in 350 degree oven for about 50-55 minutes.

Cranberry Sour Cream Coffee Cake

1 cup butter
1/4 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda

Filling:
1 16 oz. Whole cranberry sauce
1 tsp cinnamon

Cream butter and sugar. Add eggs, vanilla and sour cream. Mix well. Add flour, baking powder, and baking soda. Grease and flour bundt pan. Spoon ½ mixture into pan. Place filling in pan. Cover with remaining mixture. Bake in 350 degree oven for 55 minutes.

Melon Sauce

½ cantaloupe
3 tablespoons honey
dash of Grand Marnier
Mash cantaloupe with mixer. Add honey and Grand Marnier. Mix well.

This is wonderful with strawberries!

Blueberry Sour Cream Coffee Cake


1/4 cup butter (2 oz)
1 cup sugar
2 eggs
1 1/4 cup sour cream
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups frozen blueberries (tossed with flour)

Topping
1/3 cup sugar
1 tbl. Cinnamon

Cream together butter and sugar. Add eggs, sour cream and vanilla. All flour, baking powder, baking soda, and salt. Mix. Add blueberries. Make topping. Grease and flour bundt pan. Spoon ½ of batter into pan. Top with ½ topping. Add remaining batter and top with topping. Bake in 350 degree oven 50 minutes.

Sour Cream Banana Bread


1/3 cup butter
2 cup sugar
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
4 mashed bananas
1 ½ cup sour cream

Cream together butter and sugar. Beat in eggs. Add vanilla. Add flour, baking powder, baking soda, and salt. Alternate this with the sour cream. Add bananas and mix until blended. Bake in small loaf pans in 350 degree oven 40 minutes

Chocolate Chip Sour Cream Coffee Cake

Cake Batter
1/4 cup butter
1 cup sugar
2 eggs
1 1/4 cup sour cream
1 tsp. Vanilla
2 cups four
2 tsp baking powder
1 tsp baking soda
½ tsp salt

Topping
3/4 cups packed brown sugar
1/4 cup sugar
2 tablespoon flour
1 tablespoon cinnamon
1 tablespoon butter
1 cup chocolate chips

Cream together 1/4 cup butter and 1 cup sugar. Add eggs, sour cream and vanilla. Stir. Add 2 cups flour, baking powder, baking soda, and salt. Combine ingredients for topping. Grease and flour bundt pan. Spoon ½ batter into pan and top with ½ of the topping. Place remaining batter on top and finish with remaining topping. Bake in 350 degree oven for 50-55 minutes.

Yogurt Poppy Seed Coffee Cake


3 tablespoons poppy seeds
1 cup vanilla yogurt
1 cup butter
1 1/2 cups sugar
4 eggs separated
2 cups plus 2 tablespoons flour
2 teaspoons vanilla extract
2 teaspoons baking soda
Conf. Sugar for garnish

Grease bundt pan and dust with flour. Soak poppy seeds in yogurt. Cream the butter and add sugar. Blend into the yogurt mixture. Beat the egg yolks and add to the mixture. Add vanilla, flour and baking soda. Beat the egg whites until stiff and fold in. Pour the batter into the pan and bake at 375 degrees for 45 minutes. Serves 16-18.

Raspberry & Peach Stuffed French Toast

Cinnamon Raisin Bread
6 oz. Cream cheese
4 1/2 oz. Raspberry jam
4 eggs
3/4 cup cream
nutmeg - dash
4 tablespoons butter
6 peach halves (canned or fresh)
1/2 cup sugar
Peach Schnapps or Cassis

Filling
Place cream cheese in microwave-safe dish. Microwave until softened. Stir in the jam.

Peach Topping
Heat 4 tablespoons of butter. Add 6 chopped peach halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of Peach Schnappes or Cassis. Cook to reduce brandy

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of peach preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to Cook
Set oven to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until glaze shines. Remove from oven. Cut in half. Garnish with 2 slices of peaches, fresh raspberries, and sprig of mint. Sprinkle with confectioner’s sugar.

Cranberry Sauce

2 cups sugar
2 cups water
4 cups cranberries

Combine sugar and water in large saucepan. Stir to dissolve sugar. Heat to boiling; boil 5 minutes. Add cranberries. Cook about 5 minutes, till skins pop. Remove from heat. Chill and strain.

This is lovely served under sliced oranges

Blueberry Raspberry Finnish Pancake

1 ½ cups blueberries
1 cup raspberries
3 eggs
½ cup flour
½ cup milk
1 tablespoon melted butter

1/4 cup butter
½ cup brown sugar
3 tablespoons sugar

Fruit Sauce
1 cup honey
1 cup blueberries
1 orange rind grated
½ cup raspberries
splash liquor

Heat oven to 400 degrees. Place blueberries and raspberries in 8x13" pan and bring to room temperature (if frozen, place in oven to thaw). Heat 1/4 cup buter, ½ cup brown sugar, and 3 tablespoons of cinnamon until boils. Pour over fruit. Combine 3 eggs, ½ cup flour, ½ cup milk and 1 tablespoon melted butter. Whisk until smooth. Pour over fruit. Bake for 15-20 minutes.

Garnish with Fruit Sauce, whipped cream, and a couple of blueberries or raspberries.

Strawberry Rhubarb Crisp

3 cups rhubarb cut into 1" pieces
2 cups strawberries cut into halves
1 egg, beaten
1 tablespoon lemon juice
1 1/4 cup sugar
3 tablespoons flour

Topping
2/3 cup flour
2/3 cup old-fashion oats
1/3 cup brown sugar
1/4 cup butter, cut into pieces

Combine rhubarb and strawberries and pour into a shallow 9"x9" baking dish. In small bowl, beat the egg and lemon juice, stir in the sugar, and blend in the flour. Pour over the rhubarb-strawberry mixture. Combine topping ingredients until resembles corn meal. Sprinkle on top of rhubarb mixture. Bake at 350 until rhubarb is tender (45-50 minutes). Serve with spash of cream or ice cream.

Poached Eggs with Florentine Sauce

2 cups milk
4 tablespoons scallions or sautéed onions
dash of Tabasco
dash of nutmeg
salt & white pepper to taste
4 tablespoons butter
3-4 tablespoons flour
2 cups spinach
2 tablespoons finely chopped parsley
1/4 cut grated Romano
Puff Pastry

Sauce
Combine milk, scallions, Tabasco, nutmeg and salt & white pepper. Heat gently almost to a boil. Do not boil! In another pan melt butter. Add flour. Cook 4-5 minutes, but do not let brown. Add heated milk to butter and flour mixture. Whisk together. Cook until thickened. Add spinach, parsley, and Romano. Thin with milk if necessary.

Puff Pastry Nest
Remove pastry dough from freezer. Thaw slightly. Use Large 10 oz. ramekin or cutter to cut two circles per person. Place one circle on cookie sheet. Cut out center of 2nd circle and place on the top of 1st circle. Brush with egg white, yolks, or milk and cook according to package instructions. When finished hollow out center to accommodate 2 poached eggs.

To Serve
Poach two eggs. Place eggs in puff pastry nest and top with Florentine sauce. Sprinkle with Romano cheese.

Cinnamon French Toast with Apricot-Cheese Filling


Ingredients

½ cup, plus 2 tablespoons apricot preserves
brandy
3/4 cup ricotta cheese
1/4 cup cream cheese
½ cup Monterrey Jack cheese, grated
4 eggs
3/4 cup cream
dash of nutmeg
4 tablespoons butter
6 apricot halves
½ cup sugar
12 pieces of cinnamon raisin toast

Filling
Combine ½ cup apricot preserves and 3 tablespoons brandy. Heat to a boil, careful not to burn. Cool to room temperature. Combine 3/4 cup ricotta, 1/4 cup cream cheese, and ½ cup Monterry Jack cheese. Add cooled apricot and brandy mixture.

Apricot Topping
Heat 4 tablespoons butter. Add 6 apricot halves and ½ cup sugar. Cook 2-3 minutes. Add 2 tablespoons of brandy and flame (or cook longer to reduce brandy).

Batter
Combine 4 eggs, 3/4 cup cream, and dash of nutmeg.

Assembly
Spread filling on 6 slices of bread, leaving 1/2" from edges. Top with another slice of bread. Dip french toast in batter, allowing it to soak for 1 minute or so. Add butter to saute pan or griddle. Cook each side of French toast until browned. Heat 2 tablespoons of apricot preserves and brush over French toast. The toast can now be held at this point until ready to cook.

Ready to cook!!
Set over to 375 degrees. Lightly grease sheet pan. Place French toast on pan and cook approximately 10-12 minutes until puffy and glaze shines. Remove from oven. Cut in half. Garnish with ½ sliced apricot and teaspoon of apricot juice. Sprinkle with confectioner’s sugar. Serves 6 people

Roulade with Roasted Red Peppers & Tomatoes


Roulade
1 cup milk
6 eggs
½ cup flour
1/4 cup melted butter
2 tablespoons chopped parsley
dash of Tabasco

Filling
1 cup shredded cheddar cheese
1 ½ cup roasted red peppers, chopped (2 roasted red peppers)
1 ½ cup tomatoes, chopped (2 plum tomatoes)


Tomato Coulees
2/3 cup chopped onions
1 can tomatoes - crushed
1 tbl. chopped basil
1 tbl. Garlic
1 tsp. Oregano
salt to taste

Saute onion in olive oil until opaque (do not brown). Add tomatoes and cook 10 minutes. Add remained of ingredients. Cook another 10 minutes. Puree.

Set oven at 400 degrees. Combine all until ingredients until frothy. Spray a 10x15 jelly roll plan with vegetable shorting in a can. Line with parchment paper (have paper come over sides of pan). Spray paper again. Pour batter in plan. Bake 18-20 minutes until set and slightly firm. Lower oven to 325 degrees. Let roulade cool slightly. Spread filling on roulade and roll-up like a jelly roll. Cover with foil and put back in oven for approximately 10-15 minutes to melt cheese and warm vegetables. Can cover with aluminum foil so it will not dry out.

To serve - spread tomato coulees on place. Slice roulade about 1" thick. Place on top of coulees. Garnish with Romano cheese and parsley.

Yogurt Sauce

3 -4 tablespoons honey
1/4 cup orange juice
1 cup yogurt

Combine all ingredients. Place 2 tablespoons on center of each plate. Top with melon slices and garnish appropriately.

Blueberry Peach Cobbler


Blueberry peach filling:
1/4 cup sugar
1/4 cup flour
½ teaspoon salt
1 3/4 cup. Fresh blueberries
1 ½ cups (1 lb.) Fresh peaches, peeled, pitted and sliced
2 tablespoons lemon juice
2 tablespoons butter

1 cup flour
2 teaspoons baking powder
1/4 cup plus 2 tablespoons sugar
½ teaspoon salt
1/4 cup butter, cut into bits
1/3 cup milk
1 egg, slightly beaten
2 teaspoons cinnamon

Preheat oven to 400 degrees. Mix sugar, flour, and slat in medium bowl. Add blueberries, peaches, and lemon juice and toss the mixture to coat fruit. Place fruit mixture in greased 7"x11" baking dish. Bake for 15 minutes or until hot and bubbling.

While fruit is baking, mix topping. Combine flour, baking powder, 2 tablespoons sugar, and salt. Cut in the butter with a pastry blender until mixture resembles coarse meal. Add milk and egg. Stir with fork until just blended. Remove fruit from over and drop topping mixture onto top of hot fruit. Return to oven and bake until lightly browned, 15 to 20 minutes.

Whisk together remaining 1/4 cup sugar and cinnamon, sprinkle over cobblers.

Note: Frozen unsweetened blueberries and peaches may be substituted if fresh fruit is unavailable. Can also be made with blackberries and peaches.

Honey Poppy Seed Glaze

1/4 cup honey
2 teaspoons poppy seeds
2 teaspoons lemon juice
2 teaspoons lemon zest

Combine all of the above to make glaze.

Esp. good with Sliced Apple with raisins and walnuts

Core and slice apples into 1/4 inch pieces. Toss with 2 teaspoons lemon juice to prevent browning. Coat apple slices with glaze. Arrange slices in fan shape on individual dishes. Sprinkle with walnuts and raisins, spoon additional glaze on top.

Strawberry Mint Coulees

1 cup strawberries, hulled and quartered
10 fresh mint leaves
2 tablespoons lemon juice
2 tablespoons sugar

In a small bowl, toss the strawberries and mint leaves. Refrigerate for 1 hour or more. Remove and discard the mint leaves. In a blender or food processor, combine strawberries, lemon juice and sugar and process until smooth. Refrigerate until ready to use.

Esp. Good with bananas and strawberries - (four servings)

Blueberry Banana Sauce

1 cup blueberries
1 ripe banana, peeled and quartered
2 tablespoons orange juice
1 teaspoon lemon juice
2 tablespoons sugar

Raspberries

In blender or food processor, combine blueberries, banana, orange juice, lemon juice and sugar. Process until smooth. Raspberries make nice garnish.

Esp. Good with honeydew

Orange Honey Glaze

1/4 cup fresh orange juice
2 tablespoons honey

Combine above, and use pastry brush to glaze fruit.

Esp. Good with orange, kiwi and banana slices

Blackberry Peach Puree

1 cup blackberries
2 medium-ripe peaches, peeled, pitted & quartered
2 tablespoons lemon juice
2 tablespoons sugar

blackberries
blueberries

In blender or food processor, combine blackberries, peaches, lemon juice, and sugar. Process until smooth. Garnish with blackberries and blueberries.

To be used with cantaloupe or honeydew

Granola

9 cups old-fashioned rolled oats
4 cups shredded coconut
1 ½ cups whole hazelnuts
1 ½ cups slivered or sliced almonds
3/4 cup honey
1 ½ cups vegetable oil
1 cup golden raisins
1 cup dark raisins
1 cup cranberries
½ cup chopped apricots
½ cup chopped dates

1. Preheat over to 375.
2. Toss the oats, coconut, hazelnuts, and almonds together in a large 17 x 11 pan (or larger).
3. Whisk the honey and oil together in a small bowl. Pour over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.
4. Bake, stirring occasionally with wooden spoon, until the mixture turns a nice even golden brown, 35 to 45 minutes.
5. Remove the granola from the oven and stir constantly to aerate the mixture and keep it from sticking together, until the granola is cool. Stir in the dry fruits. Store in an airtight container.
Makes about 18 cups.

Savory Oven Baked Omelet

3 tablespoons olive oil
1/2 cup onion, thinly sliced
2 cloves garlic, minced
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 orange bell pepper diced
8 ounces fresh mushrooms, sliced
1 cup fresh uncooked spinach
10 large eggs
1 cup cream or milk
2 teaspoons salt
2 cups stale bread cubes (1/2 inch pieces)
4 ounces +/-cream cheese, crumbled into small bits
4 ounces grated Swiss cheese


1. Oil the bottom and sides of a 10-inch springform pan. Line pan with parchment paper covering the bottom and sides with one sheet. Spray with oil.

2. Heat the oil in pan over medium-high heat. Saute onion, garlic, peppers, and mushrooms until crisp-tender.

3. Place bread cubes in bottom of pan. When vegetables are cooked, place on top of bread.

4. Remove stems from spinach and place on top of vegetables. Cover with shredded cheese and top with cream cheese, placed on top like pepperoni on a pizza. This can be prepared the previous day to serving.

5. Whisk the eggs and cream together in large bowl. Season with salt and pepper. Refrigerate until needed. This can be prepared the previous day to serving.

6. Cover baking sheet with foil. Place springform pan on top of baking sheet and cover with saran wrap. Refrigerate until needed.

7. When ready to bake, preheat oven to 375. Pour egg mixture over items in springform pan. Cook 50-60 minutes until middle is set and not firm. Cut into wedges and sprinkle with parmesan cheese. Can be cooked and held at least 1 hour before serving.

Our New Website

We would like to thank everyone for their dedication with the development of our new Inns-for-Sale website! It was a job well done by all and we are looking forward to a successful website for both buyers and sellers.

We encourage all users to please let us know if there are any features that they would like to see added or modifed as they are using the website. Leave us a post and we will respond accordingly.
One special section of this Blog will be dedicated to recipes. Please share yours will us either by sending us an e-mail at office@inns-for-sale.com or add it as a comment to a receipe and we will input it accordingly!

Thanks again to everyone!