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Pumpkin Custard Pie

4 eggs
1 1/2 c sugar
1/8 t salt
1/3 c flour
2 T cinnamon
1/2c- 3/4 c pumpkin or squash(cooked and mashed)
4 1/2 c milk

Beat eggs and sugar until thick and lemon colored. Add all the rest of the ingredients, except milk. Mix. Then add milk and stir, just to combine. Pour into 2 unbaked pie shells. Bake 350 degrees for 30 min. or until custard is just set. Do not overbake.

Stuffed Omelet

1 1/2 c heavy whipping cream
(can be part milk)
3/4 c flour
1 T butter
6 eggs
1 lb. sausage, ham or turkey
1 lb. grated cheese ( can be Cheddar, Italian Blend, Swiss, etc)
1/2 green pepper -optional -Slice julienne and saute
6 mushrooms - optional - Slice julienne and saute
1/2 medium onion- optional-Slice julienne and saute in butter

Melt butter in saucepan. Whip cream and flour together and stir into melted butter. Stir with whip until mixture follows whip around the pan, stirring constantly. Take off burner, add eggs one at a time, stirring well so mixture is blended well before adding next egg. Pour onto parchment paper lined jelly roll pan. Bake 375-400 degrees for 15-20 minutes. When baked, take 2nd jelly roll pan, lined with parchment paper, and place over baked omelet,invert. Place 1/2 of sauce , 1/2 of cheese , meat or whatever you like on omelet. Roll up like a jelly roll, slice into 8- 10 slices. Place remainder sauce , cheese on top. Put back in oven a few minutes to melt cheese. Serve with sauteed peppers, mushrooms, onions.

Sauce: Use medium white sauce or 1 -10 oz can cream of chicken soup, 1/2 c sour cream and a little milk . Warm in microwave or small saucepan.