Yards & Yards of Yard sales weekend. Several of our guests were out before breakfast picking up treasures. The whole town participates, and if you’re a bargain hunter, you might want to make plans for next year.
Ho Hum another beautiful day in Eureka Springs. On todays menu: Bananas Foster french toast with potato gratin, fresh fruit and sausage. Why aren’t you here? Everyone should start their day like this. Have a great day! See you soon.
We’ve almost filled up for our August Taste of the Inns event on August 29th. It should be a fun event where you tour 12 B&B’s and try their favorite appetizer recipes and ‘mocktails’. You surely won’t need dinner after this event. Rick and I have been testing appetizer recipes every night for dinner but haven’t settled on the two perfect ones yet. Stay tuned…
We’ve got a girls high school reunion here this weekend from Ft. Smith, Kansas. They’ve come from all over after getting reacquainted on Facebook. They’re planning on shopping til they drop and we can attest to the laughter they are sharing. Looks like fun. Temperature is in the mid 80’s and it super pleasant.
Served a lovely breakfast of Eggs Florentine (page 14 of our cookbook), Surprise Bran muffins (page 58) Crisp Bacon and a new recipe of Almond Butter baked Peaches. These were a hit. You can also use Nectarines or Apricots.
The Heartstone Inn’s
Almond Butter Baked Peaches
This is for 4 servings.
¼ cup sliced almonds
3 Tablespoons light brown sugar
4 Tablespoons butter, at room temperature
4 peaches, nectarines or 6 apricots
Split and core the fruit and place face up in a greased square baking dish.
In a food processor pulse the almonds and brown sugar until the almonds are finely chopped. Add the softened butter and pulse to combine. Spoon a teaspoon or so of the almond butter inside the halved, cored fruit. Bake at 350 degrees for 20 minutes. Enjoy!