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Below are a few of our innkeepers' favorite recipes.

Pam & Dallas Fritz, BF Hiestand House Bed & Breakfast

Preheat oven to 425o F. Mix butter, sugar and flour into fine crumbs. Sprinkle half of this mixture in bottom of unbaked pie shell. Place apple halves tightly together over the crumb mixture. Cover apples with remaining crumbs. Mix water and lemon juice. Pour over apples. Bake for 15 minutes at 425o F. Turn oven temperature down to 375o F and bake for an additional 35 minutes.

Lark & Michael McCarley, Lovelace Manor Bed & Breakfast

Mix all ingredients and form patties. Grill in a skillet with mixture of butter and oil until cooked thoroughly and browned.

Ann & Dave Royer, Amanda Gish House

Saute zucchini in 1 tablespoon butter for 3 minutes. Do not over cook. Remove from pan and set aside to cool. Mix cooled zucchini with beaten eggs. Melt remaining 2 tablespoons butter in heavy 10-12" skillet until hot but not burning. Slowly pour eggs and zucchini mixture into pan and reduce the heat to medium. As the eggs begin to set around the perimeter of the pan, use a spatula to lift the edges, letting the eggs flow underneath. Repeat until eggs are set, but not dry. Turn off heat. Sprinkle eggs with onion, cheese, and dill. Place under preheated broiler until puffy, brown and bubbly. Cut into four wedges and serve on warmed plates. Makes 4 servings.