Our NewsletterLast Minute Specials:Stretch your vacation dollars with our Money Saving Coupons
|
Breakfast at the innELEGANT ROOMS!
|
| "The
breakfasts were wonderful & the atmosphere very tranquil!
Thank you for helping to make our trip special." Terry & Alisha Teague, TX |
|
"The breakfasts were great, the house was
so clean, and we enjoyed being out on the porch just as much as
inside." Joe & Deena Memphis, TN |
| "The Gables made our first Bed &
Breakfast experience one to be repeated. Great hospitality with
plenty of privacy." Tony & Teresa Bolivar, TN |
| "Everything
was just wonderful - peaceful, excellent food, and a fabulous
porch for sitting - altogether exquisite experience." Cara Tyler, TX |
Cooking Tips - Common Problem/Causes of Problems:
We have also included some cooking tips that
may be helpful. Enjoy!
Biscuits
*Rough Biscuits/
Insufficient mixing.
*Dry Biscuits/ Baking in
too slow an oven & handling too much.
*Uneven browning/ Cooking in
dark surface pan, too high a temperature and rolling the dough too
thin.
*Uneven browning/Cooking
in dark surface pan, too high a temperature and rolling the dough too
thin.
Cakes
Cracks; uneven surface/Too much flour; too hot an oven and sometimes
from cold oven start.
Dry cakes/ Too much flour;
too little shortening; too much baking powder; or cooking at too low a
temperature.
Muffins
Course texture/Insufficient stirring and cooking at too low a
temperature.
Tunnels in
muffins/Over-mixing.
Pies
Pastry crumbles/Over-mixing flour and shortening.
Pastry tough/Using too much
water and over-mixing the dough.
Pies do not brown/Bake at constant temperature (400-425) in Pyrex or
enamel pie pan.
General Hints:
Preventing Boil Over
Add a few teaspoons of cooking oil to the water and rice, noodles or
spaghetti will not boil over or stick together.
Scalded Milk
Add a bit of sugar (without stirring) to milk to prevent it from
scorching.
Rinse the pan with cold water before
scalding milk and it will be much easier to clean.
Don't lose those Vitamins
Put vegetables in water after the water boils - not before - to be
sure to preserve all the vegetable's vitamins.
Salt
If stew is too salty, add raw cut potatoes and discard once they have
cooked and absorbed the salt. 





