My fix for the French Pastry Workshop...

I bought this book because it had a starred review in Booklist.  I enjoy baking and I am interested in learning more about it and hopefully, progressing to more difficult pastries.  The review said this would help with basics and that it would teach me how to make some pastries at home.  It was written by a renowned French pastry chef, what could go wrong?  Well, I'll tell you. First, the good points.  The photos are great!  However, the book was obviously rushed to the American market without consideration for the home cook or how someone needs to be able to read a cookbook in order for it to actually be a "workshop" and teach anything. The ingredients lists mostly do not follow the conventional form of a list.  They are written mostly, though not consistently (which is another problem) in sentence form at the top of the recipe.  The print is pretty small and the color is pale, so it is difficult to read and then to get your ingredients together quickly or determine whether you will need to make a trip to the store when they are printed in this way.  Far worse, though, is the fact that whoever converted these recipes from metric measurements or possibly weight measurements did not bother to really convert them.  So you end up with amounts like this:  1 stick plus 1 3/4 tsp. of unsalted butter, 1 cup plus 2 Tablespoons plus 1 teaspoon of confectioner's sugar.  Are they kidding?  I was, to say the least, extremely disappointed.  But, like I said, the pictures were fabulous and the titles sounded so good!  So, I decided to work my way through the recipes and fix them for the American home cook.  This is the first one that I am completely satisfied with, there are more to come.  I present you with Lime Poppyseed Loaf.  I have tested this several times and made adjustments until I am satisfied that you will get the same results I did and that your cake will be delicious, moist, and wonderfully limy.

Hachette Books if you're listening, please hire me or someone like me to convert your next European cookbook for the American market.

Fig and Rosemary Bread

I have been working on this recipe for a while, along with a bunch of others.  I plan to update and add recipes more frequently beginning this fall.  This is an original recipe based on one I found online and tested until I know it will turn out if you follow the instructions.  Enjoy!

Click HERE for a printable pdf.

Pecan biscuits...even if you don't live near the Pecan Capital of the World!

These biscuits are always a hit at the Manor.  We get our pecans from San Saba, the pecan capital of the world, but I think you can make them with other pecans and they will taste just fine. :)

Ingredients:

4 cups all-purpose flour
2 t. salt
4 t. baking powder
1/3 c. brown sugar
1/2 cup coarsely chopped pecans
1 c. cold butter (unsalted)
~2 c. whipping cream (scant)



Preheat the oven to 425 F.
Mix the dry ingredients, including the pecans using a stand mixer.  With the mixer running, add the butter in 1/2 inch pieces and continue mixing until it resembles cornmeal. Add the cream and mix until just combined.
Working with half the dough at a time, knead gently for 2 minutes or so, using just your hands and folding inward--do not flatten on the counter or knead too firmly.  Roll out the dough about 1 inch thick and cut into desired shapes.  When you cut the dough, it should have layers butter and flour that are visible.  Place on a lightly greased cookie sheet and bake for 12-16 minutes--until slightly brown and puffed.
If you want them to be shiny, you can brush with cream or butter before baking.

Tips for great biscuits:

• Don't overwork the dough, unless you want hockey pucks.
• Make sure to get them into the oven as quickly as possible after you have kneaded and rolled; the rising agent is activated by moisture so delay can deflate.
• Don't try to make low fat biscuits.  Just take a couple extra laps or something.

Wildflowers are here and Blackberry Gingerbread is back!

The Manor is in bloom once again!  We have added a few new varieties--bluebonnets, larkspur, and phlox to our usuals of salvia, coreopsis, verbena, and lantana. The salvia is just beginning to get really thick and the others are coming along nicely.  We should have more as April progresses.





Blackberry Gingerbread is back!  This is one of my personal favorites and our guests enjoy it, too.  We'll be serving it as long as blackberries are in season.  Want to make your own?  The recipe is here.

Time for some Banana Muffins...

It can be a little harder to use fresh ingredients in the winter, but bananas are available year round, thankfully.  Try a muffin with your morning coffee to put a smile on your face for the day ahead.  

Banana Muffins:

3 cups flour

2 cups sugar

2 t. baking powder

1 t. baking soda

1/2 t. salt

2 sticks unsalted butter, melted and cooled

2 large eggs

3/4 c. milk

2 t. vanilla

1 cup mashed ripe bananas (2 medium)

1 c. diced banana (1 medium)

1 c. chopped pecans

1 cup granola

1 c. unsweetened coconut flakes

Dried banana chips

Preheat oven to 350 F.  Spray 12 jumbo muffin cups (2 pans) with non-stick spray.   Mix flour, sugar, baking powder, soda, and salt in the bowl of an electric mixer with a paddle attachment.  Add melted butter and blend. Combine eggs, milk, vanilla, and mashed banana and add to flour/butter mixture.  Scrape bowl and make sure the ingredients are combined, but be careful not to overmix.  

Fold in diced bananas, granola, nuts, and coconut into the batter.  Spoon batter into the greased muffin cups.  Top with dried banana chips.  Bake for 25-35 minutes--until tops are slightly brown and a toothpick comes out clean.  Cool 5 minutes and remove from pan.

A couple of notes to help your muffins be the best:  

1.  The worst thing you can do is over mix the batter.  Muffin texture depends on the reaction of the wet ingredients with the rising agent (baking powder and soda in this case).  When you mix the batter too much, the reaction plays out before baking and your muffins will be flatter and heavier--not optimal.  Best to mix the dry ingredients well before adding the wet--the rising agent is activated by moisture.

2.  Be sure to remove the muffins from the pan after the 5 minutes they have cooled.  If you wait a lot longer, the sides will not have the crispy texture you want.  Muffins are crispy on the outside and soft on the inside.  If you leave them in the pan too long, they will have a soggier texture on the bottom--also not optimum.

We are so excited to be on the National Historic Register...

That was a BIG hurdle. Don't worry, I am still cooking, but I haven't posted recipes lately.  I will try to make up for that over the holidays.

Here are some of the recipes we have been testing:

• Plum cake--a definite winner and guest favorite.  This was a great addition to the August menu, when plums are in season.  We managed to keep making it through most of September with a bumper crop of plums to choose from.
• Baked eggs with bacon and hash browns.  Another crowd pleaser, and not really too difficult.  I had to play around with how to get the egg to come out the way I wanted, but I got it figured out.
• Holiday pumpkin cake with apples and cranberries.  This cake is not too sweet and not too pumpkiny, which Lee appreciates.
• Apple cake with cardamom.  This is one of Lee's favorites, along with the baked eggs.

Still to be tested this month:

• Avocado toast.  Yes, it is a food fad, but where would you serve avocado toast if not in Texas?
• Bacon and egg casserole with cream sauce.  It looks promising, but needs a little tweaking.
• Lemon raspberry tea bread.  The first go at this was a little dry.  The flavor was good, so I will adjust the proportions and have another stab at it.
• Upside-down cranberry cake, and that is all I have to say...

As always, when we test, there are some recipes that do not make the cut. Some of the ones that have not made it onto the B&B menu:

• Sausage rolls--the idea was like a savory cinnamon roll with sausage/cheese filling using a biscuit dough.  It was just blah, likewise the sausage apple quiche. Back to the drawing board on both these ideas.
• Beignet muffins--we visited New Orleans this summer and I thought it would be fun to make a muffin that tasted like a beignet and add a coffee glaze.  Not so much.  Here's the thing:  beignets are fried, that's why they are good.  Back to the drawing board on this one, too.

Summer Projects coming to a close...

My list was so long and I did not get them all done. Progress!

1. When your mother tells you not to put tape on the wall, please listen to her.  There was a wall in the kitchen that had tape and other adhesive products on the wall.  To make it even more of a challenge, some of the tape and other sticky stuff had been painted over.  It took a while, but I did manage to get the tape off and prime and paint the affected walls.  I am still working on the hinges and cabinets--I am expecting some soy stripping gel in the mail and I will let you know how that goes.
2. Laundry room, primed and painted--no more water stains!  New lights in the kitchen and laundry room coming soon...
3. Patio furniture repaired and painted.  Mostly done--I have one bench and one arch left to sand and paint.  The patio at The Manor is a very popular sitting area for guests and owners alike, so we are trying to keep it special!  We did have one setback when our porch swing suffered a fatal error.  Lee is working on it.  :)
4. Okay, so I tried waxing the wood floor in one area to test out the idea of waxing.  We have decided against it.  Both of us almost bit it multiple times.  Slick floor=bad idea.  I will continue to look for some way to improve the look of the floor and protect it that does not involve possible broken limbs. 
5. Finished cleaning hallway light globes, transoms, and paneling.  Perhaps finished is not the right word.  I did clean them, but as you know, they will need it again.  The transoms and hallways were part of the BIG summer clean.  As soon as it cools off, I am planning to do the windows--on the outside.
6. Best for last--Lee fixed Winged Victory and she is now in her forever home (we hope) in front of the Manor.  In the Spring, she was injured in an auto accident and one of her wings broke off.  She had now been restored to her former glory.  Big Thank you to Clarke and Lee.  :D

Free Walking Tour for Spring Ho...

Spring Ho is coming very soon!  You can see more about the week of festivities at the official Spring Ho page.  If you are interested in taking a walking tour of some of the landmarks of Lampasas, I will be offering free historical walking tours on Saturday, July 9 at 11:30 AM and Sunday, July 10 at 1 PM.  Meet me at the corner of 3rd and Live Oak.  The tour is about 1.5 km long and lasts about 45 minutes, depending on walking speed.  :)


The Keystone Museum will be open on Saturday, so after the tour, you can go in and get more information about some of the people and places we will talk about--you can even see photos.
I hope I will see you there.

The Manor in bloom...

Recent rains have really helped our landscape and wildflowers look their best.  Here are some of the things you can see blooming around the Manor grounds.

Make your own granola...

When guests come to the Manor, we like to make it special.  Breakfast is handmade with quality ingredients.  As much as possible, everything is made from scratch, even the granola. Lee gets to test all the recipes before the guests will ever try them, so don't worry!  Homemade granola contains a lot less sugar than the varieties you can buy in the store and you can add the ingredients you like best to make it something uniquely yours.  Here is the recipe I use--with a couple of variations.  But don't be limited by my imagination, you can add the nuts and dried fruit that you like best--just keep the proportions the same.





Lee's Favorite Granola

1 1/2 cups of pecans or pistachio nuts
1/3 c. maple syrup
3 2/3 c. rolled oats
3/4 c. pepitas (pumpkin seeds)
1/2  c. sliced almonds
1/4 c. sugar--I use natural cane sugar
1 t. kosher salt
1/4 t. cinnamon
1/8 t. ginger
1/8 t. nutmeg
3/4 c. unsweetened flaked coconut
1/2 c. canola oil
1 c. dried cherries and snipped dried apricots

Heat the oven to 375.  Line a large rimmed baking sheet with parchment paper.  If using pecans, toss with 1/2 the maple syrup and set aside.  Mix the dry ingredients in a  large bowl.  Add the syrup and oil and mix well, so that all the ingredients are moist.  Spread on to the baking sheet and bake for 7-10 minutes.  Stir and bake for 7-10 minutes more.  If using pecans, place them on top after stirring again and bake or one last 7-10 minute session.  If not, stir and bake for an additional 7-10 minutes. Watch your granola to make sure the coconut does not get too brown.
Let it cool and mix in the dried fruit.  Store in an air tight container at room temperature for up to 2 weeks, but it won't last that long.  :)

It's raining, so make some blackberry gingerbread...

I was hoping to have some wildflower pictures to add today, but it is raining heavily, so that will have to wait until next week or so.  I am happy to report that we have a lot of flowers coming up. The salvia is looking good, and some of the scarlet flax I planted last year is blooming along with the coreopsis, verbena, and blackfoot daisies.
Whenever it rains, I get in the mood to bake, sort of like when it is cold outside--it is nice to have something yummy to enjoy with my cuppa.  I have been working on a recipe for Blackberry Gingerbread--it is finally ready to share.  I have combined a couple of my favorite gingerbreads and added blackberries because I love blackberries.  You could also use blueberries if you are more partial to them.


Blackberry Gingerbread

1/2 Pint blackberries tossed with 2 T. flour
1/2 c. butter
3/4 c. sugar
1/2 c. molasses
1 egg
zest from one orange
1 c. sour cream
2 c. flour
1 t. baking soda
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt

Melt the butter and beat butter, sugar and molasses until smooth.  Add orange zest and egg, beat well.  Combine flour, soda, salt, and spices.  Add dry ingredients to butter mixture, alternating with sour cream--beginning and ending with sour cream.  Fold in blackberries.  Bake in greased mini-loaf or muffin pan at 350 for 35-40 minutes.  Tope with glaze made form the juice of the orange and powdered sugar or sprinkle with powdered sugar.

Enjoy these with your favorite tea or coffee.  :)

Spring is here...almost!

Spring Break is here anyway, and with it we had some wonderful guests.  I have been painting the patio furniture for the last couple of days to get ready for Spring guests and wildflower season.  Here is the first wildflower picture of the year--these are ox eye daisies.

This past weekend at the Manor, we debuted a new recipe for breakfast Chocolate almond rolls, which are a slight spin on traditional cinnamon rolls.  They were a hit and we will be adding them to our regular list of possibilities.  If you want to make you own, here is the recipe.  Warning:  This makes a lot of rolls, so you may want to try making half the recipe.

Chocolate Almond Breakfast Rolls:

For the dough--
1 2/3 cups milk
8 T. unsalted butter (1 stick)
5 to 51/2 cups flour, a little more for kneading
1/3 cup sugar
1 1/4 salt
3 packets rapid rise yeast
2 large eggs at room temp
butter for the bowl




Filling:
5 oz or 1/2 cup Marzipan (almond paste)
8 T. butter
1/2 cup sugar
1/4 t. almond extract
1 cup sliced almonds
1 c. miniature chocolate chips

Glaze:
1 cup powdered sugar
3-4 T. cream
1/4 t. almond extract

In small saucepan, combine 8 T butter and milk, place over medium low heat until the butter melts, stirring.  Let it cool for a few minutes before adding to dry ingredients.  In a large bowl with mixer, combine 5 cups of flour, salt, sugar and yeast.  In a separate bowl beat the eggs lightly and add them to the butter and milk.  Using the mixer, with a dough hook or by hand, stir the liquid ingredients into the dry ingredients.  You may have to add the other 1/2 c, of  flour to make a very soft dough.  Once the dough holds together, scrape it onto a floured surface and knead for about 4-5 minutes, very gently adding an additional 1/2 c. or so of flour.  Be careful not to overwork the dough or add too much flour, or it will be dry and the texture will not be light.  This dough is very light and soft.  Once you have it formed into a ball, place it in a buttered bowl, turn it, and cover with a dish towel to let it rise for about 30-40 minutes.  
Line a 9x13 pan with parchment paper.
Punch down the dough and separate into 2 sections.  Let it rest for 5 minutes, then roll each section into a 10x12 rectangle.  While the dough is resting, mix the filling--in a mixing bowl cream the butter and marzipan for about 3 minutes on medium speed until it is soft and well mixed.  Add the sugar and almond extract and mix well.  Spread half the filling mixture over the rectangle and sprinkle with half the almonds and half the mini-chips.  Roll up jelly-roll style, starting on the long side.  Cut into 9 or 10 rolls and place in the lined pan, cut side up.  Repeat with the other half of the dough.  You may use two 9 inch square pans instead of a 9x13.  
Preheat the oven to 375;  cover the rolls loosely with plastic wrap and let them rise for about 20 minutes, until they are springy to the touch.  Bake 25-30 minutes--they will be golden brown and you may want to put a piece of foil over the top of them for the last five minutes to keep them from getting too brown.  
Stir together the ingredients for the glaze and spread it over the warm rolls.  
Enjoy! These are great with a nice cup of coffee.

Coming soon--reserve your table for our Mother's Day Tea at the Manor on May 8, 2016.  We will be serving assorted tea sandwiches, tea breads, fruit, scones and tiny tea desserts, along with tea, of course.  Or coffee for those who prefer a stronger afternoon shot of caffeine.  Seating available at 3:30 or 4:30 PM, $20 per person. Call 512-564-9765 or email us at info@whitegardenevents.com to make your reservation and treat your Mom to a special afternoon at the Manor.

Aunt Frances Remembers...

As Spring seems to be getting closer--after all Punxsatawney Phil predicted an early Spring and he cannot be wrong--I am thinking about what to plant this year.  We started small last year with a few flowers and shrubs and I hope to fill in more every year.  I turned to Aunt Frances's remembrances of what was grow here by the Markward family for inspiration.
Here is what Frances writes about the flowers at the Manor:

My father loved flowers and we had lots of them, particularly roses. We had an underground water system for them. In the yard we had yellow jasmine, bridle wreath, althea lilac (Rose of Sharon), plumbago, purple and white violets, honeysuckle, red cypress vines, and several large cedars and oaks. In huge half barrels we had oleanders—white, pink and red—and a brugmansia which had large white trumpet-shaped flowers that were very fragrant. I have seen as many as forty flowers on a plant at one time! We kept these flowers in the hall every winter to keep them from freezing. I used to hunt for an excuse to stay at home from school when the day arrived to put the geraniums and other potted plants in the pit for winter. The pit had glass doors and heavy wooden doors on top of them. Mrs. Williams, who lived nearby, always came and repotted them for us. I'll never forget the lovely old-fashioned flowers she had growing around her tiny home.

I really wish we still had the underground watering system!  I already have a pair of Bridal Wreath Spirea growing next to the front gate, but I think I will add some Althea (Rose of Sharon) in honor of both the Markwards and my own father-in-law, who loved them and used to give me starts.  I wish he were here to help me make some good plant choices now.  My Papa used to always have Cypress vines and he gave me seeds, so I will be starting those, too.  One thing I have planted that seems to be very happy is Lavender.  The soil and water conditions seem to be very good here in Central Texas for Lavender and Rosemary.  It is also time to get out that Rose catalog and choose a couple of antique roses.  I love old roses, and now I have the perfect excuse--they will help me to create the same atmosphere here at the Manor as existed when it was first built.

Now you can see what's cooking at the Manor on Instagram...

People love pictures of food and part of the fun of staying at a B&B is the breakfast.  So, now you can see pictures of recipes I am trying on our Instagram page.  I don't usually post the recipes until I think they are foolproof, but you can see what might be on your table if you come and stay with us.
Check our our new Instagram page here:  https://www.instagram.com/whitegardenevents/.
Let me know if there is something you would like to see me try to make.  I can't make any promises, but I am usually up for a challenge.

Something new to try for breakfast...and a dessert for the new year!

Happy New Year to all!  I had intended to post some holiday recipes, but we had a wedding and the holidays got past me.  To make up for it, I will share a new breakfast treat that is easy and SO good, plus a dessert that I reworked a little for a dinner party the other night.  Here goes:

Easy Sticky Buns:
These come from the Barefoot Contessa Back to Basics--I would highly recommend her cook books. I have several and the instructions are excellent.

12 T. unsalted butter at room temperature
1/3 C. light brown sugar, packed
1/2 C. Pecans, chopped in large pieces
1 Pkg.  Puff pastry, defrosted


Filling:
2 T. unsalted butter, melted and cooled
2/3 C. light brown sugar, packed
3 t. cinnamon
1 cup of raisins (I use currants)

Preheat oven to 400.  Put a 12 cup muffin pan on a cookie sheet with sides that is lined with parchment paper.  Don't skip this!  If you do, your oven will have burnt butter all over it and the sticky buns will be smoked rather than cooked.
In the bowl of an electric mixer, beat the 12 T. butter and 1/3 C. brown sugar until smooth.  Place rounded T., 1 in each muffin cup.  Distribute the pecans evenly between the cups.
Lightly flour a board or counter and spread out a sheet of the puff pastry with the seams left to right.  Brush with melted butter and sprinkle with half of sugar, cinnamon and raisins or currants.  Roll up from front to back and slice into 6 equal portions, placing one in each muffin cup--repeat with second sheet of puff pastry, etc.  Bake for 30 minutes; cool for 5 minutes and then turn them over onto the parchment paper lined cookie sheet.   Important--do not let them cool longer than 5 minutes, or the sugar will harden and you will not get the results you want.  These are easy and delicious!

Now for a knockout dessert that you can make a day ahead.  We had a dinner party and I wanted to make a Tiramisu, but I am not a fan of uncooked eggs in a  filling.  I prefer to cook eggs for custard, pie, etc.  I found Ina's recipe for Tiramisu, but then I wanted to change a couple of things, so I cooked the filling base and also changed the Rum to Creme de Cacao, because I prefer the lightly sweet chocolate liqueur to the stronger taste of Rum.  Here is the final recipe, which our guests enjoyed, but alas, I forgot to take a picture!

Robin's Tiramisu:

 6 Egg yolks
2/3 C. milk
3/4 C. sugar
1 C. heavy cream
16 oz. Mascarpone cheese (you can substitute cream cheese, but the result will be less light and airy)
1 1/4 C. espresso
1/2 C. Creme de Cacao
30 Italian Lady finger cookies
Dark chocolate bar for shavings

In a medium saucepan, whisk the egg yolks, milk and sugar.  Heat over medium low, stirring constantly until mixture thickens.  It should start to boil.  Let it boil for 1 minute and remove from heat.  Strain the custard to remove any bits of egg and refrigerate for at least one hour.
Combine 1 C. of the espresso and 1/4 C of the creme de cacao in a shallow bowl.
Whip the 1 C. of cream until stiff peaks form.  In a separate bowl, beat mascarpone cheese and the chilled egg mixture until smooth.  Add 1/4 C. of espresso and 1/4 C. creme de cacao.  Fold in the whipped cream.

To Assemble:
Dip half the lady fingers in the espresso mixture and place in the bottom of a 9x13 pan.  Cover the bottom of the pan with the dipped lady fingers.  Spread half of the custard mixture over the cookies and repeat with the second half of the lady fingers and custard.  Refrigerate for at least 2 hours or overnight.  Top with chocolate shavings.

Lampasas Walks Historic Walking Tour now available...

Check out our new historic walking tour of the downtown Lampasas area at Voicemap.

The app is free at the App Store or on Google Play and the tour is only $.99.  Guests at the Markward Manor B&B may request a coupon for a free download.  I wrote the tour using several sources for Lampasas history and recorded it so visitors can download it and take the tour whenever the mood strikes them.


The tour includes several buildings which are listed as a part of the Lampasas Historic District on the National Historic Register.  It lasts about 30 minutes and begins and ends at the courthouse.

Walkers will learn some fun facts about local history--give it  try!

Aunt Frances Remembers...

This will be the first of a recurring series based on memories handwritten by Frances Markward Hall.  With the weather getting a little colder, I thought it might be nice to remember how lucky we are to have indoor plumbing.  :)  I have edited a little for ease of reading and clarity.

Frances was born April 29, 1889 in Lampasas, a daughter of John & Adelphia Florence (White) Markward of Lampasas, TX. The Markward family grew up and lived in a white stone house now known as Markward Manor and the children attended Lampasas schools and went on to further their educations in Georgetown, Austin and San Antonio. Adelphia's family, the Whites, also long time residents of Lampasas, lived on the hill above the Markward property.

Frances Markward married John Hall of Royse City, Texas on June 10, 1919. They had a son,

John Walter Hall, and a daughter, Mary Ethel Hall. Mary died as an infant. Frances and her family lived in Dublin most of their adult lives; she died there in 1965.

Many guests ask about the water storage tank in the back of the property.  There used to be a windmill—you can see it in older pictures of the house and Frances describes its location and purpose in her remembrances.

Here is what Aunt Frances has to say about bathing…

We had no running water except to the tin tub in the bath house which was clear across a big yard and at the far side of the garden next to the wind mill. It had windows with wooden Venetian blinds, and we splashed out there in the summer time.
Baths were taken in metal wash tubs [in the bath hosue] and we carried our water in and then emptied it out.  

Note:  the bath house was about a 200 yard walk from the main house in those days.  Not bad in the summer, but in the winter, probably a little chilly.

So the next time you shiver a little before getting into a shower with hot running water in a heated bathroom, remember how Aunt Frances, Ethel, and Forest used to bathe. 

A busy couple of weeks...

We finally got a little bit of a chill in the air here at the manor, so I have been trying out some fall recipes--I am working on a baked oatmeal and dried cherry chocolate scones.  I will post those when I have them perfected.  In the meantime, we have had several visitors worth mentioning.
About two weeks ago, we had the privilege of meeting the last direct descendant of John and Adelphia Markward, who built the house and were its first residents.  They were married October 29, 1880, and the portrait on the Manor homepage was taken on their wedding day.  John O. Markward, the great grandson of John and Adelphia and his lovely wife, Annette, came out to see the Manor.  We had a wonderful visit--they filled us in on a lot of family history and they also gave me permission to use some of Aunt Francis's Remembrances on the blog.  I will be adding a special series called "Aunt Francis Remembers."  Francis was the younger daughter of John and Adelphia and she lived here at the house until she went off to school as a girl.  She took the time to write her memories down and Annette has transcribed and preserved them.  Francis's memories of her childhood home and of Lampasas add precious color and detail to the history of the house.  Below is a photograph of the Markward Store on the Lampasas Square, also graciously provided by the Markwards.

We were really thrilled to have them out and we hope to see them again soon.  :)

The Markward Manor B&B has had its first famous-ish guest!  This past weekend, we had the pleasure of hosting Ed Beckley, the World's Largest Motorcycle Jumper.  He and his charming companion were interesting guests and we enjoyed visiting with them.  You can find out more about Ed on his website.  He does motorcycle shows and events all over the country.  

Enjoy the cooler weather wherever you are and we hope you will come and visit Lampasas soon.

Fall has officially started, that means it is time for pumpkin muffins...

I have a few recipes I have been working on for fall.  Pumpkin is one of my favorites, I always look forward to pumpkin bread, muffins and lattes.  This past weekend, I made the first pumpkin muffins of the season.  I decided to use the last of the summer blueberries and wed two of my favorite things.

Recipe for Pumpkin Blueberry Muffins:

2 1/4 c. flour
2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 t. baking soda
1/2 t. salt
2 eggs
2 c. sugar
1/2 c. oil
1 c. (I use a little more) canned pumpkin
1 c. blueberries


Mix the flour, spices, soda and salt in a small bowl.  Put the eggs, oil, sugar and pumpkin in the bowl of a mixer and mix on low/medium until well combined.  Add the dry ingredients with the mixer on low.  Don't over mix.  The key to a good crumb on a muffin is not to over mix, trust me.  Stir in the blueberries with a wooden spoon.  Bake in preheated 350 degree oven for 20-25 minutes depending on the size of your muffin cups. I made mini-bundts, so it was about 28-30 minutes.  You could also use dried cranberries or cherries, or fresh cranberries in this recipe for a change.

Another guest favorite that would go really well with these muffins is a crustless quiche recipe I found in the New York Times.  Here is the variation I liked best.

Crustless Quiche:

1 c. half and half
3 eggs at room temperature
3/4 grated Gruyere cheese (I have also used Jarlsberg, but the Gruyere is my favorite.)
1/4 grated parmesan
1/2 t. kosher salt
1/4 t. cayenne

Mix all ingredients--I usually mix the eggs and half and half with the spices first and then add the cheese.  Pour into greased/buttered ramekins and bake at 325 degrees for about 20 minutes.  They should be set, but may still wiggle in the middle.
Don't be tempted to use milk instead of the half and half--the flavor is worth the exra fat.  Just take a walk around the block or do some extra sit-ups.  Also, do not be tempted to skip the cayenne.  It does not make the quiche hot or spicy, it adds just the right amount of flavor to a relatively plain dish.  The flavor comes from the half and half, cheese and cayenne, so be sure to use a cheese that you like.

I am off to go enjoy an afternoon muffin and coffee!

Our first review!

We have enjoyed several guests over the summer and we have received out first review.  You can read it on Trip Advisor. (Search for Markward Manor.)  I am so glad that our guests enjoyed their stay with us.  We hope that as the weather cools off we may have more guests come to enjoy the cool mornings on the terrace and a nice warm cup of coffee with a great view.

Make a reservation for the  wine tour weekend September 26-27 or, coming in October 10, the 21st Annual Herb and Art Festival in Lampasas.