Recipe of the week – Hummingbird Nests

Easter Desserts - Hummingbird Nests

The birds are back and chirping all over the farm. It made us go hunting for this old recipe. It maybe our shortest recipe yet but it’s so much fun to make with kids… and it’s just in time for Easter

What you’ll need

  • 1 cup milk chocolate chips
  • 1 cup shredded coconut
  • Jelly bean eggs

How to make them

  1. Melt the chocolate chips, following the directions on the bag. When the chocolate is smooth, stir in the coconut, then drop the mixture by the heaping tablespoon onto waxed-paper-lined cookie sheets.
  2. While the nests are still warm, use your thumbs to poke an impression into the middle of each. Cool them, then fill with jelly bean eggs. Makes about 1 dozen

 

Posted in Recipe of the Week | Tagged , | Leave a comment

Recipe of the Week – Banana Praline Muffins

Banana Nut MuffinsThese moist muffins are a hit with guests every time we serve them. In response to many requests, here is the recipe (from page 40 of the inn’s cookbook)

Ingredients:

  • 3 Tbl. dark brown sugar
  • 1 Tbl sour cream
  •  ½ cup broken walnuts or pecans
  • 3 ripe bananas
  • 1 egg
  • ½ cup sugar
  • ¼ cup oil
  • 1 ¼ cups flour
  • 2 tsp baking powder
  • ¼ tsp salt .
  • more nuts

Preheat oven to 400. In a small bowl, mix together, brown sugar and sour cream. Stir in nuts and set aside. In a large bowl mash bananas, add egg, sugar and oil mix well. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to banana mixture and stir just until moistened (I usually add a handful of nuts to batter at this point.)

Spoon in to greased muffin tins (I use paper liners) and top with a spoonful of reserved nut mixture. Bake for 15 minutes or until golden brown.

Posted in Recipe of the Week | Tagged , | Leave a comment

Best of Hershey – Gluten Free

Eating Gluten Free can sometimes be a challenge… but not at The Inn at Westwynd Farm or in Hershey. Just let us know your food restrictions or preferences ahead of time and we will have delicious treats waiting for you when you arrive, and some great breakfast dishes too. Gluten free, egg free, dairy intolerant, vegetarian or vegan (and more) we are delighted to prepare foods that you will really enjoy. Our honey cranberry muffins are a particular favorite of our gluten free guests. Forgot to tell us —no worries we keep our pantry stocked with foods to accommodate most special diets.

Gluten Free menu options

And dinner can be quite special, too. Almost every restaurant in Hershey has some wonderful vegetarian options and we keep menus for most on hand.

Piazzo Sorrento One of our particular favorites for Gluten Free guests is Piazzo Sorrento. This small family owned restaurant bases their menu on Old World Italian recipes that have passed down through several generations. They are truly authentic and oh so delicious. Their signature Bolognese sauce is outstanding.  We have found everything to be very fresh and flavorful. They have a rule of not serving anything that has been frozen. The breads, sauce, meatballs and most of the pasta are made in house.

And here’s the best part for those of you with Gluten intolerance – they are widely known for their extensive Gluten Free menu including fabulous pastas and desserts.

Folks drive from all over Central Pennsylvania to savor food carefully prepared with their allergy in mind. For Westwynd guests, it’s just a short 10 minute drive.

Imagine a gluten free menu with salmon and penne pasta or spinach and cheese ravioli. … And then there’s dessert including gluten free Tiramisu.

Inn at Westwynd Farm

Every entrée comes with a house salad or cup of soup (the pasta fagiola is exceptional) and superb bread with olive oil or butter

In our experience the service has always been excellent: friendly, attentive and very knowledgeable. Each time, we’ve been there the manager has stopped by the table to chat and make sure we were enjoying our meal. Prices are reasonable, but we recommend reservations even on week nights, especially as we move into the warmer months.

Don’t let a food allergy stop you from visiting the Sweetest Place on Earth. (It can even be sugar free.)

 

Posted in Best of Hershey, Food & Wine, Hershey | Tagged , , , | Leave a comment

Best of Hershey — The Hershey Theatre

Hershey Theatre

Best of Hershey – The Hershey Theatre

The Hershey Theatre is close to the top of our list of favorite things to do in Hershey.

Completed in 1933, this jewel of a performance space has the opulent feel of a beautiful early 20th century theatre. Although it seats over 1,900, it feels quite intimate and we don’t think there is bad seat in the house. It’s worth seeing a show there just to experience the ambiance of the theatre itself.

 

However, the array of theatre offerings is truly amazing….from full Broadway productions to the most popular solo performers. We have season subscriptions to the Broadway series and just this year we have seen Ghost, War Horse, and Sister Act and they have been wonderful. We’re looking forward to Flashdance in April. But that’s only a portion of the theatre offerings. In the past 12 months it has also presented Tony Bennett, Straight No Chaser, and the Blue Men to name just a few. The theatre is also a popular venue for local Cultural Activities such as the Hershey Symphony, Central Pennsylvania Ballet, and the Hershey Community Chorus.

When you plan your getaway to Hershey, we always encourage Westwynd Guests to take a look at the theatre schedule. A show can add so much to your Hershey experience.

 

The upcoming Calendar http://www.hersheytheatre.com/performances_events/index.php   includes:

The Piano Guys – March 25th

Theresa Caputo – April 5th

The Hershey Symphony — April 11th                                                                                        

Melissa Etheridge — April 22nd

Flashdance – April 29th Through May 4th

Morrissey —  June 19th

Rain, a Tribute to the Beatles – June 21st

Hershey Gospel Festival – Sept 5th -7th
Hershey Theatre

And there are new things added all the time. Both the theatre and The Inn at Westwynd Farm frequently sell out well in advance. If there is something you really want to see, book a room with us as soon as you get your tickets!

Hershey Theatre

 

 

And here’s a special plus for theatre buffs or any who are curious about how things work. You can experience a very special tour that takes you behind the scenes of what has been called “The Most Impressive Theatre in Pennsylvania.”  From balcony to basement, the Hershey Theatre has undergone a three-year, three-million dollar dazzling restoration – bringing back the opulence of opening night. You’ll learn the details of this historic project and the inside story workings of “Milton Hershey’s Entertainment Showplace.”

For more information, call (717) 533-6299

Fridays: 11 AM Year Round (No tours on Christmas and New Year’s Day)
Sundays: 1 PM (Memorial Day weekend through Labor Day)

Adult: $8.00
Youth (ages 3 -12): $6.00

Posted in Area Activities, Best of Hershey, Concerts, Music, Theatre | Tagged , , | Leave a comment

Recipe of the Week :: Beer Bacon Soup

Recipe of the Week

 Recipe of the Week  – Bacon Beer Cheese Soup with Chicken

It’s been so cold here that all I want is soup for supper. It seems to be the one thing that warms me through and through. Here’s a different, but easy, recipe that men love. It’s a great first course or  add salad and good biscuits for quick supper.

6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
chives
croutons

Warm an 8 quart pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces.

Remove bacon from pan and place on a plate.  Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to combine and bring to a bubble.  Add cheese whisk to combine, stir until you have a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  Stir to combine.

Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons.  Enjoy!   serves 6-8 

Posted in Food & Wine, Recipe, Recipe of the Week | Tagged , , | Leave a comment

Recipe of the Week – Sacher Torte

Sacher Torte

Recipe of the Week – Sacher Torte

This recipe is a quite special treat, worth every bit of the work. We are just back from an amazing trip to Austria with our grandson Nicholas. The trip was wonderful including beautiful scenery, lots of music, skiing even curling and fabulous food especially desserts. The original Sacher Torte found in Vienna is almost magical. The recipe is a closely guarded secret but this one comes very close. The photo we is just as it was served to us at the Hotel Sacher in the loveliest cafe imaginable.

Cake:
4 ounces semi sweet chocolate (chopped)
1/2 cup butter, softened
1/4 cup confectioners’ sugar
2 teaspoons confectioners’ sugar
6 eggs, separated
1/2 cup white sugar
2 tablespoons white sugar
1 cup cake flour

Filling:
1/4 cup water
1/4 cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water

Icing:
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Directions
• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
• Beat the butter together with confectioners’ sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
• Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
• Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving

Posted in Food & Wine, Recipe, Recipe of the Week | Tagged , , | Leave a comment

The Best of Hershey : Lancaster County’s Mud Sales

There’s so much that’s unique in Hershey and our Central Pennsylvania Region but sometimes these special experiences get missed in the excitement about Hershey Park and all that chocolate. This year we’re on a bit of a mission to let you know about some of our favorite attractions in Hershey, PA

Mud Sales are great place to start!

Lancaster County’s Mud Sales provide day long adventures that are worth getting up early and putting on your sturdiest boots. Top Attractions in Hershey PAA weekend staple in Pennsylvania Dutch Country and something that’s unseen anywhere else in the country, they run through mid April and some re-designated consignment sales continue into the summer and fall. Named for the just thawed fields in which they are held, the sales are a combination auction, flea market, livestock and quilt show all rolled into one. They began in the 1960 as a way of supporting the local volunteer fire companies. Today fifteen fire companies hold sales, some of them twice a year.

The sales are giant auctions that bring the Amish and English (us) together to bid on everything from produce and livestock to handicrafts, antiques, housewares and clothing. Quite literally there’s everything including the kitchen sink up for sale. It’s also a great opportunity to purchase an authentic Amish quilt. These treasures, handmade and donated by Amish quilters are displayed and auctioned inside the firehouses

Lancaster County Mud SalesThe sales often have as many as six or seven auctions going on at the simultaneously, with teams of Amish young people on hand to help winning bidders cart purchases to their cars. For English visitors, it is perhaps one of the best ways to rub elbows with the Amish community. It’s an opportunity to immerse yourself in an environment where you – everyone who is not Amish is in the minority.

And, of course, there’s the food – filling farm fare such as chicken corn soup, pot pie, hot cider, home made birch beer, soft pretzels, sticky buns and shoo fly pie offer chilly bargain hunters warmth and rest in the fire hall.

Pennsylvania Dutch Country

Participating is easy. They start early at 8 or 8:30. Thousands come from all over the area –more than half in traditional dark clothing and straw hats worn by the Amish. After parking in a designated area (BMW’s and buggies side by side) you take a shuttle to the sale where you show a driver’s license, get a bidder number and you’re ready. When you leave, you get back in line and pay for what you bought with cash, an in-state check or a credit card. We’re happy to provide directions from our Hershey bed and breakfast.

Here’s a list of upcoming sales:

March 8 — Gordonville Spring Mud Sale & Auction, Gordonville Fire Company, Old Leacock Road, Gordonville, 768-3869.

March 15 — Bart Township Building Materials and Craft Sale, Bart Township Fire Company, 11 Furnace Road, Quarryville, 786-3348.

March 15 — Penryn Volunteer Fire Company Sale, Penryn Volunteer Fire Company, 1441 North Penryn Road, Manheim.

March 22 — West Earl Fire Company Quilt & Consignment Auction, West Earl Fire Company, 14 School Lane Ave., Brownstown, 989-5986.

March 21-22 — Gap Fire Company Sale, Gap Fire Company, 802 Pequea Avenue, Gap, 442-9549.

April 5 — Robert Fulton Sale, Robert Fulton Volunteer Fire Company, 2271 Robert Fulton Highway (Routes 272 & 222), Peach Bottom, 548-8995.

April 12 — Rawlinsville Sale, Rawlinsville Volunteer Fire Company, 33 Martic Heights Drive, Holtwood, 284-3023.

May 10 — Honey Brook Fire Company Quilt Sale & Consignment Auction, Honey Brook Fire Company, Romano 4-H Center, 1841 Horseshoe Pike, Honey Brook, 610-273-2688.

May 17 — Schoeneck Fire Company’s Consignment Auction , Schoeneck Fire Company, 125 N. King St., Denver, 336-6767.

June 27 — Lancaster County Carriage & Antique Auction, Bird-in-Hand Volunteer Fire Company, 313 Enterprise Drive, Bird-In-Hand, 392-0112.

June 28 — Refton Fire Company Mud Sale, Refton Volunteer Fire Company, 99 Church St., Refton, 786-9462.

August TBD — Intercourse Fire Company Consignment Auction, Intercourse Fire Company, 10 N. Hollander Road, Intercourse, 768-3402.

August TBD — Kinzer Fire Company Mud Sale, Kinzer Volunteer Fire Company, 3521 Lincoln Highway East (Route 30), Kinzers, 442-4121.

Aug. 30 — Bareville Fire Company Consignment Auction, Bareville Volunteer Fire Company, 211 E. Main St., Leola, 656-7554.

Sept. TBD — Gordonville Fall Mud Sale & Auction, Gordonville Fire Company, Old Leacock Road, Gordonville, 768-3869.

October TBD — Strasburg Fall Consignment & Mud Sale, Strasburg Fire Company, 46 W. Main St., Strasburg, 687-7232.

Oct. 25 — Cochranville Fire Company Mud Sale, Cochranville Volunteer Fire Company, 3135 Limestone Road, Cochranville, 610-593-5800.

 

Posted in Area Activities, Best of Hershey | Tagged , , | Leave a comment

Recipe of the Week – Tandy Cake Recipe

Hershey, PA easy cake recipes

Tandy Cakes

My guilty indulgence is Tandy Cakes. One bite and I’m a happy 10 year old. It’s easy to capture that same memorable flavor at home with this quick recipe.

4 eggs
2 c. sugar
1 c. milk
1/4 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 c. peanut butter or more
8 oz. melted  Hershey’s Milk Chocolate

Beat eggs with mixer until thick and lemony. Gradually add sugar while beating. Add milk and vanilla. Blend dry ingredients together and carefully fold into egg mixture by hand. Blend well. Pour batter into greased 11 x 17 inch cookie sheet with sides. Bake at 350 degrees for 15-20 minutes. Remove from oven and spread with peanut butter while hot. Allow to cool completely and gently cover with melted chocolate. Let harden and cut into cut into squares. (you can speed up the hardening by putting it in the refrigerator)

Posted in Recipe of the Week | Tagged , | Leave a comment

Recipe of the Week – Slow Cooker Beef Sandwiches

great sandwich recipes

Many of you know we love to ski. Here’s a great recipe for slow cooker beef sandwiches we throw in the crock pot before we head  to slopes. It’s the perfect après ski dinner – just add really good chips  and a salad  alongside and of course, a glass of wine.

Ingredients

  • 1 (3 pound) beef chuck roast
  • 1 onion, sliced
  • 1 (10.5 ounces) can beef broth
  • 1 (1 ounce) packet dry au jus mix
  • 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

1. Place beef chuck roast into a slow cooker and scatter onion quarters around the
meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad
dressing mix, salt, and black pepper over the roast.

2. Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

3. Shred beef with fork. Serve on crusty rolls with your favorite condiments.

Original recipe makes 8 servings

Posted in Recipe of the Week, Winter | Tagged | Leave a comment

Recipe of the Week – Pumpkin Patch Chili

Hershey, PA B&B recipes

Pumpkin Patch Chili

Our good friend, Karen brought this great chili to the farm’s Caroling party. At the end of the evening there was not a scrap left and everyone wanted the recipe. It’s simply perfect for a cold winter night.

  • 2 Tb. Vegetable Oil
  • 2 C. chopped onion
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 2 cloves garlic, chopped
  • 2 lbs. ground turkey breast
  • 1 28 oz. can diced tomatoes with juice
  • 2 15 oz. cans pumpkin puree
  • 3 Tb. Chili powder
  • 1 tsp. black pepper
  • Dash of salt
  • 2 14 oz. cans chicken broth
  • 2 C. shredded light cheddar cheese
  • 2 C. reduced fat sour cream

Saute onion, bell peppers and garlic for 10 min. until softenened. Stir in turkey breast, and cook until no longer pink. (I sauté the peppers, etc. and the turkey separately, then combine).

Mix in tomatoes, pumpkin, broth, Chili powder, black pepper and salt. Reduce heat to low and cover. Simmer 25 min. or until desired thickness. Ladle into bowls and garnish with cheddar cheese and sour cream.

Note: If it’s too thick, add more broth or water. Karen’s was just right.

Posted in Recipe of the Week | Tagged , | Leave a comment