Recipe of the Week – Iced Pumpkin Bars

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Our leaves are just starting to turn, and the air is crisper. It’s definitely pumpkin season, and these bars are the perfect autumn treat. We like them with a cup of hot spiced cider.



Ingredients for Bars:
4 eggs
1 c. oil
2 c. flour
2 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 2/3 c. sugar
1 (16 oz.) can pumpkin

Ingredients for Icing:
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. softened butter
2 c. powdered sugar

Beat together eggs, sugar, and oil, and pumpkin until fluffy.
Mix flour, baking powder, cinnamon, salt, and soda; add to pumpkin mixture. Spread on greased and floured cookie sheet.
Bake at 350 degrees for 25-30 minutes. Spread icing on when cooled.

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Recipe of the Week – Peanut Butter & Jelly Bars

peanut butter bar recipe



Just like the very best peanut butter and jelly sandwich, but so much better! Kids will love it! But we saw quite a few guys taking more than one. We used some of our wonderful grape jam, but any preserve will do.




1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups preserves
2/3 cup salted peanuts
2/3 cup peanut butter chips

Preparation & Instructions:

Preheat oven to 350°F. Butter and lightly flour a 9-by-13-inch baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.
In a separate bowl, sift flour, baking powder, and salt.
(I did not sift, and it was just fine). On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup dough.
Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into bars.

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Recipe of the Week – Concord Grape Sorbet

Hershey bed and breakfast


… And the grape harvest continues. Here’s a fun sorbet recipe we made today. The perfect treat for a warm fall day. Now I am off to pick more grapes.




2 1/4 lb. concord grapes, stemmed
1/3 cup water
6 Tbsp sugar
4 Tbsp red wine


1. Combine grapes and water in a saucepan. Cover and cook, stirring periodically, for about 4-7 minutes until the grapes are soft and juices are dark purple.
2. Remove from heat and press the grapes through a fine mesh strainer to extract all of the liquid, about 3 cups total.
3. Add the sugar and wine to the grape juice. Stir until the sugar has completely dissolved.
4. Chill the mixture thoroughly and freeze in ice cream maker of choice

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Recipe of the Week – Concord Grape PIe

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We have a true bumper crop of Concord grapes this year. Frank and our grand daughter Katie picked buckets yesterday and hardly made a dent.

We’ve been making lots of juice and I am about to make some jam but so far the hands down favorite has been this wonderful grape pie. It’s a bit of work to prepare the grape filling but definitely worth it! See the ingredients below:

hershey bed and breakfast

5 cups Concord grapes
1 cup white sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 (9 inch) pie shell
1/8 teaspoon salt
(9 inch) pie shell
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter


1. Preheat oven to 425 degrees F (220 degrees C).
2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
3. Combine pulp, skins, sugar, flour, lemon juice, and salt. Pour into pastry shell.
4. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
5. Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.
6. Enjoy warm with vanilla ice cream!

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Recipe of the Week – Honey Walnut Breakfast Loaves

Hershey bed and breakfast recipe


We make this easy breakfast bread often. Everyone who tastes it wants the recipe! It makes for a perfect holiday breakfast recipe! The holidays will be upon us soon!




1 package super moist yellow cake mix
1 cup water
½ cup chopped walnuts
1/3 cup butter, softened
¼ cup honey
3 eggs
Vanilla Glaze
Additional chopped walnuts


Heat oven to 350. Grease bottom & sides of 2 loaf pans with spray.
Beat cake mix with other ingredients on low for 30 seconds and then on medium for two minutes. Pour into pans.
Bake 8 inch pans 50-60 minutes, 9 inch pans 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pans. Cool at least an hour before frosting with glaze.


1cup powdered sugar 1-2 tblsps. milk
½ tsp. vanilla
Mix sugar 1 tblsp. of milk and vanilla. Stir in additional milk 1tsp at a time until smooth and the consistency of a very thick syrup. Spread glaze over top of loaves allowing some to dribble down the sides. Sprinkle additional nuts over top of loaves.

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Recipe of the Week – Garden Fresh Tomato Soup Recipe

Hershey Bed and Breakfast Favorite Recipes


We think we’re nearing the end of the tomato harvest, but they have been just wonderful this year, and we have used them so many ways. Here’s a simple soup made with fresh tomatoes. We’re sure that our tomato soup recipe is sure to become one of your favorites!




4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste


1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

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Recipe of the Week – Lemon Drop Cookies

hershey bed and breakfast recipe of the week


We think these are the perfect summer cookie. Pour yourself a glass of iced tea and enjoy!




1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt


In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

If you would like more recipes, the Inn at Westwynd Farm has just published a Cookbook of all our Favorite Recipes! 

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Our Bed and Breakfast Recipes are now Published in our New Cookbook!

bed and breakfast recipesWe’re so excited! You’ve been asking for so long for our Hershey bed and breakfast recipes, and now our Westywnd Farm Cookbook has been published at last.

We have gathered together 200 of our favorite bed and breakfast recipes. Our criteria for selection was simply how often we were asked for the recipe.

In addition to a big section on brunch and breakfast, you’ll find great ideas for family meals and entertaining and lots of sweet treats. There are even some easy versions of Central Pennsylvania regional favorites. You’ll want to try – Baked Oatmeal, Shoo Fly Cake and Sticky Buns. We’ve also included some practical tips we discovered over the years as well.

We made the design as practical as possible, with a sturdy three binder. We plan to periodically print additions which you’ll be able to be easily add.

In this digital age, we’ve discovered everyone keeps track of their recipe favorites differently.

You can order the cookbook with the recipes on a CD to make sharing easy or perhaps our techy cooks would like only the CD.

We hope you and your friends and family enjoy these bed and breakfast recipes as much as we and our guests have. Of course, if you ever have a question, we are only a phone call or e-mail away.

Ordering is easy! Our Westwynd Cookbook has its own page on our website! You will see on our Hershey bed and breakfast homepage on the bottom right a call-out to “Get Cooking.” If you click on this, you will be led to the Cookbook’s own page on our website. You can order right from this page, and your bed and breakfast recipes in our beautiful new Inn at Westwynd Farm Cookbook will be sent the very next day by priority mail. Happy cooking!

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Recipe of the Week – Peach Crisp

A Hershey bed and breakfast favorite!


Fresh ripe peaches are my favorite fruit and they are in season now. I love them so many ways but this crisp is near the top of the list. Of course, it tastes best served with vanilla ice cream



6 cups peaches, peeled and sliced (or canned peaches can be used)
1 tablespoon lemon juice
1/4 cup liquid honey
1 cup all-purpose flour
1 cup rolled oats
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup soft butter


Place peaches in a 9 inch square pan. Sprinkle with lemon juice and then drizzle with honey. In medium bowl, mix together remaining ingredients using a pastry blender or fork. Sprinkle mixture evenly over peaches. Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.

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Recipe of the Week – Blistered Tomatoes

Hershey bed and breakfast


Tomatoes, tomatoes every where!!! Try this quick side dish for cherry tomatoes. It’s just a little change up but so good.




2 teaspoons butter
1 teaspoon dried or fresh basil
1 pint cherry tomatoes
1/2 teaspoon white sugar
salt and pepper to taste


Melt butter in a skillet over medium-high heat. Add the cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until the tomatoes have just started to blister.

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