Mr. And Mrs. Gensimore have lived on and
operated the farm on which Deer Hollow B&B is
located for nearly all their lives. The large farm
house that is now Deer Hollow B&B was owned by
Mr. Gensimores' Grandmother and was renovated
in 2005 to add space for the two of them and their
grandson Joe to live in the home. In addition to the
living space they added two full bathrooms and two
upper decks to view the beautiful mountains.
Picture of the original house by The
Gensimores' grandson Joe.
Just a few of our recipes.
|
Crust:
1/2 C. Margarine 2 T. Water
1 Cup Flour
Cut margarine and flour to pea-size particles. Sprinkle water over mix. Mix
with a fork. Roll into a ball, cut ball in half, roll each half to 1 x 3 inches.
Top:
1/2 c. Margarine 2 tsp. Vanilla
1 c. Water 4 eggs beaten
1 c. Flour
Heat in medium saucepan, margarine and water, bringing to a rolling boil.
Remove from heat and add vanilla. Quickly stir over low heat until ball
forms. Remove from heat, beat in eggs until smooth. Divide in half and
spread over each strip of crust. Bake at 350 degrees for 60 minutes until
light brown.
Glaze:
1 1/2 c. Confectioners' sugar 1 T. Water and 11/2 tsp. Vanilla
2 T. Butter
Mix and spread glaze over warm pastry.
3 c. Old fashioned oatmeal 1 tsp. Salt
2 c. Milk 1/2 c. Nuts
1 1/2 c. Water 2 tsp. Baking powder
1 c. Brown sugar 1 tsp. Cinnamon
1/2 c. Melted butter 1 tsp. Vanilla
2 eggs, beaten 1/2 c. White raisins
Mix all ingredients together and pour into greased 9
x 13- inch baking dish. Bake @ 350 degrees for 25
minutes or until done. Can be refrigerated overnight
and cooked the next morning.
1/2 C. Butter 1 c. Milk
2 T. White corn syrup 1 tsp. Vanilla
1 c. Brown sugar 1/4 c. Sugar
French bread or Texas toast 1/2 tsp. Salt
5 eggs
Boil together butter, corn syrup and brown syrup and brown
sugar for 1 minute. Put this caramel mixture in the bottom of a
greased 9 x 13 inch pan. Slice bread about 1 inch thick and put
close together on top of caramel sauce. Beat together eggs,
milk, sugar, salt and vanilla. Pour over bread. Cover and
refrigerate overnight. Bake at 350 degrees for 45 minutes
When ready to serve, turn pieces over so caramel side is up.
