Take a well-deserved break-bring your girlfriends, mom, sisters, or just yourself! Book one room or consider booking the entire Inn-5 rooms-10 women. You have the rest of the Inn's "common" areas to yourselves too-hang out in your robes all day!?
Stay with us Sunday-Thursday and we provide $20.00 toward canoe/kayak rental or Ding's Dock famous Crystal River canoe trips! We also will provide a complimentary snack pack to take with you complete with beverage, fruit and energy treat!
1 cup semi-sweet chocolate chips (I like using the mini)
½ cup chopped pecans (walnuts good too)
In lg. mixing bowl, cream butter, sugar, and egg with electric mixer. Beat until fluffy, about 3 minutes. Set aside.
In sm. Bowl, mix bananas & milk. Set aside. Sift together flour, baking powder, baking soda, and salt.
Alternately add dry ingredients and banana mixture to creamed butter mixture, stirring after each addition until dry ingredients are blended. Stir in chips and nuts.
Spoon into one 9x5-inch or two 7 1/2x3 1/2-inch loaf pans that have been greased & floured. Bake 50-60 minutes in 350 degree oven. Cool in pan on wire rack 10 minutes before removing. Finish cooling on wire rack.
Blueberry Croissant Puff
6-7 small croissants or 3-4 large croissants, broken into small pieces
1 ½ cups fresh or frozen blueberries
1 8oz cream cheese, softened
1 tsp. vanilla
2/3 cup sugar
1 ¼ cup milk
Place croissant pieces, evenly in a 9 inch baking dish (I use round pie plate), lightly sprayed with cooking spray.
Sprinkle berries over the pieces, evenly.
Beat cream cheese & sugar well. Add eggs, vanilla and milk. Pour evenly over the croissants and let stand 20 minutes.
Bake at 350 degrees for approximately 45-55 minutes or until set in center and golden brown. Serve warm dusted with powdered sugar.