Creekside Ambiance - each room
has a private deck by the stream

 

"We're not leaving
until you stop feeding us."
--Lexington, KY


Awarded
BEST BREAKFAST
IN AMERICA
by the
Bed & Breakfast Journal

 

 

This has to be one of our
all-time favorite awards.
It dates back to when
Arrington's Bed & Breakfast
Journal had their very first
Book of Lists awards, and all
the winners were chosen from
votes by Guests! 


It was quite an honor
and very exciting when the
big box tied with a red ribbon
arrived, with our certificate.

 

 

 

Now, we're sure that there are
eleventy-bazillion places that
could easily vie for best food
in America - but it was sure
fun getting this award!
And we'll do our best to see
that you're pleased with
breakfast, too.

 

 

 

 

 

Our coffee is
Elida Estate
from Panama.
 

This award-winner is
roasted and shipped to us
from the Lamastas family.
 

Then it's brewed here
with our own
mountain spring water.
 

You won't find a better
cup of coffee
anywhere.

 

 

If you enjoy it as much as we do,
order from
www.geishacoffee.com

 

(No, we don't make commissions.
We just like to spread the word
when we find something special.)

 

 

 

 

PROPERTY

The two king suites are in the main
building, named The Creek House.
The two queen rooms are in the guest
house, named The Black Bear Cottage in
the Woods. Click either to see a floor plan.

Or HERE if you'd prefer to rent one of
the houses as a stand-alone vacation rental.

 

POLICIES

 



On The Menu

 

 

Breakfast at Timberwolf Creek

Creative, Delicious, and Plentiful


    Typically, we serve a sweet breakfast one morning, and a savory the next.  If you have a preference, please let us know.  We're happy to oblige. 

 

    Here are a couple of examples of typical morning fare...

 

Savory...

 

FRESH PINEAPPLE SPEARS
and Just-Whipped Cream
 

EGGS NICHOLAS
Ham cups filled with
either
portabello mushrooms in cream
or
spinach parmesan
and then
topped with an egg,
drizzled with heavy cream,
and baked until the egg is set
 

SWEET HASH
A combination of diced
white potatoes
and sweet potatoes
sauteed in olive oil,
with just
a touch of rosemary


BUTTERMILK BISCUITS
with honey butter and jam
 

Your choice of Juice
Elida Estate Coffee

 Sweet...

 

FRIED APPLES
Apples are local and abundant. 
We usually have two types
in our friend apples.  They are
steamed, then seared in butter
with cinnamon, cloves, nutmeg
and ginger, then carmelized
with brown sugar.  There is rarely
any evidence left on a plate
that these were ever served.  :)


CHAPELURE
Now, chapelure is just French for
breadcrumbs, so if you are offered
chapelure anywhere else, be
suspicious!  This isn't really the
ubiquitous Oven French Toast which
has become standard B&B fare. 
It's filled with berries and nuts
and granola and spices and
all sorts of good things.
Served with Just-Whipped Cream
and Maple Syrup


SAGE SAUSAGE or BACON


Your choice of Juice
Elida Estate Coffee


 

    You'll be asked, when you make your reservation, if you have any dietary issues or special needs that we should know about.  And we'll tell you, "I don't like onions is just as important as I'm allergic to strawberries."  We want you to really enjoy your breakfast, so tell us what your favorites are, tell us what you'd rather not be served.  Not to worry, though: you'll be served a hearty breakfast with enough variety to find something that pleases you.


    It's our goal to make certain that you have a satisfying meal - enough that you'll most likely want to skip lunch! 


    And we're happy to share our recipes.  We did publish a cookbook, if you'd like a keepsake of your stay, with 27 innkeepers across the country.  Some time ago, we founded CAIK (Caucus of American InnKeepers) and a few of us came together to create the cookbook, "A Piece of CAIK" for you.  Each innkeeper provided recipes for their favorite breakfast foods, and a cake, of course, as well as hints and anecdotes.  It's fun.  But if you're looking for a recipe for something you had a breakfast here, don't hesitate to ask. 

 

    Of course, some of the things we make have developed over time, and haven't ever been written down!  You might be the first to actually put it to paper.  :)


Here's the recipe for Sandee's Peach-Apple Crisp

 

6 Apples or 8 Peaches or any combination (peeled, pitted, cored, sliced)

2/3 Cup light brown sugar 2/3 Cup graham crumbs 2/3 Cup self-rising flour 1 stick of butter, melted (1/2 cup) *Not margarine! 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp each ground cloves and ginger

Optional: 1/2 cup chopped nuts, or raisins, or dried cranberries, or fresh blueberries Grease and flour pan (or pans). Preheat oven to 350 degrees.

If you're using fresh apples, put them in a microwavable dish and toss with 1/2 cup of water and 2 tablespoons of orange juice. Cover (with a plate, or plastic wrap) and microwave for 3 minutes. If your peaches are a bit hard, do this step with them. Drain completely.

Toss fruit in 1/4 cup of the flour. Evenly distribute in pan (or pans). Tuck in any optional items.

Stir together all the dry ingredients until well blended, pour in melted butter and mix (preferably by hand) until completely incorporated. Mixture will be mealy. That's good.

Spread topping evenly over fruit, pat down, and bake 30 minutes or until the top is bubbly and crisp.

 

 Notes:

  • You can really use any kind of fresh or frozen fruit, canned fruit, or pie filling and this works well. We just really like the combination of apples and peaches.

  • Canned fruit and pie filling don't need to be dredged in flour.

  • Let frozen fruit thaw and drain first.

  • I make up the mixture of sugar/graham/flour/spices and keep it in a Tupperware bowl. Then when I'm ready to make the crisp, I prep the fruit, melt some butter and mix up just enough to top whatever size dishes I'm using.

  • Having your fruit partially prepared just means it gets heated through while the topping cooks. VERY easy dish if you are using ready-to-go fruit.