Logo

 

 

 

Website | About the Inn | Accommodations | Amenities | Location

 

Facebook          Join Our Mailing List

November
 2012 

 

Greetings!

 

Last month we goofed and forgot part of the recipe so this month we are giving you two as well as Turkey Trot info to work off those calories. Also, check out our best rates of the year.

Raspberry-Cinnamon French Toast          

Peach French Toast Bake
Raspberry-Cinnamon French Toast

Ingredients:

  • 12 slices cinnamon bread, cubed
  • 5 eggs, beaten
  • 1-3/4 cups milk
  • 1 cup packed brown sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup slivered almonds
  • 1/4 cup butter, melted
  • 2 cups fresh raspberries
 

Directions:  

  1. Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
  2. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
  3. Bake, uncovered, at 400 for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Chocolate Pecan Bars  

Chocolate Pecan Bars
Chocolate Pecan Bars

Ingredients:

  • 2/3 Cup softened butter
  • 1/3 Cup Sugar
  • 2 Cups All-Purpose Flour

Filling:

  • 6 ounces semisweet chocolate, chopped
  • 1-1/4 cups light corn syrup
  • 1-1/4 cups sugar
  • 4 eggs, lightly beaten
  • 1-1/4 teaspoons vanilla extract
  • 2-1/4 cups chopped pecans

Glaze: 

  • 4 ounces semisweet chocolate, chopped
  • 1-1/4 teaspoons shortening

Directions:  

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 12-15 minutes or until golden brown.
  • Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans.
  • Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack.
  • In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars. Yield: 4 dozen.

 

FHI rear parlor
Fall & Winter Rates
Start at $159
Enjoy the cool, crisp weather that Savannah has to offer with daytime highs in the 60's and evenings perfect for sitting in front of the fireplace in your room. As always your rate includes our full breakfast, afternoon sweets & tea and evening wine & hors d'oeuvres. There is never an extra charge for anything. Now that's value.
Upcoming Savannah Events

 

Florence Martus Statue
Just a taste?
Taste of Savannah

The 12th Annual Taste of Savannah will be held on November 8, 2012. A Culinary Tour of Savannah's Best, will showcase cuisine prepared by Savannah's most exceptional restaurants and caterers. 

Savannah R&R Marathon Logo
Any Requests?
Chamber Music

Join the Savannah Philharmonic November 18th & 19th 2012 for some beautiful Baroque music performed in the gorgeous surrounds of the Telfair Academy.

Turkey Trot
Ready, Set, Go!
Turkey Trot

An updated scenic 4 mile course takes runners through Daffin Park and the surrounding area. The family fun will begin at 8 a.m. with a Kids K and a Diaper Dash at 8:15 a.m. and the 4 mile race will start at 8:30 a.m. on Thanksgiving Day.  

Leopold's Ice Cream
Savannah Harbor Festival of Lights
On November 23, the Road Course at Savannah Harbor on Hutchinson Island will become a twinkling wonderland, home to over 60 larger-than-life lighted, holiday-themed displays. Walk-through, trolley and horse-and-carriage rides are also available.
104 The Essex
Forsyth Park






What are you waiting for?

Call us!
800-647-3708