A Special Thank You!

On March 16th, 2012 we will begin our 16th season and the 3rd Centennial Celebration of our beautiful home.  Ricky and I would like to thank all of our wonderful guests and friends for 15 fun and loving years. These halls and rooms are hollow without the joy, laughter, and tears of those who fill them. Thank you for the gift of your presence in our lives.

 

Online?

People ask us why we do not take online reservations. Our answer is that each one of our rooms is as unique as the person inquiring about it. By speaking with our potential guests via phone or email, we are able to offer more detailed descriptions of the rooms and learn more about the guest to insure they are selecting the best possible room for their individual needs. Additionally, our goal is to help every potential guest to find the right accommodations for their "Highlands Experience",  even if that means helping them find an alternative to us. We believe that this type of personal communication is why so many of our guests come back year after year. They made the right choice for what they were looking for the first time.

 

Sharing Pictures from Italy

We had an amazing trip to Italy honoring our 20th wedding anniversary. Our trip was even more special because our son Sam, and his wife Laurel, joined us for our first week there in honor of their 5th wedding anniversary. It was hard to pick the few pictures for the website out of the 850 I had to choose from, but here they are. This is a photobucket website, and you need to click on "View all Albums" to see Amalfi, Capri, Cinque Terre, Pompii, Positano, Sorrento, Tuscany, & Tuscany,Our Villa. We hope you enjoy the trip as much as we did!

Blogs

I have tried to create a number of blogs to post pictures of Highlands, news from the Inn, Recipes, and other blog worthy topics. Coming Soon; Ricky's role in "Leading Ladies", The Bear, Our Block Party celebrating 150 years of hospitality with Colonial Pines Inn, and Seasonal Pictures.

 

50% off Sale for Early Spring, and  More

In March & April, if you check in on any night, for 2 nights, the 2nd night is 50% off. From May through November take advantage of our 50% off sale if you check in on a Sunday, Monday, or Tuesday, excluding holiday's, July, and October.

 

Last Minute Specials!

Check our announcemts on our Home Page frequently for last minute discounts!

 

Planning your Trip!

There is so much going on in Highlands these days! The Laurel Magazine has a free site, with weekly emails to remind all who want to know what there is to do in Highlands. The Highlands Chamber of Commerce Calendar lists events by month. Both are great tools to help plan your trip. There is Chamber Music, theater, lectures, and the best of mother nature to enjoy in Highlands.

Recent Reviews !

Many thanks to East Alabama Living (Fall 2010) and At home Tennessee (February 2011) for their kind words in review. The articles are available at the Inn. We now have 63 reviews on Trip Advisor, the most recent in October, 2011.

 

RECIPES FROM THE 4 ½ STREET INN

We always give out our recipes at the 4 ½ Street Inn! If you have a favorite from the Inn and would like me to post it, just email me and I will. This is a favorite appetizer I get many requests for and it is fast & easy! See more recipes on our recipe blog!

The 2nd recipe, Mom's Hot Fruit Compote, was what I served for our Holiday Innkeepers Tour. It is in honor of my mother, who made if for many of our holiday meals.

Scroll down, because I try to add a recipe at least every 2 weeks.

 

White Pimento Cheese

2 (4oz) jars chopped pimentos

1 pound white sharp cheddar cheese, grated

2 tbs. minced purple onion ;

1 bunch green onions, chopped

1 or 2 garlic cloves, minced

1 cup mayonnaise

Drain the pimentos and pat dry with paper towels. Combine the cheese, purple onion, green onions, pimentos and mayonnaise in the order listed in a bowl and mix well. Store, covered, in the refrigerator for several weeks. Use as a spread for crackers or use to make sandwiches.

 

Mom's Hot Fruit Compote

1 Large Can Peach Halves

1 Large Can Pear Halves

3 Large Can Pineapple Slices

1 Large Can Bing Cherries, Pitted

Brown Sugar

Slivered Almonds

Butter

1/2 Cup Sherry

Crushed Almond Macaroons

Strain fruit several hours. Drain cherries separately. Arrange fruit in buttered casserole dish in layers. Between layers, sprinkle brown sugar, almonds, and dot with butter. Pour Sherry over all fruit. Sprinkle with crushed macaroons to cover the top. Bake at 350 for 20 minutes.

 

Cream Biscuits

2 cups self- rising flour

1/2 teaspoon salt

1 cup + 1tsp. heavy cream

Mix well, but don't beat. Knead several times to get a smooth dough but do it gently. It should look/feel like Play Dough. Gently roll dough out to 1/2 " thick. Cut with 2" cutter. Place on ungreased baking sheet. Bake at 450F degrees for 10-12 minutes until brown on top. Remove and brush tops with butter. Unbaked biscuits freeze and they seem to work fine. Put it pan frozen and directly into hot oven from freezer. Mine took about 2 minutes longer when frozen.

 

Pineapple Stuffing (more like bread pudding)

1 stick of butter

1 cup of sugar

4 eggs

1/2 tsp. vanilla

1 15 oz can pineapple tidbits/drained

5 slices white bread, cubed

 

Cream sugar and butter. Add eggs one at a time. Add vanilla. Stir in pineapple. Fold in bread cubes. Bake 350 fo 30 minutes.

 

Flower Pot Orange Bread:

 

2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 cup sugar

2  tbs. vegetable oil

1/2 cup orange juice

1 egg

1 tsp. orange extract

1 tsp. vanilla

1 1/2 cups craisens

In a medium mixing bowl, combine first 5 ingredients. In a small bowl combine the next five ingredients and mix thoroughly and add to dry mixture. Fold in craisens. Spray 4 4" flower pots with Pam. Divide equally into 4 4" flower pots. (cover the hole in the bottom with baking parchment paper). Bake for 50-60 minutes at 325, or until a wooden toothpick inserted in the center of the bread comes out clean.

 

Flower Pot Banana Bread

2 eggs

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1tsp. banana extract

3 ripe bananas (mashed)

1 tsp. salt

1tsp. baking powder

1 tsp.baking soda

2 cups flour

1/2 cup chopped nuts (optional)

 

Preheat oven to 350. If you have pots with holes, cover with baking parchment paper. In a medium mixing bowl combine eggs, butter, sugar, banana extract, salt, and bananas. Mix by hand or with mixer until creamed. Gradually add flour to creamed mixture to form batter. Do not over mix. Fold in nuts. Distribute batter evenly into prepared flower pots. Bake for 45-50 minutes or until a wooden toothpick inserted intot he center of bread comes out clean. Cool on wire rack. Use knife to loosen sides and bottom before removing from flower pots.

 

Cheddar Raspberry Pie

 

2 Cups grated cheddar cheese

1 Cup chopped pecans

1 Cup chopped green onions

1 Cup mayonnaise

Raspberry Chipotle Sauce

 

Mix cheese, pecans, onion, and mayonnaise. Transfer to pie plate. Top with Raspberry Chipotle Sauce.