Welcome to our 14th season and the Centennial Celebration of our beautiful home.

Check  the 4 1/2 Street Inn facebook page for pictures of Inn projects; seasonal landscape changes; and the fun we & our guests are having during this special year. And.. please take advantage of last minute specials and events by following us on twitter. We finally started a recipe blog to begin the process of an actual cookbook. I am trying to keep up with it all.

Jake, our beautiful black lab, is now 75 lbs of love and sweetness, but takes up most of the bed. Our three kitties tease him without mercy yet he holds his own throughout their taunting. All of our pets are available for private showings without actually roaming the Inn. There should be no worries for those with allergies.  I am hiking with the Over the Hill Hiking Club, who know nothing but strenuous hikes. Chris, Sam, & Laurel, our children with only 2 legs are well and happy.

Ricky's directorial debut was a huge success. The Dixie Swim Club sold more tickets then any other winter play in Highlands, and many think it was their favorite Highlands-Cashiers Players performance of all time! While he directed, I was responsible for the props and execution of set design. I also worked back stage and was understudy to two characters during rehearsals. So... the cookbook is once again on a back burner.

Even after one full century, the 4 1/2 Street Inn is still as fresh as a daisy! In honor of her birthday, we have dressed up our baby with a new roof and fresh coat of paint. Ricky is frantically finding colorul new perennials for the gardens. Bookmark our website for ongoing and changing centennial specials. 

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 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.

 

100 Years & Counting:

In honor of our centennial: For all months except July & October if you check in on a Sunday, Monday, or Tuesday for 2 nights, and the 2nd night is 50% off.

We look forward to seeing old friends, and making new ones, in this most special of new seasons. If you would like to receive our quarterly email newsletter, email me at relax@4andahalfstinn.com

Call 888-799-4464 for reservations today! We look forward to hearing from you.

 

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 appeti zer 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 on ion, 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 butter

4 eggs

1/2 tsp. vanilla

1 15 oz can pineapple tidbits/drained

5 slices white bread, cubed

 

Cream suger 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. bannana extract

3 ripe bannanas (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 parchemnt 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.