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Walnut Lane Inn Favorite Bed and Breakfast Recipes

White Brownies | Breakfast Casserole | Raw Apple Cake | Oriental Salad
Pumpkin Cheesecake | Holiday Fruit Cake

White Brownies (Many thanks to my dear friend Sarah Williams in Anderson, SC for this recipe)

Serves 12

Ingredients:

  • 1 box light brown sugar 
  • 2 sticks margarine 
  • 2 eggs 
  • 2 C self-rising flour 
  • 1/2 t. vanilla 
  • 1 pinch salt 
  • 1 C chopped nuts 
Instructions:
  • Melt margarine and pour over brown sugar. Add eggs and flour, alternating. Add vanilla & nuts. Stir well. 
  • Bake in 9 x 13 pan @ 350 for 35 - 40 minutes. 


Breakfast Casserole (From the Kitchen of Hoyt Dottry)

Serves 8, can be made the night before 

Ingredients:

  • 1 lb mild sausage 
  • 6 bread slices 
  • 1 C shredded cheese 
  • 7 eggs 
  • 2 C milk 
  • 2 C cubed potatoes (cooked) 
  • 1 C broccoli 
  • 1 med onion (chopped) 
  • salt/pepper to taste 
Instructions:
  • Break bread into bottom of 9x13 baking 

  • dish. Cook sausage and onion. Drain, cool 
    & pour over bread. Beat eggs & milk together. 
  • Add remaining ingredients and mix well.. 

  • Pour over sausage and bake 45 min @ 350. 
Raw Apple Cake (From the Kitchen of Helen Dottry)

Ingredients:

  • 2 Cups Sugar 
  • 1-1/2 Cup Oil 
  • 3 Eggs 
  • 3 Cups All Purpose Flour* 
  • 1/2 Teaspoon Salt 
  • 1 Teaspoon Baking Soda 
  • 1 Teaspoon Vanilla Extract 
  • 3 Cups Chopped Tart Apples 
  • 1-1/2 Cups Chopped Nuts 
*Note: Self-rising flour may be substituted for all purpose flour, baking soda and salt. 

Instructions:

  • Beat with Mixer: Sugar, Oil and Eggs until well blended. Add Flour, Salt, Soda and Vanilla gradually. 
  • By hand, stir in apples and nuts until well blended. 
  • Pour into greased or sprayed tube pan. 
  • Bake 1 Hour and 10 Minutes in 350 degree preheated oven. 
Cake Topping: 
  • 1 Cup Light Brown Sugar 
  • 1-1/2 Stick Margarine 
  • 1/4 Cup Milk 
  • (whole pecans may be added for garnish) 
Bring to rolling boil and cook for 3 minutes, stiring constantly. Pour over warm cake. 

Oriental Salad (From the Kitchen of Laurie Bark)

Serves 6

Ingredients:

  • 1 package Rainbow Broccoli Salad Mix 
  • 2 packages Ramen beef noodles including the seasoning straight from the package--do NOT cook 
  • 2 bunches of green onion, chopped 
  • 1 cup sunflower seeds 
  • 1 cup slivered almonds 
Dressing:
  • 1/3 cup vegetable oil 
  • 1/2 cup sugar 
  • 1/3 cup white vinegar 
Do not add the noodles or dressing until you are ready to serve. This salad is great but it does not store well. 

Pumpkin Cheese Cake (From the Kitchen of David Ades)

Serves 12
 
 
Ingredients Crust:
  • 1-1/2 Cup Graham Cracker Crumbs 
  • 1 Cup Pecan Pieces (Chopped) 
  • 1 Stick Melted Butter 
Ingredients Cheese Cake: 
  • 4 8oz pkg Cream Cheese (room temp) 
  • 1 Cup Brown Sugar 
  • 6 eggs 
  • 1/2 Cup Heavy Cream 
  • 1/2 Cup Flour 
  • Pinch of Salt 
  • 1/2 teaspoon Cinnamon 
  • 1 teaspoon Vanilla 
  • 2 Cups Pumpkin Puree 
  • 1 teaspoon Vanilla 

Instructions:

  • In food processor combine: cream cheese and blend until smooth, add brown sugar- blend. 
  • Add eggs 1 at a time, add heavy cream, add flour, salt, cinnamon & vanilla, blend until smooth, add pumpkin and blend until smooth- pour into 10" spring pan. 
  • Bake @ 350 for 1 Hour 15 minutes 

  • Loosen sides of pan with sharp knife and allow to cool before serving
Holiday Fruit Cake (From the Kitchen of Linda Ades)

Ingredients:

  • 2# dates or dates and white raisins 
  • 3-4 jars of green and red maraschino cherries 
  • 4 large eggs or 5 smaller ones 
  • 1# walnuts and or pecans 
  • 1# brazil or round nuts 
  • 1-1/2 cup sugar 
  • 1-1/2 cup flour 
  • 1-1/2 teaspoon Baking Powder 
  • 1/2 teaspoon salt 
Instructions:
  • Put fruit and nuts in large bowl.. Sprinkle the dry ingredients over them.. Mix truly. 
  • Pour beaten eggs, vanilla over mixture and stir. Line pans with foil and bake until tooth pick comes out clean... You will have to watch according to the size of pan. 
  • Small ones about 35-40 minutes and big ones over an hour. 
  • Slow oven at 275 to 300 degrees. 


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©2013 Walnut Lane Inn Bed and Breakfast
110 Ridge Road, Lyman, SC 29365
David Ades & Hoyt Dottry, Proprietors
Phone: 864-949-7230
Fax: 864-949-1633
Email: info@walnutlaneinn.com

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