Castle in the Country
Allegan, MI

Beaumont Inn
Harrodsburg, KY

National House Inn
Marshall, MI

Inn & Spa at Cedar Falls
Logan, OH




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Favorite Holiday Recipes & Events

Inn at Cedar FallsHere are our innkeeper's favorite holiday recipes that they use at their THINK bed and breakfast inns in Michigan, Ohio and Kentucky. We hope you enjoy them with your friends and family throughout the holiday season, including Thanksgiving, Hanukkah and Christmas.

For more ideas, see our online recipe collection!

Sherry's Oyster Gratin
Recipe by Murphin Ridge Inn in West Union, Ohio

  • 2 cup Crackers, Crumbled (1C Ritz and 1C Saltines)
  • 1 pint Select Oysters (Drain and Save Liquid)
  • 1/2 cup Melted Butter
  • 3/4 cup Heavy Cream
  • 1 tbsp Worcestershire Sauce
  • Salt & Pepper to taste

Melt Butter and Mix with Cracker Crumbs. Mix drained Oyster Liquid with Heavy Cream. Add Worcestershire Sauce. Spread 1/3 of Crumb Mixture on bottom of Glass Dish. Put ½ of Oyster on top. Layer another 1/3 of Crumb Mixture followed by remaining Oysters. Top with remaining Crumbs and Pour Cream Mixture over all. Bake at 350° for about 40 minutes

Thanksgiving Roast Turkey, Cornbread Dressing and Gravy
Recipe by Beaumont Inn in Harrodsburg, Kentucky

Soak thawed turkey in cold water for 30 minutes. Rinse body cavities under faucet with cold water. (Gizzards, liver, neck, etc. may be placed in roasting pan along side turkey as below. Cooked gizzards may be trimmed and chopped to add to gravy.) Place two to three stalks of celery in bottom of roasting pan. Place turkey on top of celery. Add one quarter to one half inch of water in bottom of roasting pan. Brush turkey generously with melted butter or margarine. Sprinkle with salt and pepper. Pre-heat oven to 475 degrees. Place covered roasting pan in oven for 20 minutes. Turn oven down to 325 degrees and roast until internal temperature reaches 165 degrees. (Baste turkey with pan juices every 30 minutes.)

Turkey Gravy
Drain and strain pan juices into sauce pan. (Add additional turkey broth if needed to reach desired quantity.) Bring to a gentle boil, then to a simmer and thicken with a roux made from flour and water to desired thickness. Season with salt, pepper and a pinch of granulated garlic to taste. Allow to simmer, stirring frequently for approximately 20 minutes.

Cornbread Dressing
Crumble (coarsely) 6 cups of cornbread and 6 cups of white bread toast into mixing bowl. Add 1 medium diced onion and 1 1/2 stalks of diced celery. Add heated turkey broth until mixture is very, very moist. Add salt and pepper to taste. Place in baking dish at 375 degrees and bake until temperature reaches 145 degrees.

Sautéed Brussels Sprouts with Balsamic Glaze
Recipe by Castle in the Country Bed & Breakfast in Allegan, Michigan

  • 1 lb fresh Brussels Sprouts, halved
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 1 tsp Balsamic Vinegar
  • 2 tsp Brown Sugar
  • Salt & Pepper to taste

Heat oil and butter in a large sauté pan with a pinch of salt. When the butter has melted, place sprouts cut side down in a single layer onto the pan. Saute, without flipping any sprouts, over high heat for 10-15 minutes until the cut side of each sprout has browned. Add balsamic vinegar and brown sugar and continue to sauté 5 additional minutes while turning the sprouts. Season with additional salt and pepper and serve immediately.

Yam and Apple Casserole
Recipe from Inn & Spa At Cedar Falls in the Hocking Hills of Ohio

  • 2 Granny Smith Apples
  • 2 16oz. Cans Yams (drain and pat dry)
  • 8 Tbs Melted Butter
  • ½ cup Dark Corn Syrup
  • 1/3 cup and 2 Tbs. Light Brown Sugar
  • 2 Tbs Dry Sherry
  • ¾ tsp Cinnamon
  • 1/8 tsp. Salt

Core, peel and slice apples, set aside. In a food processor, purée yams, 6 Tbs. Butter, dark syrup, brown sugar, sherry, cinnamon and salt. Spread ½ mixture into greased 10” pie pan or casserole dish. Arrange ½ of the apples on top. Repeat with remaining yam mixture and apples on top. Brush top of apples with remaining 2 Tbs. Butter. Bake at 350ºF for 45 minutes or until apples are tender.

This dish freezes well. If freezing, leave out the top layer of apples until you are ready to bake. This recipe has become standard Thanksgiving fare and at The Inn.

Best Ever Cream Corn
Recipe from the National House Inn in Marshall, Michigan

  • 1/2 pkg Cornmeal Jiffy Mix
  • 2 Eggs
  • 1/2 cup Sour Cream
  • 1 can Cream Corn
  • 1 can Regular Corn

Mix well and put into a two quart glass baking dish at 350 degrees for 45 minutes

Pecan and Sweet Potato Pie


  • 1 1/2 oz. Butter
  • 2 tbsp Sugar
  • 1/4 tsp Salt
  • 1 Egg, beaten
  • 1 oz. Milk
  • 4.5 oz AP Flour

Paddle butter, sugar and salt until creamy. Add 1/2 egg until combined. Add milk and beat on high for about 2 min. Add flour until blended. Wrap and refrigerate overnight. Roll out to 1/4 inch.


  • 6 oz. Cooked and Mashed Sweet Potatoes
  • 2 oz. Light Brown Sugar
  • 2 tbsp Sugar
  • 1/2 Egg from above
  • 1 tbsp Heavy Cream
  • 1 tbsp Vanilla Extract
  • 1/4 tsp Cinnamon
  • 1/8 tsp Allspice
  • 1/8 tsp Nutmeg

Mix all until smooth, a few minutes

Pecan topping:

  • 5 oz. Sugar
  • 8.5 oz. Dark Corn Syrup
  • 2 Eggs
  • 1.5 tbsp Butter
  • 2 tsp. Vanilla Extract
  • Pinch Cinnamon
  • 2.5 oz. Pecan Halves

Combine all but pecans and mix on low until smooth, 1 minute. Stir in pecans. Assemble pie. Bake at 325 degrees for 1 hour 45 minutes.

Gingerbread Cake
Recipe from the National House Inn in Marshall, Michigan

  • 1 Egg
  • 1/2 cup Shortening
  • 1/2 cup Sugar
  • 1 cup Karo
  • 1 tsp Baking Soda
  • 1/2 cup Warm Water
  • 1/2 tsp Ginger & Nutmeg
  • Pinch Salt
  • 2 cups Flour

Cream first six ingredients, mix well. Add remaining and beat until smooth. Pour in a greased 9x12x12 inch pan. Bake at 350 degrees.

Holiday Events
Plus, there are plenty of special holiday happenings at the THINK inns:

  • In Marshall, Michigan, visit during the second weekend of December for the guided Candlelight Tour of the grand historic homes and ride the horse-drawn carriage from the National House Inn through the charming town.
  • Another historic home tour takes place in Harrodsburg, Kentucky, with a special “Come Home to Christmas” weekend package at the legendary Beaumont Inn.
  • Take a sleigh ride over the river and through the woods while staying at Castle in the Country bed and breakfast in Allegan, Michigan, near Saugatuck.
  • At the Inn & Spa at Cedar Falls in the Hocking Hills of Ohio, guests learn their secrets to making great cookies with their popular hands-on cooking class.


Time Honored Inns Nationally Known
Allegan, Michigan | Marshall, Michigan
Harrodsburg, Kentucky | Logan, Ohio