Applewood Manor

Asheville Bed & Breakfast Recipes

Nancy's Signature Recipes - Adding flavor to your Romantic Getaway in Asheville, NC



Nancy is sharing her signature Asheville Bed and Breakfast recipes with her adoring and salivating public for attempted replication. What cannot be mimicked is the experience of eating this wonderful food in the mountains of Asheville, NC at a charming romantic getaway with your needs met, your bellies full and your heart content. Here is a small sampling of what Nancy will be serving you with a smile on her face, a witticism waiting and seconds forthcoming.

A Sampling of Recipes

NANCY’S “Heart Healthy” GRANOLA

  • 8 cups of old fashion oats
  • 7 cups of chopped nuts. (Nancy actually uses 2 cups each of almonds, pecans and walnuts and 1 cup of unsalted sunflower seeds)
  • 1 & 1/2 cups dark brown sugar
  • 1/2 cup water
  • 4 tsp vanilla
  • 1 tsp salt
  • Diced fruit (optional) – i.e. raisins, blueberries, cranberries.


  1. Chop the nuts coarsely
  2. Mix chopped nuts and oats together in a large bowl
  3. In a separate small bowl, mix together brown sugar and water and microwave (high) for 5 minutes
  4. Add vanilla and salt to liquid mixture and stir until salt is dissolved
  5. Pour over oats and nuts in a large bowl; mix well
  6. Line 2 cookie sheets with parchment paper; divide granola mixture between them
  7. Bake both cookie sheets in the same oven at 275° for 30 minutes; alternate pans; then bake another 30 minutes until lightly browned or desired toasted color
  8. Let granola air cool for 30 minutes then break into pieces and store in air tight containers that have a rubber seal

When ready to serve optional dried fruit may be added; also excellent with vanilla yogurt.


  • 1/3 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 & 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • Grated rind of one lemon
  • Juice of one lemon
  • 1/3 cup sugar


  1. Cream butter (or margarine) & sugar
  2. Add eggs and mix well
  3. Add flour baking powder and salt
  4. Mix and add milk and grated rind
  5. Bake at 350° in greased loaf pan for 50 minutes for 1 large loaf, or 30 minutes for 2 small loaves
  6. Mix together the juice of 1 lemon and 1/3 cup sugar
  7. Pour mixture over bread while it is still warm

Can be made ahead and frozen.


2 servings

  • 1/2 cup milk
  • 1/2 cup all-purpose flour (can substitute a Gluten-free flour)
  • 1/4 cup sugar
  • 2 extra large eggs
  • 2 tablespoon butter
  • 2 tablespoon lemon juice
  • powdered sugar


  1. Preheat oven to 450°
  2. Whisk together above ingredients until smooth (may also blend in a blender)
  3. Add 1 tablespoon of butter in each (5 or 6 inch) soufflé dish and melt in preheated oven
  4. When butter is melted and sizzling hot, remove from the oven and swirl melted butter so that so that it coats the sides
  5. Immediately pour egg mixture into the soufflé dishes and place back in oven
  6. Bake until pastry is puffed and golden, 10-11 minutes
  7. Remove puffed pancake immediately fill center with one tablespoon lemon juice and sprinkle powdered sugar heavily over total pancake
  8. Serve immediatelyBe sure to warn that dishes and food are very hot.


  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup sifted flour
  • 1 cup butter divided into ½ cups
  • 9 T cocoa
  • 1 cup chopped nuts
  • 1/8 tsp salt
  • 1 & 1/2 tsp vanilla flavoring
  • 4 cups powdered sugar
  • 8 T evaporated milk


  1. Preheat oven to 400°
  2. Cream 1 cup sugar and 1/2 cup butter. Add 2 eggs. Add 3/4 cup sifted flour and 3 T cocoa. Add 1 cup chopped nuts, 1/8 tsp salt and 1/2 tsp vanilla
  3. Cook in a shallow (8X8 or 9X9) brownie pan at 400° for 15 to 20 minutes
  4. While brownies are cooking, cut 15 marshmallows in half (or use 30 small marshmallows)
  5. In a sauce pan mix remaining 1/2 cup butter, 6 T cocoa and 1 tsp vanilla with 4 cups powdered sugar and 8 T evaporated milk to make topping. Stir over low heat until butter melts
  6. When brownies are done, cover with cut marshmallows and pour chocolate topping over.

Cool before serving. Best when made a day ahead.


(Serves 12 or more)

  • 1 cup old fashioned oatmeal
  • 1 & 1/2 cups boiling water
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp baking soda
  • 1 & 1/2 cup flour
  • 1/4 tsp salt
  • 1 T cinnamon


  1. Preheat oven to 350 °
  2. Prepare 10 X13 or two 8 inch cake pans with canola spray
  3. Pour boiling water over oatmeal in small bowl, let it cool and stand while mixing other ingredients
  4. Cream butter gradually adding sugars and continue to cream
  5. Add eggs one at a time until well beaten
  6. Mix flour and all other dry ingredients together
  7. Add flour mixture alternately with oatmeal mixture and end with flour mixture added last
  8. Bake in pan or pans for 30 minutes.


  • 1 T water
  • 3/4 cup brown sugar
  • 3/4 cup butter
  • 1 cup coconut
  • 1 cup slivered almonds


  1. Place water, butter and brown sugar in pan
  2. Bring to boil over medium heat and boil one minute.
  3. Add coconut
  4. Pour over top of cake while still hot/warm
  5. Sprinkle almonds over coconut topping
  6. Preheat oven to broil and place cake back in with toppings BUT lower down rack level to keep from burning
  7. Watch carefully, broil until toasty brown.

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." Voltaire