Windflower Inn guests enjoying dessert

Fresh local milk and eggs

We get the freshest ingredients, our eggs come from a local farm and are free-range all natural, our milk comes from a local dairy, no growth or other hormones or anitibiotics. We buy from local orchards and farms during the growing season. We have a large organic garden for fresh herbs and berries during the summer season.

afternoon tea and cookies

Windflower Inn desserts In the afternoons we have hot tea and home made cookies or cake and during the summers large pitchers of iced tea and home made pastries. We try to accommodate all special needs diets. Please just let us know what diets needs you have at the time of your booking. A gluten-free diet can be accommodated since the Innkeeper has been gluten-free for many years.

family gatherings, business meetings,retreats

Windflower is a great place for family gatherings and celebrations where you feel as if the party is in your own home, but you have none of the work. The perfect place for a small private business meeting or group retreat.

fine restaurants nearby

The Berkshires offer a multitude of fine restaurants with everything from fine French cuisine to Sushi and everything in between. Many of these places are nearby in surrounding towns such as South Egremont, Great Barrington, Lenox, and Stockbridge.

Typical breakfast may include:

  • Juice
  • Fresh fruit
  • Homebaked blueberry bread
  • Choice of cereals
  • Challah French toast
  • Bacon
  • Coffee and tea

Favorite Windflower Inn recipes:

Windflower Inn Apricot Squares recipe

Preheat oven to 350 degrees

Pans needed: 13 by 9 inch greased baking pan.

Baking Directions:

Combine ingredients in order given in a medium sized bowl beat till all ingredients are thoroughly combined but be careful not to over beat. Pour batter into greased pan and bake for 20-25 minutes, cake will be lightly golden brown and center should bounce back when touched, when done remove from oven and let pan cool on rack.

When cooled cut cake into the size squares that you desire. This recipe can be doubled and baked in a larger pan.

Ingredients:

  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 2 eggs well beaten
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 3/4 cup chopped dried apricot

Windflower Inn Granola

Preheat oven to 300 degrees

Pans needed: large cookie sheet with sides all around, or 2 medium-sized four-sided pans.

Baking Directions:

Mix together oats, bran, sesame seeds, sunflower seeds, pecans and almonds. Add apple cider, sunflower oil, honey and maple syrup to mixture. Spread onto cookie sheet and bake approximately 35 minutes,or until golden brown. It is important to stir often while granola is baking.

When done pour granola into large bowl and add raisins and dried apple pieces, mix well raisins will plump up when mixed into the warm granola mixture. When cooled granola can be stored in zip lock plastic bags.

Store it in sized bags best for your use, if you want to keep for a length of time it is best to refrigerate it, keep one bag out and refrigerate the rest.

Ingredients:

  • 4 cups uncooked rolled oats (medium or thick cut not quick)
  • 1/2 cup unprocessed bran
  • 1/2 cup sesame seeds
  • 3/4 cup sunflower seeds
  • 3/4 cup coarsely chopped pecans
  • 3/4 cup coarsely chopped almonds
  • 1/3 cup sunflower oil
  • 1/8 cup honey
  • 1/4 cup apple cider or juice
  • 1/4 cup maple syrup
  • 1/2 cup dark raisins
  • 1/2 cup golden raisins
  • 3/4 cup chopped dried apples

Windflower Inn Upside Down Pear Cranberry Cake recipe

Preheat oven to 350 degrees

Pans needed: 13 by 9 inch greased baking pan.

Baking Directions:

Place pear slices in glass pie plate, sprinkle lightly with cinnamon and nutmeg and soften in microwave for 2 minutes. (If you don't have a microwave, the cake will still be fine as long as the pears are ripe and soft.) Mix flour and baking powder in a small bowl. In mixing bowl, beat 11/2 sticks of butter until pale and creamy. Add granulated sugar and beat until light and fluffy. Add the eggs, one at a time, beating after each one. Add the two teaspoons of vanilla. Fold the flour into the batter just until no white streaks remain, add the two tablespoons of cranberry liquor.

In a nine inch, oven proof, non-stick skillet, melt remaining three tablespoons butter. Add the brown sugar and cook over moderate heat until melted and bubbly.

Remove from heat and toss cranberries into pan. Arrange pear slices in circles over the melted butter, sugar and cranberries. Begin with the outer circle and work in. Spread batter evenly over the pear slices.

Bake in pre-heated 375 degree oven approximately 25 minutes or until cake tester comes out clean. Allow cake to cool for five minutes and then invert onto large platter. Serve warm, garnish with whipped cream or vanilla ice cream.

Ingredients:

  • 1 ½ C. all purpose flour
  • 1 ½ tsp. baking powder
  • 1 ½ sticks (6 oz.) softened sweet butter
  • 3 Tbl. softened sweet butter
  • ½ C. granulated sugar
  • 3 eggs room temperature
  • ⅔ C. lightly packed dark brown sugar
  • 4 med. sized sweet ripe pears (peeled, cored, sliced)
  • ⅓ C. whole cranberries--fresh or frozen
  • 2 tsp. vanilla
  • 2 Tbl. cranberry liquor
  • Cinnamon and nutmeg

Windflower Inn Lemon Pound Cake recipe

Preheat oven to 350 degrees

Procedure: Grease and Flour removable bottom tube pan. Shake out excess flour.

Batter: Cream the butter and sugar until light and fluffy-while beating butter and sugar sift together into medium bowl the flour and baking powder. Add the eggs one at a time to the butter and sugar mixture beating well after each addition. Add the vanilla. Stir in 1/2 the flour mixture then the yogurt then the remaining flour mixture. Then mix in the lemon juice and zest. Spread the batter into the prepared pan and bake for about 45 minutes to an hour, when the cake is done cake tester will come out clean or cake will spring back to the touch, sides will pull slightly away from the pan.

While cake is baking prepare the glaze by mixing the remaining lemon juice and the sugar (heating slightly in a microwave works well). Remove from oven and let cool in pan for about 5 minutes then remove inner tube with cake attached to it away from the outer ring. Place cake on cooling rack which is on a piece of wax paper(to catch the drips from the glaze). While cake is warm brush the glaze onto the cake starting with top and then working down the sides. When cooled remove the cake from the pan bottom(with sharp knife cut along pan bottom edge to loosen cake and with blade cut along inner tube to loosen then invert cake on to plate.

Ingredients:

  • Batter 3 medium lemons zested & juiced
  • 1 ½ Cups granulated sugar
  • 8 oz.(2 sticks, 1cup) softened sweet butter
  • 5 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups cake flour(not self-rising)
  • 2 Teaspoons baking powder
  • ½ Cup plain yogurt
  • lemon zest
  • Glaze
  • Remaining lemon juice
  • ⅓ Cup granulated sugar
  • Cinnamon and nutmeg

© 2014 Windflower Inn 684 S.Egremont Rd., Gt. Barrington, MA 01230 Tel: 413-528-2720 or 800-992-1993