March 2nd, 2016 by Innkeeper
We are just so pleased that the Huffington Post travel section selected The Woolverton Inn as one of the 5 Historic Retreats in which To Truly Decompress. Please see the article here:
Huff Post Travel and The Woolverton Inn.
Maybe our chef, Ed’s, grilled onion, mushroom and Vermont cheddar frittata were the final ingredient to push us into the top 5. He couldn’t make enough of them this past Tuesday
Just another new creation from Ed
November 10th, 2014 by Innkeeper
The foliage season is in full swing in Lambertville NJ and New Hope PA. The leaves on the trees are still in full color and now is the best time to enjoy the great outdoors before our only outdoor activity is to shovel snow!
Stockton New Jersey is featured in New Jersey Monthly. The Woolverton Inn as well as the D&R Canal, Prallsville Mill and The Pass in Rosemont NJ were all featured. Great photos of The Hunterdon Cottage and Prallsville Mill. http://njmonthly.com/articles/lifestyle/taking-stock-of-stockton.html
Fall is also a great time for pumpkin treats. Below is the recipe for our Pumpkin Banana Bread.
Pumpkin Banana Bread
½ cup vegetable or canola oil
¾ cup sugar
¾ cup brown sugar
1 ½ cup pumpkin
1 ½ cup ripe mashed bananas
1 ½ cup yogurt (plain or vanilla)
4 cup flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 ½ tsp. nutmeg
1 cup chopped walnuts or pecans (optional)
Makes 2 Loaves (8 in. X 4 in.)
Preheat oven to 350˚F. Grease and flour two loaf pans.
In a large mixing bowl, whisk together the oil and sugars. Add the eggs and mix well. Add banana, pumpkin and yogurt, blend together and set aside. Whisk the dry ingredients together and then combine with the wet mixture until blended. Pour the batter into the prepared pans and bake for 45 minutes until a cake tester comes out clean.
Cool on a wire rack for 5 minutes and remove from pan. Enjoy. These loaves freeze well. Enjoy!
December 20th, 2010 by Innkeeper
Happy Holidays everyone! It sure did get cold quickly, the sheep are loving it.
We have the Inn decorated for Christmas; and Stockton, New Hope and Lambertville are looking very festive. Don’t forget the nightly light show around the Christmas tree in New Hope and there is also free metered parking in New Hope until the first of the year.
Below is a great breakfast recipe that you can make the night before and pop in the oven in the morning. Great to serve on Christmas morning.
Eggs Overnight Soufflé
16 slices bread, trimmed
8 slices American cheese (can also use Swiss or Mozzarella)
9 eggs, well beaten
4 and half cups milk
Half teaspoon dry mustard
Half teaspoon Worcestershire sauce
Half-cup butter, melted
2 cups ham, sausage or bacon
Prepare a 9 X 13 inch pan by spraying with non-stick cooking spray. Layer bread slices, cheese and meat in the pan. Top with remaining 8 slices of bread. Mix milk, eggs and spices. Pour over bread layers. Set overnight in refrigerator. Before baking, mix breadcrumbs with butter and sprinkle on top. Bake at 350 degrees for 1 hour.
November 1st, 2010 by Innkeeper
Hi everyone. You probably know by now, Redbook did a fashion shoot here (and around New Hope) in August for the November issue. It was for a spread about the perfect winter coat (something I don’t have to worry about because I refuse to wear one). I told you in my last blog that they took a couple of photos of me but I didn’t make the cut. I now know how Kevin Costner must have felt when his scenes were cut from “The Big Chill”. Oh, well. The good news is that Lois and Rita (sheep) made the cut and they’re looking pretty good! Check out the Table of Contents and Page 178 and 180. The rest of the photos were taken along the tow path (they used some stupid dog in one of the shots that they found walking along the path because I guess he knew how to walk on a leash better than me) and at the train station. You can also check it out on line.
September 2nd, 2010 by Innkeeper
Hi everyone, Tom here. I have a really big scoop, but Mom didn’t want me to tell anyone yet. But I’m going to bust if I don’t and she’s not around right now. Last week, a leading woman’s magazine was here to do a fashion photo shoot using the Woolverton and surrounding areas as the back drop. Guess what? They took pictures of me! And as always (because they get all the attention) the sheep. I hope I’m not on the cutting room floor! I’ll let you know everything as soon as I find out more details.
January 19th, 2010 by Innkeeper
Hope everyone had a nice holiday season. We always have hot chocolate at the Inn and what makes it extra special are the homemade marshmallows. I think this is Martha’s (we all know who I’m talking about) recipe. The marshmallows are also great for S’mores!
About 1 cup confectioners’ sugar
3 ½ envelopes (2 tablespoons plus 2 ½ teaspoons) unflavored gelatin
½ cup cold water
2 cups granulated sugar
½ cup light corn syrup
½ cup hot water (about 115 degrees)
¼ teaspoon salt
2 large egg whites
1 teaspoon vanilla
You will need a candy thermometer.
Spray a 13 by 9 by 2-inch rectangular metal baking pan with Pam and dust with some confectioners’ sugar.
In a bowl of standing electric mixer, sprinkle gelatin over cold water and let stand to soften.
In a 3-quart pan, cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
Beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes. In a large bowl with cleaned beaters, beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift ¼ cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week. Enjoy!
July 13th, 2009 by Innkeeper
Hi! My name is Tom (sometimes Tommy or Thomas if I’m bad). My mommy is Carolyn who owns the inn with Uncle Bob. They have asked me to post a blog to let you know what’s going on around the inn and around the area each week. They also want me to post recipes, so if you have any requests just let me know!
The first thing I want to tell you is we have two new sheep! My mommy named them Karen and Kristin who are her sister and niece. Everybody thinks they look like goats, but believe me they’re sheep!
A little later this week, I’ll let you know if there is anything happening this weekend.