What an appropriate welcome!
The place was somewhat secluded and just far enough away from the hustle & bustle of life. Whew...just what we needed!
Our little hideaway was close enough to town so that we could go in and enjoy some window shopping and a couple of meals at the wonderful restaurants there, yet far enough away from it all that we could truly relax and enjoy the blessing of God's creation.
Meusebach Creek Farm - front porch
With its small (but fully equipped) kitchen, we had the wonderful option of just sleeping in and having leisurely breakfasts "at home". We also enjoyed some simple dinners there while watching movies on the couch.
The back porch faced the sunrises (which were incredible), and the front porch faced the sunsets (also incredible).
The back porch…
We got to sit out there and enjoy our morning devotions every day, and we were able to see lots of wildlife too…all kinds of birds (cardinals, hummingbirds, hawks, and MANY more), deer, a variety of insects (no bothersome ones though) and even an armadillo.
One of the incredible sunsets from the front porch…GO GOD!
The morning and evening nature sounds were so relaxing and peaceful. We have plenty of those available at home too, but sadly, we don’t often take the time to enjoy them!
Pretty nice for a weed huh?
Our hostess, Leola Mills, provided us with delicious home-baked breads, cookies and homemade jams throughout our stay, so I asked her permission to share some of her recipes with you all. She graciously agreed, so I’m sharing these recipes as they came to me - without my usual adaptations…enjoy!
Combine first 5 ingredients; stir in pecans. Shred enough zucchini to measure 2 cups. Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks.
Yield: 2 loaves.
(Leola noted that she uses smaller pans which makes more loaves.)
1/2 cup shortening or butter
1-1/2 cups sugar
1 teaspoon soda in 4 Tablespoons buttermilk
1 1/2 cups flour
1 cups bananas, mashed
1 cups nuts, chopped
1 teaspoon vanilla
Mix all together. Pour in greased loaf pan. Bake at 350°F for approximately 1 hour and 15 minutes. Yield: 1 loaf
Another note from Leola: “I like to sprinkle my loaf pans with sugar rather than flour and then sprinkle sugar on top of the mixture before baking.”
Special thanks to Leola for sharing her lovely place AND her delightful recipes with us!
If you’re ever looking for a place to stay in Fredericksburg…give Meusebach Creek Farm B&B a try. You’ll be glad you did! And if you do, don’t forget to tell Leola that Faithy sent you!