New adventures are coming are coming our way! While we have enjoyed the B&B the past 17-years we have decided to move onto a new chapter. Thank-you to all who have stayed with us and to all of our returning guests, we will miss you!
The new owners will be enjoying the comforts of the Gilbert Huson House as their private residence.
The Huson family were early settlers of Plymouth. Gilbert operated a farm implement and feed business known as Huson Bros. & Timm. At one time Gilbert's parents, brother 's Henry and George, all lived in homes within 2-blocks of each other on Collins street. Gilbert and Susan raised 3-children, Clara, Mary and Willard, in their new home. Gilbert retired after the home was constructed and remained there until his death in 1917. The home remained in the Huson family until the 1940's.
The Gilbert Huson House
A moist & delicate coffee cake creates wonderful aromas for those early morning risers.
1/2 cup softened butter
1 cup sugar
1 cup sour cream
2 cups flour
1-1/2 tsp. baking soda
1/2 tea. salt
1 tea. vanilla
Beat butter & sugar until light & fluffy. Add eggs & sour cream. Sift dry ingredients & add to creamed mixture. Pour 1/2 of the batter into a greased 9x13 pan. Cover with 1 can of pie filling (examples: peach or blueberry or apple). Spread remaining on top. Sprinkle with a crumb mixture made of 1/4 cup softened butter, 1/2 cup flour, 1/3 cup sugar & 1 tsp. cinnamon. Bake in a 350* oven for 45 minutes.
This is a wonderful tasting and eye appealing breakfast option.
3-peaches thinly sliced - place is a bowl and sprinkle 2 tbsp. of sugar over the fruit and toss
In a 10" iron skillet melt 1-stick of butter
Make the batter - in a large bowl add 1 cup flour
2 tea baking powder
1 cup sugar
pinch of salt
Whisk to combine
Add 1 cup milk
1 tea vanilla
Stir and pour into the skillet
Add the fruit to the batter and sprinkle lightly with sugar
Bake in a 350 degree preheated oven for 50-55 min. or until a toothpick inserted in the center comes out clean
Serve with fresh whipping cream
An easy and delicious breakfast or dessert casserole using buttery croissants, a cream cheese mixture, and fruit of your choice. A new favorite at the Huson House.
4 large croissants cut up into cubes (about 6 full cups)
½ cup fresh or frozen blueberries
½ cup fresh or frozen raspberries
8 ounces cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
¾ cup whole milk
Lightly coat a 9-inch square pan with cooking spray. Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top. In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition. Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.
Preheat oven to 350*. Bake for 35 to 40 minutes or until set in center and golden brown. If top starts to get too brown toward the end, cover with foil. Serve warm with powdered sugar sprinkled on top. We make two-pans or double the recipe and bake in a 9X13 cake pan. If baking in glass set your oven at 325*.