Rhubarb Crunch recipe from Parish House Inn, An Ann Arbor/Ypsilanti area bed and breakfast

PARISH HOUSE INN RECIPE
RHUBARB CRUNCH

Yield: 4 servings

The dark brown sugar gives this a flavor boost.
This Springtime favorite is delicious with the addition of strawberries.

3/4 cup granulated sugar
2 tablespoons all purpose flour
1/2 cup water
4 cups coarsely chopped rhubarb (or 2 cups rhubarb and 2 cups coarsely chopped strawberries)
1 cup rolled oats
1/2 teaspoon cinnamon
1/2 cup dark brown sugar, packed in the cup
1/4 cup butter, softened
1 cup chopped pecans or walnuts

1. Preheat oven to 350o. Coat a 9x9x2 inch baking pan with cooking spray.
2. In a 1 quart saucepan mix together granulated sugar and flour; then stir in water and mix together. Cook over medium heat until thick. Add the rhubarb and stir to mix.
3. In a small bowl, mix together oats, dark brown sugar, cinnamon and butter.
4. Pour rhubarb mixture into prepared pan. Sprinkle oat mixture evenly over the top.
5. Bake for 30 minutes until top is medium brown and the filling is bubbly in the middle.
6. Serve warm with ice cream and enjoy!!!


Chris Mason

Innkeeper

Parish House Inn

Haab's Restaurant 1 block from Parish House Inn, Ann Arbor/Ypsilanti area bed and breakfast

When you stay at the Parish House Inn bed and breakfast, you can walk to Haab's Restaurant for lunch or dinner. Watch this video of this historic restaurant right in the heart of Ypsilanti. Let Ypsilanti surprise you!

Chris Mason
Innkeeper
Parish House Inn

Car Shows in Ypsi Riverside Park near Parish House Inn B&B

It's the season for the Car Shows in Ypsilanti's Riverside Park, just 2 blocks from the
Parish House Inn, and Ann Arbor/Ypsilanti area bed and breakfast. Book your overnight stay and let Ypsilanti surprise you!

Sunday May 1: The 32nd annual Ypsi Area Show Shine www.ypsiareastreetrods.com

Saturday May 21: The Billet Proof Show www.billetproof.com

Sunday May 22: The Vintage Volkswagon Car Show www.vvwca.com

Chris Mason

Innkeeper
Parish House Inn

Asparagus Casserole Recipe

The Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast, serves this dish with slices of ham for a delicious Springtime treat for breakfast or your Easter dinner. It is also a great way to use those hard cooked Easter eggs.

ASPARAGUS CASSEROLE
serves 5

Preheat oven to 375 degrees.

2 cups asparagus, cut into pieces and cooked just until tender
4 eggs, hard-cooked and sliced
1 cup, 4 ounces shredded cheddar cheese
1 to 3 tablespoons butter
1 (10-3/4 ounce) condensed mushroom soup
1 tablespoon sesame seeds
10 biscuits (canned or homemade)

In a 9X9X2 inch oven safe casserole dish that has been coated with cooking spray layer half the asparagus, sliced eggs, cheeses and dot with butter. Repeat layers. Spoon soup evenly over the layers. Bake for 15minutes or until bubbly.
Sprinkle sesame seeds on a plate and press one side of each biscuit firmly into the seeds. Arrange biscuits evenly on top of the hot mixture/ Return to the oven and bake an additional 18 - 20 minutes, or until biscuits are a deep golden brown.
Serve hot from the oven and enjoy!

Chris Mason
Innkeeper
Parish House Inn

Historic Washtenaw County Video

View this video to see historic sites you can visit in this area....plan your spring and summer get-aways today. Book your room right on line today.

Chris Mason
Innkeeper
Parish House Inn
An Ann Arbor/Ypsilanti Area bed and breakfast

Ypsilanti Freighthouse cafe set for warm weather opening

Ypsilanti Freighthouse cafe set for warm weather opening

InnkeeperParish House Inn

Oatmeal Scones for St. Patrick's Day at Parish House Inn

The Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast, serves up these yummy oatmeal scones for breakfast on St. Patrick's Day ...along with corned beef hash and eggs.

Celebrating the Irish Oatmeal Scones

Yield: 12 scones

1 3/4 cups all purpose flour
1/3 cup sugar
1 1/2 teaspoon baking powder
3/4 teaspooon baking soda
1/2 teaspoon salt
3/4 cup cold butter
1 teaspoon grated orange rind
3/4 cup currants
1/3 cup old fashioned oatmeal
1/2 cup buttermilk
1 large egg, lightly beaten for glaze
extra granulated sugar for topping

Preheat oven to 400 degrees. Coat a baking sheet withy cooking spray.

Combine flour, sugar, baking powder, baking soda and salt. Cut in butter with pastry blender or 2 knives until mixture is crumb ly. Mix in oatmeal, orange rind and currants. Stir in buttermilk and lightly mix just until it forms a sticky but manageable dough.

Turn onto a lightly floured surface and knead 5 -6 times. Roll into a 1 inch thick rounf. With a 3 inch round cutter dipped in flour, cut as many rounds as possible. Gather scraps and re-roll.

Transfer dough to prepared pan. Brush gently with beaten egg and sprinkle with granulated sugar if desired.
Bake for 20 minutes or unti; golden brown. Serve warm with butter and jam. Enjoy!


Chris Mason
Innkeeper
Parish House Inn