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Food and people are two of our loves here at Conroy’s Bed and Breakfast. The recipes we use here at the Inn are the best we can offer you while you stay with us in Stockbridge. We are proud to prepare these for you and trust you will enjoy them as much as you enjoy your own. Please feel free to try them out for yourselves. .

 

CONROY’S BANANA MUFFINS
Serves 12

350 DEGREES

25 min. or when springs back to the touch.

Mix:

2 c. Flour, (I use 1 All Purpose and 1 Whole Wheat)
1 tsp. Baking soda
½ tsp. salt
½ tsp. grated lemon or orange rind
½ c. finely chopped nuts

Mix: 

3 ripe bananas, mashed
½ c. sour milk (or soy milk or buttermilk or regular milk)
2 eggs (or egg substitute) beaten
½ c. shortening (I use canola oil)
½ c. honey (or ¾ c. sugar)
¼ c. Brown Sugar, firmly packed

Mix together, stir as little as possible.

Bake.

Conroy’s B & B Blueberry Muffins
2 dozen or more

375 degrees/ 30 min. or until springs back to the touch

MIX:

4 C All Purpose Flour (I do 2 whole wheat, 2 white)                 
1 ½ tsp B Powder                                                       
1 tsp B soda                                                                
1 tsp Salt                                                                     
1 ½ C sugar (or less)                                                   

MIX:

¾ C canola oil (or less)                                    
2 beaten eggs                                                              
2 C buttermilk                                                             
3 ¼ C blueberries (frozen to avoid bleeding)                
1 tsp lemon extract)                                                     

Mix dry into wet. Do not over mix.

Optional: Sprinkle tops with sugar/cinnamon mixture and bake.

Conroy’s B & B Great Gazpacho

Part 1

2 lbs. vine-ripe tomatoes (about) 5 chopped
1 medium red pepper, chopped
1 medium cucumber peeled, seeded and chopped
¼ c. chopped red onion
2 garlic cloves chopped then mashed with ½ t. salt
½ tsp. cumin
1 Jalapeno chopped (use care, don’t rub eyes! wash hands well after chopping)

Part 2

1 pt. of cherry tomatoes quartered (or, if available you may use yellow tomatoes for a variation)
2 Tbs. red wine vinegar (or more to taste)
1 T. olive oil
Cracked black pepper and salt to taste

1. In blender or food processor, puree in batches, the ingredients from part 1 ¾ of the chopped tomatoes, the red pepper, cucumber, red onion, garlic, cumin and Jalapeno.

2. Hold in glass or plastic bowl; add quartered cherry tomatoes, the rest of chopped tomatoes from part 1, red wine vinegar and olive oil. Refrigerate for a minimum of 4 hours, making this soup a day ahead is preferable.

Variations/ Garnish: chopped cucumber, yellow pepper, chopped fresh basil

This soup is very nice when garnished with shrimp and basil croutons.

Shrimp Garnish

½ lb. medium sized shrimp

Cook in salted water (until pink and firm) ½ lb. of peeled and deviened shrimp, cool in ice bath (strain and add to ice and water) after shrimp is cooled, strain again, cut in half and hold in refrigerator.

Basil Croutons

¾ c. Fresh basil leaves
4 T olive oil
4 Slices of white sandwich bread cut in to ½ in. cubes (or French bread, stale is fine)

In blender or food processor puree fresh basil leaves (washed and spun dry or place in between clean dishcloth and pat dry) and olive oil. Toss with bread cubes in mixing bowl. Bake in 350-degree oven on cookie sheet, stirring occasionally until golden brown.

 
 

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Conroy's Bed and Breakfast
11 East Street, Route 7, P.O. Box 191, Stockbridge, MA 01262
413.298.4990 or Toll Free 888.298.4990 | info@conroysinn.com
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