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20 in 20: Maple-Almond Cookies are Easy

April 9th, 2020 by srsm

20 in 20. Make 20 cookies in 20 minutes. Maple-Almond Cookies are the perfect cookie to bake in the early spring each year. The sugaring season is over for West Hill Sugar Orchard, just down the road from us here in the Mad River Valley of Vermont. All the buckets are off the trees and … read full article

Satisfy Your Tastebuds on the Vermont Cheese Trail

March 15th, 2020 by Emily Wachsman

While we have had to close for the next 6 weeks due to the current health situation, we hope to open again on May 1st. To help you plan your stay with no financial risk, any reservations for a stay through August will be cancellable if necessary with a full deposit refund. Foodies take note; … read full article

Mad River Valley, Vermont: 20 Favorite Things to Love

February 4th, 2020 by srsm

The answer’s easy! First on the list is that the Mad River Valley is a diverse and welcoming community which has provided the opportunity for residents to build on their talents and for visitors to relax and leave the stress of a busy life behind. With so much variety it’s easy to name 20 favorite … read full article

Swedish Visiting Cake: my variation of a very tasty cake

December 7th, 2019 by srsm

Stirring It Up: Swedish Visiting Cake, quick and simple to make and very ‘moreish’ tasting! Here is my variation. This cake is crispy outside and chewy inside which is similar to the consistency of a coconut macaroon. Makes: One round 9″ (23cm) cake. Oven: 350°F (175°C) Bake: 25-30 min. Ingredients: 8 T (4oz) salted butter … read full article

Stick Season in Vermont

November 6th, 2019 by Peter MacLaren

November has another nickname around here and we call it Stick Season. Once the last of the leaves shake themselves from the trees, pushed to the ground by wind or rain or just the passing of time, the bare trees create a different sort of landscape and we only see it for a short time … read full article

Irish Soda Bread: Apparently It’s Not Irish in Origin

September 3rd, 2019 by srsm

Irish Soda Bread: Apparently it’s not Irish in origin. Stirring It Up: With apologies to my Scottish husband, I give you the recipe for Irish Soda Bread which has been enjoyed by many guests here at West Hill House B&B. This recipe just a few minutes to put together and only 30 minutes to bake. Best … read full article

Chilled Fruit Soup – A Cool Idea For Hot Summer Days

July 1st, 2019 by srsm

Stirring it up: Chilled Fruit Soup – A Cool Idea For Hot Summer Days. Chilled fruit soups are simple recipes which can be made in minutes, refrigerated for a least an hour and served as a tasty part of any meal. Makes about 10 half cup servings. I’ve updated this recipe as some of the … read full article

Scrumptious Gluten-Free Cornbread

April 19th, 2019 by srsm

Stirring it up: Scrumptious Gluten-Free Cornbread. Love cornbread and need to eat gluten free?  This cornbread recipe is easy and made with ingredients you probably have in your kitchen right now. The recipe can be halved and still produce an excellent result. Enjoyed by our guests. It’s keeper! Makes: one 9 x 9 inch pan (25cm … read full article

Sandbakkels are a Norwegian Sugar Cookie Treat- Get Baking!

January 8th, 2019 by srsm

Stirring it up: Sandbakkels are a Norwegian sugar cookie treat which is enjoyed throughout the Scandinavian countries, especially at Christmas. But seriously, who wouldn’t want a sugar cookie at any time of the year! A friend of mine has strong Norwegian roots and when I showed him the photo of my Sandbakkels he exclaimed, “I … read full article

Want Outstanding Craft Beer? Come Visit Vermont!

December 10th, 2018 by srsm

Want outstanding craft beer? Come visit Vermont! Vermont has outstanding craft beer and brewers as well as creative people undertaking diverse, creative activities. Jewelers, musicians, wood workers, potters, farmers, glassblowers, writers, fashion designers, the list goes on. The website for the Secretary of State for Vermont provides some interesting background on the production of alcohol … read full article