August 4th, 2020 by srsm
Stirring it up: Easy and versatile for even a beginner cook, these baking powder biscuits are a #1 go-to recipe. Makes: 12 using a 2″ cutter Oven: Heat to 425° F (220°C) Bake: 12 – 15 minutes Ingredients: 2 c. all purpose flour 4 t. baking powder 1 T. granulated sugar 3/4 t. salt 5 T. butter … read full article
June 23rd, 2020 by Emily Wachsman
We’re still patiently awaiting the reopening of our Vermont Bed and Breakfast on July 1. You can read more about what we will be doing to keep your visit as safe and healthy as possible here. It’s been many months that we’ve been closed to our guests, and we can’t wait to start welcoming you … read full article
June 16th, 2020 by srsm
Welcome! West Hill House B&B will be back ‘inn’ business soon and is accepting reservations for visits after July 1, 2020. While you will find the same warm welcome and smile, under our face masks, things will have a bit of a different look and feel. Our promise to you: We have always been committed … read full article
June 3rd, 2020 by srsm
Scottish icons are visible throughout West Hill House B&B. Here’s a summer photo of the front of West Hill House B&B. We are often asked about the blue and white flag. Guests wonder if it is the flag of Finland, but no, it’s the flag of Scotland. The white X represents the cross of the … read full article
May 11th, 2020 by srsm
Stirring it up: Crustless Quiche with Broccoli and Cheese will make your tastebuds happy. Early in our B&B experience we realized that while our guests liked quiche, the great majority of them left the crust. The hunt was on for a crustless quiche. Makes: 1  8″ quiche Oven: 350°F  (170°C) Bake: about 40 min. Ingredients … read full article
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
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
March 5th, 2020 by Emily Wachsman
Are you ready to see some truly beautiful Vermont Waterfalls with us? Spring is just a few days away. As this beautiful and vibrant season comes into focus, it’s time to switch gears from talking about skiing to talking about some of the warmer weather activities that abound nearby. One such tradition that has us … read full article
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
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
April 19th, 2019 by srsm
Stirring it up:Â Scrumptious Gluten-Free Cornbread. Love cornbread and need to eat gluten free? Â 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
August 20th, 2018 by srsm
Serving it up: Quiche. This warm, creamy, egg pie is a winner at breakfast here at West Hill House B&B. Quiche can also be enjoyed for lunch or, dare I say, dinner and is especially tasty cold with a crispy salad on a hot summer day. Makes one 8″ (20cm) pie Oven 375°F  (190°C) Bake … read full article