We are excited to announce another Door County vacation Season is open at the Ephraim Guest House! The Ephraim Guest House is now officially open and many other Door County other businesses are will also be opening over the next few weeks. Join us on your next Door County vacation in Ephraim for a quiet, relaxing stay while walking down to the water of the Bay of Green Bay to watch our beautiful sunsets over Horse Shoe Island and the Peninsula State Park! Walk to shops, restaurants, beach and more! We are centrally located to Fish Creek, Sister Bay, Egg Harbor and Baileys Harbor! If you are heading to the Door Peninsula soon or over the course of the Door County season, please take a look at all we have to offer!
As the end of the year approaches, many of us reflect back upon the year and the blessings, the heartaches, and we take stock in what we have. For us at The Ephraim Guest House we believe our best presents have been you!
Over the years we have many of our guests who return to stay with us. You’ve become family, we’ve watched your families grow and watch the next generation come back to the Guest House with their children. We’ve lived, we’ve laughed and even sometimes cried. But as we reflect this year we truly are thankful to all of you who have been a part of our lives.
We look forward to this next year with great anticipation and getting to add new members to our Guest House family. We wanted to take this time to say “Thank You” for a blessed year and to wish all of you a very Merry Christmas and a Happy New Year.
From all of us at the Ephraim Guest House!!
Merry Christmas & Happy New Year
This time of year can become so busy between work, family commitments, school commitments, and anything else that might be in your life and we encourage you to take the time you need to reflect on the many blessings in your life.
We consider all of you blessings in our life and from the bottom of our hearts wish you a very Happy Thanksgiving!
1 1/2 Cup Pumpkin or Squash Seeds
2 teaspoons melted butter, olive oil or vegetable oil
salt to taste
add garlic powder, cayenne pepper, seasoning salt or cajon seasoning – may add one or all to taste
- Preheat oven to 300 Degrees F.
While it’s OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
- Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
- Spread pumpkin seeds in a single layer on baking sheet.
- Bake for about 45 minutes, stirring occasionally, until golden brown.
Larger measurements – 4 cups seeds to 1/2 cup butter spices to taste.
Another recipe – Butter, worcestershire sauce, and garlic salt.
Another recipe – 2 T brown sugar, 1 t cinnamon, 1/4 t salt
Crockpot Door County Cherry Butter
Looking for a way to keep Door County in your heart all year-round? Why not buy some frozen cherries on your next trip to Door County and make one of our favorite recipes, Crockpot Door County Cherry Butter? It’s not too late to stock your pantry with all the bounty from the harvest.
4 quarts (16 cups) unsweetened Montmorency cherries
1 3/4 cup to 2 cups sugar – depending on sweetness desired
2 Tablespoons cinnamon – or to taste
1 Tablespoon vanilla
1/2 teaspoon cloves
1 teaspoon almond extract
Place all ingredients in a 6 quart covered crockpot. Heat setting on high.
Once the contents of the crockpot are heated through and boiling raise the cover of the crockpot to allow steam to escape. Two wooden spoons positioned to elevate the cover works nicely. Cook to reduce and thicken the cherry mixture. It could take 3 to 5 hours depending on temperature and moisture content. When desired consistency is reached and the crockpot is still on High use an immersion blender to chop cherries to a finer consistency. A food processor works nicely as well.
Heat water to boiling in a kettle large enough to fit the jars of cherry butter. The boiling water needs to be at least one inch above the lid of the jars.
Heat jars and lids in separate hot water. Quickly fill jars with hot cherry butter. Set lid and tighten ring. Place hot jars in boiling water. Place the cover on the kettle and allow to boil 25 to 30 minutes. (check the hot water bath canning time in your area)
When the timer dings, remove hot jars using a jar tongs or the wire rack basket included in your canning kettle. Set hot jars on a cooling rack. The fun part is listening for the lid to seal with a “pop”. Count the number of “pops” and hope the number matches the number of jars. Any unsealed jars are the first to eat.
Serve on toast, pancakes, salmon, whatever. Enjoy!