Eureka Springs Arkansas B&B Newsletter
Eureka Springs, Arkansas
Congratulations Eureka Springs! Each year, Arthur Frommer’s Budget Travel magazine celebrates the great small towns with the “Coolest Small Towns in America” competition. Readers of the magazine nominate the most interesting towns they know with populations of less than 10,000. Voters then choose among the nominees for the coolest small town. Eureka Springs is proud to have been voted #4 in the U.S. overall! Voted for having great B&B’s, Victorian architecture, the monumental 67-foot-tall hilltop Christ of the Ozarks, Branson-style shows, and hunting for ghosts in the historic downtown. Also noted for the thriving Artist Community, the current of creativity bubbles up just about everywhere, if you look hard enough. We would love for you to visit and experience this wonderful Victorian retreat for yourself.
This month, the highlights of events are the Banjo Rally International Labor Day Weekend, the annual Antique Automobile festival and Bank Robbery Re-enactment is September 9 and 10. Wood Carvers Jamboree and the 2nd Saturday Art Gallery Stroll is the same weekend. Don’t miss Scooting in the Ozarks, Jazzy Weekend, and the Second All American Weekend and of course, Bikes Blues and BBQ is the last weekend of the month in Fayetteville. There’s always plenty to do and enjoy in Eureka Springs.
Don’t miss Free concerts in Basin Spring Park Fridays and Saturdays, weather permitting in Eureka Springs. We’d love to have you visit and enjoy all the extraordinary things Eureka Springs has to offer. Call us and make your reservations today!
12 to 15 fresh peaches, peeled and sliced*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 boxes refrigerated piecrusts (4 piecrusts total)
1/2 cup chopped pecans, toasted
1/4 cup sugar
vanilla ice cream
Combine first 4 ingredients in a dutch oven and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil over medium heat, reduce heat to low and simmer 10 minutes or until tender. Remove from heat, add vanilla and butter, stirring until butter melts.
Unroll 2 pie crusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust, top with other piecrust. Roll into a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2 inch stips. Repeat with remaining 2 piecrusts, 1/4 cup pecans and 2 tablespoons sugar.
Spoon half of peach mixture into a lightly greased 13×9 inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
Bake at 475 degrees for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20 ounce) packages frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons and nutmeg to 1/4 teaspoon.
Note: To make ahead, let baked cobbler cool, cover and freeze up to 1 month. Thaw in refrigerator overnight. Uncover and reheat at 250 degrees for 45 minutes.