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EVENING SHADE INN BED AND BREAKFAST NEWSLETTER
Eureka Springs, Arkansas
November, 2011

Wow! November is here already. Sorry we didnt’ send out a newsletter last month. Things were just so busy around here taking care of our guests this past month.

The Christmas season is just around the corner. Eureka Springs is preparing for a spectacular Christmas Season. The city is asking for everyone to have their decorations up by the second weekend in November. Eureka Springs is on the Arkansas Trail of Lights and we want make sure guests enjoy our wonderful town in all it’s decorated glory. We have thousands and thousands of lights to put up in the next few days and we hope you will visit to see them.

Some of the things going on this month are the 64th Annual Original Ozark Folk Festival, the Pine Mountain Jamboree starts their Christmas Show, an Art Parade and Gallery Stroll, Fall Antique Show & Sale and the Eureka Springs Fall Art Show. Santa will be in Basin Park starting on November 25. Have your picture made with Santa and his Elves on November 26. The Eureka Springs Christmas Parade will be December 2nd. You won’t want to miss all the colorful entries.

We will be open for Thanksgiving and Christmas and already have some bookings so don’t be shy about asking for holiday dates. Unlike some places, we are open all year and we’d love to have you visit during the winter when it’s slower and more relaxed.

Enjoy all the extraordinary things Eureka Springs has to offer. Call us and make your reservations today!

SPECIALS

November Magical Sunday Special

Intrigue Theater Eureka Springs AR

2 Free tickets ($50.00 Value) are included when you book a Sunday Night on November 13th or 20th. Enjoy the newest show in Eureka Springs – “Intrigue Theater – The Ghosts Have Answers” at the 5:00 pm Sunday performance at the historical Eureka Springs Auditorium – Free with your Sunday stay on November 13th or 20th.

A unique experience reminiscent of 19th Century entertainment, Guests will witness magical demonstrations, feats of astonishing mental capabilities and Spirits may make their presence known with whispered answers and unexplained phenomenon.

Good on a Sunday stay in any suite or cottage on November 13th or 20th. Mention Sunday Special at time of booking. Not valid on prior bookings. No other discounts apply. Subject to availability.
No other discounts apply

RECIPE

(Yes, I know it’s lots of work, but it’s really worth it.)

CARAMEL ITALIAN CREAM CAKE

Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.

3 cups shaved coconut
1 cup finely chopped pecans
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed dark brown sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Quick Caramel Frosting
Cream Cheese Frosting

Preheat oven to 350 deg F. Place shaved coconut in a single layer in a shallow pan. Plance pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

Beat egg whites at high speed until stiff peaks form and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350 deg F for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove pans from racks and cool completely (about 1 hour).

Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 2 cups toasted shaved coconut onto sides of cake.

QUICK CARAMEL FROSTING

Like the classic caramel frosting, this one hardens quickly, so cool the cake layers before you start to make it.

1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract

Bring first 3 ingredients to a rolling boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 7 minutes)

Stir in cream and bring to a boil; remove from heat. Pour into a bowl of a heavy-duty stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.

TIP: Don’t panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 teaspoon hot water.

CREAM CHEESE FROSTING

Beat 1/4 cup butter, softened and 4 ounces cream cheese, softened at medium speed with an electric mixer until creamy. Gradually add 2 cups powdered sugar, beating at low speed until blended; stir in 1 teaspoon vanilla extract.