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The James Manning House Bed & Breakfast, located in the Lake Region of the Pocono Mountains, welcomes visitors to Historic Wayne County, Bethany and Honesdale, PA.  Guests will find our 194 year old federal-style house to offer all modern amenities along with charming, eclectic antique and country furnishings.  We offer common rooms for reading or conversation, gardens for strolling, and of course comfortable sleeping quarters with private baths.  Our hot, hearty breakfasts are prepared fresh from local farm produce and our own garden harvests when available.

The area offers much to do from historic museums, to the great outdoors of the Delaware River.  Visitors, young and old, enjoy the Wayne County Historical Society, Dorflinger Glass Museum and Wildlife Sanctuary, the Roebling Bridge, and Zane Gray Museum just to mention a few.  For the adventurous, raft down the Delaware, hike Prompton State Park, ski Elk Mountain, zip line, snow shoe, bike, fish the lakes or hunt the state game lands.  Maybe your visit includes a concert at Bethel Woods, the original site of Woodstock, or one of Honesdale’s street events, such as Roots and Rhythm, Harvest and Heritage Days, Arts and Antiques weekend, or just a great event at the Cooperage or Ritz Theater in nearby Hawley, PA.

Our historical bed and breakfast offers you tranquility and comfort. When you arrive for your stay, you will find a welcoming and relaxed atmosphere, the perfect hotel lodging alternative. At the James Manning House your hosts, Warren and Janet Heinly, look forward to welcoming you with the warm, friendly hospitality unmistakable to their PA Dutch heritage.

Come be our Guest!

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Red Velvet Ooey, Gooey Crinkle Cookies

Red Velvet Ooey Gooey Cookies1 Red Velvet Cake Mix, Duncan Hines                                                                                   8 oz.  1/3 less fat cream cheese, softened                                                                             ½ c. butter, softened                                                                                                               1 lg. Egg                                                                                                                                1 tsp. vanilla extract                                                                                                              ½ c. white chocolate chips                                                                                               Approx. ½ c. of confectioner’s sugar for rolling

Combine butter and cream cheese in a large mixing bowl on medium speed with electric mixer, creaming until smooth and fluffy.  Add the egg and vanilla and continue to blend until fully mixed.  Add the cake mix and continue to mix, on low speed, until a dough forms.  It will be thick and sticky.  Stir in the white chocolate chips by hand.  Refrigerate dough for about an hour.

Heat oven to 350 degrees.  Line cookie trays with parchment, and put powdered sugar into a small bowl.  Take dough out of refrigerator, and roll dough into 1” balls.  Roll the balls in the sugar and place 2” apart on the lined trays.   Hint:  If the dough is still sticky, lightly dust hands with flour to roll balls.  Bake cookies for 10-12 minutes.  Cool cookies on a wire rack.  When completely cooled, if you desire sprinkle with powdered sugar.

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