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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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Oatmeal Jam Cakes

1 c. butter flavor shortening                                                                                                    1 ½ c. firmly packed brown sugar                 oatmeal-jam-cakes                                                                          2 lg. Eggs                                             2 t. almond extract                               ½ t. vanilla                                           ½ t. white vinegar (keeps cookies soft)                                                        1 t. baking powder                                1 t. real salt                                         ½ t. baking soda                                   2 ½ c. rolled oats, uncooked (can use quick-cooking in a pinch)                      12 oz. fruit jam, our favorite is raspberry                                                                                                                                 Sanding Sugar

Whisk together the flour, salt, soda and baking powder in a medium bowl and set aside.  Beat the shortening and brown sugar in a large bowl with an electric mixer until well blended.  Beat in the eggs, extracts and vinegar, blending well. Add the flour mixture to the egg mixture and mix at a low speed until just combined.  Stir in the oats.  Cover the dough and refrigerate at least one hour.

Preheat oven to 350 degrees F, and line cookie sheets with parchment paper or grease.  Roll out about a fourth of the dough on a floured surface to about 3/8” thickness.  Cut out circles of dough with your choice of min. 2” to max. 2-1/2” inch round cookie cutter.  Put half the circles 2” apart on prepared tray, place ¾-1 t. of jam in center of base cookies.  Using a very small hole cutter punch holes in the remaining circles, then place on top of bases over jam.  Press the edges of cookie sandwiches to seal.  Sprinkle with sanding sugar.  Repeat with remaining dough.

Bake one tray at a time at 350 degrees for 10-12 minutes or until lightly browned on edges.  Do not overbake or cookies will be hard.  Cool 2 minutes on trays, then move to cooling racks to cool completely.  Makes about 2-1/2 dozen cookies at 2-1/2”.

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