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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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Allergy Friendly Waffles

Allergy-Friendly Waffles

1 c. gluten free all-purpose flour                                                                                            ¼ c. quinoa flour                                                                                                                      2 t. cinnamon                                                                                                                          1 t. baking powder                                                                                                                  1 t. baking soda                                                                                                                        ¼ t. salt                                                                                                                                   2 T. brown sugar                                                                                                                  ¾ c. natural applesauce                                                                                                          ½ t. vanilla                                                                                                                              ¾ c. water (or almond milk)                                                                                                  ½ t. white vinegar

 

Preheat waffle iron as per instructions. In a large bowl, whisk together the dry ingredients. In a small bowl, mix the applesauce, vinegar, and vanilla. Add this to the flour and combine. Slowly add the water, mixing to form a batter. If the batter is too thick, add additional water, 1 T. at a time. Let the batter rest for a minimum of five minutes. Meanwhile, grease your waffle iron. Hint: I brush canola oil on my waffle iron while hot with a pastry brush, the waffle get a crisper texture than with baking spray, and if done while hot, not much oil is used. Pour batter into center of waffle iron and spread almost to edges. Close the waffle iron and cook until desired crispness.

waffles, dfngfWaffles are shown with Janet’s homemade blueberrry syrup and fresh berries.

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