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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Pumpkin Latte Coffee Cake

Every now and again, time is short and yet you need something delicious to round out the breakfast menu, or end a special brunch.  This recipe starts with a box mix to get the cake in the oven faster, but shhh, the guests don’t need to know.  I purchased my bread mix at Sam’s Club.

Cake:                                                                                                                                          2 packages Krusteaz Pumpkin Spice Quick Bread Mix                                                          ½ c. regular brewed coffee, and water to make 1-1/3c. liquid                                                  2/3 c. butter, melted                                                                                                                2 large eggs                                                                                                                            ¾ c. semi-sweet chocolate chips

Latte Glaze:                                                                                                                              2 pouches Latte Glaze Mix                                                                                                      4 T. brewed coffee

White Glaze:                                                                                                                           ½ c. powered sugar                                                                                                                 2 t. milk


Preheat oven to 350 degrees.  Place cake mix, coffee liquid, butter and eggs in medium bowl.  Stir until moistened.  Place half of the batter into lightly greased fluted bundt pan. (Do not spray to grease, use solid shortening) Sprinkle chocolate chips on top of batter.  Top with remaining batter and gently spread.  Bake 45-50 minutes or until toothpick inserted in center comes out clean.  Let cake cool for 20 minutes.  Remove from pan.


Meanwhile prepare glazes.  For Latte Glaze, put mix in small bowl.  Whisk almost all of the coffee into the mix.  Use remainder of coffee to make glaze to drizzling consistency.

For White Glaze:  Whisk the sugar while gradually adding milk until glaze is the desired consistency.  When cake is cooled drizzle latte glaze and white glaze over cake.  Allow glazes to set before serving.

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