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Welcome!

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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Auntie’s Butter Crust Apple Squares

Crust:                                                                                                                                 3 cups all-purpose flour                                                                                                       1-1/2 t. salt                                                                                                                            ¾ + 1/3 c. butter flavor Crisco                                                                                              apple squareserve auntie apple squarere7-1/2 T. very cold water                                                                            Directions:  Put the flour, salt and Crisco in a food processor.  Pulse to mix.  While pulsing, slowly add the water continuing to pulse until a ball is formed.  (if needed, add 1-2 additional tablespoons of water to form the ball)  Remove the dough from the processor and refrigerate for a minimum of 2 hours.

Apple Pie Filling:                             8 to 10 large baking apples, peeled and sliced                                          1 cup white sugar                              4 T. flour                                              2 t. cinnamon                                                                                                Directions: Place apple slices in a large bowl.  Whisk dry ingredients to mix in a small bowl.  Sprinkle the sugar mixture on the apples and toss to coat.            Allow to sit for 20 minutes.

Butter Crust Topping:                                                                                                          1 c. granulated sugar                                                                                                          ½ c. flour                                                                                                                              1 c. butter (or margarine), softened                                                                               Directions: Combine sugar, and flour.  Mix in butter until well combined.

Assembly: Roll out chilled crust on a lightly floured surface and place in a jelly roll pan (15 ½” x 10 ½” x 1”) bringing the crust up the sides.  Pour the apple filling on the crust and spread evenly.  Drop the butter crust topping by teaspoons over the filling and gently spread covering as much filling as possible.

Bake at 350 F for 90 minutes or until the top is golden.

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