Home

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!

 

Share Button

Recent Posts

Apricot Foldovers

apricot foldoversPastry
!/2 c. butter
4 oz. finely shredded sharp Cheddar cheese (1 cup)
1 ½ c. all-purpose flour (I prefer King Arthur)
2 T. water

Filling
1 c. dried apricots
2 ½ c.  hot water
1 c. granulated sugar

Chop the dried apricots by hand into ¼ inch pieces.  Place in a medium saucepan and cover with the hot water.  Allow to soak for about an hour.

Cream the butter and cheese on medium speed until light and fluffy.  Blend in the flour. Add the water and mix well.  Roll into a ball and flatten to a six inch disc.  Wrap disc in plastic wrap and chill for 4-5 hours.

Meanwhile, cook the apricots and water over medium heat.  When the mixture is boiling, turn the heat down, continue to simmer and stir frequently for about 30-45 minutes.  Apricots should be soft and mushy, and the sauce thick.  Add the sugar and continue to stew stirring constantly for another 5-10 minutes until very thick. Remove from heat and cool.

Divide the chilled dough into quarters.  On a lightly floured board, roll one quarter of dough into a 6” x 8” rectangle.  Cut the rectangle into 2” squares.  Place ½ teaspoon of filling on each square; fold over and seal.  Bake the cookies on a parchment lined sheet in a preheated 375 degree oven for 8-10 minute, or until lightly browned on the edges.  Makes 4 dozen cookies.

Share Button
  1. Laugh and be Jolly Comments Off
  2. Best of Summer Squash Frittata Comments Off
  3. Customer Appreciation May Comments Off
  4. White Chicken Chili Comments Off
  5. Thank You, May! Comments Off
  6. Spontaneous! Comments Off
  7. On the Positive Side Comments Off
  8. Apple Bread Comments Off
  9. Useless Information? Comments Off