Monthly Archives: October 2010

Duluth Minnesota Bed and Breakfast Holiday Tour

October 31, 2010 – 1:00 pm

The Duluth Minnesota Bed and Breakfast Holiday Tour is Sunday, December 12, 2010 from 1-5 p.m. All seven bed and breakfast inns will again be adorned in their holiday attire and open for tours. Tickets are $20 which includes light refreshments, music and a tour of all seven bed and breakfast inns.

The Firelight Inn on Oregon Creek is giving weekend guests the opportunity for free tickets to the holiday tour. Reserve your weekend stay for Friday, December 10th and Saturday, December 11th and it includes two tickets to the Sunday tour–a $40 value. Call The Firelight Inn at (888)724-0273 for reservations and tickets.

Make your plans now to be in Duluth for this exciting tour. You can pick up preservation and decorating ideas as you wander through these beautiful turn-of-the-century mansions. Alot of folks touring the Inns just like to count Christmas trees! All seven inns can be toured in any order. You will be asked to remove your footwear upon arrival at each home. Please bring a tote bag or plastic bag so that you can carry your footwear with you while you are touring. So please remember to wear your socks! All the Inns are smoke free. At the door, tickets are $25. No refunds, rain or snow–on with the show!

We hope to greet you this holiday season at The Firelight Inn on Oregon Creek Duluth Bed and Breakfast.

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Duluth Bed and Breakfast
Celebrating 100 years of history in 2010

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Firelight Inn Bed and Breakfast Easy Carrot Zucchini Muffin Recipe

October 30, 2010 – 12:45 am

Our guests enjoy this easy recipe for Carrot Zucchini Muffins. They are delicious and so colorful in the morning muffin basket!

2 cups flour
1 cup oatmeal
1/4 cup packed brown sugar
3 teaspoons baking powder
1/3 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup milk
3 tablespoons oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini

Heat oven to 375 degrees. Spray 12 muffin cups with Pam spray. In a large bowl, combine flour, oatmeal, brown sugar, baking powder, cinnamon and salt and mix well. In a smaller bowl, combine milk, oil and egg whites and blend until ingredients are moistened. Add to flour mixture. Stir in carrots and zucchini just until blended. Spoon batter evenly into sprayed muffin cups. Bake at 375 degrees for 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Serve warm and enjoy!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Duluth Bed and Breakfast
Celebrating 100 years of history in 2010

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The Firelight Inn Cranberry Apple Crumble Recipe for Good Health

October 19, 2010 – 5:15 pm

Cranberry Apple Crumble will be a regular fruit option for good health at The Firelight Inn Duluth Bed and Breakfast. We’re sharing the recipe that we served our guests this morning!

Cranberry Apple Crumble

5 cups peeled, chopped cooking apples
2 cups fresh cranberries
1 cup sugar
3 tablespoons flour
3 single-serving envelopes of instant oatmeal with spice
3/4 cup chopped pecans
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup butter melted

Spray a 9 x 12 inch rectangular baking dish with Pam spray. Combine apples and cranberries in a large bowl. Mix sugar and flour and toss with fruit. Spread in baking dish. In another bowl, combine oatmeal, pecans, flour and brown sugar. Stir in melted butter. Spoon over fruit mixture in baking dish. Bake, uncovered, in a 350 degree oven for 45 minutes. Makes 10 servings.

Reserve your spot at The Firelight Inn Duluth Bed and Breakfast and enjoy a full gourmet breakfast delivered to your suite or served at the dining room table each morning. We hope to see you on your next trip to Duluth Minnesota.

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Duluth Bed and Breakfast
Celebrating 100 years of history in 2010

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duluth bed and breakfast recipes

Firelight Inn Duluth Bed and Breakfast Pear Crisp Recipe

October 17, 2010 – 1:00 pm

The original Pear Crisp recipe we found on the Internet is from Paula Deen. We changed it up a little and our guests so enjoyed our warm Pear Crisp on a recent chilly Fall morning.

Pear Crisp
6 large pears (about 2 1/2 pounds) peeled, cored and thinly sliced
1/4 cup warm water
1 lemon, juiced
1 1/2 cups rolled oats
1 1/2 cup flour
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 1/2 sticks butter, melted

Preheat oven to 350 degrees. Combine pears, water and lemon juice in a 9 x 12 inch baking dish. In a bowl, combine oats, flour, sugar and cinnamon. Cut in butter with a pastry cutter until mixture is crumbly. Spread the topping evenly over the fruit and bake for 45 to 55 minutes or until the topping is crisp and browned. Enjoy!

Our speciality is delivering your full gourmet breakfast to your suite each morning where it can be enjoyed privately by the firelight! Make your plans to stay with us soon. We will pamper you with luxurious amenities, delight you with homemade and delicious food and cater to you with our over-the-top service!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Duluth Bed and Breakfast
Celebrating 100 years of history in 2010

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No hunting at The Firelight Inn Duluth MN Bed and Breakfast

October 15, 2010 – 9:00 pm

This big buck has been hanging around The Firelight Inn Duluth Bed and Breakfast lately enjoying an apple here and there. Jim wishes he could see deer like this when he’s out hunting rather than on the side yard of the Inn each morning and evening! This big guy is enjoying the Hosta leaves and apples on the compost pile too!

The red fox has been hanging around lately too–we hope to get some pictures soon. The fall is a beautiful season at the Inn. The golden leaves are beginning to fall on the rocks down in Oregon Creek and it makes for a beautiful scene.

Plan your trip soon to The Firelight Inn Duluth Bed and Breakfast. We hope to greet you at our front door!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Duluth Bed and Breakfast
Celebrating 100 years of history in 2010

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Last updated by admin at April 29, 2013.