Coming Soon! RECIPE: Apple Oatmeal Cakes

Apple Oatmeal Cakes– Reimagining oatmeal without the mush; these individual cakes are more like sticky bread.

Tah-dah! Introducing our newest breakfast creation– Apple Oatmeal Cakes. These individual cakes can be baked and stored in the refrigerator for up to a week. This is a quick breakfast served warm out of the oven or reheated in the microwave when the dashing out the door is also on the menu.

A Vegan option is also available. Send me a note, if interested!

Of course, we try to incorporate a rose in our menus, hence the rose muffin cups. Pictured here, the tasty serving is topped with whipping cream and a drizzle of pure maple syrup. Pure heaven!

Recipe link coming soon. I have to make it again to be sure I got all the ingredients and proportions written.

Wonderfully yours,


Cheshire Cake– Not Always Wanting Sweet

Quintessentially British, cheese wheel wedding/celebration cakes–usually with white roses involved– are the only cakes we make here at the White Rose Manor and only by special request (I am a baker, but not a talented piping decorator, so I do not claim it). Most often, we serve as the Bed & Breakfast lodging for guests or families and their small events up for up to 20 attendees. If you desire a small event like an intimate wedding, bridal shower, memorial service, etc., the White Rose Manor may be just right for you. If you need a cheese wheel cake, we can do that, too. Come to Lincolnton. You will love it!

Pictured here is one of our Cheshire Cakes. Produced here on a larger scale for approximately 120 people, this cheese wheel cake was featured at our 2023 Christmas High Tea as the table centerpiece and then portioned as gifts to our guests. While we can create several styles of scalable cheese wheel cakes for weddings, charcuteries, etc., many cheeses work well for this lovely, edible addition to your table.

Fun fact: “Cheshire is one of Britain’s oldest and finest cheeses.”

White Rose Manor is something special, just like you.

RECIPE: Tuna Steak with Seasoned Butter

RECIPE: Tuna Steak with Seasoned Butter

Jump to Recipe icon   Great history includes great food. That is my thought. No doubt, my opinion is biased due to years working alongside wonderful chefs (educated and self-declared) as well as home cooks.

Tuna steaks were introduced to my palate in the 1980s at a picturesque marina along the Intercoastal Waterway of the Gulf Coast. It was there I found a different passion for enjoying fish. Frankly, it more like enjoying steak with fresh fish benefits. A good, thick, well-prepared tuna steak has a similar texture to its steak counterpart. I can eat tuna steaks as easily, and enjoyably, as a well-prepared ribeye.

Here is a recipe challenge for you. Next time you plan to have steak for dinner, make this tuna steak recipe instead. Just like my steaks, I serve the tuna medium-rare. Cook it a bit more if you like. Take care to stop just before well-done (if that is your preference) and let the residual heat take it the rest of the way. Both tuna steaks and beef steaks pair well with the seasoned butter. Serve aside hot rice.

Medium bowl for mixing
1 Cup Liquid measuring cup
Measuring spoons
Garlic press (optional)
Transfer blade (optional)


Printable PDF

INGREDIENTS (4 servings)
Tuna Steaks 1-4 ct. 1-inch thick Yellow-fin or Ahi Tuna Steaks
Seasoned Butter
0.5 (1/2) C. melted Clarified Butter/Ghee
2 tsp. Worcestershire Sauce
0.25 (1/4) tsp. Granulated Garlic
0.25 (1/4) tsp. Seasoned Salt Cracked Pepper to taste

Tuna Steak Nutrition Fact image


Prep Tip

Prepare rice (if desired) and seasoned butter prior to grilling steaks.

In pan or microwave-safe bowl, melt clarified butter/ghee. To melted butter, add Worcestershire Sauce, Garlic, and Seasoned Salt. Mix well. Portion into individual servings (ramekins) for dipping.

Preheat grill (can be broiled if preferred). Place steaks on grill. Lightly season top of steaks with Salt and Pepper. Cook to desired doneness.

Serve steaks over rice with butter for dipping.

Wonderfully yours,


RECIPE: B&B Balsamic Dressing for Salads

RECIPE: B&B Balsamic for Salads and Pasta

Jump to Recipe icon   I had a great assistant in the B&B kitchen for a recent event. My grandson stepped in as sous(ish) chef helping mix some of the ingredients, staging the buffet, and plating help. Some of the best “feel good” moments I ever experience is when someone loves my cooking. I am over the moon when it is someone special like my teenage grandson. So, without further ado, here is ” the only dressing I will ever eat on salad again,” sayeth the Grandson. Note to Self: He has not yet had the strawberries.

Medium bowl for mixing
1-Cup Liquid measuring cup
Measuring spoons
Garlic press (optional)
Transfer blade (optional)


Sharable Link
Printable PDF Version

1/4 C. quality Balsamic Vinegar
1/4 C. Extra Virgin Olive Oil
2 Tbs. Honey (local clover honey is what we use – reduce amount for pasta)
2 tsp. Dijon Mustard
1/2 tsp. dried Thyme
1.5 cloves Garlic, minced
Salt and pepper to taste


Combine all ingredients into bowl.

Thoroughly whisk/shake until well blended.

Transfer to cruet or other storage container. Store covered in refrigerator.

Shake well before serving.

Best served slightly chilled or room temperature.

Serving Tip

Fabulous on pasta– warm or cold. Especially tasty on Italian Pasta Salads, freshly cooked tortellini, and antipasto salads.

Wonderfully yours,


RECIPE: Pasta Pavia w/Chicken or Shrimp

RECIPE: Pasta Pavia w/Chicken or Shrimp

Jump to Recipe icon   Recently, we started an online session called ‘Cooking with Daddy’. My father asked for some recipes he could cook and we spent time online prepping and cooking– separately– together. He is in another time zone. Spending time with friends and family are one of my favourites ways to cook. This recipe comes from a dear friend who took an existing recipe and, in our opinion, perfected it. We have added our own tweaks and measurements. It is so simple and such an amazing blend of flavours. For Quick-Fix (QF) recipes, you can grab dried spices or purchase pre-cut veggies. Tweak it for yourselves. Let us know what you think!

Large non-stick or cast iron skillet w/lid
Cutting mats (green for vegetables, brown for cooked meat)
Chef knife (for cutting vegetables)
Wooden or nylon (non-stick) spoon
Large non-stick tongs (optional)
Liquid measuring cup
Dry measuring cups
Measuring spoons
Wine bottle opener
Potholder/hot pad
Transfer blade (optional)
Hot pads


Printable PDF Version

12 oz pre-cooked Chicken OR raw Shrimp, shelled with no tails (defrosted if frozen)
12 oz Spiral/Rotini/Rotelli Pasta, dry not fresh – use gluten-free pasta if desired
10-12 oz Grape Tomatoes, sliced lengthwise in half
1 large Yellow Onion, chopped (about 2 Cups)
3 Tbs. Garlic, minced
2 Tbs. Capers
1 Tbs. Italian Seasoning
0.25 tsp Red Pepper Flakes (1/8 tsp is my preference)
2 springs fresh Basil or 1.5 Tbs. dry Basil (the Basil really makes this dish!)
2 Tbs. Olive Oil
Salt/pepper, optional
4.5 Cups Chicken Broth, liquid or prepared bouillon
1 Cup Moscato Wine
Grated Parmesan Cheese as side condiment


This is a one skillet meal. All ingredients will be added before the stove is on. No need to pre-measure spices because you will add them all to the pan as you measure.

Leftovers Tip

This dish is a lot of food! For 2 people, there may be plenty of leftovers. If desired, separate the cooked Pasta dish into two containers before adding chicken or shrimp– one to eat right away, the other to refrigerate/freeze for another meal. For the leftovers, add chicken/shrimp after reheating defrosted portion.

On brown cutting mat, cut Chicken into bite-size pieces. Set aside to add at the end of cooking time.

With heat off, pour 12 oz. of Pasta into skillet.

On green/vegetables cutting mat, slice Grape Tomatoes, lengthwise, then place in skillet to one side of the Pasta.

Chop Onion, then place in skillet on the other side of the Pasta.

Measure minced Garlic, Capers, Italian seasoning, Red Pepper Flakes, and Olive Oil right on top of the dry Pasta.

Divide fresh Basil leaves and add to pan.

Pour both liquids– Chicken Broth and Moscato Wine over all the ingredients.

Bring to a boil over high heat. Boil, stirring and/or turning Pasta with tongs for about 15-20 minutes or until Pasta is al dente (still firm when bitten, but cooked) and liquids are mostly absorbed. Note: Turning the Pasta helps the Pasta keep its shape, especially when using gluten-free Pasta.

Stir in chicken or shrimp. Cook for two (2) more minutes, then cover and remove from heat. The residual heat will continue to cook the shrimp but not too much.

Serve hot with grated Parmesan Cheese as a garnish. Can be stored in an air-tight container in the refrigerator/freezer.

Wonderfully yours,


RECIPE: German Cucumber Salad

RECIPE: German Cucumber Salad

Jump to Recipe icon Want a great cucumber salad that travels well and does not have mayonnaise? Here it is!


  • 1 Quart water-tight container
  • Cutting board (one green for cutting vegetables)
  • Chef/paring knife
  • Vegetable peeler (optional)
  • Liquid measuring cup
  • Measuring spoons
  • Serving bowl
  • Serving tongs


Makes approximately 4 servings.
Shareable Link: German Cucumber Salad Recipe
Printable PDF Version: WRM German Cucumber Salad Recipe

NOTE: Pre-measure all ingredients, if possible. This recipe is great for picnics since there is no mayonnaise.

1 Seedless cucumber or 2 regular cucumbers (remove seeds if desired)
1 Small Purple Onion
3 Tbs. White Vinegar
.25 (1/4) tsp. Granulated Sugar
.25 (1/4) tsp. Salt
.25 (1/4) tsp. Black Pepper
3 Tbs. Fresh Dill or dried dill (1:1 ratio)


Step 1
Whisk together vinegar, sugar, salt, and pepper in one-quart container with lid (Gallon-size Ziploc works well, too). Let sugar mostly dissolve before add dill. Using scissors or paring knife snip dill into vinegar mixture.

Step 2
Peel cucumber, if desired, then thinly slice and add to container with vinegar/dill mixture.

Step 3
Cut purple onion into small slices/wedges. Add to container with cucumbers. Seal and shake well. Set aside for 15 minutes.

Cut onion in half lengthways from bulb end to tip. Remove papery outer skin.

Place onion, cut side down, on chopping board. Cut off bulb end and discard.

Using the tip of the knife, cut onion lengthways into even slices or, at a slight angle, into even wedges.

Step 4
Periodically shake container, inverting to allow liquids to coat solid ingredients. Best minimum time for salad to “cure” is 30 minutes. Can be refrigerated and keep longer, if desired.

Step 5
Pour cucumber salad and liquids into serving bowl. Toss to evenly blend onions and cucumbers. Serve with tongs. Enjoy!

Wonderfully yours,


RECIPE: Vienese-style Schnitzel (Gluten-free)

RECIPE: Vienese-style Schnitzel (Gluten-free included)

Jump to Recipe icon Preparing German food for my family is a delight of mine. My mother traveled with her military family, both as a child and as a newlywed. One of her vivid memories as a girl was eating schnitzel from a street vendor in Germany. She said he folded the schnitzel in half and handed it to her wrapped in paper, just like you might get a hotdog here in the States. Sadly, my mother was not a cook to never recreate the dish, but I am . . . and so are my kids. We all love to travel, cook and equally love to eat the foods from all the lands we visit.

Many years ago, I decided to recreate my mother’s Austrian/German experience by making my own schnitzel. It was, and still is, a hit with the family– so much that they all make it in their own homes now that they are grown. So, raise your steins and dig into making schnitzel! Warm German Potato Salad, German Cucumber Salad, and pumpernickel bread (not very often homemade) are all part of this wonderful meal. Please pass me the butter.

A TIPS/TRICKS on this one is to use gluten-free bread crumbs. Remember to substitute the flour with cornstarch to make it truly gluten-free.


  • Stove/Range/Oven
  • Deep skillet/dutch oven with spatter screen
  • Fork or tongs for turning meat in hot oil
  • Cutting boards/mats (one red mat for pounding pork, one green for cutting lemons)
  • Carving knife
  • Meat mallet
  • Chef/paring knife
  • 2 Pie pans for dredging
  • Dry measuring cup
  • Whisk or fork for eggs
  • Holding plate for coated pork
  • Separate oven-safe, serving plate for draining cooked schnitzel (paper towels or screen for draining)
  • Serving bowl and fork for lemons

AUSTRIAN SCHNITZEL RECIPE (Gluten-free included)

Makes approximately 6 servings.
Side dish suggestions: Warm German Potato Salad, German Cucumber Salad, and Pumpernickel bread.
Shareable Link: Austrian Schnitzel Recipe (Gluten-free, optional)

TIPS/TRICKS 1: For gluten-free version, use gluten-free bread crumbs and cornstarch to replace the regular bread crumbs and all-purpose flour.

NOTE: Pre-measure all ingredients, if possible.

1 lb. boneless Pork Loin (sliced to approx 3/8″ thick)
2 eggs, beaten (additional eggs may be needed if pork is pounded very thin, aka more surface area)
0.5 (1/2) Cup All-purpose flour (cornstarch for gluten-free)
2 Cups Dried Bread Crumbs (Panko works very well, or gluten-free bread crumbs)
2 Cups Canola Oil (for frying) – have not tried an air fryer for this yet
Salt and pepper, as desired
Fresh lemon, cut into thick wedges


Step 1
Slice cold/slightly frozen pork to desired thickness. Using a meat mallet, pound the pork slices as thin as desired (1/4″ thick quickly fries). Place on holding plate. Cover and refrigerate until ready to bread and fry.

Step 2
Cut lemons into thick wedges for squeezing onto cooked schnitzel. Refrigerate until ready to serve, then place on table for individuals to add as desired.

Step 3
Pour canola oil into deep frying pan skillet. Oil should be deep enough for pork to float, not just pan fry. Pork is fried as a single layer in the pan, so 2″ deep is usually sufficient. Wait to heat until Step 8.

Step 4
Crack eggs into first pie pan and thoroughly whisk until well blended. Set aside.

Step 5
In second pie pan, pour flour/cornstarch into pan, then coat each pork slice on each side placing pork back on holding plate for dredging step. When pork is coated, discard remaining flour/cornstarch as it has raw pork exposure.

Step 6
Using second pie pan again, add bread crumbs and salt/pepper (if desired). Blend with a fork.

Step 7
Dredge flour-coated pork pieces on both sides in egg wash, then bread crumbs. Restack on holding plate; it is ready to fry.

Step 8
Heat oil to 350 degrees or until small amount of bread crumb mixture sizzles when added to hot oil. Preheat oven/toaster over to warm (lowest temperature) to hold cooked schnitzel.

Step 9
When oil is up to temperature, use a fork to begin laying pieces of pork in a single layer of frying pan. A spatter screen will help protect hands and stovetop from popping oil. Before turning, fry pork pieces until deep golden brown. (Pork needs to be thoroughly cooked.) Using tongs, turn and fry the other side. When cooked, use tongs to remove and place to drain on serving plate. Keep cooked schnitzel in oven/toaster oven to keep warm while next batch is prepared.

Step 10
When all schnitzel is fried, turn off stove and let oil completely cool during dinner. Serve schnitzel with a squeeze of lemon and desired side dishes. Enjoy!

Wonderfully yours,


ENTERTAINING: Charcuterie Board for the Win!

ENTERTAINING: Charcuterie Board for the Win!

Sometimes it is difficult meeting many dietary needs in one seating, in addition to offering a wide selection of foods. One of our solutions is to offer a charcuterie board where guests can assemble their own plates to suit their fancies.

char·cu·te·rie Noun.
Pronunciation – SHärˈko͞odərē
Cold cooked meats, collectively.

–the Oxford Dictionary

At the White Rose Manor, we have found a charcuterie selection, complete with aged cheeses, crackers, fresh fruits, olives, nuts, and more, a beautiful complement to an afternoon gathering. We have one of our guests to thank for the full table charcuterie concept. It was well received.

Dietary preferences and/or restrictions are becoming more common. While in the 1970s Burger King touted, “Have it your way!” and gave consumers an opportunity to customize their hamburgers, it was a new concept. Since then, special requests have become the norm. Often we hear requests for “no onions” or statements like “I do not like . . . ” There is also the serious concern of true allergies where an ingredient can make a person seriously ill or worse. An individual’s allergy to gluten, soy, and/or nuts easily fall into this course. There are many more allergens as well.

Since 2018, some of our own family members have entered into the food allergen arena. We have: one who has a gluten sensitivity; one who has celiac disease (gluten allergy); one who needs to be lactose-free; and one who is allergic to soy AND black pepper (well, all peppers, but black seems to pack the hardest punch). If you are, like I am, living with no food allergies/sensitivities, we are fortunate. Others, not so. My experience with cooking from scratch has helped me easily adapt my recipes to meet these special needs.

My love for hospitality and lifelong investment in being a part of the industry has helped me understand the “wants” and “needs” of our guests. At the White Rose Manor, we do our best to meet both. Appetizers and small plates are available for our guests to add to their overnight reservations. A charcuterie plate is one of the selections. Mind you, the small plate size is not quite as grand as the full charcuterie board pictured, but we hope you get the idea.

Wonderfully yours,


RECIPE: Kahlua Tiramisu Trifle

RECIPE: Kahlua Tiramisu Trifle

Jump to Recipe icon  Tiramisu is always a great finish to a hearty Italian meal, but what do you do if you are English and craving this decadent dessert? Why, you make it into a trifle!

Christmas High Tea is an annual tradition at the White Rose Manor. Each year, an English Trifle takes its rightful place on the serving table along side the Marinated Lamb with Mint Sauce. For fun, we experiment with different flavours as well as modify traditional desserts to fit the trifle theme. Here is the tiramisu version for you to enjoy! Individual serving size assembly is noted at the end.

Bain Marie (double boiler)
Wooden spoon
Stand or hand mixer with larger mixing bowl
Medium-sized mixing bowl
Dry measuring cups
Measuring spoons
Knife (for cutting ladyfingers to size, if desired)
Vegetable peeler
Parchment paper
Freezer (to freeze mixing utensils for whipping cream)

Kahula Tiramisu Trifle Recipe

Shareable Link: Kahlua Tiramisu Trifle Recipe

6 egg yolks
1.25 (1 ¼) C. Sugar
1.25 (1 ¼) C. Mascarpone Cheese
1.75 (1)¾ C. heavy Whipping Cream
2.5 (12 ounce) packages Ladyfingers
0.33 (⅓) C. Kahlua, or other coffee-flavoured liqueur (regular espresso/strong coffee for non-alcoholic version)
1 tsp. unsweetened Cocoa Powder, for dusting
1 (1 ounce) square semisweet Chocolate, for chocolate curls garnish


Step 1
Add water to base of bain maire (double boiler). Combine Egg Yolks and Sugar in the top of a bain marie. Reduce heat to low, and cook for about 10 minutes, constantly stirring. Remove from heat and whip until thick.

Step 2
Add Mascarpone Cheese to whipped egg yolk mixture Beat until combined. In a separate bowl, beat Whipping Cream to stiff peaks. Gently fold into yolk mixture and set aside.

Step 3
Line the bottom and sides of a large glass bowl with Ladyfingers. Brush with Kalua, other Coffee Liqueur, Espresso or strong Coffee. Spoon half of the cream filling over the Ladyfingers. Repeat process (Ladyfingers and Coffee Liqueur) until bowl is almost filled. Garnish with a sprinkling of Cocoa Powder. Refrigerate several hours or overnight.

Step 4
Just prior to serving, garnish with Chocolate curls. To make the Chocolate curls, use a vegetable peeler and shave the edge of the chocolate bar onto a piece of parchment paper, then sprinkle as the finishing touch on the trifle.

INDIVIDUAL SERVING SIZE: Broken Ladyfingers? Smaller guest list? Here is an alternate serving suggestion–make individual servings instead of using a trifle bowl. To assemble, place broken ladyfingers into the bottom of individual serving bowls, add coffee flavour of choice, then a layer of the cream filling. Garnish with cocoa powder, chocolate curls, and stand two ladyfingers for the finished dessert.

Wonderfully yours,


RECIPE: Maple Bacon-Onion Jam

RECIPE: Maple Bacon-Onion Jam

Jump to Recipe icon   During a visit to the Biltmore House in Asheville, North Carolina, I “experienced” Maple Bacon-Onion Jam on a burger at their Bistro. During the meal, they offered me the recipe, but I forgot to ask for it when I left. This is my best interpretation of what I had there. I must say, ‘I am not disappointed.’ As a matter of fact, my 14 year old grandson likes it so much he asked me to teach him how to make it! In just one session, he has the recipe memorized. 🙂

Large saute pan
Wooden/silicone spoon
Bowl to hold cooked bacon
Scissors/knife to cut raw bacon
Raw meat (red) cutting mat
Vegetable knife
Vegetable (green) cutting mat
0.5 (1/2) C. dry measuring cup
1 C. liquid measuring cup
Measuring spoons
Air-tight container for hot mixture
Hot pads
Spatter screen, optional


Sharable Link
Printable PDF Format External Link Image

1 Lb. Bacon, thick cut (thin will work)
2 Onions, large and sweet (I use 1 purple/1 white), chopped
0.33 (1/3) C. Coffee, strong
0.5 (1/2) C. Brown sugar, light, packed
1 Tbs. Balsamic vinegar
0.25 (1/4) tsp. Maple Extract (optional)


Chop onions. Pre-measure all ingredients.

With heat off and into a large saute pan, cut cold, uncooked Bacon across the grain into 1/2 inch pieces.

In saute pan, cook Bacon until soft-cooked, but done. Spoon cooked Bacon into bowl for later (no need to drain). Reserve 2 Tbs. of Bacon drippings in pan.

Add Onions to Bacon drippings and cook until onions are translucent.

Add Brown sugar, Maple Extract, and Coffee to cooked Onions. Mix well, then add cooked Bacon. Mix thoroughly.

Cook Bacon-Onion mixture until sugar begins to caramelize.

Add Balsalmic vinegar to Bacon-Onion mixture cooking until liquid is mostly absorbed.

Serve hot as appetizer with crackers and cheese or on hamburgers–hot off the grill. Can be stored in an air-tight container in the refrigerator for up to 3 weeks. Only reheat amount needed.

Wonderfully yours,