Category Archives: Home Collection

NCBBI: Discover the Difference

Like the rest of our industry, our B&Bs are as delightfully different from one another as the innkeepers who operate them. Each offers a very special brand of hospitality.  Our innkeepers strive to provide that added value sought by both leisure and business travelers. Their guests are their highest priority.

Not every B&B or Inn qualifies for membership in our Association. Prior to membership, each of our properties must undergo a rigorous inspection (over 300 criteria) and receive a score of at least 90%. All licenses, permits, and an “A” health inspection rating are verified. Websites are reviewed to insure that promises can be delivered. Online reviews are also considered. This internal inspection is repeated every two years.

Our innkeepers have joined this State Association, not only for its marketing power, but also to help them grow as professionals in the industry. Spend the night at one of our member inns and discover the difference.

From Our Kitchens

For culinary creativity, try this delicious recipe from a North Carolina B&B . . .

Upside Down Pear Ginger Cake from Rosemary House B&B
Moist and low-fat, which makes up for the half-stick of butter on top! Sweetness of pear and buttery brown sugar topping is offset by the tang of ginger.
Servings Prep Time
8-10slices 15minutes
Cook Time
20minutes
Servings Prep Time
8-10slices 15minutes
Cook Time
20minutes
Upside Down Pear Ginger Cake from Rosemary House B&B
Moist and low-fat, which makes up for the half-stick of butter on top! Sweetness of pear and buttery brown sugar topping is offset by the tang of ginger.
Servings Prep Time
8-10slices 15minutes
Cook Time
20minutes
Servings Prep Time
8-10slices 15minutes
Cook Time
20minutes
Ingredients
  • 1/2stick unsalted buttermelted (1/4 cup)
  • 1/4cup light brown sugarfirmly packed
  • 2Tbs crystallized gingerplus extra for garnish
  • 2Tbs currantsor raisins
  • 2large Anjou pearspeeled, cored, sliced thin
  • 1Tbs fresh lemon juice
  • 1/2cup all purpose flour
  • 1/2tsp double-actingbaking powder
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 2large eggs
  • 1/4cup granulated sugarplus 2 Tbs
  • 1/2tsp vanilla
  • whipped creamor vanilla ice cream
Servings: slices
Units:
Instructions
  1. Preheat oven to 400 F. Onto an 8-inch round cake pan pour the butter, swirling the pan, and sprinkle it with brown sugar, 2 Tbs of the ginger, and the currants.
  2. In a small bowl, toss the pear slices with the lemon juice and arrange them evenly over the currants.
  3. Into another small bowl sift together the flour, baking powder, salt, and cinnamon.
  4. In a bowl with electric mixer beat the eggs with the granulated sugar and vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.
  5. Fold in the flour mixture gently but thoroughly, pour the batter over the pear slices.
  6. Bake the cake for 20 to 25 minutes, until a tested comes out clean.
  7. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream or ice cream, sprinkled with remaining chopped crystallized ginger.
Share this Recipe