The Boxwood Inn
1320 Diamond Street
Akron PA, 17501
Local call: 717-859-3466
Toll free: 1-800--238-3466
Greg & Betsy Fitzpatrick
www.theboxwoodinn.net
innkeeper@theboxwoodinn.net
Check room availability online
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Classic Pennsylvania simplicity with country elegance. We invite you to relax at the Boxwood Inn. Our circa-1768 stone farmhouse was renovated with you in mind. A rich sense of history greets you as you enter the spacious grounds. Step into the foyer of a pre-Revolutionary War home. Sense the hospitality of a gentler age. Relax over a cup of tea in the garden room or on the patio overlooking the lawns and distant stream below.
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Setting: Town
Rooms : 4
Cottages : 1
Rates: $110
-235
Jacuzzis: 2
Fireplaces: 2
Children: Yes
Babies & dogs allowed in thecarriag
Air conditioning in all rooms
Homemade cookies in the p.m.
Spacious landscaped grounds
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Our Current Specials
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Get you Home - Special
Is gasoline too costly for you to get away??
Come to the Boxwood Inn and stay for 2 nights- we will give you a $10 gas card to get home.
Subject to availability.
Play Hooky Special
Need an excuse to take Monday off??
Stay over Sunday and Monday and get a $20 discount off your stay
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Our Recipes
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Baked Blueberry French Toast
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Overnight Recipe
1 loaf Italian bread
1/2 c. sugar
4 eggs
1 tsp cinnamon
½ c. milk
1 tsp cornstarch
¼ tsp baking powder
1 Tblsp butter, melted
1 tsp vanilla
1/4 c. powdered sugar
21/2 cups blueberries
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Slice the bread on the diagonal to create 8 ¾ in thick slices, heels removed. Arrange bread slices in 10x15 baking dish.
Whip eggs, milk, baking powder, & vanilla in medium bowl. Slowly pour mixture over bread, turning each slice to coat completely. Cover & refrigerate overnight.
In the morning: Preheat oven to 425. Coat another 10x15 baking dish with vegetable spray. Sprinkle blueberries over bottom of pan. Mix together sugar, cinnamon & cornstarch and pour evenly over blueberries. Tightly wedge the bread slices over the blueberries, wettest side up. Brush the bread with melted butter.
Bake for 20-25 minutes or until golden brown.
To serve: Place the toast berry side down. Stir the remaining berry mixture in the baking dish and scoop over the toast. Sprinkle with powdered sugar.
Enjoy!
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Baked Oatmeal
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½ c chopped walnuts
½ packed brown sugar
1 cup rolled oats (not instant oats)
1 apple, peeled and chopped
¼ c (1/2 stick) butter, melted
½ tsp nutmeg
2 tsps cinnamon
¼ tsp cloves
1 cup of apple juice
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Preheat oven 325. Coat a 9x9 baking pan w/nonstick cooking spray. In a medium bowl, combine walnuts, brown sugar, oats, apple, melted butter, nutmeg, cinnamon & cloves. Mix well. Sprinkle the mixture on the bottom of the prepared pan. Pour the apple juice over the entire mixture. Do not stir. Bake for 45 min. or until bubbly around the edges
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Crasin Scones
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2 cups all purpose flour
½ cup dried cranberries
2 Tblsp sugar 1 cup heavy cream
1 Tblsp baking powder
½ tsp salt
1/3 c. butter, chilled & cut into ½ “ pieces
Glaze:
1 Tblsp heavy cream
¼ tsp cinnamon
2 Tblsp sugar
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Preheat oven to 450. Lightly grease baking sheet
In large bowl, stir together flour, sugar, baking powder, and salt. With the tips of your fingers blend the butter into the flour mixture. Add the dried cranberries. Por in the whipping cream and mix only until blended. Do not over mix.
Gather dough into a ball. On a lightly floured board, roll into a circle ¾” thick.
Using a 2” biscuit cutter cut out 8 circles. Press together leftover dough, roll into a circle and 2-3 more scones.
Place the scones 2” apart on the baking sheet and bake for 15 minutes or until golden. Remove from the oven and lightly brush with the glaze.
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