Rhett House Inn’s 150th Birthday

Rhett House Inn’s Sesquicentennial Birthday Celebration!   The Rhett House Inn celebrates it Sesquicentennial in 2015—150 years as a beloved historic Inn serving visitors to Beaufort SC. In 1865 after Union troops who had occupied the building retreated at the close of the Civil War, the William Rhett house became an Inn for the first time and operated that way for the rest of the 19th century and into the 20th. Manhattanites and former fashion designer Marianne and Steve Harrison have been the proud owners for the past 28 years and the Inn has been awarded the coveted AAA Four Diamond award for the past 26 of those years. “Loved the champagne upon arrival” “Great Southern Breakfast” “Amazing after dinner deserts” “Walk to everything” “Super attentive staff” Are just a few of the rave reviews you will see about us on Trip Advisor. Sesquicentennial Birthday Specials In honor of our 150 years, for the months of Jan and Feb we will be offering $150 off the total of any two night stay. A savings of $75 a night! Come join in the celebration of one of the South’s great historic landmarks and sit by our roaring fire with a great glass of wine or a slice of our famous bourbon ­pecan pie. Book...

Sour Cream Spice Cake

        2 cups flour 1 1/2 cups packed brown sugar 1 cup raisins, cut up (optional) 1 cup sour cream 1/4 cup butter, softened 1/4 cup shortening 1/2 cup water 2 teaspoons cinnamon 1 1/4 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 eggs Mix all ingredients together on low speed for 30 seconds. Scrape bowl. Beat on high speed for 3 minutes scraping bowl occasionally. Pour into greased and floured round cake pans and bake a 350 degrees for 30 minutes or until a toothpick comes out clean....

Lemon-poppy seed Sandwich Cookies

2 3/4 cups flour 1/2 teaspoon baking power 1/2 teaspoon salt 1 cup butter, softened 1 1/4 cups sugar 1 egg 2 tablespoons poppy seeds 2 teaspoons grated lemon zest 1 teaspoon vanilla 1/2 teaspoon lemon extract Mix flour, baking powder and salt together. Beat butter until light then, gradually add sugar. Beat in egg, poppy seeds, lemon zest and extracts. Add flour mixture. Wrap in Plastic wrap and refrigerate for 2 hours. Roll out dough and cut with cookie cutters. Bake at 325 degrees for 15-18 minutes. Cool before frosting. Cream Cheese Filling 8 ounces cream cheese, room temperature 1/3 cup plus 1 tablespoon sugar 1/2 teaspoon lemon extract 1/4 teaspoon vanilla Beat all ingredients together until light and fluffy. Frost 1/2 of the cookies and press remaining cookies on top of the filling. Enjoy!...

Pecan Crisps

2 cups plus 2 tablespoons flour 1 teaspoon baking soda 1 1/2 teaspoon salt 2 1/2 sticks butter, softened 3/4 cups plus 2 tablespoons brown sugar 2 1/2 teaspoons vanilla 2 eggs 2 cups pecans. chopped Sift flour, soda and salt together and set aside. Cream together butter, sugars and vanilla. Add eggs and mix well. Add dry ingredients. Fold in pecans by hand. Drop dough by rounded teaspoons on a cookie sheet. Bake at 350 for 8-10 minutes....

Sweethearts

1/4 cup plus 4 tablespoons butter, softened 1/2 cup sugar 1 egg yolk Grated zest of 1 lemon 1 1/2 cups flour 1/4 teaspoon salt Raspberry Jam Beat butter and sugar together until light and fluffy. Add egg yolk and lemon zest. Mix well. Add flour and salt and mix well. Refrigerate dough for 2 to 3 hours. Roll dough into balls and make an indentation in the center of the cookie with your thumb. Fill with about 1/4 teaspoon of jam. Bake at 350 degrees for about 10-12 minutes....