The Asbury Rose Bed and Breakfast

My dear friends, Dr. Bob and Evelyn Barnard, turned a lovely Southern Colonial home in Wilmore, Kentucky into an even lovelier Bed and Breakfast. It was a family affair. Bob had been a chaplain in the army and they lived in Europe for two of their tours When he retired and they moved back to Kentucky their oldest daughter Kimberly, thought it would be a perfect time for them to use the beautiful antiques they had collected over there. She was in law school and felt she could help manage the business. Their other daughter, Krista and her husband Todd Padgett were there to help with their talents also. So with broom in one hand and a hammer in the other they went about what looked like tearing up more than fixing up at first. Up came carpets and down went hardwood floors. Up came old bathroom fixtures and down went new ones. Down came the old dusty, heavy drapes replaced by beautifully handmade ones, a gift to them by friends, Clara Bleier, Georgia Hall and Barbara Crouse. As a family they did most of the work themselves, hiring contractors only to build the large sunroom with its own bathroom and the brick back porch with a hot tub. The front of the house had four white columns and rose gardens all around. Evie’s specialty is gardening and the heat never bothers her either! Her roses grow very well and a special thing about them is they are cuttings from her own home place in Georgia. So you can see why “rose” is in the B&B name. Each room is decorated differently yet they have in common all the antique furniture from Europe they carefully repaired for others to enjoy , the English lace that covers the windows and of course there are touches of roses in each room. Either in a china cup and saucer or hand blown glass roses sitting on night stands. When the roses are in bloom she cuts them and puts them in the rooms. Her roses still have that wonderful fragrance since they haven’t been cross bred. Even with all this charm though maybe the best part of staying there are the delicious breakfasts they provide each morning. I have a couple for you to try and the best thing is that most of the work can be done the night before. They also served endless hot coffee or tea !

APPLE FRENCH TOAST
Preheat oven 400 degrees F
Spray 9×13 pan with oil
Slice one large loaf FRENCH bread in
1/2 inch pieces and place in pan single layer and prick with folk
Beat 8 eggs with 3 cups milk and 1 T
Vanilla and 1/4 cup sugar
Slice 5 tart apples in inch pieces
Pour half the egg mixture onto the
Bread slices
Place the apples on top the bread
Pour the rest of the egg mixture on
Top the apples
Mix 1/2 cup sugar with 2 T cinnamon
Sprinkle on top and dot with 2 T butter
Bake 40 minutes or till done

PEACH FRENCH TOAST
Preheat oven to 400 degrees F
Spray 9×13 pan with oil
Slice one French bread loaf into 1 1/2
Inch slices, spread both sides with
Cream cheese and place in pan
And prick both sides of bread
Open large can peaches and drain
Place peaches on top of bread with
Sliced almonds
Mix 8 eggs and 3 cups of milk with 2 T
Maple syrup and 1/2 cup sugar
Pour on the egg mixture and bake 35
To 40 minutes.
Serve both with the syrup of your choice. Heating the syrup adds a nice touch.

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