The dining room is at the centre of your home away from home, enjoy a hearty country breakfast and share activity tips with your innkeepers and other travellers. In summer, take your breakfast ‘al-fresco’ on our covered porch, surrounded by hanging baskets and bountiful tubs. Each morning we serve a full breakfast including home baked goods, fresh fruit & dishes prepared with local fresh farm eggs, to prepare you for your day’s adventures. This is a great time to make new acquaintances or rekindle old ones. Your innkeepers, Sally & Dick will be delighted to help you plan your day’s excursions.

 

Guests at the Carter Notch Inn feel at home as soon as they arrive. The wrap around porch provides breathtaking views of the surrounding mountains, Wildcat river and Eagle Mountain House golf course. This peaceful setting is ideal for reading or sharing the day’s activities with other guests, whilst sipping complimentary wine or beer from the guest fridge or cocoa & cookies during cooler months.

The lounge provides ample seating for those wishing to watch TV, play the piano, read or play board games. A large wood burning fireplace keeps the room warm and cozy.

The Den allows the long distance traveller to keep in touch with home by high speed internet computer (wifi available in all the rooms), complete with smart digital reader to view and download those magical pictures captured during the day. The guest fridge contains complimentary beverages & room for guests to store their own supplies.

Relax in our year round outdoor hot tub, set on a lovely decking area, where you can enjoy the peaceful, mountain air & look out for the occasional wildlife including deer, bear, moose & turkeys!

The Carter Notch Inn is air conditioned and smoke free


Take a walk out the front door of the carter Notch Inn in Jackson, New Hampshire.

The breakfast room at the Carter Notch Inn in Jackson, New Hampshire


Fruit cup with raspberry sorbet
Cereals including home made Granola
Blueberry sour cream coffee cake
Crustless Quiche with Mushrooms & Home Fries
Toast & Jelly
Coffee, a large variety of teas, fruit juice

Click here for Carter Notch Inn favourite recipes

 

Sour Cream Banana Bread
Downloadable PDF

Ingredients

1 ½ Cups of Flour
1 tsp Baking Soda
½ Cup of Butter (room temperature)
½ tsp salt
1 Cup of Sugar
2 large Eggs
1 tsp Vanilla Extract
1 cup ripe bananas, mashed (1 or 2 bananas)
½ Cup of Sour Cream
½ Cup of nuts

Method

Preheat oven to 350 degrees F and grease a loaf pan
Cream together butter & sugar
Slowly beat in eggs, one at a time
Add vanilla
Sieve together the flour, baking soda & salt
Mix into creamed mixture, blending well
Add bananas, sour cream and nuts
Bake at 350 degrees F for 1 hour, or until done

Hint

Mixed nuts or walnuts work well in this recipe. This loaf keeps moist for several days if wrapped in foil when completely cool.

Blueberry Bundt Cake
 Downloadable PDF

Ingredients

2 ½ Cups of Flour
½ tsp Baking Soda
1 tsp Baking Powder
1 Cup of Butter (room temperature)
1 ½ Cups of Sugar
2 large Eggs
1 tsp Vanilla Extract
1 Cup of Sour Cream

1 Cup of Blueberries (frozen) +
2 Tablespoons of Sugar to coat

Method

Preheat oven to 350 degrees F and grease a bundt pan or angel food cake pan
Beat together the butter, sugar & vanilla until well combined
Slowly beat in eggs, one at a time
Add sour cream
Sieve together the flour, baking powder & baking soda
Add the dry ingredients slowly to the creamed ingredients
In a small bowl, gently mix the frozen blueberries with 2 Tblsp sugar
Pour 1/3 of the cake batter into the pan, sprinkle ½ of the blueberries over the batter
Repeat & put remaining 1/3 of the batter on top
Bake at 350 degrees F for 50 minutes, or until done

Hint
Use a teaspoon in a bowl of hot water to smooth down the batter mixture between the layers.

Waffles with Blueberry Sauce
Downloadable PDF

Ingredients

2 Cups Flour
2 Cups Milk
2 tsp Baking Powder
3 Eggs (separated)
2 Tbs Powdered Sugar
2 tsp Vanilla
1 Tbs Oil
Pinch of salt

Method

Combine all ingredients except egg whites.
Beat egg whites until stiff
Fold egg whites into batter mixture. Do not over mix!
Ladle into hot waffle iron (be sure to spray with ‘Pam’ first)
Bake until dry – serve hot with fruit, syrup or both.

Blueberry sauce

Mix 4 tsps of corn starch with ½ cup of sugar, ¼ tsp nutmeg & ¼ tsp cinammon & slowly stir in 2/3 cup of water
Cook over a high heat, beating with a wire whisk until clear & thick
Cook over medium heat for a further 2 minutes
Add 1 1/3 cup of frozen blueberries & 2 tablespoons lemon juice
Heat through & serve

Makes 8 waffles

Crustless Quiche
Downloadable PDF

Ingredients

4 eggs
¾ cup milk
¾ cup heavy cream
1 Tablespoon flour
2 Tablespoons melted butter
Pinch of salt
Pinch of nutmeg

Method

Beat all the ingredients together with a whisk until blended.
Butter (or ‘Pam’) a pie dish and scatter a mixture of grated Cheddar & Swiss cheese over the bottom of the pie dish. (approx 1 cup of each).
Pour egg mixture over top
Sprinkle nutmeg over the custard
Bake at 375 degrees F for 40 minutes until the custard is firm, puffy & slightly brown.

Hint
You can add fried crumbled bacon, fried mushrooms, peppers etc. Just scatter these in with the cheese before you pour the custard over the top
Serves 6-8 people

Apple Crisp
Downloadable PDF

Ingredients

Base
6 large (Macintosh) apples
½ cup white sugar
Nutmeg & cinnamon

Topping
½ cup of butter
1 cup brown sugar
½ cup flour
1 cup oatmeal
Nutmeg & cinammon

Method

Preheat oven to 325 degrees F and grease a 9 x 13” baking dish
Core & slice apples into dish
Sprinkle with white sugar, nutmeg & cinammon
Blend butter, brown sugar, flour, cinnamon, nutmeg and oatmeal with pastry blender until it resembles coarse meal
Sprinkle topping over apples
Bake at 3250F for 1 hour, or until done
Serve with heavy cream or Devonshire cream

Hint
Use butter at room temperature and rub into flour mixture with your hands for quicker (but messier) results!

Allow 1 apple per person