Frequently Asked Questions. 1. How long have you been a B and B? We hosted our first guests in July, 2001. We had planned on opening in June, but as with many projects, we were a little behind! :) We are members of the. North Idaho B B Association. Coeur d'Alene Chamber. 2. What is there to do on a rainy day? You are welcome to hang out in the cabins, use the kitchen, read in the library, play games or build projects. The barn animals always welcome a visit on a rainy day. There are lots of activities nearby in Coeur d'Alene or Sandpoint. 3. Can we ride your horses? Sorry, our insurance people get crazy when we say the word horse in their presence. Hence, petting them is about as far as we're allowed to go. However, several good stables and horse outfitters are nearby. We can help you with phone numbers and appointments to ride while you are here. Many of our guests have done this and had a good time. 4. How long have you lived on the farm? I (Daryl) have lived here most of my life. The farm has been in the family since 1950. 5. What made you decide to open a B B? We built our small cabin (the Bunkhouse) to be a garage. We ended up living in it for nearly a quarter of a century. Then we decided to build a big cabin to house women in crisis. We did some crisis ministry and I (Daryl) ended up stressed out. My sister suggested the B B. It has been a great idea since we love sharing our wonderful family farm with visitors and guests. 6. Can we bring food? Sure. We have refrigeration available and spaces to store your stuff. 7. How about cooking? Sure. In the Bunkhouse you have your own kitchen. In the main cabin you may use the kitchen for lunches and dinners...just clean up after yourself and it works great. 8. Can we do our own breakfasts? That is an option in the Bunkhouse all the time. It is an option also if, for instance, you have the entire place reserved for a group (reunion, gathering, retreat, etc.). 9. What is the scoop on Silverwood Theme Park? The park is just 3 miles away. Some folks plan two days in Silverwood since Boulder Beach (the water park) has grown so large and is a long walk from the amusement area of the park. The least crowded days at Silverwood are Mondays and Tuesdays. Silverwood allows only water bottles to be taken into the park. There is food to buy there or you may leave a picnic cooler in your car and come back out to eat, then return to the park. 10. What sort of groups do you host? Do you have a group rate? We've hosted church retreats, overnighters with kids of all ages, business meetings, and family reunions. Families have a fun time here because there are lots of activities both on the farm and in the Coeur d'Alene area. Special group rates are available. Please call to discuss it with us. 11. I've never been to a B B before. What is it like? Well, each one is different. We're plain and simple...just down-home hospitality. We talk with you about what you like and what we can cook. We adjust meal times to suit guests' schedules. Our breakfast is served family style. We find that many guests love interacting with each other. Some people prefer the Bunkhouse in order to have more privacy. Whatever your desires, just let us know and we can help you choose accommodations that fit your needs. 12. Isn't it kind of crazy when you have a lot of kids there? What if I want peace and quiet? Yes, having children does increase the activity level. However, we're prepared for this and have places for kids to spread out and use their energy. If you are wanting a couples only situation, we tailor our reservations so that we put couples into one house and those with kids in another--at least whenever possible. We've had some great just couples nights. And we've also had honeymooners that loved meeting families with kids and getting to know them. 13. I thought B B's were too fancy for kids. Since we love having kids here, we outfit our cabins with them in mind. We use stainless steel silverware, Corelle dishes (they say Farm Fresh), and serve family style (kids can eat what they like). Some children like to help in the kitchen...we've hosted several awesome table setters. We stock a game closet. Many of the animals are particularly suited to kids...the mini ponies, goats, and dogs are quite personable and enjoy our younger (and older!) visitors. 14. What about special needs kids? We have hosted folks of all ages with special needs and love them dearly. I used to be a special ed teacher. Families with special needs children find a safe haven here. Just let us know what we can do to help make your time on the farm the very best experience possible. 15. Who does your website? It is a team effort! I, Daryl, like to write. Fortunately, I found a great template from NixDesign. And incredible customer support from this Australian based business! Kudos to Nicole and many thanks for a well-done template, long letters of help. Additionally, I have two tutors and designers, Michelle and her hubby Victor, who help me LOTS! Kudos to. Simply Sublime Web Design. This website would only be an idea without their knowledge and input. Additionally, my sister adds her photographic expertise and turns out some awesome images for our site. I find myself continually grateful for the many people who help us do things we can't manage ourselves Their kindness touches the depth of my heart.

Summer rates: $175 per night plus tax for 1-7 people, pets $10 each. You cook your own breakfast and make your own beds. Off season rates: $115 per night double occupancy. $25 extra person over age 2, pets $10 each. During the off season, we usually cook breakfast for Bunkhouse guests. Our initial venture into building with logs was to put up a garage. We lived in it while we raised our first six kids! Since then it has had a complete remodel. And a new name...the Bunkhouse. The kitchen features a stove, refrigerator (with icemaker), dishwasher, oak cabinets--thanks to Al's carpentry skills, sink and laundry. A futon in the living room provides extra bed space for the larger family or group. This house has many stairs and is not wheel chair accessible. The Bunkhouse sleeps seven with ease. Two bedrooms are upstairs--one with a queen bed and the other with a queen plus a swinging twin. (Even adults have been known to argue over who gets to sleep in the swinging bed!) The futon in the living room adds space for two more people to sleep. The bathroom sports an old fashioned claw foot tub with hand held shower. In winter, hot water is circulated under to tile floor to keep your feet toasty warm! A wood stove in the living room adds to the country flavor. During the summer season, we rent the Bunkhouse as a stand alone cabin. The beds are made up when you come and we provide towels, pots and pans, dishes, etc. You bring your own food and are on your own for all meals, including breakfast. We clean your bathroom once a day. The Bunkhouse has lots of stairs and is not suitable for folks who have difficulty walking or climbing. Bedrooms are upstairs. Kitchen and dining area are on the level shown here. The living room and bathroom are down another (!) set of stairs to the left. Why so many stairs? Well, as a garage, the living room area was to drive a tractor into to work on. The dining/kitchen area...the shop with tools. The upstairs...a storage loft. Ah, the best laid plans... Bunkhouse Sunny Side Up!

Perfect site for your next vacation, reunion, wedding, romantic getaway or gathering. Great location for church, company, executive or corporate retreats, team leadership meetings, and seminars. Quilters and scrap bookers welcome! Easily accessible...in the heart of North Idaho midway between just 3 miles from Silverwood Theme Park! four mountains... Schweitzer, Silver, Lookout Pass and Mount Spokane all within driving distance. Room for you to roam...440 acres of field, forest, creek, and mountain all on a working family farm. Two log cabin rentals available...choose your favorite lodging accommodations. Free wireless internet! Kitchen and laundry privileges...cook your own lunch or dinner, catch up on your washing. Enjoy our full farm breakfast and snacks...other breakfast options available. Horse owners--you may stable your horse just a mile from our farm. Breakfasts and Snacks. Delicious full farm breakfasts served each morning. Fresh fruit platters delight the eye and palate. Country bacon, ham, or sausages. Fruit smoothies--loved and requested by returning guests! Homemade sour dough pancakes! Yeast breads...cinnamon rolls, orange rolls, or tasty whole grain treats. Strawberry shortcake with cream scones--yum. Fresh eggs from our hens (in season). Yummy evening snacks. Pop, animal crackers, pretzels, tea, coffee.

Chilly Dilly Chicken. Convection Oven Bacon. Whole Spelt Brownies. Basic Bread When I was a little girl, my mom taught me to make bread using a Kitchen Aid stand mixer. To this day I still use a Kitchen Aid, although Ive experimented with others! This recipe is good for standard loaves, cinnamon rolls, dinner rollsin fact, even French bread (just leave out the oil and reduce sugar to ¼ cup). Place the following in the mixing bowl: ½ cup oil (I use light olive oil) ½ cup sugar 1 Tablespoon salt 1 Tablespoon yeast 3 cups warm water (Add 1 ½ cups raisins at this point if you want raisin bread.) Mix with standard batter attachment (not the bread hook) just a tad and let set for 5 minutes. The yeast will start to make the mixture bubble. Add 4 cups of flour (I prefer unbleached white, whole wheat or spelt. If you use spelt flour you will need to increase the amount by about ½ to 1 cup since it doesnt absorb as much liquid). Let this stand until it is showing signs of rising some (about 5 to 10 minutes). Add 2 cups more flour and mix thoroughly. Switch to the bread hook attachment. Add 3 cups more flour and mix until bread pulls away from the sides of the mixing bowl and forms an elastic dough. Mix for a minute or two. You may need more or less flour depending upon humidity, flour, etc. Cover the dough (still in the mixer, but drop the bowl down) with plastic wrap. Let rise until doubled in bulk. Remove the plastic wrap, bring the bowl up and mix briefly to punch down the dough. Restore the plastic wrap and let rise again. To make loaves, punch down again, shape into loaves and let rise. For cinnamon rolls, do not punch down the second time. Just gently cut off portions of the dough, pat or roll out into rectangles, spread with sour cream, brown sugar and cinnamon, roll up, cut and place in pan. I spray all pans with pan spray before putting dough into them. Cinnamon rolls can be raised in the fridge overnight (just cover the baking pan with plastic wrap) and baked fresh the next morning. Bread will rise overnight as well, but the finished product is not as nice as a loaf baked just after the pan rising is complete. I bake both loaves and rolls in a convection oven at 345 degrees F. Loaves bake from 25 to 35 minutes depending upon their size. Rolls need 15 to 17 minutesmore if they are thick. Chilly Dilly Chicken There probably isnt an easier baked chicken recipe on the planet. This one came about because we make pickled dilly beans some summers from our own green beans. The jars of beans are soon eaten leaving an abundant supply of pickle juice. Hence, chilly dilly chicken evolved. The juice in the recipe doesn't need to be from dilled beans--cucumber dill pickle juice works fine. Cut up a frying chicken. Lay the pieces skin side up in a baking pan. Pour dill pickle juice over the pieces until it is about ½ to ¾ inches deep. Sprinkle the top of the pieces with chili powder and granulated garlic powder. Bake at 350 for about an hour, basting occasionally. Coffee Cake This Cedar Mountain Farm favorite is really just Betty Crocker revisited. Our guests love it and we do too! ¾ cup sugar ¼ cup soft shortening (I use butter.) 1 egg ¾ cup milk 1 ½ cups flour 2 teaspoons baking powder ½ teaspoon salt Heat oven to 375 degrees. (Sometimes I like 350 just as well---but dont use convection.) Spray a 9x9x1 ¾ pan. Cream sugar and shortening. Beat in egg. Stir in milk. Mix the dry ingredients and stir into the wet mixture. Pour into pan. Topping: Mix ½ cup brown sugar (packed), 2 tablespoons flour, 2 teaspoons cinnamon, and 2 tablespoons melted butter. Spread the topping over the batter. Using a table knife, make a pattern similar to slicing the cake to allow the topping to penetrate the batter. Bake for about 25 minutes or until a toothpick in the center comes out clean. Serve warm. Spelt Coffee Cake Here is a variation for the whole grain lovers. Substitute hazelnut or rice milk (from the health food section) for the milk. Use 1 2/3 cup whole spelt flour instead of 1 ½ cups white flour. Cream Scones Having milked dairy animals for most of my life, cream is a favorite ingredient! We simply forget calorie counting and enjoy these delicious, dairy-rich scones. They are particularly loved with strawberries and whipped cream for a strawberry shortcake breakfast! 2 cups flour (either unbleached white or whole spelt) 2 teaspoons baking powder 2 tablespoons sugar ½ teaspoon salt ¼ cup butter 2 eggs ½ cup cream (may require more) A bit of water Mix flour, baking powder, sugar and salt in bowl. Cut in butter until crumbly. (I do this part with a stand mixer and batter attachment.) Put the eggs and cream in a blender and briefly mix. Reserve a tablespoon of this for brushing the tops before baking. Using the mixer bowl but mixing by hand, add the cream and egg mix to the dry ingredients, adding more cream (up to ¾ cup) if necessary. If the mix is still too stiff, add water. It should be of soft biscuit dough consistency. Gently knead for 30 seconds on a floured surface. Divide into three balls and shape into flat circles about 3/4 inch thick. Place on cookie sheet sprayed with pan spray. Brush reserved egg/cream mix over the top. Use a knife dipped in water to cut pie wedge lines into the circles. Sprinkle with sugar. Bake at 435 for 12-15 minutes. I use traditional bake rather than convection. Convection Oven Bacon Here at Cedar Mountain Farm we do all of our bacon in the convection oven. Daryls Dad (affectionately called Beard) managed food services at North Idaho College Student Union. He taught Daryl their method. Thank Heaven for Daddies! Spray broiler pans with pan spray. Arrange strips of bacon not quite touching on the top tray. Bake on convection about 385 degrees. Time varies depending upon thickness of the bacon, but I usually check after 12 minutes. Be sure to turn on the vent fan as lots of steam comes out as it cooks. No need to turn the stripsjust wait until theyre done and place them on paper towels to absorb extra fat. Debbies Elk Our neighbor, Debbie, is blessed with lots of wild game hunters in her family. We think this recipe is definitely a keeperfrom a neighbor who is near and dear to us! 1 can tomato sauce ½ cup catsup ½ cup chopped onion 2 Tablespoons brown sugar 2 Tablespoons Worcestershire sauce 2 Tablespoons cider vinegar 1 teaspoon garlic powder or granules Place the elk in a slow cooker. Mix the above ingredients together and pour over the meat. Cook until tender. Then eat and enjoy! Kettle Corn Guests at Cedar Mountain Farm love to crunch on a bowl of this country favorite. Use a 4 quart pan. If you have one specifically for making popcorn (with a turner handle) that is great. If not, any ordinary pan and lid will work. Place the following in the pan: ¼ c. oil 1/8 c. sugar ½ c. popcorn Heat over medium heat stirring or shaking as you go. When the corn stops popping, dump it out, sprinkle with salt and enjoy. Non-dairy Smoothies A staple at Cedar Mountain Farm each morning is an all fruit smoothie. Heres how we do it. One can of 100% juice concentrate A handful of ice cubes Frozen banana slices (about ¾ of a banana worthI freeze them ahead of time in plastic bags) One juice can of water (may need more depending upon what else goes in) Other frozen or fresh fruits if desiredstrawberries, blueberries, peaches, etc. Just blender it up and servewe usually need a spoon to help pour since we serve them thick. The choice is yours. Some of the flavor combinations we enjoy are as follows: Orange, banana, pineapplewe add nectarine sometimes. Orange, apple (1/2 can orange, ½ can apple) blueberry, banana. Apple, banana, strawberry (the eternal favorite). One summer we were graced with a visit from a travel writer and his family. He offered to make their favorite spider cake for breakfast while he was here. Not having any corn meal on hand, I called my neighbor and asked if she had some. I returned shortly from her house with freshly ground corn meal which t...

 Luggage storage
 Central situation
 Clothes dry cleaning
 Credit cards accepted
 Disabled guests are welcome
 Facsimile services
 Kitchen
 Laundry services/washing machine
 Mixed dorms
 Smoke-free guest rooms
 Parking lot
 Private park, garden, courtyard
 Quiet surroundings
 Fridge
 Private/Ensuite bathroom
 Tea and coffee making facilities
 Phone at reception
 Patio, summer terrace
 Common room with a TV set