Don't miss Small Business Saturday

I don't know what inspired American Express to designate tomorrow as Small Business Saturday, but I hope their inspiration flows to American shoppers for this holiday season. Small businesses can't compete with big box stores for Black Friday-type shopping extravaganzas, but here are a few things we do better than the big chains.

First, for every dollar you spend at a locally owned business, nearly 70 cents stays in your local community. If you spend that same dollar at a big box store or a franchised operation, just over 30 cents stays local. So if you want to do something to boost your local economy, shop locally.

Second, small business owners typically support local groups and causes. They sponsor kids' sports teams, participate in community events, donate to charity drives. They take the overused term "giving something back" and turn it into a way of life.

Third, in an age where every city offers the same chain stores and restaurants and hotels, locally owned businesses add a flair and vibrancy to a city and its culture. In Omaha, one need look no further than the Old Market District to see the veracity of this claim. You can find a Gap or a Cheesecake Factory anywhere. But where else can you find something on par with our Flatiron Cafe or M's Pub? Where else is there a Souq's boutique or a Lotus?

There are times in life when we want the reliability of a chain franchise. Sometimes, you just want to walk through the door and know that you can get exactly what you've gotten before. But for the holidays this year, how about trying something a bit out of the ordinary?

Unchain your life this holiday season; shop locally.

How about an apple muffin?

If you can stand another apple recipe, try this one for apple muffins. It's the best I've found -- especially now that I've tweaked it to my own liking.

3 medium Granny Smith apples, peeled, cored and diced
1 cup sugar
1/2 cup vegetable oil (or use 1/2 applesauce instead of the oil)
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1/4 tsp grated nutmet
2 tsp cinnamon
1/2 cup milk (I use half-and-half)
1 large egg, lightly beaten, at room temperature
1/2 c chopped walnuts

Macerate the apples for 45 minutes. (Translation: toss the apples, sugar and oil or applesauce together and let it sit.)

Preheat the oven to 350. Test your oven temperature; some ovens can be as hot as 400 and still bake these perfectly. Mine works best at 350.

Whisk the dry ingredients together.

Using a wooden spoon, stir the milk and egg into the apple mixture until smooth. Then stir in the dry ingredients just until moistened. Add the nuts.

Fill regular or oversized muffin tins three-quarters full. I sprinkle a few chopped walnuts on top before baking. If using regular sized tins, bake for 20-25 minutes. If using oversized tins, bake for 30-35 minutes. These muffins don't get very brown, so test them with your finger or with a toothpick. Be careful not to burn them on the bottom.

Cool on wire racks. And enjoy!

Apples and cranberries make this recipe great

Today's recipe is for apple cranberry bread. You can use dried cranberries or fresh/frozen. Either work well. The fresh cranberries pack more punch.

Apple Cranberry Bread
2 cups peeled chopped apple (I prefer Granny Smith or Honey Crisp)
3/4 cup sugar
2 Tbsp oil
1 egg
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (I use at least twice this much; I love cinnamon)
1 cup cranberries
1/2 cup walnuts

Preheat over to 350. Grease a standard loaf pan.

Combine apples, sugar and oil. (If you let this sit for about 30 minutes, the apples will be more tender in the batter and more flavorful in the bread.)

Combine dry ingredients in a separate bowl. Add to apple mixture, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter in pan.

Bake for one hour. Makes one loaf.

If it's fall, it must be apple season

Around these parts, we wait all year for locally grown apples. From Nebraska City to Mondamin (Iowa), from Omaha to Hamburg, you can find the best apples on the planet right here. Right now.

So to kick off apple season, how about a few apple recipes. Here's one for today.

Apple Doodles
2/3 cup butter-flavored shortening
1 cup sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
2-1/4 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup finely diced peeled tart apple
3/4 cup chopped walnuts (optional)

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients. Sir half into the creamed mixture. Stir in the apples and walnuts. Stir in remaining flour mixture.

Drop by heaping teaspoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375 for 13-15 min or until golden brown. Cool on wire rack.

Good to get away, and good to be home

Innkeepers share at least one thing: It is tough for us to leave our businesses and get away for a few days. This past weekend, Mark stayed home while I went to Denver to celebrate my friend David's 50th birthday. While Mark entertained our guests, cooked for them and did their laundry, I spent four days with two of my dearest friends, catching up on old times and creating new memories.

After a drive of nearly 9 hours to get home, I'm happy to be back in my own space, with my dogs, my partner and my guests. Nothing feels quite as good as coming home after a trip away.

And we keep that in mind for our guests. We want you to feel as "at home" as possible while you're here in our home. All we ask is that you don't let the dogs out. Oh, and put on some clothes before you come to breakfast.