This house was built for Joshua P. McCuistion, a prominent Rosebud County rancher and businessman. McCuistion was involved in a number of Forsyth businesses and real estate activities.

Work began in April, 1914, when McCuistion built a garage (since razed) on the lot, and the Forsyth Times-Journal announced that a contract "For a fine residence" would soon be let. The newspaper's May 25th issue noted that L.P. Wahl had begun work on the home, which "will have all the modern conveniences and will be one of the most costly in the city."

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3rd Floor / $70.00 + Tax 2nd Floor / $60.00 + Tax 2nd Floor / $60.00 + Tax 2nd Floor / $50.00 + Tax
Guests of the B & B Reservations and more information Press on the B & B More Information
Patricia Egede, Carol's exchange student from Helmstedt Germany, makes cookies for the Grand Opening of Lasting Impressions Bed and
Breakfast in 2003. Patricia stayed with Carol the year that the B&B was undergoing renovations and was a great help. She was always ready and willing to pitch in when something needed to be done.

The home was later occupied by Whit and Elsie Carolan; Whit was a local lawyer and County Attorney, and Elsie was a well-known music teacher.

In 1980 David Lloyd and his wife purchased the home and lived there during the time he was superintendent at the Forsyth Schools. While living in Forsyth he was doing some writing in his leisure time. The story grew on him and he got his first book done in time for the Montana Centennial in 1989. You can read more about David Lloyd at www.lloydsbooks.com

Recipes
from Lasting Impressions Bed and Breakfast


Breakfast Biscuits
1. Roll out Hungry Jack Biscuits very flat.
2. Spray muffin pan
3. Place 1 biscuit in each muffin cup.
4. Fry sausage or bacon and place small amount in each biscuit cup.
5. Sprinkle each with chopped green onions or chives.
6. Mix about 3 eggs together and pour equally over meat/egg mixture.
(Don't overfill.!)
7. Place shredded cheese on top of egg mixture.
8. Pinch biscuits in on top slightly.
9. Bake at 400 for about 15 min.


Quiches - Mini
(Yes, men can eat quiche - in fact they can probably eat quite a few of these!)
1/4 pound sausage
1/8 t. garlic powder
1/8 t. pepper
1 cup biscuit/baking mix
1/4 cup cornmeal
1/4 cup cold better
2 to 3 T. boiling water
1 egg
1/2 cup half and half cream
1 T. chopped green onion
1 T. chopped sweet red pepper
1/8 t. salt
1/8 to cayenne pepper
1/2 c. finely shredded cheddar cheese
Brown sausage, garlic powder and pepper until meat is done; drain and set aside. In a bowl, combine the biscuit mix and cornmeal; cut in butter. Add enough water to form a soft dough. Press onto the bottom and up the sides of greased miniature muffin cups. (I use the Pampered Chef miniature muffin tin and the mini-tart shaper when I make these. You roll a small ball of dough, drop it in the muffin cup and press down with the shaper and it forms a perfect cup.) Place teaspoonfuls of meat mixture into each shell. In a bowl, combine the egg, cream, onion, red pepper, salt and cayenne; pour over meat mixture. Sprinkle with cheese. Bake at 375 for 20 minutes or until a knife inserted near the center comes out clean. Yield: 1-1/2 dozen.

Discoverer's Delight (Baked Oatmeal)
12 c. oats, quick
2 c. sugar
2 c. brown sugar
4 t. salt
2 t. baking powder
4 c. milk
2 c. oil
8 eggs
Combine all the ingredients. Pour into a greased baking dish. Bake uncovered at 350 degrees for 20-25 min.
(I divide this recipe my 8 for smaller groups.)
You could serve it with cream or eat it just plain. You could also add chopped apples, raisin, sunflower seeds. Do you see where I am going with this?

Garden Vegetable Omelet
2 (8-0z.) packages refrigerated crescent rolls
4 ounces cream cheese, softened
1/4 c. milk
1 T. all-purpose flour
8 eggs, divided
1 t. Pantry All-Purpose Dill Mix
1/4 t. salt
black pepper, to taste
1/4 lb. fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 c. diced red bell pepper
1/3 c. chopped onion
1 T. butter or margarine
1/2 c. (2 ounces) shredded cheddar cheese)
Preheat oven to 375.
Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on large round baking stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5-inch opening and sealing dough together. Whisk cream cheese and milk together in med. sized bowl; add flour and whisk until smooth. Separate 1 egg; reserve egg white. Add the yolk, remaining 7 eggs, dill mix, salt and black pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper and onion to bowl; mix well. Melt butter in 12-inch skillet over medium heat. Add egg mixture;
cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat. Scoop egg mixture evenly over dough in a continuous circle. Sprinkle with cheese. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show between dough wedges.) Brush with remaining lightly beaten egg white. Bake 25-30 minutes or until golden brown.

Apricot and White Chocolate Scones
1 3/4 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1/4 t. salt
1/3 c. firm butter
1/3 c. finely chopped dried apricots
1/3 c. white baking chips
1 egg
About 1/3 c. half-and-half
1/3 c. white baking chips, melted
Heat oven to 400 F. Lightly grease cooking sheet with shortening. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Reserve 2 T. apricots for topping. Stir remaining apricots and 1/3 c. baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball. Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake about 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Place melted baking chips in small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserve 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Baked Cheese Grits

When I tell my guests that I am going to serve
grits for breakfast most of them wrinkle their
noses! I will have to admit that I was one of
those nose wrinklers until I tried this recipe. I
found it in the cookbook "I'll Have What They're
Having" by Linda Stradley. She also has a
web-site that has a lot of great recipes as well
as a lot of other information on cooking. Go to
http://whatscookingamerica.net to be inspired.

Ingredients:
4 c. water
1 1/2 t. salt
1 c. quick-cooking grits (not instant)
1/2 c. yellow cornmeal (preferably stone ground)
3 T. butter
1 t. sugar
1/2 t. red (cayenne) pepper
2 t. baking powder
1/2 c. milk
4 eggs, lightly beaten
1 1/2 c. shredded sharp Cheddar cheese, divided
1/2 c. thinly sliced green onions (including tops)
1. In a large, heavy saucepan over high heat,
bring water and salt to a boil; stir in grits and
cornmeal; return to a boil. Reduce heat to low;
cover and cook, stirring occasionally, for 5 to 6
minutes or until the mixture is very thick.
Remove from heat and add butter, sugar, and
cayenne pepper; stir until the butter is melted.
Set aside.
2. Preheat oven to 325º F. Butter a 2-quart
baking dish. In a large bowl, dissolve baking
powder in milk; add eggs and beat until mixture
is well combined. Add grits mixture and blend
thoroughly. Stir in 1 1/4 c. Cheddar cheese and
green onions. Pour the mixture into prepared
baking dish and bake for 1 hour. Sprinkle the
pudding with the remaining 1/4 c. Cheddar cheese
and bake for an additional 15 to 20 minutes or
until pudding is puffed and golden. Remove from
oven and serve. Makes 8 servings.

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