|Bed and Breakfast News|
Or, surprise Mom with breakfast in bed. Cook up something special with delicious bed and breakfast recipes from the breakfast experts - B&B innkeepers. Here is a list of breakfast recipes that will make Mom's day. You can also choose from Mother's Day getaway packages and specials at www.BnBFinder.com/MothersDay, leave the cooking to the professionals and let her wake up someplace special.
Find these and hundreds of other Bed & Breakfast Recipes at www.BnBFinder.com/Recipes.
Vanilla French Toast
Inn at Stockbridge, Stockbridge, MA
1/4 cup heavy cream
1 tsp. vanilla extract
1 Tbs. triple sec
1/2 tsp. grated orange zest
8 thick slices good-quality brioche bread
4 Tbs. unsalted butter
Pure maple syrup
Fresh fruit for garnish
In a large shallow bowl beat eggs until lightly frothy. Stir in the cream, vanilla, orange zest and triple sec.
Place the bread pieces in the bowl. Turn gently until evenly soaked.
In a large frying pan or griddle, over medium heat, melt 1 Tbs. of the butter. Add half of the bread pieces and fry until the undersides are golden, about 2 minutes.
Cut 1 Tbs. of the butter into several pieces and add to the pan. Flip the bread with a spatula and fry until the second sides are brown about 2 minutes longer. Repeat with remaining bread and butter.
Place on warmed individual plates. Dust the top with confectioners’ sugar. Serve hot with maple syrup.
Garnish with fresh fruit and mint.
Greenock House, Orange, VA
1 medium potato per person (red skin Yukon potatoes work well)
Dash olive oil
1/2 Tbs. butter
Seasoning to taste. (A favorite of the inn is Szegeo Brand Chicken Rub or Steak Rub. When in season, fresh chopped herbs are wonderful.)
Cut into 1/2 to 3/4 inch cubes.
Heat a high sided skillet with a dash of olive oil.
Add the potatoes and toss to coat with oil.
When coated, add water to fill about halfway up the potatoes and put on the lid to steam. Check the pan often to make sure the water has not cooked away completely and add more if needed.
Potatoes are done steaming when you can slide a fork in easily. (There should be very little, if any, water left at this point.) Remove the lid and add the butter, tossing to coat the potatoes.
Add the seasoning of your choice now and toss a little more to distribute it.
Cook without stirring for a few minutes until the bottom of the potatoes start to get golden and crisp.
Toss every few minutes until the potatoes reach the crispness you prefer.
Holladay Family Buttermilk Biscuits
Holladay House Bed and Breakfast, Orange, VA
2 cups all purpose flour
1 Tbs. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/4 tsp. salt
1 stick of butter, chilled
1/2 stick butter, melted
3/4 cup buttermilk
Preheat oven to 450 degrees.
Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt in a bowl.
Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs.
Make a well in the center of flour mixture; add buttermilk all at once and stir just until dough clings together.
Gently knead together dough about 10-12 times on a floured surface.
Pat dough out to 1/2-inch thick. Cut dough with a 2 1/2 inch biscuit cutter.
Dredge biscuits in 1/2 stick melted butter.
Bake for 10-12 minutes until golden.
Triple Chocolate Muffins
Glynn House Inn, Ashland, NH
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 cup Dutch cocoa
1/2 tsp. salt
1/4 cup butter
1/2 cup granulated sugar
3/4 cup milk
1/2 tsp. vanilla
1/2 cup chocolate chips
1/4 cup white chocolate chips
Stir together flour, baking powder, salt and cocoa in a large bowl and make a well in the center.
In another bowl, beat butter, sugar and egg together well. Mix in milk and vanilla.
Pour wet mixture into the dry mixture well and stir to moisten.
Fold in the two types of chocolate chips. Do not over mix.
Bake in 400 degree oven for 15 to 18 minutes.
Use a wooden skewer to test the center of the muffin to ensure they are done.
Makes 6-8 muffins.
Mexican Egg Cups
White Lace Inn, Sturgeon Bay, WI
6" corn tortilla
1/2 cup half and half
1 tsp. salsa
1/3 cup shredded Mexican cheese
Spray a 4" ramekin or large muffin pan with non-stick spray.
Microwave tortilla until soft and form in ramekin or muffin pan.
Beat egg with half and half.
Pour into tortilla and spoon in salsa.
Sprinkle with cheese on top.
Bake (place ramekin on a cookie sheet) at 350 degrees for 30-45 minutes. Serve with salsa.
Makes 1 egg cup.
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