Posts Tagged ‘Apple Tree Lane B&B’

Spring Into New Recipes

Monday, March 20th, 2017
Veggie Pie

Veggie Pie

 

After months of cold, many are craving early spring vegetables, so we thought you might like this recipe for veggie pie.

Bountiful Vegetable Pie (courtesy of Apple Tree Lane B&B in Waupaca)

 

1 lg. red onion, thinly sliced

4 medium yellow squash, cut into ¼-inch slices

2 medium zucchini, cut into ¼ -inch slices

1 red bell pepper, cut into ¼-inch strips

1 yellow bell pepper, cut into ¼-inch strips

1 green bell pepper, cut into ¼-inch strips

8 oz. fresh mushrooms, sliced

4 garlic cloves, minced

¼ cup extra-virgin olive oil

6 eggs

¼ cup heavy cream

2 teaspoons salt

2 teaspoons freshly ground pepper

10 oz. Swiss cheese, shredded

8 oz. cream cheese, cubed

2 cups dry French bread cubes (try rosemary/parmesan for even more flavor)

Chopped scallions to taste

 

Directions:

Preheat oven to 350 degrees. Grease 10” spring foam pan. Sauté the onion, squash, zucchini, bell peppers, mushrooms and garlic in the olive oil in a skillet over medium-high heat for 15-20 minutes or until the vegetables are tender-crisp. Whisk the eggs, heavy cream, salt and pepper in a bowl until blended.  Stir in the Swiss cheese, cream cheese and bread cubes.

Add the sautéed vegetables to the egg mixture and mix well. Spoon the egg mixture into the spring form pan, packing tightly.  Place the spring form pan on a baking sheet. Bake for 1 hour or until firm to the touch, puffed and golden brown.  Cover with foil if needed to prevent over browning. Sprinkle with scallions and cut into wedges.  Serve hot, at room temperature, or chilled. Delicious and a nice presentation.

Note: Try spring vegetables like asparagus, ramps and spinach. Serve with sausage and muffin on the side.

Tangy rhubarb coffee cake renews our faith that warm weather will be arriving soon.

Rhubarb Coffee Cake (courtesy of Miller’s Daughter B&B in Green Lake)

Rhubarb Coffee Cake

½ cup shortening

1 ½ cups sugar

1 cup buttermilk

½ teaspoon salt

2 cups flour

1 teaspoon baking soda

3 cups rhubarb, cut fine

Zest from 1 orange

½ cup chopped walnuts (optional)

Topping

½ cup brown sugar

½ cup chopped walnuts

1 teaspoon cinnamon

Instructions:

Preheat oven to 350 degrees. In a large bowl mix together the shortening, sugar, and buttermilk. In a separate bowl, sift together the salt, flour, and baking soda. Stir the dry mixture into the wet mixture until well combined. Fold the rhubarb, orange zest, and walnuts.  Pour the batter into a greased 9×13-inch baking dish. In a small bowl, combine the topping ingredients and sprinkle over the batter. Bake 35-40 minutes

These recipes are just a couple of examples of the unique breakfast dishes the member inns of the Wisconsin Bed & Breakfast Association love to share with their guests.  Thanks to the Apple Tree Lane B&B in Waupaca for sharing this delectable breakfast dish, perfect for feeding a group of friends or family, and to Miller’s Daughter B&B in Green Lake for the rhubarb coffee cake recipe that will satisfy a crowd.  We always like to remind our readers that all WBBA members are licensed, inspected and insured.  So rest assured, you will get a good night’s sleep when you stay at a WBBA B&B, feeling refreshed and rejuvenated the next morning.  Are you ready to Seek the Unique?WBBA Seek the Unique

 

Wisconsin B&B Inns Cherish the Apple

Tuesday, September 25th, 2012

Apple orchard at Apple Tree Lane B&B, Waupaca.

Wisconsin’s roller coaster of a spring and summer in the weather department wasn’t exactly kind to the state’s apple crop.  All the more reason to relish every juicy bite of the ruby pomme with recipes like this one for Apple Lavender Scones from the innkeepers at Pinehurst Inn in Bayfield. By the way, this recipe and many others are included in our eighth edition cookbook which will be available for purchase mid-November.  Gift-giving idea anyone!

Pinehurst Apple Lavender Scones

“This recipe pulls together a mix of items from our own gardens and fruit from our local Bayfield orchards. We adapted this recipe from a basic scone recipe given to us by a friend.”  -Pinehurst Innkeepers Nancy & Steve Sandstrom

2 cups organic whole wheat pastry flour
¼ cup organic sugar
1 Tbsp baking powder
¼ tsp cinnamon
¼ tsp salt
2 tsp chopped lavender leaves
1/3 cup cold butter
1 cup buttermilk
1 tsp lemon juice
2 tsp lemon zest
1½ cups peeled cubed apples, or Bosc pears

Preheat oven to 375°F. Combine the flour, sugar, baking powder, cinnamon, salt, and lavender in a medium bowl. Using a pastry blender cut the cold butter (divided into 6-7 pieces) until the consistency is coarse and crumbly. Add the buttermilk, lemon juice, lemon zest, and cubed apples and stir with a fork until just moistened. If the mixture is too dry, you can add a drop or two of additional buttermilk. Knead the dough 5-6 times on a floured surface. Roll out to ¾-inch thickness and cut into preferred shapes. We use a greased scone pan to create consistent sizes. You can also drop the batter onto a greased cookie sheet lined with parchment paper. Brush the tops of the scones with egg white and sprinkle with a mixture of sugar and cinnamon. Bake 15-18 minutes, or until golden brown. Yield: 1 dozen.

Granola Recipe for Amateur Athletes

Thursday, June 21st, 2012

Granola Recipe for Amateur Athletes

On August 18, Waupaca will be hosting the Waupaca Area Triathlon.  With its fantastic Chain O’ Lakes and beautiful countryside, this area of the state was meant for an event like this.  Innkeeper Kerri Thiel of the Apple Tree Lane B&B there has participated in the tri, which makes her especially qualified when it comes to catering to the needs of athletes.  “We have flexible check-in/check-out, covered secure bike parking, in-room massage, a very early pre-race high-carb breakfast buffet, and a full breakfast upon the athlete’s return,” noted Kerri.  She also makes a mean granola cup, available before or after the race, and shares that recipe here which she adapted from one found on Pinterest.

Winning Breakfast Granola Cups
Yields:  12 regular size cups or 25 mini cups

 Ingredients:
4 T. butter
¼ C. honey
¼ C. molasses
3 T. brown sugar
½ t. cinnamon
½ t. ginger
¼ t. ground cloves
¼ t. salt
1 t. vanilla
2 c. Old Fashion Oats (not Quick Cook)
½ cup wheat germ
¼ cup flax seed
¼ c. sliced almonds
¼ c. dried cranberries or mixed dried berries 

Filling:  Greek yogurt and berries of choice, garnished with a mint leaf. 

Directions:

In saucepan, add butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.  Heat until combined.  Remove from heat and stir in the vanilla.  In a separate bowl mix together the oats, wheat germ, flax seed, almonds, and cranberries.  Pour the liquid over the dry ingredients and stir until completely coated.  Place the mixture into the refrigerator for about 30 minutes to cool.  When ready to bake, grease muffin tin and fill each opening about 2/3 full.  Using your fingers, press into the center of the hole and then work your way around the edges to form a bowl.  Place the bowls into a 325 degree oven.  Cook 15-17 for regular size and 10-12 for the mini.  Let cool completely before removing from the tin.  Store in airtight container. When ready to eat, pull out and fill with Greek yogurt.  Top with berries of choice and garnish with a mint leaf.

Picture yourself lazily swinging, post-race, on the grounds of Apple Tree Lane B&B. Replenish your energy with Innkeeper Kerri's crunchy homemade granola.