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Treat Yourself to Some Local Flavor

The best part of a B&B stay for lots of travelers is the filled-with-goodness homemade breakfast.

PUTTING THE “BREAKFAST” IN “BED & BREAKFAST,” the 8th EDITION OF WISCONSIN B&B ASSOCIATION COOKBOOK LARGEST YET
      When you hear the words “Wisconsin B&B,” does your mind (and nose and palate) immediately conjure up images of luscious homemade pastries, entrees with locally sourced ingredients, good-for-you fruit side dishes and aromatic coffee freshly ground?  The credit for that sensory treat goes to the “home chefs,” also known as innkeepers, who are members of the Wisconsin Bed & Breakfast Association (WBBA).  This latest cookbook from the group includes a whopping 260 recipes contributed by 90 inns from across Wisconsin.  Read more.
Find out how to make innkeepers’ signature dishes and most-requested recipes with the 8th edition of the Wisconsin B&B Association cookbook, now available at member inns, bookstores, gift shops and you may order here

Featured Recipe (page 149 of the cookbook)

Blueberry French Toast Bake
Yield: 10–12 servings
Riverview B&B, Neshkoro.  Innkeeper Marilyn Brockopp

1 large loaf French bread
5 eggs, slightly beaten
1 tsp vanilla
¾ cup milk
¼ cup sugar
¼ tsp baking powder
4½ cups blueberries
½ cup sugar
2 tsp cornstarch
4 Tbsp melted butter

Trim all crust and slice bread lengthwise in ¾-inch thick slices and fit as a single layer into the bottom of 3-quart casserole dish (or large cake baking pan). Mix next 5 ingredients and pour over bread until absorbed. This may be refrigerated overnight. Place next 4 ingredients (sweetened fruit mixture—I also put together the night before, coating the fruit with the sugar and cornstarch, then stirring the melted butter in gently) into the bottom of another buttered 3-quart casserole and transfer soaked bread slices to the top of fruit. Sprinkle with 2 tablespoons of sugar, maybe a little cinnamon, and bake for 30 minutes at 375°F or until lightly browned. Serve with whipped cream if desired.
Variation: Dish is also excellent using peaches in place of blueberries.

The crème de la crème of breakfasts are showcased at WBBA’s Innkeeper Cookoffs, and we’ve included these winning recipes below for you.  The 2008 Cookoff winning recipes featured Wisconsin's #1 crop, cranberries, as the secret ingredient. Our 2009 Innkeeper recipe cook-off, with wild rice as the secret ingredient, produced both savory and sweet entries. And, most recently, using cherries as the secret ingredient, our 2010 Innkeeper recipe cook-off, unveiled three of the most decadent dishes that our qualified judges had ever tasted.

More culinary adventures during your B&B stay may also include Wisconsin farmers’ markets, food festivals, wineries, microbreweries, and artisan cheesemakers.

 



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