Archive for the ‘Recipes’ Category

Ridiculously Good Rhubarb Recipes

Thursday, June 14th, 2018

 

We rounded up a few rhubarb recipes that will have your mouth watering in no time. Technically a vegetable but legally a fruit, this spring/summer darling is a delight in pies, tarts and crumbles.

Whether the star of a recipe or paired with berries, rhubarb is remarkably tasty. Don’t believe us? Try these recipes from our member innkeepers and you’ll be craving something rhubarb-y every year.

Strawberry Rhubarb Muffins

The first is a tasty treat from White Lace Inn, Sturgeon Bay, WI:

Strawberry Rhubarb Muffins

Ingredients:
3 cups flour
¾ cup white sugar
3 ¼ teaspoons baking powder
3 eggs
¾ cup milk
¼ cup oil
¼ cup sour cream
2 cups chopped rhubarb
1 cup chopped strawberries
Chopped nuts, (optional)

Directions:
Preheat oven to 425°F and line muffin cups. In a medium bowl, sift together the flour, sugar, and baking powder. In a separate bowl, beat together the eggs, milk, oil, and sour cream. Add the creamed mixture to the dry ingredients and blend well. Fold in the rhubarb and strawberries. Spoon the batter into the muffin cups, filling about ¾ of the way. Sprinkle additional sugar and chopped nuts over the tops of the muffins and bake 20 minutes.

 

Rhubarb Coffee Cake

The next is a recipe from Angel Inn, Green Lake WI:

Outrageous Coffee Cake

Ingredients:
1 cup buttermilk
¼ – ½ cup melted butter
1 egg
1 teaspoon vanilla extract
3 cups chopped rhubarb
2 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup chopped pecans

Topping:
½ cup butter
½ cup cream or half & half
1 cup sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350°F and grease a 9×13-inch baking dish. In a medium bowl, mix together the buttermilk, melted butter, egg, and vanilla; stir in the rhubarb. In a large bowl, mix together the flour, sugar, baking soda, and salt. Stir the wet ingredients into the dry and mix until just combined. Spread the batter in the pan and sprinkle with brown sugar and pecans. Bake 45-55 minutes, or until a toothpick inserted in the center comes away clean. Stir and heat the topping ingredients in a small saucepan. When the coffee cake comes out of the oven, poke deep holes over entire surface of the cake using a meat fork or skewer. Drizzle the warm sauce over the cake, cool, and serve.

 

WBBA Seek the Unique

Are you ready to Seek the Unique?

 

Oh My, Morel Mushrooms!

Friday, March 16th, 2018

 

Pretty? Maybe not, but morel mushrooms sure are delicious and should be incorporated into your breakfast recipes.

Morel mushroom hunting in Wisconsin in the spring is like a secret society, with mushroom aficionados reluctant to share their hunting spots. However, our innkeepers are always happy to share their recipes, and so we reached out to our members for their favorite morel mushroom recipes.

If you’ve never tasted a morel mushroom, you’re in for a treat with this recipe for Eggs Benedict with Morel Mushrooms and Asparagus from Sweet Autumn Inn in Lake Mills.

Ingredients:
1 T. Olive oil
1 Large shallot, finely diced
1 Clove garlic, finely diced
1/2 t. fresh thyme, chopped
1 T butter
8 oz. morel mushrooms, halved or quartered depending on size
1/4 C white wine or broth
1/2 C heavy cream
Salt & pepper to taste
12 spears asparagus, lightly sauteed or blanched
4 poached eggs
4 slices of multi grain bread, lightly toasted

Directions:
Heat the oil in a pan over medium heat, add the shallot and cook until tender, about 2-3 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Add the butter and let it melt. Add the mushrooms and cook until they release their moisture, about 3-5 minutes. Add the wind or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low. Poach the eggs in your favorite method.

To Plate:
Place piece of toast on the plate, top with the asparagus, poached eggs and creamy mushroom sauce.
This recipe will make enough to serve four.

Not a morel mushroom hunter? You could also try this recipe for Oven Baked Mushrooms from Pedal’rs Inn in Wales.

An open faced breakfast sandwich on a grilled ciabatta roll with roasted bacon, poached egg topped with chocolate bacon gravy and a side of oven roasted mushrooms from Pedal’rs Inn.

Ingredients:
2 T of unsalted butter
16 oz of sliced porcini mushrooms
2 tsp Of Worcestershire sauce
1/2 tsp Fresh ground black pepper
1 T of flour
1/4 cup sour cream
Shredded Swiss cheese

Directions:
Preheat oven 325. In a sauté pan, melt butter on medium high heat. When butter begins to sizzle place mushrooms in pan. Sauté mushrooms until edges start to brown. Do not let them go until all the juice rendered. Stir in Worcestershire sauce and black pepper. Remove from heat and sprinkle with flour. Stir mushrooms covering with flour. Return to medium heat and add in sour cream being sure to pull in pan scrapings. Pour into individual tart pans or 8×8 oven safe serving dish. Top with Swiss cheese and place in oven for 20 minutes or until cheese is melted. Serve warm. Serves 4.

Added Tip: When traveling to Wisconsin B&Bs in the spring, ask the innkeeper about local farmers’ markets, where you may be able to snag some morels, plus other spring favorites like asparagus and rhubarb. You’ll never leave empty-handed at the state’s largest farmers’ market which happens every Saturday on the Capitol Square in Madison. Who knows, you might even run into innkeepers from The Buckingham Inn, The Livingston Inn,  and Hotel Ruby Marie when you’re there!

 

WBBA Seek the Unique

 Are you ready to Seek the Unique?

 

Decadent A.M. Recipe

Wednesday, November 22nd, 2017

 

Snow-covered Cameo Rose Victorian Country Inn

Red is the color of the season, which makes this recipe from Cameo Rose Victorian Country Inn for Cherry Berry Breakfast Scones with Berry Honey Butter a picture-perfect choice for a holiday breakfast.

 

Cherry Berry Breakfast Scones

Ingredients for 12 scones:

2 cups flour

1/2 cup sugar

2 level Tbsp baking powder

1 tsp salt

2/3 cup dried Door County cherries and berries

1 stick cold butter, cut into small pieces

1 1/4 cups cold heavy whipping cream

2 large eggs

Mint leaves, garnish

 

Berry Honey Butter

1 stick butter

2 Tbsp seedless raspberry jam

1 Tbsp honey

 

Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add the dried cherries and berries. Cut in the stick of cold butter with a pastry cutter or knife until coarsely blended. In a separate, smaller bowl, stir together the whipping cream and eggs.

Pour the cream and egg mixture on top of the flour mixture. Use a large fork to gently fold and stir in the liquid until it is formed into dough. Do not over stir. Divide the dough into two equal parts and place on a floured counter space. Gently shape each part into a large ball and flatten into a circle, about 1-inch thick. Take a sharp knife and cut the dough into 6 equal pie-shaped wedges. Place each scone on a floured baking sheet. Bake for 10 minutes, then reduce the heat and bake for another 5 minutes at 350 degrees. Serve immediately with the berry honey butter.

For the berry honey butter: Blend butter, jam and honey together with a fork, then whip with a small wire whisk until smooth. If butter is too hard to work with, soften it on the defrost setting in the microwave for a few seconds so it will be easier to work with. If it gets too soft, just chill it a bit.

 

Cheesy Small Bites – Recipe

Thursday, September 21st, 2017

 

Brayton B&B

 

With the bounty of the harvest in full swing, you may want to pace yourself with small bites.

The Brayton B&B in Oshkosh shared this recipe for a crab puff appetizer they served to rave reviews during a recent wine and cheese tour.

Crab Puffs – serves 12
6 English muffins
½ cup butter
1 jar of Old English Cheese, 5 oz.
6 oz. imitation crab meat
1 ½ tsp. mayonnaise
½ tsp. garlic salt
Dash of horseradish

Mix all the ingredients together. Preheat oven to 350 degrees. Spread mixture on muffin halves and put on a sprayed cookie sheet. Bake 20 minutes until slightly brown on top. Cut into quarters or pick up and eat. Serve as an appetizer or quick snack.

 

Brayton B&B Cheesy Crabby Appetizers

WBBA Seek the Unique

Are you ready to Seek the Unique?

 

Savory & Sweet Recipes

Wednesday, May 24th, 2017

Savory and Sweet Recipes

Nothing like veggies fresh-from-the-farm or your own garden to make a recipe just taste better. Ready to bake up a savory strata? For good measure, we also included a fruit cobbler – think of it as dessert at breakfast.

(more…)

A Celiac Friendly Breakfast Recipe in Honor of Celiac Awareness Month

Monday, May 1st, 2017

We hear more and more how gluten can be detrimental to our health, so many folks have either cut back or eliminated the amount of gluten they consume on a daily basis.  But did you know that folks with Celiac Disease need to completely eliminate gluten from their diet?  For those who suffer from Celiac Disease removing gluten from their diet is essential, but, for those who don’t have the disease, be careful, breads and pasta provide plenty of vitamins, minerals and fiber we require to maintain a well-balanced diet. May is Celiac Awareness month, and in honor of that, we have an easy Celiac Friendly recipe that is so delicious all your friends and family will enjoy it.

WI Cheese Oven Omelet

WI Cheese Oven Omelet

(more…)

Rhubarb Coffee Cake

Wednesday, March 22nd, 2017

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

Stay as a local every time to book a Wisconsin B&B. Plus you’ll sleep easy knowing all our member inns are inspected, insured and licensed. Are you ready to Seek the Unique?WBBA Seek the Unique

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

 

Innkeepers Share the Secret of Making the Perfect Scone

Wednesday, March 30th, 2016

A scone recipe that’s perfection every time? We considered that a culinary myth until we heard from Eagle Centre House B&B. The innkeepers there swear this recipe for basic scones is foolproof. Don’t be fearful of making scones, this recipe will get you hooked.  As for what to spread on top of a scone, we like lemon curd, clotted cream, honey butter or homemade jam. We’re traditionalists that way.

 

Basic Scone Recipe

The following recipe makes approximately 12 scones

 

2 cups all purpose flour

1 tbsp. baking powder

1/2 tsp. salt

5 tbsp. (1/3 cup) sweet butter

1/4 cup vegetable shortening

1/3 cup milk

 

Place the baking sheet in the oven and preheat to 450 degrees F.  Sift the measured flour twice with the baking powder and salt.  When I was a young girl learning to cook my mother had a flour sifter for this task, it was a contraption that reminded me of a coffee can, had a mesh bottom, and a handle that was squeezed to turn a blade near the bottom to move the flour around and push it through the sieve.  I don’t happen to have a handy tool like that, so I just used a fine mesh metal strainer I use for washing and draining fruits and vegetables, and held that over a bowl and shook the strainer to get the flour to go through.Sifting Flour  If you would like to add some variety to this basic scone recipe this is the point where you could add some orange zest and dried cranberries, or lemon zest with dried blueberries.  Chopped nuts also add another layer of texture and flavor.  Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended.  The butter and shortening will look like small peas or oatmeal when it is fully incorporated with the flour.  Make a well in the center and stir in the milk.  Lightly mix with a fork until the ingredients form a soft dough.  Turn out onto a floured board and knead very lightly fEagle Center House Sconesor about 1/2 minute to a loose, smooth dough.  The trick to making a nice light scone is to handle the dough as little as possible, yet it is important to get all of the flour incorporated with the butter and shortening.  Roll out with a rolling pin or pat with the hand to approximately 3/4 inch thick.  Stamp out with a 2 inch cutter or cut into triangles with a sharp knife, I also like to use a pizza cutter.  Lightly knead together any trimmings and roll and stamp out again.  Lift with a spatula onto the hot baking sheet, placing 1 inch apart.  Brush only the tops with lightly beaten egg or milk.  Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown.  Lift onto a wire rack with the spatula to cool.  If this is your first attempt at baking scones you may feel frustrated with the dough making process, but trust me, persevere and you will be thrilled at the results. Even if your scones don’t look like they are ready for a photo shoot in the culinary magazine, they will taste light, and buttery and, quite frankly, fantastic!