Archive for the ‘Recipes’ Category

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.

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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

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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!