Archive for the ‘Recipes’ Category

Recipes That Say Wisconsin

Thursday, September 27th, 2018


We usually feature a recipe or two with each newsletter, but with this installment we thought, why stop there when garden plots and farm fields are bursting with ingredients covering the full spectrum of flavors.


Pumpkin Pecan Muffins

Sweet Treat from Blacksmith Inn On The Shore in Baileys Harbor:

Pumpkin Pecan Muffins

1 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1 cup flour
1 egg
1/2 cup oil
1 cup canned pumpkin
1/4 cup chopped pecans
1/4 cup raisins

Preheat oven to 325°F and grease or line 10 standard muffin cups. In a medium mixing bowl, thoroughly combine the sugar, baking soda, baking powder, salt, cinnamon, cloves, and flour. Mix in the egg, oil, and pumpkin. Fold in the pecans and raisins. Fill the prepared muffin cups 2/3 full and sprinkle the tops with cinnamon sugar. Bake 20-25 minutes.


Eggs Taos

Savory Breakfast from Cream Pitcher B&B in Blue River:

Eggs Taos

1 large clove garlic, minced
½ onion, chopped
¼ cup butter
¼ cup flour
2 cups milk, heated
1 7-oz. can chopped green chilies
½ tsp salt
¼ tsp pepper
10 eggs, whisked
2 avocados
8 flour tortillas
3 cups grated Monterey Jack cheese (and/or Cheddar)
1 cup sour cream
1 tomato, chopped or 1 cup salsa

Preheat oven to 350°F. In a large skillet, sauté garlic and onion in butter over high heat. Stir in flour. Add heated milk and whisk constantly until thick. Add green chilies, salt and pepper. Remove sauce from heat and set aside.

In a large skillet, scramble eggs, set aside. In a small bowl mash or slice avocados. Spoon 2 tablespoons sauce, ¹/8 of the eggs, and ¹/8 of the avocado on each tortilla. Sprinkle with cheese. Roll up and place seam down in a 9×13-inch baking dish. Spoon remaining sauce over tortillas and sprinkle with cheese. Bake for 20 minutes or until hot.

To serve, top with sour cream and tomato or salsa.


Baked German Apple Pancake

Sweet Breakfast from Red Forest B&B in Two Rivers:

Baked German Apple Pancake

3 eggs, separated
3 Tbsp flour
3 Tbsp milk
Dash of salt
3 large Granny Smith apples, peeled, cored, and sliced ¼-inch thick
½ cup sugar
2 Tbsp butter
1 tsp cinnamon (Penzy’s is the best)

Preheat oven to 350°F. Place a 9-inch ovenproof glass pie dish with deep sides in preheated oven. Beat egg whites until stiff. Mix flour, milk, salt and egg yolks in separate bowl with hand mixer. Then gently fold egg white mixture in.

Sauté apples, sugar, butter and cinnamon in a skillet for 2–3 minutes until apples are well coated. Pour apples into heated glass pie dish sprayed with nonstick cooking spray. Pour the batter over apples slices. Bake for 20 minutes at 305°F until the pancake is brown and puffy. Remove from oven and loosen sides. Place a round plate over glass pie dish and flip over. Cut the pancake in wedges and serve with maple syrup and a scoop of vanilla ice cream.


Raspberry Poached Pear

Autumn Inspired Fruit from Cameo Rose Victorian Country Inn in Belleville:

Black Raspberry & Chambord Poached Pears

Black Raspberry Chambord Sauce (Can be prepared ahead—stores in fridge for weeks and can also be prepared without the alcohol)
2 cups fresh or frozen
black raspberries
²/³ cup water + ¼ cup water to mix with cornstarch
½ cup sugar
1 Tbsp fresh squeezed lemon juice
2 Tbsp Chambord (raspberry liqueur)
1 Tbsp cornstarch

Place raspberries in a blender with the water to purée and then strain mixture over a small saucepan to remove the seeds. Add remaining ingredients to saucepan, except for the cornstarch, and bring to a low boil over medium heat, stirring often to prevent sticking. Reduce heat to low and simmer for 30–40 min. Stir cornstarch into the ¼ cup of water until completely dissolved and then add to the berry mixture. Cook and stir until the sauce thickens. Serve warm over cooked pears.

Poached Pears
8 fresh firm pears
2 Tbsp fresh squeezed lemon juice
½ cup sugar

Using a large kettle with the capacity of covering the pears with water while cooking, add water and place on the stove. Core pears using an apple corer and peel completely. Use a knife to trim the bottoms if necessary so that the pears will stand upright when served. Bring the water, sugar and lemon juice to a boil and then turn down to low until pears are fully cooked—slightly firm, but tender enough to cut with a butter knife—approximately 45 minutes, depending on how firm the pears are to begin with. Test pear texture with a toothpick. Remove from heat and rinse with cold water. Drain and place in bowls—one per guest. Ladle 2–3 tablespoons of the Black Raspberry Chambord Sauce over the top. Garnish with a dollop of whipped cream and shaved Ghirardelli Chocolate, using approximately 1 tablespoon per serving.


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This Story Will Make You Crave a Wisconsin B&B Escape

Wednesday, September 26th, 2018



We really can’t help ourselves when it comes to fall and food. After all, Wisconsin is tops in cranberry production and cheesemaking, to say nothing of potatoes, corn, apples, beer, and more. So it seemed only right to dedicate a story to the cornucopia of innkeepers whose cooking talents are top-notch.

While mere mortals may dabble in cooking and baking, our innkeepers are gods and goddesses of the kitchen. Which, of course, means an incredible food experience when you stay at a Wisconsin B&B. Here are some of our picks for “top chef.”

Bowman’s Oak Hill Wild Rice Cranapple Bake

When innkeepers get together for a cook-off, you can be certain they will put their best foot forward. At Bowman’s Oak Hill B&B in Wisconsin Dells, innkeeper Nancy Bowman was a grand prize winner for her Wild Rice Cranapple Bake. Here’s what you need to do for this delicious breakfast treat:

Number of Servings: 4 generous or 8 side dish sized portions
Baking Time: 30 minutes
Baking Temperature: 350°F
Ingredient List:
1 ½ c. cooked Wild Rice
¾ c. raw oatmeal
2 large red apples
¾ c. dried Cranberries
½ c. raisins
½ T. cinnamon
½ c. chopped nuts (you can use either walnuts, pecans or a mixture of the two)
2 c. milk
¼ c. brown sugar
¼ tsp salt
2 T of butter

Preparation: In large bowl Mix: rice, oatmeal, thinly sliced apples (Not peeled), cranberries, raisins, cinnamon and nuts.
Heat in microwave oven until hot: Milk, brown sugar, salt and butter
Mix into rice and fruit mixture.
Put into buttered 2 qt. casserole.
Cover and Bake @ 350°F for 30 minutes

How served / presentation:
Garnish with: A dollop of low fat vanilla yogurt and drizzle of pure Wisconsin Maple Syrup.
For my meat lovers I add a side of sausage with whole grain English muffin.
This recipe makes 4 generous servings or 8 side dishes to be served with an egg dish and sausage.

Dinning Area of Fountain Chateau B&B – Hustler

Suzanne Soltvedt of Fountain Chateau B&B in Hustler was also a winner in a cook-off for her Wild Rice Pancake, Cranberry Delight. This recipe may look long, but with homemade chutney, cran-raspberry syrup, and browned sage butter, it is well worth the time and care for this delicious delight:

Number of Servings: 8
Necessary Utensils: 1 large sauce pan, 2 small saucepans, mixing bowl, measuring cups and spoons, strainer, grater, paring knife, griddle and small fry pan
Ingredient List: Whole wheat flour, baking soda, baking powder, eggs, honey, buttermilk, olive oil, orange zest and orange half. Water, sugar, cranberries, apples, vinegar, raisins, cinnamon, ginger, allspice, cloves. Cran-raspberry juice, sugar, light Karo syrup. Unsalted butter, sage leaves, chicken broth

1. In a large sauce pan place ½ cup wild rice in 2 cups boiling water and cover; cooks in about 45-55 minutes but check the water doesn’t cook dry.
2. To make the pancakes, place 2 cups whole wheat flour, 2 tsps. baking soda, ½  tsp baking powder, in mixing bowl.  Add 2 eggs, 2 tbls. Honey, 2 ½ cups buttermilk, 2 tbsp. Olive oil and mix
3. Add 1 ¼ cup cooled wild rice
4. Add the zest of one orange grated
5. Add 1 cup minced craisins or raisins or dried cherries
Mix until moistened; place about ¼ cup of batter on hot griddle; turn when top bubbles. Continue until all the batter has been used.

1 cup water
¾ cup sugar
½ tsp. Cinnamon
¼ tsp. Ginger
¼ tsp. Allspice
1/8 tsp. Cloves
1/2 cup vinegar
½ cup craisins or raisins
1-16 oz. Package of cranberries or 2 cups
1 cup apples, peeled, cored and diced
Bring to a boil and simmer for 10 minutes

Cran-raspberry Syrup
1 ½ cup cran-raspberry juice
1 ½ sugar
¾  cup Karo syrup
Bring to a boil for about 10 minutes

Browned Sage Butter
5 T. Unsalted butter
15-18 sage leaves broken into small pieces
¼ c. low sodium chicken broth
Heat the butter on high heat in a frying pan.  As soon as it gets hot, add the sage leaves and swirl to coat. Keep cooking until the butter turns brown and the sage leaves begin to turn brown. Immediately remove from the heat.
Hollow out an orange half

How served / presentation:
Place two pancakes on plate
Fill the hollowed out orange with chutney
Fill a small pitcher with cran-raspberry syrup – serve on the plate
Drizzle browned sage butter over pancake


Lindsay House B&B – Manawa

Owner of the Lindsay House B&B in Manawa, Judy Trull, was recently featured on Living With Amy with Fox 11 – she whipped up her recipes for Panetonne French Toast & Dreamscicle Scones. Take a peek at the recipes and the segments of the show below:

Panetonne French Toast with Cinnamon Cream Syrup
Dreamscicle Scones


Innkeepers at Jay Lee Inn in Elkhart Lake, Garden Gate B&B in Sturgeon Bay, and Hamilton House B&B in Whitewater have all had recipes published in the Wisconsin Bed & Breakfast cookbook, as well as many other innkeepers across the state! Here’s a sample of what they offer:

Jay Lee Inn – Elkhart Lake

Jay Lee Inn: Swedish Flop

1 cup butter, divided
2 cups flour, divided
1 cup plus 2 Tbsp water
1 tsp vanilla
1 cup flour – shouldn’t
this be deleted?
3 eggs
Chopped nuts and/or
shredded coconut

Confectioners’ Sugar Frosting:
¾ cup powdered sugar
1 heaping Tbsp butter
1 heaping Tbsp Crisco
½ tsp vanilla extract
2 Tbsp milk

Preheat oven to 350°F. Cut ½ cup of the butter into 1 cup of flour and mix to make coarse crumbs. Sprinkle 2 tablespoons water over the flour mixture and blend quickly with a fork. Roll or pat out dough into two long strips (about 10–12 inches) on an ungreased cookie sheet. Combine 1 cup water and the remaining ½ cup butter in a saucepan and bring to a boil. Add the vanilla. Remove from heat and beat in the remaining 1 cup flour, stirring by hand with a wooden spoon. Add the eggs one at a time, beating well after each addition. Spread the dough over the pastry strips and bake 55–60 minutes, or until lightly browned. (It will flop at this point.) Allow to cool slightly before drizzling with frosting. Sprinkle with your choice of nuts, coconut, or sprinkles.

For the frosting: Mix together all ingredients, adding just 1 tablespoon of milk at first. Add additional milk to make frosting of desired consistency.

Garden Gate B&B – Sturgeon Bay

Garden Gate B&B: Brunch Strata

3 cups sliced mushrooms
3 cups chopped zucchini
2 cups fully cooked ham, cubed
1½ cups chopped onions
1½ cups chopped green peppers
2 garlic cloves, minced
¹/³ cup vegetable oil
3 8 oz. pkgs cream cheese, softened
½ cup half & half cream
12 eggs
4 cups day old bread, cubed
3 cups (12 oz.) shredded Cheddar cheese
1 tsp salt
½ tsp pepper

Sauté mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain, pat dry and set aside.

In mixing bowl, beat cream cheese and cream until smooth. Beat in eggs and stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into 8 individual ramkin dishes. Bake uncovered at 350°F for 35–40 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Hamilton House B&B – Whitewater

Hamilton House B&B: Breakfast Meatloaf

1 lb. ground chicken
1 medium Granny Smith apple, grated
1 medium onion, grated
2 cups plain stuffing croutons (I like Pepperidge Farm)
2 large eggs
Parsley, thyme, and rosemary

Preheat oven to 350°F. Spray pie pan or loaf pan with cooking oil. Mix all ingredients in a large bowl. Press evenly into pan. Sprinkle top with parsley, thyme, and rosemary.

Bake for 50–60 minutes until browned. Cut into wedges and serve— good warm or cold.

Variation: Can be made with any combination of ground chicken, pork, or veal.


Old Rittenhouse Inn – Bayfield

White Gull Inn – Fish Creek








Did you know that many Wisconsin B&B have chefs on staff? Inns such as Old Rittenhouse Inn in Bayfield, where they showcase the regional harvest of the Bayfield Peninsula and offer cuisines that are organically grown and locally raised, or White Gull Inn in Fish Creek, where they use only the freshest of produce and other ingredients, preparing each meal carefully to order, are just a couple of examples of inns that showcase their top-notch culinary skills.

Now, if all that has made you hungry, jump to our expanded recipe section in this enewsletter and get cookin’ yourself!


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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

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)

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

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

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

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.


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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.

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

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.

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

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!


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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

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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.


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


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)



½ cup brown sugar

½ cup chopped walnuts

1 teaspoon cinnamon



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

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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



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)


½ cup brown sugar

½ cup chopped walnuts

1 teaspoon cinnamon


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