It is Maple Month in Wisconsin! The beginning of spring brings many exciting things, such as the vernal equinox, the full Worm Moon, the return of Daylight Saving Time and, of course, warmer weather that brings with it renewed inspiration to make delicious seasonal recipes. The tapping of the maple trees begins soon, so enjoy a few maple syrup-inspired recipes from our innkeepers.

Enjoy spring!

Maple Pecan Scones

Recipe from Katherine Holle House, Watertown

Ingredients:
1 cup heavy cream
8 tablespoons butter
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans

For the glaze:
2 tablespoons maple syrup
2 tablespoons butter
2-3 tablespoons heavy cream
2 tablespoons dark brown sugar
3/4 cup confectioners' sugar

Instructions:
Preheat the oven to 400 degrees. Mix together flour, baking powder, sugar, salt and pecans in large bowl. Cut in cubes of butter until the mixture is coarse and crumbly. Add cream and vanilla to dry ingredients and stir until all flour is incorporated. Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour, then pat into a 6-inch circle. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.

While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a medium sized microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling. Remove from microwave and add powdered sugar to make a think, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream. Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.

Farro Porridge

Recipe from the Innkeeper Archives:

Ingredients:
2 cups cooked farro
Cream
Maple Syrup, to taste
2 apples, pears, or fruit of choice, in season
Fresh blueberries or cranberries
Roasted walnuts or pecans

Instructions:
Add enough cream to the cooked farro to make a nice creamy consistency. Add syrup to taste. Slice, peel and core fresh fruit of choice and saute with butter, sugar, and cinnamon. Add fresh blueberries or cranberries to the sauteing fruit and serve with the farro porridge. Top with toasted walnuts or pecans.

Maple Walnut Muffins

Recipe from the Innkeeper Archives:

Ingredients:
1-1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup firmly packed brown sugar
1 cup walnuts, chopped
1 cup sour cream
5 tablespoons butter, softened
2 eggs
1/2 cup maple syrup

Instructions:
Preheat oven to 375 degrees and coat 12 medium muffin cups with non-stick cooking spray. In a large bowl, combine the flour, salt, baking powder, brown sugar, and walnuts. In a separate bowl, combine the flour mixture and combine. Scoop the batter into the prepared muffin cups, filling about 2/3 of the way. Bake 20-30 minutes. Let stand 10 minutes before removing from the tin.

You can find more delicious spring recipes on our recipes page!

Are you ready to Seek the Unique?

June is strawberry month in Wisconsin! When I pick strawberries, most just get delicously popped into my mouth! But, if I can manage to save any, I love to bake with them.

These mouth-watering recipes are a must to try! Enjoy!

Strawberry Rhubarb Muffins

Recipe by White Lace Inn, Sturgeon Bay:

Ingredients:
3 cups flour
3/4 cup white sugar
3 1/4 teaspoons baking powder
3 eggs
3/4 cup milk
1/4 cup oil
1/4 cup sour cream
2 cups chopped rhubarb
1 cup chopped strawberries
Chopped nuts, (optional)

Directions:
Preheat oven to 425 degrees 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 teh dry ingredients and blend well. Fold in the rhubarb and strawberries. Spoon the batter into the muffin cups, filling about 3/4 of the way. Sprinkle additional sugar and chopped nuts over the tops of the muffins and bake 20 minutes.

Berries 'N' Cream French Toast

Recipe from our Innkeeper Archives:

Ingredients:
6 oz cream cheese, softened
1/2 cup marshmallow creme
1/2 teaspoon vanilla extract
2 cups sliced fresh or frozen strawberries
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon cold water
3 eggs
3/4 cup milk
8 slices Texas toast

Directions:
In a small mixing bowl, beat the cream cheese, marshmallow creme, and vanilla until smooth; set aside. In a small saucepan, bring the strawberries and sugar to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Combine the cornstarch and cold water and mix until smooth; stir into the berry mixture. Return to a boil and cook, stirring constantly, for 2 minutes, or until thickened. Remove from heat; keep warm.

In a shallow bowl, whisk together the eggs and milk. Dip both sides of the bread in the egg mixture. Cook the bread on a lightly greased, hot skillet over medium heat, 2 minutes per side, or until golden brown. To serve, spread each piece of Texas toast with the cream cheese mixture. Top with the strawberry syrup and garnish with whole strawberries.

 

You can find more delicious spring recipes on our recipes page!

Are you ready to Seek the Unique?

After months of cold, many are craving early spring vegetables, so we thought you might enjoy these delicious spring recipes courtesy of our innkeepers.

The Bountiful Vegetable Pie is super yummy and filled with a variety of vegetables. This is not only perfect for breakfast/brunch, but really anytime.  Be creative and use other veggies, choosing your personal favorites. It is a great presentation too!

Nothing says spring like fresh rhubarb picked right out of the garden. From fresh rhubarb and strawberries over ice cream, homemade rhubarb sauce put over absolutely anything to this delicious recipe for rhubarb coffee cake, no wonder rhubarb is a favorite of so many.  

Enjoy spring!

Bountiful Vegetable Pie

Recipe from Apple Tree Lane B&B, Waupaca:

Ingredients:
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

Recipe by Miller's Daughter B&B, Green Lake:

Ingredients:
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

Directions:
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 9x13-inch baking dish. In a small bowl, combine the topping ingredients and sprinkle over the batter. Bake 35-40 minutes.

You can find more delicious spring recipes on our recipes page!

Are you ready to Seek the Unique?

It doesn't get any more "farm to table" then this as our member inn, Valley Springs Farm Bed & Breakfast takes you out to the tranquility of the farm where the only noises you'll hear are the sounds of farm animals and an occasional tractor. They will welcome you to stay and enjoy a relaxing getaway from the hustle and bustle of everyday life. Although you will only be served breakfast, we are happy they shared this delicious Pumpkin Chili recipe with all of us!

"This is my award winning Pumpkin Chili - 2019 Hill & Valley Tour Chili Cookoff. What makes this special is our grass fed beef available for sale from our farm store. When we started selling beef directly to customers, we were pleasantly surprised how many B&B guests were interested in purchasing beef to take home," said Dorothy Harms of Valley Springs Farm B&B, Reedsburg.

When asked for more information on the beef available to take home, Dorothy had this to add: "There are two ways you can purchase beef from us. On our B&B website, www.valleyspringsfarmbb.com, there is a link under Shop Local to our beef website or you can go directly to www.valleyspringsbeef.com to shop from our online store. Customers can preorder beef for pickup on farm, local delivery, or shipped within the Upper Midwest. B&B guests can also just shop at our farm store during their stay. Just as our B&B is inspected and licensed, we are inspected & licensed to sell retail beef from our farm store."

 

Easy Pumpkin Chili - Winning Recipe of The 2019 Hill & Valley Tour Chili Cookoff

Recipe from Valley Springs Farm B&B, Reedsburg:

Ingredients:
Dash of olive oil
2 lbs. Valley Springs Farm ground beef
2 red pepper,diced
2 onions, diced
6 garlic cloves, minced
4 tbsp. chili powder
2 tbsp. cumin
1 tsp cinnamon
2 tsp onion powder
 salt and pepper  to taste
2 ( 15 oz can) pumpkin puree (sub in Woodland Valley squash)
2 (15 oz can) black beans, drained
2 (15 oz can) Pinto beans, drained
2 (28 oz can) diced tomatoes, not drained
1 1/2 - 3 cups chicken broth

Directions:
Over medium heat, brown the meat with the pepper, onion, and garlic with the olive oil in a large pot. Add the spices (chili powder, cumin, onion powder, cinnamon, salt and pepper). Add the pumpkin (squash), beans, diced tomatoes, and chicken broth. Stir well. Simmer covered for 10-15 minutes or until ready to eat.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

Ahhh, Thanksgiving! Certainly the time for giving thanks with grateful hearts. It is also the tradition of gathering with friends and family (even if virtually in 2020) for a feast of turkey, stuffing, mashed potatoes, gravy, cranberries and pumkin pie! And although at Thanksgiving some people may say that "Leftovers are for Quitters", I think we all know that even when we embrace the mentality that there is always room for seconds, Thanksgiving leftovers are both common and welcomed!

So, when you are done with making yourself a turkey sandwich (hot or cold!) after Thanksgiving, you have to try these two delicous recipes for using the rest of your Thanksgiving leftovers! You will find an easy Thanksgiving Leftovers Casserole for lunch or dinner and a unique Turkey and Stuffing Eggs Benedict for you to try for breakfast. Enjoy and Happy Thanksgiving!

Thanksgiving Leftovers Casserole

Recipe from Favorite Family Recipes:

Ingredients:
1 1/2 cups turkey shredded
3/4 cup cranberry sauce
2 cups mashed potatoes
1 cup corn
1 cup turkey gravy
2 tablespoons milk
2 cups stuffing
Chicken broth or to taste

Directions:
Preheat oven to 400 degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8x8 glass baking dish. Evenly press on leftover mashed potatoes and sprinkle corn over the top. Mix together milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top. Cover with tin foil and bake at 400-degrees for 25-30 minutes or until heated through.

Turkey & Stuffing Eggs Benedict

Recipe by Taste of Home:

Ingredients:
3 cups leftover cooked stuffing
4 egg yolks
1 tablespoon lemon juice
1/2 cup butter, melted
1 tablespoon minced fresh parsley
Dash salt
Dash ground nutmeg
1 tablespoon olive oil
4 eggs
3/4 pound sliced leftover cooked turkey, warmed

Directions:
Shape stuffing into four 1/2 in. thick patties and set aside. In the top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.

Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.

In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165°. Keep warm.

Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

Especially when the seasons in Wisconsin change, and the weather turns colder, my taste buds seem to want comfort food.  I know my mother's stew recipe by heart, and when I make my grandmother's chicken and dumpling soup it is a welcomed and sentimental journey down memory lane. Food can do that, right!?  

Sometimes, though, I do like to try new recipes, especially comfort foods in winter. We have two delicious recipes straight from our Innkeepers kitchens that you should experiment with and perhaps then add to your own recipe book. Who knows, it may become a sentimental comfort food memory of someone special to you. 

When you add wine and several delicious herbs and spices to a hearty beef stew recipe, you know you have the makings of something delicious. Don't forget to bake a crusty loaf of bread to dip into the gravy! The second recipe of Chicken Alfredo Soup is creamy delicious, and I like that it also has 4 vegetables in it, broccoli, cauliflower, spinach and garlic. Yes, garlic is technically a vegetable. Serve it with garlic bread and a tiramisu dessert. Enjoy!

 

Hearty Beef Stew

Recipe from The Buckingham Inn, Madison:

Ingredients:
2 pounds beef stew meat, cut in 1-inch pieces
Flour, salt and pepper
Olive oil
1 large onion, sliced
Dash each of Worcestershire sauce and hot pepper sauce
1 cup beef bouillon
½ cup dry red wine
1 large can tomatoes, quartered
2 large garlic cloves, smashed
12 peppercorns
3 whole cloves
2 bay leaves
1 teaspoon thyme
¼ cup chopped parsley
2-3 carrots, pared and sliced diagonally
4 medium red potatoes, quartered (or a mix of quartered potatoes and sliced parsnips)
4 ounces mushroom pieces (optional)
1 cup frozen green peas, defrosted
Salt and pepper to taste

Directions:
Dredge stew meat in flour, salt and pepper. Film a frying pan with olive oil and brown the meat over moderately high heat. Transfer pieces of meat as they are browned to a casserole or baking dish. Skim all but a spoonful of fat out of the frying pan or add fresh oil if needed. Add sliced onions to frying pan, stirring and tossing for 3-4 minutes to brown lightly. Scrape the browned onions out over the beef in the casserole dish. Sprinkle beef and onions with Worcestershire sauce and hot pepper sauce. Pour bouillon into frying pan, scraping up any coagulated juices and pour into casserole dish.

Add to casserole dish the wine, tomatoes, garlic, peppercorns, cloves, bay leaves, thyme, parsley, and carrots. Cover and simmer 3-4 hours in 325-degree oven (or stovetop if desired and casserole dish is flameproof) until meat is tender. 30-45 minutes before serving, cook potatoes until almost tender and add to stew. During the last 5 minutes of cooking, add the mushrooms, green peas, salt and pepper to taste.

Chicken Alfredo Soup

Recipe by Fountain Chateau B&B, Hustler:

Ingredients:
2 Tbsp butter
3 cloves garlic, minced
½ lb. chicken breast cooked, cut into bite sized pieces
1 tsp. salt
½ tsp black pepper
4 1/2 cups chicken broth
½ heavy cream,
1 tsp. crushed chili flakes
8 oz cauliflower florets, steamed and chopped
8 oz broccoli florets, steamed and chopped
1 cup parmesan cheese, grated
Flour and broth to make a rue
2 cups spinach, chopped

Directions:
In a large pot over medium high heat melt the butter. Add the garlic and cook for 30 seconds.

Add the chicken and sprinkle with salt and pepper. Stir as it cooks until almost cooked through (about 3- min).

Add remaining ingredients EXCEPT spinach and stir well.   

Make rue with flour and broth of desired thickness. Add to the soup and cover and allow to cook on low for 10 mins stirring occasionally.

Remove from heat and stir in the spinach.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

Of course we love our scrambled eggs but sometimes we just want something new and different for breakfast. How about some yummy egg recipes? Egg bakes are always a hit with company, but these are both delicious and simple enough to try and enjoy anytime. Your family will be delighted!

With most egg bakes you can choose whatever meat is your favorite, and this Egg and Cheese Baked Casserole is no exception. Our second egg recipe calls for cauliflower, and I bet most of you have not used cauliflower in your breakfast recipes. It won't dissapoint! And, if there are leftovers, you can always throw together a salad, and serve for dinner too!  

Egg and Cheese Baked Casserole

Recipe by Fargo Mansion Inn, Lake Mills:

Ingredients:
1 dozen eggs
1/4 cup of milk
1 tablespoon lemon pepper
1 tablespoon All Spice
1 bag frozen hashbrowns
1 bag shredded marble jack cheese
Meats of choice: Ham, sausage, or bacon

Directions:
Use on a 10" x 14" glass pan, sprayed with Pam

Layer the bottom of the pan with a layer of frozen hashbrowns and a layer of shredded marble jack cheese.

In a seperate bowl, break and add eggs, milk, lemon pepper, and All Spice. Whisk and set aside.

Next, layer the pan with your choice of meats: ham, sausage, or bacon.

Finally, add another layer of shredded cheese.

Pour the egg mixture over all.

Bake for 45 minutes in a 375 degree oven. When finished, let cool for 5 minutes. Cut into 8-10 servings.

 

Cauliflower Egg Bake

Recipe from Sweet Autumn Inn, Lake Mills:

Ingredients:
1 head of cauliflower riced (I actually buy a 12oz bag of frozen cauliflower already riced)
1 C cooked quinoa
8 slices of bacon (chopped)
10 lg eggs
1 C whole milk
2 cloves garlic (minced)
2 tsp. Paprika
Kosher salt
Fresh ground black pepper
2 C shredded Cheddar Cheese
2 green onions, thinly sliced, plus more for garnish
Hot sauce for serving (optional, but I use Sriracha)

Directions:
Preheat the oven to 350 degrees

Grate cauliflower head on a box grater and transfer it and the quinoa to a baking dish. (I generally use an 8 1/2" x 11" casserole dish but adjust accordingly to the amount of cauliflower. Don't over fill or it will cook over).

In a large skillet cook bacon over medium heat and drain.

In a large bowl, whisk together eggs, milk, garlic, and paprika. season with salt and pepper.

Top cauliflower with the cheddar, cooked bacon and green onion, pour over the egg mixture.

Bake until eggs are set and toop is golden. 35-40 minutes or until set. If using frozen cauliflower baking time may be longer.

Garnish with hot sauce and green onions.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

Who doesn't love blueberries ~ Eating them right out of the bowl, putting them over yogurt or ice cream or as an ingredient in many wonderful recipes! We have two terrific blueberry recipes to share with you.

Don't be fooled, even if you are not on a gluten-free diet, these gluten-free blueberry muffins are delicous and easy to make for all members of the family to enjoy. The blueberry croissant puff is now a favorite, unique, and yet also so very easy to make.

Enjoy!  

Easy Gluten Free Blueberry Muffins

Recipe by Inn On Lake Wissota, Chippewa Falls:

Ingredients:
1 egg
3/4 cup milk
1/2 cup vegetable oil
1 tsp lemon zest
1 tsp Lemon Extract
2 cups all-purpose flour, or whole wheat flour, or gluten-free flour
1/3 cup sugar
1 TBS baking powder
1 tsp salt
1 cup fresh blueberries or ¾ cup frozen blueberries thawed and rinsed
3 TBS Coarse Sugar

Directions:
Preheat the oven to 400°.  Fill a medium 12-cup muffin tin with paper muffin liners.  Beat the egg, stir in milk, vegetable oil, lemon zest and lemon extract.  The lemon zest and lemon extract are something I added to a basic Blueberry muffin recipe I found years ago.  I felt that recipe was lacking something so I tried adding the lemon zest and extract to add an extra depth of flavor and have been pleased with this recipe ever since.  Stir in flour, sugar, baking powder, and salt until combined.  Fold in blueberries. Fill muffin cups about 2/3 full.  Sprinkle coarse sugar on top of muffins.  Bake 18-22 minutes, until golden brown or a toothpick inserted comes out clean.

 

Blueberry Croissant Puff

Recipe by Apple Tree Lane B&B, Waupaca:

Ingredients:
6-7 small croissants or 3-4 large croissants, broken into small pieces
1 ½ cups fresh or frozen blueberries
1 8oz cream cheese, softened
1 tsp. vanilla
2/3 cup sugar
2 eggs
1 ¼ cup milk

Directions:
Place croissant pieces, evenly in a 9 inch baking dish (I use round pie plate), lightly sprayed with cooking spray. Sprinkle berries over the pieces, evenly. Beat cream cheese & sugar well. Add eggs, vanilla and milk. Pour evenly over the croissants and let stand 20 minutes. Bake at 350 degrees for approximately 45-55 minutes or until set in center and golden brown. Serve warm dusted with powdered sugar.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

When I cook breakfast in the spring, I look for recipes that use spring vegetables. One of my favorite spring vegetable is asparagus. Whether you grow some in your own garden or get from the farmers market, asparagus gives a breakfast just a little bit of elegance and a whole lot of taste.

Our innkeepers share two delicious savory recipes that are perfect for you to try this time of year.

Fresh Asparagus Stuffed Croissants

Recipe by White Lace Inn, Sturgeon Bay:

Ingredients:
6 Large Baked Croissants
3 Large Eggs
1 ½ Cups Milk
12 Slices Monterey Jack Cheese
12 Steamed Asparagus Tips
½ Cup each- green, yellow & red peppers julienned and steamed

Directions:
Whisk together eggs and milk. Spray 9 x 13 baking dish with Pam. Slice croissants in half. Lightly dip bottom half in egg and milk mixture and place on prepared pan. Place one slice of cheese on bottom of croissant, then a portion of peppers and asparagus, followed by another slice of cheese. Dip top half of croissant in egg & milk mixture and place over filling. Refrigerate overnight.

Bake at 350 for 30 minutes. Serves 6

 

Baked Smoked Ham and Asparagus Egg Benedict

Recipe by Westby House Inn, Westby

Ingredients:
3 English Muffins, split
5 T. Butter, melted
12 Asparagus spears, (tips plus 2” of spears), blanched 1 minute
1/4 smoked ham, cut in pieces
8 eggs
1 Cup hollandaise sauce, homemade or from a mix
Salt & pepper to taste
Chopped fresh tarragon, to taste
Juice of one lemon
Lemon slices, sprigs tarragon for garnish

Directions:
Preheat oven to 400 degrees. Put English muffins, cut-side down, in a 9×13-inch dish sprayed with non-stick cooking spray. Pour melted butter over muffins. Top with asparagus and ham. In a bowl, combine eggs and hollandaise sauce. Pour over ingredients in baking dish. Bake for 40 minutes, or until egg mixture is set. Cut squares around English muffin halves. Garnish with lemon slices and tarragon springs to serve. Makes six servings.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

If there is one thing it seems we are all doing during this Safer at Home mandate, is cooking and baking. Experimenting with new and different simple recipes is fun and you just might discover a new favorite. Our foodie expert innkeepers are more than happy to share their tried-and-true recipes with you. Delicousness.

I was always one of those people that purchased granola from a store. It just somehow felt easier and I really didn't think it would be that much better homemade to put what I thought was a lot of time and fuss. Well, I was wrong. Until you make your own granola, you don't know what you are missing. It really is that much better. So go ahead and try it. You might want to make several batches as it will go quick. Eat it plain as a snack or put it over yogurt for a healthy and delicous morning breakfast.

The name alone, Snickerdoodles, is reason enough to want to make these delicous cookies. I seem to always go to my chocolate chip, oatmeal and raisin or peanut butter cookie recipes. So when I discover a cookie that is unmatched in its ingredients, taste and cute name, you have a winner. Bake up a batch of these gems today.

 

Greatest Granola 

Recipe by Artha Sustainable Living Center B&B, Amherst:

Ingredients:
4 cups old-fashioned oats
1 cups coarsely chopped nuts (cashews, pecans, or almonds)
1 cup raw (unroasted) sunflower seeds
½ cup sesame seeds
½ cup Shredded unsweetened coconut
½ teaspoon sea salt
6 tablespoons maple syrup
6 tablespoons canola oil
1 cup raisins, dried bananas or any other dried fruit you like

Directions:
Preheat oven to 300 F. Toss the oats, nuts, sunflower seed, sesame seeds, coconut, and salt to mix in a large bowl. Pour maple syrup and oil over the oat mixture. Stir with a spoon until all is moistened. Spread-about ½ inch thick-on baking sheets and roast for 30 – 40 minutes, stirring occasionally, until golden. Cool thoroughly, then stir in dried fruits. Store in a glass jar.

We serve this in a wine glass as a parfait, layered with yogurt, strawberries, raspberries and bananas. Our guests at the B & B love it.

 

Brown Butter Salted Caramel Snickerdoodles

Recipe by Silver Star B&B, Spring Green, who uses the recipe from The Recipe Critic.

Ingredients:
2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
½ teaspoon sea salt
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼'s
¼ cup granulated sugar
2 teaspoons ground cinnamon
Coarse Sea salt for sprinkling on completed cookies

Directions:
In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. While the butter is cooling, cut the carmel squares into ¼'s. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.

Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt) Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

I always think ahead of what I am going to do with my Easter leftovers. I can at least be guaranteed that there will be plenty of ham leftover. I do this intentionally, as I always buy the biggest ham I can find. There is nothing better than reinventing your Easter leftovers! We have two delicious recipes directly from our Innkeepers that you and your family will love.

If you have never made an Eggs Benedict Casserole, you must try it. I have even had people who don't like traditional eggs benedict, rave about this flavorful breakfast dish. Where making eggs benedict can be fussy, this easy and delicous casserole will leave you plenty of time to enjoy the morning. Keeping the ham to bigger chunks, makes this recipe.

The Pepperjack and Ham Hashbrown Casserole will allow you total flexibility to adjust the recipe for the number of people you want to serve. We have this recipe for two people, but it is easy to change for a larger crowd too. The little bit of horseradish and mustard makes this recipe complete.

Eggs Benedict Casserole

Recipe by Westport B&B, Manitowoc:

Ingredients:
12 oz leftover ham - chopped thicker the better
6 english muffins, toasted and cut into one inch cubes
8 eggs
2 cups whole milk
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Heat broiler. Cut english muffins in half and spread across large sheet pan. Broil until crispy brown, about 3-4 minutes. Cool and cut into 1 inch pieces. Cube ham into 1" pieces. Place half of the ham in a buttered 13x9-in. baking dish. Top with all english muffin cubes and remaining half of ham. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top of english muffin and ham. Cover with plastic wrap and refrigerate 1 hour minimum and up to overnight.

Preheat oven to 375 degrees. Remove casserole from refrigerator to sit on counter and warm up a bit. Bake 30-40 minutes. Casserole is done when toothpick inserted into center comes out clean and edges are brown.


Hollandaise Sauce:
10 tablespoons of butter
4 egg yolks
1 tablespoon of lemon juice
1/4 teaspoon of ground cayenne pepper

Directions for Hollandaise Sause:
Melt the butter. Blend egg yolks, lemon juice, and the cayenne pepper into your blender. Blend the mixture at medium to medium high speed until it lightens in color. The friction generated by the blender blades will heat the egg yolks. Blend about 30 seconds. Lower the blender setting and slowly drizzle the melted warm butter. Continue to blend another 15 to 20 seconds until all the butter is incorporated. Keep warm until using. If you need a thinner consistency if it stands to long add a little warm water and pulse briefly. Will keep 1 hour. Makes 1 cup.

Pepperjack and Ham Hashbrown Casserole

Recipe by Brayton B&B, Oshkosh:

Ingredients:
6 oz. shredded hashbrowns (thawed)
1/4 stick of butter (melted)
1/2 C pepperjack cheese
1/2 C sharp cheddar cheese
1/2 C ham (chopped)
2 eggs
1/4 C milk
Salt, pepper, horseradish, and mustard to taste

Directions:
Preheat oven to 425 degrees.

Mix thawed out hashbrowns with some melted butter. Stir together and press into a bottom of a loaf pan, casserole dish or whatever you have. I was only serving 1, so I used a small square casserole dish. Bake for approx 25 minutes until edges are brown. Let cool completely!

Mix together rest of ingredients and pour over cooled hashbrowns and bake at 350 degrees for 30-40 minutes. Serves 2.

 

You can find more delicious recipes to use Easter leftovers with on our recipes page!

Are you ready to Seek the Unique?

They say that breakfast is the most important meal of the day, but realistically, often we don't have the time to make an elaborate meal at breakfast. Sometimes, it is just a miracle to be able to grab some oatmeal, a yogurt and some fruit ~ usually, a banana on the run.  

So, it is always a delight when we get to prepare and serve a memorable breakfast or even better, brunch! I have read that brunch is more of a movement versus a trend. It is certainly about the food, but also presentation, location and the company you serve. So, be part of the movement!

There are many recipes, but I often like to start with a quiche or strata and then build my varied menu around it. The two recipes below are tried and true begining with the Mushroom Crusted Quiche, perfect for the mushroom lovers. Feel free to experiment with different types of mushrooms too. The Egg Sausage Strata is perfect for those that have a taste for our famous Wisconsin sausage and cheese and is easy to make the night before and refrigerate. This will give you more time in the morning to get the rest of your breakfast/brunch menu completed. Enjoy!

 

Mushroom Crusted Quiche

Recipe by Hidden Serenity B&B, West Bend:

Ingredients:
5 Tbsp butter, divided
1/2 lb. mushrooms, sliced
1/2 cup finely crushed saltine crackers
1/2 cup finely chopped green onions
2 cups shredded baby Swiss cheese
1 cup cottage cheese
3 eggs
1/4 tsp ground cayenne
1/4 tsp paprika

Directions:
Preheat oven to 350 degrees Fahrenheit. In a skillet, melt 3 tablespoons butter over medium heat; add mushrooms and cook until limp. Stir in crushed crackers. Turn mixture into well-greased 9-inch pie pan, pressing mixture evenly over pan bottom and up sides. In same skillet, melt remaining 2 tablespoons butter over medium heat, add onion and cook until transparent. Spread onions over mushroom crust, and then sprinkle evenly with shredded cheese. In a food processor or blender, whirl cottage cheese, eggs and cayenne pepper until smooth. Pour mixture into crust and sprinkle with paprika. Bake for 20-25 minutes or until knife inserted in the middle comes out clean. Let stand for 10 minutes before serving.

 

Egg Sausage Strata

Recipe by Dreams of Yesteryear, Stevens Point:

Ingredients:
8 eggs, slightly beaten
6 slices bread
2 cups milk
1 cup cheddar cheese, grated
1 pound Jimmy Dean sausage
1 tsp. salt
1 teaspoon dry mustard

Directions:
Cook sausage in pan and drain.  Combine eggs, milk, cheese, sausage, salt and mustard. Spray 9 x 12 inch pan with cooking spray. Cover bottom of pan with bread slices and pour mixture over bread.  Bake at 350 degrees for 35 to 40 minutes.  Serve warm. Can make the night before and refrigerate.

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

When spring approaches, it is time to celebrate! When spring fever hits, I know I hang the floral wreath on the door, find the spring decor to carefully arrange throughout the house, and I like to experiment with a new sweet breakfast recipe or two. Recipes that are lighter, brighter, and delicious. Recipes that say spring! 

We have two delicious recipes to share with you, just in time for spring. Serve the Cinnamon & Almond Crusted French Toast with a small pitcher of real Wisconsin maple syrup on the side. Did you know that Wisconsin is one of the top producing states for maple syrup in the United States, fourth in fact, and right behind Maine. One of the best times to tap a tree for sap is early spring, so perfect timing to make this delicious recipe. Don't forget the Wisconsin sausage and an assortment of colorful fruit to round out the breakfast plate. And, don't think cobbler is just for dessert, although nothing beats it slightly warmed with a scoop of vanilla bean ice cream. Why not have cobbler as part of your breakfast? This South Carolina Cobbler recipe features peaches and the colors and flavors definitely say spring. Bon Appétit!    

 

From Rochester Inn, Sheboygan Falls:

Cinnamon & Almond Crusted French Toast

(makes 4-6 servings)

Texas toast (1 ½ slices per guest – 3 per couple)
6 large eggs
1 tsp almond extract
¼ C cream
Cinnamon/sugar mixture – approximately 75% sugar / 25% cinnamon
Raw sliced almonds (pre-chopped in food processor)
Butter
Real maple syrup

Preheat electric griddle to 325 degrees F. Spray with non-stick spray.

Beat eggs, almond extract, & cream together.Dip Texas Toast first in egg mixture, then cinnamon/sugar mixture, then almonds (pressing almonds into toast as needed).Bake for about 5 minutes per side, or until golden brown.When done, slice in half diagonally & serve each guest 3 triangles with a thin pad of butter between each slice.Serve with small pitcher of maple syrup on the side.

**  Note – an excellent gluten-free dish by substituting gluten-free bread for Texas toast!

 

From Fountain Chateau B&B, Hustler :

South Carolina Cobbler

Serves 8

Ingredients:
4 cups sliced peeled fresh or frozen peaches, thawed
1 1/2 cups sugar, divided
1/2 tsp. almond extract
1/2 cup butter, melted
3/4 cup all-purpose flour
2 tsps. baking powder
Pinch of salt
3/4 cup of milk

Directions:
Preheat oven to 350 degrees.

Gently toss peaches, 1 cup sugar and extract; set aside. Pour butter into a 2 qt. baking dish. In a bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350 for 50-55 mintues.

Looking for a couple more sweet breakfast recipe ideas to add to your spring mornings? You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

Time to celebrate St. Patrick's Day with a few Saint Patrick's Day Recipe traditions that Wisconsin loves, whether you are of Irish ancestry or not! It goes along nicely with our tradition to wear green, listen to Irish music, look for the pot of gold over the rainbow, wear a "Kiss Me I'm Irish" shirt, pick a shamrock, eat corned beef and cabbage, and drink a green drink or Guinness beer! 

Have some fun and get your Irish on with these green-themed dishes that are fun to make and eat! The first recipe we help you with is what to do with your left-over corn beef with a tried and true Corn Beef Hash and Eggs recipe. Follow it with a delicious green dessert of Mini Key Lime and Coconut Pies.

We wish you a Happy St. Patrick's Day and Luck of the Irish To You!

 

All recipes and photos by: Taste of Home

Corn Beef Hash and Eggs

Ingredients:
1 package (32 ounces) frozen cubed hash browns
1 1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Directions:
In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.

Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Recipe Link

 

Mini Key Lime and Coconut Pies

Ingredients:

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
3 large egg yolks
2 teaspoons grated lime zest
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/4 cup sweetened shredded coconut, toasted

Directions:
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of 18 greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime zest. Spoon into hot crusts. Bake 7-9 minutes longer or until filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.

Just before serving, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar and extracts; beat until soft peaks form. Remove pies from muffin cups. Top with whipped cream and sprinkle with coconut.

Recipe Link

 

Looking for a couple more options to add to your Saint Patrick's Day Recipe traditions? You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

Yes, you can have your cake and eat it too! We are sharing two delicious cake recipes from our Wisconsin Innkeepers that you can prepare easily. The Apple Bundt Cake is perfect for a snack or baked for breakfast. The Hummingbird Cake, is a southern recipe, and very rich and decadent! It is a must try!

The other "B" in our name is breakfast, but many of our Wisconsin Bed & Breakfast Association Innkeepers also enjoy serving up welcome treats in the afternoon, so delicious goodies are also our Innkeepers specialty. And, really, there are no strict rules, so sometimes a dessert is served after breakfast! So, you can bake these Innkeeper recipes and/or visit any of our Wisconsin Bed & Breakfasts for truly special breakfasts and homemade treats! Enjoy!

 

Apple Cake

Recipe by The Livingston Inn, Madison:

Ingredients:
1 cup oil
2 cups sugar
2 large eggs
1 t. vanilla
2 ½ cups all-purpose flour
1 t. baking soda
1 t. salt
1 t. allspice
2 t. baking powder
2 cups peeled and chopped apples (approx. 4 small apples)
1 cup pecans or walnuts, coarsely chopped
1 cup chopped dates

Directions:
Beat oil, sugar, eggs and vanilla on low speed until creamy. Add dry ingredients a little at a time and beat well after each addition. Fold in fruit and nuts. It’s a very thick batter. Bake in Bundt pan for 45 minutes at 350 degrees and test cake.  Bake at additional 5-minute increments if cake is still not baked all the way through.

 

Hummingbird Cake

Recipe by Apple Tree Lane B&B, Waupaca:

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups oil
1 (8 oz.) can crushed pineapple - do not drain
2 cups bananas, mashed, about 3-4 large bananas
1 cup pecans or walnuts chopped

Directions:
Combine the flour, sugar, baking soda, salt, cinnamon. Mix together with whisk.  Add eggs, vanilla extract, oil, pineapple, bananas, and nuts.  Mix all until moistened. Spray 3 (9 inch) round cake pans or one 9x13 inch pan.  Bake in preheated 350 degree oven 30-35 minutes until cake is done in center.  Frost with Pecan Cream Cheese Frosting!

Pecan Cream Cheese Frosting:
1/4 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 lb. box or about 3 2/3 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup finely chopped pecans

 

You can find more delicious recipes on our recipes page!

Are you ready to Seek the Unique?

There is nothing better than feeling warm and cozy on a chilly winter day, so we found a couple of savory recipes guaranteed to take the chill off!  The Ham, Caramelized Onion, and Gruyere Quiche recipe is perfect for breakfast, lunch or dinner, and will surely be a favorite any time of year. Although we often think of omelets for breakfast, the Northwoods Omelet recipe is also delicious for any meal. Both recipes will be sure to satisfy your craving for some savory goodness!

Ham, Caramelized Onion, and Gruyere Quiche

Recipe by Honeybee Inn, Horicon:

For 5-6 individual tart quiches.

Ingredients:
Your favorite homemade pie crust or refrigerated pie crust 
1 medium-large onion, cut into medium slices
2 T. butter
1/2 cup Gruyere cheese, grated
1/4 cup smoked ham, cut into small pieces
1/4 cup milk
1/4 cup evaporated milk or cream
3 eggs
1 T. fresh thyme, stripped from the stems or 1/2 t. dried thyme
1/4 t. dry mustard
1/2 t. kosher salt
1/4 t. black pepper

Directions:
Roll out pie crust. Press into the pans. Prick bottom of dough with fork. Now bake empty shells at 400 degrees F for about 9 minutes. Saute sliced onions in butter until caramelized. They will take 20-25 minutes. Chop ham into small pieces. Grate cheese. Make egg mixture. Add cheese to bottom of each pastry.  Add some ham.  Add some caramelized onions. Now ladle egg mixture over each tart. Bake uncovered at 350 degrees F for about 20-25 minutes.

 

Sweet Autumn Inn's Northwoods Omelet

Recipe by Sweet Autumn Inn, Lake Mills:

Ingredients:
2 eggs
Parsley
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Swiss cheese
Chives
Sour cream
Paprika
Sweet Red & Ancho Chili Pepper Relish, for garnish

Northwoods Filling Ingredients:
1 rib celery, diced
3-4 chopped green onions, or 1/4 cup chopped yellow onion
1 1/2 - 2 cups cooked wild rice
1 cup sauteed sliced Portobello mushrooms, (optional)
12 ounces bulk breakfast sausage
1/3 cup Craisins, (optional)

Preparation:
Beat the eggs with a fork and add in a pinch of parsley. Pour the eggs into a piping hot omelet pan sprayed with non-stick cooking spray. Cook the omelet and top with the cheeses. Spread 1/2 cup Northwoods filling on half of the omelet. Fold the omelet over the filling and slip from the pan onto a warm plate. Sprinkle with paprika, garnish with sour cream and relish, and sprinkle with chives and parsley. Serve warm with toast and jam.

For the Northwoods filling: Cook the rice according to package directions. Saute the celery and onion until soft. Remove from pan and keep warm. Saute the mushrooms in a bit of butter and olive oil. Remove from pan and mix with the celery and onion. In a large saute pan, brown the sausage until no longer pink. Drain well. Stir in the wild rice and the celery mixture; set aside but keep warm. If using the Craisins, soften 5 minutes in enough hot water to cover. Drain, chop, and add to the wild rice mixture. You will have enough filling for several omelets.

What are some of your favorite savory recipes to beat those winter chills? Share them with us on our Facebook Page!

Are you ready to Seek the Unique?

February is the month of romance! So, what better way is there to get the month started then by sharing some Valentine recipes. Many of our innkeepers will have sweet treats and beverages to greet their guests.  So we included a French Hot Cocoa Supreme recipe that will satisfy your sweet cravings and warm you up on a cold winter day.  Don't forget that breakfast can be indulgent and Valentine festive too!  That is why we included a beautiful and tasty recipe for Red Velvet Pancakes with Deveonshire Cream Filling.  This will certainly start your day with love and put a smile on your Valentine!  

Red Velvet Pancakes with Devonshire Cream Filling

Recipe by Westby House Inn, Westby:

Mix:
2 cups Pancake Mix (dry)
2 T. Cocoa Powder
1 t. Cinnamon

Measure the liquid quantity per the pancake mix instructions and add one teaspoon red food coloring per one cup of liquid. Melt 2 ounces of butter.

Add the red color liquid and butter to dry mix. Preheat griddle. Make 4-inch pancakes. Keep warm until ready to serve.

Devonshire Cream – can be made ahead:
Whip 4 ounces softened cream cheese, 1/4 cup sour cream until smooth and creamy. Add 3-4 tablespoons powdered sugar, 1 teaspoon vanilla and 1 tablespoon orange juice to the cream filling.

To assemble, alternate cream filling and pancakes. Stack at least 4-6 pancakes high. Add fresh sliced strawberries, pecan pieces and white chocolate chips. Drizzles with maple syrup and dust with powdered sugar.

 

French Hot Cocoa Supreme

Recipe by Cameo Rose Victorian Country Inn, Belleville:

(Prepare Chocolate Mixture Ahead of Time)

Ingredients:
1/2 Cup Ghiradelli Chocolate Chips (60% Cocoa)
1/4 C. Light Corn Syrup
3-4 Tbsp. Water
1/2 Tsp. Almond Extract
1/2 Tsp. Ground Cinnamon
1/8 Tsp. Ground Nutmeg
1 C. Chilled Cream
4 C. Milk
Amaretto (if Desired)

Chocolate Mixture: (In heavy medium saucepan) Heat chocolate pieces, corn syrup, water and spices over low heat, stirring until chocolate is melted and smooth. Stir in almond extract. Chill.

In chilled bowl, beat cream until stiff, adding chilled chocolate gradually. Continuing beating until mixture mounds when dropped from a spoon. Refrigerate.

Just before serving, heat milk through but do not boil. Fill cups 1/2 full with whipped cream mixture and add hot milk to complete. Stir to blend. Add Amaretto if desired. Top with whipped cream and shaved Ghiradelli chocolate to garnish. Inhale the rich chocolate aroma and enjoy!

Are you ready to Seek the Unique?

Nothing beats the comfort, warmth, and taste of good home cooking, especially in the winter months. Take a treasured recipe, and add to that some local, fresh ingredients, and you have recipes that will quickly become favorites any time of the year. And no one knows local and fresh like our innkeepers! Are you ready to bake up some cherry topped german pancakes? For good measure, we've also included pumpkin bread, a favorite among the recipes that will certainly keep you warm and cozy this season – think of it as dessert at breakfast!

Cherry Topped German Pancakes

Recipe by Westphal Mansion Inn, Hartford:

Ingredients:

Cooking spray
5 eggs
1 ¼ cup flour
1 ¼ cup milk
1 tsp vanilla
1 tsp sugar
Dash of salt
Canned fruit pie filling (warmed) or soft baked apple slices work great too!
Cool whip/for garnish

Directions:

Preheat oven to 425°F. Place a 10 inch cast iron skillet on the center rack in a preheated oven or use 6/ one serving mini baking dishes and place them on a cookie sheet in the oven for 3 minutes. Meanwhile, mix ingredients 1-7 in a bowl and beat with mixer until blended. Remove hot bakeware from oven after 3 min. Spray the hot skillet or 6 individual baking dishes with cooking spray. Pour batter into the hot/sprayed pans. Return to the oven for 20-25 minutes for the skillet and 15-20 min. for the 6 mini baking pans. Cut into wedges or serve single portion baking dish ones. Sprinkle with powder sugar and top with warmed can cherries or any kind of warmed fruit; top with whip cream.

 

Pumpkin Bread

Recipe by Eagle Centre House B&B, Eagle:

Ingredients:

1/2 cup salad oil
1/2 cup water
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1 2/3 cups flour
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins, (optional)
1/2 cup nuts, (optional)

Directions:

Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan. In a small bowl, whisk together the oil and water. In a large bowl, combine the sugar, cinnamon, nutmeg, baking soda, and baking powder. Add the flour mixture to the pumpkin mixture and mix to combine. Add the oil/water mixture and stir to incorporate. Fold in the raisins and nuts and pour into the prepared pan. Bake 1 hour, or until a knife inserted in the center comes away clean.

Are you ready to Seek the Unique?

Wisconsin innkeepers really can’t help themselves when it comes to a good fall recipe to "cozy up" in the kitchen with on a crisp autumn morning. So it seemed only right to dedicate a story to a few fall recipe favorites that are sure to warm up any chilly morning.

Deep Dish Apple Berry Pancake

Recipe by Cameo Rose Victorian Country Inn, Belleville

Ingredients:

1 stick butter
6 extra large eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 teaspoon plus 1 tablespoon cinnamon, divided
1/8 teaspoon plus 1/4 teaspoon nutmeg, divided
1 cup flour
1/3 cup sugar
1/4 teaspoon salt
6 large apples, sliced
1 teaspoon allspice
1 teaspoon pumpkin pie spice
1/2 cup each of whole cranberries, blackberries, and raspberries (fresh or frozen)
1/2 cup coarsely chopped pecans
1/2 cup packed brown sugar

Heat oven to 425 degrees. Spray the bottom and sides of a 9x13-inch baking dish with non-stick cooking spray or shortening. Cut the butter into 1/2-inch chunks and place in the bottom of the dish. Place the dish in the oven 5-7 minutes, or just until the butter begins to sizzle, but no longer. While the butter is melting, layer the eggs, milk, vanilla, maple extract, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, flour, sugar and salt into a blender. Blend until well mixed, about 1-2 minutes. Remove the dish from the oven and fill with the apple slices. Sprinkle with the remaining cinnamon and nutmeg, the allspice, and pumpkin pie spice. Bake 8 minutes to slightly soften the apples. Remove the dish from the oven and top with the berries and pecans. Pour the batter from the blender over the top and sprinkle with brown sugar. Bake 20 minutes (do not open the oven door) then remove and allow to set for 5 minutes before cutting into desired sizes. Garnish with powdered sugar, whipped cream, fresh berries, and cinnamon or mint leaf. Grate fresh nutmeg on top and serve with sausage.

 

Dreams Sausage Strata

Recipe by Dreams of Yesteryear, Stevens Point

Ingredients:

12 slices white bread, crusts removed
3/4 cup grated sharp Cheddar cheese
1 pound Italian sausage, browned
8 large eggs
3 cups milk
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dry mustard

Grease or spray a 9x12-inch cake pan. Line the bottom of the sish with bread. Sprinkle the cheese then the sausage over the top. In a large bowl, combine the milk, eggs, and spices. Pour the mixture over the bread, cover with plastic wrap, and refrigerate overnight.

The following morning: Preheat oven to 350 degrees and bake 45 minutes.

 

Are you ready to Seek the Unique?

After months of cold temperatures and snow covered everything, it's time to "Think Spring"! What better way to do that then to create some delicious new spring recipes using a variety of fruits and vegetables you typically find in the season. We have put together, and are happy to share, these recipes from some of our foodie innkeepers. With these "Think Spring" like recipes for you straight from the garden, you will be inspired to cook and bake and leave that spring cleaning for another time! Bon appetit!

Top 5 Spring Recipes From Our Innkeepers

 

---

From Phipps Inn, Hudson:

Rhubarb Pie

Heat oven to 425 degrees F.

Crust (for 9” pie):
2 cups flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons Butter Flavored Crisco
4 1/2 Tablespoons ice water

Mix flour and salt. Cut in shortening. Add water mix until all flour is moistened. Gather dough into a ball and divide in half. Shape halves into flattened discs. Roll one disc 2” larger than pie pan. Place bottom crust in pan. Trim edges to edge of pan.

Filling:
1 1/2 cups sugar
1/3 cup flour
4 1/2 cups rhubarb cut in 1/2” pieces
2 Tablespoons butter, divided

Mix sugar and flour, add rhubarb and toss to coat. Scoop rhubarb and all sugar/flour mixture into crust. Divide butter into 4 or 5 pieces and place on rhubarb.

Roll out top crust. Cut a few slits in crust. Place over rhubarb. Fold extra crust under bottom crust and seal and flute or press with fork. Sprinkle with 1 teaspoon sugar. Cover edges with aluminum foil to prevent over-browning.

Bake 40-50 minutes or until juice begins to bubble through slits in crust.

 

---

From Franklin Street Inn, Appleton:

Apricot-Orange Cream Scones

Ingredients:
2 c. flour
3 Tbs. sugar
3 tsp. baking powder
2 tsp. grated orange peel
1/2 tsp. salt
1/2 c. dried chopped apricots
1/2 c. white vanilla chips
1 1/3 c. whipping cream

Frosting:
2-3 Tbs. orange juice
Zest from 1 orange
1 c. powdered sugar

Directions:
Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl combine first seven ingredients. Mix well. Add whipping cream all at once, stir just until dry ingredients are moistened. (If not moist enough, then you can use more cream usually by about 1/4 c.). On a lightly floured surface, knead dough 6-7 times still smooth, do not over mix! Divide in half and pat into two 6 inch rounds. Cut into 4 wedges. Place rounds 2 inches apart on cookie sheet. Bake at 400 degrees for 10-13 minutes till golden brown. Cool 5 minutes. Mix powdered sugar and orange juice, then drizzle over warm scones.

Best served warm. Makes 8 large scones. Kitchen tip: you can combine first seven ingredients and store in air tight bow on the counter. Then in the morning add the cream and follow recipe from there. Grate orange for zest flavor & then juice orange. Combine and refrigerate. In the morning, add powdered sugar to the orange mixture to make frosting.

 

---

Enjoy these spring recipes! Do you want further inspiration? Then check out our "We are Foodies ~ Recipes" page on our Wisconsin Bed & Breakfast Association website. We are always adding both sweet and savory breakfast deliciousness for you to try. Know that if you don't want to cook, you can always choose to experience one of our many wonderful Wisconsin Bed & Breakfast Association member inns where you leave the cooking and hospitality to them and just enjoy your time!

Are you ready to Seek the Unique?

Orange Chocolate Fondue - Chocolate Recipe

• 3/4 cup heavy cream
• 8 ounces bittersweet baking chocolate
• 8 ounces 1 package Orange Chocolate Squares, finely chopped
• 1/4 cup Grand Marnier (optional)
• Marshmallows, fruit, pound cake, biscotti, brownies, or whatever else your heart desires as dippers!

• In a small sauce pan, heat the cream until its bubbling
• Lower heat to simmer and stir in chocolate, 1/2 cup at a time. Stir rapidly to melt the chocolate completely into the cream.
• Take the chocolate sauce off of the heat and stir in the optional Grand Marnier. Serve with your choice of dippers and enjoy!

 

Are you ready to Seek the Unique?

Let’s set aside pancake, omelette and pastry recipes for some Christmas cookie recipes, shall we? We dug deep into our recipe archives for Christmas cookie recipes that guests love best. The greatest part of this is that they’re easy! Delicious results ahead.

We all have our favorite Christmas cookie recipes, the ones that the kids and relatives insist you make every year. Add to that collection with these favorites. P.S. While Santa will surely love these as a late night snack, we do give you permission to eat these at breakfast too. After, all, we are the bed and breakfast association!

 

Extra Special Gingersnap Cookies

Makes 4 Dozen

¾ cup butter or margarine
1 cup sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Preheat oven to 375 degrees. In a medium bowl, cream together the butter and sugar. Add the egg and molasses and beat well. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. Gradually add the dry mixture to the creamed mixture; mix well. Chill the dough and then roll into 1 ¼ inch balls. Dip in additional sugar and place 2 inches apart on ungreased cookie sheets. Bake 10 minutes, or until set and surface cracks. Cook on wire racks.

 

Santa’s Melt In Your Mouth Sugar Cookies

Makes Approximately 4 Dozen

2 ¼ cups flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup butter (no substitutions), softened
½ cup powdered sugar
½ cup granulated sugar
1 egg
½ cup vegetable oil
1 teaspoon vanilla
Additional sugar to roll the cookies

Preheat oven to 350 degrees. Combine flour, baking soda, cream of tartar, and salt. In large bowl, beat butter, powdered sugar, and granulated sugar on medium speed about 2 minutes or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping the bowl. Place some additional sugar in small bowl or saucer. Shape dough into ¾ inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip a glass with a cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 ½ inch ball. Bake 10-11 minutes until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container. Please note: Frosting and sprinkles are always a good idea too!

 

Peanut Butter Cup Lovers Cookies

Makes 40 Cookies

1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups

Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

 

Chocolate Chip Bacon Surprise

¾ cup unsalted butter, melted
1 cup granulated sugar
¾ cup light brown sugar
2 teaspoons vanilla extract
3 cups flour
2 eggs
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons cornstarch
½ cup milk chocolate chips
½ semi-sweet chocolate chips
½ cup chopped bacon

Preheat oven to 350 degrees.Melt butter in microwave in 10-second increments until fully dissolved. Combine all dry ingredients in medium mixing bowl and whisk to combine, set aside. Cream butter and sugars 2 minutes until fully incorporated. Add eggs one at a time and mix until just combined. Add 2 teaspoons of vanilla. Gradually fold in flour roughly one cup at a time until dough is slightly tacky. Add chips and bacon and mix with wooden spoon until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. Bake cookies on lined baking sheet for 8-9 minutes, or until barely golden brown. Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.

 

Better Than Cereal Cookies

Makes Approximately 1 Dozen

½ cup rolled oats
½ cup applesauce or mashed banana
½ teaspoon pure vanilla extract
¼ cup almond or cashew butter
1/16 teaspoon salt
2-3 tablespoons mini chocolate chips
2 ½ tablespoons freeze-dried raspberries
Optional 2 tablespoons sugar

Preheat oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. Please note: These cookies really are a wonderful breakfast cookie!

 

Are you ready to Seek the Unique?

 

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.

Sweet Treat from Blacksmith Inn On The Shore in Baileys Harbor: Pumpkin Pecan Muffins Ingredients 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.  

Savory Breakfast from Cream Pitcher B&B in Blue River: Eggs Taos Ingredients 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 9x13-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.  

Sweet Breakfast from Red Forest B&B in Two Rivers: Baked German Apple Pancake Ingredients 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.  

Autumn Inspired Fruit from Cameo Rose Victorian Country Inn in Belleville: Black Raspberry & Chambord Poached Pears Ingredients 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.

 

Are you ready to Seek the Unique?

 

    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.” [caption id="attachment_2676" align="aligncenter" width="384"] Bowman's Oak Hill Wild Rice Cranapple Bake[/caption] 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. [caption id="attachment_2709" align="aligncenter" width="399"] Dinning Area of Fountain Chateau B&B - Hustler[/caption] 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 Preparation: Pancakes: 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. Chutney: 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   [caption id="attachment_848" align="aligncenter" width="357"] Lindsay House B&B - Manawa[/caption] 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: [caption id="attachment_2695" align="aligncenter" width="366"] Jay Lee Inn - Elkhart Lake[/caption] 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. [caption id="attachment_2696" align="aligncenter" width="377"] Garden Gate B&B - Sturgeon Bay[/caption] 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. [caption id="attachment_2697" align="aligncenter" width="402"] Hamilton House B&B - Whitewater[/caption] 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.   [caption id="attachment_2701" align="alignleft" width="283"] Old Rittenhouse Inn - Bayfield[/caption] [caption id="attachment_1920" align="alignright" width="178"] White Gull Inn - Fish Creek[/caption]               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!  

Are you ready to Seek the Unique?

 

  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. [caption id="attachment_2529" align="aligncenter" width="300"] Strawberry Rhubarb Muffins[/caption] 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.   [caption id="attachment_2530" align="aligncenter" width="300"] Rhubarb Coffee Cake[/caption] 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 9x13-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.  

Are you ready to Seek the Unique?

 

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 8x8 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!

 

 Are you ready to Seek the Unique?

 

  [caption id="attachment_1707" align="aligncenter" width="374"] Snow-covered Cameo Rose Victorian Country Inn[/caption] 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.  

  [caption id="attachment_2072" align="aligncenter" width="434"] Brayton B&B[/caption]   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.   [caption id="attachment_2073" align="aligncenter" width="300"] Brayton B&B Cheesy Crabby Appetizers[/caption]

Are you ready to Seek the Unique?

 

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. Garden Gate B&B is located in Sturgeon Bay, the gateway to Door County. The innkeepers don’t mince words when it comes to food, noting that breakfast is their signature. They shop the local farmers’ market to source super fresh ingredients, like those used in this Brunch Strata. Brunch Strata 3 cups sliced mushrooms 3 cups chopped zucchini 2 cups fully cooked ham, cubed 1 ½ cups chopped onions 1 ½ cups chopped green peppers 2 garlic cloves, minced 1/3 cup vegetable oil 3 8-oz. packages 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 ramekin dishes. Bake uncovered at 350 degrees F for 35-40 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before serving.   This cobbler recipe from Lake Ripley Lodge B&B in Cambridge is the perfect springtime dessert. And this B&B is the perfect summertime destination, thanks to all the classic vacation accoutrements here – screened wrap-around lakefront porch, patio, shade trees, pretty gardens, private swim pier, kayaks and canoes, yard games, you name it!   Rhubarb Strawberry Cobbler   1 cup white sugar 3 tablespoons all-purpose flour 3 ½ cups sliced fresh strawberries 3 ½ cups diced fresh rhubarb 2 tsp vanilla or almond flavoring 1 ½ cups all-purpose flour 1 cup packed brown sugar 1 cup butter 1 cup rolled oats ½ cups almonds, chopped Preheat oven to 375 degrees F. In a large bowl, mix white sugar, 3 tablespoons flour, vanilla, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 ½ cups flour, brown sugar, butter, and oats until crumbly. Add chopped almonds. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

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. [caption id="attachment_1840" align="aligncenter" width="300"] WI Cheese Oven Omelet[/caption]

  8 eggs                                                            ¼ cup sliced or chopped mushrooms ½ cup sour cream                                     1¼ cup shredded cheddar cheese 6-8 pre-cooked sausage links                 2 Tablespoons chopped onion [caption id="attachment_1842" align="aligncenter" width="300"] A sample of the fresh ingredients used for the Wisconsin Cheese Oven Omelet[/caption] Preheat oven to 325°F.  Spray a 9” square baking dish with non-stick cooking spray.  Sprinkle the mushrooms and onion in the bottom of the dish.   Beat eggs, sour cream, milk and one cup of cheese.  Pour into baking dish.  Top with remaining cheese.  Bake for 45 minutes, or until a knife inserted in the middle comes away clean.   Variations and tips:

• Substitute chopped ham for the sausage and Swiss cheese for the cheddar cheese
• Have some folks who don’t like mushrooms? Instead of adding the mushrooms to the omelet, sauteé them in butter and serve on the side to those who enjoy them.
• This recipe is a wonderful basic baked omelet recipe, it’s fun to experiment with any combination of fresh veggies and breakfast meats you enjoy.
• This is an easy recipe to cut in half, just bake in a glass bread pan for two servings.

  Serves 4-8 As you can see, it's not difficult to cook a Celiac Friendly recipe.  Yet, the Innkeepers of the Wisconsin Bed & Breakfast Association know it can be difficult for folks with dietary restrictions such as Celiac Disease to dine out.  There is always the worry of how the food is really prepared, fearing a flare-up if even a small morsel of gluten is ingested, making travel more of a hassle than what it may be worth.  We want to assure you many of our  innkeepers are experienced in preparing Gluten Free breakfast dishes and it is our goal to provide you with a unique experience.  This recipe is a wonderful example of how we can accommodate people with dietary restrictions without setting them apart from the rest of the group.  If you are thinking about spending time at one of the WBBA member inns, don't hesitate to call the innkeeper and have a conversation about your dietary issues and to be sure the innkeeper is able to meet your dietary requirements.  WBBA innkeepers are in the business because they love hospitality and they love taking care of their guests.  As a reminder, 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? We hope to see you soon!  

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) [caption id="attachment_1821" align="alignnone" width="300"] Rhubarb Coffee Cake[/caption] 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 9x13-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?

[caption id="attachment_1818" align="alignnone" width="300"] Veggie Pie[/caption]   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) [caption id="attachment_1821" align="alignnone" width="300"] Rhubarb Coffee Cake[/caption] 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 9x13-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?  

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.  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 for 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!