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.

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Wisconsin breweries heritage is the stuff of legends. Records of the state’s earliest breweries date back to the 1830s when German immigrants brought their knowledge of brewing techniques to the state. The titans of beer – think family names including Pabst, Miller and Schlitz – helped Milwaukee earn the unofficial title as “the beer capital of the world.”

The wine landscape is nothing to sniff at either, unless you’re taking in the aroma of a fine Wisconsin wine made with cold-hardy grapes before enjoying a sip. Would you be surprised to learn there are 100+ Wisconsin wineries?

We mustn’t leave out distilled spirits either, as the craft cocktail craze is only gaining in popularity in Wisconsin and across the country. Let's take a look at just a small sample of the many local breweries, wineries, and distilleries across the state.

Valley Springs Farm B&B, Reedsburg

We'll start in Sauk County, which boasts several family-owned wineries and distilleries. Baraboo Bluff Winery & Driftless Glen Distillery are both located in Baraboo with Narrows Creek Winery located in Loganville. After visiting, make an experience out of it at Valley Springs Farm B&B in nearby Reedsburg, where you can escape to enjoy the tranquility of the farm.

Cameo Rose Victorian Country Inn, Belleville

Cameo Rose Victorian County Inn in Belleville is centrally located to many microbreweries, distilleries and wineries. New Glarus Brewing Company, Bailey's Run Vineyard, and Hawk's Mill Winehaus are 15 minutes south in New Glarus; Wisconsin Brewing Company and Fisher King Winery are 7 minutes north. These are only a handful of the many wineries, breweries, and distilleries around the area. Let the innkeepers of Cameo Rose Victorian Country Inn help you with suggestions and directions. Once your travels are done for the day, relax with beverages and sweet treats in this beautiful Inn.

Inn On Lake Wissota, Chippewa Falls

Inn on Lake Wissota in Chippewa Falls is fortunate to be located within 5 miles of Leinenkugel's Brewery. They have been brewing beer for over 150 years. Take a tour and enjoy some of their seasonal beers in the lodge. Jim and Kurt, the founders of Chippewa River Distillery and Brewster Bros. Brewing Co., boast a friendship of 25 years. Jim and Kurt merged their professional experience and entrepreneurial spirit and successfully opened Chippewa River Distillery and Brewster Bros. Brewing Co. in downtown Chippewa Falls. That deserves a toast! River Bend Vineyard & Distillery, whether you like sweet, dry, red or white, River Bend is confident you'll love their award winning wines. Their debut line of Craftsman spirits are hand-made in small batches in a "grain-to-glass" distillery. Each step in the process is carefully controlled. From milling and mashing to fermenting, distilling and bottling... producing truly authentic spirits of the highest quality.

Lake Ripley Lodge, Cambridge

Finally, there's Lake Ripley Lodge in Cambridge. Tyranena Brewery in Lake Mills is just minutes away from the B&B. There, you can enjoy their award winning brews at the brewery tasting room and bring a "growler" back to the lodge and enjoy a fresh brew! Capital Brewery in Middleton would be on the short list of stops to make on a brewery tour of the area. Lake Ripley Lodge is just a short Distance to Northleaf Winery and Lewis Station Winery. For those that want to stick close to the B&B, you can always check out Cambridge Winery and Dancing Goat Distillery right in Cambridge. 

We could go on and on about all the many breweries, wineries, and distilleries in Wisconsin! We've given you just a few examples of WBBA member inns that are on the Wine, Beer, & Distilleries Trail but there's plenty more. You can find a complete list of member inns on the trail on our website under the "Area Experiences" tab.

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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

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.

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  [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.