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

 

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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.

 

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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.

 

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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?

 

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?

 

The music scene in Wisconsin has taken some intriguing, indie twists in the last few years, with festivals featuring performers you’d only expect to see on the coasts. Buy your tickets and book your B&B for music events in Eau Claire, Appleton, Wausau and more.

Wisconsin’s live music calendar this summer should impress even east and west coast concert fans. Here are a handful of still-insider gems that are getting bigger by the year. Eaux Claires in Eau Claire, June 16-17, the brainchild of Bon Iver’s Justin Vernon, is a multi-stage experience with live music, performance art and visual art. Stay: The English Tudor-style Otter Creek Inn gives you room to spread out after being in the crowd at Eaux Claires. [caption id="attachment_1903" align="aligncenter" width="300"] Otter Creek Inn[/caption] Driftless Music Festival in Viroqua, July 8, features jazz, swing, bluegrass and zydeco genres. Stay: Cream Pitcher B&B in Blue River and Westby House Inn in Westby are both an easy drive from this music fest. [gallery columns="2" ids="734,396"] Acoustic Fest in Manitowoc, July 15, showcases the talents of accomplished acoustic musicians. All proceeds go to local scholarships and community organizations. Stay: Guests of Westport B&B are treated to a full candlelight breakfast, a nice complement to the unplugged vibe of the acoustic festival. [caption id="attachment_1904" align="aligncenter" width="450"] Westport Bed & Breakfast[/caption] Mile of Music in Appleton, August 3-6, prides itself on being cover-free, meaning only original music from hundreds of artists and it’s all free. Stay: Franklin Street Inn is the perfect mix of Victorian charm and modern amenities, providing a quiet oasis after hearing all those great artists perform. [caption id="attachment_1905" align="aligncenter" width="450"] Franklin Street Inn[/caption] Big Bull Falls Blues Fest, Wausau, August 18-19, is Wisconsin’s longest running blues fest. Stay: The Stewart Inn was designed by one of the founders of the American Arts & Crafts movement with luxurious rooms that will make you feel like an A-list musician yourself. [caption id="attachment_1906" align="aligncenter" width="450"] The Stewart Inn[/caption] Music Festivals allow fans an opportunity to sample a large number of bands in just a few days.  The rise in the popularity of the living like the locals also adds to the allure, giving folks who value experiences much more than owning things, an opportunity to not only enjoy some music, but also experience the community around the festival. They get a chance to break away from the business of their everyday lives and sample something out of the ordinary.  For those who love the camaraderie of a diverse group of folks coming together for one weekend to enjoy their favorite genre of music, but then would prefer to leave that all behind for a quiet, restful night's sleep, the WBBA Inns are the place for you.  Our Innkeepers can provide the peaceful respite you crave to rejuvenate and be ready for all of the mayhem another day has to offer.  We always like to remind our readers that all WBBA members are licensed, inspected and insured.  So rest asured, 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?

Inns Near the New FLW Trail It was 150 years ago this year that Frank Lloyd Wright was born in Wisconsin. People are often surprised to know that Wisconsin has more FLW-designed buildings – 41 in all - than any other state. A new FLW Trail showcases nine buildings open for tours. Plan your motor route with stays at B&Bs along the way. [caption id="attachment_1770" align="aligncenter" width="300"] Frank Lloyd Wright Home in Milwaukee[/caption]

Frank Lloyd Wright was born in Richland Center, Wisconsin in 1867. To mark the occasion, the state has just christened a new Frank Lloyd Wright Trail with stops at nine buildings in the southern part of the state, all open to the public. Here are the iconic buildings on the trail, with B&Bs nearby to make this motor route an architectural adventure from start to finish. Start in Racine and tour the SC Johnson Administration Building and Research Tower as well as Wingspread in nearby Wind Point. Stay: The Christmas House B&B is on the National Register of Historic Places and within walking distance to Lake Michigan and the Racine downtown. Head to Milwaukee to see the Burnham American System Built Homes. Stay: There are three nearby B&Bs, each with their own architectural pedigree. Washington House Inn [caption id="attachment_1771" align="alignleft" width="212"] Washington House Inn Guest Room[/caption] in Cedarburg is set in a gem of an 1886 Victorian cream city brick building. Pedal’rs Inn in Wales is a grand Queen Ann Victorian with modern, luxuries amenities within. And the Westphal Mansion Inn in Hartford is an English Tudor that retains all its original architectural features. Then it’s off to Madison, for a stroll of the Monona Terrace and the First Unitarian Society Meeting House. Stay: The mix of B&Bs here is as eclectic as the city itself. The Livingston Inn features stunning architectural details inside and out, including nine fireplaces, 11-foot ceilings, and a glass atrium. Hotel Ruby Marie first received its lodging license in 1873, primarily used as a railroad hotel back then. The Buckingham Inn is a classic 1911 Prairie-style residence influenced by the designs of Frank Lloyd Wright but with a University of Wisconsin campus vibe. If you’d prefer to spend the night outside the city, then Victorian Dreams in Lodi and Altemus Corners in Stoughton are excellent choices for a relaxing night’s sleep. Next is Spring Green, home to Taliesin and the FLW Visitor Center as well as the Wyoming Valley School Cultural Arts Center. Stay: Silver Star B&B is a secluded country-style log lodge set on a bucolic 340-acre estate. [caption id="attachment_734" align="alignright" width="300"] A 'long and winding road' leads you to the Cream Pitcher B&B, in Blue River.[/caption]   The route fittingly finished up in Wright’s birthplace, Richland Center, where you can tour the AD German Warehouse. Stay: There are two inns within a quick drive. Sheer Memories B&B in Muscoda overlooks the Wisconsin River Valley, while Cream Pitcher B&B in Blue River is built on a historic 1854 farm.       Frank Lloyd Wright was a visionary, a man ahead of his time, who believed in designing structures that were in harmony with humanity and its environment. All of his projects were unique. just like theB&B's in the Wisconsin Bed & Breakfast Association.  WBBA Innkeepers are passionate about creating a space that will help you reconnect with the environment around you.  Another important item to point out, 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?

Some of us are tomato snobs – we only eat fresh tomatoes grown in our gardens or sourced from local farms.  And once you start eating this way, there’s no going back.  If your tomato plants are heavy with sun ripened Roma, Wisconsin 55 and Better Boy varieties, then you’ll want to try this tomato recipe from the Cream Pitcher B&B in Blue River, Wisconsin’s Southwest “Driftless” area. Heirloom Tomato Pie 1 cup flour ¾ cup yellow cornmeal ¾ tsp salt 1 stick cold, unsalted butter cheese (cut into ½-inch pieces) ¾ cup, plus 3 Tbsp shredded Manchego cheese 4 Tbsp ice water dried beans (as weights) 1 tsp chopped fresh thyme Filling 2 Tbsp olive oil, divided 1 large onion, thinly sliced 2¼ lbs. mixed heirloom tomatoes ¾ cup shredded mozzarella ¼ cup mayonnaise 3 Tbsp breadcrumbs 3 Tbsp chopped fresh chives 3 Tbsp chopped fresh parsley 1 tsp chopped fresh thyme kosher salt freshly  ground pepper   Pulse the flour, cornmeal and salt in a food processor to combine. Add the butter and 3 tablespoons Manchego. Pulse until the mixture resembles coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons of ice water and pulse until the dough comes together. Add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes. Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9½-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat oven to 350°F. Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10–15 more minutes. Transfer to a rack to cool. For the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes. Toss with 1 teaspoon kosher salt in a colander. Let drain about 30 minutes, gently tossing occasionally. Increase oven temperature to 375°F. Combine the remaining ¾ cup Manchego, mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, thyme, ¼ teaspoon each kosher salt and pepper and the sautéed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with remaining 1 tablespoon each chives and parsley.   [caption id="attachment_734" align="aligncenter" width="300"] A 'long and winding road' leads you to the Cream Pitcher B&B, in Blue River. Situated among the hills in Richland County (southwest Wisconsin), this unglaciated area offers awesome beauty as well as outdoor activities in every season. There are more than 3 miles of hiking trails through the 100 acres of woodland. Watch deer, turkeys and other wildlife; see and hear many species of birds. Enjoy the creek that flows close by...and the warm hospitality of innkeepers Diane & Vern.[/caption]