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?

  [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?

 

The annual Cranberry Festival in Warrens has come and gone, with cranberry fests in Eagle River and Stone Lake coming up this weekend.  All of which means the tangy red fruit –Wisconsin’s official state fruit by the way - will soon be hitting grocery stores for all those favorite cold-weather recipes and holiday treats. Stewart Inn in Wausau shared with us this recipe for Irish Oats that just begs for a lazy morning, a bottomless cup of strong coffee and good conversation. Irish Oats with Fruit & Cranberry Syrup [caption id="attachment_842" align="alignright" width="300"] Cozy sitting room at the Stewart Inn, Wausau[/caption] 1 cup water 1 cup milk or soy milk 1 Tbsp brown sugar or 1 package Splenda ¼ tsp cinnamon ⅛ tsp salt ¾ cup steel cut oats 1 can frozen cranberry juice concentrate Fruit Topping ¾ cup water ⅛ tsp salt ¼ tsp cinnamon 2 each dried apricots, prunes, and dates, chopped ¼ cup Craisins ¼ Granny Smith apple, peeled, and chopped pecans and blueberries ½ banana, chopped 2 Tbsp cream or soy milk Plan ahead, this dish needs to refrigerate overnight. In a saucepan over medium-high heat, combine the first five ingredients and bring to a boil. Stir in the oats, reduce heat, and continue cooking, stirring occasionally until thick, about 15 minutes. Pour into a bread pan sprayed with cooking spray. Cool to room temperature, then cover and refrigerate overnight. Thaw the cranberry juice overnight. The following morning: Pour the juice into a saucepan and cook over medium heat for 20 minutes, or until juice has reduced by half and thickened. When it begins to foam, it is almost done. Set aside and it will thicken more as it cools. To prepare the fruit topping, bring the first three ingredients to a boil. Add the dried fruits, apples, and pecans to the mixture and heat 3-5 minutes, stirring gently. Add the remaining ingredients and stir just to mix. Cook one minute and set aside. Cut the chilled oats into 4 triangles. Melt 2 tablespoons butter on a nonstick skillet or griddle over medium heat. Add oat triangles and cook 3 minutes per side, or until golden brown and heated through. Put 1 triangle on a warm plate and top with ¼ cup warm fruit. Drizzle with 1-2 tablespoons of the cranberry syrup. Yield: 4 servings.