Breakfast is the other half of your B&B experience.
Here are a few of our favorite recipes.
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Our innkeepers enjoy providing delicious homemade breakfasts that come in all varieties and includes the flavor of the individual innkeepers. We're sharing a few of our favorite recipes. While you can make them at home, nothing compares to sampling them at the B&B table.
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Apple Crisp
8 apples
2 cups sugar (or less)
4 tablespoons flour (heaping—if using less sugar use less flour)
2 teaspoons cinnamon
Optional: 1 cup cranberries for Cran-apple Crisp
Mix the above and put into buttered 9x13 pan.
Topping:
1 ½ cup brown sugar
1 ½ cup quick oats
1 ½ c flour
½ teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
1 cup butter (melted)
Mix the above topping ingredients and place over apples in pan.
Bake at 350 for 45-60 minutes. Apples will be tender and topping will be browned.
From: Escape by the Lake
Triple Layer Mint Brownies
Brownie layer:
1 cup sugar
½ cup softened butter
½ tsp. salt
1 teaspoon vanilla
4 eggs
1 cup flour
1 16 ounce can Hershey’s chocolate syrup
Mix first four ingredients. Mix in eggs, then flour and chocolate syrup. Pour into a greased 11” X 17” pan. Bake 20-25 minutes at 350 degrees F. Cool.
Mint layer:
3 cups powdered sugar
3 TBS. milk
5 drops green food coloring
¾ cup softened butter
1 tsp. peppermint extract
Mix all ingredients and spread on cooled brownie. Refrigerate 20 minutes.
Topping layer:
2 ½ cups semi-sweet chocolate chips
¾ cup butter
3 TBS. milk
Melt chocolate chips and butter in microwave. Stir, then add milk and stir until smooth. Pour over mint layer. Refrigerate until set – at least ½ hour. Cut into bars. Makes 50-60 bars. Store in refrigerator. (Also freezes well.)
From: Phipps Inn
Roasted Vegetable Strata |
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| At St Croix River Inn we serve this lightly drizzled with parmesan cheese sauce and sprinkled with fresh minced parsley. It is accompanied with poached eggs and bacon |
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| 6 |
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roasted red peppers |
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| 1 lb |
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mushrooms, sliced |
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| 1 lb |
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fresh spinach, cleaned and ribs removed |
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| 10 sheets |
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phyllo dough |
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| 1/2 cup |
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butter, melted |
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| 1/4 cup |
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shredded parmesan cheese |
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| 1 |
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egg white |
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| 1/4 cup |
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fresh parsley, minced |
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| 1 |
Lightly grease a 9 X 12-inch pan with butter. |
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Roast the mushrooms in a lightly buttered frying pan in batches until they are golden brown on each side. Be sure not to crowd the pan or they will get mushy and will not brown nicely. Set aside. |
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Lay one sheet of phyllo on work surface and brush with butter. Fold in half so both of the shorter sides meet. It will now be the perfect size to fit in the baking pan. Brush the top with butter and set in the bottom of the baking pan. Repeat with two more sheets so there are three sheets on the bottom. Cover this layer evenly with all of the fresh spinach. |
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Repeat the phyllo procedure with two sheets over the spinach. Cover evenly with the roasted mushrooms. |
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Again butter and fold two more sheets of phyllo to cover mushrooms. Make sure any excess moisture is eliminated from the roasted peppers by pressing them between two sheets of paper towels. This is specially important if your are using peppers from a jar. Once moisture is removed, layer the peppers evenly over the phyllo. |
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Butter, fold and layer the last three sheets of phyllo over the peppers. Brush lightly with egg whites and sprinkle lightly with parmesan cheese. |
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Bake in a 350° preheated oven for 20-25 minutes until golden brown. If you would like to enhance the browning, turn the oven to broil for the last minute. Watch it carefully to make sure is doesn't burn. |
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| Servings: 12 |
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| Cooking Tips |
| This is easily made ahead and freezes well. If you do freeze it, omit the egg wash and parmesan cheese until just prior to baking. To thaw let it sit in the refrigerator overnight before baking. |
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From: The Saint Croix River Inn |
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Hot Wing Dip
2 c diced cooked chicken
8 oz cream cheese
1 c ranch dressing
½ diced celery
¾ c Red Devil sauce
2 c shredded cheddar cheese
Soften cream cheese and beat until smooth. Blend cream cheese, ranch dressing and Red Devil sauce. Add celery and chicken. Spread in baking dish and top with cheddar cheese. Bake at 350 for 30 minutes. Serve with crackers or chips.
From: Escape by the Lake
Mashed Sweet Potatoes with Caramelized Onions
½ cup butter
2 lb yellow onions, peeled, halved and thinly sliced
½ tsp salt
½ tsp fresh ground pepper
1 tsp balsamic vinegar
2 tsp brown sugar
4 lb sweet potatoes, peeled and cut into ½ in cubes
½ cup milk
1/3 cup sour cream
salt & pepper
Caramelize onions – in large skillet heat ¼ cup butter, add onions and cook, stirring often until golden brown (30 min) add vinegar; stir for a minute or two to cook off. Add brown sugar, salt and pepper; stir and set aside off from heat.
Boil sweet potatoes until tender (10-12 minutes) in lightly salted water, drain off.
Add ¼ cup of butter to potatoes and let melt. Mash until smooth. Stir in milk, sour cream and salt & pepper to taste. Stir in caramelized onions, reserving some for garnish.
8-10 servings
From: Escape by the Lake
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