Along The Way . . . we have discovered some mouth-watering, "wake you up in the morning", gourmet Bed and Breakfast recipes. We created this recipe page to share with you the cuisine you will enjoy when staying at a B&B or Inn in the Midwest. You could try these recipes out in your kitchen - - however, we suggest that you pamper yourself and call the innkeeper to make reservations so they can wake you in the morning to the scrumptious smells of Midwest breakfast cuisine. More recipes will be added as we add bed and breakfasts and inns to our web service. You may want to add this page to your "bookmark" for future easy reference.
Featured gourmet adventures to pamper guests Along the Way . . .
French Toasts:
Egg-cetera:
Breads, Cakes and Pasteries:
Beverages:
Fruit & Breakfast Starters:
Pancakes, Waffles and Rolls:
Meat
French Toasts:
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Something special from the Windstone House Bed & Breakfast in Houston, Missouri! |
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12 slices day old bread (white) crust removed |
Sauce: |
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Cut bread into 1 inch cubes; place half in a greased 13x9x2 inch baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. Beat eggs--add milk and syrup. Pour over bread mixture and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes or until center is set and golden brown. In a saucepan combine sugar and cornstarch. Add water. Boil 3 minutes over medium heat, stirring constantly. Stir in blueberries. Reduce heat. Simmer 8-10 minutes. Add butter. Pour over french toast. |
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Blueberry Stuffed French Toast From the Kitchen of the Finnish Heritage Homestead in Embarrass, Minnesota |
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12 slices homemade-type white bread, cut into 1-inch cubes (no crusts) |
Sauce: |
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To make toast mixture: Arrange half of bread cubes in buttered 9 by 13-inch glass baking dish. Scatter cream cheese over bread. Sprinkle blueberries over cream cheese. Arrange remaining bread crumbs over 1 cup blueberries. In large bowl, whisk together eggs, syrup and milk. Pour egg mixture evenly over bread mixture. Cover. Chill overnight. To bake toast mixture: Cover with foil. Spray foil with no stick Mazola to keep toast from sticking. Place in middle of oven. Bake in 350-degree oven for 30 minutes. Remove foil. Bake for 30 minutes, or until puffed and golden. To make sauce: In small saucepan, mix together sugar, cornstarch and water. Cook over moderate high heat, stirring occasionally, for 5 minutes or until thickened. Stir in 1 cup blueberries. Simmer, stirring occasionally, for 10 minutes, or until berries have burst. Add butter, stirring until it melts. Serve sauce with French toast. Makes 8 or more servings |
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Low Fat, Oven Baked French Toast From the kitchen of the Glass Door Inn Bed & Breakfast in Fairfield, Illinois. |
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Egg Beaters equivalent to 2 eggs |
Preheat oven to 450 degrees. Combine eggs, milk, vanilla, and cinnamon in a large bowl. Spray a large cookie sheet with baking coating. Dip bread in liquid, lightly coating each side. Place on the well sprayed sheet and bake on each side 6-8 minutes until well browned. Lightly spray sheet before bread is turned over to brown other side. Serve with any sweet, warm fruit mixture, or make a simple fruit syrup by combining the following ingredients: 2/3 cup fruit juice, 2 tablespoons honey, 1 1/2 teaspoons cornstarch, and 1/8 teaspoon cinnamon (optional). Mix together in a small sauce pan. Cook over medium heat until thick and bubbly. Serve over warm toast. Guests rave over this recipe because it is crunchy and guilt-free. It can be virtually fat-free if the bread used is low or non fat. |
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Strawberry Stuffed French Toast From the Loganberry Inn in Fulton, Missouri |
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8 cups thinly sliced fresh strawberries |
Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out 1/4 cup reserved strawberries, cream cheese and pecans. Slice bread 2 inches thick. Slice a pocket in center of each piece. spread about 1 T. of the cream cheese mixture inside each pocket. Mix eggs, milk, cinnamon, salt and vanilla. Dip bread slices in the mixture and let soak. Spray pan with cooking spray and Fry until both sides are golden brown. Serve with warm strawberry syrup mixture. Makes 6 servings. |
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Egg-cetera:
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Baked Eggs in Cheesy Wild Rice From the kitchen of the Finnish Heritage Homestead in Embarrass, Minnesota |
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1/4 cup butter |
To make cheese sauce: Melt butter in skillet. Sauté mushrooms, green pepper or celery for 3 to 4 minutes. sprinkle in flour, salt and pepper. Cook, stirring, until well blended. Slowly stir in cream, cooking and stirring constantly, until mixture begins to thicken. Stir in cheese. Cook, stirring constantly, until cheese melts. Remove from heat. To make casserole: Stir half of cheese sauce into cooked rice. Spread rice mixture in buttered shallow 7 by 11-inch casserole. Make 8 indentations in rice. Spread spoonful of remaining cheese in each indentation. Break 1 egg into each indentation. Bake, uncovered, in 350-degree oven for 20 to 25 minutes, or until eggs are cooked as desired. |
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Testing results: Yes, a 7 by 11-inch pan seems small, but the secret to success is adequate depth. The wild rice has to be piled high to accept wells deep enough to contain sauce and eggs. Otherwise, egg white covers the entire top of the pan and baked to an elastic sheet. |
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Buzz Schultz of the Finish Heritage Homestead in Embarrass, MN, says this is a favorite of overnight B&B guests. Add a little onion, he suggests. After making it as listed above, I agree. Freshly ground pepper and a touch of salt atop the eggs are essential, too. Be sure to butter the baking pan thoroughly. Mine is still soaking in my kitchen; just an overnight bath didn't loosen baked-on cheese and egg. Makes 8 servings. |
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From the kitchen of the Cedarcroft Farm Bed & Breakfast, Warrensburg, Missouri |
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6 eggs |
Spices (add or change spices to suit your own taste): grated parmesan cheese |
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Mix main ingredients together, add spices and stir thoroughly. Butter or spray (Pam) a 9 inch glass or ceramic dish and pour in the mix. Sprinkle with parmesan cheese. Bake at 350° for 40 minutes or until done. Let stand 5 minutes then slice into quarters and serve hot. |
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From the kitchen of Gaines Landing Bed & Breakfast in Branson, Missouri. |
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1 lb. Sausage |
Crumble and cook sausage until done. Drain well. Mix cheese and sausage and put in pie shell. Beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour into shell. Sprinkle top with additional red and green pepper if desired. Bake at 375 degrees for 40-45 minutes. Cool 5-10 minutes. Cut into 6 or 8 slices. You can vary the taste by using hot or mild sausage, and by substituting half cheddar and half mozzarella for the Swiss cheese. Mozzarella cuts down the amount of fat. I also use skimmed evaporated milk in place of light cream to further cut down the fat. |
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For my family, I will add a small can of chopped green chili. Either version is delicious served with salsa. We like it hot, but I do not add the green chili for our bed and breakfast guests except by request. A friend gave me this recipe when we decided to become Innkeepers. |
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From Pleasant Valley Bed & Breakfast in Camden, Ohio |
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2 eggs |
Beat eggs well, stir in other ingredients. If using sausage or bacon, brown meat & drain before adding. Bake at 350 for 40 to 50 minutes in quiche pan or pie plate. Garnish with parsley & cherry tomatoes, slice & serve. |
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Egg Dish a la Forget-Me-Not From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois |
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9 slices white bread in ½ cubes, without crust |
Butter a 9" x 13" casserole dish. Arrange bread, ham, and cheese in alternate layers. Combine eggs, milk, dry mustard, and chives. Pour over bread and cheese and refrigerate over night. Preheat oven to 350°F. Bake uncovered for about one hour or until firm. Serve with croissants and fresh fruit. Makes six to eight servings. |
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Fancy Egg Scramble From the kitchen of Hart of Wenona Bed & Breakfast, Wenona, Illinois. |
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Eggs Cheese Sauce |
Topping Cook ham and onion in butter until onion is tender. Add eggs and scramble just until set. Fold cooked eggs into cheese sauce. Pour into small casserole and cover with the buttered crumbs. Sprinkle with paprika. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. |
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Pesto Souffle From the kitchen of Victoria Tyme Inn B&B in Carlinville, Illinois. |
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½ cup Monterey Jack cheese, shredded |
Grease 4 ramekins and divide cheese among them. Whisk together eggs, mustard, pesto, cream, and salt and pepper. Pour egg mixture over the cheese in the ramekins. Bake in preheated 375° F. oven for 18-20 minutes. Garnish with fresh basil leaves and diced tomato. Note: Dried herbs may be substituted for fresh herbs- just cut the quantity by half. |
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From the Kitchen of the Benson Bed & Breakfast in Oakland, Nebraska |
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8 oz. Bacon, chopped in small pieces |
Bake a 10 inch pie shell at 400 for 3 minutes only. Remove from oven and prick bottom and slides with a fork. Bake 5 minutes longer. Remove from oven and cool. Fry bacon until crisp and drain. Place in the pastry shell, adding Swiss cheese next. combine all remaining ingredients stirring well. Pour over cheese layer. Sprinkle lightly with extra nutmeg. Bake at 375 for 45 minutes or until the middle is set. Holds well. Serves 6. |
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Separate eggs, saving the yolks in one half of the shell. The shell may be supported in a cup or dish.
Add salt to the whites, a scant 1/8 tsp. per white. Beat the whites until stiff and glossy. Pile the whites on rounds or squares of toast placed on a cookie sheet. Make a hollow in each with the back of a spoon. Drop an egg yolk into each hollow. Bake in a hot oven 400 degrees F until whites are lightly browned, 8 to 10 minutes. Serve at once with bacon or sausage on the side.
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Breads, Cakes and Pasteries:
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A specialty of Friar's Tuckaway Bed & Breakfast in Manitowish Waters, Wisconsin. |
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2 cups flour |
Mix dry ingredients. Add milk all at once. Knead gently and roll out on floured surface until ¼ inch thick, cut into small squares or triangles. Fry in hot oil, turning to cook both sides. This is an old family recipe. Beinets are finger food to be dipped in a creamed butter and karo syrup or maple butter syrup. |
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Something special from Suzanne's Inn in Lansing, Iowa. |
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2 cups flour |
Sift together dry ingredients. Mix together buttermilk, oil and egg. Stir in dry ingredients with for and beat until smooth. Drop by teaspoon into hot oil (375°F) and fry until golden brown, about 3 minutes (the turn themselves). Drain on paper towels. Roll in graulated or powdered sugar or frost with chocolate glaze, sprinkle with coconut, walnuts or sprinkles. Buttermilk Puffs make a great gift idea! |
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From Thorpe House Country Inn, Metamora, Indiana. |
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Filling Ingredients: |
Batter Ingredients: |
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Mix filling ingredients with mixer. Set aside. Preheat oven to 350 degrees. Oil bottoms only of medium muffin tins. Beat eggs; stir in milk and oil; set aside. Mix together flour, sugar, baking powder, and salt until well blended. Pour liquids, all at once, into flour mixture; stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full. Bake 30-35 minutes. Don't brown; should be light in color. Roll hot muffins in powdered sugar. Yields about 8. |
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Fresh from the kitchen of Zanoni Mill B&B, Zanoni, Missouri. |
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5½ to 6 cups flour (2 cups of whole wheat flour or oats may be substituted) |
Combine 3 cups flour, yeast, salt, sugar and soda. Heat liquids until warm. Add to dry ingredients and beat well. Stir in more flour to make a stiff dough but use no more than 6 cups of flour. Put directly into two 8½ x 4½ inch greased loaf pans. Cover and let rise for 45 minutes. Bake at 400°F for 25 minutes. Remove from pans immediately. Toast and enjoy! |
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From Charleston Guest House, St. Charles, Illinois |
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8 oz. cream cheese - softened |
Preheat oven to 350 degrees. Blend first 6 ingredients with mixer until smooth. Place biscuit dough into 10" pie pan--press over bottom & up sides of pan. Spread jam over dough. Pour cheese mixture over jam & dough. Sprinkle with cinnamon sugar. Bake at 350 degrees for 26-27 minutes until filling is set & crust brown. Refrigerate leftovers - if any. |
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From the kitchen of Sherwood Forest Bed & Breakfast in Saugatuck, Michigan. |
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3 cups flour |
Sift the dry ingredients in a separate bowl. Lightly beat the eggs in a large bowl. Add oil and sugar; mix well. Add yogurt and lemon juice and add dry ingredients - mix well. Pour into two well-greased loaf pans. Bake at 325°F for one hour. |
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From the kitchen of The Seymour House in South Haven, Michigan |
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1-1/2 cups packed brown sugar |
topping: |
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In a mixing bowl, beat brown sugar, oil and egg. Add buttermilk, vanilla, baking soda, mix well. Combine flour, salt and cinnamon, stir into mix mixture. Fold in rhubarb and nuts. Pour into 2 greased 8-1/2 in. x 4-1/2 in. loaf pans. Combine topping ingredients and sprinkle over loaves. Bake at 350 degrees. for 1 hour or until bread tests done. Yield: 2 loaves. |
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1 cup sugar |
Mix sugar and Crisco oil together. Beat in eggs. Fold in sourdough starter. Add the rest of the ingredients. Bake in a large loaf pan in center of oven, preheated at 375 degrees F for 40 to 50 minutes or until done. Be sure to grease and flour the loaf pan before adding the batter. Bread is done when inserting a toothpick and it comes out clean. Turn out on wire rack to cool. Sourdough makes this a nice, moist banana bread and guests will be pleasantly surprised with the touch of gourmet flavoring. |
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Strawberry-Orange Muffins From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois |
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2¼ cups all purpose flour |
Preheat oven to 400°F (200°C). Butter standard muffin forms. In a large bowl, stir together flour, baking powder, baking soda, and salt. In a medium bowl, whisk together sugar, milk, sour cream, oil, egg, and orange zest until mixed. Stir in strawberries. Add to the dry ingredients and stir until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-18 minutes. Cool in tins for 5 minutes. Makes 12 standard sized muffins. |
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Beverages:
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Fruit Juice Slush |
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Make simple syrup with: |
Mix simple syrup with: |
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Cover and freeze - takes quite a long time if frozen in one large container. Set out to slightly thaw. Mix until slush forms. For breakfast- add extra orange juice to taste. For a delicious punch- add 7-Up to taste. |
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1/2 gallon of fresh cider |
Put all incredients in a crock pot except orange slices and heat on high until hot. Add orange slices and squeese juice out of leftover part of orange into pot. Leave crock pot on warm so guest can have refills all morning. Serve cider in mugs, with a dusting of nutmeg on each serving. |
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Fruit & Breakfast Starters:
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6 large Red Delicious or other baking Apples |
Preheat oven to 375 degrees and butter a shallow casserole large enough to hold the apples without crowding them. Core the apples and peel the upper third of each one. Using the paring knife, score each apple 1/4 inch deep around the perimeter where the flesh and remaining skin meet; this score will give the apple a place to expand without bursting. Using the paring knife, fashion the top of the apple into a crater about 1 1/2 inches wide. Take a very narrow slice off the bottom of each apple so they can stand up without wobbling and set the apples aside. |
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Put the raisins, walnuts, brown sugar, butter, and cinnamon into a food processor and chop very fine. Put the apples in the baking dish, packing some of this mixture into each one. In a small bowl, whisk 1 cup currant jelly with the tablespoon of lemon juice and the tablespoon of hot water. Spoon the jelly mixture evenly into the craters on top of each apple, spreading a little of it around the peeled section. |
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Bake the apples for 45 minutes, then pour the remaining 1/2 cup hot water into the baking dish and bake for another 20 minutes or so, until a paring knife inserted at the thickest point meets only gentle resistance. During the last 15 minutes of baking, baste the apples with the pan juices every 5 minutes. Put an apple into each serving dish and scrape the pan juice into a small bowl. Whisk in the remaining 2 tablespoons of jelly, then sauce the top of each apple with the liquid. Serve at any temperature, with a dollop of sour cream or yogurt, or half and half on the side to be poured over apples as guest would like. |
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Baked Pear with Brandy, Flambé A recipe by Kendall of the Winter House B&B, St. Louis, MO |
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1 large, green pear |
Peal and core large pear Cook until a knife slides easily into the pear. This will vary from 3 to 10 minutes depending upon the hardness of the pear. Add the Everclear* to a depression in the top of the pear and ignite. Be sure that you have no Everclear* on anything you do NOT want to burn, such as your hands. |
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Spring Side Stewed Fruit Something special from the kitchen of the Spring Side Inn of Bellevue, Iowa! |
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2 lbs. mixed dried fruit (apricots, apples, peaches, prunes, figs, etc.) |
Combine all ingredients. Microwave, covered, for seven minutes, stirring at mid-point. Serve at room temperature. |
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Tropical Delight From the Kitchen of Rachel's Bed & Breakfast in Annapolis, Missouri. |
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1 can mandarin oranges (drained) |
Mix all ingredients except coconut. Serve in champagne glasses with a sprinkle of coconut on top. Makes a great no fat or sugar dessert or breakfast fruit dish. May also use strawberries, but they will color the other fruit. |
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Yogurt Fruit Parfait From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois |
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½ cup Date-Nut Granola or your favorite granola |
Place half of granola in a parfait glass, top with yogurt, arrange the banana slices over yogurt then spread the berries of the banana. Top with remaining granola and yogurt. Garnish with berries on top. Serves one. |
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Pancakes, Waffles and Rolls:
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From the Bear Butte Bed & Breakfast, Sturgis, SD |
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2 C. Buttermilk |
Mix together in order given. Fry on moderate hot oiled griddle. |
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Corn Meal Waffels A specialty of Loy's Farm Bed & Breakfast in Marengo, Iowa |
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1¼ cups all-purpose flour |
Combine dry ingredients, add wet ingredients and fold in egg whites. Cook in preheated waffel iron. Serve with fruit or syrup. Especially great with real maple syrup! Serves 4-6 people. |
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Home Made Belgian Waffles a la Forget-Me-Not From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois |
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3 eggs |
Preheat Belgium waffle iron, spray with a little PAM. Pour in a little of the batter so your iron is well covered. Close lid and check when waffle is golden brown. Serve hot with syrup and fruits. Makes about 8 large waffles. |
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Lite as Air Lemon Pancakes From the kitchen of the Gray Goose Inn in Chesterton, Indiana. |
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1 1/3 cups cottage cheese |
Mix first 7 items until smooth. Stir in last 3 items just until blended. Add 1 or 2 more tablespoons of milk if necessary to make a thinner batter. Cook over medium heat. (Do not cook over too high of heat or pancakes will toughen). When serving pour over raspberry sauce and sprinkle fresh raspberries on top. Makes about 12 pancakes |
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Oven Baked German Apple Pancakes A specialty of the Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois |
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¾ cup all purpose flour |
Preheat oven to 425°F. Combine flour, milk, eggs, and nutmeg, beat lightly and leave batter a little lumpy. Divide butter and melt in two (2) nine inch pie pans. When very hot, pour batter equally in each pie pan. Top with sliced apples and bake 15-18 minutes or until golden brown. Sprinkle with powder sugar and serve with your favorite syrup. Serves two. |
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Swedish Oven Pancake (Ugnspannkaka) From The Carlson House, a Bed & Breakfast, Swedesburg, IA |
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1/2 cup flour |
Beat eggs. Mix together eggs, flour, milk and nutmeg. Melt margarine in oven-proof 10" skillet. Pour batter into skillet with melted margarine. Bake at 425°F for 15 to 20 minutes. Remove from oven, sprinkle with powdered sugar, and return to oven briefly. Remove from oven and sprinkle with lemon juice. Cut pancake into 4 to 6 pie-shaped pieces. Serve immediately with a variety of toppings such as lingonberries, applesauce, fresh strawberries, peaches or fruit preserves. |
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From the Victorian Lady Bed & Breakfast, Paola, KS |
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1 cup pancake mix |
Combine pancake mix, sugar and cheese. Mix together egg, oil and milk. Add the liquid mixture and beat until dry ingredients are moistened. Bake on hot griddle until tops are bubbly. Turn once and bake until brown. Top each pancake with whipped cream and roll. spoon fruit filling over top of pancake rolls. Serve two to a plate with garnish and hot fruit syrup. |
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1 1/2 cups flour |
Sift together first five ingredients. Beat eggs and milk together in a separate bowl then add with sourdough to dry ingredients. Let rest about 10 minutes. Gently mix in melted butter and cook on hot griddle. For waffles separate egg yolks and whites. Beat yolks with milk and butter and add with sourdough to dry ingredients. Let rest; then fold in stiffly beaten egg whites. Bake in a hot waffle iron or on a griddle. Serves six. |
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Meriwether House Refrigerator Roll Dough
From the Kitchen of the Meriwether House in Columbus, Kansas
Set aside one cup of flour. In large bowl mix 5 1/2 to 6 cups flour, 2 tsp salt, 1/2 cup sugar and 2 pkg rapid rise yeast. Heat 2 cups water and 1/4 cup shortening to 125 to 130 degrees F. Stir hot liquids into dry mixture. Add one egg. Mix in enough reserved flour for desired consistency. Let rest 10 minutes and knead. Place in greased bowl and cover. Refrigerate at least 2 hours. Use as needed. Bake 12 to 15 minutes at 375 degrees.
For one dozen cinnamon rolls, roll out 1/2 of dough, cover with melted butter and brown sugar, and sprinkle with cinnamon. Roll dough up and cut into 12 pieces. Place in greased 9 x 13 pan and let rise until double, about one hour. When rolls are done prepare powdered sugar glaze and pour over top.
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Meat
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Served for a special dinner at the Dakota Shepherd Bed & Breakfast in Vale, South Dakota |
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¼ cup salad oil |
Combine all ingredients. Add meat and let marinate in refrigerator 4-6 hours, turning meat over several times. Grill meat whole or cut into chunks for shish-kabobs. |
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Rahm Schnitzel From The kitchen of the Blue Belle Inn Bed & Breakfast in St. Ansgar, Iowa. |
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8 pork cutlets |
Saute' cutlets in butter over medium heat until meat is done and lightly browned on both sides. Mix sauce ingredients together while meat is browning. Remove meat and make sauce in pan with drippings. |
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Cream Sauce: |
Whisk sauce ingredients together. Pour into hot frying pan with meat drippings. Whisk until smooth, thick, and bubbly. Place meat in lightly sprayed roasting pan, pour sauce over meat. Add sauteed mushrooms if desired. Cover and bake at 350 degrees for 1 1/2 hours. Serve over your favorite egg noodles or pasta. 4-8 servings. |
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Along the Way Bed and Breakfast and Inn Directory of the Midwest welcomes contributions to this recipe collection. E-mail us at atway@pop.flinthills.com.
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