Breakfast & Recipes

All breakfasts are four-course culinary experiences and are served by candlelight. They consist of fresh baked pastry (scones, breads, turnovers, muffins or popovers), an appetizer, delicious entree and dessert. Meals may include such house specialties as blueberry scones, oatmeal souffle, strawberry crepes, baked turkey and apple sausage, sweet potato streusel, and hazelnut raspberry brownies. Everything, from scones in the morning to chocolates at turndown, is made from scratch. We have an extensive herb garden and use many edible flowers when they are in season.

Although Jan holds no culinary degree, she boasts that she is a “foodie” through and through and delights in playing with her food. She regularly takes cooking classes and explores new restaurants to keep up with current trends.

We will gladly accommodate any food allergies or preferences, including gluten-free recipes for celiac guests.

“All happiness depends on a leisurely breakfast” – John Gunther.

Here are a few of our guests’ favorite recipes

Sweet Potato Streusel Squares 

Filling Ingredients 3 lbs. sweet potatoes or yams, peeled and cut into 1-inch pieces 1/4 c (1/2 stick) butter, room temp. 1/4 cup sugar 1 cup half and half 2 eggs 1/3 cup chopped crystallized ginger 1 teaspoon vanilla extract Directions Butter 13 x 9 glass baking dish. Cook sweet potatoes in large pot of […]

Rhubarb Waffles with Rhubarb Suace 

Sauce: 1 1/2 lbs. rhubarb, trimmed and cut into 1/4-inch pieces (about 5 cups) 1 1/2 cups sugar Bring ingredients to a simmer over medium-low heat in saucepan. Cook until tender and translucent. Strain out about 1 cup of rhubarb and transfer it to a bowl to save for the waffles. Boil the rest, stirring […]

Rhubarb Bread 

Ingredients 1 1/2 cups brown sugar 3/4 cup vegetable oil 1 egg 2 1/2 cups all-purpose flour 1 cup buttermilk (or add 1 tablespoon of vinegar to fresh milk) 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon vanilla 2 1/2 cups chopped rhubarb 1/2 cups walnuts or pecans (optional) 1/2 […]

Pumpkin Spice Bread 

3 cups sugar 1 cup canola oil 3 eggs 1 16-oz can pumpkin 3 cups flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt ½ teaspoon baking powder 1 cup chopped walnuts Preheat oven to 350.Spray two 9 x 5 pans or 4 mini […]

Peach Tart in Coconut Crust 

Easy and quick, this is a great way to use up some ripe peaches. Crust: ½ cups coconut – toasted ¾ cup flour 7 tablespoons unsalted butter 1/3 cup confectioners sugar ¼ teaspoon salt Process all in food processor; squish into the bottom of a tart pan (I like the kind with the removable bottom).  […]

Mom’s Pumpkin Chiffon Pie 

My mom made this wonderful pumpkin pie every Thanksgiving.  We looked forward to it every year, that is, except for the time my two older brothers sneaked into the patio and ate the pies before Thanksgiving! It’s much lighter than the “normal” pumpkin pie, so it’s perfect after a large meal. Ingredients 1 baked 9 or […]