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Culinary Delights Bed & Breakfast Recipes from B&B Innkeepers Lazy Cloud Granola Contributed by Innkeeper Connie of Lazy Cloud Lodge, Lake Geneva WI. 42 ounces old-fashioned oats 1 cup wheat germ 1 1/3 cups canola oil 1 1/3 cups honey 1/2 cup sunflower seeds 1/2 cup walnuts, chopped 7 ounces flaked coconut(sweetened or unsweetened) Preheat oven to 350 degrees. In a large mixing bowl, stir all ingredients until oats are moistened by the oil and honey. Spread granola onto the bottom of a large baking dish. Bake for 45 minutes or until light golden brown, stirring often so that granola cooks evenly. Remove from oven and cool. Store in an airtight container. Yield: about 4 pounds Chocolate Chip Pumpkin Muffins Contributed by Innkeeper Barb Gavron of 11 SINGLETON HOUSE B&B, Eureka Springs, AR. Ingredients: 4 eggs 3 cups flour 2 cups sugar One 16-ounce can pumpkin 1-1/2 cups vegetable oil 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon salt 2 cups chocolate chips ..Ghirardelli is best(buy at Sams) In a large bowl, beat eggs, sugar, pumpkin, and oil together until smooth. Combine the remaining ingredients except the chocolate chips in a separate bowl, then add to the pumpkin mixture and mix slightly. Fold in the chocolate chips. Fill sprayed muffin liners or muffin tins 3/4 full with batter. Bake at 400 degrees for 16 to 20 minutes or until done. Let muffins cool for 10 minutes before removing from muffin tin. BUTTERMILK SCONE FOR TWO Contributed by Innkeeper Deb Field of A Yellow Rose Bed & Breakfast, San Antonio, TX. 1 C. all purpose flour 1 ½ T. sugar 1 tsp. baking powder 1/8 tsp. baking soda ¼ C cold butter cut into small pieces 3 T currants ¼ tsp. grated orange rind ¼-1/3 C buttermilk 1/8 tsp. ground cinnamon mixed with ½ tsp. sugar Preheat oven to 375. In a bowl, combine flour, 1 ½ T sugar, baking powder, and baking soda. Add butter; rub with your fingers to form fine crumbs. Stir in currants and orange rind. Make a well in the center and pour in the buttermilk. Stir with a fork until dough holds together. Pat dough into a ball; knead lightly on a lightly floured board for 5-6 turns. Shape dough into a smooth ball and place in a greased 8” or 9” cake or pie pan. Sprinkle with cinnamon sugar mixture. Bake for 10 minutes then, with a sharp knife, quickly cut a cross ½” deep across the top of scone. Bake approximately 20 minutes more until golden brown. Serve warm with butter and jam. Corn Muffin Casserole Contributed by Innkeeper Annette Fallaha of Fall Inn To Nature Bed & Breakfast, Flagstaff, AZ. Mix in a large bowl: 1 box Jiffy muffin mix 1 C. sour cream 2 eggs 1 15oz. can drained whole corn 1 15oz. can creamed corn 1 small onion chopped fine (optional) 1 small can diced green chilies (optional) 1 stick margarine softened Pour into 8x8 baking dish sprayed w/pam. Bake at 350 degrees for 45 minutes. Enjoy! Cottage Cheese Oatmeal Pudding Contributed by Innkeeper Deb Field of A Yellow Rose Bed & Breakfast, San Antonio, TX. 2 C cottage cheese 2 C cooked oatmeal 2 eggs 1 C milk 6 T sugar ½ tsp nutmeg Preheat oven 325 – Butter a 1 ½ Art baking or soufflé dish Mix cottage cheese, oatmeal, eggs, milk, sugar, nutmeg vigorously until smooth. Spoon into baking dish and bake for 40 min – until edges are golden and set. Serve hot or cold with milk or cream – maybe add cinnamon sugar on top or maple syrup or jam or fresh fruit or….. Glacier Melter Contributed by Innkeeper Cindy Kinard of Alaska’s North Country Castle B&B, Anchorage, AK. Ingredients • 12 Wheat Bread Slices, trimmed • 3/4 C Parmesan Cheese, grated • 1-7oz. Can Mild Chilies, diced • 6 T Parmesan Cheese, grated • 6 Artichoke Hearts (Large, canned), drained & chopped • 1 t Jalapeno Chilies, diced • ½ t Garlic powder • 3 Large Eggs, beaten till creamy • 1 3/4 C Milk • 6 T Pimiento, diced • 6 T Butter Preperation Melt butter in microwave in 9"x13" casserole. Dip 1 side of 6 bread slices in butter to cover lightly; set aside. Place remaining 6 slices in remaining butter in casserole. Top bread with mixture of 3/4 C cheese, mild and jalapeno chilies, garlic, and artichokes. Place 6 buttered bread slices over cheese mix, butter side up. Mix eggs and milk and pour over bread stacks. Top each bread slice with 1 t pimiento (I arrange it in a heart shape) and 1 T parmesan cheese. Cover and refrigerate 1 hour or overnight. Bake, uncovered in preheated 350 oven for 45 minutes or till knife inserted in center comes out clean. Serves 6 Hungry People Peaches N Cream Bread Pudding Contributed by Innkeeper Cindy Kinard of Alaska’s North Country Castle B&B, Anchorage, AK. Ingredients • 4 Cups Bread Cubes, tossed in 4 T of Melted butter in 8 X 8 Casserole: Leave 2-1/2 cups in bottom of pan, reserve 1-1/2 cups for topping • 8 oz cream cheese softened and mixed with: ½ t Almond extract, ½ C sugar, 1 T Fresh Lemon juice, ½ t salt, and 10 oz unsweetened sliced frozen peaches w/juice -reserve 8 nice slices for pinwheel decoration on top of pudding- chop the rest & mix w/cream cheese. • 2 eggs, beaten, mixed with 2 T sugar, ¼ t almond extract, ½ t nutmeg, and 1 C milk Preperation Pour 2/3 of egg mixture over 3 cups of bread cubes; cook covered in Microwave for 3-4 minutes; spoon peaches n cream mixture over partly cooked egg/bread mix; arrange reserved bread cubes on top, then 8 peach slices in pinwheel fashion, and dribble rest of egg mixture over all. Cover and refrigerate for one hour or overnight. Cook at 350 for 40 minutes covered, and at 400 for 10 minutes uncovered. Cut into four portions and serve warm. Final product may be a bit mushy in middle, but NO ONE will complain! Serves 4 to 6 Hungry People Pumpkin Cheesecake Contributed by Kenai River Hideaway B&B, Soldotna, AK. Preheat oven to 350o and coat a 9” springform pan with nonstick cooking spray. For the crust: 1 cup graham cracker crumbs (about 16 squares) ½ cup finely chopped pecans 2 T. sugar ¼ cup butter, melted Mix crust ingredients and press into bottom and up 1” of the side of prepared pan. For the filling: 3 (8 oz) pkg. cream cheese at room temperature 1 cup firmly packed brown sugar 2 T. all-purpose flour 2 cups (1-15 oz can) pumpkin puree 3 eggs 1 tsp. vanilla extract 1 tsp. cinnamon ½ tsp. ground ginger ¼ tsp. ground nutmeg ¼ tsp. ground cloves 1 T. brandy or lemon juice Beat cream cheese and brown sugar until fluffy; Add eggs one at a time and beat until smooth. In separate bowl, mix flour, pumpkin, vanilla, spices and brandy until smooth. Gradually add to cream cheese mixture and beat until well incorporated. Pour filling over crust and bake for about one hour or until sides are set but center is slightly soft. Do not overbake or it will be dry. Remove from oven but leave oven on while preparing topping. For the topping: 1-1/2 cups sour cream ¼ cup real maple syrup ½ cup finely chopped pecans Mix topping ingredients and carefully spread over cheesecake. Return to oven and bake for 15 minutes more or until topping is set. Turn off oven, leave the door slightly open and leave for 30 minutes. Cool completely, remove side of pan and cover and refrigerate overnight before serving. Spinach & Cheese Croissant Strata Contributed by Innkeeper Margi & Doug Erickson of C.W. Worth House Bed & Breakfast:, Wilmington, NC. Ingredients 8 large croissants, torn into bite-size pieces 2 cups grated Monterey Jack or Swiss cheese, divided 1 (10 ounce) package frozen spinach, thawed and squeezed dry 8 large eggs 2 cups milk Hot sauce, to taste Worcestershire sauce, to taste 1 teaspoon chopped fresh herbs, such as basil, rosemary, sage, marjoram, etc. Steps: Preheat oven to 350° F. Layer croissant pieces in a lightly greased 9x13-inch baking pan. Sprinkle with 1 cup of cheese. Top with spinach. Beat eggs, milk, remaining 1 cup of cheese, hot sauce, Worcestershire and herbs; pour over ingredients in baking pan. Cover pan loosely with foil sprayed with non-stick cooking spray and bake for 20 minutes. Remove foil and rotate pan for more even baking. Bake for 20-30 minutes more (check occasionally and cover with foil if top is browning too quickly), until a knife inserted in center comes out clean. Remove from oven and let stand for 5 minutes. Slice into 8 pieces and serve. Total Prep Time: 20 minutes Serves: 8 Servings

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