Recipes
Puffy Breakfast Tart Recipe
So this is a spin on an earlier posted recipe called Breakfast Tart (as baked in a baking dish – squares) that was a shift from the original recipe – Crustless Mushroom and Onion Tart (round pie dish – pie shaped slices). I wanted to try making a version in our Deneen Pottery Soup Crocks …
Egg Wraps / Egg Logs Recipe
For the past few years, many guests have been treated with breakfast dish we call “Egg Wraps”, an egg “tortilla like thing” filled with cheese and veggies, then rolled up, oven, then sliced in half, then quarters and stood on end (two to a plate) and garnished. This year, using the same assembly technique, we …
Broccoli-Chanterelle-Pecan Quiche
We have several quiche recipes at our disposal, some tried, others waiting. However, the popular ones tend to be those we have conjured up ourselves, or variations of recipes found and changed. We earlier posted one of the favorites, Quiche Lauren, but felt the need to bring to repeat groups a “different” quiche, and …
OUR WELCOME BLACKBERRY SPRITZER
It’s about time we post the ingredients and how to make this drink, at the urging of one guest, and for future guests to make and enjoy……. We don’t recall the date of introducing our Welcome Blackberry Spritzer, but surely in the first year or two. Having stayed in Bed & Breakfasts, one theme seemed to be …
OUR BLACKBERRY CREEK RETREAT LOADED FRENCH TOAST RECIPE
We have made this dish a traditional “Send Off Breakfast” for our Retreaters staying multiple evenings, and it seems to be a hit. I enhanced a version of a Murphy, Texas neighbor’s “Caramel French Toast” recipe (the loaded part) to give it a “Blackberry Spin” by adding a center layer or Honey/Pecan Cream Cheese and Bekemeier’s Blackberry Butter with Pecans …
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OUR SIGNATURE CHOWDER RECIPE
Over the course of our 13 years in operation, no recipe has been made more, and served to more people than our Signature Chowder. Perfected in our kitchen after the discovery of a special wild rice we found during a trip to Duluth, MN one year, it turned a recipe we grew accustom to, into …