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If you ever want a special get-a-way,
be it a week or just a weekend, I would
highly recommend staying at a B & B..
You'll be in for a unique vacation experience..

B & B's can be a beautiful old
Victorian Home, an Amish Farmhouse
or perhaps an Adobe in the Southwest..
Whichever you choose, you'll be served
a very special breakfast..

Most will serve an afternoon tea
or Wine and Assorted Cheeses as well.
Occasionally you'll find one that also
will serve dinner by special request.

Here you will find a few recipes from
B & B's for you to try at your own B & B,
better known to your family as "Home".

I have included a link at the end of each
recipe to the B & B where the recipe came
from, just in case you would like any
information from their web site.

"Chile n' Cheese Breakfast Casserole"


3 English Muffins, split
2 Tbsps Butter
1 lb Ground Pork Sausage
1 can - 4.5oz. Chopped Green Chiles, drained
3 C. - 12oz. Shredded Cheddar Cheese
12 Lg Eggs, lightly beaten
1 1/2 C. Sour Cream


Spread English muffin halves with butter
and place, buttered side down, in a
lightly greased 13 X 9 inch baking dish.
Set aside..

Brown Sausage in a skillet, stirring
until it crumbles: Drain..
Using half of the sausage, chiles and
cheese layer over English Muffins.

Combine eggs and sour cream, and pour
over casserole. Top with remaining
sausage, chiles and cheese: cover
casserole and chill 8 hours..

Let stand at room temperature for 30 min.
Bake at 350 deg.F for 35-40 minutes.

From: Victoria's B & B.. Tombstone, AZ.

"A L'Orange Blossom Croissants"


6 Small Croissants
9 oz Orange Marmalade
6 Slices of Shaved Smoked Ham
Cream Cheese, softened
3 oz Orange Juice
6 Eggs
1 1/4 C. Half & Half Cream
1 tsp Almond Extract
Fresh Orange Slices OR
Mandarin Orange Sections


Preheat oven to 350 degrees.

Cut croissants in half lengthwise and
place bottom halves in a greased
2" X 9" baking dish..
Mix marmalade with orange juice and
spoon over each bottom half.
Save a little to spoon over the tops.

Spread softened cream cheese over the
top of each croissant.
Place one piece of shaved smoked ham
over bottom of croissant.
Place the top of croissant with cream
cheese on the top of ham..

Mix eggs, half & half and almond extact
together until whites are not stringy..
Pour over top of croissants. Spoon left
over marmalade and orange juice mixture
over top of each croissant.

Refrigerate overnight..

Take out 30-45 minutes before baking..

Bake 30 minutes 350 degree oven.

Serve hot and garnish with orange
slices and strawberries.

From: Austin's Wildflower Inn..Austin, TX

"Sweet Potato Biscuits"
With Orange Butter*

This recipe calls for mashed
sweet potatoes.
Try baking the potato, then scooping it
out to mash it. The flavor is much
sweeter than boiled mashed potatoes.


3 C. Mashed Sweet Potatoes
(Approximately 2 large potatoes)
1/2 C. Sugar
3/4 C. Butter
4 C. flour
1 tsp. Salt
3 tsps. Baking Powder


Preheat oven to 400 degrees F.

In lg bowl, mash potatoes, sugar and butter.
In separate bowl combine dry ingredients.
Add dry ingredients to potato mixture,
mixing well. Cover, let stand at room
temperature at least 4 hours..

Roll out 1" thick on floured board..
If dough is too sticky, work in more flour.
Cut with biscuit cutter. Place on lightly
greased cookie sheet about 2 inches apart.

Bake at 400 degrees for 15-20 minutes.

*Orange Butter

1 Stick Softened Butter
2 tsps. Honey
2 tsps. Grated Orange Rind

In a small bowl, combine all ingredients.
Press into a small serving container.

From: Ashley Inn.. Charleston, S.C.

"Chocolate Raspberry Bread Pudding"


1 Loaf French Bread, Cut in Cubes
3 Eggs
1 tsp Vanilla
1/3 C. Sugar
1/4 C. Butter
3/4 C. Mini Chocolate Chips
1/2 C. Red Raspberry Jam


Preheat the oven to 325 degrees F.

Scald the milk. Stir in sugar, let cool.

In separate bowl, beat the eggs.
Add the vanilla and cooled milk mixture.

Put bread cubes in 13X9 pan.
Pour egg-milk mixture over top.

Sprinkle with chocolate chips and
dollops of raspberry jam.

Bake until set, roughly 30 minutes.

Serve with a dollop of whip cream.

From: Once Upon A Time B & B.. Lynchburg, VA.

"Apple Maple Turnover"


1/4 C. Butter
1/2 C. Maple Syrup
1/4 C. Brown Sugar, firmly packed
2 med-sized Apples, thinly sliced
1 pkg Refrigerated Crescent Rolls


Preheat oven to 350..
Melt butter or margarine in a 10 inch pie
plate in oven, while oven is still heating.

Stir in maple syrup and brown sugar
until well blended. Arrange apple slices
in overlapping rings in syrup..

Separate crescent rolls into triangles
and arrange overlapping triangles in
pie plate over apples.

Bake 25 minutes or until golden brown.

Cool in pie plate on wire rack 5 minutes.

Loosen rolls from sides with a knife..
Invert pie plate onto serving plate..

Top with whipped cream..

From:Shadow Lawn B & B.. Newport, RI

"Pumpkin Apple Streusel Muffins"



2-1/2 C. Flour
2 C. Sugar
1 Tbsp Pumpkin Pie Spice
1 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1 C. Canned Pumpkin
1/2 C. Oil
2 C. Chopped McIntosh Apples

Streusel Topping:

4 tsps Butter
1/4 C. Sugar
1/2 tsp Cinnamon


Preheat oven to 350 deg.F

Combine dry ingredients.
Combine wet ingredients, then mix with
dry ingredients, just until moistened.

Scoop batter into 18 greased muffin cups.

Cut together butter, sugar, and
cinnamon until crumbly..

Top muffins with streusel topping..

Bake for 30 to 35 minutes.

Makes: 18 muffins..

From: Grunberg Haus B & B..
Waterbury/Stowe, VT

"Caramel Apple French Toast"

Loaf of Sweet French Bread
8 Green Apples, thinly sliced
1 C. Brown Sugar
1/2 C. Butter
2 Tbsps Light Corn Syrup
1 C. Chopped Pecans
6 Eggs
1 and 1/2 C. Milk
1 tsp Vanilla


Combine brown sugar, butter, corn syrup
and cook over a medium heat until
thickened, stirring constantly..

Pour into 9" x 13" glass baking dish
that has been sprayed with Pam..
Sprinkle with chopped pecans..

Place one layer sliced sweet French bread
on syrup and pecans - Aprox. 6 slices.
Top with 8 thinly sliced green apples.

Combine in blender eggs, milk, vanilla..

Pour half of mixture over first layer..

Place a second layer of sliced sweet
French bread on top of apples and cover
with remaining egg and milk mixture.

Cover with plastic wrap and
refrigerate overnight.

Sprinkle with cinnamon and nutmeg and
bake uncovered for 50 to 60 minutes
at 350 degrees F..

Serve the French toast with hot syrup
if desired and Canadian bacon.
It can also be served with whipped cream.

From: Whitegate Inn.. Mendocino, CA

"Eggs Oscar"

Makes 4 servings


2 lg crossaints, split and toasted
12 asparagus spears, steamed and tender
4 artichoke hearts, quartered
1/2 C. fennel bulb chopped
1 C. sliced mushrooms
Salt and Pepper to taste
4 eggs poached
4 thin slices Virginia ham, heated
1 C. Hollandaise and pinch saffron
1 C. white lump crabmeat
Fresh tarragon leaves for garnish


Saute artichole hearts, mushrooms, fennel, &
salt and pepper in 1 Tbsp. oil or butter.

Place one croissant half on four plates.  

Arrange three asparagus spears on each plate.

Top each croissant half with one slice ham.  
Divide artichoke and mushroom mixture between
the four croissants.  Place one egg on each
vegetable and ham topped croissant.

Ladle Saffron Hollandaise over each egg. 
Sprinkle the lump crabmeat over the top.

Garnish with fresh tarragon.

From:Father Ryan House Inn.. Biloxi, MS.

"Crumbled NY Apple Pie With Nutmeg Sauce"

Crisp New York State Cortland, or even better,
Rome Beauty Apples are used to create this
superb pie. Serve warm with a wedge of Sharp
New York State Cheddar Cheese.


8 C. peeled and sliced apples
1/2 C. water
1 1/2 C. granulated sugar
1 tsp. pure vanilla
1 - 9 inch pastry shell, baked
1 C. graham cracker crumbs
1/2 C. flour
1/2 C. sugar
1/3 C. butter
Nutmeg Sauce, see recipe below


Put apple slices and water in a lg. saucepan.
Bring to boil. Reduce heat. Cover and cook 10
minutes or until semi-soft. Drain off water
and stir in the sugar and vanilla.

In a med. mixing bowl or food processor
combine graham cracker crumbs, flour, & sugar.
Add butter and mix until crumbly; it should
resemble coarse crumbs.

Fill baked pie shell with the apple mixture.
Top with the crumbs.

Bake at 375 degrees 25 minutes or til browned.
Serve with the Nutmeg Sauce

Nutmeg Sauce:

1 egg yolk
1 C. milk
1/2 C. granulated sugar
1/2 tsp. freshly grated nutmeg

Put into a saucepan and bring to boiling
while stirring. Simmer on low heat for one
minute. Stir in nutmeg and serve warm on pie.

From: Genesee Country Inn.. Mumford-Rochester, NY

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