BROWN SUGAR OATMEAL PANCAKES (SERVES 6) 3 CUPS ROLLED OATS 2 1/2 CUPS WHOLE BUTTERMILK (IF USING NON FAT OR MILK, USE ONLY 2 CUPS) 3 EGGS 2 TSP. VANILLA ¼ CUP LIGHT BROWN SUGAR ¼ CUP CANOLA OIL 1 CUP FLOUR ½ TSP. SALT ¼ TSP. NUTMEG ¼ TSP. CINNAMON 1 TSP. BAKING SODA […]
Grapefruit Panna Cotta Recipe
(Serves 8 – 6 ounce ramekins) This Grapefruit Panna Cotta recipe is light and creamy but rich and decadent at the same time. We serve this panna cotta for breakfast alongside our Tomato and Cheddar Quiche, or Baked or Poached Eggs. However, this recipe would also make a terrific dessert. Ingredients ½ cup sugar 2 […]
Goodnight Waffles
Overnight Yeasted Belgian Waffle Recipe ( Serves 6 ) ½ cup lukewarm water (105 degrees) 1 Tablespoon Granulated Sugar 2 ¼ teaspoons dry active yeast 2 Cups Whole Milk, warmed 105 degrees ½ cup butter ( 1 stick) 1/2 teaspoon salt 2 Cups all purpose flour 2 large eggs, beaten 2 teaspoons vanilla extract ¼ […]
Lemon Strawberry Streusel Muffins
Yields 12 Muffins These muffins are a favorite around here, in fact they appear on our breakfast menu more often than our other recipes. Super moist, rich, and just the right amount of sweetness to make you feel satisfied. These little muffins are filled with so much love, they would be perfect as a Valentines […]
Cranberry Casserole – The Perfect Fall Dish
Serves: 6 Nothing screams Fall more than a warm, hearty cranberry casserole dish. This makes for a rich addition to a Thanksgiving meal, big breakfast, or to bring as desert to a social gathering. This recipe requires very little prep time and effort — we love to keep it simple. Enjoy! Ingredients: ½ cup Brown […]
Sweet Potato, Apple, Bacon Breakfast Hash
Serves 6-8 When the season rolls around we yank up those sweet potatoes from our chemical-free garden and make a delicious sweet and savory breakfast hash. Most people like to incorporate sausage, however we pick up some West Virginia Hillbilly Bacon right down the road at Island Stop to incorporate that salty crunch we all know […]
Pear and Riesling Breakfast Tart with Cardamom Whipped Cream
Serves 2-4 In late Summer, early Fall our pear tree that we obtained from Monticello looms beautiful heirloom pears. Always trying to incorporate the fruits and vegetables from our property and the local community, we have managed to incorporate this decadent pear tart into the breakfast buffet. This recipe recommends Anjou or Bosc pears, […]
Tofu Scramble
Serves 4. This colorful recipe never fails to be a pleasant surprise for our guests here at the Inn. Tofu for breakfast is not considered a traditional staple ingredient that we expect to start our day, but rarely do we have leftovers on mornings we add this to the buffet. Tofu scramble can be enjoyed […]
Lori’s Homemade Salsa
I make fresh salsa as much as possible when fresh tomatoes are in abundance from our garden. I have even made it with canned tomatoes during the fall-spring months when I get the craving and it’s still better than any jarred or canned salsa I’ve ever had, (just sayin’!). I kept getting requests to share […]
Heirloom Tomato and Crab Quiche
Serves 6 To make your vacation on the Chesapeake Bay that much more special, we try to use the freshest ingredients including hand-picked, local blue crabs! A generous amount of these beautiful swimmers can be found in the middle of summer time, and what better way to serve breakfast than from bay-to-table? Our bed and […]
