Fall Favorites - Harvest Breakfast Recipes
Combine secrets from the breakfast experts with foods that say fall – pumpkins, apples and rich spices - for a delicious autumn fare in your very own kitchen.
They have not only mastered the taste, but the look of gourmet meals done in a limited amount of time. Bed and breakfast innkeepers are the breakfast experts and are sharing their guests’ favorite harvest recipes with you. BnBFinder.com, the leading online bed and breakfast directory has compiled a list of breakfast recipes that will look exquisite and taste incredible, without taking hours in the kitchen.
Try these five guest favorites or hundreds of bed and breakfast recipes at www.BnBFinder.com/Recipes:
Pumpkin Pancakes
Woolverton Inn, Stickton NJ
www.BNBFinder.com/Woolverton
Ingredients:
2 2/3 cups flour
Cinnamon, nutmeg, ginger and cloves to taste
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
8 eggs (separated)
2 1/2 cups buttermilk
1 1/2 cups pumpkin (1 15oz can)
1/2 cup sugar
1 1/2 teaspoons vanilla
1 stick of melted butter, slightly cooled
Directions:
Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside.
With a hand mixer, whip egg whites until stiff but not dry.
Mix together buttermilk, pumpkin, sugar, vanilla and butter. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix.
Gently fold egg whites into batter.
Cook on a hot grill until bubbles f! orm at t he edges.
Flip and cook 2 – 3 minutes more.
Enjoy!
Baked Apple Upside Down French Toast
Shelburne Inn & China Beach Retreat, Seaview, WA
www.BNBFinder.com/Shelburnelnn
Ingredients:
3 lbs Granny Smith apples, peeled, quartered and thinly sliced
6 tablespoons butter
3/4 cups granulated sugar
1 teaspoon cinnamon
8 slices French bread, sliced 3/4” thick
6 to 7 eggs
1/2 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
1 cup milk
1/2 cup heavy cream
Directions:
Melt butter in large sauté pan and add sliced apples.
Top apples with sugar and cinnamon and stir to incorporate.
Sauté over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don’t scorch.
Pour apples into 9 x 13” glass oven proof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered.
Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate until morning.
The next morning, pre-heat the oven to 400 degrees.
Bake French toast for 25 minutes or until bread is golden and custard is set.
Invert carefully onto a sheet pan and cut into squares to serve, apple side up. You may add the syrup of your choice and a dollop of crème fraiche.
Serves 6 to 8.
Cranberry Pumpkin Bread
Oxford House Inn, Fryeburg, ME
www.BnBFinder.com/OxfordHouse
Ingredients:
2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnam! on
1 1/2 teaspoons nutmeg
1/2 cup vegetable oil
2 eggs
1 small can pure pumpkin or squash
3/4 cup water
1/2 cup chopped walnuts
3/4 cup fresh cranberries or other fruit of your choice
Directions:
Preheat oven to 350 degrees.
Grease and flour 2 small loaf pans.
Mix flour, sugar, baking powder, salt, ground cloves, cinnamon and nutmeg together in a mixer until blended. Gradually mix in the vegetable oil, eggs, pumpkin, water and walnuts.
Stir in fresh cranberries.
Spread into greased loaf pans and bake 1 hour or until toothpick comes out clean.
Serve with butter or cream cheese.
Oatmeal Apple Crunch French Toast
Peninsula House, Annapolis, MD
www.BnBFinder.com/PeninsulaHouse
Ingredients:
12- 1 inch pieces French bread cut on the diagonal
1/2 cup oatmeal, toasted in oven on cookie sheet for 15 minutes
1/2 cup butter at room temperature
1/2 cup flour
1/2 cup brown sugar
12 eggs
1 1/2 cups milk
1 teaspoon almond extract
2 apples cored and sliced into this wedges
Directions:
Place bread on the bottom of a well greased baking dish. Put several pieces of apple on each piece of bread.
Whisk eggs milk and almond extract and pour over bread with apples.
Combine brown sugar, room temperature butter flour and toasted oatmeal to a course consistency and place a generous amount on each bread with apple.
Cover and refrigerate over night and bake tented with foil at 350 degrees for one hour.
Serve with maple syrup.
Serves 6.
Autumn-Spiced Apple Pancakes
Strawberry Creek, Idyllwild, CA
www.BnBFinder.com/StrawberryCreek
Ingredients:
2 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon each of ground nutmeg and ground mace or 1 teaspoon of fresh grated nutmeg
1 teaspoon ground cloves
4 tablespoons of unsalted butter,melted
2 cups of buttermilk (room temperature)
2 large eggs (room temperature)
1/4 teaspoon vanilla extract
1 cup tart apples- grated
1 cup toasted pecans-chopped
Unsalted butter for griddle
Directions:
Pre-heat griddle up to 350 degrees, or skillet to medium.
Sift dry ingredients into a bowl.
Whisk wet ingredients together in a separate bowl.
Add wet ingredients to dry ingredients and mix only until combined. Do not overmix.
Fold in apples and pecans.
Let batter sit for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of butter on griddle or pan and immediately wipe with a paper towel to distribute evenly over the surface and to remove most of the butter.
Use a 2 oz (1/4 cup) ladle, ice cream ! scoop, o r measuring cup to pour each pancake onto the griddle surface.
Use a spatula to turn pancakes once bubbles start to form all over the pancake and the edges start to set.
Cook on the other side for another minute or so, until set and slightly browned.
Serve pancakes with maple syrup and garnish with fresh berries and/or sliced apples.
Serves 6.
