Category Archives: Recipes

National Apple Strudel Day

National Apple Strudel Day is June 17

National Apple Strudel Day is June 17 but the innkeeper of the Old Parkdale Inn Bed and Breakfast makes this easy Strudel year round, mixing up the filling with available fruits.

Ingredients•

•  1 Egg
•  1 tbsp water
•  2 tbsp granulated sugar
•  1 tbsp all-purpose flour
•  ¼ tsp ground cinnamon
•  2 large Granny Smith apples, peeled, cored and thinly sliced
•  2 tbsps raisins

•  1 sheet of Puff Pastry, thawed

•  1 tbsp. confectioners’ sugar (optional)

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.  Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Sprinkle additional flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 14×12-inch rectangle.  Place the pastry onto the baking sheet.  Spoon the apple mixture lengthwise down the center of the pastry.  Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture.  Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the apple mixture.

Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins.  For a tasty spring strudel try using fresh peaches or fresh berries.  In the fall you can substitute Bosc pears and dried cranberries for a Pear and Cranberry Strudel.  Unfortunately, we didn’t get a photo of the apple strudel so we substitute with one of a Peach Strudel.

The Old Parkdale Inn has three guest rooms, each with amenities including a private bath, flat-screen satellite TV and DVD player, microwave, coffee maker, refrigerator, and Free wireless Internet.

Located on the famous Hood River County Fruit Loop,  the Inn is perfectly situated to tour the area’s gorgeous farms, wineries and orchards.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn. Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, as travel restrictions are being lifted. Not sure if your favorite inn is open? Give them a call as they just might be. We’re all looking to that day when this pandemic is behind us.

The Marionberry

The Marionberry ~ An Oregon Native

When you think about them, your mouth waters. When you eat one, the sweetness just makes you want more and when you serve them with a little oatmeal, brown sugar, and butter our guests are in heaven with dessert for breakfast.

That’s the Marionberry and it was born and raised exclusively in Oregon and is known as the “cabernet of blackberries” because of it’s rich, complex earthy flavor.  Again, the lush Willamette Valley’s spring rain and sandy soil provides the perfect medium to grow these lovely berries.  A cross between a Chehalem and Olallieberry, the marionberry or marion blackberry, created in 1945 at OSU, then released in 1956 has become the standard blackberry.  It was created to fulfill a need for a sturdy berry that could be frozen and put into processed foods and has now become the number one berry crop that is frozen then sold throughout the US and Canada.

The berry is used in pies, cobblers, crisps and can be served at any meal.

  • Using a ramekin, spray with non-stick spray, put 3/4c. frozen or fresh marionberries into the ramekin, sprinkle 2 tablespoons uncooked oatmeal over the berries, then sprinkle about 1 tablespoon packed brown sugar over the oatmeal and top with 1 tablespoon butter.
  • Bake about 20 minutes at 350 degrees or until berries are hot and butter is melted.
  • You can play with this easy recipe by adding whatever you like to the berries.  I have added hazelnuts, my homemade granola and even some cinnamon is good too.

Top the berry crisp with a dollop of fresh homemade whip cream and it’s like having dessert for breakfast.  Served up with an egg and onion scramble topped with fresh grated asiago cheese, a thick, warm, fresh from the oven square of cinnamon crumb cake, and several slices of sizzling turkey bacon it makes a simple breakfast at an Oregon Bed and Breakfast.

Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, as travel restrictions are being lifted. Not sure if your favorite inn is open? Give them a call as they just might be. We’re all looking to that day when this pandemic is behind us.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Donut Day

National Donut Day is the First Friday in June – June 5, 2020

National Donut Day is the first Friday in June, June 5, 2020.  We hope you have a chance to try this delicious baked donut recipe shared by the innkeeper at the Old Parkdale Inn Bed and Breakfast.  Clean up is easier than with a fried version not to mention a bit less guilt-inducing!

Baked Pumpkin Donut

  • 3/4 cup pumpkin puree
  • 2 tbs. vegetable oil
  • 2 tbs. butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 eggs
  • 1/2 tsp. maple extract
  • 1 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup all-purpose flour
  • Preheat oven to 350 degrees. Prepare your donut shaped baking pan with non-stick cooking spray
  • In a mixing bowl, add in the pumpkin puree, vegetable oil, melted butter, granulated and brown sugars. Mix on medium until combined.
  • Add in both of the eggs and maple extract. Mix on medium until incorporated.
  • Add in the pumpkin pie spice, baking powder, salt and flour. Mix until just combined.

Use a piping bag, or spoon, to fill each donut cup about 3/4 full, making sure the center post is clear.  Innkeeper uses a 9 cavity donut silicone baking mold.  Bake until the donuts are a light golden brown and spring back when touched, 6-10 minutes.  Let cool slightly, flip pan over, glaze or roll in cinnamon sugar

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Apple Pie Day is May 13

National Apple Pie Day doesn’t necessarily have to be celebrated with an apple pie, right.  Why not Apple Pie Cookies?  The innkeeper at the Old Parkdale Inn Bed and Breakfast put a little spin on the classic apple pie and the results were amazing.

Like most lodging properties across America we’ve been shuttered for over two months now. The Old Parkdale Inn was honored to be featured in Forbes Magazine article celebrating National Apple Pie Day. Nearly four dozen of these elegant and charming properties are reaching out to their guests, past and future, with digital postcards featuring their own apple dessert recipes and a cinnamon-sweet “Wish You Were Here” sentiment for virtual reconnection during this time of extended social distancing. They are one of the top 12 recipes and properties in the country

For quicker, easier assembly she used refrigerated pie crusts

Apple Pie Cookies

  • 6 green apples
  • 1 package refrigerated pie crust (2 crusts)
  • 5 ounces caramel sauce
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon nutmeg
  • Ground cinnamon

1) Preheat the oven to 350 Fahrenheit. Line a cookie sheet with parchment and non stick spray;  set aside.

2) Remove pie crusts from refrigerator so they warm up slightly. This will make them easier to work with.

3) Peel the skin off the green apples, compost.  Continue peeling so you have bunch of fleshy, white peels of apple in your bowl.

4) Dust work area with flour and slightly roll out crusts. From one pie crust, cut out circles for the cookies.  Cut the second pie crust into 1/2″ strips.

5) Place round pie crusts on cookie sheet. Spread a thin layer of caramel sauce on each cookie, followed by a pile of white apple peels. Using the 1/2” strips, create a tic-tac-toe lattice pattern over each cookie.

6) Beat egg in bowl and add sugar and nutmeg until well blended. Brush cookies with egg wash.

7) Sprinkle cookies with cinnamon.  Use more or less cinnamon depending on your preference.

8) Bake for 20 – 25 minutes, or until cookies are a golden brown. Remove from oven, allow to cool for 5 minutes, serve and enjoy!

The Old Parkdale Inn is located in the Upper Hood River Valley, a renowned growing region for pears and apples.   Located in the quaint town of Parkdale, Oregon with Oregon’s tallest peak, Mt. Hood, as a backdrop.  Outdoor adventure, farms, wineries and fine dining are nearby.  The complete privacy of the inn and the serene gardens are perfect for romantic and restful getaways.

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild. Oregon Bed and Breakfast Guild is proactively taking steps to welcome you back when traveling restrictions have been lifted. Our member inns have always engaged in exemplary cleaning practices, and typically we hold ourselves to even higher standards than the guidelines provided by our health agencies. We’re taking it up a notch so as to provide the very safest environments for you, our employees and ourselves. We’re ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn

OBBG FOOd

Chehalem Ridge Bed and Breakfast shares their Crustless Apple Pie today, National Apple Pie Day

Chehalem Ridge Bed and Breakfast serves this Baked Apple as part of their three-course gourmet breakfast, typically with a more savory entrée because it is a bit sweet. Pairing the brown sugar and warm spices with a tart Granny Smith apple is the trick to achieving a good balance in the dish. To make the filling just a bit more Oregonian, we use hazelnuts, but you could use walnuts if you can’t find hazelnuts.  Fun fact: Oregon produces 99% of US hazelnuts, most of it in the Willamette Valley. You’ll see hazelnut orchards everywhere while you are out wine tasting.

They serve the Baked Apple with vanilla yogurt, because, you know, breakfast. But if you choose to put some other vanilla dairy product on it (maybe something from the freezer?), you won’t be judged.  Enjoy safe at home, and start making plans to joins us for breakfast soon!

Crustless Apple Pie (aka Baked Apple)

Servings: 4

  • Yield: 4 apples
  • 4 small Granny Smith apples
  • 3 tablespoons packed brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon clove, ground
  • 1/4 cup hazelnuts, chopped
  • 1/4 cup dried cranberries, chopped
  • 1 tablespoon butter, cut into 1/2″ cubes
  • 4 tablespoons vanilla yogurt

Preheat oven to 375 degrees. Cut just a little off the bottom of each apple so that it sits upright and stable. Core each apple with apple corer or melon baller, leaving the bottom 1/4″ intact. Peel upper third of apple to prevent from splitting.

In a small bowl, mix together the brown sugar, spices, nuts and dried cranberries. Fill each apple equally with filling and pack it down into the cavity. Put in baking dish. Dot each apple with a small cube of butter. Bake until tender when pierced with a fork, about 30 to 35 minutes. Serve warm with yogurt over top.

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild. Oregon Bed and Breakfast Guild is proactively taking steps to welcome you back when traveling restrictions have been lifted. Our member inns have always engaged in exemplary cleaning practices, and typically we hold ourselves to even higher standards than the guidelines provided by our health agencies. We’re taking it up a notch so as to provide the very safest environments for you, our employees and ourselves. We’re ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn

Strawberry Rhubarb

The innkeeper at Yamhill Vineyards Bed and Breakfast shared her Lemon Blueberry Biscuits awhile back.Today she mixes it up a bit using Oregon strawberries and rhubarb that are in season.

We innkeepers love to bake. Most every breakfast includes a delectable treat made with local and fresh fruits and vegetables. Whether that dish is an main course or a side, something sweet is always included, using what’s seasonally available.
Enjoy

Strawberry Rhubarb Biscuit or Scone
Yield: 12-18

Ingredients:
Preheat oven to 400 degrees

2 Cups all-purpose flour
½ Cup sugar
2 teaspoons baking soda
¼ teaspoon salt
1 Cup vanilla yogurt
1 Large egg at room temperature
¼ Cup melted butter
½ Cup chopped strawberries
¾ Cup diced rhubarb

In a large bowl whisk the first 5 ingredients. Add egg, yogurt and melted butter. Stir until moistened. Fold in strawberries and rhubarb.
If you’re making biscuits you’ll drop about 1/3 cupful onto a greased baking sheet. For scones little bigger scoop. She also likes to line the baking sheet with parchment paper. Bake 15-18 minutes or until golden brown. Shorter time for strawberry rhubarb biscuits, a little longer for the bigger scone.

Glaze:
½ Cup confectioners’ sugar
¼ teaspoon vanilla
Enough milk or water to make the glaze drip off the spoon.
Mix glaze ingredients until smooth. Drizzle over warm biscuit/scone.

Wake to freshly brewed coffee and a creative, healthy, delicious breakfast at Yamhill Vineyards Bed and Breakfast. I’ll let you in on a little secret too: The signature dish for Yamhill Vineyards Bed & Breakfast is not a dish but “Wine before its time”. A variety of grape juice from the vineyard served with every breakfast.

Yamhill Vineyards Bed & Breakfast is a little known gem located in the heart of the Willamette Valley wine country. The Inn is surrounded by vineyards, spectacular views and has two large guest rooms, each with private baths offering a relaxed country retreat.

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild. Oregon Bed and Breakfast Guild is proactively taking steps to welcome you back when traveling restrictions have been lifted. Our member inns have always engaged in exemplary cleaning practices, and typically we hold ourselves to even higher standards than the guidelines provided by our health agencies. We’re taking it up a notch so as to provide the very safest environments for you, our employees and ourselves. We’re ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn

Valentine’s Day is coming up in a few weeks and you guys and gals out there better get moving and plan that special day or evening with the one you love. A romantic dinner and maybe an over-nite stay at one our lovely Oregon Bed and Breakfasts is the perfect choice!  A delightful stay and the whole day to enjoy one of Oregon’s premiere destinations.  Whichever destination you choose; the snowy mountains, the green Willamette Valley, the gorgeous Southern Oregon region, the majestic coast or the scenic east, all of Oregon is aptly suited for little bit of romance for two in an Oregon Bed and Breakfast Guild inn!

So, if you are so inclined, enjoy one of our inns and you may be lucky enough to enjoy this Lemon Curd Coffee Cake. It’s just enough sweet, has just enough lemon and has just enough coconut and butter in it to make it the perfect breakfast cake to eat with that perfect cup of fresh ground coffee!

Lemon Curd Coffee Cake

1/2 c. all-purpose flour
1/3 c. sugar
3 tablespoons cold butter
1/2 c. flaked coconut

Batter:

2-1/4 c. all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 c. cold butter
2/3 c. vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 egg
1 egg yolk
1 c. lemon curd

Glaze:

1/2 c. confectioners’ sugar
1 teaspoon water
1 teaspoon lemon juice

1)  In a small bowl, combine the flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir in coconut; set aside.

2)  For batter, in a large bowl, combine the flour, salt, baking powder and baking soda.  Cut in butter until mixture resembles coarse crumbs.  Combine the yogurt, lemon juice, peel, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).

3)  Spread 2 cups of the batter in a greased 9-inch spring form pan; sprinkle with 3/4 cup of coconut mixture.  Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 inch of edge.  Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.

4)Place pan on a baking sheet.  Bake at 350 degrees for 50-55 minutes or until toothpick comes out clean.  Cool for 10 minutes.  Carefully run a knife around the edge of pan to loosen; remove sides of pan.  Combine glaze ingredients; drizzle over warm cake.

Makes 12 servings.

Baking it in the spring form pan makes it really easy to release and serve! Hope to see you enjoy Valentine’s weekend an inn of the Oregon Bed and Breakfast Guild and hope your stay is absolutely perfect!

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Lemon Blueberry Biscuits

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Lemon Blueberry Biscuits shared by Yamhill Vineyards B&B

Lemon Blueberry Biscuits are sure to be a sweet treat at our tables of the Oregon Bed and Breakfast Guild.  Thanks to Sue, innkeeper at Yamhill Vineyards Bed and Breakfast for sharing this recipe.

‘Lemon and Blueberries made such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits’  Taste of Home Test Kitchen

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup lemon yogurt
  • 1 egg
  • 1/4 cup butter, melted
  • 1 tsp grated lemon peel
  • 1 cup fresh or frozen blueberries

Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 Tbsp lemon juice
  • 1/2 tsp grated lemon peel

Preheat oven to 400°.  In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture, stir just until moistened.  Fold in Blueberries.

Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.

In a small bowl, combine glaze ingredients.  Stir until smooth.  Drizzle over warm biscuits.  If using frozen blueberries, use without thawing to avoid discoloring the dough.  Makes about a dozen sweet and tangy biscuits

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild.  Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn

National French Toast Day November 28

Nation French Toast Day is November 28

Remember the orange popsicle filled with vanilla ice cream?  Who didn’t love them then and who doesn’t still love them now?  Here at the Old Parkdale Inn Bed and Breakfast we regularly order a case of fresh Organic Valencia Oranges to use in Orange Ricotta Pancakes, Fresh Orange Smoothies, Fruit Salads and more.  Recently I made this creamy French Toast with a Gluten Free White Bread but I prefer using a fresh Challah Bread.  Challah makes the best French Toast and when combined with cream cheese, vanilla and orange, a dreamy

Creamy Orange French Toast

In a small bowl cream together 1/2 tsp orange zest, 1 tsp sugar and 4 oz softened cream cheese

In another bowl Whip together:

  • 3 large eggs
  • ½ tsp vanilla extract
  • zest from a orange
  • juice from that orange
  • cup of milk
  • 2 Tbsp heavy cream
  • 2 tsp sugar

Spread the cream cheese mixture between two slices of bread.  I like to lay the sandwiches on a cookie sheet where the milk and egg mixture has been poured, flipping them after about 5 minutes.  The type of bread you are using will determine how long to soak.  Dryer bread a little longer that a very moist bread like Challah. Fry on a hot griddle until golden, about 3-5 minutes on each side.

Meanwhile, combine fresh orange juice from half an orange, 1/2 cup maple syrup and 1/2 tsp vanilla extract in a small sauce pot. Bring to simmer and take off heat.

Serve piping hot garnished with thinly slices oranges and a dusting of powdered sugar.

You can adjust this recipe to satisfy dietary needs.  I’ve used coconut or almond milk for lactose intolerant guests. A Vanilla Soy Creamer adds flavor. There are some very good non dairy cream cheese products available.

The Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Gingered Pear and Raspberry Pandowdy

Gingered Pear and Raspberry Pandowdy

A Gingered Pear and Raspberry Pandowdy made with famous Hood River Valley Pears.  The Old Parkdale Inn Bed and Breakfast is located in the Hood River Valley, the largest pear growing region in the nation. Many of our growers have cold storage units where we can pick up fresh pears almost all year round. This Gingered Pear and Raspberry Pandowdy has become a guest favorite.

Fruit Filling:

1/2 cup sugar
2 Tbs cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced
1 Tbs lemon juic
1 dry pint raspberries, fresh or frozen
1 Tbs cold butter, cut into small pieces

Preheat oven to 400°. Butter 4 small ramekins.
Fruit Filling: Rub the sugar, cornstarch and salt together in a large bowl, add pears and lemon juice and toss until evenly coated. Gently fold in raspberries and divide into ramekins. Dot with butter.

Biscuit:
1 3/4 cup flour
3 TBS plus 1 TBS sugar
3/4 tsp baking powder
1/2 tsp fine salt
10 TBS cold butter
1/3 cup chopped candied ginger
2/3 cup plus 1 TBS cold buttermilk

Biscuit: Whisk together flour, 3 TBS sugar, baking powder and salt. Cut in butter until the size of peas. Stir in the Candied ginger, pour in the 2/3 cup buttermilk and stir until the dry ingredients are moistened. The dough will be crumbly, with large pieces of butter still visible. Turn the dough onto a lightly floured board and gently press the dough together. Divide into four pieces and place atop the fruit. Brush the dough with the remaining buttermilk and sprinkle with remaining sugar.

Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350° and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick. Allow to cool a bit before serving.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.