Category Archives: Recipes

National Red Velvet Cake Day – September 18

I did not know this:

Red velvet is made with cocoa powder, vinegar and buttermilk.The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by extra food coloring

A’Tuscan Estate Bed and Breakfast uses both vinegar and food coloring in their version of Red Velvet Cake. The inn offers beautiful accommodations and wonderful cuisine in the heart of Oregon’s Wine Country. A’Tuscan Estate is a 1928 Colonial Style Home with a decidedly European Flair a mere five blocks from downtown McMinnville with great restaurants, shops and wine tasting rooms.

Red Velvet White Chocolate Cake Truffle Recipe from A’Tuscan Estate Bed and Breakfast

Ingredients:

  • Vegetable oil for the pan
  • 2 1/1 cups all-purpose flour
  • 1 ½ cups sugar
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 tsp cocoa powder
  • 1 ½ vegetable oil
  • 1 cup buttermilk, room temp
  • 2 large eggs, room temp
  • 2 Tbsp red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • Bright White Candy Melts—for dipping
  • Dark Chocolate Candy Melts or Chips—for addition to cake after baked
  • Red Candy Melts or Bright White Candy Melts and Red food coloring—for decoration

Instructions:

  1. Preheat oven to 350◦F. Lightly oil and flour a 9 x 13 pan.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil buttermilk, eggs, food coloring, vinegar and vanilla.
  3. Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Pour better into cake pan. Place in oven. Bake, rotating pans halfway through the cooking, until the cake pulls away from the side of the pan and a toothpick inserted in the center of the cake comes out clean—about 30 minutes.
  5. Remove cake for oven and run a knife around the edge to loosen from sides. Invert the cake on a plate or sheet pan and then onto a cooling rack. Let cool completely.
  6. Once cooled, finely crumble cake in large bowl.
  7. Melt 1 cup Dark Chocolate Candy Melts/chips in microwave for 50-55 seconds (or as directed on the package) and stir until completely melted. If additional melting is needed, do so at 10 second intervals until fulling melted. Mix melted dark chocolate into cake crumbs.  I use my hands with disposable kitchen gloves.
  8. Chill for 30 minutes.
  9. Line sheet pan with foil. Using small melon ball scoop, scoop onto sheet pan.
  10. Chill for 30 minutes. Form into balls rounding the edges.
  11. Chill for 30 minutes.
  12. Melt White Candy Melts in microwave for 50-55 seconds (or as directed on the package) and stir until completely melted. If additional melting is needed, do so at 10 second intervals until fulling melted.  If too thick, add a small amount of Vegetable oil.
  13. Dip using fork or two prong dipping tool allowing extra chocolate to drip before placing on foil lined cookie sheet. This helps to avoid excessive pooling of chocolate. Chill until white chocolate is hard. Approximately 20-30 minutes.
  14. Melt 1/3 cup of red candy melts. Using a clean fork, drizzle red chocolate over the white chocolate covered cake truffles and allow to harden for serving
Note: You can also use store bought cake mix.

CLICK HERE TO DOWNLOAD THIS POSTCARD FOR FREE Then print and affix to heavier card stock, stamp and mail!

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: Watch for updates as mask restrictions may lift soon under guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

National Banana Split Day

National Banana Split Day August 25

National Banana Split Day is August 25. And why not Banana Split for breakfast? How about this healthy, delicious and nutritious variation from the Old Parkdale Inn Bed and Breakfast? Oatmeal Breakfast Banana Split is a fun breakfast recipe that will kickstart your day with the energy you’ll need to power through exploring Oregon.

You’ll need about one cup of prepared oatmeal for each ‘split’.  Use your favorite oatmeal recipe making sure it’s on the thicker side.  You’ll be using a cookie or ice cream scoop to scoop into banana

  • Slice the banana lengthwise and lay in your bowl
  • Drop two or three scoops of oatmeal onto banana
  • Add fresh fruit.  Try peaches, pears , apples, and berries
  • Top with a tablespoon or two of Greek Yogurt
  • Sprinkle chocolate chips, hemp hearts and chia seeds
  • Drizzle with maple syrup or any fruit syrup
  • Don’t forget the Cherry on Top

The great thing about this meal is you can top this banana split oatmeal with whatever you like.  In the Hood River Valley we have an abundance of berries, cherries, stone fruit, apples and pears.  Try some fall flavors with pumpkin puree and seeds. Or go tropical with mangos, pineapple and oranges.  The options are virtually endless. You can use fresh fruit, frozen fruit, puree fruit.

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: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

National Waffle Day

National Waffle Day with Hazelnut Waffles

The temperate climates and volcanic soils of Oregon’s Willamette Valley combine to create 99 percent of the U.S. hazelnut crop. Oregon hazelnuts are recognized for their large size and distinctive flavor and about 50% of the crop is exported annually. That leaves plenty for the innkeepers of the Oregon Bed and Breakfast Guild to share with guests in unique and delicious ways.

You’re sure to enjoy these Hazelnut Waffles

1 c. spelt flour
⅓ c. oat flour
½ c. hazelnuts, toasted and finely ground
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. soda
¼ c. sugar
2 eggs
4 Tbsp. unsalted butter, melted
1 tsp. vanilla
1 ¼ – 1 ½ c. buttermilk

Mix dry ingredients, then add remaining ingredients, starting with
1 ½ c. buttermilk, and mix well. If too thick, add remaining buttermilk.

Bake in hot waffle iron. Serve with ground hazelnuts and powdered sugar on top. Serve with a warm syrup or fruit topping. Or both!  I found this Hazelnut Syrup recipe on oregonhazelnuts.org:

Hazelnut Syrup
½ cup chopped Oregon hazelnuts
2 tablespoons butter or margarine
¾ cup maple syrup
In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through. Yield: about 1 ¼ cups

National Waffle Day on August 24th commemorates the anniversary of the first waffle iron patent issued. Celebrate by savoring your favorite kind of waffle!

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: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We recognize that there will be mixed feelings about this change. We have all struggled through COVID-19 and could use a little kindness. Please be respectful of a person’s individual decision to wear a mask or not, and most importantly kind to yourself.

Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn  is open? Give them a call as they just might be.

Lavender Blueberry Sorbet

Lavender Blueberry Sorbet on this National Ice Cream Day July 17, 2022

Lavender Blueberry Sorbet is a palette cleansing first course at the Old Parkdale Inn Bed and Breakfast, a dish produced from an explosion of Blueberries and Lavender in Oregon’s Hood River Valley.

Ingredients:

Serves 2.
2 ripe frozen bananas
1 cup frozen blueberries
¼ cup lite coconut milk
2 tsp dried lavender

Directions:
1. Peel ripe bananas, wrap in glad wrap and freeze overnight.
2. Add frozen bananas, blueberries, and coconut milk to food processor or blender and process until fluffy, smooth, and creamy.
3. Add lavender and carefully mix through with wooden spoon.
4. Empty the mixture into a container and put back into the freezer for a few hours to set.
5. When the sorbet is ready, scoop with an ice-cream scoop, top with fresh fruit. Enjoy

Where to Find Fresh Oregon Lavender, you ask?

We’ve share but a few locations in a recent blog post:

It’s lavender time in Oregon! Here’s a few places to eat, drink and smell the flowers.

Enjoy the beauty and scents of lavender as you travel the Oregon Back Roads through pastoral countrysides to each destination. Because of our wet spring, several of the U-cut farms are extending visits into August.

Enjoy the beauty and scents of lavender as you travel the Oregon Back Roads through pastoral countrysides to each destination.

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: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Cherry Clafoutis at the Old Parkdale Inn

Clafoutis: Maybe it was the name, sounded very complex and intricate, but I put off attempting this dish. Now that I’ve tried it and realized how simple it is, I bake at least 3 or 4 a week for guests at the Old Parkdale Inn, especially during the Hood River Valley Cherry Harvest season.

ClafoutisClafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. Very simple but oh so sweet and delicate!

Start by pitting enough Dark Cherries to fill the bottom of a buttered 9 or 10 inch glass pie plate. Preheat oven to 350°.

Ingredients: 4 eggs, ½ cup sugar, ¼ tsp salt, ¾ cup flour, ½ tsp vanilla, ½ tsp almond extract, 1 cup milk, 2 Tbs butter

Whisk together all the ingredients and pour over the cherries. Bake 40-45 minutes. Let it cool and firm up a bit before slicing into wedges, dust with Powdered sugar and serve.

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: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places has been lifted. Although some businesses may choose to require masks. And some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly be kind to yourself. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they probably are.

National Donut Day

National Donut Day is the First Friday in June – June 4, 2021

National Donut Day is the first Friday in June, June 4, 2021.  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.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

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.

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: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

The Carlton Inn Bed and Breakfast

Asparagus Quiches from The Carlton Inn Bed and Breakfast
National Asparagus Day – May 24

These delicious mini Asparagus Quiches are simple, tasty and can be served as a hearty breakfast or a light meal anytime. Thanks to the innkeeper at The Carlton Inn Bed and Breakfast for sharing. They can be made in small ramekins for a elegant presentation or in a simple muffin tin.

Asparagus QuicheeServes 10-12 – muffin size

Ingredients:
2 tsp olive oil
1/2 cup sliced onion
2 garlic clove, minced
1 pound asparagus, trimmed and cut in pieces
cooking spray

1 1/4 cups milk
1 cup shredded Gruyere cheese (Havarti is a good alternative)
3 TBLS chopped fresh parsley
2 tsp Dijon Mustard
1/2 tsp sea salt
1/4 tsp pepper
5 large eggs, lightly beaten
3 TBLS grated fresh parmesan cheese
1/4 cup green onion

Instructions:

1.  Preheat oven to 350F
2.  Spray a standard 12 cup muffin pan with cooking spray. I’ve also used ramekins (fewer portions)
3.  Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, sauté 1 minute. Add asparagus, sauté another 2-3 minutes. Spread the mixture into the muffin tin.
4.  Combine milk, cheese, parsley, Dijon mustard, salt, pepper, and eggs in a large bowl.
5.  Pour milk mixture over asparagus mixture and sprinkle with parmesan and green onions.
6.  Bake at 350F for 20-25 minutes (longer if using ramekins) or until knife inserted in center comes out clean.
7.  Let stand 5 minutes before serving

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

Shop and travel Local

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: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

National Strawberries and Cream

National Strawberries and Cream Day is May 21

National Strawberries and Cream Day is May 21.  We think you’ll love this tasty French Toast

Strawberry Croissant French Toast

4 large day-old croissants
¾ c. milk
2 large eggs
1 teaspoon vanilla
½ teaspoon cinnamon
2 Tablespoons butter
Powdered Sugar
Sweetened Whipped Cream
Fresh Strawberries

Slice croissants in half lengthwise.  Whisk together milk, eggs, vanilla, and cinnamon. Pour into a shallow dish.  Dip croissant halves into eggs mixture, coating well.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves and cook about 2 minutes on each side or until golden brown.

Repeat procedure with remaining butter and croissant halves. Spoon strawberries between the layers and some on top. Sprinkle with powdered sugar, top with sweetened whipped cream if desired. Who wouldn’t want sweetened whipped cream and maybe a splash of maple syrup!

Oregon Berry Season has arrived and you’ll find many sweet berry dishes being served 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.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We recognize that there will be mixed feelings about this change. We have all struggled through COVID-19 and could use a little kindness. Please be respectful of a person’s individual decision to wear a mask or not, and most importantly kind to yourself.

Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn  is open? Give them a call as they just might be.

National Pi Day

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.

Chehalem Ridge B&B serves 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 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: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. Oregon’s statewide mask requirement for indoor public places was lifted on March 12.

After mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.