Tag Archives: breakfast done right

Recipes Oregon Bed and Breakfast

Recipes from the Innkeepers of the Oregon Bed and Breakfast Guild will differ depending on the region of Oregon you are visiting as will your culinary experience. Whether it’s the locally grown produce, fresh farm eggs and cheese, sustainably raised meats or the wine your host may serve in the afternoon, we regard ourselves stewards of the land.

By purchasing the foods served at our bed and breakfast member inns from local farms, farmers markets, and local food Coops, our members support local and regional farmers. As well as the food we serve our families and guests, we take great care in the serving high quality beverages. Buying fairly traded coffee, tea and chocolate not only provides good quality drinks for our guests, but supports sustainable agriculture elsewhere. Recipes Oregon Bed and Breakfast

Baked Goods

Baked Pumpkin Donut – Old Parkdale Inn
Blueberry Croissant Baked French Toast – Old Parkdale Inn
Buttermilk Biscuit – WildSpring Guest Habitat
Apple Strudel – Old Parkdale Inn
Strawberry Rhubarb Biscuits or Scones – Yamhill Vineyards B&B
Lemon Blueberry Biscuits – Yamhill Vineyards B&B
Apple Berry Delight – Yamhill Vineyards B&B
Gluten-Free Lemon Poppy Seed Muffins – Chehalem Ridge B&B
Strawberry Shortcakes – Old Parkdale Inn
Pecan Pumpkin Bread – MaMere’s Guest House
Strawberry Croissant French Toast

Cakes and Pies

Strawberry Rhubarb Coffee Cake – Old Parkdale Inn
Double Crusted Cherry Tart – Old Parkdale Inn
Lemon Curd Coffee Cake – Old Parkdale Inn
Plum Upside Down Buttermilk Cake – Old Parkdale Inn

Breakfast Entrees
Lavender Cheddar Spring Tart – Old Parkdale Inn
Breakfast Sandwich – Old Parkdale Inn
Southwest Eggs Benedict – Chehalem Ridge B&B
Asparagus Quiche – The Carlton Inn B&B
Caprese Baked Egg Cups – A’Tuscan Estate
Baked Spiced Oatmeal with Cranberries, Apple and Walnuts
A’Tuscan Estate

Pancakes, Waffles and French Toast

Sourdough Blueberry Pancakes – Old Parkdale Inn
Hazelnut Waffles – Old Parkdale Inn
Creamy Orange French Toast – Old Parkdale Inn
Dutch Baby Pancakes – Old Parkdale Inn
Swedish Pancakes – Old Parkdale Inn
Apple Puffed Pancakes – MaMere’s Guest House
Coconut French Toast with a Twist – The Carlton Inn B&B
Aebleskiver – Old Parkdale Inn
Lemon Ricotta Pancakes – The Carlton Inn B&B

Fruits Dishes
Pumpkin Panna Cotta with Caramelized Pears – Old Parkdale Inn
Breakfast Banana Split – Old Parkdale Inn
Poached Pear Delights – Chehalem Ridge B&B
Gingered Pear Pandowdy – Old Parkdale Inn
Apple Dumpling – Old Parkdale Inn

Mulled Wine – Chehalem Ridge Bed and Breakfast

Jams, Jellies and more
Ginger Pear Jam – Old Parkdale Inn


Apple Pie Cookies – Old Parkdale Inn
Crustless Apple Pie – Chehalem Ridge Bed and Breakfast
Lavender Blueberry Sorbet – Old Parkdale Inn
Red Velvet White Chocolate Cake Truffle – A’Tuscan Estate

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.

Poached Pears from Chehalem Ridge Bed and Breakfast
Poached Pear DelightWe ask our innkeepers to submit their favorite recipes and are  pleased to see that once again, we are all about keeping it local and fresh. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? This Poached Pear Delight comes to you from Chehalem Ridge Bed and Breakfast.

More than a dozen bed and breakfasts across the U.S. have whipped up their best holiday recipes in postcard form. Make one every day as a Christmas countdown or print, stamp, and mail, to share deliciousness across the miles. 

Three Oregon Bed and Breakfasts, A’Tuscan Estate Bed and Breakfast, MaMere’s Guest House & Event Center, and Chehalem Ridge Bed & Breakfast are part of an edible advent calendar! The new book contains 24 print and mail recipe postcards, all of which can be printed for FREE. These recipes are delicious and great for Thanksgiving too so why wait until December 1 to start.

Poached Pears from Chehalem Ridge Bed and Breakfast

2 Large Pears
1/2 Cup Orange Juice
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 cup Vanilla Yogurt
2 Tbsp Hazelnut Granola

  1. Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.
  2. Peel pears and cut in half lengthwise.  Scoop out the core with a melon baller and cut out the upper and lower stem areas with a knife.  Place pear halves, cut side down, in orange juice liquid.
  3. Poach pears, with the liquid barely bubbling, for 4 to 8 minutes.  With a slotted spoon, turn pears and poach for another 4 to 8 minutes, until the pears are softened.  Really ripe pears take less time while harder pears will take longer.
  4. Serve 1 pear half per person with a dollop of vanilla yogurt and a sprinkling of Hazelnut Granola in the hollow of each pear half.
  5. Pro tip: Poached pears wait for no diner.  Well, they can wait, but be sure to leave them in the liquid with the heat off.  After about 10 minutes out of the liquid, they will turn a bit brown and not in the pretty caramelizing way.

CLICK HERE TO DOWNLOAD THIS POSTCARD FOR FREE (then print and affix to heavier cardstock, stamp and mail!)

Shop and travel Local


Nineteen inns, beds and breakfast and boutique hotels across the country have joined together to create Edible Christmas, mailable recipes in the form of postcards as a yummy way to countdown the days till Christmas.

The edible advent calendar offers a new recipe every day from December 1st through Christmas Eve, December 24th, and a whimsy artistic look. The recipe postcards measure 9” across and 6” down and can be printed on a regular-sized sheet of printer paper. One would then affix the design to heavier card stock, stamp, and mail.

The book of postcards is free and may be downloaded or printed at www.EdibleChristmas.com. Recipes include holiday drinks, Christmas cookies, sweet and savory festive entrees, breads,
dressing, and more.

“The idea is to count your blessings, not calories,” says Erin Gilchrist, innkeeper with A’Tuscan Estate Bed & Breakfast in McMinnville, Oregon. “By making these postcards free to download, we’ve whipped up a way to bring people together, regardless of location and circumstance.” Gilchrist provided two recipes for the postcards: Baked Spiced Oatmeal with Cranberries, Apples and Walnuts and Red Velvet White Chocolate Cake Truffles