Tag Archives: culinary

National Oatmeal Month – January 2022

Oatmeal is the famed breakfast cereal believed to have been discovered in the British Isles. There are many ways to eat oatmeal. Oatmeal provides a quick way to get the nutrients you need.

Mix in fruits and honey or you add nuts, and other grains such as, almonds and quinoa. Even spices like cinnamon or pumpkin pie spice enhance flavor without adding extra calories.

How about trying this Baked Spiced Oatmeal w Cranberries, Apples and Walnuts recipe from A’Tuscan Estate Bed and Breakfast

A’Tuscan Estate Bed and Breakfast

A’Tuscan Estate offers beautiful accommodations and wonderful cuisine in the heart of Oregon’s Wine Country. A’Tuscan Estate is a 1928 Style Home with a decidedly European Flair a mere five blocks from downtown McMinnville with great restaurants, shops and wine tasting rooms.

Baked Spiced Oatmeal w Cranberries, Apples and Walnuts recipe from A’Tuscan Estate Bed and Breakfast

Serves 4, individual oven-safe crocks

Ingredients:

  • 2 cups eggnog, plus extra to serve with oatmeal
  • 1 2/3 cups old-fashioned rolled oats
  • 2 small apples, peeled, cored, and diced
  • ½ cup fresh cranberries
  • ¼ cup chopped, toasted walnuts, plus 3 Tbsp reserved
  • 7 Tbsp brown sugar, divided
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp salt
  • 2 Tbsp cold butter, cut into small pieces, plus 1 Tbsp reserved
  • 1 Tbsp maple syrup

Instructions:

1. Preheat oven to 350◦ F.

2. In medium bowl, add eggnog, oats, apples, cranberries, ¼ cup chopped walnuts, 5 Tbsp brown sugar, cinnamon, nutmeg, and salt. Whisk to combine.

3. Evenly divide mixture and spoon it into four 6-7 ounce crocks, mounding slightly.

4. Top each crock evenly with the 2 Tbsp of butter cut into small pieces.

5. Bake for about 40 minutes, or until slightly golden. Remove from oven and set aside to cool slightly.

6. As the oatmeal cools slightly, add the reserved 1 Tbsp of butter, 2 Tbsp of brown sugar, and maple syrup to a saucepan over medium heat. Stir to melt butter and dissolve the sugar. Add the reserved 3 Tbsp chopped walnuts to the pan and stir to combine. Remove from heat.

7. Evenly divide the coated walnuts and use them as topping for each crock.

8. Serve warm with extra eggnog and syrup to pour over the oatmeal.

CLICK HERE TO DOWNLOAD THIS POSTCARD FOR FREE (then print and affix to heavier cardstock, 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.

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

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

Beverages
Mulled Wine – Chehalem Ridge Bed and Breakfast

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

Desserts

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

National French Toast Day November 28

Nation French Toast Day is November 28

Each year on November 28th, people across the country enjoy National French Toast Day. Also known as eggy bread or omelet bread, it’s a great breakfast for guests at our Oregon Bed and Breakfasts.

Creamy Orange French Toast

Remember the orange popsicle filled with vanilla ice cream? Who didn’t love them then and who doesn’t still love them now? You’re sure to love the Creamy Orange French Toast at the Old Parkdale Inn Bed and Breakfast.

National French Toast Day November 28

The Old Parkdale Inn is located in the Upper Hood River Valley on the north slope of Oregon’s tallest peak, Mt. Hood, in the quaint town of Parkdale. Outdoor adventure, farms, wineries and fine dining are nearby

Blueberry Croissant French Toast

This Blueberry Croissant French Toast is a perfect breakfast entrée for both spring and summer, and super pretty when topped with fresh Oregon berries.

Blueberry Croissant French Toast

Coconut French Toast with a Tropical Twist

Coconut French Toast with a Tropical Twist has become a favorite of guests at The Carlton Inn Bed and Breakfast in Carlton, Oregon. Once you’ve tried it you’ll know why!

Coconut French Toast

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.

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 will continue to do 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

Instructions:
  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

 

Eat Your Way to Christmas with 24 Recipes You Can Print, Stamp and Mail this Holiday Season

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.

A’Tuscan Estate Bed and Breakfast

A’Tuscan Estate Bed and Breakfast 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.

Additional variations:

Devil’s Food Cake with Dark Chocolate icing and Dark Chocolate Candy Melts

Carrot Cake with Cream Cheese icing and White Chocolate Candy Melts

Red Velvet Cake with Cream Cheese icing and White Chocolate Candy Melts

Apple Cider cake with Salted Carmel icing (or chips) and Chocolate Candy Melts

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

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.” In addition to Red Velvet White Chocolate Gilchrist provided  Baked Spiced Oatmeal with Cranberries, Apples and Walnuts to the Edible Advent Calendar. 

Eat Your Way to Christmas with 24 Recipes You Can Print, Stamp and Mail this Holiday Season

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.

MaMere’s Guest House in the Heart of Oregon’s Wine Country

MaMere’s Guest House is located in the heart of wine county, and is the perfect place to call home while you explore the surrounding wineries or visiting Western Oregon University. The property is on the National Register of Historic Places and is only a block from WOU and Monmouth’s Main Street.

MaMere's Guest House
MaMere’s Guest House, a bike friendly B&B in the heart of the Willamette Valley

MaMere’s Pecan Pumpkin Bread recipe from MaMere’s Guest House in Monmouth, OR!

Ingredients:

  • 3 1/2 Cups flour
  • 2 tsp. baking soda
  • 1 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 3 cups sugar
  • 4 eggs
  • 2/3 cups water
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 15 oz can pumpkin (about 2 cups)
  • 2 cups chopped pecans

Instructions:

  1. Preheat oven to 350 degrees and grease 3 loaf pans.
  2. Combine eggs, water, oil, applesauce and pumpkin in a bowl.  Add sugar, soda, salt, cinnamon, nutmeg, and flour. Stir until blended. Add nuts and mix well.
  3. Pour mixture evenly into 3 loaf pans. Bake for 1 hour.
  4. Check doneness with a toothpick.
  5. Flavor is best if baked day before using.

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

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

Eat Your Way to Christmas with 24 Recipes You Can Print, Stamp and Mail this Holiday Season

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.

A’Tuscan Estate Bed and Breakfast

A’Tuscan Estate 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.

Baked Spiced Oatmeal w Cranberries, Apples and Walnuts recipe from A’Tuscan Estate Bed and Breakfast

Serves 4, individual oven-safe crocks

Ingredients:

  • 2 cups eggnog, plus extra to serve with oatmeal
  • 1 2/3 cups old-fashioned rolled oats
  • 2 small apples, peeled, cored, and diced
  • ½ cup fresh cranberries
  • ¼ cup chopped, toasted walnuts, plus 3 Tbsp reserved
  • 7 Tbsp brown sugar, divided
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp salt
  • 2 Tbsp cold butter, cut into small pieces, plus 1 Tbsp reserved
  • 1 Tbsp maple syrup

Instructions:

1. Preheat oven to 350◦ F.

2. In medium bowl, add eggnog, oats, apples, cranberries, ¼ cup chopped walnuts, 5 Tbsp brown sugar, cinnamon, nutmeg, and salt. Whisk to combine.

3. Evenly divide mixture and spoon it into four 6-7 ounce crocks, mounding slightly.

4. Top each crock evenly with the 2 Tbsp of butter cut into small pieces.

5. Bake for about 40 minutes, or until slightly golden. Remove from oven and set aside to cool slightly.

6. As the oatmeal cools slightly, add the reserved 1 Tbsp of butter, 2 Tbsp of brown sugar, and maple syrup to a saucepan over medium heat. Stir to melt butter and dissolve the sugar. Add the reserved 3 Tbsp chopped walnuts to the pan and stir to combine. Remove from heat.

7. Evenly divide the coated walnuts and use them as topping for each crock.

8. Serve warm with extra eggnog and syrup to pour over the oatmeal.

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

 

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, in addition to this recipe, a recipe for Red Velvet White Chocolate Cake Truffles

Our Most Memorable Fall & Winter Breakfast Recipes
Guest Blogger Erin Gilchrist, innkeeper, A’Tuscan Estate Bed and Breakfast

‘As we retreat to our homes once again during the coming months, I hope you find enjoyment in testing one or more of these recipes. Maybe memories from the kitchens of your mother or grandmother will also bring you comfort in these current times.

‘We celebrate the seasonal bounty of Willamette Valley and choose to highlight recipes that reflect the local produce to enhance our guests’ experiences. Fall brings out the desire for comfort food along with all that fall and winter yield: wild mushrooms, butternut squash, sweet potatoes, artichoke, brussel sprouts, pumpkin, carrots, cranberries, figs, apple, pear, eggnog and so much more. My mouth is watering just thinking about all the great recipes that can be created including any of this produce. Here are five of our favorite recipes for fall and winter that our guests enjoy in our dining room or in their guest room.  You may access the recipe by clicking on the recipe name.

Bowl Carrot Apple Muffins (Vegan + GF)

During the spring when many of us had so much time on our hands, I began researching and experimenting with Vegan and Gluten-Free muffin and bread recipes. This recipe is so delicious that ALL my guests love these muffins and consistently ask for the recipe, whether they are vegan or gluten-free or neither.

Bacon, Gruyere and Butternut Squash Frittata

I love Butternut Squash and was looking for ways to incorporate it into breakfast.  This Frittata recipe fit the bill.  You can make it in a cast iron skillet and serve wedges or I use individual frittata rings. The combination of the sweetness from the squash, the salt from the bacon and the earthiness from aged gruyere have my guests so enjoying the fall flavors.

Individual Baked Eggnog Oatmeal with Apples and Walnuts

Baked Eggnog OatmealOatmeal wasn’t normally something I served, but I had a couple stay with me for an extended period of time while they quarantined prior to seeing their newborn grandson. As they began adding pounds during the initial days, they requested to eliminate one of the courses from our traditional three-course breakfast. While listing items they enjoy, Oatmeal came up.

I love to make these in colorful individual crocks and I change out the Apple for Banana on occasion and my guests can’t get enough of either recipe preparation.’

Slow Cooker Apple Butter

This brings me right back to my grandmother’s kitchen in Centerville, Indiana. I can smell the apples and cinnamon wafting throughout her house. While she certainly didn’t use a slow cooker, it makes this an easy recipe to prepare allowing for multi-tasking while it simmers in the pot. This Apple Butter recipe can be used for so many things: as a spread for any muffin, biscuit or breakfast bread; as a topping for pancakes or waffles; or as a filling for crepes.

Savory Tart with Artichoke Hearts

Two winters ago, I had the pleasure of traveling through northern Italy on a wine and food trip. A local restaurateur is from Alba and he organized for a group of 14 to travel Piedmont, Prosecco and Alba for 10 days. Our home base was his mother’s 11 room inn above Alba:  Cascina Baresane. On our last day after touring and tasting at Carlin de Paolo winery, we were treated to a lovely lunch. One of the items was a savory rustic artichoke tart which I now create in individual pie tarts and top with a poached egg.

A'Tuscan EstateA’Tuscan Estate 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.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s culture, environment 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 vaccinations rise, cases decline and 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 will continue to do 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.

Coconut French Toast

Coconut French Toast with a Tropical Twist

Coconut French Toast with a Tropical Twist has become a favorite of guests at The Carlton Inn Bed and Breakfast in Carlton, Oregon. Once you’ve tried it you’ll know why!

Coconut French Toast
Makes 2-3 servings

Blend together:

1 large egg
¾ C coconut milk
1 Tbs sugar
½ teas vanilla

6 slices of stale baguette
Dip bread in egg mixture (let the bread soak for several seconds to a minute).  Dip in sweetened, shredded coconut and chopped almonds
Cook on a hot griddle lathered with 1 teas butter

Top with Maple syrup, sugar, jam, fresh fruit, almonds and/or Dark Chocolate Rum Sauce, this makes plenty, even if you double the French Toast recipe:

¾ C heavy cream
½ C dark brown sugar
4 oz unsweetened chocolate
¼ stick unsalted butter
1 ½ Tbs spiced rum
Pinch of salt
¼ teas vanilla

Combine the cream, sugar, chocolate, butter, rum, salt, and vanilla in a small saucepan and melt over medium-low heat until the chocolate is completely melted and combined. Use a whisk and stir constantly for best results.  Drizzle away!

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: With guidance from the Oregon Health Authority, Oregon will again require masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. This measure is intended to slow the spread of the COVID-19 delta variant and went into effect Friday, Aug. 13. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns will continue to do 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.

MaMere’s Guest House is located in the heart of wine county, and is the perfect place to call home while you explore the surrounding wineries or visiting Western Oregon University. The property is on the National Register of Historic Places and is only a block from WOU and Monmouth’s Main Street.

MaMere’s Guest House is charming, unique and colorful inside and out! Built in 1891 as a boarding house for female students, it has since housed hundreds and continues to do so today in its present form as a Bed and Breakfast Guest House. From the Inn tour local vineyards, visit the coast, or just relax and enjoy a glass of wine amongst the beautiful flowers, while listening to music from the Monmouth Amphitheater in Main Street Park

The innkeepers serve up this delicious Puffed Pancake for breakfast but it can also be a lovely brunch or luncheon dish served right from the oven.

Apple Puffed Pancake
Preheat the oven to 425 degrees.

6 large eggs
11/2 cups milk
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick (1/4 pound) butter

3 large apples (such as gala or yellow delicious), peeled, cored and thinly sliced into wedges
3 tablespoons light brown sugar

1 1/2 tablespoons confectioners’ sugar, optional

In a food processor fitted with the metal blade or in a good blender, process or blend the eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Set this batter aside.

Place the butter in a 13-by-9-inch glass baking dish. Place the dish in the oven about 2 minutes, or until the butter just melts. Carefully remove from the oven and place the apples in a single layer in the baking dish. Return to the oven about 4 minutes or until the butter begins to sizzle.

Remove from the oven and carefully pour the batter over the apples and sprinkle with the brown sugar. Return to the oven and continue baking about 20 minutes or until puffed and golden brown. Sprinkle with confectioners’ sugar, if desired. Cut into pieces and serve immediately. Makes 6 servings.

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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: With guidance from the Oregon Health Authority, Oregon will again require masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. This measure is intended to slow the spread of the COVID-19 delta variant and went into effect Friday, Aug. 13. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns will continue to do 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.