Tag Archives: culinary

Celebrate National Croissant Day with this Blueberry Croissant French Toast

January 30, 2023 Mary Pellegrini

Blueberry Croissant French Toast served at the Old Parkdale Inn B&B, in the quiet and relaxed atmosphere of this Mt. Hood B&B.

National Croissant Day is January 30th but this buttery dish is served anytime at the Old Parkdale Inn

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

Let the quiet and relaxed atmosphere of the comfortable Old Parkdale Inn Bed and Breakfast be your lodging alternative to a hotel or motel in the Hood River Valley. And maybe if you ask ahead they’ll treat you to this decadent Blueberry Croissant French Toast.

Blueberry Croissant French Toast

6-7 Large Croissants, torn into pieces
8 oz Cream Cheese
1 1/2 Cup Blueberries (fresh or frozen)
12 Eggs
1 1/2 Cups Milk
1/2 Cup Maple Syrup
1 tsp Cinnamon
1/2 Cup Butter, melted
1/2 Cup Brown Sugar
3/4 Cup Pecans

Thoroughly grease a 9×13 baking dish with butter or non stick spray. Tear up croissants and place half in bottom of baking dish. Cut up cream cheese into small pieces and place them on top of croissants. Put half the blueberries on top of cream cheese. Layer other half of torn croissants on top, then the rest of blueberries. Beat eggs, milk, maple syrup and cinnamon together in a bowl. Pour egg mixture over croissant mixture. Cover and refrigerate overnight.

In the morning, scatter pecans over french toast. Melt butter & add brown sugar to it to make a glaze like mixture. Drizzle mixture over french toast. Bake in 350 degree oven for 50- 60 minutes. Watch carefully last 10 minutes to make sure pecans don’t burn. If getting too dark, put some foil lightly over french toast to stop browning. Makes 8 generous portions.

Substitute any juicy berry such at strawberries or the Oregon Marionberry. Or maybe Peaches? Peaches and Cream sounds pretty good, too.

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.

Although 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.

National Blueberry Pancake Day ~ January 28

January 28, 2023 Mary Pellegrini

National Blueberry Pancake Day

Today is National Blueberry Pancake Day. But who wants blueberry pancakes just once a year? At the Old Parkdale Inn B&B, hot-off-the-griddle blueberry pancakes often throughout the year.

Oregon’s Hood River Valley has acres and acres of Blueberry Farms scattered among the Pear, Cherry and Apple orchards. Harvest begins usually around the first of July and last for about 5-6 weeks. During that time we serve up everything Blueberry: Lemon Blueberry Biscuits, Blueberry Buckle, Fresh Berry Shortcakes, Berry Compote to put on top of Blueberry Pancakes of course.

‘At the inn we freeze quite a few pounds for use through the winter. Last spring my dear neighbor gave me a sourdough starter. Now we make pancakes at least once a week using this tangy Sourdough Starter.’

Sourdough Blueberry Pancakes at the Old Parkdale Inn:

The night before:
cup of sourdough starter
1 cup warm water
1 1/2 cup whole wheat flour

Mix well and let ferment overnight

Reserve one cup starter and to remaining batter add:
1 egg
1/2 teaspoon baking soda
1 Tbs sugar
2 Tbs oil
about a half cup of milk
whole wheat flour as needed

When the griddle is hot and buttered up, pour on the batter. I like to add the blueberries to the pancakes on the griddle before flipping. Adds a bit of flair to the presentation. Serve hot-off-the-griddle with a fresh berry compote made with about 2 cups of blueberries, cherries, strawberries, raspberries, what fruit is available. Put fruit in a saucepan, add a little cranberry juice, 1/4 cup brown sugar, 1/2 teaspoon vanilla or fruit liquor. Throw a few fresh blueberries on top. The best!

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

Recipes from Innkeepers of Oregon Bed and Breakfasts

December 20, 2022 Mary Pellegrini

Recipes from the Innkeepers

Recipes 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

: Snickerdoodles

: Pfeffernusse

: Shortbread

Cookies
Pfeffernüsse – Old Parkdale Inn
Monster Cookies – MaMere’s Guest House
Shortbread Bites – MaMere’s Guest House
Chocolate Dipped Shortbread Cookies – A’Tuscan Estate
Chocolate Crinkle Cookies – Old Parkdale Inn

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

Order Oregon B&B Gift Certificates Now

E-mail info@obbg.org or call OBBG at 503-893-4210. Please leave a message as this line is monitored by our busy innkeepers. We’ll get back to you for the details: who will be the recipient of your thoughtful gift, acquire your payment method and shipping information. We’ll send them by mail, to either you or the recipient, with delivery confirmation. The recipient will have a great time getting away to a high-quality destination of their choice.

OBBG Lodging Gift Certificates are available in $25 increments and can be redeemed at every Oregon Bed & Breakfast Guild member across the state. With 25 members to choose from that’s a lot of choices and with an 18 months expiration recipients have plenty of time to redeem them at the Inn of their choosing.

The Oregon Bed and Breakfast Guild offers a wide variety of inns, from a small guest cottage or two-room bed and breakfast to a larger country inn or small historic hotel.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

Chocolate Dipped Shortbread Cookies from A’Tuscan Estate Bed and Breakfast

December 16, 2022 Mary Pellegrini

Chocolate Dipped Shortbread Cookies

NATIONAL CHOCOLATE-COVERED ANYTHING DAY

Chocolate lovers rejoice on National Chocolate Covered Anything Day today, December 16th. On this day, dip and drizzle your favorite foods in every kind of chocolate imaginable. Enjoy these Chocolate Dipped Shortbread Cookies from A’Tuscan Estate Bed and Breakfast

INGREDIENTS:

10 tbsp unsalted butter, room temperature
½ cup confectioners’ sugar
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon kosher salt, optional
½ cup dark chocolate (chips or melting disks)
½ cup white chocolate (I find melting chips work the best)
2 oz red melting disks

DIRECTIONS:

Preheat oven to 325 degrees. Line two lightly colored baking sheets with parchment paper and set aside.

In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.

Add confectioners’ sugar and salt; mix until combined

Scape bowl down and add flour while beating on low. Scrape bowl once more and mix until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.

Form dough into a ball and roll between parchment paper to 1/3-1/2 inch thick. Cut using a 3–4-inch heart shaped (or any shape) cookie cutter and place onto prepared baking sheets.

Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.

Now for the Dipping

Once your cookies are completely cooled line another tray with aluminum foil and prepare to dip

Melt dark chocolate in microwave for 50 seconds. Stir until completely melted. If necessary, heat again at 10 second intervals until fully melted. If the chocolate is too thick for your liking, add a tsp of vegetable oil and stir. Add more vegetable oil if necessary.

Dip one half of the heart in the melted dark chocolate letting excess drip back into bowl. Place on foil to harden.

Once dark chocolate had hardened, melt white chocolate in microwave for 50 seconds. Stir until completely melted. If necessary, heat again at 10 second intervals until fully melted. If the chocolate is too thick for your liking, add a tsp of vegetable oil and stir. Add more vegetable oil if necessary.

And Dip Some more

Dip the other half of the heart in the melted white chocolate letting excess drip back into bowl. Place on foil to harden. You can skip steps 10 and 11 if you prefer just dark chocolate.

Once all dipped chocolate has hardened, melt red melting disks in microwave for 30 seconds. Stir until completely melted. If necessary, heat again at 10 second intervals until fully melted. If the chocolate is too thick for your liking, add a tsp of vegetable oil and stir. Add more vegetable oil if necessary. You’ll want this chocolate thinner than the dipping chocolate so that you can drizzle easily over the cookies.

Dip a fine tined fork into the melted red chocolate and drizzle over cookies. You may also use a baggie, just cut a very small tip off the corner.

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.

Order Oregon B&B Gift Certificates Now

The Oregon Bed and Breakfast Guild offers a wide variety of inns, from a small guest cottage or two-room bed and breakfast to a larger country inn or small historic hotel.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

Christmas Shortbread Bites from MaMere’s Guest House

December 15, 2022 Mary Pellegrini

Christmas Shortbread Bites

On the 2nd day of Christmas the apprentice innkeepers at MaMere’s Guest House pulled out the sprinkles for these delectable holiday shortbread bites. Bet you can’t eat just one of the fun Christmas Shortbread Bites, a buttery shortbread, dotted with sprinkles, cut into tiny squares and baked until perfect deliciousness.

Ingredients

1 cup salted butter, cold and diced into 1 Tbsp pieces
2/3 cup granulated sugar
1/2 tsp almond extract
2 1/4 cups all-purpose flour
3 Tbsp nonpareils sprinkles – mix up the colors for all the fun

Instructions

- Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. Consider a bit of butter between parchment sheets so they stick together, leaving a 1-inch over hang on all sides, set aside.
- In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.
- With mixer set on low speed slowly add in flour and mix until combined. It will take a while and will appear dry and sandy at first but it will start to come together. If it doesn’t you can add a few teaspoons of milk.
- Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan. Use your hands first then use the bottom of a flat measuring cup to help smooth it out.
  5. Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees
  6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.
  7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.
  8. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet
  9. Cool completely then transfer to an airtight container and store at room temperature.

An inspected and approved member of the Oregon Bed and Breakfast Guild, MaMare’s Guest House and Event Center is located in historic Monmouth, Oregon, home to Western Oregon University, which was founded in 1866.

The Historic Howell House

The Historic Howell House, now home to MaMere’s Guest House, was built in 1891 by John Howell after moving to Monmouth to educate their children at Oregon Normal School, now Western Oregon University. The house displays Howell’s craftsmanship and serves as a kind of advertising for his trade.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

Pfeffernüsse from the Old Parkdale Inn Bed and Breakfast

December 13, 2022 Mary Pellegrini

What Are Pfeffernüsse Cookies?

Christmas Cookies from the Innkeepers of the Oregon Bed and Breakfast Guild. This one from the Old Parkdale Inn

Pfeffernüsse are German spice cookies. Pfeffernüsse translates to peppernuts, which makes sense. These cookies are flavored with a cozy blend of warm spices, including black pepper. They traditionally contain anise. This recipe calls for shortening and margarine instead of butter, as butter tends to spread. I had butter and didn’t want to go to the store. Hence my cookies did spread a bit more than they should have but they still tasted delicious

Ingredients

½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2 large eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
1 ½ teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners’ sugar for dusting

Directions

Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Beat in eggs.
Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl. Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Roll dough into acorn-sized balls and place 1 inch apart on baking sheets.
Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
Dust cooled cookies with confectioners’ sugar. Store in an airtight container.

An inspected and approved member of the Oregon Bed and Breakfast Guild, the Old Parkdale Inn is located in the Hood River Valley, the largest pear growing region in our nation.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

Pear Ginger Jam at Old Parkdale Inn Bed and Breakfast

December 12, 2022 Mary Pellegrini

Pear Ginger Jam at Old Parkdale Inn Bed and Breakfast

Pear Ginger jam is a guest favorite at the Old Parkdale Inn Bed and Breakfast. An inspected and approved member of the Oregon Bed and Breakfast Guild, the Old Parkdale Inn is located in the Hood River Valley, the largest pear growing region in our nation. This jam is a beautiful gold color, with a not-too-sweet pure pear flavor, a little hit of fresh and crystalized ginger, and a bright lemony finish.

Pear Ginger Jam ~ Makes about 7-8 half pint jars

5 cups cored and chopped pears
1/4 cup fresh lemon juice
1 tablespoons grated fresh lemon zest
2 tablespoons peeled, grated fresh ginger
1/4 cup minced crystallized ginger
3 1/2 cups sugar, divided
1 3/4 oz box powdered light fruit pectin (Sure-Jell in the pink box for less sugar)

Process:

Place pears, lemon juice, zest, and ginger in a medium saucepan over high heat. Stir in 1/4 cup sugar, and the pectin. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred), stirring constantly. Stir in the remaining 3 1/4 cups sugar quickly. Return to a rolling boil, and boil exactly for 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into prepared jars, leaving 1/4 inch headspace. Process in a boiling water canner for 10 minutes (or longer if high altitude).

The thing about breakfasts at an Oregon Bed and Breakfast Guild member inn is that they’ll be varied, wholesome and nutritious. And almost always local: we do local best. The important thing is that when you choose to stay at an Oregon bed and breakfast you let your innkeeper know (preferably in advance) about your eating preferences and we’ll do our best to comply.

Order Oregon B&B Gift Certificates Now

The Oregon Bed and Breakfast Guild offers a wide variety of inns, from a small guest cottage or two-room bed and breakfast to a larger country inn or small historic hotel.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

Poached Pear Delight from Chehalem Ridge Bed and Breakfast

December 5, 2022 Mary Pellegrini

Poached Pears from Chehalem Ridge Bed and Breakfast

We 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.

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:

Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.
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.
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.
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.
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.

Order Oregon B&B Gift Certificates Now

The Oregon Bed and Breakfast Guild offers a wide variety of inns, from a small guest cottage or two-room bed and breakfast to a larger country inn or small historic hotel.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

December is National Pear Month

December 1, 2022 Mary Pellegrini

December is National Pear Month and here in Oregon we believe pears should be celebrated all year long. But we’ll especially celebrate the bounty of pears in December when it is National Pear Month.

This video reveals the most common pears grown in Oregon and Washington but some growers have expanded their orchards with many more heirloom and lesser known varieties.

Nutritional Benefits

Fiber: A medium pear has 6 grams of fiber, which equals about 24 percent of the recommended daily value. Did you know that the skin contains the majority of the fiber found in a pear?
Hypoallergenic: With an ever-growing population of food allergies, pears have been coined to be hypoallergenic. Safe food is good food!
Pectin: Pectin is an essential water-soluble fiber that helps to bind to cholesterol and remove it from the body making pears an excellent addition to anyone with high cholesterol.There are endless culinary possibilities for the pear: eaten fresh, in salads, baked or added to a skillet meal. This is one of our favorite: Gingered Pear and Raspberry Pandowdy at the Old Parkdale Inn
There are currently over 350 pear growers in Oregon
The pear is Oregon’s Official State Fruit
Pears are Oregon’s number one tree fruit crop
Oregon’s total pear production ranks 2nd overall in the United States and 2nd in terms of fresh pear production

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.

National French Toast Day and Recipes from our Innkeepers

November 28, 2022 Mary Pellegrini

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.

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.

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!

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.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority.

Although 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.