Tag Archives: foodies

National Peaches and Cream Day

National Peaches and Cream Day June 21

National Peaches and Cream Day is June 21 and the innkeeper of Chehalem Ridge Bed and Breakfast shares a fond childhood memory and a recipe for Swedish Pancakes she serves at the inn.

‘Growing up, it was a struggle for my mom to get us out the door on the weekdays.  I really hate waking up, and my breakfast fare often suffered for it.  But on Sundays I could manage to get to the table because Dad was making breakfast before church.  His Swedish pancakes was a recipe from my mom’s Aunt Ann and we’d fill them with all sorts of stuff, not just the traditional lemon juice and powdered sugar.  I’ve taken this recipe and filled it with oh-so-sweet and juicy peaches and cinnamon mascarpone cream filling for this delicious breakfast for our guest.  Hope you enjoy and it gets you out of bed.’

Swedish Pancakes
6 each egg
4 tablespoons butter, melted
2 tablespoons sugar
1 1/2 cups all-purpose flour
1 1/2 cups milk

1.   Blend together the egg and melted butter until emulsified.  Add flour and sugar, blend until smooth.  Add milk slowly while whisking.

2.       Let batter rest 30 minutes. Heat pan over medium high heat and cook like a crepe.

Filling
8 ounces Mascarpone cheese
1 tsp cinnamon
1 Tbsp heavy cream
5-6 large ripe peaches, peeled and sliced

1.       Stir together the Mascarpone cheese, cinnamon and heavy cream.

2.       Fill each crepe with a schmear of the Mascarpone and peaches down the middle. Fold the crepe in half, then roll it up.

3.       Keep warm until serving.  This recipe makes 16 crepes, serving 5

Chehalem Ridge Bed and Breakfast offers a peaceful retreat from adventure and the Willamette Valley below.  Perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range, the inn’s four guest rooms and one suite, all with en suite bathrooms, offer a peaceful retreat between adventures with spectacular views of both mountain and valley.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Apple Strudel Day

National Apple Strudel Day is June 17

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

Ingredients•

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

•  1 sheet of Puff Pastry, thawed

•  1 tbsp. confectioners’ sugar (optional)

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

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

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

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

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

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

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism.  Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Strawberry Shortcake

National Strawberry Shortcake Day

National Strawberry Shortcake Day was June 14 and the innkeeper of the Old Parkdale Inn Bed and Breakfast shares a guest favorite

Shortcakes ~ this recipe will make 8 shortcakes.  The innkeeper stretches it a little, making 6 slightly larger cakes, making room for more whipped cream and berries, and perfect for the 6 guests that the Old Parkdale Inn can accommodate.

2 cups all-purpose flour
¼ cup sugar
1 Tbs Grated lemon rind
1 Tbs baking powder
¼ teas salt
¼ cup chilled butter, cut into small pieces
¾ cup half and half
melted butter
2 teas sugar

Preheat oven to 450°
Shortcakes:  Whisk flour, sugar, lemon rind, baking powder, and salt in a large bowl.  Cut in the chilled butter with a pastry blender until the mixture is a coarse meal.  Add half and half and stir just until moist. Don’t overwork the dough if you’re looking for tender shortcakes. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown

You’ll want to mix your berries with 3 tablespoons sugar and a splash of lemon juice then refrigerate while juices develop, at least 30 minutes.  In Oregon and the Hood River Valley we are blessed with an abundance of berries: Oregon’s child the marionberries, raspberries, strawberries, blueberries being just a few.  Use the freshest ones you can find, mix it up.

Try adding a drop of almond extract to the bowl as you whip up some fresh cream.  Slice the Shortcake in half horizontally, spoon the berries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top.  Garnish with slivered and whole mint leaves, a little more whipped cream and a few more berries.

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. Three well appointed rooms with private baths offer complete privacy and the serene gardens are perfect for romantic and restful getaways.

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

National Donut Day

National Donut Day is the First Friday in June – June 7, 2019

National Donut Day is the first Friday in June, June 7, 2019.  We hope you have a chance to try this delicious baked donut recipe shared by the innkeeper at the Old Parkdale Inn Bed and Breakfast.  Clean up is easier than with a fried version not to mention a bit less guilt-inducing!

Baked Pumpkin Donut

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

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

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

National 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.

National Buttermilk Biscuit

National Buttermilk Biscuit Day is May 14

National Buttermilk Biscuit Day is May 14 and the innkeeper at WildSpring Guest Habitat, a small eco-friendly resort with amazing Pacific Ocean views on Oregon’s south coast shares a guest favorite

Big Fluffy Biscuits:  Preheat oven to 475° and prepare a cookie sheet with parchment paper.

Mix together:
2 C flour
2 t baking powder
½ t baking soda
1 T (heaping) dark brown sugar
1 t salt
sprinkle cinnamon

Mix 1 cup cold buttermilk with 1 stick melted, unsweetened butter, stirring with a balloon whisk until butter clumps.  Let sit 5 minutes

Mix all ingredients, stirring just to moisten.

Use ¼  cup portion/ice cream scoop to drop biscuits on parchment paper. Sprinkle tops with white sugar.  Bake at 475° for 11 – 13 minutes.  The biscuits will will expand during cooking to be about 2 ½” diameter, and 1 ¼” high.

Peach Biscuit/Scones

Use the recipe above, with the following changes:  Add 1 can sliced peaches, drained well and chopped fine to the buttermilk/butter mixture

Fold into the flour mixture until well blended. (do not overmix)
Bake as directed above.

WildSpring Guest Habitat is a small, eco friendly resort in Port Orford and is the perfect location to use as your home base when visiting Oregon’s South Coast.   A member of the Oregon Bed and Breakfast Guild, WildSpring Guest Habitat sits on 5 secluded acres and offers luxury accommodations in a naturally beautiful environment. Five elegant cabin suites built like small homes are filled with with art and antiques and sit in a secluded, peaceful forest surrounded by 100-foot trees.

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

National Apple Pie Day

National Apple Pie Day is May 13

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

Apple Pie Cookies

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

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

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

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

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

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

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

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

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

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

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.

Eggs Benedict

Southwest Eggs Benedict from Chehalem Ridge Bed and Breakfast

Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon, a poached egg, and hollandaise sauce. Many variations on the basic recipe are served and this one from Chehalem Ridge Bed and Breakfast is a bit out of the box and oh so delicious.

Southwest Eggs Benedict
Servings: 6

8 each saltine cracker, broken up
2 each garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper to taste
2 cans black beans, canned, rinsed
6 each green onions, chopped
2 sprigs cilantro, chopped
2 tablespoons vegetable oil

In food processor, grind crackers well. Add garlic, cumin, chili powder, salt and pepper and blend well. Add one can of beans and blend well. Then add the second can, the green onions and cilantro and blend until just incorporated.  Add water, one teaspoon at a time, until you reach consistency to hold together without being too sticky. Form into 12, 3 inch round, ½ inch high patties.  Fry patties over medium high heat in vegetable oil, about 5 minutes per side.

To serve, arrange 2 patties per plate, spread a fan of avocado on each patty, place a poached egg on the avocado and top with the grated cheese. Garnish with tomato salsa or corn relish cilantro sprigs

Chehalem Ridge Bed and Breakfast is perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range. This B&B offers a peaceful retreat between adventures in the valley below.

The original recipe was from Maryana Vollstedt, The Big Book of Breakfast
with just a wee bit of change from the innkeeper at Chehalem Ridge.

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.

Blossom Festival

Hood River Blossom Festival celebrates spring

In the Hood River Valley 15,000+ acres of pears, apples, cherries and other fruits, that’s over 2 million trees, will burst into blossom in April and May.  It is a true sign of spring as we dust the snow off our back steps.

Blossom Festival, celebrated the Month of April, welcomes the arrival of spring with a full plate of events from BBQs, to arts and craft shows, to antique sales.  You won’t want to miss the Blossom Fest Quilt Show with some 80-100 beautiful handmade quilts will be on display, many for sale.  Another can’t miss event is the Dessert Party at the Apple Valley Country Store.  A variety of desserts, jams and jellies, all made with fresh local fruit, will be available.

Start your day at one of the many Oregon Bed and Breakfasts near Mt. Hood and the Columbia Gorge with a breakfast prepared from fresh local products.  Ginger baked pears, fresh Blueberry Scones, Apple Quiche, we’re talking Northwest Culinary breakfasts!

With Nine Unique Inns in OBBG’s Mt Hood Region to choose from this will only be one of the hard choices you’ll face on a weekend of events for all the senses.

Take the scenic 35 mile Fruit Loop through the valley’s orchards, forests, farmlands, and friendly communities.

Just want to sit back and relax?  The Mt Hood Railroad travels through thousands of acres of orchards in blossom and has a layover in Parkdale and the Art and Music Festival.  Enjoy live music and art in the park while taking in stunning views of Mt. Hood.

Visit us in the Hood River Valley at an Oregon Bed and Breakfast Guild member inn and prove to yourself that spring has definitely arrived!!

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, it’s environment, culture, and heritage with you. Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Seafood and Wine

The annual Astoria-Warrenton Crab, Seafood and Wine Festival, April 26 – 28, 2019, is one of Oregon’s most popular spring events. The festival focuses on the bounty of the Pacific as well as on the region’s famous wines. Seafood lovers can savor shrimp, salmon, oysters, halibut, and clam chowder. The Northwest’s awesome microbrews and and wines are also featured. In addition to the freshest of seafood, you’ll be able to enjoy live music and crafts booths.

The Oregon Coast is the place to be for Oregon Geotourism and unique Oregon Coast Lodging and the Oregon Bed and Breakfast Guild has accommodations waiting for you.

Crab, seafood, wine and Oregon Coast Bed and Breakfast Accommodations.  The perfect combination for the perfect Culinary Travel experience.

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