Tag Archives: foodies

Blueberry Croissant French Toast

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

Blueberry Croissant French ToastThis 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 Pancake Day

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!

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.

Peanut Butter Balls from Yamhill Vineyards Bed and Breakfast feature a crunchy peanut butter filling inside a chocolate coating. Incredibly easy to make with just five simple ingredients!
No Bake and makes about 100 Peanut Butter Balls
In a large bowl combine
  • 3 cups of Rice Krispies
  • 1 pound of powdered sugar
  • 2 cups creamy peanut butter – creamy peanut butter like Jif or Skippy. The peanut butter layer may not set up very well with a natural peanut butter that separates.
  • 1⁄4 pound margarine melted
Mix well by hand. Roll into 1-inch balls and place them on a wax paper-lined baking sheet and freeze for 15 minutes.
In a small pan over water melt:
  • 1 12-ounce bag semisweet chocolate chips.
  • In a small microwave-safe bowl, melt chips for 60-75 seconds, stopping to check and stir every 30 seconds.
  • Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
  • Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.

Yamhill Vineyards Bed & Breakfast is a little known gem located in the heart of the Willamette Valley wine country.  The Inn is surrounded by Yamhill Vineyards Bed and Breakfastvineyards, spectacular views and has two large guest rooms.

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.

Chocolate Crinkle Cookies have a rich and fudgy center with a crisp powdered sugar outer layer. Enjoy this recipe submitted by the Old Parkdale Inn

Thanks MaMere’s Guest House for featuring this cookie during your 12 Days of Christmas Cookies extravaganza. Yours are much prettier than mine

Ingredients

  • 2 cups white sugar
  • 1 cup unsweetened cocoa powder
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup confectioners’ sugar

Directions

Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.

Combine flour, baking powder, and salt in another bowl. Gradually stir dry ingredients into the wet ingredients until thoroughly mixed. Cover dough and refrigerator for at least 4 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners’ sugar and place 1 inch apart on the prepared cookie sheets.

Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool.

Repeat Steps 4 and 5 to make remaining batches.

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.

Recipes from Innkeepers

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

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

Shop Small Online Willamette ValleyE-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.

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.

Chocolate Dipped Shortbread Cookies

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

Chocolate Dipped Shortbread CookiesScape 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

Shop Small Online Willamette ValleyE-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.

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.

Christmas Shortbread Bites

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.

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.

Pear Ginger Jam

Gourmet Pears with their Melting Chocolate Heart

This easy dessert is ready in less than 30 minutes. Include these in your holiday buffet and wow your guests.
  • One pear creates two servings
  • Rinse the pears and dry with a kitchen towel. Cut them in half lengthwise and scoop out the seeds. A melon baller works great here.
  • Roll out a sheet of puff pastry. Depending on the size of your pears you should be able to get 4-5 halves per sheet. I use ready-rolled puff pastry. It is pretty handy and saves time
  • Fill the pears with something chocolate and place them onto the pastry sheets. Make sure there is enough space in between them. Cut out the pears using a knife, leaving about a half inch of pastry around the fruit. Save the extra for the ‘leaves’.
  • Suggested: Lindor Chocolate Truffle
  • Chocolate Christmas Ball
  • Piece of Chocolate Covered Fruit from the Fruit Company
  • Nutella
  • Arrange the pears on the baking sheet lined with parchment paper or a silicone mat.
  • Attach “leaves” cut out from the leftover puff pastry.
  • Slice the pears lengthwise and brush on a bit of lemon juice. Sprinkle with icing sugar
  • Brush the exposed pastry with beaten egg yolk and bake for 10-15 minutes, until pastry is a golden brown.

Order Oregon B&B Gift Certificates Now

Shop Small Online Willamette ValleyE-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.

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.

December is National Pear Month

Gingered Pear and Raspberry Pandowdy

A Gingered Pear and Raspberry Pandowdy made with famous Hood River Valley Pears. The Old Parkdale Inn Bed and Breakfast is located in the Hood River Valley, the largest pear growing region in the nation. Many of our growers have cold storage units where we can pick up fresh pears almost all year round. This Gingered Pear and Raspberry Pandowdy has become a guest favorite.

Fruit Filling:

1/2 cup sugar
2 Tbs cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced
1 Tbs lemon juic
1 dry pint raspberries, fresh or frozen
1 Tbs cold butter, cut into small pieces

Preheat oven to 400°. Butter 4 small ramekins.
Fruit Filling: Rub the sugar, cornstarch and salt together in a large bowl, add pears and lemon juice and toss until evenly coated. Gently fold in raspberries and divide into ramekins. Dot with butter.

Biscuit:
1 3/4 cup flour
3 TBS plus 1 TBS sugar
3/4 tsp baking powder
1/2 tsp fine salt
10 TBS cold butter
1/3 cup chopped candied ginger
2/3 cup plus 1 TBS cold buttermilk

Biscuit: Whisk together flour, 3 TBS sugar, baking powder and salt. Cut in butter until the size of peas. Stir in the Candied ginger, pour in the 2/3 cup buttermilk and stir until the dry ingredients are moistened. The dough will be crumbly, with large pieces of butter still visible. Turn the dough onto a lightly floured board and gently press the dough together. Divide into four pieces and place atop the fruit. Brush the dough with the remaining buttermilk and sprinkle with remaining sugar.

Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350° and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick. Allow to cool a bit before serving.

Order Oregon B&B Gift Certificates Now

Shop Small Online Willamette ValleyE-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.

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.

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.

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.