Tag Archives: recipes

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 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.

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.

National Cherry Pie Day

National Cherry Pie Day

National Cherry Pie Day is February 20.  The Hood River Valley anticipates the Cherry Harvest, due to start around the first of July.  A little earlier in The Dalles Cherry Orchards.  Innkeepers at the Old Parkdale Inn Bed and Breakfast, in the heart of the Valley, will be making cherry crepes, cherry scones, cherry cobblers and of course placing big bowls of cold, crisp cherries on the table to nibble on before, during and after breakfast.

Although this is not a cherry pie, this tart is a favorite at the Old Parkdale Inn Bed and Breakfast in the Hood River Valley.

1 cup (1/2 lb.) butter, at room temperature
2 large egg yolks
2 1/2 cups all-purpose flour
2/3 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1 1/2 pounds fresh cherries, rinsed and pitted
2 Tbs. quick-tapioca
1 Tbs. lemon juice

In a bowl, with a mixer on medium speed, beat butter with 3/4 cup sugar until smooth. Beat in egg yolks. Stir in flour, cornmeal, baking powder, and salt until well blended. Divide dough in half. Press one portion over bottom and up sides to rim of a 9-inch tart pan with removable rim. Place other portion on a lightly floured piece of waxed paper. Set aside.
In another bowl, mix cherries, tapioca, lemon juice and remaining 1/4 cup sugar. Let stand for 10 minutes as you roll out second portion of dough with a lightly floured rolling pin into a 10-inch round.

Pour cherries into tart shell. Invert round over cherries. Press edges into rim of tart pan, pinching off any excess. Sprinkle tart lightly with sugar.
Place tart pan on a baking sheet and bake on the lower rack of a 375 degree over until top is golden brown, about 35-40 minutes.

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.

Blueberry Croissant

National Croissant Day

Croissants are buttery, crescent-shaped rolls that are crispy on the outside and soft on the inside.  Sweet fillings or toppings are sometimes used and warm croissants may be filled with ham and cheese, or feta cheese and spinach.  We’ve had them filled with chocolate, cheese, almonds,  or Nutella.

You could serve them in a luscious French Toast as  Diane and Ron at Sandlake Country Inn do.  Let the quiet and relaxed atmosphere in this comfortable Oregon coast B&B show you a lodging alternative to a hotel or motel in Pacific City, Oregon.  Relax in your romantic private jacuzzi suite and enjoy a decadent 4 course breakfast & beverages delivered to your door each morning. At this Oregon Bed and Breakfast Guild member inn on the Oregon coast you’ll be introduced to a unique bed and breakfast experience for a romantic getaway.  And maybe if you ask ahead of time they’ll treat you to this decadent Blueberry Croissant French Toast

BLUEBERRY CROISSANT FRENCH TOAST FROM SANDLAKE COUNTRY INN
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
Pam

Spray 9×13 baking dish with Pam. 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 (I use a butter slicer). Put half the blueberries on top of cream cheese. Layer other half of torn croissants on top, then 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

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.

Aebleskiver

The Aebleskiver is a traditional Danish dessert kind of like doughnut holes only sweeter.

The Aebleskiver is cooked in a cast iron pan that resembles an egg poacher. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.  And well received at the Old Parkdale Inn breakfast table, located in one of the largest apple and pear grower regions in Oregon.

Æbleskiver Ingredients

  • 2 egg white
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 Tbs white sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 egg yolks
  • 4 Tbs melted butter
  • 2 cups buttermilk
  • Butter for frying

In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.

Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.

AebleskiverPlace the Aebleskiver pan on your stove top.  Turn on the heat.  The innkeeper brushes each cup with some melted butter and gets it nice and hot.  Pour about a tablespoon of the batter into each cup. Here’s where you can add a dab of jam, apple butter, chocolate chips, finely chopped apples, maybe a banana slice.  Use your imagination.  Cover the filling with about another tablespoon of batter and as soon as they get bubbly around the edge turn them quickly.  A fork or chopsticks work good for this.  Once the second side has cooked she rolls them in the cup to keep it from burning.

Dust with Powdered Sugar or glaze and serve with maple syrup and jam.

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.  The complete privacy of the inn and the serene gardens are perfect for romantic and restful getaways.

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.

Pumpkin Pear

The Pumpkin Panna Cotta with Caramelized Pears has become a favorite at the Old Parkdale Inn Bed and Breakfast table.

Pumpkin Panna Cotta
1 1/2 Cups Half & Half
2 to 3 Tablespoons Maple Syrup
3/4 Cup Pumpkin Puree
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Package (1/4 Ounce) Gelatin
1/3 Cup Milk

Caramelized Pear:
1 Large or 2 Small to Medium Pears
1 1/2 Tablespoon Butter
1/2 Teaspoon Cinnamon
1 1/2 Tablespoon Sugar

Sweetened Whipped Cream

Place the milk in a small bowl and sprinkle the gelatin over it, stir gently and leave for 5 minutes to soften. Combine the half and half in a small saucepan with the syrup and pumpkin, and heat until the mixture just reaches the scalding point but does not boil, whisking often.  Remove from the heat and whisk in the cinnamon and nutmeg.  Whisk in the gelatin mixture until smooth.  Divide the mixture into 4 glasses or ramekins and refrigerate.

Cut the pear/pears in half, remove the core and peel, then cut into small dice.  In a heavy frying pan heat the butter until sizzling.  Add the pears, sugar and cinnamon and stir. Cook over medium heat stirring often until the pears and very tender and obtain a nice golden brown color.  Remove from the heat and place in a covered bowl until needed.

To serve, allow the panna cotta to come to room temperature for 30 minutes before serving.  Add a dollop of sweetened cream to each panna cotta, then spoon on some of the pears in their juice. Serve immediately.

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.

Plum Upside Down Buttermilk Cake at the Old Parkdale Inn Bed and Breakfast

The harvest has been Oregon Bounty style, plentiful, and the trees are loaded with fruit.  The innkeeper has been making cakes and pastries as they come off the tree for the couple of weeks. This Upside Down Cake has been well received by guests at the breakfast table of the Old Parkdale Inn Bed and Breakfast, a member of the Oregon Bed and Breakfast Guild.

Old Parkdale Inn Plum Upside Down Buttermilk Cake

Place 1/4 cup butter in 8″ round baking pan and place in an oven preheating to 400º until melted.  While it heats prepare about 10 plums by slicing them into wedges, getting about 8-10 wedges per plum.  When the butter has melted swirl it around the pan.  I use a pastry brush to make sure the sides are buttered too.  Add 1/2 cup brown sugar, mix it well into the butter then arrange the plum wedges in rays around the pan.

Buttermilk Cake Batter:
1 cup flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ stick of butter, softened
¾ cup sugar
½ cup buttermilk
1 egg
½ tsp vanilla extract

Whisk together the flour, baking powder, baking soda, and salt, and set aside.  In another bowl, cream the butter and ¾ cup of sugar together, then add the vanilla extract, egg and buttermilk and whisk till smooth.  Add to flour mixture. Stir until just combined.  Scrape the buttermilk cake batter onto the plum slices and smooth.  Bake for around 25 minutes or until a toothpick inserted into the cake comes out clean.

Cool for 5 minutes, then carefully invert onto serving platter.  We’ve been serving this Oregon Culinary Delight slightly warm with a dab of Greek yogurt and some sliced fresh plums as garnish

The Old Parkdale Inn Bed and Breakfast is mid way between Hood River, the Columbia River Gorge and Mt Hood and is a unique inn of the Oregon Bed and Breakfast Guild.  The inn, with Pacific Northwest decor, is at the foot of majestic Mt. Hood in the bountiful Hood River Valley, Parkdale, Oregon.  The perfect base for outdoor adventure or a quiet retreat.

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.

Hood River Valley

Apple Berry Delight is a light baked pancake shared by Yamhill Vineyard B&B

Oregon has approximately 6200 acres of apple orchards in three major regions:  the Willamette Valley, the Mid-Columbia Valley and eastern Oregon’s Milton-Freewater area.  The most popular varieties of apple grown in Oregon are Fuji and Gala but in the Hood River Valley we have one orchardist growing over 50 varieties.

“Come stay where fine wines are born!” and some pretty tasty breakfasts, too, at Yamhill Vineyards Bed and Breakfast

Apple Berry Delight 

Preparation time: 45 minutes
Serving: 4
Preheat oven to 350°

Ingredients:

1 cup + 2 Tablespoons Krustez Pancake Mix or mix your own to equal
1 ½ cups batter
¾ cup+2 Tablespoons Water
2 Tablespoons Chopped Hazelnuts (optional)
2 Tablespoons Butter melted in 9 inch pie plate

½ – 1 Apple peeled, cored & sliced thin, Granny Smith or any cooking apple
⅓ Cup Blackberries, Cranberries, Blueberries or Marion berries
½ Teaspoon Cinnamon
4 Tablespoons Syrup – innkeeper likes Mrs. Butterworth’s the best

Instructions:

Mix pancake mix, Hazelnuts and water together, will be a little lumpy. Let stand. Swirl melted butter in the pie plate so that the edges are coated. Place the thin sliced apples around the bottom of the pie plate. Add the berries of choice. Sprinkle the cinnamon evenly over the apples and berries. Gently pour the syrup over the apples and berries. Spoon the pancake batter gently over the apples and berries.  Do not pour as this will disturb the apple arrangement.

BAKE: 30-35 minutes at 350° degrees

Loosen sides of pancake when done; put a plate on top and turn over, like an upside down cake.  Serve with whipped cream and candied Hazelnuts. Extra syrup is optional. Enjoy.

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.