Tag Archives: recipes

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

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

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

Apple Puffed Pancake
Preheat the oven to 425 degrees.

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

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

1 1/2 tablespoons confectioners’ sugar, optional

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

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

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

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 Waffle Day

National Waffle Day with Hazelnut Waffles

The temperate climates and volcanic soils of Oregon’s Willamette Valley combine to create 99 percent of the U.S. hazelnut crop.  Oregon hazelnuts are recognized for their large size and distinctive flavor and about 50% of the crop is exported annually.   That leaves plenty for the innkeepers of the Oregon Bed and Breakfast Guild to share with guests in unique and delicious ways.

You’re sure to enjoy these Hazelnut Waffles

1 c. spelt flour
⅓ c. oat flour
½ c. hazelnuts, toasted and finely ground
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. soda
¼ c. sugar
2 eggs
4 Tbsp. unsalted butter, melted
1 tsp. vanilla
1 ¼ – 1 ½ c. buttermilk

Mix dry ingredients, then add remaining ingredients, starting with
1 ½ c. buttermilk, and mix well. If too thick, add remaining buttermilk.

Bake in hot waffle iron. Serve with ground hazelnuts and powdered sugar on top. Serve with a warm syrup or fruit topping.  Or both!  I found this Hazelnut Syrup recipe on oregonhazelnuts.org:

Hazelnut Syrup
½ cup chopped Oregon hazelnuts
2 tablespoons butter or margarine
¾ cup maple syrup
In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through. Yield: about 1 ¼ cups

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.

Chehalem Ridge

Guest Blogger:
Kristin Fintel, Innkeeper
Chehalem Ridge Bed and Breakfast
Newberg, Oregon

All the rumors are true: I do need to avoid gluten.  Now, if this sentence means nothing to you, here’s a little food science.  Gluten is the protein found in wheat flour (and rye and barley and a few other grains) that gets gooey when mixed with a liquid.  It’s what makes all the ingredients in muffins stick together and it’s what gives bread the elasticity to be kneaded and then be chewy.  And it’s what makes a certain group of people ill.  To many bakers, it’s the most important ingredient in baked goods, but to many eaters, it is the bane of baked good desires.  It is for me and my digestive system requested that I find a different way to make my baked goods work.  I can claim success!

I have translated that personal success of gluten-free baking into serving my guests at the B&B.  I’m happy to report that it is not necessary for my gluten-free guests to avoid muffins at breakfast because they have a bowl of muffins made with gluten-free ingredients.

September 13 is National Celiac Awareness Day and I happened to have a guest last night who has Celiac Disease (when the gluten proteins cause damage to the small intestine).  In honor of Celiac Awareness Day, I give you the recipe for the muffins I served to her this morning, my Gluten-Free Lemon Poppy Seed Muffin. The flour mixes I use are from Bette Hagman‘s Gluten-Free Gourmet series, but you could probably use your own GF flour mix.  The recipe is also easy to convert to dairy free and/or egg free by using a milk substitute and/or Egg Replacer.  I’ve made this recipe free of all three ingredients and it was tasty.  And that’s not just because I have trouble remembering what a wheat flour muffin tastes like – Curt likes them, too.

Gluten-Free Lemon Poppy Seed Muffins

  • 1-3/4 cups Featherlight Rice Flour Mix
  • 1/4 cups Four Flour Bean Mix
  • 1 tsp xanthan gum
  • 1 Tbsp Poppy Seeds
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1 tsp lemon zest
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1/4 cup lemon juice

Preheat oven to 375 degrees.  Spray muffin tin with non-stick spray or use muffin papers.

Whisk together the flours, xanthan gum, poppy seeds, salt, baking soda, baking powder, sugar and zest in a large bowl.  In a separate bowl, beat the eggs together with the oil, milk and lemon juice, then combine with the dry ingredients until mixed well.

Spoon the batter into the prepared muffin tin and bake for about 15-20 minutes, or until a tester comes out clean.  Let the muffins rest for 5 minutes before serving warm.

The Oregon Bed and Breakfast Guild is honored to have Chehalem Ridge Bed and Breakfast as a member.  There’s discussion a plenty about food choices.  The thing about breakfasts at an Oregon Bed and Breakfast Guild member is that they will be varied, wholesome and nutritious, and probably never the same from one B&B to another.

Are you ovo-lacto vegetarian?  Vegan?  Prefer no pork or beef?  Lactose intolerant?  Allergic to eggs?  To kiwi fruit?  Gluten-free?  Low-calorie?  Eat everything on your plate?  The list goes on and on.  The important thing is that when you choose to stay at a bed & breakfast, and especially an Oregon Bed & Breakfast Guild member, you can let your innkeeper know, In advance, about your eating preferences and we’ll do our best to comply.

Most innkeepers keep a ready supply of specialty foods or know what to purchase if they need something special for a guest.  And we are glad to do it as we want your stay to be memorable, in a good way.

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.

Coconut French Toast

Coconut French Toast with a Tropical Twist

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

Coconut French Toast
Makes 2-3 servings

Blend together:

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

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

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

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

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

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

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.

Asparagus Quiches from The Carlton Inn Bed and Breakfast

These delicious mini Asparagus Quiches are simple, tasty and can be served as a hearty breakfast or a light meal anytime.  Thanks to the innkeeper at The Carlton Inn Bed and Breakfast for sharing. They can be made in small ramekins for a elegant presentation or in a simple muffin tin.

Asparagus QuicheeServes 10-12 – muffin size

Ingredients:
2 tsp olive oil
1/2 cup sliced onion
2 garlic clove, minced
1 pound asparagus, trimmed and cut in pieces
cooking spray

1 1/4 cups milk
1 cup shredded Gruyere cheese (I used Havarti too)
3 TBLS chopped fresh parsley
2 tsp Dijon Mustard
1/2 tsp sea salt
1/4 tsp pepper
5 large eggs, lightly beaten
3 TBLS grated fresh parmesan cheese
1/4 cup green onion

Instructions:

1.  Preheat oven to 350F
2.  Spray a standard 12 cup muffin pan with cooking spray. I’ve also used ramekins (fewer portions)
3.  Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, sauté 1 minute. Add asparagus, sauté another 2-3 minutes. Spread the mixture into the muffin tin.
4.  Combine milk, cheese, parsley, Dijon mustard, salt, pepper, and eggs in a large bowl.
5.  Pour milk mixture over asparagus mixture and sprinkle with parmesan and green onions.
6.  Bake at 350F for 20-25 minutes (longer if using ramekins) or until knife inserted in center comes out clean.
7.  Let stand 5 minutes before serving

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

The Carlton Inn Bed and Breakfast has four comfortable bedrooms, 1 with a king size bed and private bath,  3 with private bath and queen size beds, living room with wood burning fireplace and TV area along with central air conditioning and wireless internet throughout.

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.

Apple Pancakes

Apple Pancakes at the Old Parkdale Inn Bed and Breakfast

Apple Pancakes have become a guest favorite at the Old Parkdale Inn Bed and Breakfast and thanks to Ryan’s Hood River Juice Company for this Apple Cider Syrup recipe.  Here in the Hood River Valley, known for its abundant apples and pears, I’ve been using a wonderful sourdough starter for the pancakes and mixing in one teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 cup grated fresh apple. Cook pancakes up on a hot griddle.

Ryan’s Cider Syrup:1/2 cup sugar
1 Tbsp cornstarch
1/2 teas pumpkin pie spice
1 Tbsp lemon juice
1 cup Ryan’s Apple Cider
2 Tbsp butter or margarine

To make syrup:  Combine sugar, cornstarch and pumpkin pie spice in medium saucepan; stir in apple cider and lemon juice.  Cook, stirring constantly until mixture thickens and boils for 1 minute.  Remove from heat and stir in butter or margarine.  Served warm over the apple pancakes with a side of Chicken Apple Sausage, fresh fruit and yogurt, this hearty breakfast warmed and satisfied our guests on this clear, crisp morning in the Upper Hood River Valley.

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.