Tag Archives: recipes

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.

Lemon Blueberry Biscuits

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Lemon Blueberry Biscuits shared by Yamhill Vineyards B&B

Lemon Blueberry Biscuits are sure to be a sweet treat at our tables of the Oregon Bed and Breakfast Guild.  Thanks to Sue, innkeeper at Yamhill Vineyards Bed and Breakfast for sharing this recipe.

‘Lemon and Blueberries made such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits’  Taste of Home Test Kitchen

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup lemon yogurt
  • 1 egg
  • 1/4 cup butter, melted
  • 1 tsp grated lemon peel
  • 1 cup fresh or frozen blueberries

Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 Tbsp lemon juice
  • 1/2 tsp grated lemon peel

Preheat oven to 400°.  In a large bowl, whisk the first five ingredients.  In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture, stir just until moistened.  Fold in Blueberries.

Drop by tablespoonfuls 1 inch apart onto a greased baking sheet.  Bake 15-18 minutes or until light brown.

In a small bowl, combine glaze ingredients.  Stir until smooth.  Drizzle over warm biscuits.  If using frozen blueberries, use without thawing to avoid discoloring the dough.  Makes about a dozen sweet and tangy biscuits

You’re sure to enjoy sweet treats such as these at the inns of the Oregon Bed and Breakfast Guild.  Our innkeepers of the 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.

Apple Pancakes

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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.