Breakfast, Snacks & Recipes
It is evident that you love what you do here. There is heart and soul in all the details from the coziness of the rooms to the flowers and various plantings in the yard to the careful planning and preparation of the meals and snack trays.
Crista & Jim
Breakfast is served at 8:30. Coffee and tea are available at 7:30. If you require an earlier or later breakfast we will provide you with continental style. We will even wrap it up to go if you have an early flight. We pride ourselves on a delicious breakfast that includes great coffee or tea, fresh fruit, juice, entree, meat and home baked scones and muffins. The area is known for growing great berries and they are often included in our menu selections. Kathe offers a cookbook with her favorites that would make a great gift or memory of your stay with us. An evening snack tray is prepared for you with a home baked treat and a selection of tea, cocoa and cider. If you prefer coffee or decaf let us know. The tray is delivered to your room in the evening so you can skip that desert at dinner. If you prefer your snack on the deck in the afternoon just let us know.
This trip we bought the Apple Inn cookbook so we too can have some new yummy stuff to try at home!
Lori, Chris and Emily
Recipe by: Kathe McIntire
Serving Size: 6
Preparation Time: 45 minutes
Category: Breakfast
Ingredients
1 cup sour cream
1/3 cup brown sugar
12 slices French toast
1/2 pound ham, sliced and boiled
3/4 cup cheddar cheese, grated
3/4 cup mozzarella cheese, grated
3/4 cup Monterrey jack cheese, grated
1 can apple pie filling
1 cup granola, with raisins
Topping: Blend the sour cream and brown sugar. Chill
Mix together the grated cheeses.
Place 6 slices of french toast in the bottom of a 9×13 baking dish. Layer with the ham slices, 1 1/2 cups cheese and 6 slices of toast.
Spread the apple filling over the top and sprinkle with granola.
Bake at 350 degrees for 25 minutes. Top with the remaining cheese and bake 5 more minutes until the cheese is melted. Serve with the sweetened sour cream.
Recipe by: Kathe McIntire
Serving Size: 6
Preparation Time: 30 minutes
Category: Breakfast
Ingredients
1 1/2 cups oatmeal
1 1/2 cups water, boiling
1 large egg
1 cup flour
2 tablespoons baking powder
1/8 teaspoon salt, or less
1/4 cup sugar
1 cup milk
1/4 cup butter, melted
3 apples, peeled and sliced
1/2 cup pecans or walnuts (optional) chopped
2 tablespoons butter
Combine oatmeal and boiling water.
Let stand 5 minutes.
Add egg, flour, baking powder, salt and sugar.
Mix. Melt 2 tablespoons butter, apples and pecans.
When butter begins to crackle, spoon on pancake batter to desired size (about three inches).
Gently flip pancakes when bubbles form around the edges and in the center.
HINT: Always cook the pancake well on first side before turning and then just finish up the cooking on the second side. If it gets too brown, turn down the heat a little. Resist the temptation to squash down on the pancake when you turn it. You want it to be light and fluffy.
Serve syrup or blueberry sauce.
Notes: This recipe will make about 15 pancakes, but they are so good cold or reheated that I always double the recipe.
Recipe by: Kathe McIntire
Serving Size: 30
Preparation Time: 20 minutes
Category: Desserts and Pastries
Ingredients
1 1/4 cups flour
2/3 cup sugar
1/2 cup Grape-Nuts, or similar product
1 teaspoon baking powder
1/2 pound bacon, cooked and crumbled
1/2 cup butter, may use the tub type
1 egg
2 tablespoons orange juice, from frozen concentrate, not diluted
1 tablespoon orange peel, granted
Mix first 4 ingredients into mixing bowl. Add remaining ingredients and mix until well blended. Drop by tablespoons 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 10-12 minutes or until edges of cookies are lightly browned. Remove from baking sheet immediately.
Notes: You may substitute finely chopped turkey bacon for crumbled bacon to reduce the fat and calories.