We are Foodies and want to share our expertise and recipes with you! Many of our Wisconsin innkeepers are accomplished home chefs, sourcing ingredients from their own gardens, the local farmers’ market and nearby farms. That from-scratch, seasonally fresh approach to preparing breakfast, and other treats too, is what separates our B&Bs from others and is such a draw for travelers. Some inns have five-course candlelit meals in the morning, others will deliver fresh baked goods to your door and still others are happy to pack a to-go treat if you plan to be up and out early.
Many B&B owners have won cooking contests, had their recipes published and appeared on cooking shows. And here’s the good news for foodies: They love sharing their recipes.
From Silver Star B&B Inn, Spring Green:
Brown Butter Salted Caramel Snickerdoodles
2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
½ teaspoon sea salt
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼'s
¼ cup granulated sugar
2 teaspoons ground cinnamon
Coarse Sea salt for sprinkling on completed cookies
1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
3. While the butter is cooling, cut the carmel squares into ¼'s.
4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
5. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 12 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.
8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
From Apple Tree Lane B&B, Waupaca:
Bountiful Vegetable Pie
Preheat oven to 350 degrees and grease a 10" spring form pan.
1 lg red onion, thinly sliced
4 medium yellow squash and 2 medium zucchini, cut into 1/4 inch slices
1 red, yellow, and green bell peppers, cut into 1/4 inch strips
8 oz. fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/4 cup heavy cream
2 teaspoons salt & freshly ground pepper
10 oz. Swiss Cheese, shredded
8 oz. cream cheese, cubed
2 cups dry French bread, cubes
Scallions, chopped, to taste
Saute' the onion, squash, zucchini, bell peppers, mushrooms, and garlic in the olive oil in a skillet over medium-high heat for 15-20 minutes, until vegies are tender-crisp. Whisk the eggs, heavy cream, salt and pepper in a bowl until blended. Stir in the Swiss cheese, cream cheese and bread cubes,.
Add the sauteed vegies to the egg mixture and mix well. Spoon the egg mixture into the spring form pan, packing it tightly. Place the spring form pan on a baking sheet, lined with tin foil. Bake 1 hour or until firm to the touch, puffed, and golden brown. Cover with foil if necessary to prevent over browning. Sprinkle with scallions and cut into wedges. Serve hot, at room temperature or chilled.
From Westby House Inn, Westby:
Basil Ham & Swiss Rolled Omelet
(Makes 8 servings)
One of the Westby House Inn guests’ favorite breakfast recipe.
1 cup Flour
2 cups Milk
4 Tablespoons butter, melted
1 Teaspoon Salt
1 Teaspoon Pepper
1 cup Chopped Cooked Ham
1 1/2 cups Shredded Swiss cheese
1/2 cup Chopped Basil, or 4 Tablespoons dried
Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch jelly roll pan with foil. Spray foil generously with nonstick cooking spray.
Beat flour, milk, margarine, salt, pepper, and eggs until well blended; pour into prepared pan.
Bake until eggs are set, 15 to 18 minutes. Immediately sprinkle with ham, cheese, and basil. While lifting foil, roll omelet starting at narrow end. Leave omelet roll covered in foil a few minutes for cheese to melt. Just before serving, trim edges and slice roll into 8 slices. Garnish plate with fresh tomatoes or side of your favorite salsa.
Be versatile if you like: add tomato and onions, or substitute bacon and cheddar cheese. Be creative, you will not go wrong.
For Dairy Free, substitute Almond Milk for the milk and omit the Swiss Cheese
Substitute Gluten Free flour for the flour.
From Stewart Inn, Wausau:
Cheesy Spinach Eggs
From Cream Pitcher B&B, Blue River:
1 large clove garlic, minced
½ onion, chopped
¼ cup butter
¼ cup flour
2 cups milk, heated
1 7-oz. can chopped green chilies
½ tsp salt
¼ tsp pepper
10 eggs, whisked
8 flour tortillas
3 cups grated Monterey Jack cheese (and/or Cheddar)
1 cup sour cream
1 tomato, chopped or 1 cup salsa
Preheat oven to 350°F. In a large skillet, sauté garlic and onion in butter over high heat. Stir in flour. Add heated milk and whisk constantly until thick. Add green chilies, salt and pepper. Remove sauce from heat and set aside.
In a large skillet, scramble eggs, set aside. In a small bowl mash or slice avocados. Spoon 2 tablespoons sauce, ¹/8 of the eggs, and ¹/8 of the avocado on each tortilla. Sprinkle with cheese. Roll up and place seam down in a 9×13-inch baking dish. Spoon remaining sauce over tortillas and sprinkle with cheese. Bake for 20 minutes or until hot.
To serve, top with sour cream and tomato or salsa.
From Cameo Rose Victorian Country Inn, Belleville:
Cameo Rose Crustless Quiche
9” Glass Deep Dish Pie Plate - Bake at 425 Uncovered for 20 Min.; Then Cover with Foil and Bake at 325 for 30 Min.
From Inn On Lake Wissota, Chippewa Falls:
Baked Wisconsin Cheese Omelette
1 green onion, sliced thick
Place cooked sausage in bottom of pan, sprinkle with sliced green onions. Mix together the eggs, sour cream, milk, and 1 cup cheese. Pour mixture over sausage and onions. Garnish with remaining cheese and paprika. Bake for 45 minutes or until a knife inserted comes out clean.
From The Buckingham Inn, Madison:
Frittata w/ Roasted Sweet Potato & Parsnip
9 large eggs
3 large egg whites
1/2 cup milk (or mix of milk and cream)
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
3/4 cup fresh baby spinach leaves, cut into ¼-inch strips (or substitute other seasonal greens such as kale, turnip greens, beet greens, swiss chard)
1 tsp. minced garlic
1-1/2 cups roasted vegetables (see roasted vegetable instructions below), chopped into bite-size (½-inch) pieces
1/4 cup roasted red pepper, cut into strips
2 oz. crumbled goat cheese
Olive oil for cooking
Roasted Vegetables (may be prepared and refrigerated 1-2 days in advance)
2 sweet potatoes, peeled and quartered
2 parsnips, peeled and cut into 1-2 inch lengths
1 medium onion, cut into wedges
Salt and black pepper
1/2 tsp. grated fresh ginger
1/2 tsp. rosemary
1/4 tsp. thyme
Preheat oven to 400 degrees. Spread sweet potatoes, parsnips and onion in baking dish. Sprinkle with salt and pepper, ginger, rosemary and thyme. Drizzle with olive oil and turn lightly. Turn vegetables once or twice during roasting time. Roast for 45 minutes or until vegetables pierce easily with a fork.
Preheat broiler. Combine eggs, egg whites, milk, salt, black pepper and red pepper flakes. Stir with a whisk. Heat a 12-inch cast-iron skillet over low heat. Sautee spinach/greens and garlic just until spinach/greens start to wilt. Add layers of roasted vegetables, roasted red pepper, and goat cheese. Gently pour egg mixture over cheese. Cook over medium-low heat about 5 minutes or until eggs are partly set. Broil 6 inches from heat for 3 minutes or until browned and almost set. Remove from oven and allow to set about 5 minutes. Slice into 6 pie-shaped wedges.
From The Scofield House, Sturgeon Bay:
Dairy Free Pumpkin Pecan Muffins
Serving size: 8 Mini Bundts
Preparation time: 15 mins Cooking time: 25 mins
1 1/2 cups all-purpose ﬂour
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup canned pumpkin puree
1/2 cup almond milk
1/4 cup melted vegan butter
3/4 cup chopped pecans
1. Preheat oven to 375 degrees F. In large bowl, whisk ﬂour with baking soda, pie spice and salt.
2. In another bowl, combine sugars, pumpkin, milk, butter and egg. Whisk until well blended.
3. Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 8 mini bundt molds and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Dust with powdered sugar. Serve warm or at room temperature.
From Rochester Inn, Sheboygan Falls:
Cinnamon & Almond Crusted French Toast
(makes 4-6 servings)
Texas toast (1 ½ slices per guest – 3 per couple)
6 large eggs
1 tsp almond extract
¼ C cream
Cinnamon/sugar mixture – approximately 75% sugar / 25% cinnamon
Raw sliced almonds (pre-chopped in food processor)
Real maple syrup
Preheat electric griddle to 325 degrees F. Spray with non-stick spray.
Beat eggs, almond extract, & cream together.Dip Texas Toast first in egg mixture, then cinnamon/sugar mixture, then almonds (pressing almonds into toast as needed).Bake for about 5 minutes per side, or until golden brown.When done, slice in half diagonally & serve each guest 3 triangles with a thin pad of butter between each slice.Serve with small pitcher of maple syrup on the side.
** Note – an excellent gluten-free dish by substituting gluten-free bread for Texas toast!
From Katherine Holle House, Watertown:
Raspberry Muffins with Crumble Topping
1 Cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 Cup sugar
1/2 Cup yogurt ( I use light and fit vanilla)
1/4 Cup Vegetable oil
1 tsp vanilla
1 1/2 Cups raspberries (I use frozen)
1/2 Cup flour
1/3 Cup brown sugar
1 Tbsp cinnamon
1/2 Cup oats
1/3 Cup chopped pecans (I use candied pecans)
1/2 Stick melted butter
Set oven to 400 degrees. Make the crumb topping by mixing all ingredients together and set aside.
For the muffins- Mix together the flour, baking powder and salt in a bowl. Mix eggs, sugar and vegetable oil in a large bowl until well blended. Then mix in yogurt and vanilla. Add the powder mixture into the egg mixture. Gently fold in raspberries. Fill muffin cups 2/3 full. Sprinkle crumble topping on muffin mix and press down gently. Move oven to 375 and bake for 18-20 minutes. Yields 10-12 muffins, depending on size.
From Sheridan's Bed & Breakfast, Milwaukee:
Maple Banana Bread
2 cups all-purpose flour
1 teaspoon baking soda
1 stick butter or 8 tablespoons softened
3/4 cup white granulated sugar
1/2 cup buttermilk (or 1T vinegar & milk)
3 medium bananas peeled and mashed
1/3 cup maple syrup
1 teaspoon maple extract
1/2 cup chopped nuts (pecans or walnuts) Optional
3/4 cup brown sugar
3 to 4 tablespoons milk
1/4 cup butter or 4 tablespoons
1 teaspoon maple extract
1 cup powdered sugar
Pour wet ingredients into the flour mixture and continue mixing with mixer. Fold in nuts. Spray a 9 x 5 baking dish and pour in batter. Bake in a preheated 350 degree oven 60 to 65 minutes or until center tests done. Add maple glaze after following instructions below.
Maple glaze instructions:
Combine brown sugar, milk and butter in a saucepan and bring to a boil on top of the stove. Boil for one minute stirring constantly. Remove and add maple extract and powdered sugar.
Drizzle over banana bread. Can add more milk if glaze starts to harden.
From Garden Gate B&B, Sturgeon Bay:
Easy Coconut Cake
1 white cake mix with pudding
4 T. melted butter
1 c. sour cream
1 c. milk
1 t. coconut extract
2 c. coconut
Spray with Baker’s Joy a 9x13 pan or 2 8x8 pans.
Bake at 350 degrees 9x13 35-40 min. 8x8 pans 20-25 min.
or until light golden brown.
Let cool 20 min. and frost.
3 c. powdered sugar
8 oz. cream cheese
1 t. coconut extract
2-3 T. milk
1 c. coconut
In medium mixing bowl, mix powdered sugar, cream cheese, coconut extract, and milk.
Blend together well.
Pour over coconut cake(s).
Sprinkle with 1 c. coconut.