We Are Foodies ~ Recipes

The farm-to-table movement in Wisconsin pays homage to the family farming way of life, sustainability, and good food.

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.



Featured Recipe

 

From The Buckingham Inn, Madison:Egg Frittata Served with Bacon and Fresh Greens - Buckingham Inn

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
Olive oil

 

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.

 

Frittata Instructions
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.

 

 



Savory Recipes

 

From Apple Tree Lane B&B, Waupaca:Bountiful Vegetable Pie

Bountiful Vegetable Pie

Preheat oven to 350 degrees and grease a 10" spring form pan.

Ingredients:

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
6 eggs
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

How To:

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.

Bon Appetit!!

 



From Westby House Inn, Westby:

Basil Ham and Swiss Rolled Omelet Westby House

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
8 Eggs
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 - Stewart Inn

Cheesy Spinach Eggs

Serves 2

8 Large eggs
1 T Water
2 T Butter
3 cups Fresh spinach
2 oz Cheddar cheese – shredded
 
Steam spinach in a large skillet with salted water. When wilted, drain and squeeze out remaining liquid. In a bowl crack open eggs, add water and whisk. In a non-stick skillet over medium heat, melt butter. Add eggs to hot skillet and stir constantly. Keep skillet on medium to avoid scorching. When eggs are cooked, take off heat. Add spinach and cheese to eggs. Mix thoroughly and serve.
 
 

From Cream Pitcher B&B, Blue River:

Eggs Taos

Eggs Taos

Ingredients
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
2 avocados
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.

 
 

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.
 
 
6 Links Precooked Jones Sausages (Pork or Chicken as you prefer) - Chopped
1/4 Cup Finely Diced Sweet Peppers
2 Cups Fresh, Chopped Spinach (or 1 Cup Frozen, Well Drained)
1 Cup Grated Baby Swiss Cheese
1 Cup Grated Asiago Cheese
1/3 Cup Grated Pepper Jack Cheese
1/3 Cup Shredded Cheddar Cheese (For Top)
1 Cup Heavy Whipping Cream
1/4 Cup Milk
6 Extra Large Eggs
1/4 tsp. Mrs. Dash with Garlic
1/4 tsp. Onion Powder
2 Tblsp. Fresh Diced Parsley (Can also add Fresh Basil & Chives if Available)
1/4 tsp. each—Ground Pepper & Salt
Paprika & Fresh Diced Herbs to Garnish
 
Preheat oven to 425. Spray pie plate with nonstick cooking spray; coat all sides and bottom. Chop sausage links into small pieces and put into pie plate bottom. Add the following ingredients in this order: diced sweet peppers, chopped spinach and all cheeses except cheddar. 
 
Place eggs in medium mixing bowl and beat slightly. Add heavy whipping cream, milk, seasonings and herbs. Blend with eggs and pour over cheeses in pie plate. Stir with a fork to mix all ingredients. Sprinkle cheddar cheese on top and bake as directed. 
 
Allow to set 5-10 minutes after baking. Cut into 6 slices. Garnish on plates with diced herbs and paprika.
 
 

From Pedal'rs Inn B&B, Wales:Pedal'rs Inn - Wisconsin Cheddar Crustless Quiche

Wisconsin Cheddar Crustless Quiche

6 large eggs
1/2 cup Organic Valley heavy whipping cream
1 cup Organic Valley Milk
1/2 tsp dry mustard
1/2 tsp Tabasco sauce
1/2 tsp Himalayan pink sea salt
1/2 tsp fresh ground black pepper
1 tsp Worcestershire sauce
1 cup shredded Wisconsin sharp cheddar cheese
5 slices of bacon, thinly sliced by cross section
1 1/2 tablespoon fresh ground black pepper
1/2 cup sliced sweet onion
1 1/2 tablesppon dark brown sugar
Pepper

Preheat oven to 375 F (350 F Convection). Spray ramekins with cooking spray. In a blender, blend first 8 ingredients. Pour into ramekins and place in large pan. Fill pan with tepid water. Place in oven for 45 minutes. Quiche should be firm and slightly brown. Cook bacon in skillet for until slightly browned. Stir in 1 ½ tsp of pepper. Remove bacon from oil with slotted spoon. Set aside and cover to keep warm. Add onions to skillet and cook, stirring until soft. Add brown sugar to onions and cook until brown sugar and bacon flavors absorbed by onion. Remove quiche from oven. Let cool slightly. Loosen egg by drawing thin knife blade around edge of ramekin. Turn over onto plate. Top quiche with bacon and onions.

 
Serves 4-6 depending on ramekin size.
 
 

From Inn On Lake Wissota, Chippewa Falls:Inn On Lake Wissota - Baked Wisconsin Cheese Omelette

Baked Wisconsin Cheese Omelette


1 green onion, sliced thick
3/4 lb bulk breakfast pork sausage, cooked
8 eggs
1/2 cup sour cream
1/2 cup of milk
1 cup shredded cheddar cheese + 1/4 cup
Paprika
 
Preheat oven to 325 degrees. Cook the pork sausage and slice the green onion. Spray 9"x9" pan with cooking spray.
 

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.

 

 



Sweet Recipes


From Lindsay House B&B, Manawa:

Carrot Cake Scone

Carrot Cake Scones

3 cups all-purpose flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
4 ounces cold cream cheese
1 stick cold butter
1 cup cold whipping cream
1 cup raisins
1 cup grated carrot
1 cup toasted pecans (1/2 cup for topping)
1 cup toasted coconut ( 1/2 cup for topping)
1 stick butter, room temperature
1 8 ounce package cream cheese softened
2 Tablespoons whipping cream
2 cups powdered sugar

Preheat oven to 400 degrees.  Mix together dry ingredients in a large bowl, cut in with a pastry blender the cold butter and cream cheese until the bits of butter and cream cheese are the size of small peas.  Add the cold whipping cream and mix with a large fork, add carrots, raisins, 1/2 cup toasted pecans, 1/2 cup toasted coconut just until combined.  Form into a long log shape and cut on the diagonal. Place on a baking sheet lined with parchment paper.  Bake for 12 - 15 minutes until golden brown.  Remove from oven and place on a cooling rack.  Whip together the room temperature butter, softened cream cheese, whipping cream and powdered sugar.  Frost the scones and sprinkle with toasted coconut and pecans.

 


From Brayton B&B, Oshkosh:

Salted Caramel Apple Bars

Salted Caramel Apple Bars - Serves 16 bars

Crust- Stick of butter, melted, 1/4 C sugar, 1 tsp. vanilla, dash of salt and 1 C flour

Filling- 2 large apples ( I used honeycrisp and gala), peeled and thinly sliced, 2 TB flour, 2 TB sugar, 1 tsp. cinnamon, dash of nutmeg.

Streusel- 1/2 C old fashioned oatmeal, 1/3 C brown sugar, dash of cinnamon, 1/4 C flour, 1/4 C butter, cubed and either home made caramel sauce or store bought.

Preheat oven to 350 degrees. Line the bottom of an 8″ square pan with foil, leaving enough to hang over the sides. (trust me, you will want to do this).

While the oven is preheating, make your crust. Stir the melted butter, sugar and salt together. Add the flour and stir until combined. Press mixture into pan and bake 15 minutes while you are making your streusel and filling.

Start with your filling. Combine sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl until all the apples are coated.

For the streusel, whisk the oats, brown sugar, cinnamon and flour together. Cut in butter. I use my hands to mix together until it becomes crumbly.

When the crust is done baking, layer the apples on top of the warm crust and pat them down tight. Sprinkle with streusel and bake for about 35 minutes until golden brown.

When done baking, allow to cool for about 20 minutes at room temp and then chill in the fridge for a couple of hours. Lift the foil out of the pan. Cut into bars and then drizzle with caramel. Sprinkle sea salt over the top. Enjoy immediately!

 


From Rochester Inn, Sheboygan Falls:Rochester Inn - Cinnamon & Almond Crusted French Toast

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)
Butter
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 The Scofield House, Sturgeon Bay:Scofield House Pumpkin Pecan Muffins

Dairy Free Pumpkin Pecan Muffins

 

Serving size: 8 Mini Bundts
Preparation time: 15 mins Cooking time: 25 mins

 

Ingredients:
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
1 egg
3/4 cup chopped pecans

 

Directions:
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 Fountain Chateau B&B, Hustler :South Carolina Cobbler - Fountain Chateau

South Carolina Cobbler

Serves 8

Ingredients:
4 cups sliced peeled fresh or frozen peaches, thawed
1 1/2 cups sugar, divided
1/2 tsp. almond extract
1/2 cup butter, melted
3/4 cup all-purpose flour
2 tsps. baking powder
Pinch of salt
3/4 cup of milk

Directions:
Preheat oven to 350 degrees.

Gently toss peaches, 1 cup sugar and extract; set aside. Pour butter into a 2 qt. baking dish. In a bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350 for 50-55 mintues.

 

 


From The Katherine Holle House, Watertown:Raspberry Muffins - Katherine Holle House

Raspberry Muffins with Crumble Topping

Ingredients:
 
For Muffins-
1 Cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
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)
 
Topping-
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.

 


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