We Are Foodies ~ Recipes

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

So 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 Brayton B&B, Oshkosh:

salted-caramel-apple-bars-768x399

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!

 



 

WBBA Member Inn Recipes

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 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.

 


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 Stewart Inn, Wausau:801_1814 WBBA

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 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.

Receive our Newsletter for B&B travel, seasonal packages, Wisconsin fun, and tasty recipes, all delivered to you in our quarterly e-newsletter.