Keep Warm With Recipe Favorites from Our Innkeepers

Nothing beats the comfort, warmth, and taste of good home cooking, especially in the winter months. Take a treasured recipe, and add to that some local, fresh ingredients, and you have recipes that will quickly become favorites any time of the year. And no one knows local and fresh like our innkeepers! Are you ready to bake up some cherry topped german pancakes? For good measure, we've also included pumpkin bread, a favorite among the recipes that will certainly keep you warm and cozy this season – think of it as dessert at breakfast!

Cherry Topped German Pancakes

Recipe by Westphal Mansion Inn, Hartford:

Ingredients:

Cooking spray
5 eggs
1 ¼ cup flour
1 ¼ cup milk
1 tsp vanilla
1 tsp sugar
Dash of salt
Canned fruit pie filling (warmed) or soft baked apple slices work great too!
Cool whip/for garnish

Directions:

Preheat oven to 425°F. Place a 10 inch cast iron skillet on the center rack in a preheated oven or use 6/ one serving mini baking dishes and place them on a cookie sheet in the oven for 3 minutes. Meanwhile, mix ingredients 1-7 in a bowl and beat with mixer until blended. Remove hot bakeware from oven after 3 min. Spray the hot skillet or 6 individual baking dishes with cooking spray. Pour batter into the hot/sprayed pans. Return to the oven for 20-25 minutes for the skillet and 15-20 min. for the 6 mini baking pans. Cut into wedges or serve single portion baking dish ones. Sprinkle with powder sugar and top with warmed can cherries or any kind of warmed fruit; top with whip cream.

 

Pumpkin Bread

Recipe by Eagle Centre House B&B, Eagle:

Ingredients:

1/2 cup salad oil
1/2 cup water
1 1/2 cups sugar
2 eggs
1 cup pumpkin
1 2/3 cups flour
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins, (optional)
1/2 cup nuts, (optional)

Directions:

Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan. In a small bowl, whisk together the oil and water. In a large bowl, combine the sugar, cinnamon, nutmeg, baking soda, and baking powder. Add the flour mixture to the pumpkin mixture and mix to combine. Add the oil/water mixture and stir to incorporate. Fold in the raisins and nuts and pour into the prepared pan. Bake 1 hour, or until a knife inserted in the center comes away clean.

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