Featured Recipes Featured Recipe: Swedish Coffee Cake 603-863-1144 | 21 Sleeper Road, Sunapee, NH Blue Acorn Inn The perfect setting for a memorable vacation whether you are an old friend or a first time visitor. Website: http://www.blueacorninn.com Cream 1 stick of butter and 1 cup of sugar, add 2 eggs and beat well, add 2 cups of flour, 1 tsp baking powder, 1 tsp baking soda and min well.  Add 1 cup of sour cream. Topping: ½ cup brown sugar, ½ cup chopped walnuts and 1 tsp cinnamon. Grease & flour an angel food pan.  Pour half the batter into pan.  Sprinkle with half of the topping pour rest of the batter and top with remaining topping. Bake at 350 for 40 minutes. Featured Recipe: Morning Glory Muffins 877-516-1370 | 259 Shaker Hill Road, Enfield NH Shaker Hill Bed and Breakfast Welcoming, restored country inn with comfortable accommodations and sumptuous breakfasts. We make you kindly welcome. Website: http://www.shakerhill.com Makes 12 Muffins Ingredients 2c flour 1-1/4c sugar 2t baking soda 2t.cinnamon Pinch of salt 2c grated carrots ½ c raisins ½ c shredded coconut 1 apple, peeled and grated 3 eggs 2t. Vanilla 7 oz. Vegetable oil Method: Preheat oven to 375 degrees; prepare muffin pan by spraying with vegetable spray. Mix together flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins coconut and apples. In separate bowl beat eggs with oil and vanilla. Add liquids to four mixture and combine well, but gently. Spoon into muffin pan and bake for 28-30 min. Featured Recipe: Granola 603-863-1144 | 21 Sleeper Road, Sunapee, NH Blue Acorn Inn The perfect setting for a memorable vacation whether you are an old friend or a first time visitor. Website: http://www.blueacorninn.com Ingredients 8 cups Oats 2 cups sunflower seeds 2 cups walnuts 2 cups sliced almonds 4 Tbsp. Nutmeg ½ cup brown sugar ½ cup oil 2 cups honey 8 Tbsp cinnamon 1 Tbsp cloves 2 Tbsp almond extract Method: Mix dry ingredients, add oil and honey Layer granola on baking sheets Bake for 10-15 Minutes at 350. Dragonflies Bed and Breakfast 603-927-4053 | 9 Kezar St. , North Sutton, NH Website: http://www.dragonfliesbnb.com Convenient at pretty village center with lake frontage. Quesadillas with Avocado and Tomato Ingredients 1 cup white corn kernels 1/4 cup cream cheese 1/2 cup aged grated cheddar cheese 1 teaspoon lemon juice 1/8 teaspoon curry powder 1/4 cup finely chopped onion 1 Tablespoon chopped cilantro 4 Tortillas 1 Tablespoon of olive oil Tabasco 1 sliced avocado Tablespoon of chives 1 Large beefsteak tomato Method Preheat oven to 400F.   Brush baking sheet with half the olive oil. Mix cream cheese with lemon juice, curry and a little salt and pepper.   Stir in onion, cilantro and corn.   Spread quarter of the mixture over each of the four tortillas.   Cover with cheddar cheese and fold each tortilla firmly in half.   Brush tortillas with remaining olive oil. Bake for approximately 10-15 minutes  (until golden).   Slice into wedges and serve with avocado and tomato slices. Sprinkle sparingly with chives and tabasco.   Printable Recipe: Quesadillas_with_Avocado_and_Tomato.pdf Candlelite Inn Bed & Breakfast 1-888-812-5571 | 5 Greenhouse Lane, Bradford, NH Website: http://www.candleliteinn.com This award winning, country Victorian Inn has all the grace and charm for that perfect getaway. Baked Eggs with Summer Vegetables Ingredients: 5 eggs 6-8 fresh basil leaves, cut into strips 1/2 tsp oregano minced 1/2 cottage cheese, small curd 5 tbsp grated parmesan cheese butter tomato slices 1 medium zucchini, cut into pieces* 1 medium summer squash, cut into pieces* salt & pepper to taste *you can put as much or as little of each in. Method: Put a pat of butter in a sauté pan and melt; add the zucchini and summer squash. You only need to cook it until it get limp. You will be baking it in the oven to finish cooking. In a medium bowl, beat the eggs, salt, pepper, basil and oregano. Stir in the cottage cheese, half of the parmesan cheese and the vegetables. Divide the mixture between 4 mini quiche dishes. Place a slice of tomato on top and then sprinkle the remaining parmesan cheese on top. Bake in a 400 degree oven for 20 minutes. Serves 4. Printable recipe: Baked_Eggs_with_Summer_Vegetables.pdf Twin Doors Bed and Breakfast 603-763-2236 | 49 High Street, Sunapee, NH Website: http://www.twindoors.com Romantic accommodations with four modern queen/king guestrooms plus ideal location - walk to Sunapee Harbor waterfront activities & 3 miles to award winning Mt Sunapee skiing & riding Baked Eggs Florentine Serves 6 Ingredients: 1 package (10 oz. or a little less) frozen chopped spinach, thawed and squeezed very dry- I usually microwave for 4-5 minutes 1 cup cottage cheese 1/2 cup light sour cream 8 large eggs, I use x-large 1/4 teaspoon dried thyme 1/4 teaspoon of freeze dried chives Pepper 1 cup grated cheddar cheese-I use Cabot's seriously sharp 1/4 cup grated Parmesan cheese Method: Preheat oven to 350.   In large bowl combine seasoning and cheese products and mix well.   Add spinach and mix well.   Beat eggs in a separate bowl and add to mixture. Pour in non-stick sprayed 8"X11" baking dish.   Bake, uncovered for 40 minutes or until eggs are set.   It will brown around the edges and on bottom and a bit on the top.   Let stand for 10 minutes.   Cut into squares.   It is easy to cut the recipe in half or double, etc. as amounts do not have to be "exact".  This recipe makes a nice neutral dish which goes with all breakfast meats and fruit dishes. Printable recipe: Baked_Eggs_Florentine.pdf Zesty Pumpkin Soup from the Rosewood Country Inn 1-800-938-5273 67 Pleasant View Road, Bradford, NH Rosewood Country Inn...selected time and again as America's Most Romantic Hideaway.  http://www.rosewoodcountryinn.com Ingredients: 1/4 cup butter 1 cup chopped onion 1 garlic clove, crushed 1 teaspoon curry 1/2 teaspoon salt 1/4 teaspoon coriander 1/8 teaspoon crushed red pepper 3 cups chicken broth 16 oz. can pumpkin 1 cup light cream or half and half sour cream and chives for garnish Method: In a large saucepan, melt butter. sauté onion and garlic until soft. Add curry, coriander, salt, and red pepper. cook for 1 minute. Add chicken stock and boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and cream. Simmer for 5 minutes. Cool for 10 minutes. Pour into blender container and blend until creamy. Serve with a dollop of sour cream and chopped chives. Yield: 6 cups Printable Recipe Zesty Pumpkin Soup Please click here to return to the home page or check out our inns! Crème Brulée New England Style from the Highland Lake Inn Highland Lake Inn ~ 603-735-6426 32 Maple Street, Andover, NH Completely restored 1767 Inn on a picturesque country lane lined with rustic stone walls, and shady sugar maples. http://www.highlandlakeinn.com for 8 servings Ingredients: 6 egg Yolks Vanilla Extract ¼ cup of sugar 3 cups of heavy cream 1 tea spoon of Harney’s loose Hot Cinnamon Tea leaves (or various other Harney Tea Leaves depending on your taste) Maple Syrup Directions: Preheat oven to 325 F and put a rack in the middle of the oven Ad Tea Leaves into cream and heat over moderate heat until hot, not boiling Strain tea leaves out of cream just before mixing with egg mixture Whisk together yolks, sugar, Vanilla Extract, then poor cream slowly into egg mixture while constantly whisking. Poor into 8 ramekins Place ramekins in a roasting pan and add boiling water to reach halfway up the sides of ramekins Bake until custard begins to set, 30 to 35 minutes, transfer ramekins to a try and refrigerate for 4 to 5 hours Just before serving poor Maple Syrup on top and decorate with one Raspberry Printed recipe Crème Brulée New England Style Please click here to return to the home page or check out our inns! Mini Crabcakes from The Inn at Pleasant Lake Inn at Pleasant Lake ~ 1-800-626-4907 Pleasant St., New London, NH Relax in our elegant ten room inn overlooking Pleasant Lake and Mt. Kearsarge.  Gourmet Dining. http://www.innatpleasantlake.com Appetizer 1 lb. lump crab meat ½ cup mayonnaise 1 egg 1 T sliced chives dash of Tabasco dash of salt dash of sugar dash black pepper 1 C bread crumbs 24 round crackers or croustades white trufle oil Combine mayonnaise, egg, chives, Tabasco, salt, pepper & sugar. Fold in crab meat and breadcrumbs. Mixture should not be too wet. Form into mini cakes the size of a quarter. Sear in a little vegetable oil until browned on both sides. Finish in a pre-heated 350 degree oven for 5 minutes. Place on cracker or croustade and drizzle with white truffle oil. Serve warm. Printable Recipe The Inn at Pleasant Lake Mini Crabcakes Please click here to return to the home page or check out our inns! Puffy Apple Pancakes, aka Dutch Babies from the Henniker House B&B Henniker House B&B ~ 866-428-3198 Corner of Main Street & Ramsdell Road, Henniker NH Classic in-town Victorian overlooking Contoocook River. Minutes away from Pats Peak Ski Area and New England College. http://www.hennikerhouse.com This recipe is also featured on the NHPR recipe blog http://www.nhpr.org/node/32431 along with this quote from NPR "This recipe came to us from Kate Bartlet, innkeeper for the Henniker House Bed and Breakfast. Kate also shared the story behind the recipe: "Henniker House B&B is in a big old Victorian house that served as a birthing hospital in the 1920's & 1930's. I started making these in the Fall of 2005 - if you remember it was a very rainy Fall, with serious flooding. I ran out of apples and the U-pick orchard was always closed - who is out picking apples in the rain? I finally called over & the owner said he'd open up - because it was important to my business. After I got two big bags, I thanked him and invited him to breakfast in appreciation. When I checked that he knew where the B&B was, he said 'dearie, I was born in that house.' So now I tell my guests they are eating apple pancakes made with apples tended by a man who was born in this house." Kate also recommends New Hampshire maple syrup over the store-bought variety. This has a story of its own: "I served these with our maple syrup to a woman from CT - not knowing that the syrup came from her cousins farm. Laughs all around." Directions: For 2 pancakes: Preheat oven to 350 Core, peal & slice 2 apples, sauté in butter & liberal quantities of cinnamon for about 8 minutes. Whirl in a blender (take the center part of the lid out to allow more air to enter): 3 eggs 1/3 cup flour 1/2 cup milk dash salt. Spray 2 oven safe dishes with nonstick cooking spray & put them on a cookie sheet so you can pull the dishes in and out of the oven without slopping. Put apples in bottom of each dish, pour batter over top. Bake for 25 minutes - have a look at them - are they puffy and starting to brown? Might go as long as another 25 minutes depending on your oven. Put a pad of butter and some cinnamon/sugar on the top. Put them back in the oven for 5 minutes & they'll puff up some more. Serve quickly so they don't fall. Also note that warmed New Hampshire maple syrup will make them taste better than that stuff that VT ships around the country. Printable Recipe Henniker House Puffy Apple Pancakes, aka Dutch Babies Please click here to return to the home page or check out our inns! Sunapee View B&B Stuffed French Toast 603-763-4212 348 Route 103A, Newbury NH There's beautiful view every season at Sunapee View Bed & Breakfast. Located just down the road from the Historic Fells estate in Newbury. http://www.sunapeeviewinn.com An original recipe from Sunapee View Bed and Breakfast I have always loved the sounds of stuffed French toast, but tasting this has always left me wanting for a little different texture or a more exciting flavor. After sampling many varieties of baked, grilled and soaked overnight dishes, I decided to come up with my own. Sunapee View B&B Stuffed French Toast Fruit: 2-3 sliced strawberries per person 2-3 sliced bananas per person 4-5 slices of above for garnishing Cream filling: 1-8 ounce block of 1/3 less fat cream cheese ½ cup greek (or other thick) vanilla yogurt Optional: A little extra vanilla, ½ tsp. nutmeg, zest of orange or lemon, 1 T. honey Whip together and refrigerate until ready to use Egg dip: 2 eggs per person About ½ cup half and half (or milk) per person Cinnamon to taste Vanilla Whip together and refrigerate until ready to use Bread: 2 slices per person Store bought soft Italian bread works fine, but use whatever is your preference when making standard French toast. Slice the bread no more than an inch as you will be doubling it in the end. Directions: Put a generous piece of butter on the hot griddle and let it melt. Dip both sides of bread in the egg mix, letting it sit a minute to soak up the liquid. Lay out 2 pieces of drenched French toast for each person and flip ½ of them when they are golden. Spread a heaping tablespoon of cream cheese mix on the toasted side of each piece of bread, spread it and sprinkle fruit on top of this. Place remaining toast, grilled side down over the fruit. When the bottom is golden, flip over the "sandwich" as you would a grilled cheese. Serve garnished with some fruit, sprinkled with some confectioner's sugar and offer warm maple syrup on the side (NH Maple of course!) This looks as beautiful as it tastes! Printable Recipe Sunapee View B&B Stuffed French Toast Please click here to return to the home page or check out our inns! Dutch Apple Pancakes from the Follansbee Inn Follansbee Inn on Kezar Lake 1-800-626-4221 Kezar St., North Sutton, NH On Kezar lake, boats, bikes, swimming, fishing. Website: http://www.follansbeeinn.com E-mail: info@follansbeeinn.com Note: This recipe is for one 12" pancake, which makes 8 slices.  Use a non-stick ovenable fry pan. (Available at specialty kitchen or restaurant supply stores). 4 Tablespoons butter 2 Large Granny Smith Apples, cored, peeled and cut into 1/4" slices 1 teaspoon ground cinnamon 2 Tablespoons Sugar 5 Tablespoons butter, melted 5 Eggs 1 1/4 cup milk 1 1/4 cup Flour 1 1/4 teaspoon Salt Confectioner's sugar for presentation Preheat Oven to 400 degrees Fahrenheit.   Spray an ovenproof 12" fry pan that has non-stick coating with vegetable spray (or grease pan lightly). In another fry pan over medium heat, melt 4 Tablespoons of butter.  Add apple slices, cinnamon & sugar, stirring occasionally until apples begin to soften & brown, 5-6 minutes.  Set aside. In a bowl, beat eggs with a whisk.  Add milk and whisk mixture until blended.  Sift flour and salt into egg mixture & whisk just until blended.  Melt remaining 5 Tablespoons butter.  Add to flour-egg mixture and whisk briskly until smooth.   Pour batter into prepared pan and arrange apples evenly over batter (it looks very nice if you spiral the apple slices in a circle).   Bake until pancake is browned and puffed up, about 30 - 35 minutes.   To Present:  Remove from oven, dust with powdered sugar and serve immediately with maple syrup.   Note:  DO NOT PEEK 25 minutes.  These pancakes "deflate" immediately upon hitting the colder air, forming the bowl shaped effect.  It is what they are supposed to do.  They also do not rise until the last 10 or 15 minutes.   Variations:   German Pancake.  Make the batter only, omitting the apple-cinnamon mixture.  After the pancake is finished baking, serve with fresh lemon slices or lemon juice on the side, and heavily sprinkled with confectioner's sugar. Bavarian Pancake.  Add dried fruit, such as raisins, currants or cranberries to the apple-cinnamon mixture. Summer Pancake.  Make the batter only, omitting the apple-cinnamon mixture.  After the pancake is finished baking and has cooled slightly to its "bowl shape" add mixed berries, such as strawberries, blueberries and raspberries into the "bowl" of the pancake and then sprinkle with confectioner's sugar or top with whipped cream. Printable Recipe Dutch Apple Pancakes from the Follansbee Inn Please click here to return to the home page or check out our inns! Featured Recipe: Cherry Chocolate Chip Scones from The Blue Goose Inn Blue Goose Inn ~ 603-763-5519 #24 Route 103B, Mount Sunapee, NH Charmingly intimate 19th century farmhouse evokes memories of Sundays with the family in a day gone by. www.bluegooseinn2.com (makes 24 scones) Ingredients: (French style scones, more butter and less sugar) 1 large egg 1 ½ cups buttermilk 2 tsp almond extract 4 cups white flour 4 tsp baking powder 1 tsp baking soda 1 tsp salt ½ cup sugar 1 ½ cups cold unsalted butter cut into tbsp sized pieces 1 cup chopped dried cherries 1 cup semi-sweet chocolate chips Heavy cream to brush on dough before baking Sugar to sprinkle on dough before baking Directions: Preheat the oven to 425°F Beat together egg, buttermilk, and almond extract. Combine flour, baking powder, baking soda, salt, and sugar in food processor. Cut in the butter, small amounts at a time until the mixture resembles coarse crumbs. Note:  if not using a food processor just gradually add the pieces of butter and rub into flour mixture with your fingers or pastry cutter. Turn the flour mixture into a large bowl, add the egg mixture, and stir with a fork.  A soft dough forms.  Add the cherries and chocolate chips and stir to distribute evenly throughout the dough. Turn the dough onto a lightly floured surface and knead gently 5 to 6 turns.  Divide the dough into quarters and pat into ½ inch thick circles.  Cut each circle into 6 wedges.   Place scones on baking sheets lined with parchment paper.  Brush with cream and sprinkle with sugar.   Bake for 13-15 minutes, or until lightly browned.  Remove from the oven and serve warm. These scones freeze very well. Printable Recipe Cherry_Chocolate_Chip_Scones.pdf Please click here to return to the home page or check out our inns!