This makes a really pretty dish for a special occasion. The soup itself is creamy white, then you top it with slivered roasted beets and chopped chives or parsley for a gorgeous pop of color. The best part is that … Continue reading
I first posted this recipe in June 2009. That was the year I went to a local produce auction and got a little carried away on bidding for many different plants and shrubs, including several varieties of basil plants. At … Continue reading
Baking is one of my favorite things to do. Maybe because I have such a sweet tooth, and eating the results of my labors is so rewarding. My grandmother taught me to bake and the very first thing she taught … Continue reading
This is our most requested scone recipe. I hope you’ll enjoy these as much as our guests. Recipe originally posted June 2009.
I love muffins. They’re the perfect excuse to have cake for breakfast. Since we make muffins every morning at the inn, I have dozens of muffin recipes, but this is the one I turn to time and time again. They’re … Continue reading
Our local market had wonderful beautiful fresh raspberries this week, and I couldn’t resist buying some. I made these raspberry oatmeal pancakes with them for breakfast Saturday morning. Regrettably they were so good that our inn guests ate every single … Continue reading
Everyone loves blueberry pancakes! I made these this morning, and my guests insisted I share the recipe with them and with you. Plump juicy blueberries, moist crumb. Close your eyes and just.. imagine. You’re welcome!
When we first opened the inn in 2003, husband Ray and I teamed up to prepare every breakfast. I would do the menu planning, and cooked all the entrees, while Ray prepared the fruit appetizers. Since Ray was not very … Continue reading
This is a wonderful recipe for late spring or early summer when rhubarb and strawberries are both in season. Original recipe posted May 2009
While this dish can be made year-round using store-bought zucchini and dried herbs, it’s particularly good in early summer when local zucchini are readily available and fresh herbs can be substituted for the dried. Simply use 2 tablespoons shredded basil … Continue reading