Scrumptious Bed and Breakfast Recipes

Apr 30, 2008 at 5:59 p.m. ET

In addition to the relaxation and welcome comfort, the most delicious pleasure of staying at a country inn is the scrumptious breakfast that is served each morning. Some bed and breakfasts keep their rave-review recipes a secret. However, four classic country inns located in Central New Hampshire are happy to share their signature breakfast recipes in hopes that, if you have stayed at one of them, you will return and, if you haven't booked a visit, the recipes will lure you to their amenities.

Bed and Breakfast


At the Highland Lake Inn in East Andover, where owner and innkeeper Pecco Beaufays received his chef's training at the Sacher in Vienna, the signature item is Teddy's Sweet Belgian Waffles, a recipe from Beaufay's Belgian grandmother.

Teddy's Sweet Belgian Yeast Waffles
Makes 4 to 6 large servings

At the 10-room Highland Lake Inn, which was originally a 1767 gentleman's farmhouse, these waffles are served with artesian coffee from New England Roasters and teas from Harney & Sons Fine Teas of Connecticut.

1 package active dry yeast
3/4 cup granulated sugar, divided into 1/4 cup measures
1/4 cup warm water
2 3/4 cup milk
3/4 cup butter
3 cups flour
1/4 cup corn starch
3 egg yolks
1 tsp salt
2 tsp vanilla
3 egg whites

1. In a small bowl, stir yeast and 1/4 cup sugar with water and let stand until foamy, about 5 minutes. Warm milk and butter in a sauce pan over medium heat, stirring occasionally, until butter is just melted (milk should not exceed 110 degrees F.). Remove from heat.

2. In a large mixing bowl, whisk together flour and corn starch. In a second mixing bowl, whisk together egg yolks, 1/4 cup sugar, salt and vanilla. Add yeast mixture, milk mixture and egg mixture to flour mixture. Let stand until mixture is doubled in volume, about 1 hour.

3. Preheat waffle maker to medium heat. In a clean dry bowl, beat egg whites until soft peaks form. Add 1/4 cup sugar and beat until firm peaks form. Carefully fold egg whites into batter using a large spatula. Cook in waffle maker according to manufacturer's directions. Serve warm with your favorite toppings.


At the Henniker House Bed & Breakfast, a quintessential Victorian Inn overlooking the Contoocook River, innkeeper Kate Bartlet's most requested recipe is her apple pancakes called Dutch Babies.

Henniker House Dutch Babies
Makes 2 pancakes

2 red or green apples
3 tablespoons butter
2 teaspoons ground cinnamon
3 eggs
1/3 cup flour
1/2 cup milk
Dash of salt
2 tablespoons butter, divided
Sugar and cinnamon, for sprinkling

1. Preheat oven to 350 degrees F. The oven must be hot before baking. Peel, core and thinly slice apples. In a large skillet over medium-high heat, sauté apples in butter and cinnamon for about 8 minutes.

2. Whirl eggs, flour, milk and salt in a blender (leaving the center out of the top of the blender will put more air in the batter and fluff up the pancake).

3. Spray two oven-safe pie or quiche dishes with nonstick cooking spray and put them on a cookie sheet so you can pull the dishes in and out of the oven without slopping. Put apples in the bottom of each dish and pour batter evenly over apples.

4. Bake for 18 to 25 minutes, or until they are they puffy and just starting to brown (don't overbake). Put a pat of butter and some cinnamon and sugar on the top of each pancake. Put them back in the oven for 5 minutes so they can puff up some more. Serve quickly before they fall. Serve with warmed New Hampshire maple syrup — they will taste even better!


At the Rosewood Country Inn, dining is such an intrinsic part of the guest experience innkeepers Dick and Lesley Marquis have published two cookbooks. Signature breakfast items include this Tomato-Basil Egg Frittata, a refreshing Honeydew Melon soup in the summer, and a homemade praline sauce that is lavishly served over French toast and Belgian waffles.

The 11- room Rosewood Country Inn is an extraordinary treasure for the discerning traveler. Tucked snugly away on a meandering country lane, against a backdrop of rolling hills and fields, the Rosewood Country Inn truly reflects a gracious lifestyle and has hosted many illustrious guests throughout the years including Mary Pickford and Douglas Fairbanks, who have rooms at the inn named after them.

Tomato-Basil Egg Frittata
Makes 6 Servings

8 slices dense herb bread, cubed
1 teaspoon minced scallions
8 ounces grated cheddar cheese
8 large farm fresh eggs
1 1/2 cups milk
1 teaspoon salt
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon dried basil
Grated Parmesan cheese

1. Preheat oven to 420 degrees F. and spray six individual 8-ounce casserole dishes with nonstick cooking spray. Divide bread cubes, scallions and cheddar cheese among casserole dishes.

2. Place eggs, milk, salt, pepper, basil and onion powder in a blender. Blend on low. Pour over bread in casserole dishes. sprinkle with parsley, paprika and grated Parmesan cheese.

3. Bake in oven for about 15 to 20 minutes or until puffed and golden brown. The center should be set. Remove from oven, slice and serve.


At the Blue Acorn Inn, a family-friendly farmhouse situated on 22 acres with sweeping views of Mt. Sunapee, the homemade granola is a guest favorite and always offered at breakfast along with a selection of sumptuous hot breakfast entrees.

Blue Acorn Granola
Makes 16 to 20 servings

8 cups of oats
1/2 cup brown sugar
2 cups sunflower seeds
2 cups walnuts
2 cups slivered almonds
8 tablespoons cinnamon
2 cups shredded coconut
1 tablespoon ground cloves
4 tablespoons freshly grated nutmeg
1/2 cup canola oil
2 cups honey
2 tablespoons almond extract

Preheat oven to 350 degrees F. In an extra-large bowl, mix dry ingredients. Add oil, honey and almond extract, tossing to coat. Spread on cookie sheets and bake for 10 to 15 minutes. Serve warm or let cool completely and store in an airtight container.

For more scrumptious breakfast ideas, check out these links:

Simple Mother's Day breakfast in bed

The best scrambled eggs and bacon breakfast

How to make your own easy, elegant Sunday brunch