Yummy Breakfast/Brunch Casserole from Brierley Hill B&B

Thanks to BBHSV member Brierley Hill Bed & Breakfast for this delicious recipe!


4 slices bread

4 Tbsp soft butter

1 cup mushrooms, sliced

1 6-oz. package Canadian bacon (or any meat)

1 1/2 cups shredded Swiss cheese

1/4 Tbsp flour

4 eggs

3/8 tsp salt

3/4 tsp prepared mustard

9 oz. half & half or milk

3/8 tsp garlic


Trim the crust from the bread, ten spread butter on bread and place side by side in 7×11-inch baking pan, butter side down. Saute onions and mushrooms in a skillet with extra virgin olive oil for at least 5 minutes, and spoon over bread. Place meat over the onions and mushrooms. Dust cheese with flour, then spread cheese over meat. In a bowl, beat the eggs, then add remaining four ingredients. Pour over casserole and refrigerate overnight.

In the morning, preheat oven to 375°F. Bake for 35 minutes.

Tip: Serve with a side dish of salsa or tomatoes with basil.

Eat and enjoy!

This recipe was originally published by the Bed & Breakfast Association of Virginia in their “Virginia Bed & Breakfast Cookbook.”


Indulge in a French Toast Souffle from Steeles Tavern Manor B&B

As we’ve said before, half of a B&B is breakfast, and our BBHSV members offer their guests a wide variety of hearty Southern indulgences for the morning meal. One of our member inns, Steeles Tavern Manor B&B, treats its patrons to a French Toast Souffle made with mouthwatering croissants, cream cheese, and cinnamon sugar. Whether you’d like a taste of Steeles Tavern Manor before your getaway there, or you’d like to capture the flavor of a vacation already taken, here is the recipe for you to create and enjoy:


  • 5 Large Croissants
  • 1/2 cup raisins
  • 6 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1/3 cup maple syrup
  • 10 eggs
  • 1/2 cup maple syrup
  • 3 cups half and half
  • 2 tablespoons cinnamon sugar
  • Powdered sugar
  • Chopped pecans


  1. Coarsely chop/break apart croissants, then distribute evenly in a greased 9×13-inch casserole dish. Sprinkle raisins on top.
  2. Combine cream cheese & butter in microwavable dish with lid. Microwave on defrost setting until soft. Heat 1/3 cup maple syrup in microwave about 20 sec on High setting. Stir in with butter/cream cheese. Drop spoonfuls & spread evenly over chopped croissants.
  3. In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.
  4. Remove from refrigerator about ½ hour before putting in oven. Preheat oven 350 degrees. Uncover and bake 50 minutes or until golden on top. Sprinkle with powdered sugar and chopped pecans. Serve with maple syrup.

Eat and enjoy!


Apple Crisp Pancakes with Apple Cinnamon Syrup

“We were served a delicious breakfast each morning, and Betty makes this wonderful apple cinnamon syrup to use on her pancakes or waffles.” –TripAdvisor Reviewer

There’s nothing quite as comforting as waking up to a hot breakfast of a chilly morning, and who does breakfast better than a B&B? Betty Luse, innkeeper at Widow Kip’s Country Inn, is happy to share her recipe for apple crisp pancakes, enhanced with a rich apple cinnamon syrup, so try it out for a holiday breakfast, and you’ll never go back to cold cereal again!

Pancake Ingredients:

1 egg, beaten

¾ cup milk

1 teaspoon vanilla

2½ cups pancake mix, divided

¾ cup chunky applesauce plus extra for serving

½ cup quick cooking oats

¼ cup packed brown sugar

2 tablespoons butter, softened

Apple Cinnamon Syrup Ingredients:

1 cup sugar

2 tablespoons cornstarch

2 teaspoons cinnamon

2 cups apple cider of natural apple juice

2 tablespoons lemon juice

½ stick butter


Preheat oven to 375°F. Spray a baking pan with non-stick cooking spray. In a large bowl, combine egg, milk, vanilla, 2 cups of pancake mix, and ¾ cup of applesauce. Spread mixture in pan. In a medium bowl, combine oats, brown sugar, remaining ½ cup of pancake mix and butter. Sprinkle oats mixture over ingredients in pan. Bake for 14-16 minutes. Serve with applesauce and warm apple cinnamon syrup.

For the syrup: Combine sugar, cornstarch, cinnamon, apple cider, and lemon juice in a medium saucepan over medium heat. Bring to a boil, then remove pan from heat and stir in butter until melted, and combine. Serve warm.

Photo by TripAdvisor user mmnnbb1.

Photo by TripAdvisor user mmnnbb1.

Indulge in this recipe for Apple Crepes with Hot Cranberry Sauce

If you thought our last pancake recipe from By the Side of the Road Inn & Cottages was good, wait until you try these apple crepes with hot cranberry sauce! You’ll never want to go back to cold cereal and milk again.

Ingredients – Crepes
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1 cup milk
2 eggs
3 Tablespoons melted butter
1 teaspoon vanilla extract
Pinch salt
Ingredients – Apple Filling
6 fresh tart apples — peeled, cored, and sliced 1/4 inch thick
2 to 3 Tablespoons cornstarch
1/4 to 1/2 cup sugar (depending on variety of apple used)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoons lemon juice with freshly grated zest
6 Tablespoons unsalted butter
Ingredients – Hot Cranberry Syrup
1 cup white sugar
3 Tablespoons cornstarch
2 cups cold water
2 cups fresh cranberries
1 or 2 drops red food coloring (optional)

Crepes: Sift together flour and sugar in a small bowl. Combine remaining ingredients in a large mixing bowl. Add dry mixture and beat until smooth. Lightly grease a 6-inch non-stick skillet over medium/high heat. Coat the bottom with about 3 Tablespoons of batter, spreading to cover the bottom of the skillet. Cook until crepe is lightly brown; flip and quickly brown the other side. Stack between layers of parchment or waxed paper until all crepes are cooked. Makes a dozen.

Apple Filling: Prepare the apples and place in a large bowl. Combine the sugar and spice with the cornstarch and sprinkle over the apples. Coat the fruit well. Melt the butter over a medium flame/heat and add the apple mixture. Saute several minutes until juices emerge, lower flame/heat, and continue to simmer until apples are “tender crisp” — maybe 5 minutes more (again, depending on the variety used). Turn off flame/heat, cover apples, and hold warm.

Hot Cranberry Syrup: Combine sugar with cornstarch and mix well. Add cold water and stir over medium flame/heat until sugar begins to dissolve. Add cranberries and bring to a boil, stirring constantly. Reduce heat to a low boil and continue cooking as cranberries begins to burst and mixture thickens nicely, approximately 5 to 7 minutes more. Add 1 or 2 drops of red food coloring if the cranberries haven’t provided enough color.

To serve: Fill each crepe with 2 to 3 spoonfuls of warm apple filling, fold to center, adorn with beautiful red cranberry syrup, and garnish with a sprig of edible greenery. Eat and enjoy!


Originally published here.

Hawaiian Banana Nut Bread from Belle Hearth B&B


3 cups all-purpose flour

½ tsp salt

1 tsp baking soda

2 cups sugar

1 cup chopped pecans or walnuts

3 eggs, beaten

1 cup vegetable oil

2 cups mashed ripe banana

2 tsp vanilla extract

1 8-oz. can crushed pineapple, drained


Preheat oven to 350F. In a large bowl, combine flour, salt, baking soda, and sugar. Stir in nuts and set aside. In a medium bowl, combine eggs, oil, mashed banana, vanilla, and pineapple. Add egg mixture to flour mixture and stir just until flour mixture in moistened.

Divide batter between 2 greased and floured 9×5-inch loaf pans. Bake for 70 minutes, or until a toothpick inserted in center comes out clean. Cool bread in pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Eat and enjoy!

Thanks for BBHSV member Belle Hearth Bed & Breakfast for this recipe. (Originally published in the Virginia Bed & Breakfast Cookbook.)

hawaiian banana nut bread

Photo by TwoPeasandTheirPod.com

Cream Current Scone Recipe from South Court Inn

There’s never a bad time for a scone, right? Whether it’s an 80-degree summer day or a frigid winter morning, scones are the perfect addition to any breakfast. No one does scones better than a bed & breakfast, and if you can’t make it one of our Shenandoah Valley B&Bs, then you can at least eat like you’re at one! Enjoy this recipe for Cream Currant Scones as prepared by South Court Inn in Luray, Virginia:


2 cups all-purpose flour

3 tablespoon sugar

2½ teaspoon baking powder

¼ teaspoon sea salt

½ cup unsalted butter, chilled and cut into tablespoons

½ cup dried currants

1 cup heavy cream


  1. Preheat oven to 400 F.
  2. Sift together flour, sugar, baking powder and salt. Using a pastry blender to cut butter into the flour mix until mix forms coarse crumbs. Stir in the currants. Pour heavy cream over the dry ingredients and stir with a fork or rubber spatula until combined.
  3. Turn the dough out onto a lightly floured surface. Using floured hands, pat out into a round about ½-inche thick. Using a 3-inch biscuit cutter, cut as many rounds as possible (or cut 10 wedges.) Cover baking sheet with parchment paper, then place dough rounds an inch apart on baking sheet.
  4. Bake until golden brown, about 17 – 20 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature with jam and butter on the side.

Eat and enjoy! To check out recipes from our other member inns, click here.


Photo Credit: Benson Kua

Photo Credit: Benson Kua

BBHSV Recipe: By the Side of the Road B&B Pancakes

We love pancakes. Really though, who doesn’t look a delicious helping of hot, griddle cakes, dripping with butter and syrup and just waiting for you to sink your teeth in for the first bite. But you haven’t really tried pancakes until you’ve tasted country pancakes with orange cardamom syrup! This recipe is a favorite at BBHSV member By the Side of the Road Bed & Breakfast and was even finalist in the Best B&B Breakfast Tournament: 2014. Want to try it out for yourself? Here’s the recipe, originally published on BedandBreakfast.com:


  • 2 Eggs
  • 5 tablespoons Butter
  • 1 cup Milk
  • 1 1/4 cups Flour
  • 1 tablespoon Sugar
  • 4 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1 cup Sugar
  • 1 3/4 cups Orange Juice
  • 1/4 cup Water
  • 1 teaspoon Ground Cardamom
  • 1 1/2 tablespoons Corn Starch
  • Zest of one orange
  • 10-12 Fresh sliced strawberries


  1. For the Pancakes: Beat the eggs in a mixing bowl until thoroughly blended. Put the butter and the milk in a saucepan, and warm over low heat until the butter is melted. Set aside and allow to cool a little. Once it has cooled a bit, stir the butter mixture into the eggs and mix well.
  2. Put the flour, 1 tablespoon sugar, baking powder, and salt into a bowl and stir.
  3. Pour the egg mixture into the flour mixture and stir only until the dry ingredients are well moistened. (Lumps are good.) Set aside batter.
  4. For the Syrup: Mix the dry ingredients together, and slowly stir in liquids and zest. Bring to a slow boil over medium heat, stirring constantly. When thickened, reduce heat and simmer 5 minutes.
  5. To Serve: Bake 4-inch pancakes on a 350 degree griddle (makes 12). Serve the pancakes stacked with a few fresh strawberries and two tablespoons of syrup atop each one.

Eat and enjoy! (Want to try a couple more BBHSV members’ pancakes? We have recipes for Banana Cream Pancakes and Apple Crisp Pancakes!) To make a reservation at By the Side of the Road Bed & Breakfast, click here.

Photo property of By the Side of the Road Bed & Breakfast

Photo property of By the Side of the Road Bed & Breakfast

Sweet Tomato Chutney from A B&B at Llewellyn Lodge

According to Wikipedia, chutney is a “family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.” Sounds pretty delicious, right? If you’re in search of a mouthwatering chutney recipe, then look no further:


1 whole head garlic, peeled & chopped

One 2-inch piece of fresh ginger (1 inch by 1 inch), peeled and chopped

1-1/2 cups red wine vinegar

2 pounds fresh skinned tomatoes (or 1 pound and 12 ounces canned whole tomatoes)

1-1/2 cups granulated sugar

1-1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)

2 Tablespoons golden raisins

2 Tablespoons blanched slivered almonds


Put the garlic, ginger and 1/2 cup of vinegar in the food processor and process until smooth.

In a large, heavy-bottomed pot, place the tomatoes (and juice from the can if using canned tomatoes) and the rest of the vinegar, sugar, salt, cayenne. Bring to a boil. Add the puree from the food processor and simmer uncovered for about 2 to 3 hours until it thickens and a film clings to a spoon when dipped. Stir occasionally at first and more frequently later as it thickens. (You may need to lower the heat as the liquid diminishes.)

Add almonds and raisins. Simmer, stirring another 5 minutes. Turn off the heat and let cool. It should be as thick as honey.

Bottle in clean containers, and refrigerate. Must be kept in the refrigerator. Good indefinitely. Makes about 2 cups. (This is delicious served with cream cheese and crackers.)

tomato chutney on crackers

Photo by Life Currents

Eat and enjoy! Thanks to BBHSV member A B&B at Llewellyn Lodge for the recipe! (Originally published here.)


Stonewall Jackson Inn’s Blueberry Muffins

This recipe is taken from the Virginia Bed & Breakfast Cookbook published by the Bed and Breakfast Association of Virginia.

“This great muffin recipe was created for the Stonewall Jackson Inn by my best friend and next-door neighbor, Mary. Her secret lies in mashing part of the blueberries then blending them in the batter and sprinkling the tops with sugared nutmeg before baking. They are easy to make, and they keep well. There is no more lovely fragrance at the Inn than these heavenly muffins baking in the morning. Be prepared for everyone eating two of these delicious muffin treats.” –Innkeeper

1/2 cup (one stick) butter at room temperature

1 cup granulated sugar, less if the berries are sweetly ripe

2 large eggs

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp salt

2 cups fresh blueberries, divided

2 cups all-purpose flour

1/2 cup milk

1 Tbsp sugar mixed with 1/2 tsp of ground nutmeg

Preheat oven to 375° F. Grease a 16-cup muffin pan or use foil baking cups. In a medium-sized bowl, beat butter until creamy, then beat in the sugar until pale and fluffy; beat in the eggs (one at a time), then the vanilla, baking powder and salt. Mash 1/2 cup of the berries with a fork and blend them into the batter.

Fold in half of the flour with a spatula, then half the milk, then the other half of the flour, then the rest of the milk, then the 1 1/2 cups of whole berries. Scoop the batter into muffin cups and sprinkle with the sugar/nutmeg mixture. Bake for 20 to 25 minutes until golden brown. Cool muffins on wire rack for 30 minutes before removing from pan. Watch the admiration and delight on the faces of your family and friends when they take the first bite!

Recipe by Stonewall Jackson Inn, Harrisonburg, VA

blueberry muffin

Photo by Mary St.Germain-Brown