Bed and Breakfast Network Blog

Looking for some fun and easy recipe ideas for the Thanksgiving Holiday. Here is a list of ten of our favorite bed and breakfast recipes from around the country.  Try some new ideas like Stuffed Mushrooms, Quiche, or a Pumpkin Pie with a twist. If you cramped for time many of the recipes can be made in less then an hour with common household ingredients. Try a  couple of these are sure to be a hit for your Thanksgiving Day dinner.

Asparagus Quiche

• 1 Pound fresh asparagus
• 1 Teaspoon salt
• 1 Unbaked pastry shell (10″)
• 1 Egg white, lightly beaten
• 2 Cups shredded Swiss cheese
• 10 Bacon strips, cooked and crumbled
• 4 Eggs
• 1 1/2 Cups light cream
• 1/4 Teaspoon ground nutmeg
• 1/4 Teaspoon salt
• Pinch Pepper
• Cherry tomatoes, halved

Cut 8 asparagus spears 4″ long for garnish. Cut remaining pieces into 1/2 inch lengths using only the tender parts of the stalks. Boil 1 quart of water in a large saucepan, add salt and all the asparagus. Brush bottom of pastry shell with egg white. In a bowl combine the asparagus, Swiss cheese and bacon, mix gently. Place in the pastry shell. Bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke fashion on top of the quiche. Place the cherry tomato halves in between the spokes. Serves 6-8.

From: The Journey Junction Bed & Breakfast
www.bbvolcano.com

Holiday Cranberry Cake

• 3/4 cup butter (or margarine)
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 tsp. almond extract
• 3 cups flour
• 3/4 tsp. salt
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 cups sour cream
• 1/2 cup chopped walnuts
• 1-16 oz. can whole cranberries

Cream butter and sugar. Add eggs, 1 at a time. Beat in almond extract. Sift together dry ingredients. Add to creamed mixture alternating with sour cream. Beat well after each addition. Spoon 1/3 batter into greased and floured bundt pan. Spread 1/2 the cranberry sauce and 1/2 the nuts over batter. Repeat, ending with batter. Bake at 350 degrees for approximately 1 hour. Serves: 12

Drizzle on top of cooled cake mixture of:

• 3/4 cup powdered sugar
• 1 Tbls. orange juice (or warm water)
• 1/2 tsp. almond extract

From: Teton View Bed and Breakfast
www.tetonview.com

Miss Helen’s Crab Cakes

• 1 lb. backfin crabmeat, picked
• 2 tbs chopped fresh parsley
• 2 tbsp grated onion
• 1 tbsp fresh lemon juice
• 2 drops of Tabasco
• 1 cup thick cream sauce
• 1 egg
• 1 tbs Worcestershire
• 1/8 tsp sugar

Mix with hands, the crab meat and all the other ingredients listed above. Shape into croquettes. Roll each in beaten eggs, and then in the following mixture. 1 cup crushed bread crumbs, 1 tsp paprika. Let sit for about an hour before frying, Fry in deep fat at 375 degrees until brown, about 4 or five minutes. Serves 6.

From: The Chalfonte
www.chalfonte.com

Cranberry Jello Mold

• 1 pkg. lemon Jell-O
• 1 cup boiling water
• 1 16-oz. can whole cranberry sauce
• 2 small cans mandarin oranges, drained
• 1 8-oz. can crushed pineapple, drained
• 1 cup chopped pecans

1. In a pan, combine the Jello and water, and heat until dissolved. Add cranberry sauce, oranges, pineapple and nuts, and stir. Remove from heat, pour into a mold, and chill until firm. Makes 6 to 8 servings.

Bill Biscuits

Yogurt Biscuits – Sourdough Biscuits – Buttermilk Biscuits

Servings

• 1x = 8 biscuits: (NOTE: for 12 guests I do 3 x the recipe) | 2x = 14 | 3x =21

Ingredients

• 1/2 cup shortening
• 2 cups all-purpose flour (for whole wheat use 1 part whole wheat to 5 parts unbleached all purpose flour)
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoons salt

MILK:

• 3/4 cup milk/yogurt combination (1/2 yogurt and 1/2 milk). If yogurt is real watery, use all yogurt. (If you wish you can use 3/4 cup buttermilk in place of the milk/yogurt mixture)

OR

• 3/4 cup milk/sourdough starter combination (1/2 sourdough starter and 1/2 milk) *

OR

• 3/4 cup buttermilk

* Night-before sourdough starter – 1 packet of yeast – 1 Tbls suger – 1 cup hot (110o ) water – mix and let yeast proof – add 1 cup flour – cover and leave out on counter over night and use the next day.

Instructions:

1. Heat oven to 450 degrees.
2. In a large bowl, combine flour, sugar, baking powder and salt.
3. Using a pastry blender cut shortening into flour.
4. Using a fork, stir in the milk blend until dough leaves side of bowl (dough will be soft and sticky). Sprinkle flour on dough and, using your hands, gather together forming a ball. NOTE: IT IS IMPORTANT TO NOT OVERWORK THE DOUGH.
5. Turn dough onto lightly floured surface and roll or pat 1/2 inch thick. Cut with floured 2 1/2 – inch round cutter.
6. Place on un-greased baking sheet about 1 inch apart for crusty sides, touching for soft sides.
7. Bake until golden brown, 10 to 12 minutes ­ immediately remove from baking sheet

From: From: Arden Forest Inn Ashland Oregon
www.afinn.com

Other Articles You Might Enjoy:

1. 5 Fun Halloween Recipes
2. 10 Easy ways for a Green Bed and Breakfast
3. Cool Thanksgiving Day Alternative

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