Here are a few recipes that you may enjoy during breakfast!
Orange Pecan French Toast
Simple baked French Toast Recipe!
1 cup brown sugar, packed
1/3 cup butter, melted
2 T. light corn syrup
1/3 cup chopped pecans
12 ( 3/4 inch thick) slices French bread
1 t. grated orange zest
1 cup fresh orange juice
1/2 cup whole or 2% milk
3 T. white sugar
1t. ground cinnamon
1 t. vanilla extract
3 egg whites
1 T. confectioner’s sugar for garnish
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9X13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
Preheat the oven to 350 degrees F. Remove the cover from the baking dish, and let stand for 20 minutes at room themperature.
Bake for 35 minutes in the preheated oven, until golden brown. Cut into desired serving sizes. Place each serving turned upside down so that the pecan caramel bottom shows on top. Dust with the confectioner’s sugar before serving. Serves 8-12.
White Wine Roasted Pears
This is a wonderful fall and winter fruit course.
3 cups Sweet White Wine
1 cup Sugar
1/4 cup Honey
1t. Lemon Zest
1t. Orange Zest
2t. Whole Cloves
4 Anjou Pears, De-seeded, cut in half lengthwise. Peeled or unpeeled.
In a saucepan, bring above ingredients (except pears) to a boil then simmer about 20 minutes to reduce liquid to half. Preheat oven to 350 degrees. Butter pan and coat pears with sauce. Sprinkle with 2 T. sugar. Bake 20 minutes or until pears are tender. Cool slightly.
Serve each pear half on individual plates with vanilla or butter pecan ice cream or whipping cream. Garnish with Maraschino Cherry.
(Makes 6 servings)
Oven-baked apple-pecan pancakes served in the fall season.
1/2 cup milk
3/4 cup pancake mix
1/3 cup sugar, divided
2 large tart cooking apples, peeled, cored, and thinly sliced (about 2 cups)
1/4 cup chopped pecans
1 teaspoon cinnamon
Preheat oven to 450 degrees. Spray a 9 -inch glass pie pan with nonstick cooling spray; set aside.In a medium bowl, beat eggs. Add milk, pancake mix and 1 teaspoon of the sugar; mix well with a wire whisk. Set aside.
Place apple slices in pie pan, cover tightly with plastic wrap or microwave lid. Microwave on high at 2 minute intervals until apples are tender. Sprinkle over apples the pecans and 3 Tablespoons sugar; pour reserved batter over top. Combine remaining sugar with cinnamon and sprinkle over batter.
Cover and bake 10 to 12 minutes or until pancake is set. ( Use an inverted pie pan or tented foil to cover) Serve hot, cut in wedges and invert wedge with apples on top. Serve with maple syrup or apple cinnamon syrup.
To add an ‘old-fashioned’ taste, reduce pancake mix to 1/2 cup and add 1/4 cup buckwheat pancake mix.
Basil Ham and Swiss Rolled Omelet
(Makes 8 servings)
Basil ham and Swiss rolled omelet – one of the Westby House Inn guests’ favorite breakfast recipe.
Basil, Ham and Swiss Rolled Omelet
Makes 8 servings1 cup Flour
2 cups Milk
4 Tablespoons butter, melted
1 Teaspoon Salt
1 Teaspoon Pepper
1 cup Chopped Cooked Ham
1 1/2 cups Shredded Swiss cheese
1/2 cup Chopped Basil, or 2 Tablespoons dried
Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch jelly roll pan with foil. Spray foil generously wit nonstick cooking spray.
Beat flour, milk, margarine, salt, pepper, and eggs until well blended; pour into prepared pan.
Bake until eggs are set, 15 to 18 minutes. Immediately sprinkle with ham, cheese, and basil. Lifting foil, roll omelet, begininning at narrow end. Leave omelet roll covered in foil a few minutes for cheese to melt. Just before serving, trim edges and slice roll into 8 slices. Garnish plate with fresh tomatoes or side of your favorite salsa.
Be versatile if you like: add tomato and onions, or substitute bacon and cheddar cheese. Be creative, you will not go wrong.
Sausage Biscuit Breakfast Souffle
1 lb. pork sausage links
4 cups milk
6 slices white bread, cubed
2 tsp mustard
2 tsp salt
2 cups grated cheddar cheese
Brown sausage links; drain well. When cool, dice links. Prepare a 9×13 pan with cooking spray. Beat eggs and combine all ingredients and add to pan. Bake in a preheated 350 degree oven until golden and puffy, approximately 1 to 1 1/4 hours. Best if made the night before and baked in the morning. Recipe can be easily cut in 1/2 or 1/4 for smaller portions. For round looking individual portions, bake in extra- large size muffin tins.
On occasion I will add seasonal vegetables to the eggs; spinach, broccoli, asparagus, or tomatoes for example.
10 oz Package Frozen Spinach
1/2 cup Milk
¼ cup Sour cream
2 Eggs, lightly beaten
¾ cup Swiss cheese, shredded
½ tsp Salt
1/8 tsp Nutmeg
1 tbsp Chopped onion
2 oz can Mushrooms, drained, chopped
Heat oven to 325 degrees. Spray a 1 quart baking dish with non-stick butter spray
Thaw spinach according to package directions. Drain.
Place in large bowl. Heat milk, sour cream and butter until melted. Pour mixture over drained spinach
and combine with remaining ingredients.
Pour the spinach mixture in the prepared baking dish.
Place baking dish in pan with sides. Place in oven, then pour 1 inch hot water in the pan with the sides.
Bake for 50-60 minutes. Test with knife for doneness. Mixture should be solid; no liquid.
Let rest for 10 minutes before serving.
Red Velvet Pancakes with Devonshire Cream Filling
Mix: 2 cups Pancake Mix (dry), 2 T. Cocoa Powder, and 1 t. Cinnamon
Measure the liquid quantity per the pancake mix instructions and add one teaspoon red food coloring per one cup of liquid.
Melt 2 ounces of butter.
Add the red color liquid and butter to dry mix.
Preheat griddle. Make 4-inch pancakes. Keep warm until ready to serve.
Devonshire Cream – can be made ahead.
Whip 4 ounces softened cream cheese, 1/4 cup sour cream until smooth and creamy. Add 3-4 tablespoons powdered sugar, 1 teaspoon vanilla and 1 tablespoon orange juice to the cream filling.
To assemble, alternate cream filling and pancakes. Stack at least 4-6 pancakes high. Add fresh sliced strawberries, pecan pieces and white chocolate chips. Drizzles with maple syrup and dust with powdered sugar.
Col. J. Bourgeois Blueberries
This recipe was given to us from Col. J. Bourgeois, who was the conductor for the “President’s Own” U.S. Marine Band for 25 years, retiring in 1996. We had the pleasure of having him as a guest at the Westby House. His January 2007 visit to Westby was to conduct the ‘Wisconsin All Star High School Band’ concert. What a treat!
2 cups Fresh Blueberries, washed
1/4 cup Sour Cream, Westby Creamery is the best!
2 T. Brown Sugar
Mix all ingredients together.
Allow to rest at least 24 hours.
Serve in a compote cup and garnish with cherry or orange slice. Can be served as a fruit or dessert course. Great with grain cereal or as a granola parfait.
Baked Smoked Ham and Asparagus Egg Benedict
3 English Muffins, split
5 T. Butter, melted
12 Asparagus spears, (tips plus 2 ” of spears), blanched 1 minute
1/4 smoked ham, cut in pieces
1 Cup hollandaise sauce, homemade or from a mix
salt & pepper to taste
chopped fresh tarragon, to taste
juice of one lemon
lemon slices, sprigs tarragon for garnish
Preheat oven to 400 degrees. Put English muffins, cut-side down, in a 9×13-inch dish sprayed with
non-stick cooking spray. Pour melted butter over muffins. Top with asparagus and ham.
In a bowl, combine eggs and hollandaise sauce. Pour over ingredients in baking dish. Bake for 40 minutes, or until egg mixture is set. Cut squares around English muffin halves. Garnish with lemon slices and tarragon springs to serve. Makes six servings.
One tradition during the holidays is the fruitcake. Our fruitcake will give the opportunity to reveal its rich, sweet Wisconsin Mascarpone Chantilly served over slices of fruitcake. Here is your chance to savor it at home!
2 cups extra fancy fruitcake mix or assorted candied fruit, chopped
1/8 cup dried cranberries
2 cups pecans, chopped
4 cups flour, divided
2 cups salted butter
2 cups sugar
6 large eggs
2 T. orange zest
2 t. pure vanilla extract
1 t. baking powder
2 cups heavy cream
1/2 cup powdered sugar
1/2 t. pure vanilla extract
1/2 cup Wisconsin Mascarpone cheese, softened
1/4 cup sour cream
In a medium bowl, combine fruitcake mix, dried cranberries, pecans and 1 cup flour. Toss to coat and set aside.In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla. Combine remaining flour and baking powder. Gradually add to creamed mixture. Fold in reserved fruit mixture.
Spread mixture into a greased and floured 10-inch tube pan. Preheat oven and bake at 300 degrees F for 1-1 1/2 hours or until toothpick inserted near center comes out clean. Cool 10 minutes, then remove cake and transfer to a wire rack. Refrigerate.
Mascarpone Chantilly: Beat heavy cream on low until thickened. Add powdered sugar and vanilla. Beat to stiff peaks. Set aside. Combine Mascarpone and sour cream. Fold into heavy cream. Serve over slices of fruitcake.
Cut cake into slices and top each slice with a generous dollop of Chantilly. Serve.
Serving Suggestion: For extra flavor, drizzle sherry, Marsala or port wine over cake before refrigerating.
Pumpkin Walnut Crisp
(makes about 8 servings)
One of the Fall favorites! Yes, it can be for breakfast too! The oats topping makes it a perfect breakfast treat.
2 (15-ounce) cans pumpkin
1 cup sugar
3/4 cup evaporated milk
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Walnut Crisp Topping (recipe follows)
Garnish: sweetened whipped cream
Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
In a large bowl, whisk together pumpkin, sugar, evaported milk, eggs, spices and vanilla until smooth. Pour into prepared baking dish: sprinkle evenly with Walnut Crisp Topping. Bake for 45-50 minutes, or until center is set and topping is golden brown. Serve warm with whipped cream, if desired.
WALNUT CRISP TOPPING (make about 2 cups)
3/4 cup firmly packed brown sugar
3/4 cup quick-cooking oats
3/4 cup chopped walnuts
2 T all-purpose flour
1/4 t ground cinnamon
6 T butter, melted
In a medium bowl, combine brown sugar, oats, walnuts, flour, and cinnamon. Add melted butter, stirring until combined.
This recipe comes from the cookbook Marathon County Back to Basics Cookbook. Marathon County is located in the center of Wisconsin and is Marie’s hometown County. Rhubarb was always plentiful on the farm where rhurbarb crisps, pies, coffee cake, jelly and jam were made. You name it my Mom put it in everything. Now, Juice is something she did not think of making with rhubarb! This pretty pink beverage can be a base for punch or slush too. Can be canned or frozen for enjoyment throughout the seasons.
2 lbs. Rhubarb – 9-12 ribs. cut into 4-5 inch lengths
5 cups water
Bring to low boil, cook until rhubarb are tender. Strain to remove all pulp. Discard pulp.Add to the juice:
1/4 cup sugar per cup of juice (you can adjust the sweetness as you see fit.) Splenda can be used also.
Bring to boil to dissolve sugar.
Cool juice, then refrigerate.For Punch- add 3/4 cup fruit juice (lemon, grapefruit, etc ) to each cup of sweetened juice. Just before serving add 1 quart of ginger ale or white soda.
For Slush- To 2 quarts of Heated sweetened juice add 3oz. package of strawberry gelatin and dissolve. Let cool. Add 2 cups vodka. Pour into freezer containers and freeze stirring occasionally until well chilled. To serve- 1/4 cup slush in glass, fill glass with 7-up.
Autumn will be in the air with this perfect addition to any pancake, french toast or a fruit compote!
2 Gala medium Apples, cored and sliced
1/2 cup Sugar
2 1/2 tsp. CinnamonIn a large saucepan, cook apples in butter over medium heat for 4-6 minutes. Sprinkle with sugar and cinnamon. Set aside until ready to serve. If reheating, do not overcook the apples as they are best served with some firmness.