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Bread recipes

Real Wisconsin Bed and Breakfasts: Bread Recipes


English Breakfast Scones

Brambleberry Bed and Breakfast: Feature page | Website

We serve these with our homemade jams and jellies -- raspberry, blackberry and strawberry.

Real Wisconsin Bed and Breakfasts: Scones

Ingredients

3 cups flour

6 tbs sugar

1 1/2 tbs baking powder

1/2 tsp salt

10 tbs butter or one stick, plus two tbs

1 cup milk

2 beaten eggs

Instructions

Preheat oven to 400.

Combined dry ingredients in mixing bowl. Cut butter in with pastry blender until it resembles pea-sized crumbs. Add milk and beaten eggs.

Gently stir until mixed. Don't overmix.

Drop by spoonfuls on baking sheet to make 12. Sprinkle with sugar.

Bake 25 minutes at 350 degrees until lightly browned.

These are best served warm from the oven, with an assortment of jams and whipped cream or clotted cream. (A clotted cream substitute can be made by beating together 1 cup whipping cream, 1/4 cup sour cream and 2 tbs powdered sugar.)

 


Sugarless Fruit/Nut Muffins

Pleasant Lake B&B: Feature page | Website

For our diabetic friends

1 cup chopped dates                                        ½ cup raisins
½ cup chopped prunes                                     1 cup water
¼ cup butter or margarine cut in pats                 ¼ tsp. salt
2 eggs, beaten                                                  1 tsp. vanilla
1 cup flour                                                        1 tsp. baking soda
½ cup chopped walnuts

In a saucepan, combine dates, raisins, prunes and water. Bring to a boil and boil for 5 minutes. Stir in butter or margarine and salt. Set aside to cool (I usually do this the night before). Add remaining ingredients; stir just until dry ingredients are moistened. Spoon into 12 muffin tins sprayed with Pam like product. Bake at 350 for 15 minutes. These are very moist. Makes 12 muffins.


Gluten-Free Banana or Pumpkin Muffins

Pleasant Lake B&B: Feature page | Website

3 medium ripe bananas, smashed or 9 oz. of canned pumpkin
1/3 cup maple syrup
1 tsp. gluten-free vanilla
Mix these together and set aside.

Topping mixture:
1 cup sugar                                                       2 tsp. cinnamon
Mix together and set aside (place into shaker and keep for future use).

Muffin mix ingredients:
2 cups gluten-free all purpose flour
1 tsp. xanthan gum                                            1 cup packed brown sugar
1 tsp. baking soda                                            ½ tsp. salt
1 tsp. pumpkin spice                                         2 T. buttermilk powder
2 eggs, beaten                                                  1/3 cup vegetable oil
½ cup water
Combine all dry ingredients in a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined, don’t stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended; let rest for 7-10 minutes and fill greased muffin tins. Sprinkle with a cinnamon/sugar mix. Bake at 375 for 10-15 minutes or until done. Place on a wire rack until cool.
Makes 12-15 muffins.


Zucchini, Pineapple, Date Nut Bread

Franklin Inn on Durkee: Feature page | Website

Our B & B likes to feature Wisconsin grown garden produce, fresh from the garden or shredded in 2 cup bags for a frozen Winter or St. Patrick Day treat.  My husband has loved date nut bread even since his mother made it.  When my mother shared this combination date nut & zucchini bread recipe with me, then I knew that we had a winning combination.  I don't want my breads to be dry & fall apart.  When crushed pineapple is added in this recipe, the fruit enhances the flavor  & better yet keeps it very moist!

 3 eggs
 1 cup canola oil
 2 cups sugar
 2 tsp. vanilla
 2 cups zucchini, drained & unpeeled makes wonderful green flecks
 1 cup pineapple, crushed and drained
 2 tsp. baking soda
 1 1/2 tsp. cinnamon
 1 tsp. salt
 3/4 tsp. nutmeg
 1/4 tsp. baking powder
 1 cup chopped dates
 1 cup chopped walnuts
 3 cups flour

 Grease, flour, and line your 2 loaf pans with wax paper to cover the pan bottom(prevents bread from sticking).  Beat together 3 eggs, oil, sugar, and vanilla until well blended.  Stir in remaining ingredients and mix well even by hand!  Pour into pans and bake in a 350' oven for about 1 hr. or until your toothpick comes clean.  Cool on a rack for 10 min. and then remove bread from pans.
Makes 2 loaves.

 

 

 

 

 


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