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Dessert recipes

Real Wisconsin Bed and Breakfasts: Dessert recipes

Scottish shortbread

Brambleberry Bed and Breakfast: Feature page | Website

Real Wisconsin Bed and Breakfasts: Scottish shortbread

One cup flour

1/3 cup powdered sugar

1/2 cup soft butter (don't even think about using margarine)

Combine all ingredients in bowl with pastry blender. When mixture resembles fine crumbs, knead and press into a shortbread mold. If you don't have a mold, use a pie plate and pat into the bottom. I have also found madeline pan molds to work just as well. If using pie plate, you should score the dough into 8 to 12 wedges.

Bake at 325 for 30 to 35 minutes until lightly browned. Let cool in pan for 10 minutes. Loosen edges with a knife and flip onto a cutting board. Use a knife or a pizza cutter to fully cut the wedges. Store in an airtight container for up to two weeks.


Rhubarb Tapioca Pudding

Franklin Inn on Durkee: Feature page | Website

I have selected this recipe because our guests enjoy this fruit
medley.  Rhubarb is also in many Wisconsin gardens each spring & summer.
You can use frozen rhubarb for this recipe, too.

1 cup sugar
1/3 cup instant tapioca
1/2 tsp. salt
2 1/2 cups sliced rhubarb
2 cups water
1 cup crushed pineapple, drained
8 strawberries, garnish optional
cool whip, garnish optional

In a large saucepan, stir together the sugar, tapioca and salt.  Stir in
rhubarb and water.  Cook over medium heat, stirring constantly, until
rhubarb is tender and mixture is thickened.  Remove from heat and add
pineapple.  Add red food coloring, if desired.  I find that the red
color improves the presentation!  Serve chilled. Yield: 8 servings.

Optional flower like garnish for top of each serving:
Use fresh strawberries.  Cut each strawberry in fourths.  Lay the
strawberry pieces on top of each individual serving like flower petals.  Place a
dab of cool whip in the center of the strawberry pieces.

Caramel Apple Parfait

Pleasant Lake B&B: Feature page | Website

1 tbsp. fat-free or light caramel topping
1 cup chopped Granny Smith apple or apple of choice, about 1 apple
6 oz. (about ¾ cups) fat-free vanilla yogurt
2 tsp. chopped peanuts, divided ~ in place of the peanuts I topped with a dollop of Cool Whip and sprinkle of cinnamon

In a medium microwave-safe bowl, combine caramel with 1 tsp. water. Microwave for 15 seconds or until hot. Mix until smooth.
Add the chopped apple to the bowl and toss to coat.
To assemble, place half of the apple mixture in a parfait or wine glass. Top with all the yogurt, followed by 1 tsp. peanuts.
Top with remaining apple mixture, sprinkle with remaining peanuts and dig in!
Makes 1 serving.

Chewy Gluten-free Chocolate Chip Cookies

Pleasant Lake B&B: Feature page | Website

1 stick of butter                                    2 1/3 cup Gluten-free all purpose flour
1 tsp. xanthan gum                                1 tsp. baking soda
¼ cup white sugar                                 1 ¼ cups light brown sugar
1 whole egg                                          1 egg yolk
2 T. milk                                               1 ½ tsp. vanilla
¼ tsp. almond extract                           12 oz. chocolate chips
Preheat the oven to 375.
Melt the butter in a heavy saucepan over low heat. Once melted, pour into a mixing bowl. Add both of the sugars and cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and extracts and mix until well combined. Slowly add the dry ingredients until thoroughly combined. Stir in chocolate chips.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2 oz. balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 10-12 minutes. Remove from oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cookies in an airtight container.
Makes about 2 dozen cookies.







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