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InnDescribable Delectables -
brought to you by Bed & Breakfast Innkeepers of Colorado
Click on the links below to take you to our Taste of Colorado Cuisine!
Daytime "Cereals"
Muffins and Bread for the Soul
Eggs and Entrees to Savor
Delicious Delights
Sweets and Treats
Pancakes and Pillows
♥Daytime "Cereals"
Homemade Granola
Compliments of Century House Cottages , Salida, Colorado
3 c rolled oats
½ c whole almonds
½ c pecan halves
½ t ground cinnamon
¼ t ground nutmeg
½ c packed brown sugar
½ c honey
½ c water
1/3 c cooking oil
2 t vanilla
1/3 c snipped dried apricots
1/3 c golden raisins
1/3 c dark raisins
Grease 15 x 10 inch roasting pan; set aside.
Combine oats, almonds, pecans, cinnamon, nutmeg - mix well.
In separate bowl combine brown sugar, honey, water, oil.
Add sugar mixture to oat mixture, stirring to coat well.
Spread mixture in prepared baking pan.
Bake 300 degrees for 1 hour, stirring every 15 minutes.
Cool completely in pan on wire rack.
Add fruit.
Store in airtight container.
Makes 6 cups.
(Serves 2)
Bjorn's Granola (PART 1)
Compliments of Rogers in the Pines , Monument, Colorado
INGREDIENTS:
6 cups Rolled Oats
1 ½ cups Shelled Sunflower seeds
1 ½ cups Wheat Germ
1 ½ cups Shredded coconut
1 ½ cups Sliced almonds
1 ½ cups Chopped pecans
1 ½ cups Chopped walnuts
1 ½ cups All Bran
1 cup Sesame Seeds
DIRECTIONS:
1. Mix together in a large mixing bowl
2. Set aside until Part 2 (see below)
Bjorn's Granola (PART 2)
INGREDIENTS:
¾ cup Molasses
¾ cup Vegetable oil
¾ cup Brown sugar (Or Splenda Brown sugar mix)
¾ cup Honey
2 teaspoon Almond flavoring
2 teaspoon Vanilla flavoring
2 ½ tablespoon Cinnamon
DIRECTIONS:
1. Mix in a saucepan
2. Bring to a boil for 4 minutes
3. Pour liquid mix over the dry ingredients combined in Part 1 until well covered.
4. Divide evenly on 2 cookie sheet pans and bake @ 250 degrees
5. Stir every 20 minutes for 2 ½ hours or until the mix is toasted and dry.
6. Allow to cool, then store in a covered container for future enjoyment.
7. Serve granola over a small serving of Vanilla yoghurt.
8. Remember - this is a starter, not a meal
Heart Warming Baked Oatmeal
Compliments of Our Hearts Inn , Colorado Springs, Colorado
This baked Oatmeal recipe, which has become a trademark for Our Hearts Inn...
We love to share our recipes as we do our home. When opening our bed and breakfast in 1992 we asked our friends to provide their favorite breakfast recipes so that we could make them in Colorado to share with our guests and each time remember fondly the friend who shared them with us! We hope your family & guests will enjoy this "Heart Warming" recipe in your home and Remember Us Fondly!
3 cups old-fashioned oatmeal
1/2 cup margarine or butter
1/4 cup packed brown sugar
2 eggs
2 tsp. baking powder
1 tsp. salt
2 cup milk
Optional: Dried Fruits: raisins, applies, cherries or cranberries and/or chopped nuts
Melt margarine (butter) and cool slightly. Meanwhile mix together the oatmeal, brown sugar, baking powder and salt in a large bowl. In a small bowl mix eggs, milk and melted margarine (butter); stir into the dry mixture. Bake in a buttered 13 x 9" pan. Or - we like to bake in individual "heart" ramekins!
Optional: Add 1/2 cup each chopped dried fruits and nuts of your choice before baking. We also like to bake without the fruits/nuts in the mix serving with a large dollop of vanilla yogurt with fruits and nuts sprinkled on top. Bake 350-375 for approximately 30 minutes. 8 - 10 servings (can be served as a side or as the main entree).
We love this recipe for it's versatility! We can bake with egg whites or egg substitute; Soy or Rice milk can be substituted as well. This can be wheat free, egg free, dairy free.... we can tailor this recipe to most diet needs and not sacrifice flavor! This is an original Amish recipe enjoyed for many years in many extended family homes.
♥Muffins and Bread for the Soul
Parsnip Lemon Muffins
Compliments of Two Sisters Inn , Manitou Springs, Colorado
½ cup butter, softened
1 cup white sugar
3 eggs
1 cup pureed cooked parsnips (1-1/2 cups uncooked cubed parsnips)
1 tsp vanilla
¼ cup buttermilk
2 cups all purpose flour
1-½ tsp baking powder
½ tsp baking soda
½ tsp salt
4 tsp finely grated lemon and orange rinds, mixed
Glaze
½ cup powdered sugar
¼ cup lemon juice
Preheat oven to 375 degrees. Grease and flour a standard 12-cup muffin tin. Set aside.
Cream butter and white sugar until fluffy, about 5 minutes. Beat in eggs, one at a time. Stir in parsnips, vanilla and buttermilk.
Whisk together the flour, baking powder, baking soda and salt in large mixing bowl, and stir in lemon and orange rinds. Stir into butter mixture just until combined. Spoon into muffin cups making each cup almost full. Bake until toothpick inserted into center of a muffin comes out clean, about 18-20 minutes.
Meanwhile, combine powdered sugar and lemon juice and heat in microwave until boiling. Stir until sugar is completely dissolved.
Remove muffin tin from oven and place on rack. Using a wooden skewer, pierce deeply all over surface of muffins. Brush glaze evenly over very hot muffins. Let cool in pan for 10 minutes. Turn out and let cool on rack, glazed side up.
Makes 12 muffins
Cranberry Cream Cheese Muffin Mix
Compliments of America's Rocky Mountain Lodge & Cabins , Cascade, Colorado
3 ½ cups mix
8 oz. softened cream cheese
1 cup softened butter
1 ½ tsp. vanilla extract
4 eggs
2 cups fresh or frozen cranberries
Beat together cream cheese, butter, and vanilla.
Add eggs, one at a time. Stir in 3 ½ cups muffin
mix. Gently fold in cranberries. Pour into 24
muffin cups. Bake at 350° for 25-30 minutes.
Makes 24 muffins
Scrumptious Everyday Scones
Compliments of The Sheldon House B&B , Fort Collins, Colorado
These scones are delicious and so easy to make!
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
3/4 cup white chocolate chips
3/4 cup cranberry raisins
2 teaspoons milk
Sugar
In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter until the mixture resembles coarse crumbs. Stir in the egg, yogurt and vanilla just until combined. Add the white chocolate chips and cranberry raisins. Turn onto a floured surface; knead 6-8 times.
Roll into a 9 in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle generously with sugar. Bake at 425 for 15-18 minutes or until golden brown. Serve warm. Serves 8.
♥Eggs and Entrees to Savor
Sunrise Ham and Egg Cups
Compliments of Spangler House , Ouray, Colorado
Ingredients:
12 Slices of Oscar Mayer's "Deli Fresh Meats" Brown Sugar Ham
1 Slices of Smoked Gouda Cheese, quartered
4 Eggs
2 tsp Sliced Scallion
Salt & Pepper
Line each of the four 6 oz Pyrex custard dishes with three slices of ham. Place a quarter of a slice of smoked Gouda in the bottom of each cup. Add salt and pepper to taste. Break and add one egg to each cup. Top with sliced scallions.
Preheat oven to 350 degrees. Back for 20 - 25 minutes until eggs are set to your preference. Use two spoons to gently scoop the ham and egg out of each cup. Serve two ham and egg cups on each plate with your choice of a side.
Serve with potatoes O'Brien or hash browns.
Amish Breakfast Casserole
Compliments of Eastholme in the Rockies B&B , Cascade, Colorado
Ingredients:
1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded Swiss cheese
Directions:
In large skillet, cook bacon and onion until bacon is crisp, drain. Mix together the remaining ingredients, stir in bacon mixture. Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly. Let stand 10 minutes before serving.
Yields:
Serves 8 - 10
Di's Potato Pie
Compliments of The Dove Inn , Golden, Colorado
This recipe is from my stepmother, who is a fabulous cook. The original recipe had meat in it, but I think it's lovely without it.
Serves 4
Preheat oven to 350.
5 eggs
1/2 c. milk
3 c. Ore Ida Southern Style Hash Browns, thawed
1 bunch green onions, sliced
1/2 t. salt
1/4 t. hot sauce (or more to taste)
1 c. shredded sharp cheddar
Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and hot sauce. Stir in the cheese.
Pour into a greased 9-inch pie plate or quiche dish. Bake 45 minutes or until center is set.
Eggs in a Frame
Compliments of The Quilt House B&B , Estes Park, Colorado
Start this at least 15 minutes before serving.
This is for 1 serving, so multiply by the # of guests you are serving
1 slice of bread, about 1/2 inch thick or more, cut a 1 & 1/2" inch square from
the center. Save the squares for use another time.
1 T. margarine spread on both sides of the bread
1 fresh egg
Preheat a fry pan, and place bread to brown on one side about 2 minutes. Put egg in the hole, sprinkle a bit of salt on top and cook on low heat about 3 minutes, turn and cook on other side about 4-5 minutes. Serve on plate and garnish with tomatoes or parsley. Fruit, muffin and yogurt included on the plate are a nutritious start for the day.
Vegetable Frittata
Compliments of the Old Library Inn , Sterling, Colorado
This is an adaptation from many recipes-
Layer in 14 oz. individual baking dishes sprayed well with olive oil
Sprinkle grated cheese on the bottom of dish-any kind is good, even grated
Parmesan
Layer:
3/4 cup frozen hash browns
1/2 cup sautéed vegetables-any variety, but I like spinach with onions -fresh zucchini, peppers, mushrooms
2 eggs-beat with 1/4 cup half and half
Add 1 tsp. Garlic/dill spice or dash of sherry and cayenne pepper
Top with grated cheese
Can make the night before
Bake for 35 minutes at 350 degrees-let set for 5 minutes
Garnish with sour cream and fresh sprig of cilantro.
Salsa: Fresh chopped cilantro mixed in one can of Ro-Tel tomatoes w/chili
Smoked Salmon Eggs Benedict
Compliments of the Red Feather Ranch , Red Feather Lakes, Colorado
(Can be adapted for any number of guests)
Ingredients:
Croissants (1 per person)
Thin Sliced Smoked Salmon
Eggs (Medium Poached)
Hollandaise Sauce
Paprika
Directions: Place toasted croissants (sliced in half) on plate with flat side up. Lay salmon slices over the croissants, layer with poached egg, drizzle hollandaise sauce over the top and sprinkle with paprika to garnish.
Vegetarian Eggs Benedict menu from Red Feather Ranch:
Croissants (1 per person)
Fresh broached spinach leaves
Eggs (Medium Poached)
Hollandaise Sauce
Paprika
Use same directions as above for Salmon version...
♥Delicious Delights
Caramelized Bacon
Compliments of Van Horn House at Lions Ridge , Carbondale, Colorado
12 ounces (12 slices) thick-cut bacon
½ cup packed brown sugar
2 tablespoons water
½ teaspoon cayenne pepper
Heat oven to 375 degrees. Cut bacon slices in half crosswise. Line rimmed cookie sheet (or a sheet pan) with aluminum foil. Spray a wire rack with cooking spray and arrange the bacon in a single layer on the rack. Combine brown sugar, water and cayenne pepper in a small bowl; brush the mixture over the bacon. Bake in preheated oven for 20 to 25 minutes, until crisped and brown; watch carefully after 20 minutes - the bacon can burn easily. Drain on paper towels. (Can be made up to three days in advance, refrigerated and reheated in the microwave at the last minute.)
Be careful! This bacon is absolutely addictive and may disappear before you are ready to serve it.
Yield: 24 pieces (8 servings)
Notes: It is absolutely imperative that you use thick-cut bacon. I find it works better to do this in 2 batches. None of my wire racks is large enough to hold all of the bacon at one time.
Tomato Gravy
Compliments of Lovett House Bed & Breakfast , Cedaredge, Colorado
1/3 c Oil
1/3 c Flour
3 large peeled & chopped Tomatoes
1T Sugar
2/3 c Water
1/3 c Milk
Salt & Pepper
Mix 1/3 cup oil & 1/3 cup flour in pan over medium heat until golden and slightly thickened (don't completely brown the flour). Stir in 3 large peeled & chopped tomatoes, along with all their juice. Then add 1 tablespoon sugar and 2/3 cup water; Mix well and continue stirring until tomatoes are cooked (doesn't take too long). Stir in 1/3 cup milk, salt & pepper to taste. Continue to cook until desired thickness of gravy is reached. Pour over hot biscuits!
Serves 2 to 4 People.
I like putting scrambled eggs with sautéed, chopped green bell peppers over an open face biscuit, then pouring on the gravy. It's quite pretty, great for a Christmas or holiday breakfast!
Buffalo Kabob's
Compliments of Craig Ranch , Limon, Colorado
2 lbs. buffalo steak chunked
Meat Marinade:
1/2 c. oil
1/4 c. red wine
1 1/4 c. teriyaki sauce
1 clove minced garlic
1/2 c. minced onion
1 yellow bell pepper chunked
1 red bell pepper chunked
1 green bell pepper chunked
1 orange bell pepper chunked
2 onions chunked
1 lb. fresh mushrooms
1 fresh pineapple chunked
Vegetable & fruit Marinade:
16 oz. bottle of zesty Italian dressing
1 c. pineapple juice
Bamboo skewers - soak in water for an hour before filling
Marinate for 4 hours. (I use gallon baggies)
Alternate meat, vegetables and pineapple on skewers
Grill - Buffalo is better if not over cooked
♥Sweets and Treats
Decadent Chocolate Covered Peanut Truffles
Compliments of Holden House B&B Inn , Colorado Springs, Colorado
Ingredients:
1 cup graham cracker crumbs, finely crushed
1-1/2 cups powdered sugar
1 stick (1/2 cup) butter or margarine (softened)
3/4 cup creamy peanut butter (room temperature)
1 tsp brandy or brandy flavoring
Chocolate Candy Melts or Chocolate Almond Bark (either dark chocolate or white chocolate)
Combine all ingredients well until soft consistency. Roll mixture into 2 inch balls and refrigerate for 1 hour. Melt chocolate candy coating in microwave or double boiler. Use a toothpick and dip the balls into warm chocolate until covered on both sides. Set each on wax paper and refrigerate for 1 hour to set chocolate coating. Serve on an attractive plate. These do not need to be refrigerated.
♥Pancakes and Pillows
Blackberry Buttermilk Buckwheat Waffles
Compliments of Pikes Peak Paradise , Woodland Park, Colorado
Makes 24-28 Pancakes
1 & 1/2 cups of Buckwheat mix
1 & 1/2 cups of Buttermilk mix
2 cups of whole milk
3 eggs
4 tablespoons of olive oil
8 ounzes of frozen blackberries blended with 1 1/2 cups of water - Add at end of mix.
Mix will last up to one week.
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