Archive for the ‘Recipes’ Category

Yardley Inn and Spa Nine Grain Pancakes

March 23rd, 2013 by BBIU

When guests stay at the Yardley Inn and Spa in Manti, UT, they are treated to the most healthy and great tasting breakfasts imaginable. Owner Marlene Yardley has long been a student and practitioner of the “healthy life style”.
This is one of the Yardley Inn and Spa’s favorites.

Nine-Grain Pancakes
Separate 3 eggs.Baguio CHRISTmas Vacation 57
Blend in blender:

1 1/2 cups buttermilk
1/4 cup oil
3 egg yolks

Mix together:
1 1/2 cups of flour mix*
1 Tbsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
Beat the 3 egg whites and fold them into the above mixture. Pour onto hot, greased griddle and sprinkle with raw, shelled sunflower seeds.
* if you have a flour mill, grind 1 cup “white” or red wheat + 1/2 cup of Nine-Grain cereal. Then measure out 1 1/2 cup of this mix. If you don’t have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 6-Grain mix, which you can purchase at your local health food store.

And there is more to the Yardley Inn than just bed and breakfast. Available at the inn are both wellness and romantic spa getaways which including massages, and other wellness treatments. Also, Marlene provides the sale and training in the use of essential oils for beauty and health and has speakers on a regular basis who cover topics of all sort of issues.
Adventure also awaits those who choose the Yardley Inn – It’s location along HIstoric Highway #89 in Sanpete County provides a great base to use for both winter and summer activities. Whether you prefer Snowmobiles, golf clubs, ATVs, or bikes, you’ll find information and great tips for enjoying what the area has to offer.
Make reservations early for the Mormon Miracle Pageant, an annual celebration of the early settlers of the region. This year’s pageant will be held June 21-23 and June 26-30. For more information call (888) 255-8860

Yardley Inn & Spa, 190 South 200 West, Manti, UT
For reservations, call 1-800-593-1312, email or book online.
Be sure to also consider The Historic Manti House B & B when choosing Manti, UT for a visit.  Both inns are long-time Members of The Bed and Breakfast Inns of Utah

Zion Canyon B & B Fresh Veggie & Herb Frittata

March 6th, 2013 by BBIU

After a great night’s sleep, owners of the Zion Canyon Bed and Breakfast, Liz & Larry West, provide a gourmet two-course breakfast that guests say give them a great start for the day. Each morning a different freshly prepared entree is served, along with a fresh fruit plate or parfait, and French press coffee, hot teas, and juice.

Fresh veggies and herbs from the inn’s garden are the basis for this guest favorite.

Fresh Veggie and Herb Frittata

1 medium tomato, chopped, sliced or cut into wedges
1 medium onion, chopped
½ cup fresh basil, chopped
¼ cup fresh sage, chopped
½ cup hard cheese, grated
1 cup. Gruyere cheese, grated
1 Tbl. Flour
7 eggs, beaten
½ cup half and half
1 tsp. Worcestershire Sauce

Directions:
Toss the cheese with the flour. Place the floured cheese in a greased pie dish. Mix together the eggs, ½ and ½, Worcestershire Sauce, mix well and pour over cheese. Arrange tomato, onion, fresh herbs over egg mixture. Bake at 375 degrees, convection oven, for 35-40 minutes.
Serves 8 people.
This flexible recipe allows the cook to add any fresh veggie or herb to taste.
B & B Fresh Herb and Veggie Frittata

Zion Canyon B & B in Springdale, UT, is located just 1/2 mile from the entrance to Zion National Park. It is another terrific Member Inn of the Bed and Breakfast Inns of Utah.

Woodland Farmhouse Inn French Toast Creme Brûlée

February 9th, 2013 by BBIU

A guest favorite at The Woodland Farmhouse Inn,

says Innkeeper, owner Sheri Marsing

Serves 4

woodland-farmhouse-inn

3 eggs
3 egg whites
1/4 cup cream, heavy (or creme fresh if available)
1/2 tsp vanilla
1-2 TBS sugar
1 tsp. flour
1/4 tsp. Cardamom

Artisan type bread, chunked

Shake of powdered sugar

Whip eggs together with cream and vanilla.
Stir sugar, flour and cardamom together (this keeps the flour from clumping) before whipping into the egg mixture.
Pour mixture over bread chunks and let the mixture rest at least 1/2 hour
Pour into individual baking dishes ( We use a variety of white ramekins).

Preheat oven to 350
Bake in a convection oven for 20 minutes (preferred) or regular oven 30 minutes until light golden brown

Shake powdered sugar over tops
Slightly mash strawberries or other seasonal berry, sugar to taste, and serve over French Toast.

Top with whipped cream

The Woodland Farmhouse Inn is an inspected and approved Member of the Bed and Breakfast Inns of Utah

Castle Valley Inn’s Apple Spice Pancakes

January 20th, 2013 by BBIU

2995

The Castle Valley Inn, off Scenic Highway #128 near Moab has an orchard on our grounds that provides a bounty we use to its fullest.  This recipe is a favorite with guests – even those who are not breakfast “lovers”.

Jeanette and Jason Graham,  Innkeepers

 

This recipe serves 6

2 cups, peeled and cored, slices of fresh apples from our orchard
¼ cup butter or canola oil
½ cup brown sugar
2 tsps cinnamon
½ cup toasted pecans or pine nuts

Krusteze Honey Wheat Pancake Mix

Real maple syrup

Preheat oven to 350 degrees. Warm maple syrup in a pan of hot water. Preheat griddle to 350 degrees. Sauté slices of apple in butter until they become fragrant. Add brown sugar and cinnamon. Gently turn to mix all ingredients then simmer until sugar has melted. Keep warm.

Sprinkle nuts on a flat pan and bake for 3-5 minutes until lightly browned. (It is very easy to burn nuts.)

Mix enough pancake batter for 18 pancakes. On hot griddle pour 6, 4 inch pancakes. Cook until bubbles appear on the uncooked side, then flip and finish cooking. Arrange 3 pancakes on a heated plate. Arrange 1/3 cup cooked apples on top of the pancakes in the same direction, sprinkle with nuts. Serve with warm syrup and butter.

CVI orchard in springThis breakfast has been a favorite at the Castle Valley Inn for many years. Even our guests who prefer not to eat breakfast often find this breakfast too hard to pass up.

During late June when our apricots are fresh from our orchard we substitute them for apples, and in August we might substitute our fresh plums.

The Castle Valley inn is an inspected and approved Member Inn of the Bed and Breakfast Inns of Utah


»
Like on Facebook
Share on Google+
Pin on Pinterest