So many of our Wisconsin innkeepers are accomplished home chefs, sourcing ingredients from their own gardens, the local farmers’ market and nearby farms. That from-scratch, seasonally fresh approach to preparing breakfast, and other treats too, is what separates our B&Bs from others and is such a draw for travelers. Some inns have five-course candlelit meals in the morning, others will deliver fresh baked goods to your door and still others are happy to pack a to-go treat if you plan to be up and out early.
Many B&B owners have won cooking contests, had their recipes published and appeared on cooking shows. And here’s the good news for foodies: They love sharing their recipes.
From Brayton B&B, Oshkosh:
Salted Caramel Apple Bars - Serves 16 bars
Crust- Stick of butter, melted, 1/4 C sugar, 1 tsp. vanilla, dash of salt and 1 C flour
Filling- 2 large apples ( I used honeycrisp and gala), peeled and thinly sliced, 2 TB flour, 2 TB sugar, 1 tsp. cinnamon, dash of nutmeg.
Streusel- 1/2 C old fashioned oatmeal, 1/3 C brown sugar, dash of cinnamon, 1/4 C flour, 1/4 C butter, cubed and either home made caramel sauce or store bought.
Preheat oven to 350 degrees. Line the bottom of an 8″ square pan with foil, leaving enough to hang over the sides. (trust me, you will want to do this).
While the oven is preheating, make your crust. Stir the melted butter, sugar and salt together. Add the flour and stir until combined. Press mixture into pan and bake 15 minutes while you are making your streusel and filling.
Start with your filling. Combine sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl until all the apples are coated.
For the streusel, whisk the oats, brown sugar, cinnamon and flour together. Cut in butter. I use my hands to mix together until it becomes crumbly.
When the crust is done baking, layer the apples on top of the warm crust and pat them down tight. Sprinkle with streusel and bake for about 35 minutes until golden brown.
When done baking, allow to cool for about 20 minutes at room temp and then chill in the fridge for a couple of hours. Lift the foil out of the pan. Cut into bars and then drizzle with caramel. Sprinkle sea salt over the top. Enjoy immediately!
From Cream Pitcher B&B, Blue River:
1 large clove garlic, minced
½ onion, chopped
¼ cup butter
¼ cup flour
2 cups milk, heated
1 7-oz. can chopped green chilies
½ tsp salt
¼ tsp pepper
10 eggs, whisked
8 flour tortillas
3 cups grated Monterey Jack cheese (and/or Cheddar)
1 cup sour cream
1 tomato, chopped or 1 cup salsa
Preheat oven to 350°F. In a large skillet, sauté garlic and onion in butter over high heat. Stir in flour. Add heated milk and whisk constantly until thick. Add green chilies, salt and pepper. Remove sauce from heat and set aside.
In a large skillet, scramble eggs, set aside. In a small bowl mash or slice avocados. Spoon 2 tablespoons sauce, ¹/8 of the eggs, and ¹/8 of the avocado on each tortilla. Sprinkle with cheese. Roll up and place seam down in a 9×13-inch baking dish. Spoon remaining sauce over tortillas and sprinkle with cheese. Bake for 20 minutes or until hot.
To serve, top with sour cream and tomato or salsa.
From Lindsay House B&B, Manawa:
Carrot Cake Scones
3 cups all-purpose flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
4 ounces cold cream cheese
1 stick cold butter
1 cup cold whipping cream
1 cup raisins
1 cup grated carrot
1 cup toasted pecans (1/2 cup for topping)
1 cup toasted coconut ( 1/2 cup for topping)
1 stick butter, room temperature
1 8 ounce package cream cheese softened
2 Tablespoons whipping cream
2 cups powdered sugar
Preheat oven to 400 degrees. Mix together dry ingredients in a large bowl, cut in with a pastry blender the cold butter and cream cheese until the bits of butter and cream cheese are the size of small peas. Add the cold whipping cream and mix with a large fork, add carrots, raisins, 1/2 cup toasted pecans, 1/2 cup toasted coconut just until combined. Form into a long log shape and cut on the diagonal. Place on a baking sheet lined with parchment paper. Bake for 12 - 15 minutes until golden brown. Remove from oven and place on a cooling rack. Whip together the room temperature butter, softened cream cheese, whipping cream and powdered sugar. Frost the scones and sprinkle with toasted coconut and pecans.