Wrapping Up B&B “Breakfasts”

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All of September, we celebrated National Breakfast Week with great new recipes submitted by our Michigan-member innkeepers. These are delectable delights that didn’t quite fit into the breakfast category or arrived a little late — but are too scrumptious not to share. Enjoy!

Champagne Fruit Parfait

This simple, yet elegant parfait is a great alternative to the tradition Mimosa and is served frequently at Historic Webster House . Just
This simple, yet elegant parfait is an eye-appealing, healthier alternative to the traditional Mimosa and is served frequently at Historic Webster House. Just fill wine glasses with cantaloupe, honey dew or any type of melon balls. Then drizzle champagne over the fruit, filling the glass half full. Top with a mint leaf. Super simple! For a non-alcoholic version, substitute ginger ale.


Claire’s Light Multi-Grain Pancake Mix
(click on the image for the recipe)

In keeping with our philosophy of healthy indulgence, I wanted a pancake recipe that both tasted good, was good for you--and a snap to mix up. So often multi-grain pancakes are heavy, dense and bland, so I played around with several different recipes until I created a blend I liked. Our guests tell us these pancakes "taste too good to be good for you"! I make the mix up ahead of time and always have it ready to go.
In keeping with At Willow Pond B&B’s philosophy of healthy indulgence, the innkeeper wanted a pancake recipe that both tasted good, is good for you–and is a snap to mix up. So often multi-grain pancakes are heavy, dense and bland, but guests say these pancakes “taste too good to be good for you!” Claire makes the mix up ahead of time and always has it ready to go.


Wyoming Breakfast Skillet
(click the image for the recipe)

We needed a savory gluten-free recipe for one guest and an "I-don't-want-to-see-an-egg"entree for another guest. Fortunately it was summer, and the farmer's market had an abundance of fresh veggies and some cute little redskin and white potatoes. We named the dish in honor of a couple from Wyoming, where he was with the Air National Guard
Innkeepers are regularly challenged by guests with special dietary needs and wants. One morning, Adventure Inn B&B needed a savory gluten-free dish for one guest and a “no eggs” entree for another. Fortunately it was summer, and the farmer’s market had an abundance of fresh veggies and some baby redskin and white potatoes. Thus was born the Wyoming Breakfast Skillet, gluten free and egg free, named in honor of one of the couples visiting from Wyoming.


Chocolate-Espresso Dacquoise
(click the image for the recipe)

Try this wonderful dacquoise at home if you have lots of time, lots of patience and want to knock the socks off your guests. By definition, a decquoise isA dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. This is the newest confection adapted by Cocoa Cottage B&B -- the chocolate-lover's B&B -- to complete wow their guests.
Try this delicious dacquoise at home if you have lots of time, lots of patience and want to knock the socks off your guests. By definition, a dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. This is the newest confection adapted by Cocoa Cottage B&B — the chocolate-lover’s B&B — to completely wow their guests.

If you think these recipes are amazing, you should visit our online B&B Recipe Favorites — over 400 contributed by our member innkeepers. You’ll discover not only sweet breakfasts and savory breakfasts, but desserts, dinner entrees, lunches, appetizers and more. There’s an easy print button that ensures an easily readable format.

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