Friday, October 30, 2009

Colorado bed and breakfasts offer Inn-Spiring recipes for culinary B&B cuisine

Bed & Breakfast Innkeepers of Colorado recently released their new fourth edition cookbook, sure to please your palate!



B&Bs are known for their delicious homecooked breakfasts and exceptional hospitality. Now you can take a taste of Colorado home with you!  Colorado Culinary Inn-Spirations cookbook includes over 100 tested epicurian delights await your arrival with this book...but wait...it's also a guidebook, featuring information on B&Bs throughout the state of Colorado and ready to make a reservation so you can leave the kitchen to us.

Enjoy these two recipes for just a sampling of possibilities to savor the flavor of Colorado cuisine.  Visit our website at http://www.innsofcolorado.org/ for more recipes, inn listings, special packages and membership information.  Order a FREE state guide to travel the state Inn-style.


Eastholme in the Rockies, Cascade (Colorado Springs area)

Amish Breakfast Casserole


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. Serves 8 - 10

Holden House 1902 Bed & Breakfast Inn, Colorado Springs
Ruffled Crepes Isabel


Ingredients: Crepes: 1 1/4 cups flour 2 Tablespoons sugar Pinch Salt 3 eggs 1 1/2 cups milk 2 Tablespoons melted butter 1 Teaspoon Lemon Extract (Optional) Egg Mixture: 7 eggs 1 1/2 cups milk 1/2 Teaspoon salt 1/4 Teaspoon pepper 1 Tablespoon Flour 6 slices cooked turkey bacon(crumbled) Sharp Cheddar Cheese Sour Cream for garnish Fresh Dill, Parsley or Tarragon Garnish

Directions: Blend or mix all crepe ingredients well. Let rest for approx. 5 minutes. Make 5 inch crepes using either a well greased skillet or crepe maker. Extra crepes may be stored in refrigerator for later use. Mix together all egg mixture ingredients except bacon and cheese. Generously grease 24 muffin tins with non stick spray. Press crepes into tins, lightly ruffling edges but being careful not to tear crepes. Place a small square of cheese in bottom of tin and pour egg mixture carefully into each muffin tin, filling just to below top of rim. Top with crumbled bacon (vegetarian bacon bits may be substituted). Temp. & Time: Bake at 375 degrees for 15-20 minutes or until mixture is firm and crepes are just lightly brown. Let cool slightly and carefully loosen crepe cups from muffin tins with a fork or knife, taking care not to break crepe edges. Remove from tins with a spoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley or tarragon (We try and use herbs fresh from the garden). Number of Servings: Makes 24 crepe cups or 12 servings.

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Photo right: courtesy of Summit House Inn, Colorado Springs




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