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Our Favorite Recipes
We love to share our Vermont inn recipes with our guests. And we don't hold back the secret ingredient like your Aunt Margie did when she gave you the recipe for her very special carrot cake. Since 1972 when the Grunberg Haus Bed & Breakfast was opened, some specialties of the house have come and gone, and some are standby, old favorites.
We have kept the recipes that returning guest frequently ask for and have added new goodies for variety.
One thing you will notice in our recipe collection is that nothing requires special equipment or attendance at a culinary institute. Just yummy foods that are easy to prepare and even easier to eat.
We have a guest who returns every year and asks that we serve glazed bananas every day. Yes, they are delicious, but that might be a little much for the rest of our guests. We like to provide a different breakfast at our inn each morning. Variety is good - just like Vermont seasons!
Glazed Bananas
For every 2 to 3 bananas combine the following:
2T butter
1/4 C brown sugar
1/8 t cinnamon
1/4 t lemon juice
Mix the brown sugar and cinnamon in a saucepan large enough to accommodate the number of bananas you will be preparing. Melt the butter in a microwave
Slice the banana in the hot sauce and stir gently 'till banana slices are coated. Put in scalloped bowls. Reheat 45 seconds/two bowls before serving. Serves 4.
Maple Poached Pears
Who knew that something so simple could be such a hit? Grunberg Haus inn guests are delighted to be introduced to the idea of poached fruit. And the aroma of the warmed nutmeg makes them irresistible.
Peal and halve pears. Core. Place in pot so that pears are covered by water mixed with Vermont Maple syrup. Approximately ¼ cup syrup to a pint of water. Bring to a boil then turn off heat. Cover and let poach overnight.
In the morning reheat and check with fork for tenderness. Pears should still be crisp but not hard.
Serve on a dollop of French vanilla yogurt swirled on a small plate and sprinkle with nutmeg.
(Pears should be poached cut-side up and served cut-side down.)
Grünberg Haus Applesauce Pancakes
This is the recipe our grandkids request every day when they are visiting Vermont even if I have a different menu plan for guests. The most important thing to remember about this one is: don't even start to prepare it if you don't have the lemon juice on hand. That is the secret recipe ingredient for light and fluffy pancakes.
2 cups Bisquick
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce (I use Motts original)
½ cup milk
1 teaspoon lemon juice
Combine dry ingredients in large bowl.
Combine wet ingredients in separate bowl.
Mix wet ingredients into the dry ingredients until thoroughly blended.
Pour 1/3 cup batter for each pancake onto electric griddle preheated to 350 degrees.
We serve with Vermont Grade A Dark maple syrup that we get from Paul and Luise, "Two Old Saps" in Lincoln VT.
Serves four.
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