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Our Favorite B&B Recipes
We love to share our Vermont inn breakfast 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 old standby favorites.
We have kept the breakfast 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. They are just yummy breakfast 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.
Serves four.
Potato Cheddar Quiche
This recipe is great for meeting the needs of both gluten-free diets and lactose intolerant diets. Plus, everybody likes it. (Including the cook since it is so easy to prepare and freezes well.)
Recipe Ingredients
For the crust:
3 cups frozen cube-style hash browns (thawed) with 1/4 cup chopped onion.
4 T melted butter
For the filling
1 cup fresh spinach
1 cup shredded cheddar cheese
For the custard:
3 large eggs whisked
1/2 cup milk
Seasoned salt
Preheat oven to 400 degrees. Combine potatoes and onion. Press into 9” pie plate. Pour melted butter over all. Bake for 20-25 minutes until potatoes just begin to brown.
Remove from oven and reduce heat to 350 degrees F (177 Celsius).
Spread spinach over the top. Spread cheese over the spinach.
Combine the egg and milk and pour over all. Top with seasoned salt. Let it settle.
Return to oven for 25-30 minutes until golden brown.
Makes 6 servings.
Slice into six pieces and serve on plates garnished with tomato slices and basil.
Featherlight Buttermilk Pancakes
The recipe secret to making these amazing pancakes is the lumpy batter. So, whatever you do, do not overmix the batter! To cook the pancakes, use a heavy large griddle. Another tip: a very low-sided griddle makes it easier to slide your spatula underneath the pancakes to turn them over. The griddle’s large surface area allows you to cook a large batch of pancakes at a time.
2 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk (Please use real buttermilk)
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
Combine dry ingredients. Combine liquid ingredients.
Add liquid to dry and combine. Do not overmix; there should be lumps.
I use a 1/3 cup measuring cup as a scoop for each pancake. This recipe makes approximately 18 pancakes. Turn when edges look dry and peeking under reveals a golden brown.
Once the liquid and dry ingredients are combined the pancakes should be prepared within an hour.
Grunberg Haus Pumpkin Cranberry Bread
A big favorite here at breakfast. They often go so fast that it is sometimes challenging to keep the bread baskets filled.
Recipe Ingredients
3 cups flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
Combine above in large bowl
3 cups sugar
1 (15 oz) can pumpkin
4 eggs
1 cup vegetable oil
½ cup orange juice
Combine above in separate bowl
Add wet ingredients to dry and mix well. Add one 6oz. package Craisins
Grease two 9x4” loaf pans and fill with mix
Bake at 350 degrees F (177 Celsius) for one hour
These are just a few samples of our recipes. If you have had something else here that you would like a recipe for, just let us know and we will be happy to email it to you.
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