“Thank you for the delicious breakfast. Cooking for vegans intimidates most people and I certainly didn’t expect the delicious spread you made for us! Your B&B is wonderful. Even our son commented on all the little extras you do to make it a pleasant stay.” ~Marlene February 2016
Breakfast at Park House
We serve a buffet style breakfast from 7-9am. We often get requests for our recipes, so here’s how to make some of our favorites at home.
Sour Cream Coffee Cake
Bake in a bundt pan at 350F for about an hour:
Filling: 1/2 cup chopped nuts, 3/4 tsp cinnamon, 4 tbsp brown sugar
Batter: 1 cup butter, 1 1/2 cups sugar, 2 eggs, 1 cup sour cream, 1 tsp vanilla, 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Grease bundt pan and spread 1/4 of the filling in bottom. Add 1/2 batter. Spread remaining filling then top with remaining batter.
Cherry Pistachio Scones
Bake on parchment paper on a cookie sheet at 450F for about 15-18 minutes:
2 cups all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 cup whipping cream
A handful each of dried cherries and chopped pistachios
Cut the dry ingredients into the butter, then add most of the whipping cream along with the cherries and pistachios. Turn out the crumbly mixture onto wax paper and use the paper to form the dough into a 7″ disk. Cut 8 wedges and paint with remaining cream.
Baked Egg Cups
Bake at 400F for about 15-20 minutes:
Spray muffin cups with cooking spray and lay a slice of ham in the bottom, folding edges as needed. We like Black Forest ham for this. Crack a medium size egg into the ham cup. Add grated cheese on top.