Below is just a few great examples of our world famous, yes world famous, bed and breakfast recipes. Just follow the easy instructions compliments of our B&B’s kitchen, and you will have them coming back for more! Then be sure to make reservations for a vacation or weekend getaway, so you can savor the breakfast in person at our Hannibal, Missouri inn.
6 cups old fashioned rolled oatmeal
1 cup raw, chopped, pecans
3/4 cup raw, unsalted sunflower seeds
1/2 cup raw, sesame seeds
1/2 cup toasted wheat germ
1/2 t. salt
*Mix together & set aside.
Mix next and add to dry:
3/4 cup safflower oil
1 cup applesauce
1/2 cup honey (real maple syrup)
1 teaspoon vanilla
1/2 cup dark brown sugar
1/2 teaspoon lecithin
After you mix all of this together, bake it in a preheated 225 degree oven, stirring every 15 minutes, for two hours. During the last 15 minutes add 1/2 cup chopped dates and when all finished add one cup or more raisins. Turn it when it is cooling. Store in plastic bags or airtight container. Optional is some cinnamon or maybe some coconut.
Peach French Toast à La Garth
1 c. brown sugar
1/2 c. butter or margarine
2 T. water
1 29 oz. can sliced peaches
1 1/2 c. milk
1 T. vanilla
1 loaf French Bread (12-14 slices)
Drain peaches and reserve syrup. Heat sugar and butter on medium-low heat until melted. Add water and continue cooking until sauce becomes thick and foamy. Pour into 9 x 13″ baking dish and cool 10 minutes.
Place peaches on cooled caramel sauce and cover with slices of bread placed close together. In blender add eggs, milk, and vanilla until mixed. Pour over bread, cover and refrigerate overnight.
Bake at 350 degrees for 40 minutes. Loosely cover with foil the last 10-15 minutes if browning too fast.
Serve with warmed peach syrup. Makes 12 – 14 servings.
2- 1/4 cups of milk
1/4 cup of oil
1/2 teaspoon of salt
2 cups of flour
Place all ingredients in blender and blend for 30 seconds on medium speed. Refrigerate for at least30 minutes or even overnight.
Thinly spread three tablespoons on a hot griddle. Use the bottom of your ladle in a circular motion to gently spread the batter to desired size and thickness.
Fill your Woodside Crepes with your desired ingredients. Sweet or savory, breakfast or dinner, Woodside Crepes are ideal for many purposes; use your imagination.
Makes 4 dozen crepes.
6 slices white bread, crusts removed
½ loaf French Bread, sliced
2 c. blueberries
10 eggs, slightly beaten
2 c. milk
8 oz. pkg. cream cheese
1/3 c. real maple syrup (I mean real)
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
In a medium bowl, mix the eggs with milk. Place sliced bread into the bottom of a buttered 9X13 inch baking pan. Sprinkle with 2 c. blueberries. In a small bowl, mix the cream cheese with the syrup. Warm slightly in the microwave to make pourable. Drizzle this over the entire bread and blueberry mixture. Top with the remaining French Bread. Pour the egg mixture over all of this. Cover and refrigerate over night. Bake in the morning for 30 minutes in a 350 degree oven. Cover loosely with foil and bake an additional 20 minutes.
For the sauce: Mix the sugar and the cornstarch in a small pan. Add water and bring to a boil and continue boiling for about three minutes until thick. Add blueberries and cook until the berries pop and the syrup turns a little blue. Drizzle this mixture over individual cut pieces of the casserole before you serve.