A Treat from the Kitchen!

A beautiful Bed and Breakfast Inn is not complete without the tastes and smells of homemade cooking. The Bed & Breakfast Inns of Indiana have opened up their secret recipe books and would like to share the meals and deserts that you enjoyed when you were their guest. These recipes represent some of the personal favorites of the innkeepers, and we are proud to bring them to you.


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Baked French Swirl Toast
Country Victorian Inn

1 loaf Pepperidge Farm Cinnamon Swirl Bread, cubed
1/2 cup dried cranberries or raisins
6 eggs beaten
3 cups half & half or mile
2 tsp. vanilla extract
Cinnamon sugar
Whipped butter
Maple Syrup

Place bread cubes & cranberries in greased 3 quart shallow baking dish. Mix together eggs, half & half, and vanilla. Pour over all. Cover and refrigerate 1 hour or overnight. Uncover. Bake at 350 degrees for 45 minutes or until golden brown and set in center. Sprinkle with cinnamon-sugar. Serve with butter and maple syrup. Serves 8

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Baked Peach Oatmeal

McKenzie House Bed & Breakfast

1 cup oil
2 cups sugar
4 eggs, beaten
6 cups oatmeal
2 teaspoons baking powder
2 teaspoons salt
2 cups milk
2 teaspoons vanilla
1 can (or 6 cups) either: peaches, pears, plums or cherries, diced, sliced, fresh or canned.

In large mixing bowl, combine oil, sugar and eggs. Add oatmeal, baking powder, salt, milk, and vanilla.  Add fruit and mix gently. Pour into prepared pan. Bake at 350 degrees for 30-35 minutes.

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Chili Relleno Quiche

Kintner House

2 - 4oz. cans diced green chilies (drained)
2 cups shredded Sharp Cheddar Cheese
1 cup shredded Monterey Jack Cheese
2 cups milk
1 cup Bisquick
4 large eggs
1 cup Ricotta Cheese

Preheat oven 350 degrees

Sprinkle green chilies and Cheddar and Montery Jack cheeses evenly into lightly greased 11 x 8 pan
Beat milk, Bisquick, and eggs at low speed until smooth. Stir in Ricotta cheese, pour mixture over cheese mix..
Bake uncovered at 350 deg. for 45 minutes.
Serve with Salsa

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Giant Popovers

Inntiquity, A Country Inn

6 eggs
2 cups flour
2 cups milk
1 teaspoon salt
6 tablespoons butter, melted

Preheat oven to 375 deg. Pam spray 6 oz custard cups (12). Put on over proof tray.

Put milk, butter and eggs in blender. Cover and blend. Stop and add dry ingredients. Blend until smooth scrapping down sides as needed with rubber spatula. Fill glass cups to 1/2 inch from the top. Bake for 50 minutes being sure to leave enough room for them to raise 3-4 inches. After 50 minutes, slide tray out and make a slit in side to let out steam. Put back in oven for 10 minutes. Serve promptly with butter and jam. Some guests need help removing popovers from cups. Dried dill can be added to batter for great flavor if not serving jam.

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Ham and Egg Puff

Kintner House

6 slightly beaten eggs
2. cups milk
1 tsp. dry mustard
1 cup Bisquick
1 cup shredded Cheddar cheese
1 tsp. dried crushed oregano leaves
2 cups browned and drained diced ham or pork sausage

Mix ingredients, cover and refrigerate. Uncover and bake in oven at 350 degrees in a 2 quart casserole dish for 1 hour or until brown on top. 10-12 servings

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Poppy Seed Bread

Oliver Inn

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 tablespoons poppy seeds
1 1/2 teaspoons butter flavored extract
1 1/3 cups vegetable oil
3 eggs
1 1/2 cups milk
2 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

1/4 cup orange juice
1/2 teaspoon butter flavored extract
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

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Scrambled Egg Bake

McKenzie House Bed & Breakfast

18 eggs
3/4 cup milk
Salt and pepper
8 ounces (1 cup) sour cream
1-1/2 cups grated Cheddar or Colby cheese
12 slices (or more) bacon, cooked and crumbled

In large bowl, beat together the eggs, milk and salt and pepper to taste (use less salt than usual because the cheese and bacon are salty. In a large greased skillet, scramble the egg mixture to a moist stage. Turn off heat and allow the eggs to cool slightly. Fold in sour cream. Put this mixture in a lightly greased 9 x 13 inch glass Pyrex baking dish. Sprinkle first with the cheese and then the bacon. Cover and refrigerate overnight. In the morning, bake for 30 to 35 minutes at 350 degrees.