Adirondack bed and breakfasts have a well-deserved reputation for serving hearty and delicious breakfasts! At The Boathouse B&B we add a drop of Adirondack elegance and a pinch of culinary creativity to complement our three-course breakfast menus. Over the years guests have requested copies of their favorite Boathouse B&B breakfast delights that they enjoyed during summer vacation or romantic Lake George getaway weekends. We are pleased to share some of them with you here.
Please check back from time to time as we will be updating this page frequently. We will provided a printer friendly version of each recipe so that you can easily add them to your own collection. If you’ve stayed with us and would like a copy of a recipe that you were served, email@example.com">please drop us an email and we’ll be happy to add that to the list.
Hash Brown Quiche
Heat oven to 375. Press hash brown potatoes onto bottom and sides of greased 9 inch pie plate. Bake for 10 minutes. Sprinkle half of cheese over crust. Mix half and half, eggs and pepper in bowl, beat until well mixed. Stir in onions and bell pepper. Pour egg mixture into pan over crust. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese. Let stand 10 minutes before serving.
Beat eggs until thick and add milk, salt, sugar and oil. Sift in flour, mixing well. Let batter stand for 30 minutes. Preheat oven to 375. Butter two 9-inch round cake pans and sprinkle with some of cinnamon sugar mixture. Arrange apples in pans and sprinkle with remaining cinnamon sugar and brown sugar. Dot with butter. Pour batter over apples, dividing evenly between pans. Bake 30 to 35 minutes or until top is golden and set. Cut into wedges and serve hot with warm syrup if desired. Yields 8 to 10 servings.
* I use 4-5 oval ramekins for this amount of ingredients. I have also done this in the 9 inch pans as well. Sprinkle with some powdered sugar before serving and I love sweet so adding a bit of maple syrup is a nice addition. Enjoy!!
Blueberry Baked French Toast
Use a 9×13 pan
350 oven. Bake 40 to 45 minutes or until set and golden
7 large or 12 small croissants cut into 1 inch cubes
8 oz Cream Cheese(room temperature)
1/3 cup sugar
2 teaspoons vanilla
2 1/2 cups milk
Mix creme cheese, eggs, sugar and vanilla until smooth and well blended. Add milk
to creme cheese mixture until well blended. Pour batter over croissants, soak for
about one hour. Right before baking top with frozen or fresh blueberries. Bake for
40 to 45 minutes or until set and golden. Serve with maple syrup.
Grease a 9×13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
Grease two (9-inch) glass pie plates, and spread 5 tortillas in each plate to make a “crust,” overlapping edges. Divide crumbled sausage evenly between pie plates. Spread 1/2 cup Monterey Jack over sausage in each dish, followed by Cheddar cheese. Divide green chiles over cheeses. Preheat the oven to 350°. Place eggs in large bowl and beat well. Add milk and chili powder. Pour over layered ingredients. Bake 50 minutes, or until center tests done. Allow to stand 10 minutes before slicing each quiche into wedges.
Yields 12 servings. Happy Eating!!
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