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Each day at our Vermont bed and breakfast inn, we greet you with a sumptuous candle-lit breakfast, served in front of the fireplace in our cheerful dining room.

A typical breakfast consists of three courses - a first course of freshly baked scones, muffins, or Danish pastries, followed by a fresh/cooked fruit course such as bananas with a lemon caramel sauce or perhaps fresh strawberries with crème fraiche or a poached pear with raspberry sauce. Some mornings our entrée is a savory dish such as our Dijon egg puff or country sausage egg bake. Other mornings you may enjoy our sweeter offerings such as stuffed French toast (with Nancy's secret stuffing) or a croissant a la' orange. Each breakfast is served with coffee, tea, hot chocolate, or hot cider as well as a selection of juice. If you have specific dietary restrictions or food allergies, please let us know at the time of your reservation and we will accommodate your needs.

Below are a few of our bed and breakfast recipes:


Croissant a l'orange Recipe


  • 2 mini pre-baked croissants
  • 3 tablespoons orange marmalade
  • 1 tablespoon orange juice
  • 1 egg
  • 1/4 cup heavy cream
  • 1/8 teaspoon almond extract
  • orange slices and orange zest to garnish (optional)

Prepare the night before.
Generously butter ovenproof dishes and set aside. In a small bowl, mix together the orange marmalade and orange juice. In another small bowl, mix together the egg and heavy cream. Cut croissants in half lengthwise and place bottom halves in buttered dishes. Pour egg mixture evenly over each bottom half of the croissants. Spread one tablespoon of orange marmalade mixture over each bottom half of the croissant as well. Reserve the remainder to brush over baked croissant as a glaze. Replace croissant tops. Cover with plastic wrap and refrigerate overnight.
Bake in preheated 325° oven for 10 - 15 minutes. Remove from oven and brush remainder of marmalade mixture that has been warmed a bit in the microwave. Garnish with orange slices and orange zest and a sprig of mint.
Serve with crispy bacon.

Apple Fritters Recipe


  • 1 cup flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk
  • 1 and 1/2 cups apples, cored and diced
  • Vermont maple syrup

Sift together the flour, sugar, baking powder, salt, and cinnamon in a medium-size mixing bowl. Pour the milk into the dry ingredients and stir until the batter is smooth. Add the apples to the batter and blend well.
Drop by tablespoonfuls into hot oil in a heavy skillet (or electric deep fryer). Fry until golden brown on both sides. Drain on paper towels and serve with warm Vermont maple syrup.
Makes about 16 apple fritters.

Breakfast Pizza
(makes four approximately six-inch pizzas) I usually use the topping listed below – occasionally using bacon instead of the ham. You can use anything you like – the trick is to keep it light and not overload the crust.
2 cups unbleached bread flour
1 tsp salt
1 tsp fast-rising (bread machine) yeast
1 T olive oil, plus extra for oiling the bowl
1 cup warm water (not hot)

1 cup diced ham
Twelve thin slices of tomato
¾ cup grated Parmesan cheese
4 large eggs, broken into individual bowls (yokes intact)

To make the crust, put the flour, salt, and yeast in a food processor fitted with the dough blade and pulse several times to mix.  With the processor running, add the tablespoon of oil through the feeding chute. Then add the water in a stream until a soft ball forms – you will typically not use the entire cup. Stop the processor and move the dough to a floured surface. Knead a couple of times and then form into a ball. Put the dough in a small oiled bowl, cover tightly with plastic wrap, and put in a warm place to rise for one and a half to two hours – until doubled.
About an hour before baking the pizzas, preheat the oven with a pizza stone to 480 degrees.
When the rising is done, take the dough from the bowl and place it on a lightly floured surface. Cut into four equal portions and form them into tight individual balls. Put a little olive oil on each and lightly cover with plastic wrap. Let them rest for about 10 minutes. 
When ready to form the pizzas, take each ball and gently pull it into a small round crust. Then, place on parchment paper. Dimple the crust with your finger tips and using the heel of your hand, push the crust into a larger circle with the outer edge a bit higher than the middle – each crust will be approximately six inches in diameter.
Brush a little olive oil on each crust and sprinkle the diced ham on each, leaving an empty spot in the middle of the crust. Place three tomato slices on top of the ham. Then sprinkle the cheese on top of the ham and tomatoes. All these ingredients should form a dam to hold the egg in place. Place the parchment with the pizzas on the preheated stone and slide a raw egg into the middle of each pizza. Bake for about 8-10 minutes – until the egg whites are set and the crust turns a golden brown. Remove from the oven, slide onto a plate, and serve while hot.

Tip: The dough can be made in advance. Once it has risen, it can be frozen and then thawed in the refrigerator and brought to room temperature for several hours. It needs to be warm and pliable to form the pizzas.  Alternatively, you can put it in the refrigerator to rise overnight and bring to room temperature about 45 minutes to an hour before forming the crusts.