Coffee, Hot Tea, Sodas, Water are available in the front hall around the clock. Baked goods and a savory snack are available each afternoon and early evening in the large parlor. We are working on developing a cookbook for our guests to purchase. If you have a favorite recipe you would like to have included, please email or tell Marcia during your stay at the Inn. Each day we offer two breakfast options: an omelette of your choice (cards to complete for your choices) or oatmeal with fruit. Let the Innkeeper know your preference when booking or upon arrival.
Guests also have choices if they have an early plane or meeting - Breakfast on the Go or Continental Breakfast.
Breakfast on the Go
For the guest who needs to make an early departure, a box filled with a muffin, seasonal fruit, and egg pocket, juice and a hot beverage is available. If you would like this option, please request the day before.
DeLightful Breakfast at Table
- Choice of two Juices
- Homemade Baked Goods
- Seasonal Fruit Bowl
- Breakfast Entree - Sweet or Savory, every other day
- Maple Flavored Sausage
- offee, Hot Tea or Hot Chocolate (in winter)
For the guest who likes a lighter breakfast, choose a time for your juice, coffee, muffin and seasonal fruit to be delivered to your room. Book this when you reserve your room.
Our DeLightful breakfast is served every morning in the dining room.
Hours are from 8:30 – 9:30 a.m. with coffee on the sideboard at 8:00 a.m.
From New Year’s Day through March, breakfast is served from 9:00 -10:00 a.m.
Specialty breakfasts are available upon request. The Innkeeper is always pleased to assist with gluten free, vegetarian, vegan and other requests.
Our menus utilize ingredients from our vegetable garden, the local farmers market and highlights Michigan cherries, blueberries, apples and our German and Dutch heritage.
All breakfast entrees and baked goods are homemade.
- Orange and Apple Juice
- Baked Sweet Peaches
- Blueberry Streusel Muffins
- Amish Breakfast Bake
- Maple Flavored Sausage
- Coffee, Hot Tea
- Slice fresh peach in half. Remove the pit.
- Lay peach on skin side.
- Fill pit hole with brown sugar and cinnamon.
- Lay a mint leaf on top.
- ake at 175 for 20 minutes.
Holiday Fruit Drops
Makes approx. 8 doz.
- 1 c. Shortening
- 2 c. Brown Sugar packed
- 2 Eggs
- 1/2 c. Buttermilk
- 3 1/2 c. Flour
- 1 t. Soda
- 1 t. Salt
- 1 1/2 c. halved Pecans
- 2 c. candied Cherries, halved
- 2 c. cut up Dates
Mix shortening, sugar and eggs well. Stir in buttermilk.
Blend dry ingredients together, stir in. Stir in pecans, cherries and dates. Chill at least 1 hour.
Heat oven to 400⁰. Drop rounded teaspoonfuls of dough on lightly greased baking sheet. Place a pecan half on each cookie.
Bake 8-10 minutes.
(from Betty Crocker's Cooky Book)
Bread Pudding Stuffed Apples
A fun way to serve fruit and dessert at the same time!
- 6-8 Apples
- 1/4 c. Brown Sugar
- 1 T. Cornstarch
- 1 1/2 c. Milk
- 2 Egg Yolks
- 1/2 t. Vanilla
- 4 c. Cinnamon Raisin Bread, cubed
In a saucepan, combine sugar and cornstarch, whisk in milk. Cook over medium heat until steam rises from the milk. Pour a small amount of heated milk into whisked egg yolks, add back into the pan of heated milk. Cook until thickened. Remove and add vanilla.
Hollow out 6-8 apples with 1/4" of thickness.
Bake 20 minutes at 350 degrees. Remove from oven, set in pretty dish and drip caramel over the pudding and apple. Yum!
Peaches and Cream Bread Pudding
- 12 slices cinnamon swirl bread, halved diagonally
- 3-4 peaches, sliced and cut into cubes
- 3 oz. cream cheese
- eggs, lightly beaten
- 2 c. milk
- 1 c. whipping cream
- 1/2 c. sugar
- 1 t. vanilla
- 1/2 t. salt
- 1/2 t. cinnamon
- 1/2 nutmeg
Arrange the bread slices in a rectangular baking dish, top with peaches and cubed cream cheese.
In a bowl, mix eggs, milk, whipping cream, sugar, vanilla, salt, cinnamon and nutmeg. Pour over bread mixture. Press down with back of spoon. Cover and chill for 8-24 hours. Let pudding stand at room temperature for 15 min. Preheat oven to 350 degrees. Bake, uncovered, for 40-50 minutes or until set.
Before serving, drizzle caramel over the pudding and sprinkle with pecans. Makes 12 servings.
(from Better Homes and Gardens Breakfast & Brunch)
Eggnog Coffee Cakes
- 1 1/3 c. Sugar
- 1/2 c. Margarine, softened
- 2 Eggs
- 3 c. Flour
- 1 T. Baking Powder
- 2 c. Eggnog
- 1 c. chopped Mixed Candied Fruit
- 1 1/2 c. Powdered Sugar
- 1/4 t. ground Nutmeg
- 1/4 t. ground Cinnamon
- Candied Red Cherry halves
In mixing bowl cream together sugar and butter. Beat in eggs. Stir together flour and baking powder. Stir into creamed mixture alternately with the 2 cups eggnog. Fold in fruits. Fill greased floured fluted cupcake pans two-thirds full with batter. Keep remaining batter refrigerated till ready to use.
Bake at 325⁰ oven for 30 minutes.
In a bowl combine powdered sugar, nutmeg and cinnamon. Add enough eggnog to make drizzling consistency. Drizzle frosting over cooled cakes. Top with cherry halves.
Makes 24-28 cakes.
(Recipe from Better Homes and Gardens' Treasury of Christmas Crafts & Foods)
Cherry Cordial French Toast
- 12 slices thick cut bread, cubed
- 1 lg jar Maraschino Cherries
- 6 oz. Chocolate Chips
- 8 Eggs
- 3 c. 1/2 n 1/2
- 1 T. Vanilla
- 2 T. Butter
- 2 T. Dark Corn Syrup
- 3 T. Light Corn Syrup
- 3 T. Butter
- 2 C. Confectioner's Sugar
- 1/2 c. Liqueur
- 1/4 c. Maraschino Cherry Juice
Spray 9x14" pan. Spread cubed bread over pan. Mix eggs, half and half and vanilla. Pour over bread. Mix chocolate chips, maraschino cherries with 2 T. butter and 2 T. dark corn syrup.
Bake at 375⁰ for 40 min with foil over the top.
Bake another 10 minutes with foil off.
Mix sauce on med heat. Serve warm over the baked French bread.