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Pictured above is the breakfast table from the blue and white toile adorned Dining Room of The Hoffman House. This picture was taken by one of my bed and breakast guests after a breakfast of shirred eggs and banana muffins.
Sample Recipes from Hoffman House Breakfast Menus
When in season, the breakfast menu often includes items from the herb and edible flower garden below.
- Banana Muffins
- Dutch Babies (oven-baked pancakes)
- Laura's Breakfast Noodle Kugel
- Fresh Herb Shirred Eggs
Ingredients:
- 1/2 cup butter flavored shortening or 1 stick butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 large ripe bananas, mashed
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional:
- 1/2 cup broken pecans or walnuts
- 1/2 cup chopped dates or dried fruit bits
Cream together the shortening, sugar, and vanilla. Add the eggs and beat well. Blend in the mashed bananas. Add the flour, baking soda and salt. Bake in a 350 degree F oven in greased and lightly floured muffin pans for about 15 minutes for about 15 minutes or until brown. Makes 12-15 muffins.
Dutch Babies (oven-baked pancakes)
Ingredients:
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter (1 stick)
Optional:
- 1 teaspoon almond or vanilla extract
- 2 teaspoons grated lemon zest
Preheat the oven to 475 degrees F.
Place the butter in a 10-inch ovenproof skillet or other baking dish, and heat in the oven until butter is melted.
While the butter melts, beat the eggs in a food processor, blender, or bowl with a wire whisk until light and bright yellow. Gradually beat in the milk, then the flour, until smooth. Stir in optional flavoring extract and lemon zest. Pour the batter into the pan of hot butter and return the pan to the oven. Cook until the pancake is puffed and golden, about 12-15 minutes. Serve at once, cut into wedges accompanied by one of the toppings listed below.
Suggested toppings:
- Powdered sugar and freshly squeezed lemon juice. (serve with lemon wedges covered with cheese cloth)
- Freshly sliced fruit such as strawberries (add semi-sweet chocolate pieces during the last few minutes of baking for a truly decadent version of this dish)
- Warmed applesauce
- Apple, banana or pear slices sauteed in butter.
- Oven-toasted chopped pecans or walnuts or sliced almonds
Laura's Breakfast Noodle Kugel
Ingredients:
- 8 oz frozen homestyle noodles (1/2 package of 1 lb bag)
- 8 oz shredded farmer's cheese
- 1 cup dried cranberries (or raisens)
- 1 cup sour cream or sour half and half
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon allspice (or ground cinnamon)
- 5 beaten eggs
Optional:
- 1/2 teaspoon orange zest
Preheat oven to 325 degrees F.
In a large saucepan, cook frozen noodles according to the package directions until just tender. Drain and rinse under cold water. Drain, set aside. In a large bowl, stir together the cheese, dried cranberries, sour cream, vanilla, allspice, orange zest and sugar. Stir in the eggs. Fold in cooled cooked noodles. Turn mixture into a greased (or buttered) 8"x8"x2" baking dish. Pat down the noodles so they are covered with the egg mixture. Bake in a 325 degree F oven for 30-35 minutes or until edges begin to brown.
Ingredients:
- 6 eggs
- salt and freshly ground pepper
- fresh seasonal herbs such as basil, parsley, chives (or chive flowers), thyme (minced)
- half and half
Optional:
- shredded cheese, Parmesan, cheddar, etc.
- finely diced ham (add to bottom of ramekin before adding egg)
Preheat the oven to 350 degrees F.
Break each egg into a greased ramekin (butter or olive oil). Season to taste with salt and pepper. Mince fresh herbs over the top of the egg. Pour 2 tablespoons of half and half over the egg to help set the egg white. Bake until the eggs are almost set and sprinkle with Parmesan cheese if desired. Cooked, chopped ham may also be placed in the bottom of the ramekin before breaking the egg into each dish. Baking time approximately 10-15 minutes depending on consistency of the egg desired.