Breakfast
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Enjoy Delicious Recipes at Our Bed and Breakfast in Central Ohio

Hot coffee and hot water for tea/cocoa will always be available at 8:00 am at the coffee station on the second-floor foyer near the Strasburg Suite door.  Please help yourself to coffee; you may bring it into your room or enjoy it downstairs in the living room, sun porch, or front porch.  The morning paper will be on the table in the sun porch.

Breakfast is served at 9:00 each morning in the dining room

Garver House Mugs

The Garver House offers custom hand-made mugs.  These stunning mugs are lead-free, food safe and safe for microwave, dishwasher, oven and freezer.  Made in the USA by Deneen Pottery, St Paul, Minnesota.  Our “Fat Belly” mug style fits nicely in your hand and makes that cup of coffee or tea taste sooo much better!  The Garver House mug sells for $16.00/mug and comes in four colors: Kiwi with blue/white marble glaze, Teal with white marble glaze, taupe and rose. You can find them in our gift shop.Deneen Pottery Mugs

Sample Menu

Orange Juice

Fresh Fruit of the Season

Bread/Scones/Muffins/Coffee cake

Hot Entree either Sweet or Savory such as:

Pumpkin Pancakes/Carmel French Toast/Breakfast Strata/Baked Oatmeal

Meat: Bacon/Ham/Sausage

If you have any dietary restrictions please let us know in advance so we can prepare accordingly.

Each evening we have water/pop/coffee/tea/hot chocolate available in the dining room along with a homemade dessert.

Recipes

Williamsburg Ginger Cookies

This easy-to-make cookie is a hit with our guests.

Beat together: ¾ cup canola oil, ¼ cup dark molasses, 1 cup sugar and 1 egg.

Add to above mixture: 2 cups flour, 2 teaspoons baking soda, ½ teaspoon salt, ½ teaspoon ground cloves, ½ teaspoon ginger, 1 teaspoon cinnamon and ½ cup raisins.

Chill dough for1-2 hours.  When chilled roll into 1 inch balls than roll each ball into sugar. Bake on greased cookie sheet at 350 degrees for 8 minutes.  Makes about 5 dozen cookies.  These cookies freeze well.

Breakfast Pie

1.5 pounds ground breakfast sausage (I like the sage or maple flavored)
4 cups frozen Tator Tots
1 cup finely shredded cheddar cheese
4 eggs (farm fresh are the best)
½ cup milk
½ medium onion chopped
1 Tablespoon fresh minced chives
Dash of both garlic and pepper
2 tomatoes sliced or 1 cup cherry or grape tomatoes halved

Brown sausage until no longer pink, drain and spread in a greased 11×7 inch baking dish.

Top with Tater Tots then sprinkle with cheese.

In a bowl beat eggs; add milk, onion, garlic and pepper; stir until blended.  Pour over cheese.

Cover with foil; bake at 350 degrees for 30 minutes.  Uncover; bake 15-20 minutes longer.  In the last 5 minutes of baking time arrange tomatoes on top of pie; sprinkle with chives.  Let sit out of oven for about 5 minutes before serving.  Makes 6-8 generous servings.  This recipe can be prepared the night before and baked in the oven the next morning.  May need to bake a little longer since pie will be cold right from the refrigerator.

Just in time for Fall – Apple Yogurt Cake

1 1/3 cups flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup sugar

7/8 cup butter, melted

2 large eggs

1/2 cup plain yogurt ( all I had was peach greek yogurt, it worked fine)

2 tart apples, cored, peeled and thinly sliced

zest of one lemon

1/3 cup of sugar for topping

Preheat oven to 350 degrees.  Grease a 8 inch round cake pan, set aside.

In a medium bowl add flour, cinnamon and salt, set aside.

In another medium bowl add  sugar and melted butter, beat on low speed for a minute.

Add eggs one at a time, beating after each addition, scrape down sides of bowl.

With mixer speed on low add the flour mixture alternately with the yogurt, beginning and ending with the flour.

Stir in sliced apples and lemon zest, and pour batter into prepared pan.

Sprinkle the 1/3 cup of sugar evenly over top of entire cake.

Bake in a 350 degree oven for 40-60 minutes or until cake tester comes out clean.

Cool and serve with a small dollop of real whipped cream.

Food for thought is no substitute for the real thing.  ~ Walt Kelly