The Dickey House Bed & Breakfast Recipes
Each morning of your stay at The Dickey House, a Marshfield, Missouri Inn, you will enjoy a delicious, full gourmet breakfast. You meal will begin with coffee, tea, juice, fruit and fresh pastry. The second course is entree. You will never get scrambled eggs and bacon at this Missouri B&B! All entrees are items that you would not normally make at home. For example: Bacon wrapped Asparagus served with a poached egg on a toasted garlic baguette and an Adobo Hollandaise sauce, A ham, mushroom, caramelized onion, cheese and egg stuffed braided pastry or even Dickey House Stuffed Pancakes. This is the inn’s Signature dish: two luscious pancakes are filled with sweetened vanilla cream cheese, then rolled, dusted with powder sugar and topped with whipped cream and our homemade raspberry sauce.
Breakfast is normally served at 9 am either in the dining room, which is on the formal side, or in the enclosed porch that overlooks the entire Dickey House property and gardens. We will even make and pack a special breakfast for guests that wish to be up and on their way early. Other breakfast times may be arranged in advance, however we stop serving breakfast at 10 am.
Below you will find some of our favorite Bed and Breakfast recipes. Be sure to check back often for even more delicious breakfast recipes!
Caramel French Toast
- 1/2 cup butter
- 1 cup brown sugar packed
- 5 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 loaf French bread sliced 3/4 inches thick
Pumpkin Pancakes
- 1 1/2 cups flour
- 1 teaspoon Baking Powder
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup canned pumpkin
- 1 1/2 cups milk
- 3 tablespoons cooking oil
In medium bowl stir together the flour, baking powder, baking soda, salt and pumpkin spice. And in another bowl, beat the egg, canned pumpkin, milk and oil. Add flour mixture to the milk mixture and stir just till blended, but still lumpy. Pour about 1/4 cup of batter for each pancake onto a hot griddle or heavy skillet. Cook over medium heat till browned, turning to cook second side of pancakes. Makes about 10 pancakes.
Apple Cider Syrup
- 1/2 cup sugar
- 1 cup apple cider or apple juice
- 2 tablespoons butter or margarine
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
In small saucepan stir together the sugar, cornstarch, and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir the mixture over medium heat till mixture is thickened and bubbly. Then cook and stir for 2 minutes more. Remove saucepan from heat and stir in the butter or margarine until melted. Makes 1 1/3 cups.
