Pastry Recipes

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Wild Maine Blueberry Whole Wheat Muffins

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Filling: 4 Tbsp. melted butter 2 c. minus 2 tbsp. whole wheat pastry flour 1 tbsp. baking powder 3/4 tsp. salt 1/4 c. raw sugar 1 c.... Read More
From: Hasseman House Bed & Breakfast, Wilmot Ohio
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Danish Puff

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Filling: 1 cup sifted flour 1/2 cup butter 2 Tbsp. water 1/2 cup butter - (this is correct) 1 cup water 1 tsp. Almond flavoring 1... Read More
From: The Inn at Harbor Hill Marina, Niantic Connecticut
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Adelfo's Raspberry Strudel

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Filling: 1 sheet Phyllo pastry dough 1/4 c. cream cheese, softened 3/4 c. raspberry jam 1 egg, well beaten 1 T. water Blend the cream... Read More
From: Casa Sedona Bed and Breakfast Inn, Sedona Arizona
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Kartofel Fett-Kuchele (Potato doughnuts)

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Filling: 1 cup flour 1 cup mashed potatoes 2/3 cup sugar 1 egg 2 teaspoons baking powder Mix flour, mashed potatoes, sugar, egg, and... Read More
From: Hermann Hill B & B Vineyard Inn,
Riverbluff Cottages & Wedding Chapel, Hermann Missouri
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Plum and Nectarine Crisp

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Filling: 1 lb. plums 1/4 cup brown sugar 1/3 cup flour 1/2 cup rolled oats Pinch salt 1 lb. nectarines 1/4 tsp cinnamon 1/3 cup brown... Read More
From: Vogt Farm Bed & Breakfast, Marietta Pennsylvania
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Sticky Buns

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Filling: Oven Temp. 350° Baking Time 30 minutes Thaw one loaf frozen bread dough, and slice in half lengthwise, Then cut each half into 6... Read More
From: The Captain Lord Mansion, Kennebunkport Maine
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Banana Crepes with Chocolate Drizzle

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Filling: Ingredients 1 ½ cups self-raising flour ¼ cup sugar ¼ tsp salt 2 tsp butter, melted ¼ tsp vanilla 1 ½ cups milk 2 eggs ½ Tbsp... Read More
From: Glynn House Inn, Ashland New Hampshire
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Coconut and Macadamia Granola

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Filling: 4 cups old fashioned rolled oats 1/3 cup whole wheat pastry 1/2 cup unsweetened coconut Pinch of salt 2/3 cup pure maple syrup 6 TB canola... Read More
From: Andon-Reid Inn Bed and Breakfast, Waynesville North Carolina
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Poached Stuffed Pear in Pastry

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Filling: 6 peeled and cored pears 4 cups water 1 cup sugar 2 teaspoons vanilla 1/2 cup lemon juice Put everything in a stainless steel pan and... Read More
From: L'Auberge Provencale, White Post Virginia
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Sour Cream Streusel

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Filling: 2 1/2 cups flour 2 cups brown sugar 3/4 cup butter Mix these with a pastry blender til crumbly. Reserve 2/3 C of mixture to topping.... Read More
From: Canyonside Bed & Breakfast, Spearfish South Dakota
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CREPES

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Filling: 1 c. cold water 1 c. cold milk 4 eggs 1/2 tsp. salt 2 c. flour 4 T. melted margarine Blend water, milk, eggs and salt well. Add... Read More
From: The Victorian Veranda Bed & Breakfast, Winnebago Illinois
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Ricotta Cheese Coffeecake

Preparation Time: e.g. 20 minutes | Servings: e.g. 6-8 | Cooking Time: e.g. 1 hour
Filling: Preheat oven to 350 Bake 45 – 50 minutes 9 X13 glass pan  (do not grease or flour) 1 box Butter Recipe Cake Mix 3 eggs ¾ c.... Read More
From: The Gingerbread House, Cape May New Jersey
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Fig Preserves

Preparation Time: 2 hours | Servings: 6 half pints | Cooking Time: 5 minutes
Filling: Luscious ripe figs are wonderful and making fig preserves ensures that you can enjoy them all year long. For a great holiday treat, pour preserves... Read More
From: Big Mill Bed and Breakfast, Williamston North Carolina
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Strawberry Popovers with Romanoff Sauce

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Filling: Cooking spray 1 cup milk 2 eggs 1 tablespoon butter 1 cup flour 1/4 teaspoon salt 3 cups strawberries, halved 1 1/2 cup... Read More
From: Ant Street Inn & Gallery, Brenham Texas
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Apricot and White Chocolate Scones

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Filling: Preheat oven to 400 degrees 2/3 C Butter 3 1/2 C Flour 1/2 C Sugar 4 teaspoons Baking Powder 1/2 teaspoon Salt 2/3 C finely chopped... Read More
From: Colby Hill Inn, Henniker New Hampshire
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Pecan Creamed Cheese Rollups

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Filling: Pecan Creamed Cheese Rollups Equal parts of - Dark Brown Sugar Touch of Cinnamon Creamed Cheese (Softened) Chopped Pecans Mix... Read More
From: Aire Castle Inn & Stained Glass Art, Benton Kentucky
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Popovers

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Filling: Makes:12 Ingredients: 6 eggs 1/4 tsp salt 2 cups milk 6 Tbsps butter (melted) 2 cups flour Directions: Grease Pyrex custard cups... Read More
From: Adair Country Inn and Restaurant, Bethlehem New Hampshire
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Bloomsbury Crepes

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Filling: 3 Stalks Celery 1 Onion, small sweet 3 TBS Butter 1 TBS Garlic, minced 2 Cans Crème Soup (select depending upon meat: Crab = 1 mushroom... Read More
From: Bloomsbury Inn, Camden South Carolina
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Scones

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Filling: Secrets to getting the best scones: 1. Use BUTTER, not marg. 2. Use buttermilk, not milk 3. When rolling out dough keep it fairly thick -... Read More
From: Anne Hathaway's Cottage Bed and Breakfast, Staunton Virginia
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Grandma Barnes Cinnamon Flats

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Filling: 2 sticks butter, softened 1 cup sugar 1 egg yolk (save white) 1 Tbsp cinnamon 1 tsp vanilla 2 cups flour 1/2 tsp soda 1 cup chopped... Read More
From: Adair Country Inn and Restaurant, Bethlehem New Hampshire
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Chocolate Chip Scones

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Filling: 2 cups self-rising flour 3 Tbsps sugar 1/2 cup shortening 1/2 cup milk 1 large egg 1 tsp vanilla extract 1/2 cup semisweet chocolate... Read More
From: Grey Gables Bed 'N Breakfast Inn, Rugby Tennessee
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Easy Orange Crescent Swirls

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Filling: 1/2 cup firmly packed brown sugar 2 T butter or margarine 1 T grated orange peel 3 T orange juice 2 8oz cans pillsbury refrigerated... Read More
From: Foote Creek Bed & Breakfast, Aberdeen South Dakota
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Fabulous Cinnamon Rolls

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Filling: Our infamous fabulous cinnamon rolls: Rhodes rolls ½ package Cook and serve vanilla pudding ½ c. brown sugar 1 stick butter... Read More
From: Allegan Country Inn, Allegan Michigan