Category Archives: recipes

This morning at The Firelight Inn on Oregon Creek Duluth Bed and Breakfast we served our guests blueberry croissant puffs, sausage links, fresh fruit with firelight granola, lemon poppyseed muffin tops, pumpkin bread, orange juice and coffee. All this in a big basket that was delivered to their suite by Innkeeper Jim. They are enjoying breakfast this rainy morning by the firelight!

After glancing through a favorite recipe book last evening, we found a recipe for muffin tops. They are like eating the best part of a muffin–the sweetened top–and almost like a cookie. We want to share this great recipe!

Lemon Poppyseed Muffin Tops

3/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon poppy seed
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons grated lemon peel
3 tablespoons shortening
1/3 cup milk
1 teaspoon lemon juice

Heat oven to 375 degrees. In a medium bowl, combine flour, sugar, baking powder, poppyseed, salt, cinnamon and lemon peel. With pastry blender, cut in shortening until mixture is crumbly.

Add milk and lemon juice, stir just enough until dry ingredients are moistened. Drop dough by heaping tablespoons onto silpat mat on cookie sheet.

Combine some sugar in the raw with a little cinnamon and sprinkle on tops of dough. Baked 12 minutes at 375 degrees or until light golden brown. Serve warm. Makes 8 muffin tops.

We would love the opportunity to prepare and deliver breakfast to you when you stay with us in Duluth, Minnesota. See you soon!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Bed and Breakfast
“Let the warmth of the firelight surround you!”

We were honored to serve a Christmas Brunch to Duluth Regional Vineyard pastors, staff and volunteers yesterday and we are sharing recipes so that you can enjoy a Christmas brunch with your family and friends this holiday season. Many thanks to Joy’s “Thursday Girls” for all their help in the kitchen and serving all the delicious food.

The menu was Apple Crisp French Toast with Maple Syrup, Ham and Cheddar Strata, Fresh Fruit with Orange Honey Yogurt Sauce and Morning Glory Muffins.

Apple Crisp French Toast
Spray a 9 x 13 cake plan with Pam. Cut about one half of a loaf of white bread into cubes, crust off (about 6 cups) and put in bottom of sprayed pan. Spread 1 can of apple pie filling and 1 cup of rinsed and drained dark sweet cherries (cut in thirds), over the bread. Place 12 slices of French breach sliced 1/2 inch thick over the filling–just so it fits–it doesn’t have to be pretty!

Beat 7 eggs with 1 1/2 cups milk and 1 1/2 cups Half and Half. Pour that mixture over the bread.

Melt 1 stick of butter and add 1/2 cup flour, 1 cup brown sugar, 1/2 teaspoon Cinnamon and 2 cups regular oatmeal. Spread that mixture over the top of the french toast. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake the french toast covered with tin foil for about 45 minutes and uncovered for about another 15 minutes. Drizzle with maple syrup to taste and enjoy!

Ham and Cheddar Strata
6 medium sized Russet potatoes, peeled and slices 1/8 inch thick
4 large eggs
2 cups heavy whipping cream
2 cups shredded cheddar cheese
2 cups thinly sliced ham
salt and pepper to taste

Preheat oven to 350 degrees. Whisk the eggs with the cream in a bowl and set aside. Have shredded cheese and ham ready to go. Slice the potatoes with a slicer or mandolin so that they are consistent in thickness so that they cook evenly.

Spray a 9 x 13 cake pan with Pam. Cover the bottom with a layer of potatoes, overlapping slightly or shingling. Add a layer of ham and a layer of cheese. Repeat these steps until the pan is full, finishing with a ham and cheese layer on top. Pour the egg and cream mixture over the top and tap the pan lightly to settle the liquid.

Cover with foil and bake for an hour and 45 minutes total uncovering the pan for the last 15 minutes or so to brown. The strata is cooked when a fork poked in the middle has no resistance. Slice into squares and serve!

Morning Glory Muffins
2 1/4 cups flour
1 1/4 cup sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple, shredded
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup pecans
1 8 ounce can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease 16 muffins cups. Mix flour, sugar, cinnamon, baking soda and salt into large bowl and stir in the carrots, apple, coconut, raisins, nuts and pineapple.

In a separate bowl, whisk the eggs together with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients and blend well.

Spoon the batter into the prepared muffin cups, filling them almost to the top. Bake until a toothpick inserted into the center comes out clean about 35 minutes. Cool muffins in the pan about 10 minutes then turn out onto a wire rack to finish cooling. When cool, store in an airtight container. They are best when allowed to “ripen” for 24 hours before serving and they freeze very well. Makes 16 muffins.

Fresh Fruit with Orange-Honey Yogurt Sauce
Pineapple, cantaloupe, honeydew, kiwi, strawberries, grapefruit

Cut up all the fresh fruit into bite site pieces and section grapefruit and cut sections in smaller pieces.

For the yogurt sauce combine a 8 ounce container of vanilla yogurt, 1 tablespoon honey, 1/2 teaspoon (or more) shredded orange peel and 1/4 teaspoon vanilla. Transfer sauce into a serving bowl and chill at least 30 minutes. Drizzle sauce over the fresh fruit and garnish with a fresh mint sprig and enjoy!

There’s still time to reserve this weekend’s stay at The Firelight Inn and enjoy two free tickets to the Historic Bed and Breakfast Inns of Duluth MN Holiday Tour on Sunday. There’s also still time to take advantage of our complimentary $50 restaurant certificate when you purchase Firelight Inn gift certificates before December 10th.

Merry Christmas from Jim and Joy Fischer, Innkeepers/Owners at The Firelight Inn on Oregon Creek Duluth Bed and Breakfast

Returning guests here for their 44th wedding anniversary and their 17th return stay to The Firelight Inn on Oregon Creek Duluth Bed and Breakfast came down to the kitchen after breakfast this morning and said that this morning’s breakfast was the best they had ever had! What a compliment and we want to share the entree recipe with you.

This morning the breakfast that was delivered to each suite was Ham Potato Cheddar Strata, Blueberry Crisp, Apple Scones with Maple Butter, Lemon Breakfast Cake, Orange Juice, Coffee and Tea.

The word “strata” means layers and in this recipe layers of potatoes, ham, fluffy, rich egg custard and creamy cheese are sure to delight. We sliced the ham and potatoes on our meat slicer to get them a thin and uniform consistency.

Ham Potato Cheddar Strata

6 medium sized Russet potatoes, peeled and sliced 1/8″ thick
5 large eggs
2 cups heavy whipping cream
1 cups shredded cheddar cheese
2 cups thin sliced deli ham, chopped
pepper to taste

Preheat oven to 350 degrees. Whisk the eggs with the cream in a bowl and set aside. Have the shredded cheese and chopped ham ready to go. Slice the potatoes with a slicer or very sharp knife so that the potato slices are consistent in thickness so that they cook evenly.

Coat a 13″ by 9″ glass cake pan with non-stick spray. Cover the bottom with a layer of potatoes, overlapping slightly (or “shingling”). Add a layer of ham and cheese. Repeat these steps until the pan is full, finishing with a ham and cheese layer on top. Pour the egg and cream mixture over the top and tap the pan gently to settle the liquid. Season with pepper to taste.

Cover with foil and bake for about one hour and 45 minutes. Remove foil for the last 15 minutes to brown. Check to see if the potatoes are cooked through by poking a fork in the middle of the strata. If there is resistance, they’re not done.

Slice into squares and serve!

We would like to be your hosts for your next anniversary, honeymoon, birthday, vacation, or romantic getaway. Make your plans now to stay at The Firelight Inn Duluth MN Bed and Breakfast. Our food will delight you, our fluffy feather beds will comfort you, and as the fireplaces glow, the Firelight atmosphere will soothe your soul!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Bed and Breakfast
“Let the warmth of the firelight surround you!”

A new recipe for delicious Apple and Date Scones was enjoyed by Firelight Inn guests this past weekend. We don’t usually try new recipes on guests on a busy Saturday morning but Joy was feeling pretty confident about these, they turned out delicious and delighted our guests.

Apple and Date Scones
1 1/2 cups flour
2 Tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup butter, diced
1/2 cup oatmeal (quick-cooking)
1/2 cup apple, peeled and chopped small
1/2 cup chopped dates
1 egg, lightly beaten (use 2 if your eggs are small)
1/4 cup plus plus 2 teaspoons heavy cream
2 teaspoons coarse sugar

Preheat oven to 375 degrees. In a large bowl, combine flour, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in oats, apple and dates. Stir in egg and cream. Form dough into ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly with hands 10 times. Roll or pat dough to 1/2 inch thickness. Using a 2 inch round cuter, cut dough into rounds. Place on an ungreased baking sheet (I use a Silpat mat). Lightly sprinkle each scone with coarse sugar. Bake for 15-17 minutes or until golden brown. Let cool on pan 10 minutes. Makes about 16 scones.

We would like the opportunity to fix breakfast for you during your stay at The Firelight Inn on Oregon Creek Duluth bed and breakfast. Make your plans to stay with us soon and enjoy luxurious accommodations, a peaceful and historic setting and delicious food!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Bed and Breakfast
“Let the warmth of the firelight surround you!”

We served a new recipe to our returning guests at The Firelight Inn Duluth Bed and Breakfast this week and it was well received so we want to share this free recipe with everyone! We usually try out recipes on family and friends but Joy was confident in this one she found on a blog that she follows. It is full of blueberries, bursts with hints of orange and lemon flavor and is topped with a yummy homemade citrus glaze. Enjoy!

Lemon Blueberry Citrus Breakfast Cake

1 box lemon cake mix
1/2 cup plus 2 tablespoons orange juice (separated and reserved)
1 cup water
1/3 cup canola oil
3 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
1 cup powdered sugar

Preheat oven according to cake mix directions. Grease and flour Bundt pan and set aside. In a large mixing bowl, combine lemon cake mix, 1/2 cup orange juice, water, oil and beaten eggs. Using an electric mixer, beat mixture on low speed for 30 seconds, then increase speed to medium and beat batter for an additional 2 minutes. Gently fold in citrus zests and blueberries, mixing only until combined to prevent the batter from turning blue. Immediately pour cake batter into prepared Bundt pan and bake according to package directions or until a toothpick inserted near the center of the cake comes out clean (about 45 minutes). Cool cake completely in pan on wire rack. when cake is cool, invert to release the cake on a serving plate.

To prepare the glaze, blend the reserved orange juice with powdered sugar and mix until smooth, then drizzle over cake. Serves 10-12.

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Duluth Bed and Breakfast
“Let the warmth of the Firelight surround you!”

The Firelight Inn Duluth Bed and Breakfast shares recipes for holiday party appetizers. We had the pleasure of hosting a party this week for a group from Northern Minnesota who came to Duluth on a bus to tour our Inn, have dinner and attend the Manheim Steamroller concert.

We served Firelight Inn Sugar Cookies, Spiced Cranberry Chutney on water crackers, Avocado Crostinis with Kiwi Salsa with bacon. Those recipes are on our website. The group also enjoyed a Christmas cream cheese tortilla appetizer and stuffed mushrooms and those receipes follow.

Christmas Cream Cheese Tortilla Appetizer

Celebrating 100 years of history in 2010