New breakfast recipes this morning at our Bed and Breakfast Inn

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This morning I felt confident enough to try out two new recipes for our guests. They enjoyed Spiced Apple Cinnamon Bread and Cranberry Pecan Scones along with Wild Rice Quiche, Fresh Fruit and Greek Yogurt, Orange Juice and Alakef Brazil Coffee.

I found the recipe for the Spiced Apple Cinnamon Bread in the newspaper months ago and made it my own using my homemade applesauce rather than a name brand. The bread is delightfully moist and delicious. Enjoy the recipe!

Spiced Apple Cinnamon Bread

Pan of spiced apple cinnamon bread just out of the oven this morning at The Firelight Inn on Oregon Creek Bed and Breakfast in Duluth Minnesota

Spiced Apple Cinnamon Bread

Slices of Spiced Apple Cinnamon bread with chunks of apple and raisins served this morning at The Firelight Inn on Oregon Creek B&B in Duluth Minnesota

Mist your loaf pan or individual bread pans with cooking spray and sprinkle a little brown sugar in the bottom of each pan.  In a large bowl, whisk together 1 cup of applesauce, 1 cup packed brown sugar, 4 Tbsp. melted butter, 2 large eggs and 1 tsp. vanilla.  In a separate bowl, whisk together 1 cup flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. salt.  Stir flour mixture into applesauce mixture until just combined.  Fold in 1 peeled, cored and chopped apple and 1/2 cup raisins.  Pour batter into prepared pan and bake at 350 degrees until a toothpick inserted comes out clean.  My individual loaf pan baked for 25 minutes.  Cool, remove from pan, slice and serve!

The Cranberry Pecan Scones recipe came from the Prevention website and I used plain vanilla yogurt with some vanilla rather than vanilla yogurt (that I forgot on my grocery list!) and the scones tasted yummy.  I served them with some clotted cream and our guests so enjoyed them.

2 cups whole wheat flour
1 cup chopped pecans
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup plain yogurt
1 tsp. vanilla
2 Tbsp. canola oil
1 tsp. freshly grated orange zest
2/3 cup dried sweetened cranberries

Whisk together the flour, pecans, baking powder, baking soda and salt in a large bowl.  Whisk together the yogurt, vanilla, oil and orange zest in a small bowl.
Make a well in the center of the flour mixture and add the yogurt mixture and cranberries.  Stir just until blended.  Form the dough into two small balls and flatten to about 1/2 inch, then cut into five or six triangles.  I sprinkled the tops with Sugar in the Raw.  Bake 20 minutes at 375 degrees or until lightly browned on a cookie sheet lined with a Silpat mat.

Cranberry Pecan Scone Recipe

Cranberry Pecan Scone served this morning at The Firelight Inn on Oregon Creek B&B

Cranberry Pecan Scones Recipe

Cranberry Pecan Scones served this morning at The Firelight Inn on Oregon Creek Bed and Breakfast

 

 

 

 

 

 

 

 

 

We would be so honored to fix breakfast for you and we hope to see you on your next trip to Duluth!

Jim and Joy Fischer, Owners/Innkeepers
“Let the warmth of the Firelight surround you!”

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