From Our Kitchen

Enjoy a taste of The Firelight Inn on Oregon Creek Bed and Breakfast right in your own home with our delicious recipes!

Of course, the food tastes its very best when enjoyed in person at our B&B, so come visit us soon and see for yourself why guests keep returning again and again.

[View Recipes…]
We’ve had so many requests for the Frosted Pumpkin Scone recipe that hasn’t made it into a Firelight cookbook yet.  So here it is–yummy breakfast treats!

Frosted Pumpkin Scones
For the scones:
2 1/4 cups flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup butter, cold, cut in cubes
1/2 cup canned pumpkin puree
1/4 cup heavy cream
2 eggs

For the cinnamon glaze:
3/4 cup powdered sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1-2 tablespoons heavy cream

In a small bowl, mix the pumpkin, heavy cream and eggs with a whisk.  Set aside.
In a mixer using the paddle attachment, mix flour, sugar, baking powder and spices.  Add in cold butter cubes and mix until crumbly.  Slowly add in pumpkin mixture and mix until thoroughly combined.
Divide dough in half and form into a circle.  If it’s too sticky, using hands, mix in enough flour so it is easier to shape.  Repeat with other half of dough.
Cut dough into 6 wedges and place each onto a cookie sheet lined with a silpat mat.  Bake in a 375 degree oven for about 10-15 minutes. 
Cool on rack.  Make sugar glaze by whisking the sugar with heavy cream.  Using a brush, paint the tops of each scones with the glaze.  Enjoy! 

Strawberries ‘n Cream Crumb Cake
Crumb topping:
3/4 cup flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
6 Tablespoons butter, cold and cubed

1 large egg, room temperature (I usually add an extra egg)
1/4 cup butter, melted and cooler
1/2 cup milk
3 teaspoons vanilla
1 1/2 cup flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
8-10 fresh strawberries, sliced
1 8-ounce package cream cheese, softened to room temperature
1/4 cup sugar

Vanilla glaze:
3/4 cup powdered sugar
2 Tablespoons milk or cream
1/2 teaspoon vanilla

Preheat oven to 350 degrees with oven rack on lower third position.  Spray a 8-inch spring  form pan with non-stick spray and set aside.
To make the crumb topping, combine flour, brown sugar, sugar and cinnamon together in a bowl.  Cut the butter into the mixture with pastry cutter.  Set in refrigerator until ready to use.  The crumb mixture must be chilled.
To make the cake beat the egg and melted butter together in stand mixed on medium speed until combined.  Add the milk and 2 teaspoons of vanilla and beat on medium speed until thoroughly mixed.  Scrape down the sides of the bowl as needed.  Set aside.  Whisk the flour, sugar, baking powder, and salt together in a bowl until combined.  With the mixer running on low, pour the dry ingredients into the wet ingredients.  Mix until just combined.  Pour into the prepared baking pan.
In a medium bowl using a hand-held mixer, beat the cream cheese on high speed until smooth.  Add remaining teaspoon of vanilla and 1/4 cup sugar and beat until combined.  Spread over the crumb cake batter.  Layer with sliced strawberries.  Top with crumb topping and gently press the topping into the batter.
Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
To make the glaze, whisk the powdered sugar, milk and vanilla together.  Remove the sides of the spring form pan and drizzle the glaze over the cake.  Enjoy!

Buttermilk Cinnamon Bread

  • 2 cups buttermilk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cup sugar
  • 4 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt


Cinnamon Sugar:

  • 1 cup sugar
  • 1 Tbsp. cinnamon



  • 1 1/4 cups powdered sugar
  • 3 Tbsp. milk (or as needed)


Spray 2 large bread pans with baking spray. Mix buttermilk, eggs, oil and sugar together. Combine flour, baking soda, and salt. Add to buttermilk mixture. Stir until blended, but do not over mix. It should be lumpy. In a small bowl, combine 1 cup sugar and the cinnamon. Spoon some batter in the bottom of each bread pan. Sprinkle with some of the cinnamon sugar. Spoon the rest of the batter into the pans. Sprinkle the remaining cinnamon sugar over the top. With a knife, swirl the cinnamon sugar through the batter. Bake at 350 degrees for 45-60 minutes. Cool. Prepare glaze by whisking milk into sugar. Add additional milk a little at a time until it reaches your desired consistency. Drizzle glaze over tops of loaves allowing it to drip down the sides. Enjoy!

Cranberry Orange Scones

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/2 sticks very cold butter, cubed
  • 2 extra large eggs, cold
  • 1/2 cup heavy cream, cold
  • The zest of 2 large well-scrubbed oranges
  • 1/2 cup dried cranberries (I used Craisins)

In the bowl of an electric mixture, add flour, baking powder, salt and sugar.  Using the paddle attachment start the mixer on low.

Add butter and mix on lowest speed until the butter is the size of lentils.  Quickly mix eggs, cream and zest and add to flour mixture.  Combine until just blended.  Add Craisins and mix quickly.  Do not overwork the dough!

Put the dough onto a clean, floured surface and knead lightly until dough holds together.  Roll out the dough to 1/2 inch thickness and cut into 10 triangles or pie-like wedges.

Place the scones on a silpat mat on a cookie sheet.  Brush the scones with an egg wash (1 yolk mixed with 1 teaspoon cream).  Bake in a 375 degree oven for 20-25 minutes or until golden brown and enjoy!

Creme de Noya Poached Pears and Craisins

  • 4 pears, peeled, cored and sliced
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 medium cinnamon sticks
  • 1/4 cup Creme de Noya Liqueur (for almond flavor and red color)
  • 1/2 cup craisins (dried cranberries)

Prepare pears and set aside.  In a medium saucepan, mix water, sugar, lemon juice, cinnamon sticks and liqueur.  Bring mixture to a boil, then reduce to simmer.  Add pears and simmer gently until pears are tender, about 15 minutes.  Stir in craisins just before removing from the heat.  Serve warm in individual fruit or dessert cups!

Double Orange Scones with Orange Butter
This recipe was chosen and served for 8700 students for “A Sunset Breakfast” special event at the University of Georgia.  Read our blog for all the details and the quantities they used to serve 8700.  The amounts are amazing and the scones are delightful!

  • 2 cups flour
  • 1/4 cup sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1 teaspoons grated orange peel
  • 1/3 cup butter
  • 1/2 cup chopped mandarin oranges, drained
  • 1 egg lightly beaten
  • 1/2 cup milk

Combine flour, 3 tablespoons sugar, baking powder and orange peel.  Using pastry blender, cut margarine until texture resembles coarse crumbs.  Stir in orange segments, milk and egg; mix with fork just until soft dough forms.  On floured surface, knead dough lightly 10 times.  Roll or pat dough to form a six inch circle on greased baking sheet.  Sprinkle with 1 tablespoon sugar.  Cut into 8 wedges, separating slightly.  Bake at 375 degrees for 15-20 minutes or until golden brown.

For orange butter cream 1/2 cup soft butter until light and fluffy and then stir in 2 tablespoons orange marmalade.  Serve with warm scones!

Avocado Crostini with Kiwi Salsa and Bacon
Delicious appetizers that we served last week to a group of folks who toured the Inn before they went to dinner and to a concert in Duluth, MN.  They asked for recipes!

  • 8 bacon slices
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • About 4 kiwis peeled, cut into cubes
  • 1/2 cup chopped fresh cilantro
  • 2 green onions, finely chopped
  • 1 teaspoon hot sauce
  • 1 ciabatta sliced into small pieces
  • 2 avocados, halved, pitted and peeled

Cook bacon in large skillet over medium heat until crisp.  Transfer to paper towels to drain.  Whisk 1 tablespoon lime juice and honey in medium bowl.  Add kiwi cubes, cilantro, green onions, and hot sauce.  Season kiwi salsa with salt; toss gently.

Mash avocado in medium bowl.  Add remaining 2 teaspoons lime juice; season with salt and pepper.  Spread each piece of bread with mashed avocado.  Top each with salsa and a piece or two of bacon.

Spiced Cranberry Chutney Crackers

  • 1 teaspoon oil
  • 1/4 cup finely chopped onion
  • 1 cup whole berry cranberry sauce (from 16 oz. can)
  • 2 tablespoons cider vinegar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • dash of hot sauce
  • 3/4 cup whipped cream cheese spread
  • 35 water crackers

Heal oil in small saucepan over medium-low heat until hot.  Add onion; cook 3 to 4 minutes or until softened; stirring frequently.

Add cranberry sauce, vinegar, pumpkin pie spice, thyme, pepper and hot sauce; mix well.  Bring to a boil over medium heat.  Cook 10 to 12 minutes or until thickened and reduced slightly, stirring frequently.  Cool 20 minutes.  Cover; refrigerate at least 4 hours or overnight.

Just before serving, spread about a teaspoon cream cheese spread on each cracker.  Top each with cranberry mixture.  Garnish each with fresh thyme if desired.

Carrot Cake
I recently made my mom’s recipe of Carrot Cake which follows.  The comments are always the same:  “This is the best carrot cake I have ever eaten!”  Enjoy and share!

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 cup vegetable oil
  • 4 large eggs (room temperature and slightly beat)
  • 2 cups shredded carrots
  • 8 ounces crushed pineapple (drained)
  • 1 1/4 cups chopped pecans (reserve 1/2 cup for sides of frosted cake)
  • 3/4 cup sweetened coconut

Blend the dry ingredients separately from the eggs and oil.  Stir all together.  Bake at 350 degrees for 35-40 minutes in a 9 x 13 greased and floured cake pan.


  • 1 brick cream cheese (room temperature)
  • 1 stick butter (softened)
  • 1 1/4 teaspoon orange peel
  • 3 1/4 cups powdered sugar

Blend together and frost cake and enjoy!

The Governor’s Peach Pudding

  • 2 cups sour cream
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon nutmeg
  • 1/4 teaspoon maple extract
  • 2 cans (1 pound each) sliced peaches, drained and cut into small chunks
  • 1 cup chopped nuts (optional)
  • 1/2 cup raisins

Preheat the oven to 375 degrees. In a medium bowl, mix together the first five ingredients. Fold in the peaches and pour the batter into a greased 8-inch square baking pan. Sprinkle with nuts and raisins. Bake for 45 minutes or until golden brown. Let the pudding cool slightly and serve in small bowls. Yields 8 servings. This recipe is originally from The Governor’s Inn in Ludlow, VT.

Pecan Zucchini Bread

  • 2 eggs
  • 1/4 cup oil
  • 1 tsp. vanilla
  • 1/2 cup firmly packed brown sugar
  • 1 cup loosely packed shredded zucchini (about 1 medium zucchini)
  • 1 cup Post Selects Great Grains Raisins, Dates, Pecans Whole Grain Cereal
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup pecans

Preheat oven to 350 degrees. Beat eggs, oil and vanilla in a large bowl with wire whisk until well blended. Stir in sugar. Add zucchini and cereal and mix well. Let stand five minutes. Combine flour, baking powder, cinnamon, salt and pecans. Add to cereal mixture. Stir just until moistened. Spread into 8 x 4-inch baking pan sprayed with cooking spray. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to wire rack. Cool completely.

No-Bake Date Squares

  • 3/4 cup butter
  • 3/4 cup firmly packed brown sugar
  • 1 (8 oz. package) chopped dates
  • 1 (1 oz.) square semi-sweet baking chocolate
  • 3 cups crisp rice cereal
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla
  • powdered sugar

Combine butter, brown sugar, dates and baking chocolate in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture is thickened (8 to 10 minutes). Stir in all remaining ingredients except powdered sugar. Pour mixture into lightly greased 9-inch square pan. Let stand 2 hours before cutting. Cut into one inch squares. Roll squares in powdered sugar. Makes 81 squares. Tip: serve date squares in small paper or foil cups.

Cranberry Orange Muffins

  • 2 cups flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 tsp. baking powder
  • ½ tsp salt
  • grated zest of one orange
  • 1 large egg (2 eggs if using small eggs)
  • 4 Tbsp. butter, melted
  • 1/2 cup milk
  • ½ cup fresh orange juice
  • 1 ½ cups fresh cranberries
  • 1 cup pecans or walnuts (optional)

Preheat oven to 375 degrees. Grease 10 standard muffin cups with butter or nonstick cooking spray. Stir together flour, sugars, baking powder salt and zest. In another bowl, whisk together the egg, melted butter, milk and orange juice until blended. Add to the dry ingredients; stirring just until evenly moistened. The batter will be slightly lumpy. Fold in the cranberries and nuts just until evenly distributed, no more than a few strokes. Do not over mix. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Bake until golden, dry and springy to the touch, 20-25 minutes. Makes 10 muffins.

Ham and Cheese Quiche with Hash Brown Crust

  • 3 cups frozen hash browns, thawed and squeezed dry in paper towels
  • 1 Tbsp. Melted butter
  • 1 tsp. Emeril’s Original Essence
  • ½ plus 1/8 tsp. Salt
  • 1/4 cup finely grated Parmesan cheese
  • 4 large eggs
  • 1 ½ cups half-and-half
  • 1/4 tsp. Freshly ground black pepper
  • 1 cup grated Swiss cheese
  • 4 ounces baked ham, chopped

Preheat oven to 425 degrees. Lightly grease a 9-inch round glass pie pan and set aside.

In a medium bowl, combine potatoes, butter, Essence, and 1/8 tsp. salt and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pan, spreading with your fingertips to evenly cover the bottom and up the sides. Bake until the potatoes are set and golden brown about 22 to 25 minutes.
Remove from the oven and let cool on a wire rack. Reduce the oven temperature to 350 degrees.

In a medium bowl, beat the eggs. Add the half-and-half, remaining 1/2 tsp. salt and pepper and whisk to combine. Add the Swiss cheese and ham, stir, and pour into the prepared potato crust. Bake until the center of the custard is set but still slightly soft, puffed and golden brown about 30 minutes. Transfer to a wire rack and let cool for 20 minutes before serving. Slice and serve. Makes 6 to 8 servings.

Cheese Danish Muffins

  • 1 package 4 oz softened cream cheese
  • 2 Tbsp. Sugar
  • 1 Tbsp. Lemon juice
  • 1 egg
  • 1 1/4 cups milk
  • ½ cup melted margarine
  • 1 Tsp. Grated lemon zest
  • 2 ½ cups flour
  • ½ cup sugar
  • 3 ½ Tsp. Baking powder
  • 1 Tsp. Salt

In a bowl cream together cream cheese, sugar and lemon juice. Set aside. In another bowl, beat egg lightly with a fork; add milk, margarine and zest. In another bowl combine flour, sugar, baking powder and salt. Add egg mixture; stir until blended. Spoon batter into prepared muffin tin, filling half full. Place 1 Tbsp. Cheese mixture over each; top with remaining batter. Bake in preheated 400 degree oven for 20 minutes.