Using coconut milk in these scones makes a great, light scone, but also avoids lactose tolerance issues for your guests. There are as many variations on this same basic scone recipe as you have imagination. One of our guest's favorites is Pina Colada scones - with coconut, dried pineapple and
This particular cookie was the prize winner in the 1962 Pilsbury Cookie contest! It was my altime favorite cookie growing up. What make them different from most cookie recipes is that you mix the flour and sugar together first and then add the wet ingredients.
Poached Pears in Red Wine Sauce. Served as a first course, these are tasty, pretty, and popular with guests.
Our recipe is now featured in several breakfast cookbooks! This dish is a beautiful dark pink-red in color and the taste is rich and full of luscious berries. Since one of the bounties of the Long Beach, Washington Peninsula, the location of Boreas Inn, is the cranberry, we use them frequently.
I grew up with my Mom making these for the family.These cookies have a wonderful hint of orange zest and nutmeg. The trick is not to over bake them. Trust me they won't stay in the cookie jar for very long!
These Morning Glory muffins are a big hit here at the Inn. They are extra moist and loaded with raisins, carrots, apples, coconut, pineapple and walnuts. They can be made into gluten free muffins that are almost as good as the standard version by simply substituting your favorite gluten free
The sweet smell of bluberries and maple wafting off of this decadant breakfast dish is simply delightful! As the serving spoon gently lifts the creamy custard and berries from the dish, steam rises and teases with the perfect morning frangrance.
A beautiful and delicous dessert that shows off the Pacific Northwest summer stone fruit. May be made with apricots, peaches or pluots.