Beautiful and delicious baked entree! Perfect for brunch. You may vary the fillings to suit your own taste. Will hold for up to 60 minutes on a warm pan and covered.
Rich buttermilk biscuits with a hint of lavender. These biscuits are served frequently at George Washington Inn with butter and a variety of lavender jams. We also have the mix available for purchase in our gift shop.
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.
While some don’t see asparagus as a breakfast food item, there is something satisfying about a bite with the earthiness of the asparagus against the creamy egg yolk. Pancetta can also be used as a topping in place of bacon for an Italian flare.
This is a coffee cake recipe handed down to me by my grandmother. She made it every year when the Episcopal Bishop visited their small church in East Helena, Montana
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 variation on eggs Benedict is a guest favorite. The traditional hollandaise sauce is replaced with our Meritage Sauce, a wine reduction cheese sauce.
This light sauce is wonderful folded into any selection of fresh fruit you may have on hand.
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