Recipes | Breakfast | | Hallauer House Bed & Breakfast oberlin ohio bed and breakfast
14945 Hallauer Rd. Oberlin, OH 44074

Recipes From Hallauer House B&B

Breakfast

The word “Breakfast” means a break from the fast of the night. But often people will skip this meal or just ‘grab a bite’ on their way to starting the day. But here at Hallauer House Bed & Breakfast our philosophy is “Eat Breakfast like a King, Lunch like a Prince, and Dinner like a Pauper!” So when you have breakfast here, you will be eating like a King! Come on in and taste the goodness. You will not forget it and you will not leave hungry!

Be sure to check our 1830 HH Blog for more recipes!

Sample  of Complimentary Savory Entree Menu
  • Chilled Two Tone Melon Soup with dollop of Whipped Cream and  Mint sprig
  • Hallauer House Muffin with praline topping.
  • Four Cheese Herb Quiche made with fresh herbs from our garden – Dill, Thyme, Chives, & Parsley – served on a bed of fresh organic Spinach and topped with an herb infused tomato.
  • Honey baked caramelized Ham triangles
  • Coffee with choice of Gourmet Flavorings:
  • Tea – 39 choices of loose leaf or bagged:
  • Hot Chocolate4 varieties

A Keurig coffee maker is also available with a large selection of tea, coffee, hot chocolate, and apple cider.

All Special diets can be accommodated with advance notice.


Sample of Complimentary Sweet Entree Menu 

  • Pina Colada Sorbet topped with light whipped cream and marachino cherry
  • Delicately soft Cream Scones served with Devonshire cream and choice of jams and jellies
  • Puffy Top Hat Pancakes filled with cherry almond sauce and topped with a dollop of whipped cream
  • Honey mustard savory sausage links
  • Coffee and tea as above

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Cinnamon Coffee Cake

Cinnamon Coffee Cake

  • 1 c. flour
  • 1/4 c. sugar
  • 1/4 c. packed brown sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/2 c. buttermilk
  • 1/3 c. margarine (softened)
  • 1 egg
  1. Mix ingredients together
  2. Put in 9″ round pan
  3. Sprinkle on TOPPING MIX
  4. Refrigerate overnight
  5. Bake at 350 about 20-25 min. Cut into 6-8 pieces

TOPPING MIX
1/4 c. packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. chopped nuts (optional)


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Cold Melon Soup

Cold & Frothy Melon Soup

  • 6 c. peeled, seeded, cut-up melon
  • 3/4 c. apricot nectar in jar
  • 3/4 c. plain yogurt
  • 1 T. freshly grated ginger
  1. In blender. combine half of all ingredients
  2. Cover and blend until smooth
  3. Transfer to large bowl
  4. Repeat with remaining ingredients
  5. Stir mixture thoroughly
  6. Cover & refrigerate at least 2 hrs.
  7. Ladle soup into chilled bowls
  8. Garnish and serve (Serves 6-8)

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Hash Brown Quiche

Hash Brown Quiche

3 cups, shredded frozen hash browns, thawed and drained
4 T. butter, melted
3 large eggs
1 cup half and half
1 cup shredded cheddar cheese
Salt, pepper, and herbs of choice
Optional: 3/4 c. diced ham and/or 1/2 c. sliced green onion

  • DIRECTIONS
  • Dry hash browns between paper towels
  • In 9-in pie plate, toss hash browns with butter and press   into bottom and up sides of pie plate
  • Bake crust at 400 degree for 20 to 25 min. till brown and crisp
  • Meanwhile combine the remaining ingredients
  • Lower the oven temperature to 350
  • When hash brown crust is ready, pour egg mixture over it and return to over. Bake for about 30 min. until quiche is light brown and puffed. Knife inserted in center will come out clean.

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Puff Pancake with Cherry Sauce and Almonds

Puffed Pancake with Cherry Almond Sauce

Pancake:
2 T. butter
1 1/4 c. flour
1 T. sugar
1/4 tsp. salt
1 1/4 c. milk
4 eggs

Preheat oven to 375 degrees. Divide butter into 4-6 10oz. custard cups. Place in oven long enough to melt butter. Combine flour, sugar, and salt. Add milk and eggs, beat until smooth. Divide batter into the hot custard cups. Bake 30-35 minutes and watch the pancake rise!

Cherry Almond Sauce
1 can Cherry Pie Filling
1/2 stick butter
1/3 c. brown sugar
1/4 cup light corn syrup
1/2 tsp. almond extract
Cook all ingredients except extract til blended & bubbly. Remove from heat, add extract. Mix and ladle into puff holes.


CIVIL WAR HARDTACK

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Civil War Hardtack

  • 5 Cups Flour (unbleached)
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Salt
  • 1-1 1/4 cups Water
  1. Combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not sticky.
  2. Take the dough and flatten it out onto a greased cookie sheet.
  3. Roll the dough into a flat sheet appr. 1/2 inch thick.
  4. Using a bread knife, divide the dough into 3×3 inch squares.
  5. Take a 10-penny nail, put a 3×3 matrix of holes into the surface of the dough, all the way thru, at even intervals
  6. Bake in 450 degree oven for apr 20 Min., till lightly browned. Take out and let cool.

    Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else you will have a hard time chewing.