Birds Nest Pancakes
From The Penrose Inn

2 cups flour
1 table spoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 eggs - separated
1 cup sour cream
¼ cup melted butter
1 cup milk

Mix dry ingredients. Add wet ingredients. Beat egg whites stiff and fold in.

Meusli - Serves 6
From The Nestle Inn

1 cup rolled oats
I cup plain yogurt
1 cup buttermilk
½ cup maple syrup
½ cup sunflower seeds
½ cup sesame seeds

Combine all ingredients and refrigerate overnight. In the morning, stir in a little milk or cream to suit your taste. Serve with nuts and fresh or dried fruit.

Baked Eggs with Artichokes and Parmesan - Serves 2
From The Baird Tavern

1 tablespoon unsalted butter, room temperature
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
8 canned artichoke heart quarters, drained well, patted dry
2 large eggs
2 tablespoons (packed) freshly grated Parmesan cheese

Rub butter onto bottom and sides of two 3/4-cup souffle dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper and cheese. Bake at 400 degrees F until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.

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