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Country Willows Recipes


From time-to-time we add new recipes, while leaving the previous favorites for future reference. We hope you will try some yourself – perhaps a reminder of your Country Willows breakfast experience.

 

Country Willows Berry Muffins


 

As a prelude to breakfast, these muffins go nicely with that first cup of coffee or tea.  Use mini-muffin pans for a diminutive size and guilt-free enjoyment!  These are quick and easy to make.

Blueberry MuffinsBlueberry MuffinsThere's nothing like moist, hot blueberry muffins fresh out of the oven in the morning.

2½ cups unbleached white flour *
2½ teaspoons baking powder
1 scant cup sugar
¼ teaspoon
salt
1 cup milk
½ cup (1 stick) butter, melted
2 eggs
Grated zest of one lemon (optional)
1½ cups blueberries (or other berries in season)

Preheat oven to 375ºF.  Grease mini-muffin pans or about 18 muffin cups. Sift together the flour, baking powder, sugar, and salt.  Make a well in the middle of the flour mixture and add milk, butter, eggs and zest.  Gently mix ingredients until well blended.  Fold in the blueberries that have been dusted with a little flour.  Spoon batter into cups.  Sprinkle tops with a little sugar; bake for 10 to 20 minutes depending on size, or until light brown.

* You may substitute white whole wheat flour (King Arthur) for part of the white flour

 
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Country Willows Granola


 

Snow on Front YardSnow on Front YardSnow on Front Yard

Chilly winter weather is a great time to get cozy and warm in the kitchen while mixing up a batch of Country Willows granola. A long time favorite here at the Inn, our granola is offered self-serve style during breakfast and is also sold in our gift shop year round. Chock full of healthful ingredients, the recipe can be easily doubled (or even tripled) for an extra large batch. Your extra efforts will reward you with a tasty treat for days to come!

 

Mix the following ingredients in a large bowl:

5 cups old fashioned rolled oats (not quick oats)
1 cup each:
   Sunflower seeds
   Green pumpkin seeds
   Sesame seeds
   Wheat germ
   Non-fat milk powder
   Thinly sliced, then chopped fresh coconut (optional)
   Whole almonds
   Raisins

Mix liquid ingredients in a small bowl:
   1 cup canola or sunflower oil
   1 cup honey or maple syrup ( I use ½ cup of each)

Add liquid ingredients to large bowl and mix well. (hands are best)
Preheat oven to 250 º
Spread onto rimmed cookie sheets and bake 1 to 1½ hours until toasty brown.
Turn and stir every 15 minutes.

Let cool in large bowl. Break up any clumps and store in glass jar or freezer bags.

 

GranolaGranolaGranola
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Apple Slices with Honey Lemon Poppyseed Glaze


Use those crisp beautiful fall apples in a delightful first course. It's fresh tasting and not too sweet. Using two color apples provides contrast and interest!  Serves 4.

ApplesApplesApples

4 medium slightly tart apples (2 red, 2 green)
4 t. lemon juice
¼ c. honey
2 t. poppy seeds
2 t. lemon zest
¼ c. chopped pistachios (or nut of your choice)
¼ c. dried cranberries
Mint garnish

Core and cut apples into ¼ inch slices. Toss in 2 t. lemon juice. Combine honey, poppy seeds, remaining lemon juice and zest to create a glaze. Pour over apples and mix. Arrange in a mound on a small plate. Sprinkle with nuts and cranberries and a garnish of mint.

 

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Pumpkin Spice Pancakes


A favorite of our guests, these pancakes are wholesome, light, and fragrant while cooking on the grill. Serve piping hot with real maple syrup and maple cranberry butter.  Serves 4 to 6.

1 c. unbleached flour
¼ c. whole wheat flour
2 T. brown sugar
2 t. baking powder
½ t. cinnamon
½ t. nutmeg
¼ t. cloves
¼ t. allspice
½ t. salt

1 1/3 c. milk
1 t. vanilla
¾ c. canned pure pumpkin
4 eggs, separated
¼ c. (1/2 stick) unsalted butter, melted
Optional: toasted pecans, chopped

Stir together first 8 ingredients in large bowl In another bowl, whisk together pumpkin, milk, egg yolks, melted butter, and vanilla. Add pumpkin mixture to dry ingredients; whisk just until smooth.

Beat egg whites until stiff but not dry. Fold whites into batter in several additions. Heat grill or pan with a little oil and butter mixture. Pour 1/3 c. portions onto skillet and cook until bubbles appear on surface of pancakes and bottoms are brown (about 1 ½ minutes per side). Sprinkle pecans on top if desired before flipping. Flip and repeat with remaining batter, renewing oil/butter mixture between batches.

 

Pumpkin Pancakes 1Pumpkin Pancakes 1Pumpkin pancakes on the griddle.
Pumpkin Pancakes 2Pumpkin Pancakes 2Golden Pumpkin pancakes ready to serve hot off the griddle.
 
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