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Breakfast at the Berry Patch Bed and Breakfast

There's nothing quite like waking up with the aroma of freshly brewed Pennsylvania coffee and scrumptious food baking in the oven. Here at the Berry Patch we use nothing but the freshest ingredients, locally grown produce when possible and free range eggs when available. Everything we serve is made from scratch, indulge in an array of fresh muffins or scones daily.

Breakfast is normally served at 9:00 a.m. daily. For those early birds who have a busy day, please let us know and we can arrange do serve breakfast as early as 8:00 a.m.

Recipes From Our Kitchen

Use the following recipes to get a taste of the country cooking you will enjoy as a guest of The Berry Patch B&B.

Easy Bacon Pie

Ingredients:

12 slices of bacon, crisply cooked and crumbled
1 C. shredded natural Swiss cheese (4 ounces)
1/3 C. chopped onion
1/2 C.Original Bisquick
1 C. Milk
1.8 teasp. pepper
2 eggs

Directions:

Heat oven to 400 degrees. Grease pie plate, 9x1 1/4 inches. Sprinkle bacon, cheese and onion in the pie plate. Stir remaining ingrediants until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Yield: 6 servings.

 

Blueberry Breakfast Cake

Ingredients:

2 C. all purpose flour

1/2 C. sugar

2 teasp. baking powder

1 egg, lightly beaten

1/2 C. milk

1/4 C. butter or margarine, softened

1 teasp.grated lemon peel

2 C. fresh or frozen blueberries

Topping:

1/3 C. sugar

1/4 C. all-purpose flour

1/4 C. finely clopped walnuts

1/2 teasp. ground cinnamon

3 T. cold butter or margarine

Directions:
In a mixing bowl, combine flour, sugar and baking powder.  Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened.  Fold in the blueberries.  Spread in a greased 9 in. square baking pan.  For topping, combine sugar, flour, walnuts and  cinnamon.  Cut in butter until mixture is crumbly.  Sprinkle over batter  Bake at 350 degrees for 40-45 minutes or until cake tests done.  Yield: 9 servings.

 

Baked Puffy Omelets with Salsa

Ingredients:

6 Eggs

1/2 cup Sour Cream

1/2 cup Cottage Cheese

2 cups shredded Cheddar Cheese

1/2 cup Salsa

Directions:
In a medium bowl, beat the eggs well. Add the sour cream and cottage cheese, gently beat to blend well. Stir in the cheddar cheese. At this point, you can put the mixture in the refrigerator and continue in the morning.

Grease 6 individual ramekins. Ladle the mixture evenly among the ramekins. Bake in a preheated 350 degree oven for 20 minutes. As the omelets begin to puff, you can turn the oven off and then the residual heat gently finish cooking the eggs. Cool slightly before serving garnished with salsa, sour cream, chopped green onions and tortilla chips, if desired

 

Broiled Grapefruit

Ingredients:

2 grapefruits, preferably Ruby Red

1/4 cup dark rum  or light  I use dark

1/2 cup packed brown sugar

1 tsp. ground cinnamon

Directions:
Preheat the Broiler.
Cut each grapefruit in half across its equator. With a grapefruit knife or paring knife, cut the fruit away from the rind around the circumference of the fruit. Section each segment by running the knife from the center, along the membrane, to the rind. This will loosen the fruit, making it easier to eat. Place the grapefruit halves in a casserole dish or baking pan.

Drizzle 1 Tbsp. of rum over each grapefruit half. Poke a few holes in the flesh if the rum does not soak in.

Combine the sugar and cinnamon and divide the mixture equally among each of the grapefruit halves. Broil for 4-5 minutes, or until the sugar and juice boil and the sugar starts to darken. Serve each grapefruit half in a small bowl, and pour any excess liquid on top of each portion. If desired, splash with a little extra rum before serving. 

Ham and Egg Strata

Ingredients:

10 slices Hearty white bread, remove crusts and cut into cubes

11/2 c. Cheddar cheese, shredded

11/2 c. diced ham

12 eggs

2T. instant minced onion or flakes - sometimes I use fresh

11/2 tsp. salt

3 tsp. dry mustard

41/2 c. milk

Directions:
Spray a 9 x 13-inch glass pan and a 7 x 12-inch glass pan with butter flavored spray and place the bread in the bottom of pans. Sprinkle diced ham & cheese on the bread. * Sprinkle instant onion over ham & cheese. In a medium bowl mix the eggs, salt, dry mustard, and milk. Pour the egg mixture over the casserole. Cover with plastic wrap and refrigerate overnight.
Bake in a 350° oven for about 45 - 50 minutes

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