Michigan Bed and Breakfast


We do all that we can to make your North Michigan travel experience the best that it can be. From our rooms to our breakfasts, we include personal touches that will make your vacation a special time worth remembering. We have included some of our guests’ favorite recipes from our bed and breakfast for you to enjoy – this is just one of the ways you can take a piece of the Grand Victorian home with you!

Blueberry Blintz

Blueberry Blintz 2013

Making the crepe:
1 cup all purpose flour
1 cup milk
3 large eggs
2 Tblsp melted butter
2 tsp sugar
Pinch of salt

Combine all ingredients with an electric mixer in a large pitcher or other container with a pouring lip. Cover with plastic wrap and let stand at room temperature for 30 minutes or refrigerate for up to 2 days. Place a nonstick or seasoned crepe pan over medium high heat. Coat the pan with a little butter. Stir the batter and pour 2 ½ to 3 Tblsp batter into the pan, lifting the pan off the heat and tilting and rotating it so the batter forms an even layer. Cook until the top is dry and set and the underside is golden. Remove the blintz to a piece of paper towel. Continue cooking the rest of the blintzes, buttering the pan and stirring the batter before starting each blintz. Stack the finished blintzes between sheets of paper towel. If not using them right away, cool and wrap airtight up to 2 days.

Lemon Curd

4 eggs yolks plus 1 egg white
¼ cup butter
¾ cup granulated sugar
Juice and grated rind of 1 lemon

In a small saucepan, place egg yolks and egg white and sugar. Stir till well combined. Add butter, cut into small pieces. Stir continually over medium heat until thickened. Add lemon juice to taste and grated rind. Remove from heat and cover until ready to use.

Assembling Blintzes

In center of crepe, place 1/4 cup blueberry pie filling.  Fold sides over the filling so the blueberries are fully enclosed and then fold the ends over to make a square. In a frying pan using med-high heat add 2 Tblsp butter and 4 Tblsp veg. oil. Place each blintz in hot oil and fry until golden on each side. Carefully lift out and place on paper towel.

To serve, place two blintzes on a serving plate. Spoon lemon curd on each blintz and sprinkle lightly with powdered sugar.


Ramekin Baked Eggs

Baked Eggs Recipe 2013

Special bakeware:
Four 6 to 7 inch Oval Ramekins
4 Tblsp butter
8 large eggs
8 Tblsp heavy cream
½ tsp pepper
8 Tblsp shredded parmesan cheese
Chervil seasoning

Preheat oven to 375 degrees
Coat inside of each ramekin with 1 Tblsp butter.
Break 2 eggs into each ramekin.
Put 2 Tblsp of cream over the eggs which should about cover them.
Spread about 2 Tblsp shredded parmesan cheese over the eggs.
Sprinkle with Chervil and pepper.
Bake at 375 degrees for 12 - 13 minutes until the egg yolks are done and the whites are fully set.

Add some garnish, toast and a couple of sausage links and you have a great tasting twist on an All-American breakfast. Enjoy!

Yield: 4 servings of 2 eggs each

German Apple Bread

The Grand Victorian Recipe

This Apple Loaf has been a fantastic hit served warm with soft butter and a hot beverage...


1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. baking soda
2 Tbs. sour milk
2 cups flour
1 tsp. vanilla
1 tsp. cinnamon
2 cups apples, peeled and chopped

2 Tbs. butter (cold)
2 Tbs. flour
1 tsp. cinnamon
1 Tbs. sugar

Preheat oven to 350 degrees.  Combine and mix all BREAD ingredients in a large bowl.  Mixture will be thick when poured into a greased 9x5 bread loaf pan.  Mix TOPPING ingredients in a small bowl until it has a well mixed crumbly texture.  Sprinkle TOPPING on bread before baking.

Bake approximately one hour.  Use a toothpick to test if done. 

Serve warm and with butter and a hot coffee or tea... Scrumptious!

Fudgy Caramel Delight

Michigan Fudgy Caramel Delight

  These have gotten rave reviews from all who have tried them! 

1 cup (6 ounces) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter  

¼ cup butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème (One 7 oz jar)
¼ cup creamy peanut butter
1 tsp. vanilla
1 ½ cups chopped lightly salted peanuts
1 package (14 ounces) caramels
¼ cup heavy or whipping cream
1 cup (6 ounces) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

For bottom layer, combine the three ingredients in a 2 cup measuring container, microwave the chips and peanut butter until melted (~1 ½ minutes). Stir until smooth. Spread onto the bottom of a lightly greased 9X13 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over med-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in 2 quart glass measuring container; microwave 1 ½ minutes or so until melted and smooth. After 1 ½ minutes stir real well to see if melted. If necessary, microwave another 30 seconds. Spread over the filling. Refrigerate until set. For the icing, combine the ingredients in a 2 cup measuring container, microwave the chips and peanut butter until melted (~1 ½ minutes). Stir until smooth and pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.



Apple-Orange Delight

Apple-Orange Delight
A guest favorite breakfast pastry!
1 Tube of crescent dinner rolls (8)
4 small peeled, halved & cored granny smith apples
3/4 Cup sugar, granulated
1 Cup orange juice

1/2 Cup Melted Butter

Cinnamon Sugar

Unroll and place separated crescents on a floured surface.  Flatten using rolling pin.  Wrap one triangle crescent around each halved apple and place in a 10" x 12" x 2" baking dish tucking the crescent points under.  Stir the butter, sugar and juice thoroughly and pour over the crescents.  Spinkle each with tsp. of cinnamon sugar.  Place in a pre-heated 350 degree oven for about 30 minutes until golden brown. 
Serve warm on a decorative plate garnished with your favorite seasonal berries or chopped pecans (pictured).


Mango Pear Crisp

 Bellaire Fruit Crisp

  Position a rack in the lower third of the oven.  Preheat the oven to 375 degrees. 
Have ready,  an unbuttered 2-quart baking dish 2 inches deep.
Peel and core:
6 medium firm ripe pears (about 2 pounds)
Slice the pears in half and then each half into 4 wedges.  Place in the baking dish.
Peel and cut into ½ inch slices:
3 slightly firm ripe mangoes
Toss with the pears.
Stir together:
¾ cup all purpose flour
½ cup sugar
½ teaspoon salt
8 Tablespoons (1 stick) cold butter, cut into small pieces
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.  Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly.  Scatter the topping evenly over the fruit.  Tap the dish on the counter once or twice to settle in the crumbs.  Bake until the topping is golden brown, the juices are bubbling, and the fruit is tender when pierced with a skewer, about 50-60 minutes.  Serve warm.

Richardi Puff Pancakes

Bellaire Michigan Puff Pancake

3 large eggs
1/2 cup milk
1/2 cup all purpose flour
1/2 cup granulated sugar
Pinch of Salt

Whisk eggs with milk.  Whisk in flour, pinch of cinnamon, sugar and salt.  Combine well.  Melt 2-3 Tblsp butter in microwave and divide this among 3 oval ramkins, being sure to thoroughly coat sides and bottom well.  Pour even amounts of batter between the 3 ramkins.  Bake at 375 degrees for 30 minutes until puffed and golden brown.  Serve immediately as they will "collapse" after a few minutes out of the oven. 
We encourage our guests to try eating the pancakes two ways: 1) The traditional American way with syrup, or 2) for a change of pace, try squeezing a small amount of juice from a lemon wedge over the pancake and then sprinkle powdered sugar to taste.  This second option provides a savory sweet/sour taste, nice touch!  Serve with bacon and sautéed apples and enjoy.   Makes 3 large servings. DELICIOUS!!

The Grand Victorian B&B | 402 North Bridge Street | Bellaire, MI 49615
| Home | Rooms | Availability | Specials | Policies | The Area | History | Recognitions | Recipes | Directions | About us
All rights reserved - Copyright ©2005 - Grand Victorian Bed and Breakfast LLC