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!

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

BREAD INGREDIENTS:

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

TOPPING INGREDIENTS:
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 until bread passes the scientific method of using a toothpick to test if done, or approximately one hour. Serve while warm and enjoy this wonderful treat with a hot coffee or tea!

Fudgy Caramel Delight

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

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

FILLING
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

CARAMEL LAYER
1 package (14 ounces) caramels
¼ cup heavy or whipping cream

ICING
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.

Magnifique!

Apple-Orange Delight

Here's a fabulous breakfast pastry!
1 Tube of crescent dinner rolls (8)
1-2 Unpeeled and chopped Granny Smith apples
1 Cup sugar, granulated
1 Cup orange juice

Place the crescents on a flat surface and distribute the chipped apple evenly on each. Roll the crescents, folding the sides inward to enclose the filling. Space the rolled crescents in an 8" x 8" x 2" pyrex or similar baking dish. Stir the sugar and juice thoroughly and pour over the crescents. Place in a pre-heated 375 degree oven for about 20-25 minutes, or until golden brown.
Serve warm on a decorative plate garnished with your favorite berries of the season, and 'Viola'!

Mango Pear 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
Add:
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

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

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 Inn | 402 North Bridge Street | Bellaire, MI / 49615 | Toll free: (877) 438-6111