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Unique Inns 13 hours ago |
Favorite Recipes
In the time-honored tradition of sharing recipes, the award-winning chefs of Unique Inns invite you to taste their favorite selections. Home-style comfort foods, exotic dishes and twists on classics, all inspired by seasonal ingredients.
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Ravens' Crab-less CakesStanford Inn's own Ravens' Restaurant came up with this amazing crab-less cake recipe. A wonderful interpretation of the classic, these cakes make a fabulous appetizer or brunch dish. 
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Dried Wild Blueberry SconesFrom 1801 First Inn This is one seriously delicious scone recipe from 1801 First Inn. The sweet intensity of the dried blueberries paired with the orange zest offers a truly tasty combination. Keep some dried blueberries on hand & bake some scones for a quick brunch recipe that is perfect anytime of the year.
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Awesome Blueberry Stuffed French ToastFrom Abbeymoore Manor Bed & Breakfast Inn This incredible recipe has been passed down from previous innkeepers at Abbeymoore Manor Bed & Breakfast Inn & it is definitely one to hold on to. Garnish your dish with fresh berries & serve with crispy bacon or sausage to further impress your dining guests!
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Vegan "Eggs"From Abbeymoore Manor Bed & Breakfast Inn These Vegan "Eggs" are served at Abbeymoore Manor Bed & Breakfast Inn as a great alternative to traditional scrambled eggs. This recipe is easy to make, quick to prepare and very adaptable so you are able to put your own spin on things and have some fun with it!
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White Chocolate Cherry SconesFrom Abbeymoore Manor Bed & Breakfast Inn Simply put, these are the most decadent scones Anne the innkeeper makes. She loves to serve these wonderful scones up warm while the white chocolate is still melted inside and watch the look on the guests faces. Yum!
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Thanksgiving Pecan TartFrom Abigail's Hotel We all have many things to be thankful for, now & throughout the year. Celebrating with a special dinner alongside family & friends is a wonderful custom. For a delicious variation for dessert, try this nutty tart recipe from Abigail's Hotel instead of the usual pumpkin pie or as an addition to a new tradition!
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Chocolate Heaven TorteFrom Abigail's Hotel This flourless Chocolate Heaven Torte recipe from Abigail's Hotel is versatile, easy to make and best of all - tastes deliciously stunning. Chef Victoria recommends serving this delightfully rich torte in small slices at room temperature with a good quality ice cream for absolute bliss!
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Cranberry Raspberry MousseFrom The Shelburne Inn The Shelburne Inn served this delightful summer dessert at a Wild Mushroom event with guest Dawn Jump of Jumpin' Good Goat Dairy. Antioxidant-rich cranberries grow in abundance around the Inn and find their way into many offerings - both savory & sweet!
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Wine Country Inn GranolaFrom The Wine Country Inn Here is a quick and simple granola recipe that is a guest favorite at the Wine Country Inn. This granola turns out perfectly every time, is very adaptable... and addictive!
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Filet of Idaho Trout MeunièreFrom River Dance Lodge For a simple trout recipe that delivers incredible results try River Dance Lodge Chef David Amar's light and flavorful Idaho trout meuniere. Classic and absolutely satisfying, this is one dish for fish that is not only elegant, but easy to make!
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Cherry Cobbler - Vegan, Gluten-Free, & Raw!Recently, the Stanford Inn by the Sea's Ravens' Restaurant made it to #1 on VegNews' Vegan Bucket List in VegNews Magazine! Inspired by their own Certified Organic Gardens, the Ravens' nationally acclaimed food has been described as out of this world. Try this delectable vegan, gluten free, raw cherry cobbler recipe and enjoy a dessert that you can feel good about!
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Corn Fritters with Poached Eggs, Smoked Salmon & Crème FraicheFrom Inn at Occidental This guest favorite always earns rave reviews and is a real treat! This tasty recipe is surprisingly simple and perfect for a Sunday morning or anytime you want to impress.
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Chocolate Banana BreadFrom Abigail's Hotel Abigail's Hotel is known for romance and also for its delicious gourmet goodies. Chef Matt's easy to make and very tasty decadent chocolate banana bread recipe is wonderfully moist and an instant classic!
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Decadent Spiced Molten Chocolate Mountain with Rum-Ginger Ice CreamFrom Groveland Hotel at Yosemite National Park Legend has it that chocolate lava cake was the result of a culinary mishap. The dessert was meant to be individual chocolate cakes, but a chef took them out of the oven to soon, and the centers were still liquefied. Since there was no time to cook them further, the dessert was simply introduced as chocolate "lava" cake! However, this famous decadent spiced molten chocolate mountain with rum-ginger ice cream recipe from the Groveland Hotel is no mistake and is without doubt -simply irresistible.
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Holiday Gingerbread CookiesFrom The Shelburne Inn Christmas baking wouldn't be complete without a batch of fantastic gingerbread! Experience the festive richness, texture and old-fashioned good taste of this dreamy gingerbread recipe from the Shelburne Inn.
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Perfect Norwegian Potato LefseFrom The Shelburne Inn This popular Shelburne Inn recipe is collaboration with a friend of innkeeper Laurie Anderson, who used to make Lefse together. On one occasion Laurie paid meticulous attention to every step of the production and wrote the recipe down. The lefse was perfect and the recipe seemed to be a combination of their grandmother's recipes and their combined experience. The Inn serves it buttered with sugar, cinnamon or cranberry sauce rolled up inside.
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Innkeeper's Mussel ChowderFrom The Shelburne Inn When Tony and Ann Kischner took over the restaurant at The Shelburne Inn in 1981, their new chef became ill on opening night. David Campiche, the Innkeeper, who resided at the inn with his family at that time, offered his help. The chef pointed to a large bag of fresh mussels and asked if he could come up with a soup or chowder using them. David dove in and to his and everyone's delight, the chowder was a hit and became a fixed item on the menu for many years.
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Victoria's Pumpkin Apple Streusel MuffinsFrom Abigail's Hotel What better way to celebrate the coming of fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra. These muffins are a hit with guests at Abigail's!
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The Inn at Occidental's Homemade GranolaFrom Inn at Occidental This recipe is quick, easy, and very tasty. Almonds, walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed. This granola recipe never fails to get compliments from guests!
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Easy Oregon Buttermilk PancakesFrom Pine Ridge Inn Want to make perfect buttermilk pancakes? Keep it simple! Everyone loves these easy Oregon Buttermilk Pancakes. They are wonderfully thick with a light, fluffy texture, and the delicious flavor only hints at the richness of the buttermilk. And the secret to make sure they turn out great: don't over mix!
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Apple Spice CakeFrom Abigail's Hotel This moist cake features a delicious combination of apples and spice that blend perfectly together. The smell of this cake when it is baking is truly heavenly! Wonderful as a morning treat or serve with lightly sweetened whipped cream for a satisfying dessert.
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Hot Cross BunsFrom The Shelburne Inn Traditionally, these buns are served for breakfast on Good Friday. Because the innkeepers at the Shelburne Inn like them so much, they are served all Easter week, as they are a festive addition to the breakfast table, with a cross on top, and shiny with their sugar glaze coating.
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Cottage Grove Inn QuicheFrom Cottage Grove Inn This flavorful quiche is served to guests of the Cottage Grove Inn providing a delicious and filling start to a day exploring wine country. Create this savory classic at home to wow your own guests. Add your own choice of fillings for a personal flair.
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Portobello and Roasted Garlic Cheesecake w/ Balsamic Syrup & Crispy OreganoThis is a recipe Chef Valoppi came up with years ago. Many people are taken aback by the concept but when they try it and find out that it is light and flavorful, not heavy or like dessert cheesecake they revel in the idea of something so different.
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Delicious & Healthy Granola BarsFrom Abigail's Hotel The nice thing about this recipe is you can substitute the coconut and chocolate for anything you prefer or keep them and add anything else, like whole almonds, cashews, dried cranberries, raisins and anything else you can imagine! Enjoy!!
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Overleaf Lodge SconesFrom Overleaf Lodge & Spa Many of our Overleaf Lodge guests request recipes of our breakfast items. Here is the yummy scone recipe that so many of you devour during your stays with us. Give it a try and add one of your favorite fruits (dried or fresh) or nuts. Have fun!
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CoconOAT CookiesFrom Pine Ridge Inn Made fresh daily and served in the lobby at the Pine Ridge Inn, these cookies are a favorite among guests. Treat yourself to the warm comfort of homemade coconut oatmeal cookies fresh out of the oven, curl up with a cup of cocoa or glass of milk and enjoy!
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Roasted Butternut Squash SoupFrom Campbell House A wonderful treat on a rainy fall day, this nutritious soup is a great way to make use of abundant local squash. For a personalized presentation, swirl with cream or a flavored oil and top with seeds, sprouts or fresh herbs.
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Roasted Vegetable LasagnaFrom Groveland Hotel at Yosemite National Park Wow your guests with this twist on a crowd-pleasing classic. A fantastic dish to showcase local produce after a trip to the farmers market. This savory vegetable lasagna works well as a compliment to seafood, especially when paired with a favorite white wine.
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Potato TortaFrom Inn at Occidental Warm, comforting and sure to get you through the day's adventures, this hearty potato dish works for breakfast or lunch. Serves as a tasty side to omelets or any other breakfast favorite for up to six people. Try serving with your own signature sauce for a personal twist.
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No Trespassing Blackberry PieFrom The Shelburne Inn What could be better than spending a warm summer afternoon picking plump, perfectly ripe blackberries? Enjoying the Shelburne Inn's No Trespassing Blackberry Pie! With a flaky golden crust and prefectly tart filling, this classic crowd pleaser is so tasty it's worth the brambles and purple-stained fingers.
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