Breakfast at the award-winning Angel at Rose Hall, our Arkansas bed and breakfast, is indeed a sumptuous affair.
Wake up to the aroma of our own gourmet blend of coffee brewing or to the smell of one of our baked specialties. Breakfast is served daily in our spacious breakfast room, tastefully served to you at your own individual table.
Our bed and breakfast recipes have been carefully created and prepared by the resident innkeepers. Each recipe has been tested to insure guest satisfaction. Please feel free to copy and share our recipes with your friends and family as a memory of your trip to the Angel at Rose Hall, in Historic Eureka Springs, Arkansas.
Our Full Gourmet Breakfast
Fresh Seasonal Fruit Compote
Egg and cheese Soufflés, Vegetable quiche, French toast, blueberry pancakes, ham and cheese omelets, Brie, apple, onion and sausage puff,Ham Strata, Breakfast Frittata, Pecan-encrusted Belgium waffles.
Breakfast corn scones, breakfast potatoes, biscuits
Sausage links or patties or thick-cut smoked bacon
Lemon poppy seed cake, carrot cake, strawberry shortcakes, a variety of cheesecakes, pumpkin bread, banana nut bread, apple pie
Juice, coffee and assortment of teas
No excuses, our recipes have been tested,and are used daily, so go for it,take out the mixing bowels and bake and cook.
OUR BEST-EVER CHOCOLATE CHIP COOKIES
3/4 cup butter
1 1/4 cup firmly packed light brown sugar
1 tablespoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
11/2 cup semi-sweet chocolate chips
Combine butter, brown sugar, and vanilla in large bowl. Beat with electric mixer until well blended. Beat egg into mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chips. Drop rounded tablespoonfuls of dough three inches apart onto ungreased baking sheet. Bake 8-10 minutes at 375 degrees.
For those who like nuts, add ¾ of walnuts into creamy batter.
3 cups of flour
1 8 oz. pkg. cream cheese
3 sticks of real butter
Soften butter and cream cheese and mix. Add flour and mix well. Form into 3 balls. Can be kept in refrigerator for up to 1 week or freezer for 30 days. Makes three pies
3/4 cups of 1/2 and 1/2 cream
8 eggs ( mix with 1/2 and 1/2)
¼ cup feta cheese
½ cup Swiss cheese
½ cup of frozen spinach (remove excess liquid)
Mix the above items into prepared unbaked quiche crust, place into 350-degree oven for 50 to 60 minutes. Remove from oven. Let cool before cutting.
You may use any ingredients that you prefer, chicken and broccoli etc.
MINI CHEESE SOUFFLE
1 package Grand biscuits
2 eggs for each soufflé
10oz. Pyre custard cups
Small hand full of medium sharp cheese grated
6 to 8 oz of ½ and ½ cream for each soufflé
Flatten and roll out each biscuit on a floured surface. Spray each custard cup with Pam cooking spray. Place flatten biscuit in custard cup add a small hand full of grated sharp cheese inside of custard cup. Beat eggs with ½ and ½ mixture, pour into custard cup.
Bake for 45 minute at 350 degrees. Gently remove from custard cup and place on plate, garnish with chopped parsley.
SAGE SAUSAGE AND BRIE EGG DISH
1 package of puff pastry (I use Pepperidge farm)
1 roll of sage sausage cooked, drain grease
1 large apple cooked
1 large onion cooked
2 1/2 to 31/2 cups of Â½ and Â½ cream
4 oz of Brie cheese
Cook sausage, apples and onions, let cool and set aside. Defrost puff pastry; roll out 2 sheets on floured surface. Place in a greased Pyrex 8x14 dish. Piece together the 2 sheets of puff pastry to form a crust, sprinkle cooked sausage, apple and onion mixture to bottom of pan. Pour beaten eggs and ½ and ½ into pan. Cook in oven for 45 to 60 minutes at 350 degree until it puffs. Cut into rectangle serve. This will serve between 10 to 20 guests depending on portions.
ANGEL'S DOUBLE CHOCOLATE BANANA MUFFINS
2 cups of flour
1 cup of sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup oil
1 1/2 cup Hershey's chocolate bits
1 1/2 cups mashed bananas (4 bananas)
1 cup chopped pecans
Heat oven to 350 degrees. Spray bottom of muffin pans. Mix all above ingredients together. Batter will be stiff. Fill muffin cups 3/4 full. Bake for 18 to 20 minutes.
The above recipe was given to me from the previous owner of the Angel, Sandy Latimer. I just simply love the recipes and continue to make the muffins often. Thanks Sandy!
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