BC  Bed and Breakfasts, Alberta B&B accommodations, Saskatchewan B&Bs, Manitoba Bed and Breakfasts , Ontario Bed and Breakfast Inns, Quebec Auberge Cottage and Vacation Rentals Newfoundland Cabins, Farm Stays, Nova Scotia B&B New Brunswick B & B Suites,  Prince Edward Island Daily, Weekly and Monthly B&B Rentals,  Ski Chalets, Villas, Guest Houses    website by homeandweb

Beds and Breakfasts Canada 
Sunny-Side-Up Recipes

It's a well known fact that some of the most time honored and delicious recipes 
originate from Bed and Breakfast people.  That's because B&B owners put their
heart and souls into making your stay as memorable as possible and pull out all 
the stops when it comes to meal preparations.  Now not all B&Bs offer culinary 
delights and gastronomic adventures, but those that do have enviable recipe boxes.
Recipe boxes filled with their all time favorites honed to perfections, with their family 
specialties that have been handed down generation to generation.  Enjoy this 
sampling of delectable B&B Recipes shared by some of the wonderful 
establishments listed on our website.  Bon Appetit!

There's always more delicious recipes to come
Watch for 'em

  bed and breakfast recipes



Combine in mixing bowl:

Ø      2 ½c.flour (1 ½ c. a/p and 1 c.ww)

Ø      ½c. sugar

Ø      2 t. baking powder

Ø      ½ t. soda

Ø      ½ -1t salt

Ø      ½-1c.currants or raisins

Ø      1T. caraway or flax seeds

Ø      pinch of nutmeg


Stir together:

Ø      1 ½ c.   buttermilk

Ø      ¼c.      oil (Becel)

Ø              egg

Add liquid ingredients to dry. Blend well. Pour into greased 9" pie plate.
Bake @ 350 degrees for 40 to 45 minutes.

“Havenside - where every guest is special"
Shelley & Karl Webb



  • Good as filling in angel cakes, for tarts, and as spread on toast
  • Combine all in top of double boiler.
  • q 3 eggs, beaten q 1 c. sugar q 1/4 c. melted butter q zest and juice of two lemons
  • Add zest last.
  • Whisk over simmering water for 8 - 10 minutes, until thickened.

Bottle in sterilized jars - makes approximately 1 1/2 cups.

Shelley & Karl Webb


"Strata, Farmer's"

1 pound sliced bacon, cut into 1/2-inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices white bread, cubed
1 cup cubed cooked potatoes
3 cups (12 ounces) shredded cheddar cheese
8 eggs
3 cups milk
1 tablespoon Whorcestershire sauce
1 teaspoon dry mustard
Pinch salt and pepper

In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat the eggs; add milk,Worchestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 for 65-70 minutes or until a knife inserted near the center comes out clean.

Yield: 12 - 16 servings.

more recipes from Eve's Place....

Don & Eve Charlton


Lemon Apricot Scones

2     C All purpose flour
3     Tbsp sugar
1     Tsp baking soda
1/2  Tsp salt
1/2  C cold butter
1/2  C chopped dried apricots
2     Tsp grated lemon rind
2     Eggs
1/2  C buttermilk

  • Combine flour, sugar, baking soda and salt
  • Cut in butter until it resembles course crumbs
  • Stir in apricots and lemon rind
  • In another bowl whisk one egg into buttermilk then stir into flour mixture to form soft dough
  • Turn dough out into a circle about ¾-inch (1.5 cm) thick - cut into 8 wedges
  • Place on ungreased baking sheet.  Lightly heat remaining egg - brush onto scones
  • Bake at 400 degrees for 20 minutes
  • Pour yourself a cup of freshly brewed coffee....turn on your favourite music....snuggle into a comfy chair and enjoy the tantalizing smells of freshly baked scones.

Rocky Moyle
Sticks and Stones Country Cottage


Elephant's Nest Stew

1 Medium-sized elephant
2 rabbits (optional)
salt and pepper to taste
brown gravy

Cut the elephant into small bite-size pieces.  Add enough brown gravy to cover.  Cook over kerosene fire for about 4 weeks at 465 degrees Fahrenheit. This will serve 3800 people; if more are expected, the 2 rabbits may be added, but do this only in an emergency.  Most people do not like "hare" in their stew

Elephants Nest B&B


Spinach/Egg Pie

  • 1/3 cup flour

  • 1/2 tsp pepper

  •  1 tsp salt

  • 1 tsp baking powder

  • 1/4 tsp nutmeg

  • 1 tbsp melted butter

  • 1 cup milk

  • 1 chopped green onion

  • 3 eggs

  • 2 cups grated cheddar cheese

  • 300g pkg. frozen chopped thawed  & squeezed (or fresh) spinach

  • 1/2 cup kernel corn or diced ham

  • 1/4 cup chopped red pepper (optional)

    Mix dry ingredients in small bowl, whip eggs, milk,&butter in separate bowl,
    stir in cheese, peppers, onions, spinach.  Fold together, grease pie plate. Bake 350 degrees for 30 minutes or until it doesn't look wet. 
    This can be served right away, or eat it cold or micro -waved... enjoy

Maureen Mckenzie
Treasure Chest B&B




I have made my own recipe for garlic butter for years now. It has incredible taste, especially because of the fresh basil and the lemon juice. I start most of my cooking  (including breakfasts) with a mixture of garlic butter and olive oil, which gives a wonderful taste to almost any dish.

Also great for escargots and dipping crab legs, mussels and clams in hot garlic butter!

A must for West Coast Cuisine! :)


I usually make 4 to 6 pounds at a time to satisfy my family’s craving for it, and for cooking breakfasts. Garlic butter is a great helper in creating quick dinners, like chicken or fish Sautéd in garlic butter, also for escargots and to make garlic toast.

  • 2 pounds butter (or half butter, half margarine)

  • 14 large garlic cloves

  • 1 bunch parsley, coarsely chopped

  • 1 tablespoon basil

  • salt

  • juice of 1 lemon

  • 1 tablespoon Worcestershire sauce

In a food processor combine all ingredients until well blended. Leave in a covered bowl at room temperature for a day to marry the flavours. For serving line pretty molds with plastic wrap, fill with garlic butter and refrigerate or freeze for later use. Turn molds out onto a serving platter when needed. Garnish with a sprig of parsley and a clove of garlic. Once garlic butter is frozen, the molds can be removed for other uses.


Manor Guest House Muesli

1 litre apple juice
6 cups quick cooking oats
750 ml plain yogurt
1/2 cup chopped almonds
1/2 cups raisins
1/2 cup chopped apricots
1 tart apple finely diced (not peeled)
1 cup sugar or equivalent (honey or sweetener)
2 tbs. cinnamon

Dissolve oats in apple juice. Add remaining ingredients and stir well. This muesli keeps for about a week in the refrigerator but it won't last that long!


Manor Guest House


Beacon B&B Healthy Pancakes

1 cup white flour
1/2 cup whole wheat flour
1/4 cup oat bran
1/4 cup wheat germ
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
3 eggs, separated
1-3/4 cup milk or soy milk
1/2 cup oil
1 chopped apple may be added with a little cinnamon

Mix dry ingredients together, including apple and spice if using. In a large bowl whisk oil, milk and egg yolks together. Beat egg whites until stiff. Whisk liquid into dry ingredients. Gently fold in egg whites. Bake on hot griddle. Serve with real maple sryup. Enjoy these fluffy little morsels. 


Beacon Bed & Breakfast

Roger & Shirley Randall



***Deutscher Nuss Kuchen***

         German Nut Cake 
(this one takes a bit of work but is so rewarding in the end with its rich, but not too sweet, nutty flavour...mmmmm)


  *1/2 cup soft butter
  *1 -1/3 cup sugar
  *1 pkg vanilla sugar
  *8 eggs
  *pinch of salt
  *2 -1/2 cup flour
  *1 tsp baking powder
  *300 gram hazelnuts (grinded)
  *1-1/2 pkg (12 pieces) "BAKERS" semi-sweet baking
     chocolate (1 pkg-280 grams)

Take 6 pieces of chocolate and finely, cut into pieces, set aside the remaining six pieces.  In large bowl, cream butter, sugar, vanilla sugar, and eggs together until smooth.  Then, mix in salt, flour, baking powder, hazelnuts and cut up chocolate pieces.  Mix by hand or electric mixer.  Pour batter into greased baking pan 4"x12.5" ( this is a long narrow bread pan, but a wider, shorter one will probably still work, but may vary the baking time).  Bake at 180 C for 70-80 min.  Let cake fully cool, then take out of pan.   Bring a medium pot of water (filled maybe 2" high) to a slow boil on the stove.  Take remaining 6 pieces of chocolate and place in a mug positioned in pot of hot water.  Stir chocolate in mug until melted.  With a cooking brush, smooth a thin layer of melted chocolate over cake until fully covered.  Let cool.  This cake can be stored in a cool room for up to 3 weeks.  So you can enjoy a little bit every day! :)


Mountain View
B&B Gibsons, B.C.


Belgian Waffles-Quiet Streams Style

Heat Waffle Maker. In a large shallow bowl,
beat 3 eggs with wire whisk/hand beater until fluffy.

Add 3/4 c corn oil/olive oil
3/4 c. milk
1/2 tsp. vanilla

In med. bowl, stir/sift together
3 1/2 c (1/2 kg) good flour
7 tsp. good quality baking powder
1/4 tsp. salt
1 Tbsp. brown sugar

  Add 2 c. carbonated/mineral water, any type
to the eggs/milk/oil mixture of large bowl.

Gradually fold in flour mixture.

  Beat just until smooth. ALLOW TO SET 1/2 - 1 hr.
This allows the riseability of the baking powder to combine with the carbonated/mineral water, and your batter "rises".

Use a 1/2 cup measuring cup to pour onto hot waffle maker. This keeps it from slopping around your hot griddle and makes cleanup easier.

  Cook ~5 min. or until READY light comes on. Remove carefully . Serve with honey, syrup, whipping cream, jams, jellies, nut butters.

Makes about 15  4" waffle squares.

Freezes really well.
They can be toasted, but thaw them first!!


These also make a nice snack, if you have guests going out hiking.  Make some peanut butter & jam waffle sandwiches!

  If you make these, and like them, we'd love to hear from you.  Thanks. 

Quiet Streams B&B




This is one of our favourites at "Home Comforts".

Wholewheat Blueberry Scone

  • 1 cup wholewheat flour 
  • 1 cup all purpose flour 
  • l/4 cup granulated sugar 
  • l/3 cup cold butter 
  • 3/4 cup light cream 
  • 2 large egg yolks 
  • 1 cup frozen blueberries
  •  1 tsp. granulated sugar.

In cuisinart process wholewheat flour, all purpose flour, sugar and butter until mixture resembles fine crumbs. In small bowl beat together eggs and cream. Add to flour mixture until dry ingredients are moistened. Gently fold in the blueberries. Turn dough out onto floured surface and knead about 6 times to form a ball. Pat dough into 8 inch circle on a greased baking sheet. With a sharp knife, score the top into 8 wedges. Sprinkle with 1 tsp. sugar. Bake at 425 degrees for about 25 minutes. Serve warm.

Home Comforts Bed & Breakfast
Pemberton, B.C.(20 minutes north of Whistler Mtn.)



“Emerald Lakes Mango Bread”

2 cups flour
1 ½ cups sugar  
½ teaspoon salt   
2 teaspoons cinnamon
2 teaspoons baking soda           

3 eggs, slightly beaten  
¾ cup oil       

½ cup chopped pecans
2 cups diced mangoes
½ cup raisins
1 tablespoon lime juice

1) Preheat oven to 350° F ( 180° C)
2) Sift the “A.” ingredients together
3) Stir in the “B.” ingredients
4) Add the “C.” ingredients
5) Pour into one buttered loaf pan (9”x5”x2 ½”) or three pans (7” x 3 ½” x 2”).
6) Bake large loaf for one  hour and 15 minutes or smaller loaves for one hour.

  Note: This freezes beautifully and tends to slice better if baked a day before  serving.

Emerald Lakes Bed & Breakfast Inn
Canmore, Alberta






  • 5 cups peeled tart apples

  • ¾ cup sugar

  • 2 TBSP all purpose flour

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 TBSP soft butter


  • ½ cup sifted all purpose flour

  • ½ cup sugar

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 2 TBSP soft butter

  • 1 egg, slightly beaten

  • milk to make the batter “spoonable”

1.       Pre-heat oven to 375F

2.       Make filling: In medium bowl, combine apples, sugar, flour, cinnamon, salt, vanilla and ¼ cup water

3.       Turn into a 9x9x1¾ inch baking pan. Dot apples with butter

4.       Make batter: In medium bowl, combine all batter ingredients; beat with a wooden spoon until smooth.

[Sometimes I add milk to get the smooth consistency]

5.       Drop batter in 9 portions on apples, spacing evenly.  Batter will spread during baking.

6.       Bake 35-40 minutes, or until apples are fork-tender and crust is golden brown.

Serve warm with cream or maple syrup

Makes 6-8 servings

Fran   Toronto B&B 



"Kitty Litter Cake"

1 White Cake Mix
1 Pkg White Sandwich Cookies
1 Large pkg Vanilla Instant Pudding Mix
Green food colouring
1 Spice or German Chocolate Cake Mix
12 Small Tootsie Rolls
1 "NEW" kitty litter box
1 "NEW" kitty litter box plastic liner
1 "NEW" pooper scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often, Set aside but about 1/4 cup.
To the 1/4 cup cookie crumbs, add a few drops green food colouring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and chilled pudding. (you probably won't need all of the pudding), mix with the cake and "feel"; it, you don't want it soggy, just moist; gently combine.
Line new, clean kitty litter box.
Put mixture into litter box.
Put three unwrapped Tootsie rolls in microwave safe dish and heat until soft and pliable. Shape ends so that they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like chlorophyll in kitty litter.
Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. This is my addition--only: spread 5 of the remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkle it lightly with cookie crumbs.
Place the box on a newspaper and sprinkle a few cookie crumbs around.
Serve with a "new" pooper scooper.

Check Eve's recipe web page.