Recipes

Fresh ingredients paired with loving attention create tempting treats. Savory or sweet, breakfast and snacks at our White Swan Bed & Breakfast are an essential part of your travel experience. We encourage you to visit a Farmers Market or a roadside stand to purchase local ingredients to enhance the many delicious recipes created by the White Swan Inn.

Delicious warm grilled chicken and asparagus quiche

ASPARAGUS AND RED PEPPER TART

When the first asparagus stalks show up at the local farmers market in late spring, I am always excited to introduce this wonderful vegetable to my B&B guests. Occasionally, I note that a guest seems to be unsure about trying a dish featuring asparagus. Usually it is due to the fact that they’ve never enjoyed really fresh asparagus or have only been served some that has been “cooked to death.”

INGREDIENTS

  • 1/2 (15 ounce) package refrigerated pie crust, room temperature
  • 1 Tbs. olive oil
  • 1/2 lb. asparagus, trimmed and cut in one inch pieces
  • 1/2 cup chopped red pepper
  • 1/4 cup chopped onion
  • salt and pepper to taste
  • 1 tsp. dried basil
  • 2 oz. shredded mozzarella cheese
  • 2 oz. crumbled feta cheese
  • 2 tablespoon parmesan cheese
PREPARATION
  1. Preheat oven to 400 degrees.
  2. In a large skillet, lightly saute asparagus, red pepper and onion in olive oil, season with salt, pepper and basil.
  3. Unroll pie crust and place on un-greased baking sheet.
  4. Sprinkle mozzarella cheese on pie crust within an inch of the edge.
  5. Spread cooked vegetable mix evenly on top of mozzarella.
  6. Top with feta cheese.
  7. Fold edge of pie crust over vegetable/cheese mix. The crust will not cover completely vegetable mixture.
  8. Bake at 400 degrees for 15 minutes or until dough is lightly browned.
  9. Remove from oven, sprinkle parmesan evenly over the crust and exposed vegetables and bake for 5 more minutes.
  10. Cool on wire rack for 5 minutes before serving. Serves 2-3
Delectable muffins fresh out of the oven cooked to perfection and ready to eat

MOCHA CAPPUCCINO MUFFINS

Yield 1 dozen muffins. Or 24 mini muffins and 2 small mini loaves. Or 12 mini muffins and 3 small mini loaves. Or 4 mini loaves. Or 48 mini muffins.

INGREDIENTS

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon cocoa
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup strong coffee, cooled
  • 3 tablespoon cream (half n half)
  • 1/2 cup butter or margarine, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup miniature or regular semi-sweet chocolate chips
PREPARATION
  1. Preheat oven to 375 degrees.
  2. In a large bowl combine flour, sugar, cocoa, baking powder, cinnamon, and salt.
  3. In a small bowl, stir together cream and coffee, melted butter, egg, and vanilla; mix well.
  4. Stir into dry ingredients just until moistened.
  5. Fold in chocolate chips.
  6. Line muffin cups with paper liners or grease loaf pans.
  7. Fill muffin cups 3/4 full.
  8. Bake at 375 degrees for 18-22 minutes or until muffins test done.
Cranberry bars fresh baked and sitting on a napkin in front of pine needles

CRANBERRY-PECAN

BARS

Crunchy and sweet bars with a hint of orange to celebrate the holiday season.

Yields 28-36 pieces

Recipe Time Bake: 45-50 Total Minutes

INGREDIENTS

Crust Base

  • 1 cup all-purpose flour
  • 2 tablespoon sugar
  • 1/3 cup butter
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped pecans

Filling

  • 1 1/4 cup sugar
  • 2 tablespoon all-purpose flour
  • 2 beaten eggs
  • 2 tablespoon milk
  • 1 tablespoon finely shredded orange peel
  • 1 teaspoon vanilla
  • 1 cup chopped fresh cranberries or dried cranberries
  • 1/2 cup shredded coconut
  • 1/2 cup finely chopped pecans 
PREPARATION
  1. For easier cutting, line the un-greased baking pan with parchment paper before adding the crust ingredients. After baking, let the bars cool slightly, then lift the parchment paper out of the pan and cut the bars.
  2. For the crust, combine the 1 cup flour and the 1 tablespoons sugar in a medium mixing bowl. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Press mixture into the bottom of an un-greased 13×9 inch baking pan. Bake in a 350 degree oven for 15 minutes.
  3. Meanwhile, for the filling, combine 11/4 cups sugar and 2 tablespoons flour in a medium mixing bowl. Stir in beaten eggs, milk, orange peel and vanilla. Fold in the cranberries, coconut and the 1/4 cup pecans. Spread over baked crust.
  4. Bake in 350 degree oven for 30-35 minutes more or until top is lightly browned. Cool in pan on a wire rack. While slightly warm, cut into bars. Cool completely.

Adapted from: Better Homes and Gardens Celebrate the Seasons 1998