Our Bed and Breakfast Recipes Served Here at The Village Inn of Woodstock
Can’t get enough of some of the dishes and desserts you had during your stay at The Village Inn of Woodstock and want to learn how to make them on your own? Our commitment is to provide the best culinary experience to our guests while you’re staying here as a guest, but now you can enjoy some of your favorites from our menu from the comfort of your home and on your own time! Everything on our menu is made with fresh ingredients from local farmers so we would advise you getting yours from the same to re-create the same enjoyable breakfast you had at The Village Inn of Woodstock. Home-style comfort foods, exotic dishes, and twists on classics, all inspired by seasonal ingredients all at your fingertips.
While you may not be able to re-create the great environment of our B&B, you can enjoy the next best thing, our delicious Bed and Breakfast Recipes.
Speaking of our wonderful B&B, Contact Us today to book your next stay at The Village Inn of Woodstock!
Cranberry Almond Squares
1 1/2 cups sugar
2 large eggs
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
3/4 teaspoon almond extract
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups Vermont cranberries
1/2 cup sliced almonds
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Using an electric mixer, beat sugar and eggs in a large bowl until slightly thickened. Beat in the melted butter, almond extract, cinnamon, nutmeg and salt. Stir in the flour, cranberries and almonds.
Pour the batter into the pan, and bake for about 55 minutes. Transfer to a rack and cool completely. Cut into sixteen squares. This recipe can be prepared a day ahead.
1 ¼ cups sugar
½ cup oil
3 large very ripe bananas mashed
3 Tablespoons buttermilk
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
Add dry ingredients to wet ingredients and stir to combine. Pour batter into a 9 x 9 inch baking pan that has been sprayed with non-stick cooking spray for baking (or butter & flour pan). Sprinkle sugar and cinnamon over the top to cover lightly.
Bake in a 350 degree oven for 35 to 40 minutes, or until tester inserted in the center of the cake comes out clean
Pecan Streusel Coffee Cake
1 cup chopped toasted pecans
¾ cup packed golden brown sugar
2 teaspoons ground cinnamon
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 ½ cups sugar
½ lb. (2 sticks) unsalted butter, room temperature
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup buttermilk
Preheat oven to 350 degrees F. Butter and flour a 10 a 10 inch pan with removable bottom. Combine flour, baking soda, baking powder, salt & cinnamon in medium bowl, mix well. Using electric mixer, beat sugar & butter in large bowl until light & fluffy. Beat in eggs 1 at a time, then add vanilla. Stir in ⅓ of flour mixture, then add buttermilk, add another ⅓ of flour mixture, then add sour cream, end with last ⅓ of flour, stirring just until blended after each addition.
Pour some batter in the bottom of the pan, just enough to cover. Sprinkle with ½ of the filling. Add batter to cover the filling, then add the rest of the filling, and top with the remaining batter. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Let cool in pan for 10 or 15 minutes, then remove bottom and let cake cool completely.
Village Inn Apple Cake
6 Northern Spy Apples – peel, core, slice & toss with 1/3 cup sugar & 1 1/2 teaspoon cinnamon; set aside while you make the cake batter
2 cups Sugar
1 1/2 teaspoon Vanilla
1/2 cup freshly Squeezed Orange Juice
1 cup Canola Oil
3 cups all purpose Flour
1/2 teaspoon Salt
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
Preheat oven to 350 degrees; Grease a 10 inch tube pan, with removable bottom
Put eggs and sugar in a large mixing bowl. Mix over medium speed for about two minutes, or until pale yellow. Mix in vanilla
Combine oil and orange juice in a small bowl. Combine dry ingredients in another bowl. Add 1/3 of dry ingredients to egg mixture and beat until just combined. Add 1/2 of the oil and juice mixture, and beat until just combined. Repeat with the net 1/3 of the dry ingredients. Do not overmix
Pour 1/2 of batter into prepared pan. Layer 1/2 of apples over batter. Top with remaining batter, and then finish with remaining apples. Pour any accumalted juices from the apple over the top of the cake.
Bake in a 350 degree oven for about 1 hour and 25 minutes, or until a tester inserted in the cake come out clean.