November is the month for giving thanks and we have much to be thankful for. As you gather for the traditional Thanksgiving dinner this year think of the cranberry. What would Thanksgiving be like without turkey and of course the cranberry. We took this little red berry and incorporated it into our November signature breakfast. This month, guests of The Carriage House Inn Bed and Breakfast in Lynchburg Virginia, have enjoyed our cranberry pancakes. Of course you can enjoy this all year round, but buy your cranberries now and freeze them for use throughout the year.
- 2 cups of all purpose flour
- 2 teaspoons of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 large eggs
- 2 cups of buttermilk
- 2 Tablespoons of melted butter plus more for greasing
- 1/2 cup of fresh cranberries
- zest of one orange
Bring 2 inches of water to a boil in a small saucepan. Add the cranberries and boil for about 2 minutes, or until they start to burst. Drain, cool for 5 minutes.
In a large mixing bowl, mix the flour, sugar, baking soda, baking powder and salt. In a separate bowl mix the eggs, buttermilk, melted butter and orange zest.
Coarsely chop the cranberries, fold into milk mixture. Gently stir the milk mixture into the dry ingredients, just until combined, stir too long or too strong and your pancakes will be tough. Batter will be somewhat thick.
Coat a large griddle with butter heat over medium heat. Using a 1/4 cup measure scoop (I use an ice cream scoop) batter for each pancake onto griddle. Cook until bubbles dot the surface, 2-3 minutes. Flip and continue cooking until browned, 1-2 minutes longer. Repeat with remaining batter.
Serve with Cranberry butter (below) and garnish with fresh cranberries.
- 1/2 cup butter, room temperature
- 1/4 cup chopped, dried cranberries
Combine butter and chopped cranberries until well mixed. Place in refrigerator until cool. Scoop tablespoon of butter onto top of pancakes and serve with warm pure maple syrup.
Hint–preheat the oven to 200 and place the pancakes in the oven while cooking the rest of them so that all of them stay warm until served.
The Carriage House Inn Bed and Breakfast, Lynchburg, VA introduces it’s signature recipe, pumpkin waffles, for the month of October. November and December are also great months to use pumpkins. What would Thanksgiving and Christmas dinner be without pumpkin pie. In the spirit of fall, colored leaves, pumpkins and warm spices this dish is always a crowd favorite. Once you’ve enjoyed these fabulous waffles you too may request them upon your return visit, even if it’s not October!
Pumpkin Waffle Ingredients:
- 1 cup cake flour
- 1/4 cup wheat germ
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup half and half
- 1/2 cup pumpkin puree
- 1/4 cup melted butter
- 1/4 cup oil
- 1 large egg
- 2 large egg whites
Apples & Spiced Maple Syrup
- 2-3 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- dash of nutmeg
- 2 crisp apples, Granny Smith, thinly sliced
- 1/4 cup pure maple syrup
Preheat oven to 200 degrees.
Waffles: Preheat Belgian waffle iron to medium heat, according to manufacturer’s directions. In a large bowl, whisk flour, wheat germ, sugar, baking powder, baking soda, spices and salt. In a separate bowl, beat together half and half, pumpkin puree, melted butter, oil and egg.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together lightly to make a slightly lumpy batter. Allow to rest for 30 minutes. In a third bowl beat the two egg whites until stiff peaks form.
Gently fold egg whites into batter mixture.
Pour and spread about 1 cup batter into the center of the waffle iron. Cover and cook until crisp on both sides and a rich golden brown. Keep warm, on oven rack only, in a 200 degree oven until ready to serve. Repeat with remaining batter. Serve garnished with hot apples and spiced maple syrup.
Apples and Spiced Maple Syrup
Melt butter in a large skillet over medium heat; add spices. Add apples and let cook until warm but still crisp, about 2-3 minutes. Add pure maple syrup. Toss to coat. Keep warm until ready to serve atop waffles.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was too pretty to eat, but they ate it anyway and loved it! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
- Our signature dish for September, at The Carriage House Inn Bed and Breakfast, highlights locally grown apples and presents French Toast with a twist. A favorite of our guests it is often requested by those returning. Enjoy!
Apple Stuffing and Spiced Maple Syrup
- 1 Granny Smith apple
- 1/4 cup pure maple syrup
- 2 tablespoons butter
- a dash each of cinnamon and nutmeg
- Carmel Sauce
Core apple and slice into thin pieces, removing skin is optional. Place maple syrup, butter and spices into a medium frying pan, stir; add apple slices. Over low heat, stirring occasionally, bring mixture just to a boil. Simmer about 1-2 minutes or until apples are tender but not soft.
Croissant French Toast
- 2 large croissants, sliced in half lengthwise
- 1/4 cup half and half
- 1 tablespoon flour
- 1/4 teaspoon pure vanilla extract
- a dash each cinnamon and nutmeg
- 2 eggs, lightly beaten
In a shallow pan combine eggs, half and half, flour, vanilla and spices. Mix well. Dip each croissant half in mixture until well coated but not soggy. Place dipped croissant onto a hot buttered griddle or frying pan. Cook about 3-4 minutes, flip and cook other side another 3-4 minutes, or until firm and a light golden brown.
Remove apples and soft caramel sauce from heat. Strain apples and sauce, allowing sauce to accumulate into a measuring cup. Place a croissant bottom on each serving plate. Top with sliced apples. Add croissant top to apples. Dust with confectioners’ sugar. Garnish plate with a few apple slices or caramel sauce. Serve spiced maple syrup separately.
Our signature dish, at The Carriage House Inn Bed and Breakfast, for August takes advantage of the fresh fruits found in our garden and at the local Lynchburg Community Market. Our guests and we have enjoyed this breakfast appetizer “soup” made with summer fruits such as blueberries, blackberries, raspberries, strawberries or a combination of berries, use your imagination!
- 4 cups of fresh berries (or you can use frozen, just thaw them first)
- 1 cup apple juice
- 1 cup orange juice
- 1/2 cup sugar
- 1/2 cup honey
- 2 tablespoons lemon juice
- 1 6 oz. container berry yogurt, that corresponds to the type of berries used
Set aside a few berries for garnish.
Combine remaining berries, apple juice, orange juice, sugar, honey and lemon juice in a blender. Blend 1-2 minutes or until smooth. Strain into a bowl, discard solids. (Depending on the berries used you may have to strain the mixture 2 or 3 times to remove all of the seeds). Whisk in yogurt. Garnish with reserved berries and a small dolop of yogurt. Serve immediately. Enjoy!
This is a cool and refreshing treat during the summer. You can use frozen berries and less liquid to make a refreshing smoothy that can be enjoyed anytime during the day.
Visit The Carriage House Inn Bed and Breakfast, in Lynchburg VA, during July and enjoy fresh, organic berries from our garden, served in an orange cup. This breakfast appetizer recipe showcases our fresh berries, whichever are in season, in a delightful and delicious way.
- 4 large ripe Naval Oranges
- 2 cups of fresh berries (blackberries, raspberries or blueberries)
- raw sugar
Cut the tops and bottoms off the oranges.
Remove the fruit from the orange peel using a paring knife.
Place a bottom of the orange in the hollowed out orange peel.
Fill “orange bowls” with fresh berries.
Sprinkle with raw sugar.
Add sprig of fresh mint, if available, as a garnish.
Place in cup-style champagne glass or on a plate and serve.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said she was going to steal this recipe for her own so we took her back to the kitchen and showed her how to make it! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
This easy to prepare, but impressive recipe, is The Carriage House Inn’s signature dish for the month of June. We gather fresh peppers from our organic garden to use in the recipe. Don’t be alarmed by the “runny eggs” when you put the egg mixture into the muffin cups, they finish cooking in the oven without becoming dry or tough. Have fun with the recipe by trying it with ham, another type of cheese or a different crisp vegetable–experiment. You might want to impress your dad on his special day, Father’s Day, June 19th!
- 1 8 oz can refrigerated crescent rolls
- Cooking spray
- 7 large eggs
- 1/4 cup whipping cream
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/4 cup diced red bell pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded cheddar cheese
Heat oven to 375 degrees. Separate dough into 4 rectangles, lightly press or roll each into a 6-inch square. Press 1 dough square into bottom of each of 4 greased Texas-sized muffin cups; fold over excess dough and crimp edges. Coat edges with cooking spray. Set aside.
In medium bowl, beat eggs, whipping cream and pepper with whisk until well blended; set aside. Melt butter in large frying pan. Cook and stir red pepper in butter 1-2 minutes, just until tender. Pour egg mixture into frying pan. With spatula, pull thin layer off bottom of frying pan toward center. Repeat around pan. Continue to gather cooked portion in center of frying pan until about half of the egg mixture is set (eggs will be very runny).
Immediately remove from heat; stir in half of the bacon and cheese. Working quickly, spoon partially set eggs into muffin cups. Top with remaining bacon and cheese. Bake 15-18 minutes, or until golden brown. Cool 5 minutes in pan, then carefully remove souffles from cups.
We served this main dish entree with cheesy hash browns and roasted asparagus and cherry tomatoes. Enjoy!
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was fabulous! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
*Adapted from the Pillsbury Breakfast & Brunch Made Easy cookbook.
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