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Enjoy a delicious full course breakfast served family style in the dining room.**

"We loved the spacious airy house. The breakfasts, all the extra little touches and great coffee!
A great way to start every morning."
K & S, Eagan, MN

*Let us know of any dietary restrictions when you book.
We'll do our best to accommodate special requests.

If you should get hungry during your stay a microwave and a refrigerator
are available on the lower level for your use .

A couple of favorite (frequently requested) breakfast recipes from the kitchen of
Canyon Road Inn, Turtle Lake, WI.

Hash Brown Quiche
3 cups frozen shredded potatoes
1/3 cup butter, melted
1 cup chopped cooked ham (may omit)
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped green pepper
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt (may use seasoned salt)
1/4 teaspoon pepper
* Thaw potatoes & press into bottom & up sides of an un-greased 9-inch pie plate; drizzle with butter.
* Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes.
* Combine ham, cheese and green pepper; spoon into potato shell.
* Combine eggs, milk & seasonings, stirring well; pour over cheese.
* Bake at 350 degrees for 25 to 30 minutes or until set.
Yield 6 to 8 servings.

Note: May be assembling, omitting egg mixture and stored in refrigerator 8 hours. Let stand at room temp. for 30 minutes. Then combine eggs, milk & seasonings; pour over cheese. Bake as above.

Cinnamon-Almond Syrup
1 1/3 cup sugar
1/3 cup water
2/3 cup white corn syrup
1/4 tsp. cinnamon
1 (5 oz.) can evaporated milk
1/2 teaspoon almond extract
1 Tablespoon butter
* Combine sugar, water, corn syrup and cinnamon.
* Boil for 2 minutes; remove from heat.
* Add milk, almond & butter; stir until blended.
* Serve warm over French toast, waffles or pancakes.

Over-Night French Toast
6 or 8 slices Italian or French bread, 3/4-inch thick
Place slices in a 9X13 pan
4 eggs
1 cup milk
3 Tablespoons granulated sugar (optional)
1/4 teaspoon salt
1 teaspoon vanilla extract
3 Tablespoons butter
* Combine eggs, milk, sugar, salt & vanilla.
* Pour over slices of bread in the pan
*Turn to cover completely with egg mixture
*Refrigerate overnight
*In the morning remove from refrigerator and turn bread once more
* Melt butter on hot griddle (350 degrees)
* Fry bread slices until golden on both sides.
* Dust with powdered sugar and serve with syrups.
Powdered sugar
Maple syrup, preserves, berries or other syrups, such as the cinnamon-almond syrup above.

Apple Cinnamon Craisin French Toast
1 cup brown sugar
1/2 cup butter
2 tbsp. corn syrup
2 tart apples, peeled and sliced (Granny Smith is best)
1/4 cup craisins or raisins
5 eggs
1 1/2 cups milk
1 tsp. vanilla
1 loaf French bread, cut in 3/4-inch slices
* Cook sugar, butter and syrup until syrupy smooth.
* Pour into a 9 by 13-inch baking dish.
* Spread apple slices over the syrup.
* Place bread on top of the apple slices.
* Whisk together eggs, milk and vanilla; pour over bread.
* Cover and refrigerate overnight.
* Bake, uncovered for 45 minutes at 350 degrees.
* Cut in squares, top with cinnamon and sugar. Serve with maple syrup.
Serves 9.

Note: Can substitute 2 cups of blueberries, peaches or strawberries in place of apples

Swedish Coffee Cake

1 c. sifted flour
1/2 cup butter
2 Tbsp. water
Mix as for pie crust & spread on cookie sheet (jelly roll pan)
or in 9 x 13 pan.
Boil 1 cup water & 1/4 c. sugar & 1/2 c. butter together.
Remove from heat & add 1 cup flour (quickly, so it doesn't lump)
Add 3 eggs, beating well after each. Add 1 tsp. almond flavoring.
Spread over 1st mixture.
Bake at 350 for 55 to 60 min.
Frost with white confectioner's frosting flavored with almond.
Decorate with sliced almonds or chopped maraschino cherries or colored sugar.

Cream Cheese Quiche

One 8" pie shell
Preheat Oven to 400 degrees
1/2 small onion, chopped
4 oz. cream cheese
1 1/2 C. grated Swiss cheese (or other cheese)
5 large eggs
1 C. milk or half cream/half milk
Meat of choice (browned sausage, bacon, ham or seafood enough to cover
bottom in a single layer)
Sautéed fresh mushrooms or other vegs.
Sauté onion in butter - also other vegs.
Cover bottom of pie crust with cream cheese - cut into small pieces.
Add meat - onion & vegs. Top with grated cheese. Mix together eggs &
milk & pour over top.
Bake for 15 min. at 400 degrees. (browns the crust)
Reduce to 350 degrees and bake for 30 min

Lemon Poppy Seed Muffins

2 C Flour
3/4 C Honey
1/2 C veg. oil
2 Eggs
1 C yogurt
1 tsp lemon extract
1 TBLS poppy seed
1/2 tsp salt
1 tsp B Powder
1/4 tsp B Soda

Cream sugar, oil - add eggs, yogurt and lemon extract. combine dry ingredients and add mix just until moistened. Bake at 375 degrees for about 20 minutes.

O'Henry Bars
4 cups oatmeal
1 cup brown sugar
2/3 cup butter melted
3 tsp. vanilla
1/2 cup Karo Syrup
6 oz. choc. chips
2/3 cup chunk (or plain) peanut butter

Mix oatmeal & sugar; add butter, vanilla & syrup.
Bake 12 minutes at 375 in a 9 x 13 pan.
Melt chocolate chips & peanut butter together &
spread over cooled bars.

Crab Stir Fry with Peanut Sauce
1 pkg Louis Kemp Crab Delights/ 8 oz.
1 pkg frozen or fresh stir fry vegetables
2 tsp. olive oil
1 tsp. ginger
1 tsp. minced garlic or garlic powder
Heat oil in large skillet, add vegs, ginger & garlic. Saute.
Add crab & stir.

Peanut Sauce (can be made ahead)
1/2 cup chunky peanut butter
1/3 cup white vinegar
1/2 cup sugar
3 TBsp. soy sauce
2 TBsp. water
1 TBsp. oil (olive, sesame or veg. oil)
1 tsp. minced garlic or powder
1 tsp. minced ginger or powder

Combine all ingredients & whisk together until smooth.
Pour over Crab Stir Fry. Serve with rice.