Start your day off right – with one of Parkview’s breakfast specialties.
Donna, a home economist, takes pride in preparing delicious, creative, homemade breakfasts while using seasonal, fresh, local, quality ingredients. Our breakfast sausage is made locally and we grow vegetables and herbs in our garden that are used in breakfast menus.
Breakfasts always includes juice, seasonal fruit, a main egg dish or pancakes, waffles or French toast, breakfast meat, hot beverages and ends with a surprise.
Special dietary needs? No problem... just let Donna know in advance.
"Thank you! The best breakfast we've had in years!" ~ Bob & Ginny
Parkview B&B Menus…Always change with the seasons!
SPRING: In the spring, menus may include rhubarb from the garden,
Strawberry French Toast or Morel mushrooms if Tom has been successful finding them!
SUMMER: Summer menus may include blueberries, raspberries and cherries
locally grown and picked by Tom and Donna.
FALL & WINTER: Enjoy cranberries, pumpkin and apples in breakfast items.
Let’s have another cup of coffee... You will find yourself reaching for the pot of our
Berres Brothers coffee ground fresh every day for your sipping pleasure.
1/3 cup strawberry preserves
1 1/2 cup milk (may use a combination of milk and half & half)
1 loaf French bread (1pound) sliced 3/4 inch thick
1 quart fresh strawberries cleaned and sliced sugar to taste
Strawberry Butter: 1/3 cup strawberry preserves 1/4 cup softened butter
Topping: Powdered sugar almonds, sliced and toasted whipped topping
Beat eggs with milk and preserves. Dip slices of French bread into egg mixture.
Place bread in large pan. Pour any extra egg mixture over bread. Cover and
refrigerate overnight. Make strawberry butter by blending ingredients in a
food processor or combine well with a spoon.
Cook French toast in a greased griddle heated to 300 F. Turning several times
until golden brown.
To serve: place two slices of French toast on each plate. Generously spread
strawberry butter on each slice of toast. Top with sweetened sliced strawberries.
Sprinkle on toasted sliced almonds. Top with a spoonful of whipped topping.
Dust with powdered sugar. Serve with favorite breakfast meat, if desired.
Makes 6-8 servings
Guests enjoy this breakfast during strawberry season. Donna used her own strawberry
jams that she makes. During raspberry season, she will often use raspberries in place
of the strawberries in this recipe.
1 lb. hash browns, thawed (about 4 cups)
2 c. milk
10-12 large eggs
½ c. sour cream
1 c. shredded cheddar cheese
¼ c. chopped onion
1 tsp seasoning salt
May add broccoli, mushrooms, green pepper, ham, sautéed sausage, fresh herbs, etc.
Mix all ingredients together in a large bowl. Pour into greased 9X13 greased pan.
Sprinkle with paprika.
Bake at 350 for 35-40 minutes. Cut into squares. Serves 8 people.
Serve with salsa if desired.
Orange Craisin Pistachio Biscotti
½ cup butter, softened
¾ cup sugar
1 Tablespoon orange zest
½ teaspoon vanilla extract
2 large eggs
2 cups flour
1 ½ teaspoons baking powder
¼ teaspoons salt
½ cup chopped white chocolate
½ cup craisins
1 ¼ cup pistachios, chopped
In medium bowl, beat together the butter, sugar, orange zest, and vanilla until
light and fluffy.
Add eggs one at a time, beating well after each one.
In separate bowl, mix together the flour, baking powder, and salt.
Stir in the dry ingredients into the butter mixture and chill 30 minutes.
Preheat oven to 325 F.
Turn the dough onto a lightly floured surface and add white chocolate, craisins,
and pistachios kneading them into the dough.
Divide in half, shaping each half into two flattened logs, about 12 inches
long and 3 inches wide.
Place logs on a greased baking sheet at least 3 inches apart.
Bake 25-30 minutes, or until golden brown.
Cool 5 minutes.
Cut crosswise, on a diagonal, into 1-inch slices and arrange cut side down
on the baking sheet.
Bake 8-10 minutes, flip to the other side and bake 5-8 minutes or until
golden brown.transfer to racks to cool.
Make about 24 cookies.
4 c. milk
1 Tablespoon cinnamon
4 Tablespoon butter
2 ½ cup old fashioned oatmeal
½ cup brown sugar
½ teaspoon salt
4 large red delicious apples, slice thin, not peeled
¾ cup golden raisins
½ cup craisins
¾ cup chopped nuts
Heat milk, butter, brown sugar and salt in microwave until butter is melted.
Add other ingredients
Bake in preheated oven at 350 for about 30 minutes (or in the microwave for 8-10 minutes).
Serves 6-8 people