Parish House Inn

Inn Traveler Top 15 Inns/ Best Cookbook

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Favorite Parish House Recipes


Each morning when you arise at the Parish House Inn in Ypsilanti, MI you will be treated to the hearty breakfast that has a wide variety foods on the menu, and special needs diets are easily accommodated. Use the following favorite bed and breakfast recipes to get a taste and a glimpse of what your stay at our Michigan B&B will be like.

To order the "Best of Breakfast Cookbook", send a check for $19.95 and your mailing address to;

Parish House Inn, 103 S. Huron Street, Ypsilanti, Mi 48197

or call  734-480-4800 with your credit card.  The cookbook will be sent ASAP. 

Oatmeal-Butterscotch Muffins-Yield: 12 Muffins

These delicious muffins stay moist for a day or two at room temperature or you can freeze them...if there are any left.

Ingredients:
2 cups old fashioned oatmeal
1 1/3 cups buttermilk
3/4 cup brown sugar
1 stick melted butter (1/4 pound)
2 eggs, slightly beaten
1 cup flour
1 1/2 teaspoon baking powder
1/4 cup teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips
  1. In a large bowl, combine oats, buttermilk and brown sugar. Set aside and let stand for 1 hour.
  2. Preheat oven 400 degrees. Spray a muffin tin with cooking spray or line with paper muffin cups.
  3. Combine melted, cooled butter and eggs. Add to oat mixture. Sift flour, baking powder, salt and baking soda and add to oat and egg mixture, stirring to combine
  4. Stir in butterscotch chips.
  5. Divide the batter into the prepared muffin pan.
  6. Bake for 15-20 muffins or until top springs back when lightly touched.
  7. Remove from pan and cool a bit before serving.


Blueberry Stuffed French Toast-Yield: 8-10 Servings

This brings rave reviews and recipe requests from my guests.

Ingredients:
12 slices egg bread, cut into cubes (bread machine dough)
2 packages (8 ounce) cream cheese, cut into 1-inch cubes
1 cup blueberries, fresh or frozen (not thawed)
12 large eggs
1/3 cup maple syrup
2 cups milk

Coat a 9 x 13 x 2-inch glass baking pan with cooking spray.
  1. Place half of bread cubes in pan. Scatter cream cheese over bread, then blueberries over cream cheese.
  2. Place remaining bread cubes on top of blueberries.
  3. In large bowl, whisk together eggs, syrup and milk. Pour evenly over bread.
  4. Wrap with foil and place in refrigerator overnight.
  5. The next morning, preheat oven to 350 degrees.
  6. Remove French toast from refrigerator and place in middle of oven.
  7. Bake for 30 minutes with foil on, 30 minutes uncovered, until puffy, golden brown.
  8. Cut into servings and top with blueberry sauce.


Blueberry Sauce

Ingredients:
2 cups granulated sugar
1 teaspoon ground cinnamon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups blueberries, fresh or frozen
  1. In 1-quart saucepan, mix together sugar, cornstarch and cinnamon.
  2. Add water and orange juice; cook over medium heat until thickened,
  3. Add blueberries and simmer for 10 minutes, or until berries have burst, stirring occasionally.
  4. Serve over Stuffed French Toast
Blueberry pancakes at Parish House Inn, Ann Arbor Bed and Breakfast
Parish House Inn   |   103 South Huron Street Ypsilanti, Michigan 48197   |   (800) 480-4866   |   (734) 480-4800   |   ParishInn@aol.com
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