Here at the Carriage House Inn, we strive to make breakfast a special part of the day! Our Rates include a full hearty breakfast, served between 7:30 and 9:00 am. (Earlier with advance notice) Simply make arrangements with us by the previous evening. We will be pleased to accommodate any special dietary requirements, with advance notice.
Did you have a special breakfast with us, and you’d like the recipe? Below you will find some of our favorite recipes, both for breakfast and for other sweets and treats. If you don’t see the recipe you want here, just “Leave a Reply” to this post, and we’ll do our best to post it for you. We’d also love to hear about your favorite breakfast or treat recipes so that when you come to stay we can make you feel right at home! Post your recipe as a reply to this post and share it with us!
These lemon pancakes are simple to make and a nice variation of breakfast pancakes. The fruit sauce makes them utterly delicious! We hope you like them!!
- 1/2 cup lemon yogurt
- 1 Tbsp melted butter
- 1 egg
- 1 cup flour
- 1/2 cup fresh squeezed lemon juice
- 1 to 2 Tbsp lemon zest
- 1 tsp baking powder
- Whisk together egg, yogurt, lemon juice and butter, and lemon zest. Combine flour, sugar, and baking powder, then mix wet and dry ingredients together. Spoon 1/4 cup of batter on preheated griddle.
- Makes about 8 small pancakes
- 1/2 cup sugar
- 2 T cornstarch
- 1/4 to 1/3 cup water
- 2 cups fresh berries (blueberries, raspberries, blackberries)
- 1/2 tsp lemon juice
- Combine sugar and cornstarch in small pan. Stir in enough water to dissolve mixture. Add berries and cook over medium heat until thick and bubbly. Remove from heat and add lemon juice. Spoon over pancakes.
- Consume immediately!
One of our most requested recipes is for this moist and delicious Applesauce Muffin, a breakfast treat that is also a tribute to this apple producing area of New York. They are easy to make, and we love them just out of the oven with a little bit of butter. Yum Yum!!
Carriage House Inn Applesauce Muffins
- 2 cups biscuit mix
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 3/4 cup applesauce
- 3 Tbsp milk
- 1 egg slightly beaten
- 2 Tbsp salad oil
Combine biscuit mix, sugar and cinnamon. Add applesauce, milk egg, and oil; mix until moistened. Fill greased 2″ muffin pans ( or use parchment paper to cup the mix) until 2/3 full, and sprinkle tops with a cinnamon/sugar mix. Bake at 400′ F. for 16 minutes, cool slightly, then serve.
While eating, close your eyes, and remember breakfast at the Carriage House Inn!
A couple of months ago, Claudine found this wonderful recipe for a blueberry and cream cheese French Toast. We tried it out, and it has turned into one of our guest’s favorite recipes. It is simple to make, although, if there is a good way to “dollop cream cheese evenly”, we’d like to know how.
It is so rich and tasty, it probably should be outlawed.!! Until then, we will keep making it. We hope you will enjoy it too.
Blueberry Cream Cheese French Toast
- 10 slices of cubed bread (we use French bread, but sandwich bread will work as well)
- 8 oz of cream cheese
- 2 cups of fresh blueberries
- 9 eggs
- 1 ¾ cups of milk
- ½ cup of maple syrup
- Spray a 9X13 pan with oil.
- Place half the bread cubes covering the pan bottom.
- Dollop the cream cheese evenly on bread cubes. (this is the hardest part—you want small dollops to spread evenly)
- Place half the blueberries on top of the cream cheese.
- Top with remaining bread and then remaining blueberries.
- Beat eggs, milk and maple syrup together.
- Pour directly over mixture in pan. Make sure every bread cube is soaked!
- Bake covered at 350 degrees F for 45 minutes.
This can be made gluten free and dairy free by using gluten-free bread, dairy free cream cheese, and lactose free milk. It tastes just as yummy!
These yummy baked pears were part of the breakfast offering on Sunday morning! Amazingly simple to make, they are the newest addition to our breakfast family. It’s only minutes from the beginning to the oven.
Cut a whole pear in half lengthwise and scoop out the seeds. Sprinkle with cinnamon and drizzle with honey. Add some butter to the seed hollow, then sprinkle with pecans or walnuts. Bake for 50 minutes at 350 degrees, add a dollop of plain yogurt–and pre-pear to be delighted!!
Breakfast chef Claudine and her assistant. The text on the apron says “Carriage House Inn: Cooking up love since 2011”
Here is a much requested recipe of one of our popular egg casseroles!!
Preheat oven to 350 degrees.
Spray or grease a 9″x13″ casserole dish with cooking oil or shortening
- 18 eggs
- 1 1/2 cup plain yogurt
- 1 1/2 tsp Lawry’s seasoned salt (or to taste)
- 1 1/8 stick butter or margerine
- 3 cups hash brown potatoes (thawed)
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 12 oz of diced ham slice
- 1 1/2 cup grated sharp cheddar cheese
- Beat eggs, yogurt, and seasoned salt together
- Melt butter, and lightly saute’ onion and peppers.
- Add diced ham and thawed potatoee, stir to mix.
- Pour into egg mixture and lightly stir to blend ingredients
- Pour into casserole dish.
- Sprinkle grated cheese over casserole
Bake at 350 degrees for one hour, or until knife comes out clean when inserted.
Cut into 12 squares
Baked French Toast with a yogurt and granola parfait!
At the Carriage House Inn, we feature comfortable rooms that make you feel at home, and a bountiful breakfast of savory and sweet meals that will please your palate and tickle your tummy. After a relaxing stay, however, what some guests remember the most are those wonderful chocolate chip cookies that Claudine makes several times a week.
Featured in our dining room on the buffet, those cookies are available 24/7, and a plateful may not last the night. Kids (young and old!) enjoy this sweet snack that are “just like Mom used to make”. Recently the world champion crew of the 8 metre racing yacht “Gefion” claimed that the Carriage House Inn cookies powered their sailboat to victory in the North American championship regatta held recently in Sodus Point! We don’t quite believe that’s true, but the crew did put a hurting on the inventory that week!
So simple, yet so good, here’s the recipe:
Carriage House Inn Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips
- 1 large portion of motherly love
PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Here’s a picture of Claudine making another wonderful batch! If you think the recipe is suspiciously like the Nestle’s Toll House Cookie recipe, you are absolutely right. We have adjusted the chocolate chips and added some motherly love…..just like Mom used to do.
Think I’ll have one now!!
Here is Chief Chef Claudine making some yummy chocolate chip cookies to offer our guests at check in.
One of the favorite breakfast dishes our guests enjoy is our Carriage House Inn Baked French Toast. It’s prepared the night before, and left overnight in the refrigerator to soak up all the egg and spices. Then its baked in the morning to be warm and flavorful on your plate right out of the oven.
It’s easy to make; here is the recipe. You can try it at home, or join us for breakfast on our front porch on a cool summer morning. The picture below is good enough to eat!!
Overnight French Toast from the Carriage House Inn
Melt 1/4 cup butter, mix in 3/4 cup of brown sugar. Coat the bottom of a 9×13 baking dish with the butter/brown sugar glaze.
Cut a loaf of French bread into 1″ to 1 ¼” slices, and lay the slices on top of the brown sugar glaze, filling the baking dish.. This will be 6 to 10 pieces depending on the width of the French bread loaf.
8 eggs, slightly beaten
1 cup milk
2 T. vanilla
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
Blend ingredients and pour over bread slices, covering thoroughly. Sprinkle 1/2 cup chopped pecans on top. Cover and refrigerate at least 3 hours (we do overnight).
In the morning:
Preheat oven to 350 degrees. Take dish out of refrigerator while oven is preheating.
When at temperature, bake for 30 to 40 minutes till bottom is done.
Sprinkle powdered sugar on top before serving.
Enjoy with real maple syrup!!