You have selected our Recipe page.  We wish to share with you some of our favorite "guest pleasing" recipes from members of the Bed and Breakfast Association of the Brazos Valley.             Bon Appetite!







Homemade Eggnog

    Cinnamon Scones



 5 Egg Yolks

1 ½ c. Sugar

Beat together until light and fluffy


Slowly add:

¾ c. Whiskey

1 qt. Milk or Half & Half

Mix well put in a large container and freeze

(Mixture will not completely freeze, will be slush like)


When ready to serve,

Whip together:

3 Egg Whites

1 pt. Whip Cream


Fold into frozen “slush” mixture.  Put back into freezer for about 1 hour.

Stir the slush mixture, serve and enjoy.


Forever Young



2 cups white flour

1/3 cup sugar

1 tbs. baking powder

1tsp cinnamon

1/4 tsp. salt

1/2 cup butter

2/3 cup milk

1 egg, slightly beaten

1 tsp vanilla


Preheat oven to 400F.  Blend together flour, sugar, baking powder, cinnamon and salt.  Cut in butter.  Mix milk egg and vanilla in another bowl.  Add to flour mixture, and stir until just moist.  Shape dough into an 8-inch round loaf.  Cut into 8 wedges and separate slightly.  Bake for 15-20 minutes.

Serve warm.


(This recipe was given to me by a friend. All of my guests have really liked it and have asked for extras, and to have the recipe. It is easy to make and serves at least 4 people with two pieces each.)


Back Porch Cabins Bed and Breakfast




  Death By Chocolate    

Russian Stuffed Pumpkin



1 Duncan Hines chocolate devil’s food cake mix

Follow directions and bake in a 9x13” pan


Sprinkle 1 cup Kahlua all over top and let sit overnight (covered)

 Make chocolate mousse:

¾ c less 2 TBSP milk

1 c semisweet chocolate bits (melted)

1 egg

2 TBSP sugar

1 tsp vanilla

pinch of salt


Heat milk to boiling point.  Place remaining ingredients in blender for several seconds.  Add milk and blend 1 minute.  Chill and then alternate with torn up cake and cool whip, save chocolate for top.  Use trifle dish  (cool whip – 2-3 containers)


Morning Star Bed and Breakfast




 4 lb Pumpkin

1 1/2 c  Long-grain rice

2 lg. Tart cooking apples

 (like Granny Smith), peeled, cored and diced

1/2 c Golden raisins

1/2 c Dried sour cherries

(available in specialty food stores)

8 tbsp. (1 stick) unsalted butter, melted

1 tbsp. Sugar or more to taste

3/4 tsp. Ground cinnamon

Salt to taste

1/4 c Hot water


This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table or any table. The pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked.

Cut the stem end of the pumpkin as if you were about to carve a jack o'lantern.  Set aside the "lid".  Remove insides of the pumpkin and discard.  Using a grapefruit knife or melon baller; scoop & clean as much of the inside of the pumpkin out without piercing the skin.  This will get it ready for the stuffing.  In large saucepan, bring 3 qts. of salted water to a boil and dump in the rice.  Cook over high heat, covered until still a bit hard to the bite...about 15 minutes.  Drain well.  Preheat oven to 325 degrees.  In large bowl, combine apples, partially cooked rice, raisins, dried sour cherries and melted butter.  Season with sugar, salt and cinnamon.  Spoon stuffing loosely into pumpkin, sprinkle with the hot water and put "lid" on tightly.  Place on baking sheet and bake till pumpkin is tender to a point of a knife about 2 hrs.  Spoon out stuffing or cut into wedges and serve. Yield: 8 Servings Enjoy! "


Texas Guest Cottage Bed and Breakfast







  Brunswick Stew     Migas


4lb Chicken pieces
2tbsp paprika
2tbsp olive oil
2tbsp butter
1lb. onions chopped
2 yellow peppers seeded and chopped
14 oz. canned chopped tomatoes or fresh
1 cup dry white wine
1 3/4 cups chicken stock
1 tbsp Worcestershire sauce
1/2 tsp. Tabasco sauce
1 tbsp finely chopped parsley
11 1/2oz. drained corn kernels
15 oz. canned lima beans drained and rinsed
2 tbsp all purpose flour
4 tbsp water
fresh parsley sprigs to garnish
Season the chicken with salt and dust with paprika.
Heat the oil and butter in a casserole or large pan.  Add the chicken pieces and cook over medium heat, turning for 10-15 minutes or until golden brown. Transfer to a plate. Add the onion and bell peppers to the casserole.  Cook over low heat stirring occasionally until softened.  Add the tomatoes, wine, chicken stock, Worcestershire, Tabasco sauce and parsley and bring to a boil, stirring.  Return the chicken back to the casserole, cover and simmer, stirring occasionally for 30 minutes. Add the corn and beans to the casserole, partially re-cover and simmer for an additional 30 minutes.  Place the flour and water in a small bowl and mix to make a paste.  Stir a ladleful of the cooking liquid into the paste, then stir it into the stew.  Cook, stirring frequently for 5 minutes.  Serve garnished with parsley. Serves 6.


KELUMAC Bed and Breakfast





8 large eggs

2T. water

1/4 t. salt

Freshly ground pepper to taste

2 T. butter

6 green onions, including some tender green tops, sliced

1 medium tomato, seeded, chopped and drained

1 cup grated Monterey Jack cheese

1 cup tortilla chips, broken up into large, bite sized pieces


In a medium bowl, whisk together eggs, water, salt, and pepper to taste. In a large nonstick skillet over medium heal, melt butter and swirl to coat bottom of skillet.  When butter foams, add green onions and cook for about 1 minute.  Add egg mixture all at once.  Let set for 20 seconds.  Cook, stirring, until almost set, 3 or 4 minutes longer.  Add tomato and cheese and continue cooking and stirring until well mixed and cheese melts, about 1 minute longer.  Stir in chips and serve immediately.


The Red Door Bed and Breakfast







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