Sample Breakfast Menu

Fresh Fruits & juices
Egg Casserole
Stuffed French Toast
Breakfast meats
Muffins, scones, breads made from scratch
Variety of teas & coffees
Please let us know in advance of any special dietary requirements (vegan, gluten, nitrate, or dairy free) that you may have. 


Hiestand House Waffles

2 C. lukewarm milk
1 1/4- ounce package active dry yeast
4 egg yolks
2 1/2 C. all-purpose flour
1/2t. salt
1 T. sugar
1 t. cinnamon
1/4 t. nutmeg
1 t. vanilla extract
1/2 cup melted butter
4 egg whites

Put milk in a large mixing bowl, sprinkle yeast over the top. Stir well to dissolve so no lumps remain. Beat egg yolks and add to cooled yeast mixture. Combine flour, salt, sugar, cinnamon & nutmeg; add to yest mixture. Stir in vanilla and melted butter. Beat the egg whites until stiff; fold into batter. Let stand in a warm place for an hour, or until doubled in size. use a Belgian waffle iron, fill with about 1 1/2 cups of mixture; cook until golden brown. Serve with syrup or cream and fresh fruit.

Granny's Crumb Cake

2C. sugar
3C. flour
4T. Crisco
1t. salt

Mix together into crumbs. Take two handfuls out and put aside into another bowl. Add to what is left in first bowl.

3t. baking powder
2 eggs
1 1/4 C. milk

Mix well. Pour into two greased and floured round cake pans.

To the two handfuls fo crumb mixture add:
2 T. margarine
1 t. cinnamon

Mix into crumbs: sprinkle over batter in cake pans. Bake at 350 degrees for 25-30 minutes. Can be eaten warm or cooled.


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