Bitterroot River Bed & "Breakfast"

 

Breakfast: Available between 7:00 a.m. and 9:00 a.m. Choose a time that is convenient for you. A delicious full breakfast will be served. Fresh fruit, juices, pastries, delicious egg casseroles, banana bread French toast, and fresh locally roasted coffee or hot tea are some of the fresh, carefully prepared items you will enjoy. You will want to linger in the sunroom adjacent to the dining area, to have a second cup of coffee and plan your day. There is also seating on our covered porch, where you can enjoy eating outdoors while watching the hummingbirds, grazing deer and the ospreys fishing in the river.

 
   

Sunrise Granola

Makes 8 Cups; Prep time 15 minutes; Cook 2 minutes

Ingredients:

  • 1 Tbsp. margarine or butter
  • 1 3/4 cups unsalted or lightly salted mixed nuts
  • 1 Tbs. brown sugar
  • 1/4 tsp. ground cinnamon
  • 4 cups multigrain cereal with rolled rye, oats, barley, and wheat
  • 1 cup regular rolled oats
  • 1 cup toasted wheat germ
  • 1 - 6 or 7 oz. pkg. mixed dried fruit bits
  • 1/2 cup unsalted shelled sunflower seeds or Grape Nuts cereal
  • Milk or nonfat vanilla yogurt
  • Sugar (optional)
  • Coarsely cut up Granny Smith apple (optional)

1. For skillet-roated nuts, in a large skillet or saucepan heat margarine or butter over medium heat. Stir in brown sugar; add mixed nuts. Cook and stir about 3 minutes until sugar is dissolved and nuts are lightly glazed. Remove from heat. Sprinkle with cinnamon. Transfer to greased foil to cool. Set aside 3/4 cup of the nuts. Transfer remainder to airtight container; chill or freeze.

2. In a bowl stir together multigrain cereal, rolled oats, the 3/4 cup roasted nuts, wheat germ, dried fruit bits, and sunflower seeds. Cover tightly and refrigerate up to 1 month.

3. For each serving, pour about 1/2 cup granola into a bowl; add milk. To serve with yogurt: Combine 1/2 cup vanilla yogurt and 1/4 cup granola; cover and chill 4 hours or overnight. Stir in sugar to taste and milk to desired consistency. If desired, sprinkle with sugar, apple, and more of the skillet-roasted nuts.

 

   
 
   

Rhubarb Coffee Cake

  • 1/4 cup olive oil

  • 1 1/2 cup brown sugar

  • 1 egg

  • 1 tsp vanilla

  • 2 cups flour

  • 1 teaspoon baking soda

  • 1 1/2 cups chopped raw rhubarb

  • 1 cup buttermilk

  • cup chopped walnuts (save a few for the top)

  • 1/2 cup granulated white sugar

  • 1 teaspoon cinnamon

Directions: Mix all ingredients, (except the white sugar a few nuts and the cinnamon) in the order listed. Place in a 9x13 greased baking pan. Sprinkle the top with the sugar, cinnamon add remaining nuts. Bake uncovered at 350 for about 30 minutes.

Our guests' favorite.....

Apple Puff Pancake

Preheat oven to 425 degrees.

1 1/2 cup butter
2 apples cut and sliced
Melt butter in 9x 13 baking dish. Add appled slices and put in oven until butter sizzles (do not let brown). Take out of oven and pour in batter below.


6 eggs
1 1/2 C milk
1 cup flour
3T sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cinnamon

Mix in a blender and pour over apples. Sprinkle 2-3 tablespoon of brown sugar over contents in baking dish. Bake for 20 minutes until puffed and brown. Serve immediately. Can be served with strawberries and vanilla yogurt. Enjoy!