Hermann Hill Favorites

Each morning of your stay at the luxurious Hermann Hill Inn, you will be treated to a delicious breakfast featuring some of our most popular Missouri bed and breakfast recipes. We have listed the ten most frequently requested Hermann Hill recipes of breakfast entrees, potato casseroles, and of course our two types of cookies. We like a relatively calm morning so our bed and breakfast inn recipes tend to be dishes that can be made ahead the night before.

1. Hermann Hill Scrambled Egg Casserole
One of two signature breakfast entrees that we serve both at the Inn and Village. This casserole is perfect for brunches and can be made in a 9" x13” pan as well as individual ramekins. Make ahead the night before. Serves 16

STEP ONE:
· ½ pound bacon, diced
· ¾ pound ham, diced
· 2 (4-oz. Cans sliced mushrooms
· 1 2/3 cups flour
· 8 ½ cups milk
· Worcestershire sauce, salt, pepper to taste

Fry bacon until crisp. Drain grease. Add ham and mushrooms. Mix flour and milk together. Add ham/bacon in frying pan. Cook until thick, stirring constantly. Season to taste. SET ASIDE

STEP TWO:
· 40 Grade A Large Eggs
· 1 cup milk
· 1/3 cup butter
· 1 cup grated cheddar cheese

Beat eggs with milk. Melt butter in pan, and then scramble eggs. DO NOT COOK DRY!  In 16 ramekins, layer sauce, then eggs, and then sauce. Sprinkle with grated cheese. Cover and refrigerate overnight. Bake at 290 degrees for one hour. Serves 16

2. HERMANN HILL OVEN FRENCH TOAST
One of two signature breakfast entrees that we serve both at the Inn and Village. Sausage, potatoes, and fruit can be served on the side. Reserve two pieces from the center of the loaf for the heartier appetites. Make ahead the night before. Serves 16.

STEP ONE:
3 loaves French bread (we use cinnamon from Hermann’s Battocletti Bakery to get a total of 32 slices about 1 ½ inches thick

We do this in a blender to get a thorough mixing of ingredients, so multiply the amounts by three:
· 5 large eggs
· 1 ¾ cups milk
· 1 tsp. Vanilla
· 1 tsp. Nutmeg
· ½ tsp. Cinnamon

Grease pans, arrange bread in pans with largest side up. Pour blended ingredients over bread.

STEP TWO:
· ½ cup butter, melted
· 1 ½ cups brown sugar
· 1 cup corn syrup
· 1 cup chopped pecans

Microwave for 30-45 seconds and spoon onto egg-soaked bread.  Bake at 350 degrees for 35 minutes. Serves 16

3. HERMANN HILL FIESTA CHEESE SOUFFLÉ

You can decide whether or not to add the chopped green chilies to this great one mixing bowl breakfast entrée. Consider making the Green Chili Potatoes (8) as a side dish. Make ahead the night before. Serves 10.

· 24 Grade A Large Eggs, beaten
· 1 ½ containers (24 ox. each) cottage cheese
· 1 ½ bags (16 ox each) Monterey Jack cheese
· 1 2/3 cups flour
· 2 ¼ teaspoons baking powder
· ¼ cup butter, melted
· 6 green onions, sliced
· 1 small can chopped green chilies (optional)
· 1 small can sliced black olives
· 2 small jars chopped pimentos

Mix ingredients in a large bowl. Pour into 16 greased ramekins. Refrigerate overnight (optional). Bake at 350 degrees for 35 to 40 minutes.  Garnish with cheddar cheese, sour cream, or salsa. Serves 10.

4. HERMANN HILL WINE CHEESE STRATA
If you are looking for presentation and know that you can serve this entrée in a timely manner, then our Wine Cheese Strata will be a hit. Because it rises during cooking it should be brought from the oven right to the table and served as soon as possible. Make ahead the night before. Serves 10.

STEP ONE:
· ½ Loaf French bread, cubed (or whatever to fill 10 ramekins)
· 2 cups Swiss cheese-shredded
· ½ cup Monterey Jack cheese- shredded
· 1 ½ cups diced ham
· 2 green onions, sliced

Layer in ramekin: bread, cheese, ham, onion.

STEP TWO:
In a blender, mix the following in two batches, so double these amounts.  In each batch:
· 6 Grade A Large Eggs
· 2 Cups Milk
· ¼ cup white wine
· 2 teaspoons Dijon mustard

Pour mixture over bread, cover, and refrigerate overnight.  Bake uncovered at 325 degrees for 45 minutes. Mix:
· ½ cup sour cream
· 8 oz. Parmesan cheese

Put “dollop” on top just before serving. Serves 10.

5. HERMANN HILL POTATO-EGG CASSEROLE
This entrée is similar the our signature Hermann Hill Scrambled Egg Casserole, but it includes potatoes and some great tasting bacon sausage. The potatoes make having another side dish unnecessary. Make ahead the night before. Serves 30.

STEP ONE:
Preheat oven to 400 degrees, grease approximately 30 ramekins or two 9x13 inch glass baking dishes.
· ¾ Bag (4 lb) of frozen potatoes
· ¼ Cup olive oil

Spray large cookie sheet pan with PAM, spread potatoes on pan, and drizzle with olive oil. Bake in oven for 15 minutes, or until browned and a bit crisped.

STEP TWO:
· 3 Packages of bacon sausage- substitute 1 lb of bacon, chopped and two packages regular sausage
· 1 bunch green onions, chopped (white and green parts)
· 1 2/3 cups flour
· 9 cups milk
· Worcestershire sauce, salt, and pepper to taste
· 3 cups grated cheddar cheese

Fry bacon sausage until barely pink. Add green onions, and fry until bacon sausage is cooked. Sprinkle flour on to sausage/onion mixture, and then slowly add milk, stirring constantly to mix and thicken. (Hint: if too thick, add more milk. Mixture should be the consistency of gravy) Season with Worcestershire, salt, and pepper. Add cheese and stir until melted. Set aside.

STEP THREE:
· 40 Grade A Large Eggs
· 1 Cup of Milk
· ¼ cup butter for pan
· ½ cup cheddar cheese for topping

Melt butter in pan, cook eggs until firm. Using a large metal bowl, combine potatoes and 2/3 of the sauce. Gently add eggs. Place a cup of mixture in greased ramekins, then add extra dollop of remaining sauce. Sprinkle with cheddar cheese. Refrigerate overnight. Reheat in 300-degree oven for 30-40 minutes or microwave for 3 minutes. Serves 30.

6. Hermann Hill Creamy Hash Browns
· 3 bags (total of 4 ½ lbs.) frozen hash browns, thawed
· 1 can cream of mushroom soup
· 1 can cream of chicken soup
· 2 ½ cups grated cheddar cheese
· ¾ cup ranch salad dressing
· 1 can (2.8 ox) fried onion rings

Mix together all ingredients, except onion rings. Put into 9 x 13 baking dish and cove. Refrigerate overnight. Bake at 350 degrees for 55 minutes, or until bubbly. Spread onion rings over top and bake 5 minutes more. Serves 16.

7. Hermann Hill Green Chili Potatoes
· 32 oz bag of frozen hash browns
· 2-4 oz. Cans diced green chilies
· 1-10 oz can cream of chicken soup
· 2 cups grated cheddar cheese
· 1 cup sour cream
· 2 cups taco chips, crushed

Mix all ingredients. Transfer to 9 x 13 baking dish. Spread chips over top service. Cover and bake for 30 minutes. Uncover and bake another 45 minutes. Serves 16.

8. Hermann Hill AuGratin Potato Casserole
· ½ cup melted butter or margarine
· 1 ½ cups cheddar cheese
· 1 cup Velveeta cheese, cubed
· ½ cup chopped red onion
· 2 cans cream of whatever soup
· 1 cup sour cream
· 1 tsp. dry mustard
· salt and pepper to taste
· 2-3 cups corn flakes

Mix all ingredients together except potatoes and corn flakes in saucepan. Heat mixture on low until all cheese is melted. Stir in hash browns and put into 9 x 13 baking dish, which has been sprayed with Pam. Top with corn flakes. Bake at 325 degrees for one hour. Serves 16.

9. Hermann Hill Chocolate Cookies
This is our most frequently requested recipe. Experiment with different flavors of cake mixes and ingredients. We have stopped adding nuts and Reese’s Pieces due to guests with peanut allergies. Avoid using too many chocolate raspberry chips, as they have a very powerful flavor. Dust with powdered sugar before serving. Best when served with vanilla ice cream topped with our Hermann Hill Port Chocolate Raspberry Sauce. Makes about 20 heart shaped cookies.

· 4 heart shaped pans- 6 cookies/pan
· Pam spray
· 1 Box Chocolate cake mix
· 1 Box Yellow cake mix
· 1 cup vegetable oil
· 2 eggs
· 1 cup chocolate chips
· ¼ cup Heath bar chips
· ¼ cup Reese’s Pieces chips
· ¼ cup butterscotch chips
· ¼ cup chocolate-raspberry chips
· 1 cup chopped nuts
· ½ cup flaked coconut
· powdered sugar

Using an electric mixer on a stand, Combine 2 eggs and 1 cup of oil. Mix thoroughly. Add cake mixes and blend at medium speed, then slowly add the rest of the ingredients at slow mixer speed. Spray pans with Pam. Using an ice cream scoop, evenly distribute dough into the 20 cookie molds. Using a large spoon, press dough into molds. Bake at 350 degrees for 15 minutes. Watch for hot spots in oven and adjust cooking time accordingly.

Allow cookies to rest on baking rack for at least 10 minutes before removing to wire cooking rack. (Hint: You may put heart shaped pan in freezer for 15-45 minutes before attempting to remove cookies. Makes 20 heart shaped cookies.

10. Hermann Hill Short Bread Cookies
With the proper presentation, these cookies are as popular as our chocolate cookies. We make both in heart shaped pans but garnish these cookies with powdered sugar and grated semi-sweet chocolate while they are still in the warming drawer. Makes about 18 heart shaped cookies.

· 1 Can Pam Spray
· 3 Heart Shaped Pans- six cookies each
· 4 sticks butter softened
· 1 cups sugar
· 4 cups flour
· 2 cups milk chocolate chips

Preheat oven to 350 degrees. If butter is hard, microwave to about 20 seconds. Cream butter and sugar in large bowl until fluffy. Gradually add flour until combined. Place mixture in freezer for about 5 minutes to cool. Sir in chocolate chips into cool dough. Spray pans with Pam. Using an ice cream scoop, evenly distribute dough into about 18 cookie molds. Using a large spoon, press dough into molds.

Bake at 350 degrees for 14 minutes. Watch for hot spots in oven and adjust cooking time accordingly. You may prefer to put molds in freezer for about 45 minutes before attempting to remove cookies. To serve, first place cookies in warming drawer, dust with powdered sugar and grate semi-sweet chocolate over cookies and plate. Makes about 18 heart shaped cookies.