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At Hermann Hill Inn, a Missouri bed and breakfast, we’ve discovered that the way to our guests’ hearts is through their stomach. Each day you will be delighted with sumptuous breakfasts and evening treats. We have received so many requests for our signature recipes that we’ve decided to share them with you here in our own version of the Hermann Hill online cookbook. We hope that the dishes you prepare from our bed and breakfast recipes are as memorable as your stay at HermannHill Vineyard and Inn, and that they bring a smile to your face as you prepare them and remember your relaxing getaway to Hermann’s wine country. Please feel free to call or email us if you have any question about preparing these recipes.

View Our Top Ten Hermann Hill Recipes, PLUS our new Signature Granola Cereal recipe!

Signature Cookies
Hermann Hill Chocolate Cookies
Hermann Hill Shortbread Cookies


Hermann Hill Signature Granola Cereal
Hermann Hill Scrambled Egg Casserole
Hermann Hill Oven French Toast
Hermann Hill Fiesta Cheese Soufflé
Hermann Hill Mushroom Crust Quiche
Hermann Hill Potato Egg Casserole
Hermann Hill Seafood Frittata
Hermann Hill Cheese Strata

Orange Marmalade Muffins

Breakfast Sides
Hermann Hill Creamy Hash Browns
Hermann Hill Au Gratin Potato Casserole

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.

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. Stir 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.



A new addition to Hermann Hill's breakfast options, our homemade Granola Cereal has proven popular with our guests.
6 cups Cornflakes
4 cups Branflakes
2 cups Oats
1 1/2 cup crushed Shredded Wheat
1 cup brown sugar
1 cup raisins
1 1/2 cups Craisins
1 cup maple syrup
1/2 cup vegetable oil
1/4 cup hot water
1 tbsp cinnamon

Mix all dry ingredients EXCEPT cinnamon and raisins together in a large mixing bowl.  Next, whisk all wet ingredients plus cinnamon together in a small bowl.  Pour wet ingredients onto dry ingredients and stir until whole mixture is wet.  Bake for 20 minutes at 350 degrees (or 260 degrees in a convection oven), stirring every 5 minutes.  Let cool, then add raisins after baking.

Makes 15 1-1/2 cup servings.

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

· 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

· 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

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.

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

· 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

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.

One of the signature breakfast entrees served at both the Village and Inn.  Make ahead the night before.  Serves 16.

1 stick butter
1 1/2 cup saltine crackers, crumbled
1 cup green onions
1 1/2 pounds sliced mushrooms
3 cups pepper jack cheese
48 ounces cottage cheese
35 eggs
1/2 teaspoon cayenne pepper

Melt butter, Saute mushrooms and green onions until tender.  Stir in cracker crumbs, then put mixture into greased ramekins, pat onto bottom, sprinkle with pepper jack cheese.

In a bowl, mix cottage cheese,  eggs and cayenne pepper until blended and smooth.  Pour into ramekins over cheese and mushroom crust.

Bake for 55 minutes @ 350 degrees.  To test to see if it has done, insert a knife and see if it comes out clean.  (Let stand 5 minutes if turning out onto plate.)


This entrée is similar to 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.

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.

· 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.

· 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.

Hermann Hill Seafood Frittata

You can decide whether or not to add any additional peepers or cheese. This recipe is a great served with fresh fruit on the side. Make ahead the night before. Serves 8. 

Refrigerated 9" pie crust
1 cup Shredded Crab meat
1 cup Swiss Cheese, shredded
1 cup Mozzarella cheese, shredded
1/3 cup green onions chopped
5 large eggs
2 cups Heavy whipping cream
salt and pepper
Cayenne pepper
Green and red bell pepper

Heat over to 425, prepare pastry.  Ease into quiche dish 9 x 1-1/2 in. or pie plate 9-1/4 in.  Beat eggs slightly & mix in remaining ingredients.  Pour into quiche dish & bake for 15 minutes.  Reduce oven temperature to 300.  Bake 45 to 60 minutes longer or until knife inserted in center comes out clean.

Another favorite entrée is our delicious Cheese Strata with an ingredient that might surprise you! Serves 8.

Preheat oven to 350 degrees, grease a 9x13 inch glass baking dish.

· 1 tsp. oil
· 2 cups sliced fresh mushrooms
· 15 eggs
· 2 ½ cup milk
· ¼ cup Kraft Real Mayo Mayonnaise
· 1 pkg.  (6oz) Stove Top Stuffing Mix for Chicken
· 1 Tomato Hand full diced
· 3 green onion, sliced
· Shredded Cheddar Cheese

Heat oil in medium skillet on medium high heat. 
Add mushrooms; cook 4 min or until tender, stirring occasionally. 
Beat eggs, milk and mayo in large bowl with whisk until well blended. 
Stir in stuffing mix.
Spoon into greased baking dish; top with mushrooms, tomatoes and onions

Bake 35 min. 
Sprinkle with cheddar; bake 15min. or until center is set and cheese is melted. 
Let stand 10 min. before serving.

· 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.

· 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.

· 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.

Orange Marmalade Muffins


2 c. all-purpose flour

1 1/2 tsp. baking powder

2 c. granulated sugar

4 eggs

2 c. (16oz) dairy sour cream 

1/2 c. orange marmalade

2 1/2 tbsp.  Butter, melted

1 tbsp. vanilla

Mix flour, baking powder and sugar together in a large mixing bowl.  Combine eggs, sour cream, orange marmalade, butter and vanilla.  Pour egg mixture over flour mixture; mix until smooth.  Spoon batter into well-greased 3-inch muffin cups, filling cups 2/3 full.  Bake in a 400 degree oven for 20 minutes or until lightly brown.  Remove from pan.  Yield: 2 to 2 1/2 dozen muffins.