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Exterior view of the property surrounded by a vineyard with the sun setting in the background

Popular Recipes at Hermann Hill Vineyard and Inn

These recipes are some of our most popular recipes at Hermann Hill Vineyard and Inn. We hope you enjoy making these recipes and sharing them with your family and friends.

Hermann Hill Shortbread 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)
  • 2 cups butter (4 sticks); softened
  • 1 cup sugar
  • 4 cups flour
  • 2 cups milk chocolate chips
  1. Preheat oven to 350 degrees.
  2. If butter is hard, microwave to soften for about 20 seconds.
  3. Cream butter and sugar in large bowl until fluffy. Gradually add flour until combined.
  4. Place mixture in freezer for about 5 minutes to cool.
  5. Stir chocolate chips into cool dough.
  6. 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.
  7. Bake at 350 degrees for 14 minutes. Watch for hot spots in oven and adjust cooking time accordingly.

Tip: You may prefer to put molds in freezer for about 45 minutes before attempting to remove cookies.

To serve, place cookies in warming drawer, dust with powdered sugar, and grate semi-sweet chocolate over cookies and plate.

Servings: About 18 heart shaped cookies

Hermann Hill Signature Granola Cereal

A new addition to Hermann Hill’s breakfast options, our homemade Granola Cereal has proven popular with our guests.

INGREDIENTS

  • 6 cups corn flakes
  • 4 cups bran flakes
  • 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

DIRECTIONS

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

Servings: Makes 15 1-1/2 cup servings

Hermann Hill Scrambled Egg Casserole

This is 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.

SAUCE INGREDIENTS

  • 1/2 lb. bacon, diced
  • 3/4 lb. ham, diced
  • 2 – 4 oz. cans sliced mushrooms
  • 1-2/3 cups flour
  • 8-1/2 cups milk
  • Worcestershire sauce, salt, pepper to taste

EGG MIXTURE INGREDIENTS

  • 40 Grade A Large eggs
  • 1 cup milk
  • 1/3 cup butter
  • 1 cup grated cheddar cheese

DIRECTIONS

  1. Fry bacon until crisp. Drain grease.
  2. Mix flour and milk together.
  3. Add ham, bacon and flour mixture to frying pan. Cook until thick, stirring constantly.
  4. Season to taste. SET ASIDE.
  5. Beat eggs with milk.
  6. Melt butter in pan, and then scramble eggs. DO NOT COOK DRY!
  7. In 16 ramekins, layer sauce, then eggs, and then sauce. Sprinkle with grated cheese.
  8. Cover and refrigerate overnight.
  9. Bake at 290 degrees for one hour.

Servings: 16

Hermann Hill Oven French Toast

This is the second signature breakfast entree 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 heartier appetites. Make ahead the night before.

BREAD INGREDIENTS

  • 3 loaves French bread (We use cinnamon bread from a local bakery to get a total of 32 slices about 1-½ inches thick.)
  • 15 large eggs
  • 4 1/4 cups milk
  • 1 tsp. vanilla extract
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon

SAUCE INGREDIENTS

  • 1/2 cup butter, melted (1 stick)
  • 1-1/2 cups brown sugar
  • 1 cup corn syrup
  • 1 cup chopped pecans

DIRECTIONS

  1. Mix eggs, milk, vanilla, nutmeg, a cinnamon together thoroughly (we use a blender).
  2. Grease pans, then arrange bread slices on pans with largest side up.
  3. Pour blended egg ingredients over bread.
  4. Mix sauce ingredients together.
  5. Microwave for 30-45 seconds, and then spoon sauce onto egg-soaked bread.
  6. Bake at 350 degrees for 35 minutes.

Servings: 16

Hermann Hill Fiesta Cheese Soufflé

You can decide whether or not to add the chopped green chilies to this great breakfast entrée. Consider making the Green Chili Potatoes as a side dish. Make ahead the night before.

INGREDIENTS

  • 24 Grade A Large Eggs, beaten
  • 1-1/2 containers (24 ox. each) cottage cheese
  • 1-1/2 bags (16 ox each) Monterey Jack cheese
  • 1-2/3 cups flour
  • 2-1/4 teaspoons baking powder
  • 1/4 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

DIRECTIONS

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

Servings: 10

Hermann Hill Mushroom Crust Quiche

Enjoy one of our signature breakfast entrees served at both the Village and Inn. Make ahead the night before.

INGREDIENTS

  • 1/2 cup butter (1 stick)
  • 1-1/2 cups saltine crackers, crumbled
  • 1 cup green onions
  • 1-1/2 lb. sliced mushrooms
  • 3 cups pepper jack cheese
  • 48 oz. cottage cheese
  • 35 eggs
  • 1/2 tsp. ground cayenne pepper

DIRECTIONS

Melt butter, Sauté 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.)

Servings: 16

Hermann Hill Potato-Egg Casserole

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.

INGREDIENTS

  • 3/4 bag (4 lb) of frozen potatoes
  • 1/4 cup olive oil
  • 3 pkgs. bacon sausage (or substitute with 1 lb of bacon, chopped; and 2 pkgs. 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
  • 40 Grade A Large Eggs
  • 1 cup of Milk
  • 1/4 cup butter for pan
  • 1/2 cup cheddar cheese for topping

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Grease approximately 30 ramekins or two 9×13 inch glass baking dishes.
  3. Spray large cookie sheet pan with PAM.
  4. Spread potatoes on pan, and drizzle with olive oil.
  5. Bake in oven for 15 minutes, or until browned and a bit crisped.
  6. Fry bacon sausage until barely pink.
  7. Add green onions, and fry until bacon sausage is thoroughly cooked.
  8. Sprinkle flour onto 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.)
  9. Season with Worcestershire Sauce, salt, and pepper.
  10. Add cheese and stir until melted. Set aside.
  11. Melt butter in pan.
  12. Cook eggs until firm.
  13. Using a large metal bowl, combine potatoes and 2/3 of the sauce. Gently add eggs.
  14. Place 1 cup of mixture in greased ramekins, then add extra dollop of remaining sauce. Sprinkle with cheddar cheese.
  15. Refrigerate overnight.
  16. Reheat in 300-degree oven for 30-40 minutes or microwave for 3 minutes.

Servings: 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.

INGREDIENTS

  • 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
  • Ground cayenne pepper
  • Green and red bell pepper

DIRECTIONS

  1. Heat oven to 425 degrees, and prepare pastry.
  2. Ease crust into 9 x 1-1/2 inch quiche dish or 9-1/4 inch pie plate.
  3. Beat eggs slightly, and then mix in remaining ingredients.
  4. Pour egg mixture into quiche dish and bake for 15 minutes.
  5. Reduce oven temperature to 300, and bake 45 to 60 minutes longer or until knife inserted in center comes out clean.

Servings: 8

Hermann Hill Cheese Strata

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

INGREDIENTS

  • 1 tsp. oil
  • 2 cups sliced fresh mushrooms
  • 15 eggs
  • 2-1/2 cup milk
  • 1/4 cup Kraft Real Mayo
  • 1 pkg.  (6oz) Stove Top Stuffing Mix for Chicken
  • 1 tomato; hand-full diced
  • 3 green onion, sliced
  • Shredded cheddar cheese

DIRECTIONS

  1. Preheat oven to 350 degrees, grease a 9×13 inch glass baking dish.
  2. Heat oil in medium-sized skillet on medium high heat.
  3. Add mushrooms; cook 4 min or until tender, stirring occasionally.
  4. Beat eggs, milk and mayo in large bowl with whisk until well blended; stir in stuffing mix.
  5. Spoon egg mixture into greased baking dish; top with mushrooms, tomatoes and onions
  6. Bake 35 minutes
  7. Sprinkle with cheddar; bake 15 minutes more or until center is set and cheese is melted.
  8. Let stand 10 min. before serving.

Servings: 8

Hermann Hill Creamy Hash Browns

INGREDIENTS

  • 3 bags (total of 4-1/2 lbs.) frozen hash browns, thawed
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2-1/2 cups grated cheddar cheese
  • 3/4 cup ranch salad dressing
  • 1 can (2.8 ox) fried onion rings

DIRECTIONS

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

Servings: 16

Hermann Hill Green Chili Potatoes

INGREDIENTS

  • 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

DIRECTIONS

  1. Mix all ingredients.
  2. Transfer to 9 x 13 baking dish. Spread chips over top.
  3. Cover and bake for 30 minutes.
  4. Uncover and bake another 45 minutes.

Servings: 16

Hermann Hill Au Gratin Potato Casserole

INGREDIENTS

  • 1/2 cup melted butter or margarine
  • 1-1/2 cups cheddar cheese
  • 1 cup Velveeta cheese, cubed
  • 1/2 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

DIRECTIONS

  1. Mix all ingredients together in saucepan except potatoes and corn flakes.
  2. Heat mixture on low until all cheese is melted.
  3. Spray baking dish with Pam.
  4. Stir in hash browns, then put into 9 x 13 greased baking dish.
  5. Top with corn flakes.
  6. Bake at 325 degrees for 1 hour.

Servings: 16

Orange Marmalade Muffins

INGREDIENTS

  • 2 cups all-purpose flour
  • 1-1/2 tsp. baking powder
  • 2 cups granulated sugar
  • 4 eggs
  • 2 cups (16oz) dairy sour cream
  • 1/2 cups orange marmalade
  • 2-1/2 tbsp. butter, melted
  • 1 tbsp. vanilla

DIRECTIONS

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

Yield: 2 to 2 1/2 dozen muffins

Kartoffelsen Salat (Potato Salad)

INGREDIENTS

  • 3 lb. medium potatoes
  • 1/4 cup finely diced bacon
  • 1/4 cup onion, chopped
  • 1 tbsp. flour
  • 2 tsp. salt
  • 1-1/4 tbsp. sugar
  • 1/4 tsp. pepper
  • 2/3 cup cider vinegar
  • 1/3 cup water
  • 1/2 tsp. celery seed
  • 3 tbsp. chopped parsley

DIRECTIONS

  1. Cook potatoes in jackets then peel, slice thin.
  2. Fry bacon until crisp, add onion, and cook gently one minute.
  3. Blend in flour, salt, sugar, and pepper.
  4. Stir in vinegar and water.
  5. Simmer 10 minutes, stirring constantly.
  6. Pour over potatoes, adding celery seed and parsley, mix, serve hot.

Kartoffel Fett-Kuchele (Potato Doughnuts)

INGREDIENTS

  • 1 cup flour
  • 1 cup mashed potatoes
  • 2/3 cup sugar
  • 1 egg
  • 2 tsp. baking powder

DIRECTIONS

  1. Mix flour, mashed potatoes, sugar, egg, and baking powder and roll out to 1/3 inch thick.
  2. Cut into strips 3 inches long, fry in hot shortening.
  3. Serve hot.

Schnitzbrodt (Fruit Bread)

INGREDIENTS

  • 1 cake yeast
  • 1/2 cup warm water
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1-1/2 cups dried prunes, pears, and dates (finely chopped)
  • 1 cup flour (or enough to make dough consistency)
  • 1 cup scalded milk; cooled
  • 1/2 tsp. grated orange rind
  • 1/2 cup melted butter (1 stick)
  • 1/2 cup chopped nuts
  • 1/2 cup raisins
  • 1/3 cup of brown sugar (about a “handful”)

DIRECTIONS

  1. Dissolve cake yeast in warm water.
  2. Thoroughly mix together and sift sugar, salt, cinnamon, cloves, nutmeg, dried prunes, pears, dates, and flour.
  3. Alternately add cooled scalded milk with dry mixture to dissolved cake yeast; mix in orange rind.
  4. Knead dough for 10 minutes or until dough is smooth and elastic.
  5. Place in greased bowl, cover tightly, and let rise until double in bulk.
  6. Divide dough for 2 loaves; roll each out 1/2 inch thick.
  7. Spread dough with butter, chopped nuts, raisins, and brown sugar.
  8. Roll into a jelly roll and place loaves in baking pans.
  9. Let rise again until double in bulk.
  10. Bake at 375 for 15 minutes.
  11. Lower temperature to 350 and bake for another 30 minutes.

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