Breakfast & Treats

 

Example of a Dreamcatcher Bed and Breakfast Weekly Menu

We pride ourselves in serving a tremendous breakfast for our guests and travelers. We have French roasted coffee ready starting at 7am every day. Some of the dishes are made the night before and allowed to sit refrigerated to bring out the different flavors and tastes. Cooking starts at 6am and the food is ready at 7:45. I create a 10 day menu for those that stay multiple days and never get the same menu, switching from a savory to a sweet dish.

When you first arrive to our breakfast room you can enjoy several starters that are always available:

Coffee, decaf or caffeinated
Different choice of Teas
Orange and Grape Juice
Yogurt
A Fresh Fruit Plate with different breads or muffins is served for guests that do not prefer the hot meal.

 

1st course

Hot Oats Brule with a dollop of sour cream

 

2nd course

Monday: served with banana bread, the hot dish is

Crab Quiche with herbs
Bacon
Fresh Fruit Compote

Tuesday: served with caramel rolls, the hot dish is

Pancakes with Peach and Pecan sauce
Sausage
Fresh Fruit Compote

Wednesday: served with crumb cake muffins, the hot dish is

Spinach, cheese omelet with canadian bacon 
Hash browns
Fresh Fruit Compote

Thursday: served with sticky buns, the hot dish is

Apple Dumpling
Bacon
Fresh Fruit Compote

Friday:  served with poppy seed muffins, the hot dish is

New Mexico casserole with sage roasted pork sausage, tortillas, cheese, tomatoes
Fresh Fruit Compote
Toasted Banana Bread

 

 

Prudy’s Hot Chocolate

 

• 10 oz. Powdered Milk
• 6 oz. chocolate malt (Ovaltine)
• 1 lb. Nestle’s Quick
• opt. miniature marshmallows
• 8 oz. Cremora
• opt. ground chocolate
• 1 lb. Powdered Sugar

 

Mix powdered milk, Nestle’s Quick, powdered sugar and chocolate malt together.  Place 1/3 cup of mix into a mug.  Add hot water.  Top with miniature marshmallows and/or ground chocolate.  Stir.  Enjoy.  This recipe makes a large amount.  Consider halving the recipe.