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1884 Wildwood Bed and Breakfast Inn
808 Park Avenue
Hot Springs, AR, 71901, USA
(501) 624-4267 | (888) 763-3707

Favorite Recipes

We will be publishing a cookbook. Until then, here are a couple of our guest’s favorite dishes. Easy to make!

Blueberry-Pineapple Upside-Down Coffee Cake

Blueberry Muffin Mix
1/2 stick real butter
1 packet Quick-Rise yeast
1/3 cup brown sugar
1 can pineapple slices
non-stick spray
cherries
1 slightly beaten egg

Preheat oven to 350 degrees. Spray regular size pie pan with non-stick spray. Rinse and drain blueberries. Melt 1/2 stick butter in small saucepan and then mix in brown sugar. Pour into pie pan. Spread around evenly. Arrange pineapple slices and cherries on top of brown sugar-butter mixture. Heat up 2/3 pineapple juice from the can to the almost boiling point. Pour this into a mixing bowl with the muffin mix and the quick-rise yeast. Stir well, then add egg. Use mixer to finish mixing, then cover for 10 minutes with plastic wrap to allow yeast to rise. Next, mix in blueberries and spread this into pie pan. Bake about 30 minutes until nicely browned on top. Turn over on to serving plate. Delicious served steaming hot!!

Preheat oven to 350 degrees. Spray regular size pie pan with non-stick spray. Rinse and drain blueberries. Melt 1/2 stick butter in small saucepan and then mix in brown sugar. Pour into pie pan. Spread around evenly. Arrange pineapple slices and cherries on top of brown sugar-butter mixture. Heat up 2/3 pineapple juice from the can to the almost boiling point. Pour this into a mixing bowl with the muffin mix and the quick-rise yeast. Stir well, then add egg. Use mixer to finish mixing, then cover for 10 minutes with plastic wrap to allow yeast to rise. Next, mix in blueberries and spread this into pie pan. Bake about 30 minutes until nicely browned on top. Turn over on to serving plate. Delicious served steaming hot!!

Preheat oven to 350 degrees. Spray regular size pie pan with non-stick spray. Rinse and drain blueberries. Melt 1/2 stick butter in small saucepan and then mix in brown sugar. Pour into pie pan. Spread around evenly. Arrange pineapple slices and cherries on top of brown sugar-butter mixture. Heat up 2/3 pineapple juice from the can to the almost boiling point. Pour this into a mixing bowl with the muffin mix and the quick-rise yeast. Stir well, then add egg. Use mixer to finish mixing, then cover for 10 minutes with plastic wrap to allow yeast to rise. Next, mix in blueberries and spread this into pie pan. Bake about 30 minutes until nicely browned on top. Turn over on to serving plate. Delicious served steaming hot!!

Stuffed Breakfast Croissants

Bacon
Butter
Shaved Ham
Mayo
Swiss cheese
Ranch Dressing
Colby cheese
Caesar Dressing
Croissants
Foil, non-stick spray

Preheat oven to 350 degrees. Line baking pan with foil and spray with non-stick spray. Slice croissants in half and then spread small amount of melted butter on bottom half and then continue to layer. Next, swiss cheese, then ham, colby cheese, soft-scrambled egg and bacon. Inside the top spread a very thin layer of a mixture of the mayo, ranch and Caesar. Just a dab of Caesar! Put the tops on, cover in foil and bake for 30 minutes. Do not over bake or eggs will get rubbery. Also good baked with sliced onion and thinly sliced Roma tomatoes. Mmmmmmm.......