Breakfast Contest
Register here to win a mug and scone mix. Drawings are made once a month. Winners will be notified by mail or e-mail.
Gourmet Breakfast
All of our guests are served a full gourmet breakfast, served from 7-9 a.m. in the luxurious lobby of the Rochester Hotel, across from The Leland House.
Menu items include: homemade granola, cereals, fresh seasonal fruit, our famous cranberry or oatmeal scones, and baked goods such as:
- Morning glory muffins
- Sour cream orange pecan bread
- Cranberry almond muffins
- Carrot walnut bread
- Lemon ginger muffins
- Chocolate orange muffins
- Pear walnut coffeecake
We also include one hot entree each morning including:
- Banana Walnut French Toast
- Havarti Dill Scrambled Eggs with Potato Chive Cake
- Spinach Croissant Sandwich
- Blueberry Buttermilk Pancakes
- Pepper Jack Scrambled Eggs with Country Seasoned Potatoes
Accommodations can be made for early departures and for special dietary needs (i.e.: food allergies, diabetes, or low cholesterol diets).
The breakfast is complimentary to Rochester Hotel and Leland House guests. Outside visitors can also be invited for breakfast. The price is $10 per person.
An afternoon social is served every afternoon in the Rochester Lobby with hot and cold tea and homemade cookies!
From The Kitchen
CRANBERRY SCONES
2 c. flour
1 T. baking powder
1/2 t. salt (optional)
1/4 c. sugar
1/2 c. dried cranberries
1/4 c. golden raisins
1 1/4 +c. hvy whipping cream
Preheat oven to 425° F. Combine flour, baking powder, salt and sugar. Mix well with a fork. Add dried cranberries and raisins. Still using a fork, stir in cream, mix well. Pour out onto wooden board and knead 8-9 times. Make two pies about 6" wide. Brush with melted butter on tops and sides and sprinkle with sugar and cut each pie into 8 wedges. Makes 16 scones. Bake on ungreased cookie sheets for 12-14 min. or until the tops are lightly brown.
WALNUT PEAR COFFEE CAKE
Chunks of pear are moist bits atop a sour-cream coffee cake. The top is crisp with a crumbly brown sugar and nut layer.
1/2 cup(1 stick) butter, at room temp.
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-2 large Bosc or red Bartlett pear, peeled and cut into 1/2 inch dice
Crisp Topping:
1/4 cup brown sugar, packed
1/4 cup flour
1 teaspoon ground cinnamon
2 tablespoons (1/4 stick) butter
1/2 cup chopped walnuts
Preheat the oven to 350° F. Butter a 9-inch springform or square baking pan. Cream the butter and granulated sugar until blended, beat in the vanilla and egg until light. Stir flour, baking powder, soda and salt together and add to the creamed mixture along with the sour cream, blending well. Spread the batter in the prepared pan and sprinkle the pears over evenly and press them into the batter slightly. Mix the topping ingredients until blended and crumbly and sprinkle over the pears. Bake for 45 to 50 minutes, or until the top is browned and it tests done. Cool and cut into squares. Makes one 9-inch round or square cake.
