Breakfast

In the morning, you'll enjoy joining the rest of the guests in the hearth room for a leisurely and
memorable meal.  You may be surprised to learn that one of the guests is a nearby neighbor or has some other connection to you.  It actually happens quite frequently. 

 Help yourself to coffee or tea and take a stroll around  Augusta Missouri before breakfast, or slip into the hottub.  At the Lindenhof Bed & Breakfast we serve Murillo Coffee.  It is a single bean unblended coffee, grown in the Central Andes Region of Colombia South America.  The manually selected beans are medium roasted in small batches to create a unique flavor, aroma and taste.Over the years, we have created many distinctive dishes that are sure to leave you feeling satisfied.    

Our house specialty (pictured below) is  French Toast stuffed with cream cheese and white chocolate cream then topped with fresh berries and berry syrup.  Accompaniments are sausage patties and individual Havarti Cheese Soufflés...and of course, coffee, tea and juice.
This breakfast was featured in Southern Living Magazine - September 2003.

Other dishes for other days may include sweet orange marmelade crepes with fresh raspberries, a wonderfully hearty cranberry-almond oatmeal, mini pecan muffins, frittata with smoked gouda cheese and roasted red peppers, fresh spinach and feta cheese omelet, and our pineapple coffee cake.  To take advantage of a variety of dishes, plan to stay several days.

Because we enjoy creating "the perfect breakfast"  we never stop developing new menus and recipes to serve to our guests.

Pecan Mini Muffins

1 stick butter, softened (not margarine)

1 cup dark brown sugar

2 eggs

1-2 tsps vanilla

1/2 tsp cinnamon

1/2 cup flour

1 cup coarsely chopped pecans

Cream butter and sugar together until very well blended.  Add eggs 1 at a time and beat with a wooden spoon until incorporated thoroughly.  Add vanilla and cinnamon and mix well.  Lightly blend in the 1/2 cup flour just until flour disappears.  Then add the pecan chunks and stir until all are mixed in.  Using a mini scoop (melon ball size) fill 2 mini muffin trays that have been sprayed with a non-stick spray.  Bake for about  12-15 minutes at 350 in conventional oven or 325 if using convection (preferred method). Makes 24 mini muffins.

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