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Archive for the ‘Breakfast’ Category

German Puff Pancake with Mascarpone Cream & Berries

February 16th, 2012 by Pamela Murski

This extra special and decadent Puff Pancake  is one of the dishes from our extensive repertoire that we serve on  our Breakfast in Bed Packages,  Texas Romantic Weekend Getaway Packages, and Elopement Packages at the B&B.  It is easy and yet absolutely delicious and will make anyone feel special when prepared for them.  Side it with some devilishly good smoked salmon, eggs, Texas toast, Mimosas & hot fresh coffee!  Your  loved one will know they are special!!

Romantic Weekend Getaway Package Recipe

Hearty Breakfast Muffins

April 29th, 2011 by Pamela Murski

This incredible recipe came from a good friend who loves healthy but very tasty treats!  We serve them at the B&B on our self serve breakfast menu.  They are loaded with lots of good things and really give you a boost of energy to start your day…..

2 cups shredded or finely diced, cored, unpeeled apples or zucchini

1 1/3 cup sugar

1 cup  chopped cranberries or blueberries

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Blueberry-Ginger Cream B&B Recipe

November 6th, 2010 by Pamela Murski

Blueberry-Ginger Cream

Blueberry-Ginger Cream


(4 – 6 servings)

1″ x 2″ piece of fresh ginger
2 C whole milk
4 egg yolks
1/2 C sugar, divided
2 Tb. + 2 tsp. cornstarch
4 Tb. butter, cut into small pieces
slight pinch of salt, to taste

2 C fresh blueberries
2 t water
2 T sugar, to taste

Peel and cut the ginger into thin slices. Pour the milk into a saucepan, add the ginger slices and 1/4 C sugar and bring to a low simmer, stirring to combine. Remove from heat, cover and steep for about a half hour, tasting for strength.  Strain the milk to remove the ginger slices and reheat to a low simmer.

Whisk together the yolks with the remaining 1/4 C sugar. Add the cornstarch and whisk thoroughly until the mixture is light yellow. Slowly add the hot milk, whisking constantly to temper the eggs. Return to the heat and bring to a very slow boil, stirring slowly and constantly. Cook for about 2 minutes. Take off the heat and add the butter pieces, stirring until the cream smooths out. Add a slight pinch of salt, to taste.  Pour into a clean container and press a piece of plastic wrap into the surface. Set aside to cool.

Combine the fresh blueberries, water and sugar in a saucepan. Cook over low heat for just a few minutes until the fruit gets saucy. Set aside to cool.

Layer the cream with the blueberries in a parfait glass or scoop into a bowl.

TX B&B White Chocolate-Raisin-Walnut Custard French Toast

May 29th, 2010 by Pamela Murski

For your French Toast afficionados, this breakfast treat served at the B&B for breakfast, brunch or dinner is a dish to look forward to with anticipation.  It is hearty enough to suffice for any meal and will keep you full til the next meal.  So many recipes for french toast are just fluff with no substance.  The heartiness of the homemade bread is the key to the deep flavor and texture of this french toast.  This french toast will get you going for the day……carbs and protein in  every bite!  (Be sure to use our recipe for the homemade bread found  under our recipes….it is the key ingredient in  this  recipe!)  We serve this french toast with our housemade venison ranch sausage at the B&B but your favorite sausage or peppered bacon will be equally good paired up.

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Pancakes Flip Off Contest Brenham TX

February 19th, 2010 by Pamela Murski

Murski Homestead B&B participated in the Great Pancake Flip Off contest this week on  Shrove Tuesday.  You may ask what is Shrove Tuesday and Pancake Day…….Pancake Day, also known as Shrove Tuesday in Britain,  is the day before Ash Wednesday and the start of Lent. ‘Shrove’ – as in Shrove Tuesday – stems from old English word ‘shrive’, meaning ‘confess all sins’. It is called Pancake Day because it is the day traditionally for eating pancakes as pancake recipes were a way to use up any stocks of milk, butter and eggs which were forbidden during the abstinence of Lent.   Now in the U.S., Pancake Day lasts all week, and why shouldn’t it as we all can agree that life needs more pancakes! 

We teamed up with  another local B&B,  friends Steve & Carmen Finn, of the Knittel House.  Steve made the delicious and utterly light buttermilk pancakes (you  can’t get more traditional in the South than  that), Carmen did the set  ups and kept us on track and I made the topping and syrup, Pan Fried Bananas with a  Roasted Pecan Brown Butter Syrup.  Everything was incredibly delicious and so much fun!   I have posted the recipe for the topping/syrup below.  Time to get rid of that store bought syrup and  experience a delicious homemade one  without any preservatives or additives….it is so easy and if you have any leftover just pour it over a store bought Angel Food Cake and top with ice cream!

The Team!… Carmen & Steve Finn and Pamela Murski

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