One of the greatest pleasures of staying at a country inn is the sumptuous breakfast that is served each morning. A wonderful treat given that for most of us breakfast usually consists of a cup of coffee and a bagel grabbed on the run.

Four of our clients, classic country inns located in Central New Hampshire, share their recipes for the signature breakfast dishes that keep their guests returning again and again. Now your readers can enjoy these delicious breakfast treats at home.

At the Highland Lake Inn in East Andover, where Owner and Innkeeper Pecco Beaufays received his chef's training at the Sacher in Vienna, the signature item is Teddy's Sweet Belgian Waffles, a recipe from Beaufay's Belgian grandmother.

At the 10-room Highland Lake Inn, which was originally a 1767 gentleman's farmhouse, the waffles are served with artesian coffee from New England Roasters and teas from Harney & Sons Fine Teas of Connecticut.

Teddy's Sweet Belgian Yeast Waffles
Makes 4 servings

1 package active dry yeast
1/4 cup warm water
1/4 cup granulated sugar
Stir yeast and sugar into small bowl with water; let stand until foamy 3-5 min.

2 3/4 cup milk
3/4 cup butter
Warm in sauce pan until butter is melted (milk should not exceed 110 degrees)

3 cups flour
1 cup corn starch
Combine

3 egg yolks
1/4 cup sugar
1 tsp salt
2 tsp vanilla
Mix with all the above and let stand until mixture is doubled in volume (1hour)

3 egg whites
1/4 cup sugar
Whip eggs and sugar until firm peaks form

Carefully fold whites into batter using large rubber spatula than bake in Waffle maker on medium heat.

At the Henniker House Bed & Breakfast, a quintessential Victorian Inn overlooking the Contoocook River, Innkeeper Kate Bartlet's most requested recipe is for her apple pancakes called Dutch Babies.

Henniker House Dutch Babies
Makes 2 pancakes

Preheat oven to 350 - the oven must be hot when you put them in.

Peel, Core and Slice 2 apples, sauté in butter & liberal quantities of cinnamon for about 8 minutes.

Whirl the following ingredients a blender (leaving the center out of the top will put more air in the batter & fluff up the pancake):

3 eggs
1/3 cup flour
1/2 cup milk
dash salt

Spray 2 oven safe dishes with nonstick cooking spray & put them on a cookie sheet so you can pull the dishes in and out of the oven without slopping. Put apples in bottom of each dish, pour batter over top.

Bake for 18 minutes - have a look at them - are they puffy and starting to brown? Might go as long as 25 minutes depending on your oven. Put a pad of butter and some cinnamon/sugar on the top. Put them back in the oven for 5 minutes & they'll puff up some more.

Serve quickly so they don't fall. Also note that warmed New Hampshire maple syrup will make these taste even better!

THE ROSEWOOD COUNTRY INN

At the Rosewood Country Inn where dining is such an intrinsic part of the guest experience that Innkeepers *** & Lesley Marquis have published two cookbooks, signature breakfast items include: Tomato-Basil Egg Frittata, a refreshing Honeydew Melon soup in the summer, and a praline sauce that is served over French toast and Belgian waffles.

The 11- room Rosewood Country Inn is an extraordinary treasure for the discerning traveler. Tucked snugly away on a meandering country lane, against a backdrop of rolling hills and fields, the Rosewood Country Inn truly reflects a gracious lifestyle and has hosted many illustrious guests throughout the years including Mary Pickford and Douglas Fairbanks, who have rooms at the inn named after them.

Tomato-Basil Egg Frittata
Makes 6 Servings

8 slices dense herb bread, cubed
1 teaspoon minced scallions
8 ounces grated cheddar cheese
8 large farm fresh eggs
1 1/2 cups milk
1 teaspoon salt
dash pepper
1/2 teaspoon onion powder
1/2 teaspoon dried basil
Paprika
Grated Parmesan cheese

Preheat oven to 420 degrees. spray six individual 8- ounce casserole dishes with non-stick cooking spray. Divide bread cubes, scallions and cheddar cheese among casserole dishes.

Place eggs, milk salt, pepper, basil and onion powder in blender. Blend on low. Pour over bread in casserole dishes. sprinkle with parsley, paprika and grated Parmesan cheese. Bake in oven for about 15-20 minutes until puffed and golden brown. The center should be set.

At the Blue Acorn Inn, a family-friendly farmhouse situated on 22 acres with sweeping views of Mt. Sunapee, the homemade granola is a guests' favorite and always offered at breakfast along with a selection of hot breakfast entrees.

Blue Acorn Granola
Makes 16-20 servings

8 cups of Oats
1/2 cup brown sugar
2 cups sunflower seeds
1/2 cup canola oil
2 cups walnuts
2 cups honey
2 cups slivered almonds
8 tablespoons cinnamon
2 cups coconut
1 tablespoon cloves
4 tablespoons nutmeg
2 tablespoons almond extract

Mix dry ingredients. Add oil and honey. Pour into the dry ingredients and mix well. Spread on cookie sheets and bake for 10-15 minutes s at 350 degrees.

Part of the New Hampshire Forum For Getaway Marketing, all four Inns are open year round, with each season offering its own unique charm and stunning vistas. A wide range of recreational activities are available year round.