These cookies were a favorite at our 2012 Inn-to-Inn Cookie Tour. They’re bursting with dark chocolate and almond flavors, just like a certain candy bar, so enjoy any time of the year, not just the holiday season!
Did your mother say ‘NO’ when you begged for cookies for breakfast? These cookies have oats, applesauce, dried cranberries, dried apples, walnuts and maple ~ all delicious breakfast flavors, so we say “YES’ to cookies for breakfast!
This appetizer is a great way to use any leftover turkey and enjoy a classic holiday flavor combination. Try spreading the terrine on bite size cornmeal biscuits, or easiest of all, use crackers like Garlic Butter Ritz.
These savory shortbreads combine classic cheddar flavor with a hint of chipotle for a little bite. They’re great as an appetizer, for brunch, or with a glass of wine.
These savory basil-flavored morsels created for the 2012 Inn to Inn Herb Tour are delicious in the afternoon or as an hors d’oeuvre ~ try them with a chilled glass of lemon tea or dry white wine.
Featured for the 2012 Inn to Inn Herb Tour, the sun-dried tomato crepes can be prepared several days before serving, then filled with freshly scrambled eggs with varigated cherry tomatoes, mozzarella, and fresh basil.
Served at the Inn to Inn Herb Tour in 2012, this coffee cake highlights the complementary flavors of lemon basil and lemons for a morning or afternoon sweet treat.
The Inn at Ellis River’s White Mountain Mudslide Cookies feature Irish Cream Liquer and Irish Whiskey, cappuccino chips and bittersweet chocolate ~ they were a favorite on the 2011 Cookie Tour.
Sage and turkey have always been great partners, so we decided to feature this sausage at breakfast during the 2011 Inn to Inn Herb Tour.
Created for the 2011 Inn to Inn Herb Tour, these savory bites are great for brunch, afternoon tea, or with a glass of wine as an aperitif.
From the 2009 Inn to Inn Cookie Tour, we feature these as afternoon treats throughout the year ~ who can resist the combination of lemon and ginger whatever the season?
Featured as part of the 2007 Inn to Inn Cookie Tour, the colorful white, brown and red nuggets in these cookies remind us of the rocky bed of the Ellis River beside the inn.
Created for the 2010 Inn to Inn Herb Tour, this savory breakfast dish is a summertime hit at the inn with fresh peppers and oregano from our garden. It’s great for a brunch crowd, too!
Featured in the June, 2010 issue of NH to Do Magazine’s article on the Inn to Inn Herb Tour, this recipe is a wonderful summer appetizer that blends the flavors of Greece and Italy ~ that’s why we call it Ionian Bruschetta!
Featured at the first Inn to Inn Herb Tour in 2009, this summertime side dish also makes a great appetizer when served with toasted pita triangles.
This bar cookie was a big hit at the Inn to Inn Cookie Tour in 2010 ~ it takes a while to prepare, but the delicious results are worth every minute.
We often serve these muffins when our savory breakfast entree is a southwestern style frittata garnished with avocado, sour cream and salsa or an omelet with smoked ham and cheddar.
One of the most requested recipes at the inn, our granola is easy to make and allows you to personalize it with your favorite fruits and nuts.
Featured at the 2010 Inn to Inn Cookie Tour, these cookies are named for one of the most beautiful waterfalls in the White Mountains ~ one bite and you’ll think you are in Paradise, or at least back at the inn!
July is blueberry season in the White Mountains, and you’ll often find these muffins made with local berries on our summertime breakfast tables.
These muffins are a fall favorite for breakfast at the inn, but we never ask one of the Pumpkin People to make them ~ not even Mr. Baker!
17 Harriman Road,
PO Box 656, Jackson, NH 03846
GPS: N 44.14687 | W 071.19160