Breakfast at Hawk Valley Retreat & Cottages is always made from scratch using the best ingredients we can find. There is always a home-baked pastry served with a fruit course. Served daily in the completely renovated Cording Event Barn, breakfast is a time when our Galena Bed and Breakfast guests sit back, relax, and plan the rest of their day. These are some of our, and our guests, favorites. For more recipes and ideas, check out our Pinterest Page So happy baking.

Bananas Foster Baked French toast with bacon.

Blueberry or Cherry Muffins

Makes 12-14 muffins
This recipe was served at John’s family restaurant—Boder’s on the River—in Mequon, WI.  While we normally make it with blueberries and cherries, it also works with diced peaches, apples, pears, or other fruit


Paper muffin cups
2 cups sifted flour
4 teaspoons baking powder
¾ cup sugar
1 teaspoon salt
1 cup frozen blueberries or thawed tart cherries
2 eggs
½ cup melted butter
1 cup milk

Cinnamon and sugar topping
1/8 teaspoon cinnamon
½ cup sugar

• Preheat oven to 400 degrees
• Place paper cups in ungreased muffin tins
• Sift dry ingredients together in a large bowl
• Add berries and mix until well coated
• In a small bowl, beat eggs, add melted butter and milk
• Quickly stir liquid mixture into dry mix. Do NOT overmix as ooverblending will cause a tough texture
• Fill muffin cups ¾ full, and sprinkle lightly with cinnamon topping.
• Bake about 20 minutes until brown.
• For Gluten-Free-use cup for cup Gluten-Free Flour replacement
• For Dairy Free use almond milk and vegan butter
• For Vegan use Dairy-Free options and dissolve egg replacer in ½ cup of four
• Can substite with just about any fruit—chopped apples, peaches, strawberries, etc.

Blueberry Peach Baked French Toast

Cinnamon Sugar Zucchini Coffee Cake

Makes 12 pieces

During the heat of summer, our garden is usually exploding with Zucchini. This is our favorite way to sneak in some veggies for breakfast.


1 1/3 cups brown sugar
1/3 cup vegetable oil
1 egg
1 cup buttermilk (you can sub milk and vinegar or even almond milk)
1 teaspoon baking soda
1 teaspoon vanilla
¼ teaspoon salt
2 ½ cups all-purpose flour
1 ½ cups grated zucchini ( squeeze out excess liquid)
1 tablespoon orange zest
2 cup sugar
3 teaspoons cinnamon
4 tablespoons butter

• Preheat the oven to 325
• Press and drain the excess moisture out of the zucchini shreds.
• Mix cake ingredients in the order given.
• Combine the topping ingredients with your fingers or in a food processor until crumbly. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumb mixture. Spread the remaining batter and top with the remaining crumbs.
• Bake for 45 minutes. The top will be very crunchy and textured. The cake will spring back to the touch. This cake will be gone fast!

Bananas Foster Baked French toast with bacon.

Hawk Valley Scones

Makes 8 scones
This scone recipe is so versatile and is always delicious and flaky. Our favorite add-ins are dried cranberries and orange zest, lemon zest and poppy seeds, or chocolate chunks and pecans. The formed scones also freeze well, and you can back right from frozen.

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1/2 cup (1 stick; 115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat(s).
Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping.
Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Blueberry Peach Baked French Toast

Baking Powder Biscuits

Makes 12 biscuits

These biscuits serve as the base for our Hawk Valley Eggs Benedict, Biscuits, and Sausage Gravy. and alongside our Farmhouse Skillet with our own Estate Honey.

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter, grated and frozen
• 1 egg
• 1 cup whole milk

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. We grate it on a box grater and then freeze it
• Combine the dry ingredients in a large bowl.
• Use a pastry cutter to cut cold butter into flour mixture. Do not over-mix – you want to see small, pea-sized pieces of butter throughout the dough.
• Add the milk and egg and mix until the ingredients are combined. The dough will be sticky, but don’t keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour onto the top of the dough so it won’t stick to your fingers, and knead 10-15 times. If the dough is super sticky, just sprinkle on some additional flour.
• Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass.
• Place the biscuits on a lightly greased baking sheet or parchment-lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.

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