Pleasant Lake B&B
2238 - 60th Ave.
Osceola, WI 54020
Dawn's Roasted Pears 
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                                                         Honey Baked French Toast

  4 eggs                           4 Tbsp. honey, divided
  1 1/4 c. milk                  1 1/2 tsp. cinnamon
  3 Tbsp. brown sugar    2 Tbsp. butter, melted
  12 slices French Bread, cut 1 inch thick & diagonally

Grease 9x13 pan. In medium bowl, combine eggs, 2 T. honey, cinnamon and milk. Dip bread slices into egg mixture. Arrange bread in three rows overlapping slightly. Pour any remaining egg mixture over bread. Cover and refrigerate overnight. In the morning, sprinkle with brown sugar and drizzle with melted butter and honey. Bake at 350 for 30 minutes. Serve with your favorite syrup.

We originally found this recipe years ago in an old Farm Journal magazine and has become a guest favorite and our most requested.


                                         Blueberry Oatmeal Muffins

   1 c. quick oatmeal                       1 c. milk
   4 Tbsp. butter, melted                 3/4 c. brown sugar
   1 egg                                            1 c. flour
   1 tsp. baking powder                   1/2 tsp. baking soda
   1/2 tsp. salt                                  1 c. fresh or frozen blueberries
   Cinnamon sugar

Place oatmeal in a medium bowl. Pour milk over oats and let stand a few minutes to soften. Melt the butter and add to the bowl along with the egg and mix well. Stir in brown sugar and mix well. Add the flour, baking powder, baking soda and salt. Mix just until moistened. Fold in blueberries. Spoon into greased muffin tins. Sprinkle with cinnamon sugar mix. Bake at 400 for 15 minutes.

These moist, fruit-filled muffins are guests favorite as well as a family favorite.

                                                  Dawn's Roasted Pears

 2 fresh pears                              1/4 cup brown sugar
 4 Tbsp. butter                            1/4 cup orange juice
 Dash of cinnamon and nutmeg
 2 Tbsp. vanilla yogurt
 Fresh mint, optional

 Sprinkle brown sugar to cover the bottom of glass pie plate. Halve and core each pear, leaving skin on. Place pears in pie plate, cut side down. Drizzle with juice, dot with butter and sprinkle with spices. Bake at 375 degrees for 20-25 minutes until soft when pierced with a fork. Remove pear and place cut side up on individual bowl or plate. Place a dollop of yogurt in center of pear and drizzle with caramel sauce created in pan. Garnish with fresh mint. Serve warm.
                                                Veggie-Loaded Breakfast Casserole

 2 T. Oil                                     8-10 mushrooms, sliced
 2 tsp. minced garlic                  1/2 red onion, diced
 2 bell peppers, diced (I used the small multi-colored peppers for more color)              
 2 cups baby spinach, roughly chopped
 20 oz. shredded hash browns, thawed
 10 eggs                                     1/3 cup half & half or milk
 1/4 cup hot sauce (I didn't use this much, so use per taste)
 Salt & pepper                           1 cup shredded cheese, I use a cheese blend

 (1) In a large skillet over medium heat, heat 1 T. of oil. Add the mushrooms and saute them for 4   minutes or until they start to brown. Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second T. of oil, if needed, and saute the peppers for 1 minute. Add the baby spinach and allow it to wilt, remove from heat and set aside.
 (2) Generously spray a 9x13 baking dish with nonstick cooking spray. Lay the shredded potatoes in the bottom of the dish, make sure they spread out evenly. Top with all the veggies and set aside.
 (3) Preheat oven to 375 degrees, if you are baking the casserole immediately.
 (4) In a large bowl, whisk together the eggs, half and half, hot sauce and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies. Sprinkle the cheese over the top (I usually wait and add the cheese after the eggs are set to prevent it from getting too brown) and another pinch of salt and pepper. At this point you can cover this and put in refrigerator overnight and bake in the morning remembering to take it out 30 minutes before baking.
 (5) Bake the casserole, uncovered, until the eggs are set and the cheese melts and gets golden, 45-50 minutes. Allow the casserole to cool 10 minutes before slicing and serving. Serve with salsa and/or additional hot sauce.
 Serves 6-8

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Pleasant Lake B&B | 2238-60th Ave. | Osceola WI 54020 | 715.294.2545
Richard & Charlene Berg, Owner/Innkeepers