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Awarded “Best Breakfast in the Midwest”

At Bernadine’s Stillman Inn, it is our privilege and honor to offer and serve you the best breakfast experience based on guest reviews over the years. You are welcome to come to breakfast any time between 8:30am and 9:30am. We are more than happy to accommodate any special dietary needs you have, just let us know at check-in, so we are sure to have what you need.

When you arrive for breakfast you will be introduced to the other guests who are there. Then you will be served your choice of hot coffee or hot tea and orange juice. You will find freshly baked cream cheese cake at the table and a yogurt parfait with a side of pumpkin and flax seed granola.

You will have a choice of two entrees, and you are welcome to have both and to reorder! Here is a sample of our Breakfast Entrees that may be served during your stay.

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Quiche and/or Love Cakes
Our quiches are made fresh and are filled with any number of ingredients that look inviting the day they are prepared. Typically at least one of the two is vegetarian. Other ingredients may include tomatoes, bacon, sausage, spinach, cheese, etc.

Love Cakes – These are heart-shaped pancakes. They are delicious and a guest favorite. You can have them plain or with any combination of the following ingredients: blueberry, banana, chocolate chip and cinnamon. Chocolate chip with bananas is highly recommended by our guests.

Griddled Banana Bread/Ham and Cheese Eggs
Grandma makes our banana bread from scratch. We lightly butter it and grill it and serve it with your choice of walnuts, sliced bananas, whip cream and caramel sauce!

Ham and cheese eggs are a favorite of many. We scramble up some fresh eggs and cover them with your choice of ham and/or cheese.

Then you have your choice:
Bacon or Sausage Links
Toast: Cinnamon or wheat

And the guests love it when Dave asks them if they want that “lightly buttered to perfection or “slathered with abandonment.” They never get tired of hearing that part!

Here are recipes for a couple of other entrée items we bake now and then, but we focus on the top menu selections as the guests love them!

Breakfast Strata
10 large eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon dry mustard
8 slices thick bread, cut into 1″ cubes
(1 Italian or French bread loaf works great)
1 cup shredded sharp cheddar cheese

Optional fillings (choose one)
1 pound cooked pork sausage, crumbled
1 pound cooked ground beef
Vegetables (Green pepper, red pepper, broccoli, squash, etc.)

Butter a 9 x 13 inch baking pan. In a large bowl, beat the eggs with an electric mixer. Add the milk, salt, and dry mustard. Stir in the bread, cheese and your choice of fillings. Combine thoroughly. Spread mixture in the prepared pan. Cover with foil and refrigerate at least 12 hours before baking. Bake in a 350-degree oven for 35 to 40 minutes. Cut in large squares and serve with toast or English muffins. Serves 6-8 people. We pour small amounts of Hollandaise sauce over each slice!

1 ¾ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 egg yolks 1 3/4 cups milk
½ cup cooking oil
2 egg whites

In a medium sized mixing bowl, combine flour, baking powder, and salt. Set aside. Make a well in center of dry mixture; set aside.

In another medium mixing bowl, beat egg yolks slightly. Stir in milk and oil. Making a well in the center of the dry mixture, add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

In a small mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Make sure to not over mix the batter, and leave a few fluffs of egg white. Lightly grease and preheat your waffle iron. Pour 1 to 1 1/4 cups batter on the grids. Close lid quickly. No peeking until your waffle is done! Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

Stillman Inn Banana Bread
Prep: 25 minutes   Bake: 55 minutes
Oven: 350f  Makes 1 loaf (16 servings)

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
2 beaten eggs
1 ½ cups mashed bananas (5 medium)
1 cup sugar
½ cup cooking oil or melted butter or margarine
¼ cup chopped walnuts
1 recipe Streusel-Nut topping (optional)

Streusel-Nut Topping
In a small bowl, combine ¼ cup packed brown sugar with 3 TBS all-purpose flour. Use pastry blender, cut in 2 TBS butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

Grease bottom and ½ inch up the sides of one 9x5x3” or two 7 ½ x 3 ½ x 2” loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg and ¼ tsp salt. Make a well in center of flour mixture. Set aside.

In a medium bowl, combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). You may opt to sprinkle the streusel-nut topping on top of batter for a yummy finishing touch.

Bake in a 350f oven for 55 to 60 minutes for 9x5x3” pan or 40 to 45 minutes for the 7 ½” pans, or until a wooden toothpick inserted near center comes out clean. Note: To prevent over-browning, you can cover the pan loosely with foil for the last fifteen minutes of baking. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

What we do to make it extra special:

Slice the bread. With one slice lightly butter both sides of the bread and put on a griddle until perfectly ready. Put on a layer of sliced bananas and drizzle with caramel sauce.

“It’s been a great weekend staying in this lovely place! You’ve been kind and welcoming and we couldn’t have asked for nice accommodations and better food than what you provided. Thanks for sharing this beautiful home with us, and showing us the Galena area. It’s clear that you two love what you do here. Owning a B&B is definitely your calling!” Matt & Shila
“PS Hope to be back soon”