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Most Requested Recipes from

The Governor's House in Hyde Park

Click on your favorite or browse the complete collection

of classic New England recipes below.

A Vermont B and B wouldn't be complete without a wood cookstove.

Vermont Maple Baked Eggs

Toll House Cookies

Oven-Baked French Toast

Vermont Maple Oat Scones

Chicken Tea Sandwiches

Shortbread Cookies

Cheese Scones

New England Apple Quick

Pumpkin Bread

Country Tomato Soup

Vermont Maple Pecan Rolls

 

Please feel free to copy, print, and share these recipes.

 

BREAKFAST

                            

 

Vermont Maple Baked Eggs

  

Melt 2 tablespoons butter

Add 2 tablespoons real maple syrup

 

Remove crusts from 2 slices of white bread and roll thin.

Slather with above mixture.

Fold into greased muffin tin and break one egg into each.

 

Bake at 450° until egg white is set.

 

 

Oven-Baked French Toast

6 eggs                                              1 1/2 cup half & half

1 1/2 cup milk                                                1 tsp. vanilla

1 tsp. vanilla                                           1/8 tsp. nutmeg

1/2  tsp. cinnamon                              8 slices white bread

 

Line a greased flat casserole with slices of white bread.

Mix all other ingredients and pour over bread.

Cover and chill overnight. Mix 1 cup chopped pecans,

1 cup brown sugar and 2 Tbls. corn syrup and crumble

over mixture and bake 50 minutes. at 350°.

Serve immediately.

 

Apple Breakfast Cake

1 package yellow cake mix       1/1 cup oil

4 large eggs                  1 cup sour cream

1 package instant vanilla pudding mix

2 crisp apples            1/2 cup white sugar

2 tablespoons cinnamon

Beat cake mix, oil, eggs, and sour cream together for five minutes.

Spread in  well-greased tube pan.

Peel and slice apples and then toss with sugar and connamon.

Swirl apples through batter.

Bake at 350° for 1 hour.

 

Pumpkin Pancakes

2 eggs                      1 cup milk

1 cup cooked mashed pumpkin

1/4 cup vegetable oil

1 tsp. cinnamon   1 tsp. nutmeg

1/3/4 cups pancake mix

extra milk for thinnng batter

Whisk the eggs, milk, oil & pumpkin well.

Add cinnamon & nutmeg and whisk until well blended.

Stir in pancake mix until judt evenly moist.

Let it rest 10 minutes.

Thin with milk to a consistancy that will spread on the griddle.

Pour about 1/3 cup on hot griddle, flip to the other side when it bubbles.

Serve hot with butter and maple syrup.

 

Oven-Baked Pancake

                                               2 large eggs                    1/2 cup milk                                  

             1 teaspoon vanilla           1/2  cup flour

 

 

Mix all ingredients andthen whisk briskly.

Melt a bit of butter in each baking pan (about 5 " sq.)

Pour about 1/3 cup mixture into each pan.

Bake at 450° until edges are golden.

Remove carefully to plates.

Fill with fruit. Add whipped cream, cinnamon and

Drizzle with maple syrup from Vermont!

 

AFTERNOON TEA

 

 Vermont Maple Oat Scones

3/4 cup oat flour                                         1 1/4 cup flour

1 Tblsp. baking powder                                  3/4  tsp. salt

3 Tblsp. maple sugar                             1/4 cup cold butter

1/2  cup buttermilk (or skim)       1 beaten egg at room temp.

 

 

Mix all dry ingredients in a large bowl. Cut in butter.

Make a well in the center. Add milk to

beaten egg and pour into dry mixture. Fold it together

lightly and form a ball. Roll out on floured board

to about one inch thick. Cut and place on very lightly-greased

cookie sheet. Bake at 425° until lightly browned.

 

Cream Scones

2 cups flour                            4 teaspoons baking powder

3/4 teaspoon salt                        1 Tablespon brown sugar

1/4 cup cold, fresh butter     2 beaten eggs at room temp.

3/4 cup cream          1/2 cup grated sharp cheddar cheese

Sift flour with salt, baking powder and brown sugar.

Cut in butter. Mix 1/2 cup cream with beaten eggs and

pour into well in center of dry ingredients.

Gently fold in, adding more cream until it forms a ball.

Gently roll out to 3/4 - 1" thickness on a floured board.

Cut circles with busuit cutters or a small glass.

Bake on lightly-greased cookie sheet at 425° until golden.

Serve warm with clotted cream and strawberry jam.

 

Cheese Scones

Follow the cream scones recipe above, but

roll out to 1/2 inch thickness and sprinkle cheddar on cheese.

Fold and gently roll out again to 1 inch thick.

Cut into sandwich-sized squares, then into triangles.

Bake on lightly-greased cookie sheet at 425° until

golden and cheese is visable melted.

Serve warm with jam.

 

Chicken Tea Sandwiches

1 cup cooked white chicken breast, chopped

1/3 cup real commercial mayonaise

1 teaspoon curry powder

8 or 10 firm grapes, green or red

Mix the curry powder into the mayonaise and stir into the chicken.

Chop grapes coarsely and mix into chicken.

Spread thinly on thin fine-grained white bread.

Remove crusts and cut into three or four small sandwiches.

Chicken which has been boiled or poached is best, but

good quality canned chicken, well drained is quite good.

 

Short Bread Cookies

2 cups very fresh butter, soft        1/2 teaspoon salt

1 cup sugar                                1/2 teaspoon vanilla

4 cups flour

Cream the butter well, add sugar and salt and beat well.

Add the flour a little at a time and mix very throughly.

Roll out on well-floured board as thin as you dare.

Cut into small squares. Remove to an ungreased cookie sheet.

Prick each several times with the tines of a fork.

Bake at 325° until just beginning to show browning.  

Baking time depends on thickness.

Cool completely.

Serve singly or sandwich two together with jam between.

 

MISCELANEOUS

                            

 Governor's House Toll House Cookies

This is a house recipe for this ever-popular favorite. I have had Mrs. Wakefield's

delicious cookies at the Toll House; these are not the same, but just as good.   

                              

1/4 cup fresh butter          1/4 cup Crisco  

1/2 cup sugar         1/2 cup brown sugar

1 teaspoon vanilla

1 egg

scant 1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup flour    

1 1/4 cupold-fashioned rolled oats

3/4 cup dark chocolate chips

 

Cream softened butter and Crisco and both sugars together.

Add vanilla and egg and stir well. Add baking soda and salt and mix well.

Add flour and stir until evenly mixed. Add oatmeal and stir well.

Stir in chocolate chips. Drop teaspoonfuls onto lightly greased cookie sheet.

Flatten them a little with wet fingers. Bake 10 - 12 minutes at 350°.

 

Country Tomato Soup

3 tablespoons olive oil                                     1 cup heavy cream

1 yellow onion, chopped or finely sliced

2 cloves of garlic, chopped                               1/2 teaspon. salt

3 cups chicken stock          1/4 teaspoon coarsely ground pepper

20-oz. tomatoes (crushed)                 1 1/2 teaspoon. brown sugar

 

Sauté onion and garlic in oil for 5 mins.

Add chicken broth and tomatoes.

Bring to a boil, then simmer 15 minutes.

Remove from heat and cool slightly.

Pureé if the tomatoes are too chunky, or pureé just some of them.

Return to pot and add remaining ingredients to taste while warming, do not boil.

 

Vegetable stock may be substituted for chicken stock.

Plain yogurt may be substituted for the cream.

Makes 10 cups

 

Hot Chicken Salad

4 whole chicken breasts                                          2 eggs

2 cups chopped celery            1 8-0z can water chestnuts

1/2 cup canned cream of chicken soup    1 cup sour cream

1 cup maynonaise                         1/2 cup slivered almonds

2 tablespoons minced onions                      1 teaspoon salt

2 tablespoons lemon juice        1/4 teaspoon black pepper

1 cup grated cheddar cheese

Poach or boil the chicken until cooked. Remove skin and bones.

Cook the eggs until hard, cool, and slice.   Drain the water chestnuts.

Mix together well everything except the cheese and turn into

a 9x13" casserole. Top with cheese

Bake at 350° for 30 miuutes.

It may be topped with crushed canned onion rings or breadcrumbs.

 

Vermont Maple Pecan Rolls

3 cups warm water                    1 tablespoon. yeast

1/2 cup  honey                  about 8 cups bread flour

1 teaspoon salt                             1/4  cup olive oil

1 1/2 tablespoon butter     2 tablespoon maple syrup

1/2cup chopped pecans

 

Dissolve yeast in warm water, add honey and 4 cups of flour and  let this

sponge rise, covered with a damp cloth until it's light and bubbly.

Stir in salt and olive oil. Knead in as much flour as you must

to make a firm dough. Let rise several hours until double.

Punch it down and let it rise again.  Melt the butter in a 9x13 pan, mix in the

maple syrup and cover the bottom evenly with the pecans.

Rolls balls walnut to golf-ball size (all the same)and space evenly in pan to cover the bottom

Cover with a damp cloth and let rise a bit.

Bake at 350° until very lightly golden on top.

Leave in the pan for a few minutes, then invert on the counter. Best to do this

part with some energy and a big bang! It will use only about 1/3 of the dough

so make bread or pizza with the rest.

I use King Arthur high gluten flour and grade B maple syrup.  

 

Pumpkin Bread

1/3 cup butter                                  1 1/3 cup sugar

1/3 cup water       3/4 cup mashed, cooked pumpkin

2 beaten eggs           1/4 teapsoon baking powder 

1 teaspoon baking soda                1/4 teaspoon salt

1 teasppon cinnamon         1 teaspoon ground clove

Mix the first ten ingredients very well. Add the raisins.

Mix the flour in a little at a time and beat well.

Pour into a wel-greased loaf pan and bake 1 hour at 350°.

 

Pumpkin Cookies

2 cups sugar                       2 cups butter

2 eggs                                  2 tsp. vanilla

4 cups siften white flour            1 tsp. salt

2 tsp. baking soda   1 tsp. baking powder

2 tsp. cinnamon                   1 tso. nutmeg

1/2 tsp. ground allspice        2 cups raisins

1 16-oz can pumpkin or 2 cups cooked & mashed fresh pumpkin

Cream together sugar and softened butter.

Add pumpkin, eggs & vanilla and beat well.

Add baking powder, baking soda, and all spices

and mix it together thoroughly.

Stir in raisins.

Drop by teaspoonfuls onto greased cookie sheet 2 inches apart.

Bake 12 - 15 mins.

Cool & frost with vanilla frosting.

 

New England Apple Quick

½   cup butter, melted                                       1/2 teaspoon salt

½  cup brown sugar                                            1 tsp. cinnamon

½  cups flour                                                     1 cup rolled oats

6 apples

                                                      

            Grease an 8 x 8" pan.

Peel and core apples and thickly slice into buttered pan.

Mix sugar, flour, oats, and cinnamon.

Pour melted butter into mixture, mix well, and sprinkle on apples.

Bake at 350° for 35 minutes.

 

Top with vanilla ice cream, whipped cream, or sweetened condensed milk.

Also good if made with firm peaches.

Mix the leftovers into oatmeal, if there are any leftovers!

 

 

 
 

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