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.
Please feel free to copy, print, and share these recipes.
And please email the innkeeper if your favorite is not included.
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 milk
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 2 Tbls. corn syrup
- 1 1/2 cup half & half
- 1/8 tsp. nutmeg
- 8 slices white bread
- 1 cup brown sugar
Line a greased flat casserole with slices of white bread.
Mix all other ingredients and pour over bread.
Cover and chill overnight.
Mix chopped pecans, brown sugar and corn syrup and crumble over mixture.
Bake 50 minutes. at 350°.
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 cinnamon.
Swirl apples through batter.
Bake at 350° for 1 hour.
2 eggs 1 cup milk
1 tsp.cinnamon 1 tsp. nutmeg
1 cup cooked mashed pumpkin
1/4 cup vegetable oil
1/3/4 cups pancake mix
extra milk for thinning batter
Whisk the eggs, milk, oil & pumpkin well.
Add cinnamon & nutmeg and whisk until well blended.
Stir in pancake mix until just evenly moist.
Let it rest 10 minutes.
Thin with milk to a consistency 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.
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!
Simple white sauce with a bit of curry powder
Very thinly sliced ham
Eggs (2 – 4)
Hard boiled eggs are used in traditional curried eggs; the Governor’s House
version is put together more like eggs Benedict with poached eggs.
Make a simple medium thick white cream sauce
starting with about 1 Tbls. of fresh butter.
Add curry powder to taste, up to 1/3 tsp., and a bit of black pepper.
Keep it warm, stirring occasionally, but do not let it boil.
Poach eggs in salted water using egg rings and
while they cook do muffins and ham. Break English muffins apart and toast.
Warm ham in the microwave half a minute or less.
Place one slice of ham, then one poached egg on each muffin half and top with sauce.
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.
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 the egg mixture, adding more cream until it forms a ball.
Gently roll out to 3/4 – 1″ thickness on a floured board.
Cut circles with buscuit cutters or a small glass.
Bake on lightly-greased cookie sheet at 425° until golden.
Serve warm with clotted cream and strawberry jam.
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 melted.
Serve warm with jam.
Chicken Tea Sandwiches
1 cup cooked white chicken breast, chopped
1/3 cup real commercial mayonnaise
1 teaspoon curry powder
8 or 10 firm grapes, green or red
Mix the curry powder into the mayonnaise 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 thoroughly.
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.
Serve singly or sandwich two together with jam between.
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 egg 1 teaspoon vanilla
scant 1/2 teaspoon salt 1/2 teaspoon baking soda1 cup flour
1 1/4 cup old-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 yellow onion, chopped or finely sliced
2 cloves of garlic, chopped
3 cups chicken stock
20-oz. tomatoes (crushed)
1 cup heavy cream
1 1/2 teaspoon. brown sugar
1/2 teaspoon. salt
1/4 teasoon pepper
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, hardboiled & sliced
2 cups chopped celery 1 8-0z can water chestnuts, drained
1 cup sour cream 1 cup maynonnaise
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
1/2 cup canned cream of chicken soup
Poach or boil the chicken until cooked. Remove skin and bones.
Mix together well everything except the cheese .
Turn into a 9×13″ casserole. Top with cheese.
Bake at 350° for 30 minutes.
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.
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 9×13 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.
1/3 cup butter 1 1/3 cup sugar
1/3 cup water 3/4 cup mashed, cooked pumpkin
2 beaten eggs 1/4 teaspoon baking powder
1 teaspoon baking soda 1/4 teaspoon salt
1 teaspoon cinnamon 1 teaspoon ground clove
1 3/4 cups flour
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 well-greased loaf pan and bake 1 hour at 350°.
2 cups sugar 2 cups butter
2 eggs 2 tsp. vanilla
4 cups sifted white flour 1 tsp. salt
2 tsp. baking soda 1 tsp. baking powder
2 tsp. cinnamon 1 tsp. 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.
Mix it together thoroughly and 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
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!