“A sumptuous breakfast is served in the dining room . . . on family silver and china.”  The Globe and Mail, Toronto

 

Awake to the aroma of the Elmwood’s full gourmet breakfast served in our candlelit dining room and main reception hall.  Relax by the warmth of the black faux marble fireplace enjoying an unhurried breakfast and good conversation or chose a quiet table for two in the bay window.  If you need to eat and run to catch that early tee time or would like to sleep in, a special tray can be waiting for you whenever you need it. 

Our entrees change each day so along with fresh squeezed orange juice, seasonal fruit, fresh baking, coffees, and teas steeped in silver pots, our guests may enjoy scrambled eggs with chives and cottage cheese in puff pastry, lemon ricotta pancakes with raspberry maple syrup, baked cheese omelet served with mild salsa, blueberry pancakes with apple sausages, sun dried tomato pecan pesto omelet, apple-sausage cobbler, French toast "Suzette" with either maple syrup or Grand Marnier butter sauce. 

Home grown island products provide for wonderful flavor and freshness in all our breakfasts.  Carol travels to the Farmers market each week for the best in fresh fruits, vegetables, baking and flowers. 

For special dietary needs, we regularly offer both creamery butter and no-cholesterol margarine, pick-me-up or decaffeinated beverages. We are pleased to offer vegetarian and vegan items for breakfast, and have recipes for sugar-free, gluten-free, egg-free, and milk-free baking, as well.  As you make your reservation at the Inn, let us know your specific requirements for breakfast and we’ll be happy to accommodate you.

We happily share our favorite recipes, both for breakfast and other meals. Here is this month’s recipe: 

Elmwood Apple Cinnamon Breakfast Cake 

Heat oven to 350 degrees

Combine the following: 

Sift together: 

add the dry to the wet ingredients. 

Dice 4 to 6 apples, with or without the skin. 

In a small bowl combine:

5 Tbs of sugar 

2 tsp cinnamon 

Grease and flour a bundt pan 

Assemble:

Pour 1/3 of the batter into the pan. Place ½ of the cut apples on top of the batter. Sprinkle 1/3 of the cinnamon sugar mixture over the apples. Pour in another 1/3 of the batter, place the other ½ of the cut apples onto the batter and sprinkle the another1/3 of the cinnamon sugar and cinnamon. Pour in the rest of the batter and sprinkle the remaining sugar mixture on top. 

Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven and cool for 1 full hour before removing from the pan. Run a plastic blade around the edge of the pan to help loosen cake. 

Dust top with icing (confectioner's) sugar before serving.  This cake is excellent cooled or the day after. It stays moist and delicious. We take left over pieces (not many!) and cut them into fingers as a smaller treat another day. 

This is also good with fresh peaches or plums. Be sure to dry the cut peach/plum pieces a little with paper towel before putting them in the batter or they are too juicy.

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Modern Comforts in an 1889 Five Star Victorian Bed and Breakfast Inn - non smoking indoors!

Suites, fireplaces, private baths, whirlpools, air conditioned. Open year round. 

Local Telephone: 902-368-3310, Toll-Free: 1-877-933-3310, Fax: 902-628-8457