We are big believers in the importance of a hearty breakfast at The Farmhouse Inn B&B! Our guests always rave about our two course breakfast and our desserts. Inevitably we’re asked for the recipes to some of our signature dishes. So please, feel free to use these recipes and we hope you enjoy them as much at home as you did during your stay at your home-away-from-home.

Blueberry Grunt

4 Cups Blueberries
¾ Cup Sugar
1 ½ Cup Water
½ Tsp Cinnamon
2 Tbsp Lemon Juice
½ Tsp Nutmeg

Combine ingredients in a large, covered saucepan. Heat to boiling. Immediately add dumplings.

2 Cups Flour
1 Tbsp Sugar
4 Tsp Baking Powder
2 Tbsp Butter
½ Tsp Salt
1 Cup Milk

Sift dry ingredients into a mixing bowl. Work in butter. Add milk gradually, while mixing with a fork. Do not overmix. Drop small spoonfuls, I use 2 teaspoons to gently plop them into hot sauce in pot. Cover tightly. Cook for 15 minutes without lifting cover (no peeking for real!!)
I also usually half the dumpling recipe and it makes about a dozen dumplings…the wider the pot the more dumplings you can fit in 😉

Cape Breton Pork Pies

Shortbread Shells:
1 Cup Butter
2 Cups Flour
½ Cup Icing sugar
2 Tbsp Corn starch
1 Egg yolk
¼ Tsp Salt
1 Tsp Vanilla

2 ¼ Cups Chopped dates
¾ Cup Boiling water
¾ Cup Packed brown sugar
¼ Tsp Salt
1 Tsp Vanilla

2/3 Cup Icing sugar, sifted
2 Tbsp Maple syrup
1 Tbsp Butter, softened

Shortbread Shells:

In a large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Sift together flour, cornstarch and salt; gradually stir into creamed mixture, knead gently until smooth.

Working in batches, gently form dough into ¾ inch balls, place in 1 ½ inch tart cups and press evenly over bottom and sides of cup to form shell. Bake in 325F oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.


In a small saucepan, bring dates, sugar, water and salt to a boil over medium heat; reduce heat and simmer, stirring often, for 4 minutes or until thickened and smooth. Let cool; stir in vanilla. Spoon into shells.

Icing: Blend together icing sugar, maple syrup and butter until smooth; place a dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks)

Makes 4 dozen.

Egg Puff

1 ½ Cups Shredded Cheddar Cheese
½ Cup Whipping Cream
½ Tsp. Pepper
½ Tsp. Salt
16 Eggs, beaten
1 Tsp. Dry Mustard

Preheat oven to 350F. Put cheese in 8 greased small ramekins. Pour Cream to just cover the cheese, shake the mustard, salt and pepper over the ramekins. Beat eggs well and pour over the cheese and cream mixture. Place the ramekins in a baking pan containing 1 inch of water.
Bake 35 minutes. These puff up like a soufflé and need to be served immediately before they fall. Run a knife around the rim to help get the puffs out easily.
Serves 8.

You can make individual servings…just grease a ramekin, put in a small handful of cheese, the salt and pepper, dry mustard and a very full Tbsp. of cream. Add 2 beaten eggs and bake.

Farmhouse Inn Granola

In large bowl, mix;
8 cups of oatmeal
1 cup bran
1/2 cup raw wheat germ
1 cup unsweetened raw shredded coconut
1 cup or more sesame seeds
1 cup or more raw sunflower seeds
1 cup almonds
Other seeds or nuts of preference
Anything above can be left out of this recipe except the oatmeal.

In a small saucepan, heat to a boil;
1/2 cup pure sunflower oil
1/2 to 1 cup honey

Remove from heat and add 1 Tbsp. vanilla

Sprinkle over oatmeal mixture until all is coated. Pour into two 9 by 12- inch pans. Bake slowly at 250 until golden. Occasionally stir while baking.

When cool, add dried fruit (raisins, cranberries) and store in jars.

Serve topped with yogurt, fresh field berries and drizzle with Nova Scotia Maple Syrup.

Baked Oatmeal

Makes 9 servings

Mix together in a bowl:
2 eggs
½ cup oil
1 cup sugar

3 cups quick oatmeal
1 cup milk
2 tsp. baking powder
pinch of salt
1 tsp. cinnamon
bit of allspice
bit of nutmeg
½ cup raisins
½ cup nuts

1 small apple chopped
any dried fruit

Put in parchment line 9X9 pan. Bake at 350F for 30 minutes or until brown around the edges.
Serve warm with cream or ice cream. Keeps in fridge for a week!