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  Breakfast Menu and Recipes
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Mountain Blueberry Custard

GOLDEN DREAMS B&B'S DELIGHTFUL BLUEBERRY CUSTARD: This recipe was discovered through our own B&B travels on Lopez Island, WA. Now 'tweeked' to my own liking, it now gets the rave reviews and has become a tradition at our B&B too! The soft, warm texture of the custard is something gentle for the awaking tummy, and the kitchen smells wonderful!

6 eggs 1/4 cup honey

1/2 tsp. salt

2 cups milk 2/3 cups flour

1 tsp. vanilla

1 cup fresh or frozen blueberries

Place Pyrex pie plate with 1 Tbsn of butter into a pre-heating oven. Simply blend all ingredients, except blueberries, in blender. Pour into preheated baking dish of melted butter and sprinkle with blueberries. Bake at 425* for 20 - 25 minutes until puffed and golden. Serves 6 - 8. Drizzle with hot jam or maple syrup. Sprinkle with nutmeg and powdered sugar. In the summer, I garnish with fresh raspberries and mint from the garden.

Banana Poppyseed Pancakes/Waffles


These hearty pancakes have been served to our skiers since we opened in 1987. I recently added in the poppy seeds for a new twist and they are a great hit!

1 1/2 cups w.w. flour 1 1/2 cups white flour

3 tsp. baking powder

1/4 tsp salt

1 cup sugar

1/4 cup poppy seeds

4 eggs 1 tsp. vanilla

2 cups milk 2 bananas

1/2 tsp. nutmeg

Combine the dry ingredients (even the night before to save time!). In my trusty blender I wirl up the 'wets.' Note: add bananas to blender if making waffles otherwise coarsely chop bananas and stir into flour mixture if making pancakes. (they turn into soft melted banana chunks!)

Fold in wet ingredients to form an even batter. Note: batter consistency will vary, wetter will spread more on griddle and thicker will stay more compact. Make a wetter batter for waffles. I fry about 3 tbsp of batter on a non-stick electric griddle, turning once. Be creative on the size and the extras that you have on hand. (choc.chips, toasted almonds, coconut, sunflower seeds, raisins etc.) Serve sprinkled with powdered sugar and a generous slathering of flavored yogurt! My kids love to dip the pancakes into the yogurt. Garnish with fresh or frozen strawberries and top with toasted almonds. Enjoy!

Lemon Coconut Squares

Pucker up! These fresh flavored treats will be a favorite with lemon-lovers. You could substitute lime for the lemon.


½ cup butter, softened

½ cup packed brown sugar

1 ½ cups all-purpose flour

With electric mixer, cream together butter and brown sugar. Stir in flour until mixture is crumbly. Press evenly in bottom of ungreased 9 X 9 baking pan. Bake at 325F oven for 10 to 15 minutes or until edges are lightly browned.


3 eggs, separated

1 cup granulated sugar

1/3 lemon juice

2TBSP grated lemon rind

2TBSP all-purpose flour

½ tsp baking powder

¼ tsp salt

2 cups shredded coconut

In medium bowl, combine egg yolks, ½ cup of the sugar and lemon juice, rind, baking powder and salt. Stir in coconut. Using clean beaters, beat egg whites with remaining sugar until stiff peaks form; fold into egg yolk mixture. Spread over the base. Bake 20 to 25 minutes or until nearly set. Let cool in pan. Cut into squares or bars. Enjoy!

Makes about 54 squares

Prep. Time: 15 minutes

Baking time: 30 to 35 minutes

Alpine Baked French Toast


You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding & in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.

1 24-inch baguette

6 large eggs

3 cups whole milk

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla

1 cup packed brown sugar

1 cup pecans (about 3 ounces)

1/2 stick (1/4 cup) plus

1 teaspoon unsalted butter

1/4 teaspoon salt

2 cups blueberries (about 12 ounces)

For Syrup

1 cup blueberries (about 6 ounces)

1/2 cup pure maple syrup

1 tablespoon fresh lemon juice

Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, over night or at least 8 hours, and up to 1 day.

Preheat oven to 350F.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400F.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

Serve French toast with syrup.

Serves 6 generously.

Baked Cornmeal-Cranberry Pancake

Baked Cornmeal Cranberry Pancake This recipe was discovered years ago and baked in a cast iron fry pan by our hosts on Lummi Island, WA. I have 'tweeked' it slightly to suit our guests. Another 'blender wonder!'

4 eggs

1 cup milk or cream

1 tsp. Vanilla

½ cup cornmeal

2 cups flour (white and whole wheat ok)

½ tsp. salt

2 tsp baking powder

½ cup sugar

1 cup fresh/frozen cranberries

Pre-heat oven to 400 degrees with pyrex glass pie plate and 1 Tbsp butter or margarine.

Simply whirl all ingredients (except cranberries) together in trusty blender and pour into pre-heated pyrex glass pie plate. Sprinkle cranberries. Bake 20-25 minutes until golden and puffed. Serve with a drizzle of maple syrup or heated jam.

Serves 6.


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