We serve full breakfast every Saturday and Sunday morning from 8AM until 10AM at tables set in the dining rooms and porches of The Manor. Breakfast is included in your Bed and Breakfast package. Hotel guests may have an option for full breakfast, space available, ask us. The a la carte menu is available to all guests, every day..
Start your day energized with fresh, simple fare served from The Manor kitchen every day between 8AM and Noon. We help you put together choices for just a light snack or as much as a full breakfast. Each item is $5.
Use this recipe for pasta sauce and pizza all tomato season long! AND here is how to have it on hand the rest of the year too! Use your freezer!
Yes, we serve “Cold Pizza” as a menu choice at the inn and this fresh sauce is why guests say “WOW!”!
Roma tomatoes are high in bulk and low in water so they are ideal for sauce. When they are roasted with olive oil they take on a considerable sweetness. The amount of garlic you add to batches is arbitrary and personal…I prefer lots. I don’t add salt or pepper either, that is up to you.
The process is easy though time consuming. It’s worth it. Get bushels of fresh Roma tomatoes from a local farmer. Wash and dry them. Lay them out on a sheet or towels to fully ripen. Don’t use orange tomatoes…wait for them to ripen, the flavor is worth it! Just take a week or two and do a sheet or two every other evening or two, or on the weekend. When they ripen (they should be very red), and AS they ripen, roast them with heads of garlic.
Cover cookie sheets with heavy duty aluminum foil. Preheat oven to 400 degrees if they are small tomatoes, 425 if large. Cut tops off tomatoes and cut in half longways. Cut tops of the heads of garlic so that every clove is snipped. Lay in pan and drizzle all with olive oil. Roast at 400 degrees for 40 minutes if small tomatoes, 425 degrees for 45 minutes if large. Tomatoes should look shriveled, not burnt. Garlic should be golden brown; sometimes the garlic needs another round of roasting depending on size. OMG the house smells AMAZING!
When coming out of oven, transfer to large bowls. Put garlic in separate bowl. Let cool. Drain off excess water and oil as you put tomatoes into Ziplock Quart Freezer bags. Remove garlic cloves from the heads (lift out with a butter knife) and into a bowl and then also into the freezer bags with the tomatoes. Suck all the air out of the freezer bags and place in fridge overnight before moving to the freezer the next day.
When you are ready to use, place frozen bag in a bowl in the fridge. It may take a day or two to defrost. When ready, drain off all water and then put tomatoes and garlic in the blender. Instant tomato “marinara” sauce! Mangiamo!
As fresh and light as late summer, this *no cheese* pizza is as delicious fresh from the over as it is an hour later as a room temperature snack. Subtle differences and seasonal simplicity are the key to its surprising charm: 1) it’s made with puff pastry instead of pizza dough 2) the base is a thin smear of sour cream and grainy mustard, not a sauce or pesto and 3) the tomatoes are roasted on top. The finish is freshly minced thyme, cooked inside and sprinkled on top, refreshingly different than the usual basil. I recommend freshly cracked black pepper for heat but red pepper a-OK if you prefer it. Easy to make. I make them 2 at a time and never have leftovers. Serves 6 as a main course, 12-15 as small plate or appetizer.
A word about tomatoes: Choose wisely. This tart is only as good as the tomatoes. Grow and pick your own heirloom or beefsteak tomatoes at vine ripeness or choose from a trusted farmer’s market. Once tomatoes have been refrigerated to hold and transport to market they are significantly reduced in quality. Off season tomatoes are not recommended at all for this.
For the base, combine 1/4 cup sour cream, 1 TB very grainy mustard, 2 teaspoons minced fresh thyme, 1/4 teaspoon sea salt, grind of pepper (can be made a day ahead and refrigerated).
I use convenient puff pastry from the refrigerator section of the grocery. It rolls out ready on a parchment sheet. Many brands are available but I use Wewalka, shown here: Preheat the oven to 425 degrees. Spread the puff pastry on a cookie sheet. Use your fingers to spread the sour cream and mustard base on the pastry. Leave a !/4 inch border. Top with thinly sliced tomatoes overlapping only slightly. Roast until pastry is golden brown and tomatoes look shriveled and dry, approximately 35 minutes. Peek underneath to check that the pastry is fully cooked at center, this can be tricky. Let cool slightly before cutting into squares. top with freshly minced thyme, salt and pepper.
Lovely at breakfast, we recommend it with poached eggs and fresh fruit. At brunch or dinner I also serve a side of Sweet Pickled Jalapeno Peppers, a crowd pleasing topping.
It’s very rare to find pear jam in markets because pears do not have enough natural pectin to permit them to gel up nicely without adding gigantic quantities of sugar and artificial pectin. Once you add all that to pear, the delicate flavor of this fruit gets ruined.
Then along comes the magic of THIS recipe with a special kind of pectin — Pamona’s Pectin powder and calcium water — that makes a pear jam that sets up beautifully with a minimum of added sugar. In addition, the simplicity of not having to peel the pears makes preparing the jam a cinch while adding a pleasurable texture to the otherwise smooth pear preserve. The vanilla bean itself is an essential item too, do not substitute vanilla extract. Though frightfully pricey ($4-5 apiece at this writing) the fresh vanilla goo scraped from the bean is THE essential taste and texture in this superlative treat.
My friend George gave this recipe to me and it cites its origin as Melissa Keyser of Sweet Bee Garden. George said that this was written on it: “This recipe will change your life!”. It is not an overstatement. This jam is a family staple on our biscuits, muffins, bagels, peanut butter and jelly sandwiches, warm brie bruschetta and right off the spoon standing with the refrigerator door open. Everyone gets a jar for a holiday gift.
Start with soft skin pears (like Bartletts) fresh from the farm, usually (here in Michigan) in September. Wash and dry them when they are green and firm, then let them ripen, spread out on towels. They should get very very ripe, even if browning.
16 cups cored and chopped very ripe thin skinned pears, unpeeled
4 vanilla beans, split and scraped
4 cups sugar
5 teaspoons Pamona’s Pectin Powder
10 teaspoons Pamona Pectin calcium water
In a large pot, combine pears, vanilla beans and all the vanilla scrapings. Cook over medium heat until the fruit is soft and smashable. Remove the vanilla pods. Use an immersion blender to break the fruit down into a smooth sauce. Add the calcium water.
In a separate bowl, mix the pectin powder with the sugar, then stir it into the fruit. Bring the fruit and sugar to a rolling boil and boil for 5 minutes.
Fill sterile canning jars, leaving 1/4 inch space, and process according to appropriate canning methods in boiling water bath for 10 minutes. Yield: 11 1/2 pint jars
This treasured treat is the only recipe still on our menu since Day #1 when The Manor first opened in 1988. It’s timeless, delicious, and easy. So easy, in fact, that we’re a little embarrassed. But we’ve set aside our pride and admit that what makes this cake effortless is that it begins with a simple store bought Yellow Cake Mix. The convenience of having the dried ingredients premeasured, consistent and always on hand is a busy baker’s dream!
The key ingredient that insures that The BBC is so eye-popping amazing is the quality of the blueberries. Don’t skimp!! We use huge, sweet, organic mid-July South Haven blueberries, available to us fresh from our local farms and the rest of the year from our freezers.
1 Yellow Cake Mix (NOT Duncan Hines, just don’t), with pudding in the mix or “Extra Moist”
3/4 cup vegetable oil
3/4 cup sour cream
2 cups blueberries, fresh or frozen (Add a pinch of vanilla if you like the taste)
Mix the blueberries, preferably frozen to best hold their shape, into the dry ingredients first. Using frozen berries helps keep them from bleeding out into the cake. Mixing them into the flour first keeps them from clumping or falling to the bottom of the pan during baking.
Whisk together the eggs, sour cream and oil and then add into the dry ingredients turning gently from the bottom, don’t overmix and don’t break your blueberries. Spray a seasoned bundt pan liberally with Pam or other nonstick oil. Spread the cake mixture into the bundt pan distributing the blueberries evenly. Bake at 350 degrees for 50 minutes.
If using frozen berries you may need an extra 5 minutes of cooking time. The BBC should be a nice golden brown across the entire top and have no softness in the center. If you cook it a shorter time it’s a wonderful fluffy cake. If you cook it a bit longer the crust caramelizes and holds up under lemon curd or a berry compote. It’s a personal choice.
Let cool 10 minutes before gently turning it onto a platter or rack.
We no longer glaze The BBC for breakfast because we think it’s just too sweet that way. But if you are presenting it for a luncheon or dessert, it’s beautiful when drizzled with a simple icing. Mix 2 T melted butter, 1 cup powdered sugar, 1 T orange juice. adjust for thickness with either more sugar or more juice.
Drizzle on top so the glaze runs into the grooves of the bundt cake, so gorgeous!
Yelton Manor B&B All Inclusive Small Elopement Package:
This is perfect for couples on a budget who want an intimate experience with all the special touches. Let us make it perfect for you.
The Small Elopement Package contains:
*Location of your choice on the YMBB property or at the South Haven beaches or parks.
*Opportunity to invite up to 4 other people to join at the inn for the ceremony and reception.
*Overnight accommodations in best suite available for wedding couple. Additional nights can be purchased at regular rates.
*Full breakfast in the dining room on the morning after.
*Wedding Officiant * Ceremony Consultation *Witnesses
*3 rose bouquet and rose boutonniere for wedding couple
*1 hour ceremony and small reception *8” Wedding cake and service (8-12 portions) *Champagne toast (up to 6 persons)
*All paperwork managed and filed promptly and professionally
*Casual photography (not professional)
*If ceremony is performed at the beach there is no limit to number of guests, but the number of non-registered guests on the inn’s property is limited to a maximum of 4 for the ceremony and reception period only. If more will attend at YMBB they must book rooms (see “We Host Small Weddings!”). Non-registered guests must park off-site please.
Call and speak with Elaine to make arrangements 269.637.5220.
Includes free parking for registered guests. Minimum night stays for weekends and holidays applies.
Staff gratuity, taxes and fees additional.
Yelton Manor B&B Whole House Elopement Package
For the wedding couple who want all the luxury and intimacy of our beautiful lakeside B&B for fun and togetherness… without the fuss!
*Location of your choice for the ceremony on the YMBB property or at the South Haven beaches or parks
*Overnight accommodations for all. Additional nights can be purchased at regular rates.
*Wedding Officiant * Ceremony Consultation * Witnesses
*3 rose bouquet and a rose boutonniere for the wedding couple
*All paperwork managed and filed promptly and professionally
*8” Wedding cake and service (8-12 portions), larger negotiable
*Champagne toast and service
*Casual photography (not professional)
Maximum occupancy 34 persons.
Lodging costs depend on how many rooms, whether breakfast will be included, also time of year.
Includes free parking. Minimum night stays for weekends and holidays applies.
Staff gratuity, taxes and fees additional.
Option for afternoon hor d’oeuvres reception @ $20 /person by pre arrangement.
The inn and gardens are available to all for enjoying during their stay.
Sorry, no decorating, furniture rearrangement or dance party-type reception is possible. There are local bars and restaurants within walking distance for dinner and late night entertainment.
Call or email to discuss dates and options!
Scones are, by design, a pastry meant to be enjoyed with a fruit preserve, heavy cream or other gooey condiment like a lemon curd. They rarely stand alone. That’s why I like to make them with the fruit already inside.
My all-time favorite scone recipe is already in this blog, a gift from my Innkeeper friend Janet, here: Stone Lion Inn Scones. The recipe below is good too and turns out a much more buttery, cakier scone. It all comes down to personal preference.
I can imagine this scone made with raspberries just as easily. Raspberries and dark chocolate are a winning combination.
The trick to this scone recipe (like most) is to use very cold ingredients and keep them cold all the way to the oven. Some chefs even freeze the butter and chip it into the flour. Your milk and egg should be straight from the fridge too. Like with biscuits, these intact butter balls melt while baking to create the signature texture. It’s a fundamental baking hack.
Prepare a cutting board with a dusting of flour on it. You will lay your bowl of scone batter on this to roll it into a ball for cutting. Flour your hands as well. You will gather it all together until it forms a nice ball.
Preheat the oven to 400. Line a baking sheet with parchment or spray a scone pan with non stick spray.
3 cups all purpose flour
1/2 cup granulated sugar
1 T baking powder
1/2 tsp salt
3/4 cup cold unsalted butter
3/4 cup blueberries (frozen is fine)
1/4 cup dark chocolate chips
1 cold large egg, beaten
1 cup cold milk
1 tsp vanilla extract
In a large bowl combine the flour, sugar, baking powder, and salt with a whisk. Using a pastry blender (or two knives) add the butter to the dry ingredients and cut it in until the butter is pea sized. Gently stir in the blueberries and chocolate chips.
Combine the wet ingredients and add them to the flour bowl, stirring, until the mixture is wet. Turn onto your floured board and pat into a 1″ circle. If the dough sticks to your fingers, add more flour. Cut the dough into 8 triangles and put on prepared sheet or in scone pan.
If you want to add a touch of sparkle and sweetness, dust with glazing sugar.
Bake for 16-18 minutes or until the edges are brown. Transfer to a cooling rack. Let cool before eating.
This healthy, delicious and beautiful breakfast is easy to make to feed a crowd at your house! Make this in an 8X8 casserole dish for dishing up family style. I prefer the pretty individual serving effect of 4oz ramekins. If using ramekins, divide into 6 for large servings, divide into 8 for more modest helpings.
Preheat oven to 375. Regardless of the baking dish you’ve chosen, use coconut oil to grease the bottoms and sides.
Ingredients: In a large bowl, mix together:
2 cups rolled oats
1 tsp baking powder
2 tsp cinnamon
1/4 cup coarsely chopped toasted pecans
Distribute into baking dish(es).
Layer blueberries and bananas over the top of the oats, spreading evenly. I suggest using the season’s best and creatively using whatever you like best: strawberries and rhubarb in spring, blueberries and nectarines, blackberries, raspberries and chocolate, everything goes with bananas, pomegranate arils, cranberries and orange, even citrus like red grapefruit in the winter. This is a pic of how I distribute fruit for serving at the inn. For my own bowl I go very deep with berries, almost 1/2 and 1/2, because I love warm fruit so much. Feel free to layer as you like it, the recipe is very flexible.
In a small bowl, whisk together until well combined:
1 egg (can omit if vegan)
1/3 cup pure maple syrup
2 tsp vanilla extract
2 cups coconut milk
Slowly distribute over oats and fruit. Bake for 30-35 minutes until top is golden brown. Allow to cool slightly before serving.
The original recipe from which I adapted this claimed that this held up well, covered, in the fridge for up to 3 days. This has not been my experience or maybe I’m just too picky. It’s certainly edible the 2nd day (no waste!) but not so much the 3rd day, getting consistently drier and not nearly as luscious as the day made. So my advice? As a rule accept no substitutes: make and eat. If you have leftovers, microwave it the next day for a snack.
This recipe can be fully Vegan by omitting the single egg in the ingredients; I have done so and have experienced no significant change in the outcome.