Dockside Recipes

We are pleased to share some of our favorite recipes with you. Our daily breakfast offering consists of "tried and true" favorites as well as a selection of the new and delicious. One thing that all of our recipes share is they have to be appealing to the palate and the eye, easy to prepare and use readily available ingredients.

The Dockside Guest Quarters has been serving breakfast to its guests for over 55 years. The casual atmosphere gives the guests a great way to start their day while enjoying a nice breakfast overlooking the harbor.

Breakfast | Tea Treats/Desserts

Breakfast Recipes


Ingredients

¼ cup ( ½ stick) butter
½ cup chopped onions
1 17oz. can corn, drained
8 oz. Chopped green chilies
1 can rotelle tomatoes
1 ¼ tsp chili pepper
1/8 tsp cayenne pepper
½ tsp salt
18 eggs
1 cup sour cream, plus more for topping
1/3 cup all-purpose flour
3 cups grated sharp Cheddar cheese
2 ½ cups grated Monterey Jack cheese
Salsa to serve

Breakfast Frittatas

Frittatas have delicious southwestern flavors and are easy to prepare. They also can be made the day before, which really helps with planning and organization when having a group for breakfast.

Preheat oven to 350. Grease 2 (9") pie plates. In a skillet over medium heat, melt the butter and saute the onion until soft. Add corn, chili powder, cayenne pepper and salt. Simmer until flavors are well blended, about 15 minutes.

In a large bowl, wisk together the eggs and sour cream. Add the flour and beat until smooth. Add the sauteed mixture and cheeses. Stir until well blended. Divide the mixture evenly between the pans.

Bake 40 minutes or until set and browned. Cut the frittatas into wedges and serve with salsa and sour cream. Yield: 16 servings.


Ingredients

1 loaf French bread (13-16 ounces)
butter, for pan
8 large eggs
2 cups half-n-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
dash of salt
Praline Topping, recipe below
Raspberry Syrup, recipe below

Baked French Toast Casserole

Slice French bread into slices 1 inch thick.

Arrange bread making 2 layers, overlapping the slices in a generously buttered 9 x 13 dish
In large bowl, combine eggs, half-n-half, milk, sugar, vanilla, cinnamon, nutmeg and salt- beat with a mixer or whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

Praline Topping:

2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans

 

2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed below.
Preheat oven to 350*. Let praline topping soften and spread evenly over bread. Bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry syrup or regular syrup.

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liquor (recommended: framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.


Ingredients

12 eggs
½ cup half & half
1 cup shredded cheddar cheese
2 pinches of parsley
muffin tin 12 holes

Egg Cups

This recipe is a favorite of our guests and kitchen crew alike. A delicious twist on eggs, yet very simple and quick to make. Serves 12

Preheat oven to 425*. Grease a 12 hole muffin tin. Break an egg into each hole.
Add 1 tablespoon of half & half and a pinch of shredded cheddar cheese to each egg.

Bake @ 425* for 10 minutes. Top with a sprinkle of parsley. You can create unlimited variations by adding salsa, bacon bits, scallions, chilies or anything else you like.

 

Tea Treats/Dessert Recipes


Ingredients

2 sticks butter
2 c packed brown sugar
2 c flour, sifted
2 eggs
2 tsp.vanilla
1 tsp baking soda
¼ tsp salt
2 c quick-cooking oats, uncooked
1 bag chocolate chips

Chewy Oatmeal Bars

Cream butter and sugar until light and fluffy. Beat flour, eggs, vanilla, baking soda, and salt.

Stir in oats and chocolate chips until mixed well. Mixture will be very stiff.

Turn mixture into a 13 x 9 greased baking pan. Spread evenly.

Bake in 350 oven for 30 minutes. DO NOT OVERBAKE. Cool in pan.

 


Ingredients
(Roll)
2/3 cup canned pumpkin
3 eggs
1 cup sugar
¾ cup flour
1 tsp. salt
1tsp. baking soda
½ tsp. cinnamon
½ tsp. nutmeg
½ cups chopped nuts (optional)

Pumpkin Roll

Pumpkin roll is a decadent afternoon tea treats or a delicious desert. Always serve with a generous helping of whipped cream.

Mix all ingredients together and spread in jellyroll pan lined with greased waxed paper.

Bake @ 375 for 12-15 minutes – DO NOT OVERCOOK

Icing:
8 oz. softened cream cheese
1 cup powdered sugar

 

1 tsp. vanilla
2 tsp. butter

Beat the icing ingredients together until smooth. Remove roll from refrigerator, roll out flat and spread icing on it. Re-roll pumpkin roll with icing on the inside. Refrigerate until served.


Ingredients

3 sticks butter, softened
1cup sugar
1 egg, beaten
4 cups flour
1 teaspoon salt
1 cup raspberry jam
¼ cup almonds
17X12 cookie sheet

Raspberry Torte

This is one of our guest’s favorites. It has been battle tested by our bakers over the years; easy to make and tasty. A great sweet for tea or breakfast. Serves 15

Cream butter and sugar together. Add egg, flour and salt. Press ¾ of the dough onto a cookie sheet. Cover dough with the jam. Roll remaining dough into pencil sized strips and form a lattice design on top of the jam. Sprinkle with almonds.

Bake at 350* 30-35 minutes.


Ingredients

4 (1oz) squares unsweetened chocolate
1-cup margarine or butter
4 eggs
2 cups sugar
1-cup flower
½ tsp salt
1 tsp vanilla extract

Creme De Menthe Brownie Bars

Combine unsweetened chocolate and butter in small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes.

Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add salt, flour, vanilla and chocolate mixture; beat at low speed 1 minute.
Spoon mixture into slightly greased and floured 13"x9"x2" pan. Bake at 350* for 25-30 minutes or until center comes out clean. Cool 10 minutes; spread Crème De Menthe Frosting over the top. Chill at least 4 hours.

Drizzle melted chocolate morsels over frosting in a lattice design. Chill one more hour then enjoy!

Creme de Menthe Frosting
4 cups sifted powered sugar
½ cup butter or margarine, softened
¼ cup half and half
¼ cup green crème de menthe

 

Creme de Menthe Piping
½ cup semisweet chocolate morsels, melted

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Distinctive dining and lodging overlooking York Harbor, Maine