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Bush, Louisiana
(985) 886-3747

"…a country escape, an hour from New Orleans, where memories are created…"

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Spend the Day

Breakfast Menu & Recipes

History of Our Dining Room ChairsGourmet Breakfast Photos
Full Gourmet Breakfast MenuBreakfast CommentsRecipe of the Month


Good morning!

Start your day with a delicious, hearty breakfast in our newly remodeled dining room. Or, if you prefer, eat out by the pool, surrounded by four-legged friends!


HISTORY OF OUR DINING ROOM CHAIRS

In 1983, President Ronald Reagan gives a speech to World Trade Center members and their guests at the Plimsoll Club, where we purchased our dining room chairs.


GOURMET BREAKFAST PHOTOS

"Country Good"
(over medium eggs, with grits, bacon, & homemade buttermilk biscuits)

"Migas" with homemade refried beans and fire roasted salsa verde

Huevos Rancheros

Fruit parfait with almond crisps

Fresh fruit parfait with homemade granola,
roasted pumpkin seeds, and plum confetti


FULL GOURMET BREAKFAST MENU

Four Egg Omelet

Herbs & Cheese with side of rosemary roasted potatoes & served
with English Muffins

Country Good

Three scrambled or fried eggs, bacon or sausage and potatoes
or grits, served with biscuits or toast

Something Sweet

French Toast with fresh fruit sauce, or powdered sugar and
maple syrup, and bacon or sausage

Huevos Rancheros

Three fried eggs on top of corn tortillas with a spicy ranchero
sauce, served with taqueros, refried beans, and guacamole

Migas

Corn tortillas served with chorizo, peppers, onions, eggs, and
cheese (spicy), served with salsa verde, refried beans, and guacamole

Eggs Benedict

Two poached eggs on top of fresh sliced canadian bacon and english muffins,
topped with homemade hollandaise sauce and served with asparagus
and fresh garden tomatoes

Cold Morning Special

Old fashioned oatmeal with brown sugar and fresh berries,
served with whole wheat toast or English Muffins
(Single egg on the side upon request)


All breakfasts are served with the following:

Seasonal Fresh Fruit with Cinnamon Vanilla Non-Fat Yogurt and home made granola
Whole Wheat Toast, Bagels, English Muffins, or Biscuits
Homemade jellies/jams/preserves
Locally produced butter and cream from Smiths' Creamery
Coffee/Juice and Milk on request


Coffee/Juice beginning at 7:30 a.m. with local paper

Breakfast served between 8:00 a.m. and 9:30 a.m.

Children's menu available

Breakfast can be served in your room for an extra $10.00 per person, per meal.  Let us know if you would rather lie in our comfy beds and watch SportsCenter or Sewing with Debbie with your breakfast and coffee, instead of coming to the communal dining room!


BREAKFAST COMMENTS

"Best breakfast I have had on our two week road trip from
Minnesota to Dallas to Las Vegas to Gulfshores, AL!!!"
-- Jerry & Anita M. of Minnesota, February 2011

........................................

"Breakfasts were spectacular! Served in a gorgeous dining room with a huge dining room table and storied chairs, the atmosphere is so inviting with calm music, 2 huge picture windows and time to enjoy it with fresh coffee, tea, juice selection and the day's paper." -- Judy W. of Destrehan, LA, October 2010

........................................

"I could have slept well into the day. But, with the idea of Kelly's fabulous breakfasts popping into my head the minute my eyes opened, I couldn't
stay in bed another minute. Kelly is a fabulous cook, and had some great
ideas about what food to have at the reception in their huge dining room."

-- Mr. and Mrs. Michael Tuller, who were married
at Splendor Farms
on October 18, 2008

........................................

"And our compliments to the chef, Kelly. Breakfast was excellent. My husband's favorite was the herbed cheese and ham omelet. He said it was the best omelet he has ever had in his life. My favorite was the french toast. And the fresh milk and butter from Smith Creamery was unbelievable. That was the best we have ever had." -- Crystal & Carl D., guests during Mardi Gras 2009

........................................

"Kelly, You are THE COOK! (wow) Breakfast was so above & beyond!!"
-- Todd and Richelle H. of Ponchatoula, LA

........................................

"Thank you for the lovely breakfast - it was so special!"
-- Billy & Patsy T., who spent their 27th anniversary
at Splendor Farms in May 2010

........................................

"Your breakfast was excellent - everything perfect!"
-- Jerri & David


KELLY'S RECIPE OF THE MONTH

Many of you ask for the recipe for many of my breakfast items, so I've decided to
put up a recipe every month, which I created and serve to our guests! Enjoy!!


UPDATE: KELLY'S RECIPES TO BE PUBLISHED IN COOKBOOK!!

Look for Kelly's recipes for Corn Griddle Cakes and Granola by the Season in the new Fresh From the Farm cookbook by James Stroman, author of Great Country Inns of America, Down-Home Texas Cooking,
and many others!!!

See http://www.amazon.com/James-Stroman/e/B001JS1DKS


Recipe of the Month: December, 2012
CRANBERRY & VANILLA SCONES

I serve scones in all flavors, but these are my personal favorites. The trick is don't overwork your dough, and as an added bonus, you can freeze what you don't need! I make mine in a small palm-size triangle size. Easy to pick up and eat in two to three bites. Just a perfect few bites to start the morning with my fruit parfaits and home made granola and a cup of some good, strong, chickory-flavored French Market coffee (red can)! Hmmmm, it just doesn't get better than this!

Cranberry & Vanilla Scones

INGREDIENTS:

  • 1 3/4 cups all-purpose flour
  • 1 cup almond flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup butter (chopped in chunks and chilled)
  • 2 large eggs
  • 2 tsps vanilla extract
  • 2/3 cup milk (warmed with vanilla bean seeds - DO NOT BOIL)
  • 1 cup dried cranberries (fruit chopped)
  • 1 vanilla bean (split & scraped & put in milk)

DIRECTIONS:

Mix all together (dry ingredients together) then (wet ingredients together) and then, with pastry cutter cut into dry ingredients the butter until it resembles crumbs (big ones, not little ones! that would be overworking!) then gradually add wet ingredients a little at a time. Add dried cranberries and fold in.

Place dough on pastry board or granite counter top with lots of flour. Roll out in 1/2 thick circle and then cut in triangles.

Bake at 350 for 20 to 25 minutes or until golden brown. Serve warm with fresh fruit parfaits! And, don't forget that coffee!


PAST RECIPES OF THE MONTH:



 

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Splendor Farms is affiliated with the following organizations:
American Kennel Club (AKC), American Quarter Horse Association (AQHA),
Palomino Horse Breeders of America (PHBA)

Splendor Farms is a proud supporter of American Humane Association (AHA)

Splendor Farms is a member of HomeExchange.com

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