Breakfast is something you don’t want to miss at the Habberstad House. Elaine and Mark love to prepare breakfast for you, and serve it with a touch of humor and love. Nothing fancy, just good home cooking. And for our guests with dietary restrictions, we work to accommodate your needs.
It’s all about the food. Each morning, we serve home-cooked, scrumptious breakfasts, with menus planned with each guest in mind. We offer two-courses at each breakfast. We start with fresh fruit, often served either with local cheese or homemade granola. Savory quiche, oven-baked French toast, applesauce pancakes, pannekoeken and pit-smoked bacon often grace the breakfast table during the main course.
Local foods, family recipes
We love to cook with locally-grown or purchased ingredients. Visits to our Fillmore County grocers produce stands of local farmers, and our own Lanesboro Parkway Market for cheese and fresh produce is part of our regimen every day.
Each fall, we pick bushels of apples and process a year’s supply of applesauce just for our pancakes and muffins. We sometimes serve strawberry jam made from locally grown berries and jelly from our own grape arbor.
Our breads are all made from scratch, with Grandpa Jack’s English muffin bread, Mom’s homemade banana nut bread or Elaine’s caramel rolls, a favorite of our guests.
Nothing secret here. We often time share our recipes with our guests. We know that if they make our granola in their home, they will think about their stay with us every time they make it.
Habberstad House Granola
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 cup chopped pecans
- ½ cup chopped walnuts
- 1/3 cup canola oil
- ¼ cup honey
- ¼ cup brown sugar
- 1 tsp. vanilla
- 2 ½ tsp. cinnamon
Preheat oven to 300 degrees F.
In a large bowl mix oats and nuts together. In a small bowl, mix remainder of ingredients. Add to dry ingredients and mix well. Spread unto two ungreased baking pans.
Bake for 10 minutes. Remove and stir. Return to oven for 10 or more minutes until golden. Let cool completely before storing in an airtight container.
Note: I usually bake it twice as long as the recipe recommends.