Breakfast Recipes from Shinnston WV

These recipes are added to every so often and are offered by your hosts at Gillum House Bed and Breakfast.  May they make you as happy as they make our guests.  

Scalloped Potato Roll

6 potatoes (peeled or unpeeled)
2 cups grated Parmesan Cheese (divided)
2 Tablespoons olive oil (divided)
1 sweet onion, diced
1 lb ground beef
14 ½ oz tomato (1 can) drained
4 Tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Preheat oven to 350 F (180 C). Cut the potatoes into slices 1/8-inch (3mm) thick with a knife or a mandolin. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread it evenly covering the parchment paper. Place the potatoes over the parmesan so each potato overlaps the previous vertically and horizontally until the entire pan is filled. Sprinkle the remaining parmesan over the potatoes evenly. Bake 30 minutes until golden, potatoes flexible and slightly crispy.

While potatoes are baking, in skillet over medium heat and cook the onions abd the ground beef, breaking it up and mixing with the onion until cooked. Add the drained tomatoes, 3 Tablespoons of parsley, paprika, (salt & pepper if desired). Remove from heat.

Then, in a skillet heat 2 Tablespoons of olive oil over medium heat, add spinach and cook until spinach is wilted and add the garlic. In a bowl. mix the spinach mixture with the ricotta. Spread the spinach/ricotta mixture over the cooked sheet of potatoes.

Then spread the ground beef mixture over the spinach mixture and sprinkle the mozzarella over the ground beef. Take one end of the parchment paper and roll the potatoes upward, making sure the filling does not come out of the ends. Once it is completely rolled, place the potato roll on the parchment paper and bake for 15 minutes. Sprinkle with chopped parsley for garnish, slice, and serve immediately.

THE Very Best Pumpkin Pie

2 cups Pumpkin (fresh or canned but NOT pumpkin pie filling that is sweetened)
2/3 cup brown sugar (packed)
1/3 cup sugar
1 Tablespoon flour
1 ½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
1 cup heavy cream
1/3 cup milk
2 large beaten eggs
3 tablespoons bourbon (rum is acceptable)
1 ½ teaspoons pure vanilla extract  

Prepare pie dough in deep dish pie pan. Prick along sides and bottom with fork. OR bake as directed for frozen pie shell. (Bake at 400 F for approx. 10 to 12 minutes – until ”dry” but not baked. 

In a LARGE bowl, Whisk the pumpkin, sugars, spices, flour, heavy cream, milk, vanilla, and bourbon (or rum). Pour into pie shell. Bake at 400 F for approx. 45 minutes until filling is just SLIGHTLY wobbly in the center but filling is set. (testing center with a table knife, it should come out clean) Cool on wire rack.

This will make one 9 ½ inch deep dish pie. Serve topped with whipped cream or vanilla ice cream.


Mock Devonshire Cream
Courtesy of Victorian House Scones

3 ounces cream cheese (room temperature)
1 Tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream

In a large bowl, combine the cream cheese, sugar, and salt. Stir until well-blended.Stir in whipping cream, then with an electric mixer, beat the mixture until stiff. Store covered in the refrigerator.
(I know it is not as good as Devonshite cream – the real deal – but it is close if the real deal is not available.



Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana ChocChip Muffins 


½ cup Peanut butter
1 cup sugar
1 teaspoon vanilla
2 eggs
3 large ripe bananas, mashed
1 ½ cups all-purpose flour
1 teaspoon baking SODA
¾ cup chocolate chips.

In a large bowl cream the peanut butter and sugar. Add the eggs and vanilla. Mix well. Sift the flour and baking soda into the batter and fold it in. Add the cholate chips and mix.

I make mini-muffins. Spray the pans with non-stick spray. Using a 1 inch scoop, fill the mini-muffin pans. Bake at 350 F for approximately 16 minutes. Tilt muffins in the cups to cool (so they will not get soggy). One recipe will make approximately 3 dozen mini-muffins.

This recipe may be halved or doubled.


Scalloped Corn - Gillum House Version

Scalloped Corn

3 cans creamed corn

1 can corn kernels

3 eggs

1 cup milk

1 cup crushed crackers (I use a "stick" of Club crackers)

3 Tablespoons butter (cut up)

1 Tablespoon sugar

1 small onion (minced)

Shredded cheddar cheese is optional - add as much or as little as you wish, I probably add about 1/2 cup

The "normal" way is the mince the onion and combine all ingredients in a large bowl. Then pour into a greased 9x13 baking pan. I put the onion into the food processor to mince it. Then add the crackers and let the processor crush them for me. Dump into a large bowl with the other ingredients.Mix well. Pour into greased (or spray with non-stick) 9x13 glass pan (pretty enough to serve from) or a 1 1/2 quart casserole. Bake at 350 for 45 min. to 1 hour (until center is set)



Muffins Worth Getting Up For

Muffins Worth Getting Up For

2 1/2 cups sugar

4 cups all-purpose flour

4 teaspoons cinnamon

4 teaspoons baking SODA

1 cup shredded coconut

1 cup raisins (plumped)

4 cups shredded carrots

2 apples, peeled, cored, and shredded

1 cup chopped pecans

1 cup chocolate chips (optional) 1 cup currants (optional)

6 eggs, lightly beaten

2 cups vegetable oil

1 teaspoon vanilla

Mix the dry ingredients together in a LARGE bowl, add the carrots and fruits & nuts. Add the wet ingredients and stir until blended. Spoon into greased muffin pans and bake in a pre-heated 375 F oven for 20 Minutes. This recipe can be halved. IF stored in an air-tight bowl, it will keep for a few days to be baked as needed.



Oatmeal Raisin Muffins

1 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 cup unsweetened applesauce

1 cup quick oats

1/2 cup brown sugar (packed)

1 cup milk

1 egg

1/2 cup raisins

Soak rains in boiling water while mixing the ingredients. In a large bowl, sift flour, cinnamon, and baking powder. Mix in applesauce and egg. Drain raisins and add oatmeal and raisins to mixture. Stir in milk until just moistened. Spray mini-muffin pans with non-stick. Fill pans with batter and bake for approx. 16-17 minutes. These have been guest-tested and judged good enough to keep.

Oatmeal Maple Muffins

1 cup all-purpose flour

1 cup quick oats

2 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon cinnamon

1/2 cup unsweetened applesauce (OR use 1/2 cup soft REAL butter)

1/2 cup brown sugar (packed)

1/2 cup REAL maple syrup

1 teaspoon vanilla

2 eggs

1/2 cup milk

1/2 cup chopped nuts (optional)

Preheat oven to 400 F. In a large bowl, cream applesauce (or if using butter, the butter), brown sugar, and eggs. Sift in flour, cinnamon, baking powder, and baking soda. Mix. add maple syrup, milk, and vanilla. Mix. Add oats. Mix. I use mini-muffin pans sprayed with non-stick spray. Fill pans and bake for approx 16 minutes. (If using regular muffin pans bake 20-25 minutes.) This recipe can be halved.


Black Bean Burgers

Black Bean Burgers

Make a 1 pound bag of black beans according to package directions OR 1 (16 oz) can black beans, drained and rinsed

1/2 green pepper

1/2 medium onion

2 cloves garlic (peeled)

1 egg (for vegan use 2 tablespoons water)

1 tablespoon chili powder

1 tablespoon cumin

1/2 cup bread crumbs

Put the black beans in a large bowl and mash them. Put the green pepper, onion, and cloves in a food processor with the egg, chili powder, and cumin. Finely chop and mix into the mashed beans. Mix in bread crumbs (you may need more than 1/2 cup) until he mixture is sticky and hold together (burger consistency). Divide into 4 patties.  If grilling place on foil and grill about 8 minutes on each side. IF baking - pre-heat oven to 375 F, place on foil lined baking sheet and bake 10 minutes on each side. 

To freeze, I cooled them completely, separated with waxed paper and put them in zip-loc freezer bags in the freezer. To use - preheat oven to 375 F and bake 8 minutes on each side or until heated through.

 Gillum House Rolls

2 packages active dry yeast (2 Tbls bulk yeast)

2 cups very warm water

½ cup sugar

¼ cup unsweetened applesauce (or softened shortening)

1 egg

6 ½ to 7 cups all-purpose flour

In a large bowl put 2 cups hot tap water. Add yeast and sugar. When the yeast starts to clump and “bubble” Add the egg and applesauce (shortening). Then add 3 cups flour and mix well. Add the remaining flour 1 cup at a time, mixing after each addition until dough is easy to handle. Cover with waxed paper and then with a damp (not wet) cloth. Put into the refrigerator. (If the cloth is kept damp, the dough will be good in the refrigerator for 4 to 5 days  if it lasts that long.)

When ready to use, shape rolls and place in pans to raise, covered about an hour prior to baking. Pre-heat oven to 425 F. Bake 15 minutes until golden brown. Brush tops with butter and serve.


 Gillum House Caviar

1 large eggplant
1 medium-sized onion, chopped
½ green pepper, chopped
2 Tablespoons EACH olive oil and butter or margarine
1 large tomato, peeled and chopped
2 Tablespoons lemon juice
1 Tablespoons catsup
½ teaspoon Worcestershire
¼ teaspoon salt
Dash of pepper
Dill weed, chopped chives, or chopped parsley for garnish
Black olives for garnish

Cut a large eggplant in half and place cut side down in a shallow, greased baking pan with 1/4 cup water and bake in a 400F oven until soft - about 20 minutes. Remove and cool slightly. Scoop out the pulp and coarsely chop. In a frying pan, sauté the onion and green pepper in the olive oil and butter until the vegetables are tender but not browned. Add the chopped eggplant, tomato, lemon juice, catsup, Worcestershire, salt and pepper. Cook over high heat, stirring until liquid is cooked away. Cool.

Spoon into a shallow serving dish. Sprinkle with the herb garnish of choice, and then garnish with several black olives. Chill before serving. Serve surrounded by your favorite crackers or toasted bread rounds. Makes about 4 servings.

Tip: If you have a food processor, mince the onion and green pepper in the processor. I also used the food processor to chop the tomato and then to puree the eggplant.

John's Favorite Herb Bread

John's Favorite Herb Bread

1 ¼ cup warm water (hot water from tap)
1 package active dry yeast
2 Tablespoons soft shortening (or 1 Tablespoon each unsweetened applesauce & vegetable oil)
2 Tablespoons sugar
3 cups all-purpose flour
1 Tablespoon caraway seeds
¾ teaspoons nutmeg
1 teaspoon dried sage (if using fresh 1 Tablespoon minced)
1 teaspoon parsley flakes (if using fresh 1 Tablespoon minced)

In a medium bowl, put warm water and sprinkle yeast and sugar on the water. Let it "proof" (meaning let it sit for 5 min. to see if the yeast is clumping. Add the shortening, herbs, and half the flour. Beat with a spoon (or use your mixer on medium speed for 2 minutes.). Add the remaining flour and mix with a spoon. Cover with a clean cloth and let raise in a warm place until double in bulk (about 30 minutes). Stir batter down by beating with the spoon (about 25 strokes). Spread evenly in a 9 x 5 bread pan sprayed with non-stick. Smooth top with floured hand. Cover and let raise (30 to 40 min). Pre-heat oven to 375F. Bake 45 to 50 minutes or until browned. Remove from pan immediately and cool on a rack. This recipe doubles or triples.


English Muffin Bread

English Muffin Bread

3 cups all-purpose flour                    ¼ teaspoon baking SODA

2 packages active dry yeast              2 ½ cups very warm water

1 Tablespoon sugar                           3 cups all-purpose flour

Sift 3 cups flour, yeast, sugar, and baking soda into a large bowl. Add very warm water (hot water from faucet). Beat approx 100 strokes. Add remaining flour. Mix well. Cover & let raise. Stir down and spoon into 2- bread pans (9x5) sprayed with non-stick. Cover, let raise until doubled. Bake in pre-heated 375 F oven 25-30 minutes.  Bread should sound hollow then thumped on bottom.

This recipe can be halved to make 2 - 3x5 loaves of bread or doubled. If making a half recipe, still use 1/4 teaspoon of baking soda.

  Dani’s Baked Oatmeal 


  ½ cup butter, melted                  ½ cup brown sugar

   2 eggs                                       1 cup milk

   3 cups Quick Oats (oatmeal)    2 teaspoons baking powder


   ½ bag frozen berries or I use frozen blackberries, red raspberries, blueberries, and dark cherries

   8 pitted prunes (dried) - optional

   8 dried apricots - optional

   ¼ cup raisins - optional

   ¼ cup chopped dates – optional

Spray a loaf pan (one with “ears” is easier to flip) with no-stick spray. Pre-heat oven to 350 F. Put the mixed up frozen berries in the bottom of the loaf pan. Chop the optional dried fruit. Mix all the other ingredients, including the chopped dried fruit if used, in a large bowl. MIX – do not beat. Put the oatmeal mixture in the loaf pan on top of the mixed berries. Bake for 30 to 40 minutes. Place a platter over the loaf pan, hold the platter and the “ears” of the loaf pan with pot holders and flip the baked oatmeal onto the platter (like an upside-down pineapple cake). Slice and serve with vanilla yogurt on the side. 

Personal note: I like it slathered with the vanilla yogurt.


Dani’s Baked Oatmeal 

(Gillum House Version)

Baked Oatmeal


   ½ cup unsweetened applesauce

   ½ cup Splenda brown sugar

   2 eggs

   1 cup skim milk

   3 cups Quick Oats (oatmeal)

   2 teaspoons baking powder


   ½ bag frozen berries or I use frozen blackberries, red raspberries, blueberries, and dark cherries

   8 pitted prunes (dried) - optional

   8 dried apricots - optional

   ¼ cup raisins - optional

   ¼ cup chopped dates – optional


   Spray a loaf pan (one with “ears” so it is easier to flip) with no-stick spray. Pre-heat oven to 350 F. Put the mixed up frozen berries in the bottom of the loaf pan. Chop the optional dried fruit. Mix all the other ingredients, including the chopped dried fruit if used, in a large bowl. MIX – do not beat. Put the oatmeal mixture in the loaf pan on top of the mixed berries. Bake for 30 to 40 minutes. Place a platter over the loaf pan, hold the platter and the “ears” of the loaf pan with pot holders and flip the baked oatmeal onto the platter (like an upside-down pineapple cake). Slice and serve with vanilla yogurt on the side.

        Personal note: I like it slathered with the vanilla yogurt.


Cranberry Triple Sec Muffins

 Sugar-free / Fat-Free / Lactose-Free 

1 ½ cups Orange Juice                       

¼ cup Triple Sec                                

¾ cups Unsweetened Applesauce     

2 cups Cranberries (chopped)

2 ½ cups All-purpose Flour    

1 cup Whole Wheat Flour      

1 ½ cups Spenda

2 Tbls Baking Powder

1 ½ Tbls Orange Zest

2 Eggs


In a large bowl, combine all-purpose flour, whole wheat flour, Splenda, baking powder, and orange zest. Add egg whites. In a medium bowl combine orange juice, Triple Sec, and unsweetened applesauce. Add to the flour mixture and mix. Add cranberries and stir until combined. Fill muffin pans and bake in a preheated oven at 400 degrees F. Bake regular-size muffins 25 min. (makes 24). Bake mini-muffins approx 16 minutes. (Makes 5 to 6 dozen)

Sour Cream & Chive Egg Bake

Egg Bake

6 eggs

¼ cup fat-free sour cream

2 Tablespoons grated Romano cheese

2 Tablespoons grated Parmesan cheese

¼ cup low-fat Cheddar cheese

1 Tablespoon chives 

In a medium-size bowl, beat 6 whole eggs. Add remaining ingredients and whisk to combine thoroughly. Spray a casserole with non-stick spray and pour mixture into the casserole dish. Bake at 350 degrees for 30 minutes or until center is set. Need more? Add more eggs and bake in larger dish.

Garnish with fresh parsley and a tomato slice (or cherry tomato) in the center of the parley sprigs.

Moist and Healthy Muffins  

Use skim milk and Splenda brown sugar to make this low-fat & sugar-free.

1 cup buttermilk (make sour milk by adding a teaspoon of vinegar to regular milk)

½ fresh lemon cut up (remove large seeds and keep the rind on)

 ½ cup wheat germ

1 cup oatmeal

1/3 cup unsweetened applesauce

2 egg whites

2/3 cup brown sugar, packed

½ teaspoon vanilla

½ cup plumped raisins or chopped prunes

½ cup chopped dates or chopped dried apricots

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Heat the ½ cup of raisins in water and allow to soak until raisins are plumped. Drain.      In a large mixing bowl sift the flour, baking soda, and baking powder. Add the wheat germ,    oatmeal, and brown sugar. Mix. Add applesauce, egg whites, and vanilla.  Put the cut up lemon in a blender and mince or liquefy to get it in small pieces. Add the buttermilk (or sour milk) to the blender and liquefy about 5 seconds to get lemon chopped. Add to the bowl of other ingredients and stir. Add the chopped fruit. Mix.  

Spray muffin tins with non-stick spray. Fill muffin cups about ¾ full. Bake at 400 degrees for 20 to 25 minutes if using large muffin pans (regular size). We use mini-muffin pans and bake for 16 minutes. Remove to wire rack. Can be served warm too.

John's Baked Pineapple Toast

Baked Pineapple Toast

Low-fat, Vegetarian, Gluten-free if made with G-F Bread Flour

½ cup unsweetened applesauce
1 cup firmly packed dark brown sugar
1 large can crushed pineapple, thoroughly drained
8 to 10 slices of old bread
4 egg whites
2 ½ cups skim milk

Spray a 9 x 13 inch pan with non-stick spray. Put applesauce, brown sugar, and drained pineapple into the pan. Mix thoroughly and spread over the bottom of the pan. Trim crusts from the bread and cut each slice in half (like a stick). Place bread on top of the pineapple mixture. Mix egg whites and skim milk together. Pour over bread and put in refrigerator overnight. Bake uncovered in pre-heated 325 degree oven for 30 minutes. After removing from oven, cut between the slices. To serve, flip the slices over onto a platter. Garnish the platter with mint leaves or pineapple chunks and a maraschino cherry at each end of the platter. Serve with warmed maple syrup.

Marien's Swedish Rye Bread

3 cups dark rye flour
¾ cup dark molasses
1/3 cup unsweetened applesauce
2 cups boiling water
1 packet active dry yeast
½ cup very warm water
5 cups all-purpose flour

In a large bowl, combine rye flour, molasses, applesauce, and boiling water. Mix well and while it cools to lukewarm, mix yeast in the ½ cup of warm water. When rye mixture is cooled, add yeast mixture. Blend. Gradually add all-purpose flour, mixing well after each addition. Knead on well-floured surface until smooth and satiny - about 10 min. Place back in bowl, cover, and let rise in a warm place until double in bulk. Punch down, cover and let rise again. Place dough on floured surface and divide in half. Spray 2 loaf pans with non-stick spray. Shape loaves - punch out air bubbles and then roll tightly tucking ends in and pinching ends and bottom together. Punch air out again, keeping loaf shape, and put in prepared pans. Cover and let rise again. Bake at 350 degrees in preheated oven for 35 to 40 min. (until bread sounds hollow when thumped on the bottom). Remove from pans immediately and cool on rack. **Optional - brush tops lightly with butter for softer crust.

Walnut-Oatmeal Pancakes

1 cup whole wheat flour
1 cup regular oats, uncooked
1/2 cup plain cornmeal
1 cup finely-chopped walnuts
1/2 cup all-purpose flour
1 Tablespoon baking powder
4 egg whites
2 ½ cups milk
1/4 cup honey
1/4 cup unsweetened applesauce

Put all dry ingredients in a large bowl. Make a well in the center and add remaining ingredients. Mix and let sit for at least 10 minutes. Spray skillet or griddle with non-stick spray. Pour ¼ cup batter for each pancake onto the hot surface. Cook until tops are covered with bubbles and edges are cooked. Turn and cook other side. Serve with maple syrup or other favorite pancake topping. This recipe can be halved..

Helen Druth's Cranberry Sauce

 Here is THE best homemade cranberry sauce. Even my sons have asked for this recipe!

Helen Druth Cranberry Sauce

1 bag of whole cranberries, chopped or ground
3/4 cups sugar
1 can crushed pineapple, drained
1 cup chopped nuts
1 family-size box raspberry gelatin
1 to 1 1/2 cups boiling water

Mix gelatin with boiling water until gelatin is mixed. Add sugar and stir. Add remaining ingredients and chill in the refrigerator until set (at least 3 hours).

To make this low sugar, use sugar-free raspberry gelatin (2 regular boxes) and Splenda instead of the sugar.