Round Barn Farm Bed and Breakfast and Bread in Red Wing, Minnesota, serves this sweet-and-savory quiche with a dollop of sour cream and seasoned, broiled tomato halves on the side.
A delicate crepelike pancake folds like an envelope around tangy lemon curd in this pretty brunch dish from Abilene's Victorian Inn in Kansas. The whipped sour cream topping is a breeze to make.
Guests at Cold Spring Inn in Hubertus, Wisconsin, enjoy these elegant brunch pastries with cinnamon rolls and fruit. The herby bearnaise sauce is a bit fussy to make compared to purchased hollandaise sauce, but you'll notice a real difference in flavor.
The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.
Sweet squash and apple pair with sharp Gorgonzola and tangy dressing in this autumn salad from Black Star Farm in Suttons Bay, Michigan. The dressing calls for verjus, a tart pressed grape juice. You can order verjust online or find it as specialty stores, but wine vinegar makes a good substitute.
The innkeepers at Burchell's White Hill Farmhouse Inn in Minden, Nebraska, make this moist spiced bread using homegrown heirloom pumpkins, but this version of their recipe uses canned puree.
Pumpkin Bread 
This rosy cider simmers for just 10 minutes, making a great choice for drop-in visitors or last-minute parties. The recipe comes from Burchell's White Hill Farmhouse Inn in Minden, Nebraska.
This dense, chewy calorie-packed bar has long been the portable food of choice for trappers and now campers canoeing Minnesota's Boundary Waters. For a boost of protein, smear the bar with peanut butter. Our version comes from the Gunflint Lodge in Grand Marais.
Hudson Bay Bread 
These easy candies look elegant but are simple to make. This holiday dessert recipe comes from the Inn and Spa at Cedar Falls in Logan, Ohio.
Oreo Truffles 
These cookies from the Inn at Cedar Falls in Logan, Ohio, make a colorful treat anytime of year.
At Abilene's Victorian Inn in Kansas, guests might eat this granola with milk or layered in a parfait with yogurt and fruit. We love how the recipe lets you customize the nuts and fruit to your taste.
You can have this comforting winter supper dish on the table in less than an hour, but it's nice enough to serve to company with steamed veggies and mashed potatoes. The recipes comes from Gunflint Lodge in Grand Marais, Minnesota.