The "Breakfast"

We'll serve you a yummy breakfast in this dining room (below right) out of the kitchen (below left) at 9 a.m.

You'll start, of course, with a frosty glass of juice and, perhaps, a frozen fruit compote or a berry and cream treat. Follow that with a crusty French Toast and meat combination or a poofy egg soufflé in its own ramekin.  Add a double sized muffin, and you're all set.

Plenty of coffee or tea to sip while finishing that breakfast conversation!
Some of our recipes at The Inn at Old Orchard Road

"Apple Dumplings"

2 c shortening
4 c flour
1 T sugar
1 t salt
1 t baking soda
1 egg beaten
1/2 cup water
3 T lemon juice
10 large, firm, tart apples
3/4 cup brown sugar mixed with 1 t cinnamon, divided
5 T butter divided
Sauce:
2 cups water
1 cup sugar
2 T butter
2 T cinnamon
In large mixing bowl, combine first 5 ingredients.  Mix in next 3 ingredients with a pastry blender until mixture hold together.   Divide dough in to 10 equal balls.
Peel and core apples.  On floured surface, roll out ball in a circle; place apple in center; fill apple with 2 t of sugar mixture and a dot of butter.
Wrap dough evenly around apple.  Pinch to seal.  Place in gallon size freezer bags and freeze until ready to use.
Combine sauce ingredients and simmer for 3 minutes.  Divide, as you wish, and freeze.
To bake place frozen dumplings in individual ramekins at 475 degrees for 10 minutes and 350 degrees for 50 minutes.  Heat sauce and pour over before serving.

"Baked Cinnamon French Toast"

12 slices cinnamon bread, divided.
1/4 c butter, melted.
8 eggs
2 c whole milk.
2 c whipping cream.
3/4 c sugar
1 T vanilla
Line the bottom of a greased 13" x 9" baking dish with 6 slices of bread.  Brush remaining bread with butter and place, butter side up, over bread in pan.
In large mixing bowl, beat eggs.  Add milk, cream, sugar and vanilla; mix well.  Pour over bread; let stand for 15 minutes or cover and place in refrigerator over night.
Place dish in a larger baking pan.  Pour boiling water into larger pan to a depth of 1".  Bake, uncovered, at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.  Top with any fruit sauce. Serves 6. 

"Egg-chiladas"

15 x 9 x 2 glass baking dish
12 7" flour tortillas
1 1/2 c cooked ham, cubed OR
8 fully cooked sausage patties, crumbled
3/4 c chopped onion
2 c (8 oz) shredded cheddar cheese, divided
2 1/2 c milk
8 eggs
1/4 c salt
1 T flour

Combine ham or sausage, onions, and 1 C cheese in a medium bowl.  Spoon a scant 1/4 C down the center of each tortilla.  Roll up and line up, seam side down (two along the edge) in a greased, 15 x 9 x 2 glass baking dish.

In a large bowl, beat milk, eggs, salt and flour until smooth. Pour over tortillas. Cover with foil and refrigerate for 8 hours, or overnight.  Remove from refrigerator 30 minutes before baking.

Bake covered, at 350 degrees for 30 minutes, uncovered for 10 minutes.  Sprinkle with remaining 1 C cheese and return, uncovered to oven until cheese melts-about 4 minutes.

Let stand 10 minutes before serving.

Garnish with a dollop of sour cream and a 1/4 cup of salsa.

"Frozen Fruit 'N Cream"

14 9 oz plastic cups
8 oz cream cheese
1/2 c sifted confectioners sugar
2 c frozen whipped dairy topping (do not thaw)
1 c walnuts, chopped + 14 walnut halves for garnish
2 1# cans cranberry sauce
2 1# cans crushed pineapple

In a medium bowl, beat cream cheese, confectioners sugar, and whipped topping together.  Stir in chopped nuts.  Neatly spoon a scant 1/4 c into the bottoms of 14 plastic cups.

In a large bowl, mix cranberry sauce and crushed pineapple together well. Spoon 1/2 c of mixture into each plastic cup.

Place on a cookie sheet, cover with plastic wrap and freeze.  To remove from cup, dip bottom and sides quickly in warm water.  Store in freezer bags.
Remove desired quantity from freezer and place in small decorative dishes one hour before serving.  Press a walnut half in the cream top.

1422 South Shore Dr.
Holland, MI   49423

(616) 335-2525

For information and reservations, please email us at:

orchardroad@chartermi.net