Arrowhead Inn - Bed & Breakfast


Enjoy these bed and breakfast recipes courtesy of the Arrowhead Inn. Then be sure to visit us when you travel to Durham, North Carolina, so you can taste more of our delicious cuisine in person!

Arrowhead Inn Granola

5c. rolled oats
1 c. shelled sunflower seeds
1 c. wheat germ
1 c. shredded sweet coconut
1 c. All Bran cereal
1 c. chopped pecans
1 c. chopped walnuts
1 c. slivered almonds
c. sesame seeds

Mix all of the above ingredients in a very large bowl and set aside

c. vegetable of canola oil
c. honey
c. molasses
2 t. almond flavoring
2 t. vanilla flavoring

In a saucepan, bring the above 5 ingredients to a boil and cook for 4 minutes (or until thoroughly blended.) Pour slowly over the dry ingredients in the bowl. Place all ingredients evenly on two sheet pans and put in an oven heated to 350 F. Let toast for 5 - 8 minutes. Take out of oven and stir all ingredients. Place back in oven for 4 minutes; bring out and stir. Repeat 3 or 4 more times. Watch carefully so the granola does not brown too much. Cool thoroughly and sprinkle with raisins, dried cranberries, and dried blueberries.

Note: If granola clumps, toast in oven for a few more minutes.

Phil's Signature Cranberry Almond Scones

Serves 16

2 c. flour
2 T. sugar
1 T. baking powder
t. salt
c. dried cranberries
6 T. butter
1 egg, lightly beaten
c. buttermilk

1 c. powdered sugar
1 t. almond extract

Preheat oven to 400 F. In large bowl or food processor, combine flour, sugar, baking powder and salt. Cut in butter and stir until mixture is crumbly. Stir in cranberries. Add egg and buttermilk. Stir until dough clings and then kneed gently 12 to 15 times on a lightly floured board.

Roll dough into balls approximately 1 inches wide. Place on lightly greased baking sheet. Bake 15 minutes until golden brown.

In small bowl, combine powdered sugar and almond extract with water until desired consistency. Spoon glaze over hot scones; let cool for 5 minutes. Serve warm.

Caramelized Shallot Sauce for Filet Mignon

Serves 2

1 T. olive oil
4 cloves of garlic, minced
6 oz. of shallots, halved
2 T. sugar
c. balsamic vinegar
c. chicken stock
c. beef stock
1 T. chopped fresh thyme

Heat oil in heavy large skillet over medium heat. Add shallots and sauté 15 minutes. Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes. Add vinegar and boil until reduced to syrup consistency, about 1 minute. Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes. Add thyme and season with salt and pepper to taste.