Guests often ask us for recipes for Golden Stage Inn’s baked goods and soups. Here we share a few of our favorite recipes for breakfasts and afternoon treats straight from our Vermont Inn. We strive to start your morning off with the right balance of nutrition and decadence, always searching for fresh, local ingredients. Did you know your eggs and honey come straight from the Inn’s backyard?! No one knows breakfast better than a Vermont Bed and Breakfast!

Harvest Pumpkin Soup with Garam Masala

IMG_6752Every winter, after Christmas passes, Golden Stage Inn welcomes guests with steaming afternoon soup to warm chilly bones from the cold.  The soup season is coming to a close, so lets send you off with a new recipe from this year.  This Harvest Pumpkin Soup recipe was created by Golden Stage Inn’s Marketing Assistant.  It is a perfect winter soup that brings out the nostalgic flavors of fall: pumpkin, apple and onion.  The spices in the Garam Masala mix lend to a particularly warming effect, enhanced by garlic, ginger and a touch of curry powder for heat.  You can buy Garam Masala spice mix at most grocery stores, or you can make your own with freshly ground spices.  The amount of curry powder used is perfect for those who aren’t “spicy eaters”, so if you like your soup spicy-hot, add more!  Another key ingredient is Wood’s boiled cider — an apple syrup that adds sweetness and acidity to the soup.  If you do not have boiled cider available, you can substitute one tablespoon maple syrup, one tablespoon apple cider, and a teaspoon of apple cider vinegar.  Wood’s cider mill is not far from Golden Stage Inn and makes a great day trip during the cider-pressing and maple-sugaring seasons.  You can also find the product on King Arthur Flour’s website.

Harvest Pumpkin Soup with Garam Masala


2 1/4 cups stock (chicken or vegetable)

1/2 sugar pumpkin (if you would rather used canned pumpkin, I believe this would equal 2 cans.)

olive oil

1 onion

2 small apples (or one large apple)

2 cloves garlic

fresh ginger (use a thumb-sized amount)

2 teaspoons Garam Masala

1/2 teaspoon curry powder

3 tablespoons boiled cider

1 teaspoon salt


1. Prepare pumpkin by cutting it in half and seeding it.  Place the two halves on a baking tray with a bit of water, open sides down.  Bake at 350 degrees Fahrenheit for 40 minutes, until soft.

2.  Chop onions and apples.  Finely dice ginger and garlic.

3. Warm stock in a medium-sized pot with 2 tablespoons of Woods’ boiled cider.  Scoop out a half of the cooked pumpkin, and add to the stock. Sprinkle 1/2 teaspoon of garam masala over the mixture and stir to combine.  Cook on medium high heat until simmering, then turn heat to low and simmer until the other ingredients are ready.

4.  Warm olive oil in a pan over medium high heat.  Add onions and cook until translucent, then add apples and continue to cook.  When both apples and onions are soft, turn heat to low and add ginger, garlic, curry powder and 1/2 teaspoon garam masala.

5.  Add mixed sauteed ingredients to the pumpkin stock and stir.  Add salt.  Simmer on medium low for another 5 minutes.

6.  To puree the soup, I used an immersion blender.  If you do not have an immersion blender, you can use a stand-up blender or food processor.  Taste your soup and add extra curry powder, salt or garam masala if desired.

7.  Serve with a drizzle of boiled cider accenting each bowl.

Heavenly Banana Bread From Scratch

At our Vermont B&B, we’re often complimented on our breakfasts, but our banana bread recipe seems to get an extra dose of respect …and requests for the recipe itself. You can imagine that the guests who are here for hiking or skiing want a delicious breakfast that will keep them full all day — and this recipe will help do just that. Before we begin, here are a few of our tips to perfecting your own loaf of homemade banana bread goodness:

Make sure the bananas are old. Really old. Many people make banana bread when the fruits’ skins are dark yellow with a few brown spots…go for total over-ripeness and wait a few more days for the skins to blacken. We promise these super-ripe bananas are not only completely safe to eat but absolutely essential to making delectable banana bread!

If you’re looking for healthier and heartier versions of banana bread, add some ground flax to this recipe when you add the flour (start with 1/4 cup and work your up if you like it) or add a cup of oatmeal (decreasing the flour by a half cup).  Another way to add heartiness is to increase the ratio of wheat flour and/or decrease the amount of sugar.   These variations will diminish the silky smooth texture of this banana bread, but I think it’s well worth the added health benefits.

This recipe makes 1 single loaf or 3 mini loaves or 1 dozen muffins.


1 teaspoon lemon juice

2/3 cup milk

1/2 cup butter, softened

1 cup sugar

2 eggs, lightly beaten with a fork

3 very overripe bananas, mashed

2 cups white wheat flour (or use 1 cup white flour and 1 cup wheat flour)

1 teaspoon baking soda

1/2 teaspoon salt


Recipes from the Golden Stage Inn Bed and Breakfast

The Banana Bread Recipe

1) Preheat the oven to 350°F. Grease your baking tin(s).

2) Add the lemon juice to the milk, stir and set aside. (It will curdle.  This is good.)

3) Cream together the butter and sugar.  If unsure how long this takes, do it a little longer than you think.

4) Add the eggs and bananas to the butter and sugar, and mix.

5) Add half the flour (one cup), baking soda, and salt. Mix.

6) Add the milk & lemon juice that you set aside at the beginning. Mix again.

7) Add the rest of the flour (one cup) and mix for the last time! Mix just until blended. Do not overmix.

8) Pour your finished mixture into your greased pan.

9)Bake until edges are golden brown and a toothpick comes out clean.  Use the cooking times listed below as a guideline, but remember that the bread continues to cook a bit after removing it from the oven.  An overcooked bread is a terrible thing!

For a single loaf pan, bake for 60-70 minutes.

For three miniature loaves, bake for 40 minutes.

For muffins, bake 18 minutes.

And voila – you have warm, banana-flavored clouds of home-baked heaven.

Golden Stage Inn Original Recipes

How To Make Homemade Cheese – Farmer’s Style

Trying new recipes that use local foods is something we frequently do at Golden Stage Inn Bed and Breakfast.  Blogging about them, however, is fairly new to us.  We’re glad to share what we learn along our kitchen journeys and would love to hear your ideas  … or even your requests for when you come to visit us in Southern Vermont!

We found this recipe by trying to get our teenage kids out of bed on schooldays. Never an easy task, we devised a new plan.  First one downstairs in the morning, ready for school, gets to pick which new breakfast recipe we’ll try (for dinner)!  This plan seems like a good way to get going a few minutes earlier, while also trying out new creative breakfast recipes for the inn — where we love to wow guests with great food.

So when the “first one down” picked Cheese Filled Blueberry Blintzes (stay tuned for this upcoming blog post), a recipe that relies on farmer’s cheese, we promptly had to research: what is farmers cheese and how do we get it?   Here is how to make homemade cheese. Well, as for what it is, Farmer’s Cheese is a mild and soft white cheese made from milk curds. It is a good melty cheese, like a mozzarella or a ricotta. Since “easy to make” was part of so many of the descriptions, we decided that’s how we’d get it.  We found this super easy Homemade Farmer’s Cheese on  I tailored the recipe’s volume to match the amount of raw milk I had in the fridge (3/4 gallon) and then embarked upon my first cheese making conquest!  The “waste product” of this recipe was a surprise bonus. Keep reading…!

The quick summary of the recipe is this:  heat milk; add lemon; wait; strain; refrigerate.  It’s that easy.  That said, here’s a little more detail —


  • ¾ gallon of milk (raw preferred, pasteurized tolerated, but not ultra-pasteurized … because really that’s just not milk anyway!)
  • the juice of a medium lemon
  • a pinch of a salt

Heat the milk with salt until the milk almost boils, stirring frequently to avoid scorching.  (Another recipe warned: don’t heat too much or you’ll destroy the healthy bacteria in the milk.)

Turn off the heat and stir in the lemon juice.  Wait 5 – 10 minutes for the milk to curdle (starts immediately).    While waiting, line a strainer with cheese cloth, and place the whole set-up in a deep pot that will collect the runoff liquid, more fondly called whey.

Ten minutes later,   How to Make Cheese Curds Picture - Golden Stage Inn

this is about what the milk looks like, er, um, I mean the cheese.  Like magic!

Pour the mixture into the strainer lined with cheesecloth (don’t forget the catch pan!) and let drain for a bit, maybe 5 minutes or so.

Vermont Inn Local Foods Breakfast

Straining the curds


The remaining whey can be removed by picking up the cheese cloth and squeezing out most of the liquid. (Caution: do not drop your iphone into the curd when trying for a photo.)

Draining the Curd - Making Cheese.

Squeeze out excess liquid from the cheese.

For kicks, I weighed the cheese.  Nine-tenths of a pound.

Weighing Homemade Cheese - How To

3/4 gallon of raw milk made 9/10 pound of cheese, plus the 8 cups of whey

The cheese gets wrapped and put in the fridge for use within a week.

But the unexpected bonus of this recipe was surely the 8 cups of whey.  All that runoff liquid that’s no good for cheese is great for a buttermilk replacement in biscuits, pancakes, or even rhubarb coffee cake.  We poured they whey into 2-cup portions and put it in the freezer.  Perfect for future baking!

At seven dollars per gallon, raw milk is rather expensive.  But for this $7 investment, plus under 30 minutes of my time, we got a pound of cheese and a half gallon of healthy buttermilk replacement.  I’m impressed!  Eating local is so often considered a luxury, but this recipe is a reminder that it can also be affordable and practical too.

Coming Soon ….  We’ll post the Cheese Stuffed Blintzes recipe that requires this Farmer’s Cheese.  Looks SO good!

You can experience homemade farmer’s cheese at our beautiful Vermont B&B!