An Asheville B&B Inn, Cabins and More

Recipes from Our Kitchen

Gretchen’s Bacon

When we purchased the Inn, one of the first questions we were asked by several return guests was “you’re not planning to change the bacon are you?”.  Our response?  Of course not!  With a tip of the toque to Gretchen Huffsmith, one of Engadine’s former owners and its chef during her tenure here, this is the recipe for her famous Apple Wood Smoked Bacon with Brown Sugar and Pecans.


  • One pound thick cut apple wood smoked bacon
  • Brown sugar
  • Pecans, finely chopped


Preheat oven to 350 degrees.  Using a baking pan with a rim, line the bottom with foil (to catch the drippings).  Top the baking pan with a cookie cooling rack.  Spread the bacon slices side by side on the cooling rack.  Sprinkle with brown sugar and pecans.  Using a fork, slightly separate the slices from one another.   Place the baking pan in top third of the oven.  Bake for 15 minutes.  Remove the pan from the oven, rotate 180 degrees, return to the oven and bake for an additional 15 minutes.  Remove and allow to cool before serving.  Serves 5-6.  NOTE:  Cooking the bacon using this baking method will insure that it remains flat (vs. curling after frying).

Baked Apple

This one is a guest favorite!   Hands down, this is the recipe guests most often ask for at the conclusion of breakfast.  So, we've posted it here for you to enjoy!


  • 2 Granny Smith apples, peeled, cored and halved.
  • 3 Tablespoons butter
  • 4 Tablespoons sugar
  • 4 Large pinches of pumpkin spice or cinnamon
  • 2 Large pinches of apple spice


Preheat oven to 325 degrees.  On the stove top heat butter, sugar and spices in an oven-safe skillet.  Over medium heat, heat butter and sugar until melted.  Once heated, place apples flat side down to just barely brown the surface (2 minutes).  Remove from heat and place skillet in the oven.  Bake for 20 minutes.  Remove apples, flip them over and spoon some of the liquid onto the top.  Return to oven and cook 20 minutes (or until tender when checked with a fork).  Drizzle  with drippings from the pan.  Serves 4 people.

 Yogurt Topping

  • 1 Dollop of unflavored Greek yogurt per apple half
  • 1 Healthy squirt of agave nectar (to taste)
  • 1 Healthy squirt of vanilla extract (to taste)

Wisk ingredients in a a small mixing bowl.  Serve apples with one dollop of yogurt mixture end top with granola and dried cranberries.



This is a handy recipe to  have around!  It can be used as a tasty and crunchy topping (for a baked apple!) or as a healthy and handy snack.  And, it's EASY to make!


  • 2 Cups of rolled oats
  • 1/2 Cup of spelt flour
  • 1/2 Cup of brown sugar
  • 1 Teaspoon of cinnamon
  • 3/4 Teaspoon of ground ginger
  • 3 Tablespoons of canola oil
  • 1/4 Cup applesauce
  • 3 Tablespoons of maple syrup
  • 1/4 Cup of diced apricots
  • 1/4 Cup chopped pecans
  • 3 Tablespoons of flax seeds



Preheat oven to 300 degrees.  Line a baking sheet with parchment paper.

In a large mixing bowl, toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, pecans and flax together.  In a separate bowl mix canola oil, applesauce and maple syrup.  Combine the two mixtures and stir well.

Spread the mixture on the baking sheet and bake for 20 minutes.  Stir the granola.  Bake for 15 more minutes until dry.


My Cousin Leslie’s Tuscan Spiced Breakfast Strada

My cousin Leslie is one heck of a cook!  When we bought Engadine, she quickly observed the need to prepare breakfast dishes that are tasty and that will serve a crowd!  Then she went on to share a recipe that has become a guest favorite.  It’s a savory dish smells wonderful as it cooks, looks great on the plate when served and that tastes great!


  • Two bags (60 ounces) frozen Or-Ida Shredded Breakfast Potatoes
  • Twelve Large eggs, scrambled
  • One large green bell pepper, chopped
  • One large red bell pepper, chopped
  • One small package sliced mushrooms
  • One medium white onion
  • One 16-ounce bag shredded sharp cheddar cheese
  • One large tomato, diced
  • One quarter cup heavy cream
  • Two sprinkles of Tuscan seasoning
  • Two sprinkles of Greek seasoning
  • Salt and pepper, to taste
  • Optional- one pound of mild sausage, cooked


Prepare the night before:  Grease a 9″ x 13″ baking dish with butter or cooking spray.  Cook the shredded potatoes according to the instructions…should be well browned.  When cooled, spread the potatoes on the bottom of the baking dish to form a crust.  Sprinkle with Greek seasoning.  Separately, sautee the green and red peppers with the onion and mushrooms…about 10 minutes.  When cooled, spread the mixture over the potato crust.  Next, add the scrambled eggs and top with the cheese layer.  Garnish the top with the diced tomatoes and sprinkle generously with the Tuscan seasoning and salt and pepper to taste.  Cover with foil or plastic wrap and refrigerate overnight.


Remove the strada from the refrigerator and allow to come to room temperature…about an hour.  Preheat oven to 350 degrees.  Cook for 45 minutes, checking the firmness and the cheese topping occasionally.  The strada is done when the top is bubbling and the cheese is beginning to brow.  Remove from oven and serve hot by cutting pieces using a 3-inch circular biscuit cutter (the strada should “stand” as a column).  Serves 10-12.

Guests’ Favorite Recipes From Our Kitchen

We’re often asked about whether or not we will share recipes from our kitchen for some of the food we serve at Engadine.  Of course we will!  It makes us happy that guests enjoy our cooking and are pleased that they might want to share their gastronomic experience with their own families and friends.  Some of our most requested recipes are listed below.  But if you don’t see your favorite, let us know!  We’ll be glad to share!!!