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Tom and Rosemary Volker

Murder Mystery and Romance Weekends
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Recipes from The Kitchen of Tom & Rosemary
The Inn at the Shore, Belmar, NJ

Each morning, after spending a night in our comfortable Belmar, New Jersey Bed and Breakfast accommodations, guests are treated to a generous, gourmet breakfast. Breakfast includes a hot dish such as sunrise pancakes with vanilla cream syrup, breakfast meats, fresh baked muffins, Tom's home-made granola with vanilla yogurt, cereal, fruits, juices, gourmet coffee and teas. Here are some of our favorite bed and breakfast recipes for you to enjoy in your own kitchen anytime!

In addition to providing you with a delicious meal to start your day, we are pleased to also offer guests of our NJ Inn access to the guest pantry which features a refrigerator, microwave, and hot tap for the tea or coffee that are always available.

The Inn at the Shore
Tom & Rosemary Volker
301 4th Avenue
Belmar, NJ 07719


Rosemary’s Breakfast Casserole

6 slices bread, remove crusts and butter bread
1 ½ cups shredded Cheddar cheese
6 eggs, beaten
2 cups half & half
1 tsp. salt
1 lb. bulk sausage or 1 ½ cups ham or 1 cup spam (if use spam, use ½ tsp. salt)

Place buttered bread in 13 X 9 X 2 inch greased baking dish. Cook sausage until brown, crumble and drain. Spoon over bread and sprinkle cheese on top. Combine eggs, half & half and salt. Mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before, then bake uncovered at 350 degrees for 45 minutes or more. Cut into 15 sections.

Overnight French Toast

6 slices cinnamon bread
6 eggs
2 cups eggnog
¼ tsp. Cinnamon
¼ tsp. Nutmeg
¼ cup sugar

Spray 9 X 12 baking dish. Layer bread in bottom of baking dish. Beat six eggs together with eggnog and spices. Pour over bread. Cover and chill overnight. Preheat oven to 350 degrees. Bake for 45 minutes. Cut into 15 sections.

Tom’s Granola

1 ½ cups vegetable oil
½ cup honey
2 cups brown sugar
2 tsp. vanilla
1 tsp. salt
24 cups rolled oats
1 ½ cups sunflower seeds
2 ½ cups sliced almonds
1 ½ cups flaked coconut
¾ cup raisins or craisins (dried cranberries)

Preheat oven to 325 degrees. In medium saucepan, stir together vegetable oil, honey, brown sugar, vanilla and salt. Heat, stirring until brown sugar melts. The sugar and oil will remain separate. In a very large bowl stir together the oats, almonds, sunflower seeds and ½ of the coconut. Pour on liquids, stirring well to distribute. Spread mixture onto two13 X 18 (approx.) baking pans. Bake for
10 minutes, remove from oven, stir and bake for another 10 minutes. After removing from oven, add raisins or craisins and remaining coconut. Allow to cool thoroughly before storing. Fills two one gallon freezer bags. I keep it in the refrigerator.

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