Wake Up to a Great Day at Our Bed and Breakfast in North Carolina!

Following a thoroughly relaxing evening, At Cumberland Falls Bed & Breakfast Inn starts your day with the enticing aroma of irresistible home-baked muffins. It’s enough to make a person want to get out of bed! Breakfast at our home is an event!

Three courses and made with the freshest of ingredients, we promise an experience that will delight the eyes as well as the palate. So, prepare yourself for a treat. Whether it is Eggs Benedict, our amazing Belgium Waffles served with fresh whipped cream and raspberry sauce, Almond Encrusted French Toast, Eggs Florentine with all the trimmings, or a host of other selections, it’s an experience not to be missed. Be sure to check out our Trip Advisor Reviews by clicking the Trip Advisor Icon on our home page.  See what our guests have to say about their experience.

All guests at our inn can look forward to fresh-baked goodies each afternoon. In the dining room, we have a complimentary hot beverage bar. Please choose exactly the coffee or tea that would make your afternoon treat perfect. Treats are available each afternoon in a very informal way, so it is convenient for your day and not a timed event that your schedule must be altered to accommodate.

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Our Recipes

When you walk through the front door of our B&B, you will likely be greeted by aromas of something wonderful and scrumptious baking in our kitchen! Once you return home to your own kitchen, remember your time with us by recreating one of our recipes for your next brunch with family, holiday treat, or surprise your friends with one of these sweet delights!

Patti’s Pumpkin Bars | Cranapple Crisp | At Cumberland Falls Bed and Breakfast Inn Banana Pancakes | German Eggs At Cumberland Falls Bed and Breakfast Inn | Eggs Piquant Florentine At Cumberland Falls Bed and Breakfast Inn | At Cumberland Falls Bed and Breakfast Inn Crab Quiche | Pumpkin Praline Muffins | Steiger Haus Muffin | Sweet and Spicy Bacon and more recipes below!

Patti’s Pumpkin Bars (Preheat oven to 350 degrees)2 cups all purpose flour
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2 tsp. of baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. all spice
1/2 tsp. cloves
4 eggs
1-15 oz. can pumpkin
1 2/3 cup sugar
1 cup oil
3/4 cup chopped pecans (optional)
1 Tablespoon VanillaStir together thoroughly all the dry ingredients. Set aside. In another large mixing bowl, beat together eggs, oil, and pumpkin. Make a well in the middle of the dry ingredients and add the liquid ingredients; beat only until well combined with mixer (about 2 minutes, no more). If adding the pecans, stir these in now. Lightly Pam a 15″X10″X1″ pan and spread batter evenly.Bake at 350 degrees for 25-30 min. I always check baked goodies several minutes before the earliest baking time as ovens vary. You can always bake a little longer but once something is overdone and dry…oops!  Insert wooden toothpick and it should come out clean when done. Cool on wire rack.

Cream Cheese Frosting:
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Beat together 3 oz. of cream cheese (take this out early so it will be soft) with ¼ cup of butter softened and add one tsp. vanilla. Beat until nice and fluffy.

Gradually add two cups of confectioner’s sugar (sift this so that frosting will not have lumps).

Sweetness levels are individual. If you would like to cut this (a little fresh lemon juice or salt will do nicely).

Frost when bars are totally cool when feeling the underside of the pan. After you cut into bars you can decorate the top of each little bar with crisscrossed pecans.

Bon Appétit!

Cranapple Crisp (a favorite fall and winter selection at the inn):
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Peel and slice one apple for each person. Add 1/4 cup cranberries to each apple you prepare. If you don’t have “nut sensitive guests,” then nuts are wonderful in this too!  Add brown sugar to bowl in a measure to adequately coat the amount of apples you are using. Pam a baking pan and put in apple/cranberry mixture.

You are going to put an Oat/Flour mixture on this before you bake:  3/4 cup of all purpose flour, 1 cup oats, 2/3 cup of white sugar, 1 T. of cinnamon, melt 12 T. of butter and mix. Add this mixture to the top of the apples and bake 45 minutes at 375 degrees. You might wish to cover this for half the baking time to allow apples time to cook and crumbs won’t be too dark.

At Cumberland Falls Bed & Breakfast Inn Famous Banana Macadamia Nut Pancakes
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1 ½ cup all purpose flour
3 Tablespoons of sugar
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
¼ teaspoon of salt
1 ½ cups of buttermilk (shake well)
3 Tablespoons of butter (melt)
2 large eggs
1 teaspoon vanilla
1 very ripe banana (large)
½ cup salted and roasted macadamia nuts

Put all dry ingredients in a large bowl and whisk well. In a separate bowl, add the wet ingredients- buttermilk, butter, vanilla and whisk together until smooth. Add this to the flour mixture and mix only until combined. Over-mixing will result in tough pancakes. Cut bananas into small bits and fold into batter with the nuts. Your batter will be thick.

Melt some butter on a skillet or griddle and pour 1/4 cup of batter per pancake. Cook until underside is golden brown; flipping only once. Do not depress pancakes with spatula. Transfer to large plate loosely covered with tin foil to keep warm. Continue production until batter is used.

You can serve with Orange Butter or Maple Butter

½ stick of unsalted butter
½ teaspoon of finely grated orange zest
1 ½ teaspoons of fresh orange juice
1/8 teaspoon of salt

Maple Butter:

Use same amount of butter and whip with 2 tsp. of maple syrup

German Eggs At Cumberland Falls Bed & Breakfast Inn
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This is the most popular egg dish at the inn. Versatility at its finest!  One dozen eggs (you certainly can reduce this, contingent upon your need, but you would need to reduce all the elements in the recipe.)

1 lb. of Monterey Jack Cheese (here I usually use Sharp Cheddar and Cream Cheese as well. When I use 3 cheeses, I use 1/3 pound of each. Parmesan is also a suitable addition should you not like one of the other cheeses.)
2 cups Cottage Cheese
1/4 cup of flour
1 tsp. Baking Powder
1 stick of butter (1/2 cup) Margarine would not make for a good substitution.

Any spice can be added to this egg to vary the taste. Some of those we use at the inn would include: Tarragon, Basil, Cilantro, Oregano, Chili, Lemon Pepper, and Garlic. Nearly anything that you like would be excellent provided it is a good mix with eggs.

You can either bake these in Ramekins like we do or it can be fixed in any baking pan that is suitable for the amount of the eggs that you are cooking. If you are making this for one, you can use a custard cup.

Bake for about 20 minutes if you use Ramekins or 35-40 minutes if you use a 13″ X 9″ pan

Eggs Piquant Florentine At Cumberland Falls Bed & Breakfast Inn
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2/3 cup of mayonnaise
Dash salt
1/8 tsp. of pepper
1 tsp. of Worcestershire sauce
½ tsp. of onion
¼ cup of milk
1 cup sharp New York Cheddar grated
1 bag of baby spinach washed and dried
6 eggs

Butter six custard cups or ramekins. In a saucepan combine the mayonnaise, salt, pepper, Worcestershire sauce, and onion. Add the milk gradually blending until smooth. Add the cheese and cook over low heat stirring constantly for about 5 minutes until thick and smooth. Place a small amount of the sauce in the bottom of the custard cup or ramekin. Cover with about 3 tablespoons of spinach and break an egg (or two, if you would prefer) into the cup or ramekin. Cover up the egg with 2 tablespoons of the sauce and if you use two eggs maybe a little more. Add a little sprinkle of the remainder of the grated cheese if you would like or some breadcrumbs are nice as an alternative. Bake in a 350 Degree oven for 15-30 minutes for ramekins. One would need slightly less time if baked in a custard cup.

Maple-Pecan Bacon: This bacon is habit forming. Beware!
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8 slices of thick cut good quality bacon, 1/4-cup real maple syrup, 1 cup finely chopped pecans. Pre-cook bacon on rack at 350 degrees until very nearly done. Drain all excess grease. Brush the bacon with the maple syrup with a pastry brush. Press on pecans. Place bacon on a baking pan coated with Pam. Bake at 350 degrees for about 3-5 minutes. Alert: Once the maple syrup is on the bacon, it will burn readily so watch it carefully. This stuff is addictive!

At Cumberland Falls Bed & Breakfast Inn Crab Quiche
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1 1/2 cup of shredded sharp cheddar cheese (good quality required)
2 Tablespoons of flour
1 1/2 cups of half and half (any kind of milk can be substituted here to reduce calories)
4 eggs beaten well
1 6oz. package of frozen crab or substitute. (Nothing tastes like the real thing)
1/2 cup green onion slices
1/2 teaspoon of salt
Dash pepperToss the cheese with flour. Add half and half or desired milk, eggs, crab, onion, and seasonings (Old Bay, basil, oregano, cayenne, and lemon thyme are but a few of the many appropriate choices one could use with eggs) and mix well.  Pour into pastry shell (we make ours but a commercially prepared one works nicely too). Bake at 350 for 55-60 minutes or until set. Serves 6.

Pumpkin Praline Muffins
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Bake 375 degrees for 18-22 minutes. Do not over bake. Use toothpick to test for doneness. Topping:

3 T. butter (softened)
1/3 cup all purpose flour
1/3 cup light brown sugar
1 cup coarsely chopped or broken pecan
Cream this all together and stir in the pecans
2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 cup light brown sugar
1 cup mashed pumpkin
1/2 cup unsulphured molasses
1 large egg
1 tsp. vanilla

Combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and cloves in large bowl. Stir until blended. Add the brown sugar and mix again.

In another bowl whisk pumpkin, molasses, egg, and vanilla until smooth. Add to the dry ingredients all at once. DO NOT OVERMIX.

Divide the batter into cups and put 1 T. of the praline topping on each muffin.

Steiger Haus Muffin
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Bake @ 375 for 20-25 min. Check at 17 minutes for differences in ovens.

2 cups of all purpose flour (you can use one cup of white and one cup of whole wheat flour) 1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. of salt
2 cups of peeled, grated carrots  (Here, you can use yellow squash, zucchini squash or more apple and less carrot and visa versa) You CANNOT alter the 2 cups though.
1 cup peeled, cored, and grated apple
1/2 cup toasted pecans
1/2 Craisins/raisins (whichever is your preference or they can be deleted entirely)
1/2 cup of sweetened flaked coconut
1 cup of olive, canola, or vegetable oil. (Butter can be substituted but of course then it is not entirely non-dairy)
3 extra large eggs
2 tsp. of vanilla extract (not imitation)


2 Tablespoons of Sugar (white or brown)
2 Tsp. Ground Cinnamon

Barely mix until flour is incorporated. Place equal amount in muffin tin.

Sprinkle with topping and bake.

Sweet and Spicy Bacon
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(Pre-heat oven to 350 degrees)
Take out the number of bacon strips that you need. Nice thick bacon is best for this purpose.1.5 T of brown sugar, 1/4 tsp. of cayenne
1/4 tsp. of black pepper.
Stir these 3 ingredients together in a bowl. Pam a baking pan and arrange your bacon pieces. Bake 20 min. Turn the bacon to the reverse side and sprinkle with the mixture above. Continue baking about 20 min. more. Remove to a paper towel to drain when bacon is at your desired doneness.

Peach Streusel Muffins
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1/4 cup unsalted butter
1/3 cup sugar
1 large egg
2 1/3 cup all purpose flour
1 Tablespoon Baking powder
1/2 tsp. salt
3/4 cup milk
1 tsp. vanilla extract
1 1/2 cup fresh peaches chopped fine (I prefer these chopped very fine and think it renders a nicer baked product.)
1/4 cup sugar
3 Tablespoon of all purpose flour
1/4 tsp. cinnamon
1 1/2 Tablespoon chilled butter

Beat the 1/4 cup butter @ medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating again until light and fluffy. Add egg and beat until blendedCombine all dry ingredients. Add this mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in peaches chopped fine or to your preference.Spray muffin tin with Pam generously and spoon batter into tins filling 2/3 full.Combine 1/4-cup sugar, 3 T flour and cinnamon; cut in 2 1/2 T of unsalted butter with pastry blender or fork until it resembles crumbs. Sprinkle this mixture evenly over the muffins.Bake at 375 Degrees for approx. 18-20 min. Test with toothpick. When muffin is done toothpick will be clean.

Meringues: Oven 250 degrees. Line baking sheet with parchment paper.
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½ cup sugar, divided
2 tsp. cornstarch
2 large egg whites, room temperature
1/8 tsp. of cream of tartar
¼ tsp. vanilla extract
Berries and Topping
½ cup fresh raspberries
½ cup fresh blackberries
½ cup chilled whipping cream
1 ½ T. sugar.Whisk 1 ½ T. of sugar with corn starch in small bowl.Beat egg whites and cream of tartar until soft peaks form. Add vanilla. Add 6 ½ T. of remaining sugar one Tablespoons at a time and beat until stiff peaks form. Sift cornstarch over meringue and fold in gently just until incorporated. Spoon meringue (about ¼ cup each) unto baking sheet. Use back of spoon or ice cream scoop to make indentations until you create 3” nest.
Bake about 55 minutes until golden on outside but soft inside.Put berries bowl and lightly sugar for about ½ hour before their use.Whip cream and sugar in bowl. Place cooled meringue onto plate. Place whipped cream in the indentation space. Top with berries.

Lemon Drizzle Muffins: A Guest Favorite At Cumberland Falls Bed & Breakfast Inn
BAKE 375 degrees
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2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
2 tsp. grated lemon zest
1 cup plain yogurt or 1 cup sour cream
1/4 cup vegetable oil
1 large egg
1 tsp. vanillaCombine all dry ingredients in a large bowl. Stir until they are all blended. In a separate bowl, whisk together the yogurt (or sour cream not both), oil, egg and vanilla until smooth. Make a well in the dry ingredients and pour all wet ingredients in at one time. Fold until just mixed. Do not over mix or muffins will be tough.Spray muffin tin with Pam or use cupcake papers in each compartment of muffin tin. Divide batter evenly among the muffin cups. Bake until tops are golden and a toothpick comes out clean. Approximately 20 min.Lemon Drizzle: 1/2-cup confectioner’s sugar mixed with 1 Tablespoon of Fresh Lemon Juice. After muffins are baked and still warm drizzle this over the top allowing them to cool off a bit before serving setting the glaze.

Pastry Cream:Excellent in fruit parfaits.
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1 cup whole milk, 5 T. granulated sugar, 4 large egg yolks, 2 ½ T. corn starch, 6 oz. cream cheese (room temperature), 1/4 cup plus 2 T. fresh lemon juice, 1 tsp. finely grated lemon zest plus extra strips for garnish, 1 whole vanilla bean scraped and 1 cup heavy cream. In a medium saucepan bring ¾-cup milk to a boil with 3 T. sugar. Remove from heat. In a medium bowl whisk the egg yolks with the cornstarch and the rest of the milk plus 2 T. of sugar. Gradually whisk the hot milk into the egg yolks then return the mixture to the saucepan whisking constantly over medium heat until thickening occurs. Lower the heat adding the cream cheese, lemon juice, zest and vanilla bean until completely smooth. Place in a bowl and press a piece of plastic wrap directly onto the surface of the custard and chill two hours.