Marshall Slocum Inn
Marshall Slocum Inn

Category Archives: Breakfast and Recipes

Maple Syrup

May 25, 2013 by Marshall Slocum Inn

Pancakes and French Toast are great to begin with, but drizzling pure maple syrup over the top makes them that much better.  Since Rhode Island isn’t known for producing the sweet treat, we’ve looked to New York to help us deliver an even better breakfast.

Mountain Winds Farm is a 140 acre farm nestled in the hills of Berne, NY and has been owned by the Grippin family since 1961. Today, second generation – Randy Grippin and his family are running the farm. Randy started his maple syrup production in 2005 with 50 pails and it has grown to a production with 50,000 feet of pipeline and 1,300 taps, with the capacity to make 500 gallons of syrup each spring. Although his production has grown, he still maintains the independence of a small, family owned farm, teaching his children the ways of making premium maple syrup.  Each batch is made by hand with his wood-fired evaporator, and his farm is 100% hormone, pesticide, antibiotic and GMO free.

Enjoy this delicious syrup with your breakfast at the Inn, and if you just can’t get enough, we have half-pints available in our giftshop to take home.shapeimage_6[1]

Apple Cinnamon Muffins

October 19, 2012 by Marshall Slocum Inn

Sometimes breakfast just calls for something as simple as a muffin, and for anyone on the go it’s the perfect grab-and-go breakfast when you’re heading out the door quickly.  This recipe for Apple Cinnamon Muffins will give you something to enjoy when you’re rushing around, or just want to take your breakfast to go.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 2 apples, peeled, cored, and chopped
  • Topping
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  • Preheat oven to 400 degrees F
  • Grease six muffin tins or line with paper liners
  • Mix flour, sugar, salt, baking powder and cinnamon
  • Add oil, egg and milk
  • Fold in the apples
  • Spoon the batter into muffin cups, filling to the top
  • In a small bowl combine sugar, flour, butter and cinnamon meant for topping
  • Sprinkle mixture over unbaked muffins
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean


Beer Coffee Cake

October 3, 2012 by Marshall Slocum Inn

So this weekend is the International Oktoberfest here in Newport.  I thought it would be fitting to have a recipe involving beer for you all to make and enjoy whether or not you’re able to celebrate downtown.  This is a Bed & Breakfast, though, so I was hoping for a recipe your could enjoy for breakfast, but most recipes involving beer are for stews or chicken and what not.  There’s always beer bread, but thats kind of predictable.  Thankfully, I found something involving beer for the most important meal of the day, so for all you beer lovers who want to bring some beer into your breakfast, here’s a recipe for Beer Coffee Cake.


  • 2 cups all-purpose biscuit mix
  • 1/2 cup sugar
  • 1/2 teaspoon ginger
  • 2/3 cup beer
  • 1 egg, slightly beaten
  • Topping:
  • 1/2 cup flour
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/3 cup butter
  • 1/4 cup chopped peacans



  • For coffee cake: in a bowl, combine biscuit mix, sugar and ginger
  • In a separate bowl, combine beer and egg
  • Combine wet ingredients with dry ingredients, stirring lighly, just until moistened
  • Pour mixture into a greased 9-inch round cake pan
  • For topping: combine flour, sugar, cinnamon and pecans
  • Cut in butter until the mixture is crumbly
  • Sprinkle over coffee cake batter
  • Bake at 400 degrees for 20-25 minutes
  • Serve warm or cold


Pumpkin Pancakes

September 26, 2012 by Marshall Slocum Inn

Fall is officially here, and there’s nothing better than the comfort of pumpkin on a crisp Autumn morning.  This recipe for Pumpkin Pancakes with Nutmeg Whipped Cream will be the perfect start to any fall day.


  • 2 1/3 cup pancake mix
  • 2 1/2 tablespoons white sugar
  • 1/3 teaspoon ground cinnamon
  • 1/3 ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1 1/4 cup milk
  • 1/3 cup canned pumpkin
  • 1/4 cup vegetable oil
  • For whipped cream:
  • 1 cup whipping cream
  • 2 tablespoons white sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg


  • Whisk together the pancake mix, white sugar, cinnamon, 1/3 teaspoon nutmeg, and ginger; set aside
  • Beat together the eggs, milk, pumpkin, and vegetable oil
  • Combine the two mixtures, stirring just until all ingredients are moistened
  • Heat a lightly oiled griddle or frying pan over medium-high heat
  • Using approximately 1/4 cup for each pancake, pour batter onto the griddle
  • Cook until the edges of the pancakes start to look dry, and a bubbles popped near the edge holds its shape
  • Flip the pancakes over, and continue cooking until the other side is golden brown
  • Repeat with remaining batter
  • Stack the pancakes on a plate and keep warm until serving
  • Place whipping cream in a small, deep, chilled bowl
  • Add the 2 tablespoons sugar, vanilla, and nutmeg
  • Beat using a mixer with chilled beaters on medium-high speed until soft peaks form


Sunday Brunch

August 26, 2012 by Marshall Slocum Inn

It’s Sunday, and what could be better than sleeping in and then enjoying a nice filling brunch? I’ll tell you… not much.  And since it’s peach season over at Sweetberry Farm, make sure to use those fresh picked peaches in this recipe for Blueberry-Sour Cream Waffles with Peaches.



  • 4 eggs
  • 2 cups milk
  • 3 ounces butter, melted
  • 4 cups sour cream
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 2 cups fresh blueberries


  • 5 ounces butter
  • 1 tablespoon nutmeg
  • 2/3 cup brown sugar
  • 1/4 cup cinnamon
  • 2 pounds sliced peaches
  • powdered sugar


  • Preheat Belgian waffle iron
  • To make waffles: Separate eggs. Add milk, butter, sour cream, baking soda, baking powder, flour and salt to the yolks. Mix until combined. Beat egg whites until soft peaks form, add the sugar and beat until stiff.  Fold egg whites into batter mixture.
  • Pour 3/4 to 1 cup batter into iron
  • Place 10 to 12 blueberries in batter and cook until waffles are crisp and golden brown
  • For topping: melt butter in large skillet.  Add nutmeg, brown sugar, and cinnamon.  Add peaches and cook over medium heat until peaches are very soft
  • Spoon peach mixture over waffles and sprinkle with powdered sugar
  • (Makes 10-12 servings)
  • Enjoy!

Time for Breakfast

August 10, 2012 by Marshall Slocum Inn

They always say that breakfast is the most important meal of the day… so why not try something new?  Throw that cereal bowl aside and try this recipe for Eggs Atlantic with Fresh Dill Hollandaise to start your day.

Eggs Atlantic with Fresh Dill Hollandaise (serves 2)


  • 4 eggs
  • 2 tablespoons distilled white vinegar
  • 2 english muffins
  • 2 pieces fresh Atlantic lox
  • Capers

For Hollandaise sauce:

  • 6 egg yolks
  • 1 ounce cold water
  • 1 1/4 pound clarified butter
  • 2 ounces lemon juice
  • 2 tablespoons fresh ground dill
  • Salt and pepper to taste


  • Poach eggs in boiling water and distilled white vinegar
  • Split and toast English Muffins
  • Slice each piece of salmon in two and place on toasted English muffin
  • With a slotted spoon, remove poached eggs from water and let excess water drain
  • Place on top of salmon and English muffin
  • Coat with fresh dill hollandaise and top with capers
  • For Hollandaise sauce:
  • Beat egg yolk and ice water in a metal bowl
  • Add a few drops of lemon juice and mix
  • Over another bowl of hot water, stir mixture until thick and smooth
  • Remove from hot water bath and gradually add the clarified butter
  • Add lemon juice and dill then combine
  • Add salt and pepper to taste
  • Enjoy!

Lobster Bisque

July 29, 2012 by Marshall Slocum Inn

The weather we’ve been having recently is a bit cloudy and rainy, so what’s better than warming up on a nice cool evening with a bowl of soup?  This recipe for Lobster Bisque will keep you warm on these cool nights we’ve been having here in Newport.

Lobster Bisque (from


  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 4 1/2 cups milk
  • 1 1/2 cups chicken stock
  • 3 tablespoons minced onion
  • 3 cups cooked lobster meat, shredded
  • 1 tablespoon paprikia
  • 1/2 cup light cream


  • Melt butter in a large pot over medium heat
  • Stir in the flour, salt, pepper and celery salt until it is well blended
  • Gradually stir in milk so that no lumps form
  • Stir in chicken stock
  • Cook over low heat, stirring constantly, until the soup thickens
  • Add onion and lobster
  • Season with paprika
  • Cook and continue stirring for 10 minutes
  • Add in the cream, heat through, and then serve.
  • Enjoy!


July 12, 2012 by Marshall Slocum Inn

Cliffwalk has been one of Newport’s most popular tourism spots since it was created in 1975 as a National Recreation Trail.  It’s a 3.5 mile walkway along the Newport shoreline.  It begins off Memorial Boulevard, right before Easton’s beach, and finishes on Bellevue Avenue, by Bailey’s Beach.  There are a variety of other access points for Cliffwalk such as Ruggles Avenue and Narrangansett Avenue.  Most of the trail has easy walking conditions, but some parts are rockier, and walkers should wear proper shoes and be aware where they’re walking.  There are great views of the shoreline as well as the historic architecture found in Newport.

To keep your energy up while spending time at Cliffwalk, try out this coffee cake recipe to start your day!

Cliffwalk Cottage Cheese Coffee Cake


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 1/2 cup butter, melted
  • 1 cup buttermilk
  • 1 cup cream cheese, softened
  • 1 tablespoon vanilla extract


  • 1 cup sugar
  • 1/2 cottage cheese
  • 1 tablespoon cinnamon


  • In a large bowl, combine and mix flour, sugar, baking soda and baking powder
  • Combine the eggs, butter, buttermilk, vanilla, and cream cheese in a mixer
  • Add dry ingredients to the egg mixture and combine until incorporated
  • Spoon half the batter into a greased and floured bundt pan
  • For filling, combine and mix together sugar, cottage cheese and cinnamon
  • Spoon filling onto the middle of the batter
  • Cover filling with the remaining batter
  • Bake at 350 degrees for 45 to 50 minutes
  • Enjoy!

America’s Cup Cake

July 5, 2012 by Marshall Slocum Inn

So this post may seem a little late, seeing as America’s Cup took place last week and finished up on Sunday, June 1st,  but it’s never too early to start reminiscing.  What better way is there to reminisce about the Oracle Team USA Spithill winning the 2011-2012 AC World Series than making a cake to celebrate!  The America’s Cup Lemon Sugar Cake is a great way to continue celebrating America’s win until the Louis Vuitton Race in San Francisco on August 21st.


America’s Cup Lemon Sugar Cake


  • 1 cup butter, softened
  • 3 cups sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup vanilla yogurt
  • 1/4 cup lemon juice


  • 1 cup powdered sugar
  • 1 egg white
  • chopped strawberries


  • Cream butter and sugar together
  • Add eggs one at a time
  • Add vanilla extract and mix well, scraping the sides of the bowl
  • Combine flour, baking soda and salt in a separate bowl
  • Add mixture to the butter mixture alternating with the yogurt and lemon juice
  • Pour batter into a greased and floured bundt pan
  • Bake at 350 degrees for 45 minutes or until a cake tester comes out clean
  • Cool cake and remove from pan
  • For the topping, mix powdered sugar and eggs whites to form an icing
  • Drizzle icing over cake and top with fresh strawberries

The Sweet Taste of Berries

June 15, 2012 by Marshall Slocum Inn

While in Newport, it may be worth your time to drive over into Middletown and spend some time relaxing at Sweet Berry Farm.  There is plenty to do here, ranging from picking your own berries, peaches, or apples, depending on the season, enjoying a nice lunch in their cafe, eating some homemade ice cream, or wandering through their shop and market, picking out anything from fresh produce, to aprons, to cookies, to homemade frozen meals and much more.  They’re open 7 days a week from 8am to 7pm so there is plenty of time to enjoy it all.

Strawberries are in full swing and once July hits, it’ll be time for rasberry picking, followed by blueberries, peaches and blackberries.  When I went on a Monday morning to do some strawberry picking of my own, it seemed like the strawberries were endless, and while there isn’t field after field of strawberries, there is more than enough to satisfy any picker.  You can choose from a variety of size containers ranging from a small pint to a 10 pound container.  You do all the picking yourself and then head back to the main farm building where you can pay for your pickings.  You can also taste a few berries just to make sure they’re right, but don’t overdo it!

The following recipe can be made using the fresh picked strawberries you get at Sweet Berry Farm!  This Strawberry Stuffed French Toast recipe came from, enjoy!

Strawberry Stuffed French Toast


  • 1 package (8-ounce) cream cheese, softened
  • 2 tablespoons strawberry puree or sliced strawberries
  • 1 tablespoon grated orange zest
  • 4 eggs
  • 1 cup whipping cream
  • 8 slices very thick sliced bread, such as Italian bread, Challah, Texas Toast, etc
  • Butter
  • Sliced fresh strawberries
  • Powdered sugar (optional)
  • maple syrup or strawberry syrup


  • Preheat your oven to 300˚F
  • In a small bowl, stir together the cream cheese, strawberry puree and orange zest until smooth then set it aside.
  • In a separate bowl, beat the eggs.  Stir in the whipping cream, pour into a shallow dish and set it aside.
  • Using a paring knife, slice a pocket into the side of each slice of bread, without cutting through the bread).  Fill the pockets with a heaping tablespoon of the cream cheese mixture.
  • Melt a tablespoon of butter in a large skillet over medium heat.  Dip the filled bread slices into the egg mixture, then let it brown in the skillet for 1-2 minutes on each side until golden and crispy.  Keep warm on a baking sheet in the preheated oven until ready to serve.  Serve hot with maple syrup, powdered sugar and sliced strawberries.

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