The recipes below are only a few of those served to our guests for breakfast. 
While staying at Aire Castle Inn B&B, you may also enjoy
"Crepe-like Rolled Omelet's with a variety of ingredients, 
some of our gourmet pancakes, or a Southern country breakfast.
Our Southern breakfast is much like an Irish breakfast.
In addition to those listed, we rotate "Fancy Pecan Pancakes with Fruit", "Lady Anne's Baked French Toast", regular "French Toast", "Country Breakfast" of scrambled eggs, sausage, bacon & biscuits.  On occasion, we serve "Mike's Sausage/Cheese Drop Biscuits" and recently, Lady Anne has developed a killer "Bananas Foster Pancakes" recipe.  All breakfast specials will have sausage and/or bacon, sometimes eggs if appropriate and some form of bread (except pancakes, French toast & waffles).  Our breakfast policy is that we try to make some part of breakfast into dessert.  Whipped cream is always on the table for breakfast.  Our rooms have room journals in each and almost every entry claims that we have the best breakfasts of any B&B ever.

Hashbrown Heaven

Aire Castle Inn B&B Signature Breakfast Dish!

Preheat oven to 375 degrees.  Spray 2 pie plate dishes with PAM.

Line dish with a thin layer of shredded potatoes.  (you may use frozen or refrigerated potatoes)

Layer toppings as much as you prefer.

Sprinkle choice of meat topping(s), mushrooms, chopped red & green pepper and shredded cheese.

Beat 10 eggs well and blend in a can of Milnot or evaporated milk.  Salt & pepper to taste.

Pour egg mixture over other ingredients and gently combine so eggs are throughout dish.

Bake 30-40min or until center is firm.

We continue the tradition of serving this dish to our Sunday morning guests, as we did for years at Trinity Hills Farm Country Inn.  It may also be requested the night before for any other morning.

Recommend that you serve "Mexican Black Bean & Corn Salsa" with this "Hashbrown Heaven".  Mmmmmm!


Crescent Rollups

Who does not like a fresh-baked Crescent Roll?

Try these variations for your family:

Sausage/Cream Cheese Rollups:

Preheat oven as directed on the can.  Unfold 2 cans of crescent rolls. Place 1 teaspoon of filling at the wide end of triangle and roll up.  Crimp (pinch) the dough tightly to seal and curl to a horseshoe shape.  Bake as directed on the container to a golden brown.


3 oz. softened cream cheese

4 sausage patties (cooked, drained and chopped finely)

1 Tbsp. spicy mustard

Bake as directed on the can.  EXCELLENT! when served with guests choice of Apple Butter, Strawberry Jam, Pineapple/Apricot Preserves, or Plum Jam.  Serve with bacon as a side dish for a great contrast in flavors.

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Pecan Creamed Cheese Rollups:

Equal parts of -

Dark Brown Sugar

Creamed Cheese (Softened)

Chopped Pecans

(Just a touch of Cinnamon)

Mix ingredients & spoon about 1 Tsp. of the mix onto the wide end of the Crescent Rolls, then roll, crimp, curl & bake as instructed above.  Add a drizzle of "Lady Anne's Almond Drizzle" to complete this treat.

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"Lady Anne's Almond Drizzle"

1/2 cup Powdered Sugar

Milk, (or Half & Half) (Add "DROPS" & blend with a fork until creamy textured achieved.) 

1 or 2 drops of Almond Extract (Blend into mixture)

Serve in a small cream pitcher & drizzle lightly over Crescent Rolls to taste.  

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Better make double batches.  They go really fast!


Light As a Feather Waffles

2 cups self-rising flour
1 Tbsp. baking powder
3/4 tsp. salt
2 Tbsp. sugar
4 eggs, separated
1 3/4 cup milk
1/2 cup Olive oil
Preheat waffle iron(s).  The Belgian waffle iron gives you crispy waffles.  The traditional square iron is not quite so crispy and our heart-shaped waffle iron gives us a softer textured waffle.  All are very tasty.
Combine dry ingredients in a medium bowl and set aside.
In a small bowl, separate & beat the egg yolks, then add milk and oil.  Stir into the dry mixture until smooth.
Beat the egg whites until stiff with a mixer.  Use a large spoon to gently "fold" the whites into the batter.
Spoon into the waffle iron.
We like to sprinkle chopped pecans on top of batter before closing the waffle iron. 

Top hot waffles with fresh sliced strawberries and bananas, warm maple syrup and whipped cream.
(It's like having dessert for breakfast!)

Adrian & Mary enjoying the Crescent Rollup Breakfast
Served with Baked Apples & Whipped Topping with Scrambled Eggs

Traditional "Irish-American" Recipes


We say "Irish-American" because so many traditions were brought to America by our beloved Irish ancestors. For example, we commonly refer to the white baked potato as an "Idaho Potato", because of the mass advertising it has received, but our Irish grandparents called them "Irish Potatoes", because they have been the primary staple diet in Ireland for many centuries.

Shepherd's Pie
One of our favorite Irish dishes

Served alone as a Lunch Entree, or with salad and/or Traditional Irish Vegetable Soup for Dinner.

Shepherd's Pie - in an individual serving size casserole dish - layered -

  • Lightly seasoned pre-cooked shredded beef

  • Steamed sweet green peas and carrots

  • A generous layer of creamed Irish Potatoes

  • Salt & pepper to taste

  • (We add shredded mixed cheeses to the top)

  • Bake in a pre-heated oven (350 degrees) until the potatoes are light golden brown

Serve with warm sourdough bread and rich creamy butter.

(Hints: Crock-Pot a large roast until it is falling apart tender for a family dinner.  Save and shred a good portion for Shepherd's Pie.  Canned or frozen peas & carrots are fine for this recipe.   Instant mashed potatoes are as good as real mashed potatoes, if you use boiling water and lots of butter to make them.  Add some mixed shredded cheese to the potatoes as well as sprinkling on top, but not too many.  Find a good recipe for Irish Soda Bread, or substitute Chiabata Bread.)

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Irish Scones

Traditional Irish Scones are much like a dry version of a really good biscuit, but with added flavor, sometimes fruit and nuts.  Choose your favorite biscuit recipe, Bisquick, or our favorite for baking, General Mills Biscuit Mix and have fun with your family as you bake several varieties of scones. They keep very well in the refrigerator for several days.


  • Biscuit Mix (or your own biscuit recipe)

  • Water, Milk  or Buttermilk

  • Cinnamon Powder (Lightly)

  • Granulated Sugar (Just a little)

  • Nuts (Suggest pecans or walnuts - rough chopped)

  • Raisins (or Cranberry Raisins – other dried fruit is also good)

Make up a generous portion of your biscuit batter, but make it stiff (not wet).

Gently fold in a handful or two of pecans or walnuts, raisins and cinnamon with a little sugar mixed in.  Do not over mix!  You should see streaks of the cinnamon/sugar with fruit & nuts scattered throughout the dough.  Roll out the dough on a flour dusted biscuit cutting board to be 5/8 inch to ¾ inch thick, then cut with a 2 ½ inch to 3 inch round biscuit cutter (Lady Anne likes smaller Scones).  (Coat your cutter with fresh flour before each cut.)  Place your scones on a flat greased baking sheet and bake at 400 degrees until they are golden brown (cook time varies with biscuit mixes).   

Originally, scones were not seasoned with sugar because of the lack of sugar available, so dried fruit was the sweetener for scones.  Scones were intended to be more firm that our traditional country biscuits so they could be cooled, dropped into a clean cloth sack and carried to work by those who worked away from home.  Scone baking competition became quite a sport at Irish county fairs and festivals.

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Irish/American Creamed Vegetable Soup

(Aire Castle Style)

Hot puréed creamed vegetable soup has been a staple for cold Irish evenings for decades.  Mike & Ann enjoyed a fantastic version while on holiday in County Connemara on the west coast of Ireland.  As we tried to determine the ingredients, we decided we could create our own version in a simple manner back in our own Kentucky USA.  Here is what we came up with.


  • One can of condensed cream of potato soup   

  • One can of sliced cooked carrots

  • Half a cup of half-&-half cream

  • Salt & Pepper

Open both cans and pour all contents into a blender.  Add the half cup of half-&-half cream.  Cover and turn on the blender, blending until all the carrots are totally puréed.  Pour the creamy mix into a sauce pan and bring to a boil, stirring constantly.  Add salt & pepper to taste.  Caution! Canned products already have lots of salt, so don’t over do it.

Serve with sourdough bread, Irish soda bread, or any other fine bread that you like.  This soup is excellent as a pre-course to the Aire Castle Irish Shepherd’s Pie.