Breakfast at Wiscasset Woods
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Banana Cake Recipe
This recipe is from Fanny Farmer’s Cookbook. The recipe is lighter than banana bread and the sour cream makes it nice and moist. I hear that many people are taking up baking during their time at home so I thought I’d include a delicious and fail safe recipe we make at the hotel and home.… Continue reading
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Cooking for crowds in a tiny kitchen
Check out the transformation of our commercial kitchen at Wiscasset Woods Lodge. Find out how we feed 90 people in a space that might be smaller than your kitchen at home. Continue reading
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Bacon, Potato Scramble Recipe
This is comfort food for breakfast. Our bacon, potato scramble is lovedby our guests at Wiscasset Woods Lodge. Continue reading
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Raspberry Souffle’
Wiscasset Woods’ recipe for raspberry souffle. A constant favorite the souffle’s are creamy, sweet and tart. Continue reading
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Ham and Cheese Strata – Breakfast at Wiscasset Woods
Our recipe for our popular Ham and Cheese Strata from Breakfast at Wiscasset Woods Lodge Continue reading
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Crepes Recipe – Breakfast at Wiscasset Woods
Our blueberry or peach crepe recipe from Breakfast at Wiscasset Woods Lodge. Now you don’t have to be at our hotel in Midcoast Maine to enjoy all our recipes. Continue reading
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Gift Certificates for Wiscasset Woods Lodge
Wiscasset Woods Lodge now has gift certificates. Give the gift of a stay in Midcoast Maine to family and friends. Continue reading
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Amish Oatmeal – Breakfast at Wiscasset Woods
Amish Oatmeal is a guest favorite at Wiscasset Woods Lodge. Here’s the recipe. Continue reading
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Handicap Accessible Hotel Room in Midcoast Maine
Our handicap accessible cottage room has a roll-in shower and a dedicated parking spot with a ramp. Continue reading
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Blueberry Cobbler – Breakfast at Wiscasset Woods
We didn’t introduce this recipe until our second season, but it became an instant success. You can also make it with peaches or a peach/raspberry mix but blueberry is hands down the most popular. This recipe was adapted from “How to Bake Everything” by Mark Bittman. We cut the sugar almost in half to make… Continue reading
Wiscasset Woods 