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Hazen Manor Recipes

Absolutely the World's Best Egg Casserole...Ever!


12 eggs
1 cup plain yogurt
1 teaspoon Lawrys' seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese

(Compliments of Arrington B&B Journal and Cats Cradle B&B)


Preheat oven to 350º

Spray or grease a two-quart casserole dish with cooking oil.

Beat eggs, yogurt, and salt together.

Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.

Pour in egg mixture and lightly stir to blend ingredients.

Pour into casserole dish. Sprinkle grated cheese over casserole.

Bake for approximately 25 minutes or until knife comes out clean when inserted.

Cut into 8 squares.

Baked Oatmeal


2/3 cup oil
1 cup sugar
2 eggs
4 cups old fashioned oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup milk
Diced apple, 1/2 cup chopped nuts, canned fruit, whole cranberry sauce (optional)


Place first 3 ingredients in a large bowl. Mix well. Add oats, baking powder, salt and cinnamon. MIx well. Add milk and optional fruit and/or nuts. Mix well. Pour into greased 9-inch square pan. Bake for 25-30 minutes at 350º. Cut into squares or spoon out. Serve hot.

Baked French Toast


1 loaf (12 oz.) French Bread, cut into 1 inch slices or cubed
8 eggs
2 cups milk
2 cups half and half cream
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace

3/4 cup butter
1 1/3 cup packed brown sugar
3 tablespoons dark corn syrup
1 1/3 cup coarsley chopped pecans, walnuts or hickory nuts


Arrange the bread in a well greased 13 x 9 baking pan within a 1/2 inch from the top. Set aside. In a blender or food processor, blend the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace. Pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Combine topping ingredients; spread over all. Bake at 350º for 50 minutes or until puffed and golden brown. Yeild: 8-10 servings.

Serve with a garnish of whipped cream and a variety of warmed syrups.



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