After two weeks of voting in a bracket-style competition, travelers voted on the winning dish: Lemon Soufflé Pancakes with Blueberry Compote from the 1851 Historic Maple Hill Manor Bed and Breakfast in Springfield, Kentucky. This BedandBreakfast.com Diamond Collection inn is known for its delicious culinary creations, and its huge fan base came and voted it to victory. View the recipe and make the dish at your own home or B&B. Congrats to the inn!

This delicious recipe comes from Albemarle Inn in Asheville, North Carolina. This BedandBreakfast.com Diamond Collection property is located in a majestic century-old Greek Revival mansion, framed by lush gardens.

Prep time: 30 minutes

For French toast:

Ingredients:

•  1 1/2 french bread loaves
•  8 large eggs
•  1/2 cup milk
•  1 1/3 8 oz package cream cheese
•  2/3 cup ricotta cheese
•  Fresh-grated orange rind of 1 1/2 oranges
•  1 1/2 tablespoons orange marmalade
•  Freshly-grated nutmeg

1. Soften cream cheese; add ricotta, orange rind and marmalade. Spread cheese mixture onto a slice of bread and top with another slice.

2. Dip in egg mixture: beat 8 eggs with a wire whisk; add 1/2 cup of milk and a dash of nutmeg.

3. Place dipped slices on griddle and fry until brown on both sides.

4. Serve with orange sauce, slice of peeled orange, mint leaf, and fresh strawberry.

For orange sauce:

Ingredients:

• 3/4 cup frozen orange juice concentrate
• 1 stick butter
• 1/2 cup sugar
• 1/2 teaspoon lemon zest or dried lemon bits
• Splash of Triple Sec

Instructions: Combine juice concentrate, lemon, Triple Sec and sugar in small sauce pan. Stir over low heat until sugar dissolves. Slowly add butter a few chunks at a time, whisking until melted in. Do not boil. Cool slightly. Makes 1 1/4 cups

By Emily Starbuck Crone

Bored with breakfast? Try this tasty recipe from the innkeepers at Forty Putney, a Diamond Collection B&B in Brattleboro, Vermont. All guests here enjoy a gourmet two-course breakfast. Even better, the hip innkeepers are self-professed beer geeks, and the inn has its own on-site pub that serves over 30 local craft beers.

Main ingredients:

1 C - All-purpose bleached flour (softer than unbleached flour)
2 t Sugar
½ t Salt
½ t powder
¾ c Buttermilk
¼ c Milk
1 Large egg
2 T Unsalted butter melted
1 t Vanilla extract
¾ C Sliced almonds
1 T Amaretto

Topping ingredients:
¼ t Almond extract
½ C Vermont medium amber grade A maple syrup
¼ C Sliced almonds

Steps:

1. Heat a large non-stick skillet or griddle to 375 degrees.

2. Mix flour, sugar, salt, baking powder, sliced almonds and baking soda in a medium bowl. Microwave buttermilk and milk in a bowl to get to room temperature. Whisk in egg, butter and vanilla.

3. Add wet ingredients to dry ingredients until just barely mixed to the point of no lumps.

4. Pour batter ¼ cup at a time. Work in batches to avoid overcrowding. When pancake bottoms are golden brown and the tops start to bubble (2-3 minutes) flip the pancake and cook until golden brown on the remaining side.

5. Combine almond extract and syrup and microwave for 45 seconds. Serve hot. Garnish pancakes with sliced almonds.

By Emily Starbuck Crone

The following recipe for Louisiana Cheddar Biscuit Ya Ya comes from Avenue Inn Bed and Breakfast in New Orleans, Louisiana. This turn-of-the-century home is at the edge of the Garden District on the historic St. Charles Ave streetcar line.

Servings: 6
Prep time: 20 minutes

Ingredients:

• 2 cups self-rising sifted flour
• 1/4 cup shortening
• 1/3 cup grated cheddar cheese
• 1/4 teaspoon Chef Paul Prudhommes Vegetable Magic Seasoning
• 3/4 cup milk

Steps:

1. Heat oven to 450 degrees.
2. In a large bowl add flour, cheese and seasoning, mix well. Cut shortening into dry ingredients until mixture resembles coarse crumbs. With a fork, stir in enough milk to form a soft dough or until dough pulls away from the sides of the bowl.
3. Turn dough onto lightly floured board or pastry cloth; knead just until smooth. Roll dough to 1/2 inch thickness; cut with floured 2-inch round cutter (a correct-sized juice glass will do in a pinch).
4. Place biscuits, just touching each other on an ungreased baking sheet (a little cooking spray wouldn't hurt, however). Bake at 450 degrees for 10-12 minutes or until golden brown. Makes 12-14 biscuits

By Emily Starbuck Crone

Yesterday, the votes were tallied and the winner of our first annual Breakfast Recipe Challenge was announced. The victorious dish was bittersweet chocolate waffles topped with mint buttercream and strawberry sauce from the Lyttleton Inn in Littleton, MA. The dish is pictured below, and you can view the recipe here. Congrats Mary!

Overall, we received nearly 100 recipes from innkeepers all over the world. A team of BedandBreakfast.com employees, along with the help of guest judges Danielle Contray of Budget Travel and Helen Anders of The Austin American-Statesman, narrowed them down to The Savory Sixteen. The contest took place on Facebook. Our fans voted on the recipes, which went head-to-head in match-ups until one winner remained. We're thrilled that we were able to spread awareness one of the best benefits of staying at a B&B--the delicious homemade breakfast!

We're also proud to announce that four Diamond Collection members made the final 16. They are:

1. Mill House Inn in East Hampton, NY
2. Forty Putney Road Bed & Breakfast in Brattleboro, VT
3. Hartstone Inn & Hideaway in Camden, ME
4. Casa Laguna Inn & Spa in Laguna Beach, CA

Thanks to all the innkeepers for sharing their recipes and to all the travelers for voting!

By Emily Starbuck Crone