About Our Romantic B&B in Montgomery, Alabama

Make your vacation, business trip, or weekend getaway in Montgomery exceptionally memorable when you stay at Red Bluff Cottage, the city’s only purpose-built bed and breakfast. Located in downtown Montgomery’s Cottage Hill District, our homey accommodations rival fine hotels and feature amenities and furnishings designed for your utmost comfort and convenience. Start your day with a scrumptious breakfast, explore nearby attractions, and then return to the luxurious surroundings of your guestroom to spend the night in blissful slumber.

 

Our Breakfasts are ORGANIC & NON-GMO as possible!

A breakfast to remember is served at the Country English banquet table in the formal dining room. The table is dressed with fine china, sparkling silver, and beautiful linens. The breakfast menu of the day may consist of Bonnie’s Buttermilk Pecan Waffles served with fresh berries (recognized in “100 Dishes to Eat in Alabama Before You Die”), a long-standing favorite recipe of returning guests or Bonnie’s signature souffle recipe. Many returning guests request Bonnie’s vegan pancakes with caramelized apples! All recipes are made with organic, sprouted grain flour. Don’t forget about the delicious, fresh ground coffee to start your day out right!

 

Recipes

BUTTERMILK PECAN WAFFLES

1 ½ cups sprouted grain wheat flour
1/2 teaspoon baking powder
1 tablespoon organic granulated sugar
1 egg
2 cups buttermilk at room temperature
1 teaspoon baking soda
½ cup chopped cranberries
4 tablespoons butter, melted
Pecans
Powdered sugar for dusting

Preheat waffle iron.

In a medium-sized bowl, sift together flour, baking powder, sugar and add cranberries; set aside. Place buttermilk, egg, and baking soda in large bowl and beat until just combined. Using a rubber spatula, fold dry ingredients in to wet ingredients, mixing until just combined, being careful not to overmix. Add melted butter.

When waffle iron is heated, sprinkle pecans to lightly cover surface. Add about ½ to ¾ cup batter and bake until waffles are golden and crisp.

Sprinkle waffles with powdered sugar and serve hot.

Makes 4 waffles


BONNIE’S CLASSIC ORGANIC CREAM SCONES

2 cups organic all-purpose flour, unbleached
¼ cup organic granulated sugar
2 teaspoons organic baking powder
1/8 teaspoon organic sea salt
1/3 cup (5 1/3 tablespoons) Kerry Gold unsalted butter
½ cup organic whipping cream
1 large brown egg
1 ½ teaspoons organic vanilla extract
½ cup organic currants or other dried organic fruit (optional)
1 brown egg mixed with 1 teaspoon water for glaze (optional)

Preheat oven to 425ºF. Prepare a baking sheet by lightly coating it with butter. (If using a cooking stone, this step is omitted.)

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter into tiny cubes and using vinyl gloves, knead mixture until it resembles coarse crumbs. In a small bowl, stir together the cream, egg and vanilla. Form a well in the bottom of the flour mixture and pour the cream mixture into the well and mix until just combined. Stir in the currants, if desired.

With lightly floured hands on a lightly floured surface, divide dough into two balls. Flatten to about a ½ inch thickness. Using a knife, cut into 8 wedges (taking care to round the edges). Place on an ungreased cooking stone (or prepared baking sheet). Brush with egg mixture. Bake for 13-15 minutes or until lightly browned.

MAKES APPROXIMATELY 16 SCONES


BONNIE’S LEMON CURD

2 cups organic sugar
1 cup Kerry Gold butter
¼ cup grated organic lemon rind
2/3 cup fresh organic lemon juice
4 large brown eggs, lightly beaten

Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until butter melts. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly until mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool. Cover and refrigerate up to 2 weeks.

Serve curd chilled as a topping for scones, pound cake, angel food cake, or gingerbread.

Yield: 3 ¼ cups.


SCRUMPTIOUS SOUFFLÉ

4 eggs
½ cup sprouted grain whole wheat flour (or Gluten-free flour)
3 tablespoons organic sugar (or sugar substitute)
1 cup organic small curd cottage cheese
1 cup Kerry Gold Cheddar cheese
1 stick butter, melted
Crème Fraiche
Fruit for topping

Preheat oven to 350°F.

Lightly grease 4 ramekins with butter.

Beat eggs. Add flour and stir well to remove lumps. Add remaining ingredients stirring well after each addition. Pour into prepared dishes and bake for 25 minutes or until tops are lightly browned. Top with Crème Fraiche and cut-up fruit.

Yield: 4 servings


VEGAN BUCKWHEAT PANCAKES

For years I used whole wheat flour to make pancakes. Now I use buckwheat flour (which is gluten-free and not actually wheat), and love the flavor so much more.

I use buckwheat groats and grind them in my Vitamix for the ultimate in fresh (you can taste the difference!), but you can also use pre-ground buckwheat flour.

A word about using buckwheat flour: The texture of the batter will seem a little strange when raw, but don’t worry, they produce very tasty pancakes. Also, you may have to play around with the amount of liquid to reach the desired thickness of pancake you prefer.

Also, use Stevia or my favorite Z Sweet if you are trying to avoid sugar. Otherwise, any natural sweetener will do.

2 1/4 cups non-dairy milk + 1 teaspoon apple cider vinegar (to make buttermilk)
1 1/2 cups buckwheat groats, ground into a flour, or use buckwheat flour
1/4 cup rolled oats
1 Tablespoon baking powder
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/3 cup walnuts, toasted and chopped
1/8 teaspoon Stevia (or 2 teaspoons sweetener of your choice, to taste)
1/4 cup chocolate chips, optional
1/2 cup blueberries, optional

Combine milk and vinegar in a medium bowl. Set aside.

In a large bowl, whisk together buckwheat flour, oats, baking powder, allspice, cinnamon, walnuts and sweetener. Add milk/vinegar mixture and whisk just until mixed. (Do not overmix or your mixture will get super goopy and stretchy.) Stir in chocolate chip and blueberries, if desired.

Heat a nonstick pan or a lightly-oiled frying pan over low-medium. When the pan is VERY hot, using a measuring cup of your choice, scoop batter onto pan to make cakes. Let sit until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is gone. These pancakes should be cooked at a lower temperature for a smidge longer than you likely cook most pancakes (say, 4 minutes on the first side, and 3 on the second side).

Serves 2-3 (Recipe can be doubled, but use a little less water.)

After you flip your ‘cakes, the holes stick around to fill with your favorite vegan butter

Amenities

Like a fine hotel, Red Bluff Cottage offers numerous other amenities including luxury linens, toiletries and plush towels and robes. Each room also has its own desk with high-speed wireless Internet access and iPod radio alarm clocks. An iron, ironing board, hair dryer and curling iron are in every room. Turn-down service is a regular occurrence. For a small additional fee, guests are offered water, snacks, fresh coffee and a large selection of teas. Our bed & breakfast also has fax/copy capability. Relax in the common area, which has an HD television and many books, magazines and table games.

Whether you are traveling to Montgomery, AL for business or pleasure or planning to visit Maxwell Air Force Base, you will be pleasantly enticed to the table by the aromas of delicious creations from Bonnie’s varied menus, which may be complemented by her delicious scones or fresh-baked muffins.