BED AND BREAKFAST
Near Gruene & New Braunfels
Cell: (830) 237-6302
PERFECT for Business or Pleasure
10 Rooms & 10 Baths
Romantic Getaways, Reunions, Retreats
Wake up the next morning after enjoying a wonderful nights sleep to enjoy our hot breakfast in our dining room. Guests say we have the "Best Breakfast in Texas!"
BREAKFAST: Each morning, breakfast may include an egg dish, fresh fruit, a fresh meat, two breads and a potato dish. We serve a wonderful hot breakfast and some of our recipes are an egg quiche called the Brunch Eggs and Green Chiles, a bread called Angel Biscuits, and a second bread called Kaffee Krumel or a German style coffee cake. Breakfast is served in our dining room in the main Kuebler Waldrip Haus building or in our common room from 9 am to 10:30 am. Each morning hot coffee, juice and water are served beginning at 7 am in our common room. Each room has a coffee maker and a refrigerator (or access to one).
Kaffee Kruemel Kuchen (Coffee Crumb Cake) Recipe
The Coffee Crumb Cake bread recipe is an award winning recipe that won at the Comal County Fair, and it is one of our early breakfast recipes. Many of our repeat bed and breakfast guests request this crumbly, cinnamon flavored, delicious bread for breakfast at the Historic Kuebler Waldrip Haus Bed and Breakfast in New Braunfels.
- 2 cups sifted flour
- 2 cups brown sugar
- ½ cup softened butter
- 1 beaten egg
- 1 cup milk
- 2 teaspoons vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans (optional)
- garnish, sprinkle with cinnamon
- Place flour, brown sugar, and softened butter in a large bowl and mix until crumbled. You may mix by hand or use a pastry tool. Once this is mixed, take out ¾ cup of this to use as the crumb topping. Set this aside.
- In a separate bowl, mix one cup of milk and the baking soda. Mix well. Now add 2 teaspoons of vinegar and keep adding until the milk mixture bubbles. You have just made buttermilk. Yea! If you have children that want to help with food science, they can make the buttermilk for you. Let the buttermilk sit for 1-2 minutes, but do not let it run over. Now add to the large bowl mixture.
- Add the vanilla extract and mix thoroughly. Now you are ready to bake.
- You now have the choice of baking this in 2 greased ceramic 8 inch pie plates or 1 9X13 greased pan. Pour the mixture into greased pan(s) and sprinkle the topping that you set aside on top of the dough. To garnish, add some chopped pecans or a sprinkle of cinnamon on top if you wish. Bake in a pre-heated oven at 375° for 40 minutes or until the cake dough is pulling away from the side of the pan. Test the cake by also placing a toothpick in the center to see if the dough is completely cooked. Let cool for 4 minutes and cut to the desired shape and size. Enjoy!!
Angel Biscuit Recipe
Angel Biscuits is a Texas Bed and Breakfast recipe at the Historic Kuebler Waldrip Haus Bed and Breakfast in New Braunfels Texas. This wonderful recipe was taken from a local New Braunfels recipe book, and it is now a very popular breakfast bread recipe. One of our guests made this at a party where the host discovered that they were short on bread. The end of the party resulted in the disappearance of all of the Angel Biscuits, and a very happy host.
Large biscuits: 12 count OR Mini-biscuits: 24 count
This wonderful recipe is from our local Sts. Peter and Paul Catholic Church Cookbook (page 43). The biscuit recipe has been changed by the innkeepers of the Kuebler Waldrip Haus Bed and Breakfast from "Drop Dead Biscuits" to ANGEL BISCUITS. Our guests rave about these little fluffy bits of heaven. Once they enter your mouth, they just fall apart. Hot, fresh and flakey. Put some butter on these... or make them the main course with some gravy and sausage on top. Don't worry about the caleries.. because you're on vacation. Share and enjoy.
- 2 cups biscuit mix
- 1 cup sour cream
- ½ cup melted butter
- Preheat oven at 375°.
- Drop all ingredients in bowl and mix. Blend well and place in tins. Do not over-mix the ingredients.
- Grease small muffin pans and drop into the pans. OR for a pan biscuit, drop onto a baking sheet or pan.
- Bake for 10-12 minutes or until lightly browned.
- Paint the rolls with a light layer of melted butter. Serve hot with butter, jelly, honey or gravy.
Brunch Eggs and Green Chilies Recipe
The recipe called Brunch Eggs and Green Chilies is one of our original breakfast egg casserole recipes at the Historic Kuebler Waldrip Haus Bed and Breakfast. Brunch Eggs and Green Chilies is a light and fluffy breakfast egg dish that makes it's own crust, is requested by many repeat guests, and is great with our homemade salsa.
This unique and favorite breakfast casserole recipe has been around for many years, and we found it in a local ladies cookbook KEEPERS written by Heleen Moore of New Braunfels, Texas. In fact, many of our wonderful repeat bed and breakfast guests frequently ask if we still serve this dish. This wonderful dish also makes its own crust and is ready when it is lightly browned on top. Serve it hot and fresh right out of the oven and garnished with a little sour cream and some homemade hot sauce dabbed on top.
FOR THE MILDER TASTE "BUDS" - It can also be fixed without the chilies (for the adults or the children), and then call it "Breakfast Pizza." If there is any left over, cut up and roll in a tortilla: instant breakfast tacos! Hot sauce can be added for the guests that want to spice it up.
- 2 4oz. cans of chopped green chilies (optional)
- 1 Pound of shredded Cheddar cheese
- 7 eggs
- 1 ½ cups of biscuit mix
- 1 quart of whole milk
- ¾ teaspoon of salt
- Line a greased 9 X 13 inch baking dish with chilies.
- On top of the chilies, layer the cheese.
- Beat the eggs with the biscuit mix, milk and salt with a whisk. The air added to the mixture will help make the quiche lighter and fluffier.
- Pour batter over cheese and chilies. It may "look" like it is too much batter, but it will cook down.
- Place a pan in the bottom of your oven to catch any overflow batter.
BAKING TEMPERATURE: Bake at 350° for 45 minutes to 1 hour or until puffed and firm. Serves 10-12 guests.
NOTE: If two 8 inch or 9 inch round glass or Corning Ware pie dishes are used, and the baking time will be less. Baking tip to speed up the baking process: Prior to baking, place in the microwave for 2 minutes on high to heat the ingredients.
Blueberry Jello Salad Recipe (By Lois Waldrip of Staples, Tx.)
The Blueberry Jello Salad Recipe has been a very popular recipe at church and family gatherings. The trays of this wonderful refrigerated mixture are served on a small plate on a layer of fresh lettuce with the sliced almonds that are optional or "on the side." This jello recipe also can be served at a party or for breakfast, and it is served at the Historic Kuebler Waldrip Haus Bed and Breakfast. The combination of grape jello, pineapple, blueberry pie filling and the topping make this a Texas salad or Texas bed and breakfast delight. Yes, it is great for breakfast.
- 2 3oz. boxes of grape jello
- 1 ½ cups boiling water
- 1 large can undrained crushed pineapple
- 1 16oz. can blueberry pie filling
- 1 8oz. softened cream cheese
- ½ cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional)
- Mix in the order given. You do not have to let it partially congeal before adding the fruit (yea!!).
- Pour into 9 X 13 inch glass pan. Let it congeal in the refrigerator... about 6 hours.
- This may be cut in squares and served on lettuce leaf... decorated with a dab of the topping and a cherry or a strawberry... and some chopped nuts, if you wish.
- The topping recipe is delicious and may be spread over the whole salad. I have found it hard to cut neatly with the topping on top. If you choose to spread the topping and the chopped nuts over the whole salad, place in the refrigerator for an additional hour to harden. Serve on a plate with lettuce. This will make it easier to serve.
- Mix the cream cheese, vanilla, and sugar. Add sour cream and mix well. Enjoy!