Brookside Mountain Mist Inn
142 Country Club Drive
Waynesville, North Carolina, NC 28786, United States
+1 828-452-6880
Calls accepted from 8am - 10pm daily

Recipes from our Bed & Breakfast in the Smokies

Here are some of the favorite recipes from our Asheville area bed and breakfast inn for you to cook and enjoy in your own home!

Our Cookbook: "Favorites from our Inn"

Just a reminder that we now have all of our most popular recipes available in our new recipe book "Favorites from our Inn". It can be yours for only $10.99 (plus tax & $4 s/h). Enjoy our gourmet breakfasts right in your own home! There's over 80 recipes, including some of our favorites right from our moms' kitchens. We accept checks and money orders via US mail or you may call us, toll free, at 1-877-452-6880 to order using your credit card.

  • Brookside Recipe Book

Pistachio Cake

Carolyn's outrageously good Pistachio Cake is now available to be ordered and shipped directly to your home! Just call us, toll free, at 1-877-452-6880 and we'll ship you out a fresh Pistachio Cake for your whole family, friends or co-workers to enjoy. Topped with pecans and a vanilla glaze, this moist and delicious cake is sure to please even the picky sweet-eater in your family or group of friends. This cake is especially good to serve during busy, holiday seasons. Let us do all the work while you, your family and friends enjoy this sumptuous treat. Order yours today! We accept all credit cards and can usually ship your cakes out by the very next day.

Our Pistachio Cake Loaf serves 8-10 and sells for $9.35 + tax & shipping/handling.

  • Pistachio Cake

Coconut Macaroons


2 Egg Whites
½ Cup Sugar
2 Tablespoons Flour
Dash Salt
¼ Teaspoon Almond Extract
2 Cups Coconut


1. Preheat oven to 325 degrees
2. Grease and lightly flour cookie sheet
3. In medium bowl, beat egg whites until frothy
4. Add sugar, flour, salt and almond extract, blend well
5. Stir in coconut
6. Drop dough by teaspoonful and inch apart onto greased and floured cookie sheet
7. Bake 19-22 minutes or until set and light golden brown
8. Remove from cookie sheet immediately

Makes apx. 20 macaroons

Spinach Cheese Phyllo Squares


6 Sheets Phyllo Dough (14 x 9 inches) thawed
1 Pkg. (10 oz.) Frozen Chopped Spinach, thawed and squeezed dry
2 ½ Cups Mozzarella Cheese
1 ½ Cups Cheddar Cheese
1 ½ Cups Cottage Cheese
4 Eggs
Black Pepper, to taste
Garlic Powder, to taste
Onion Powder, to taste
 ½ Teaspoons Dried Parsley Flakes
¼ Teaspoon Salt
Bacon Bits (optional)
6 Egg Whites
1 ½ Cups Milk


1. Layer 3 sheets of Phyllo Dough in 9 x 13 baking dish coated with nonstick cooking spray, lightly spraying the top of each sheet with nonstick cooking spray
2. In a large bowl, combine Spinach, Mozzarella Cheese, Cheddar Cheese, Cottage Cheese, 2 Eggs, Black Pepper, Garlic Powder, Onion Powder, Parsley Flakes and Salt
3. Spread over Phyllo dough
4. Top with remaining Phyllo sheets, lightly spraying the top of each sheet with nonstick cooking spray
5. Using a sharp knife, cut into 10 squares
6. Cover and Chill for 1 Hour
7. Beat Egg Whites, Milk and remaining 2 Eggs, pour over Casserole
8. Cover and refrigerate overnight
9. Remove from refrigerator 1 hour before baking
10. Bake, uncovered at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden brown
11. Let stand for 10 minutes before cutting

Yields: 10 Servings