Brookside Mountain Mist Inn
142 Country Club Drive
Waynesville, North Carolina, 28786, USA
(828) 452-6880 | 1-877-452-6880
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

Praline Pumpkin Pancakes



½ Cup Butter
¼ Cup Maple Syrup
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Nutmeg
¼ Cup Chopped Pecans, Toasted


1 ½ Cup All-purpose Flour
2 Tablespoon Packed Brown Sugar
2 Teaspoon Baking Powder
1 Teaspoon Salt
2 Eggs
1 1/3 cup Milk
¾ Cup Canned Pumpkin
½ Cup Ricotta Cheese



In a small saucepan, cook Butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally.Add Maple Syrup, Cinnamon and Nutmeg, remove from heat, stir in pecans.

Preheat oven to 350 degrees. Bake for 35-40 minutes with the foil on then remove foil and bake for another 35-40 minutes or until puffed and lightly browned. Serve with Blueberry sauce on top.


In a small bowl, combine Flour, Brown Sugar, Baking Powder and Salt.In another bowl, whisk the Eggs, Milk, Pumpkin and Ricotta Cheese together.Stir into dry ingredients just until moistened.Drop batter by 1/3 cupfuls onto a greased hot griddle, turn when bubbles form on top then flip, cook until golden brown.Serve with Syrup.

Cinnamon Chip Scones

Preheat Oven 375 degrees.


2 Cups Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Tablespoons Sugar
½ Cup Butter
1 Cup Cinnamon Baking Chips
1 Egg separated
1 Teaspoon Vanilla
¾ Cup Buttermilk
Cinnamon Sugar


1. Combine flour, baking powder, baking soda, salt and sugar in mixing bowl. 2. Cut in Butter3. Stir in Cinnamon Chips4. In separate bowl, combine egg yolk, vanilla and buttermilk. Add to dry ingredients, mixing by hand completely.5. On a floured surface roll out dough by hand into ½ inch thickness6. Cut into scones with 3 inch cookie cutter and place on ungreased cookie sheet.7. Brush egg white over scones and sprinkle cinnamon sugar over scones.8. Bake 18-22 min.9. Cool scones a couple of minutes before serving.

Makes 10 – 12 scones