Lancaster County Bed and Breakfast Pennsylvania Lodging PA Inn Hotel

What better way to get a feel for the quality of our Lancaster County, PA bed and breakfasts than by exploring their mouth-watering morning meal recipes in your own kitchen? Try cooking them up for your own family and you'll see how cozy these tasty Amish treats make everyone feel. The delicious country breakfast ideas you will find on our recipe page are exactly the kind you will enjoy when you visit Pennsylvania Dutch Country and stay at one of our gorgeous inns.

Recipe of the Month

Inn Name: Hurst House B & B

Recipe Name: Crock Pot Turkey

Ingredients:1 (6-8 lb.) turkey breast; 1 (15 oz.) can whole cranberry sauce; 1 envelope Lipton onion soup mix; 1/2 cup of orange juice; 1/2 tsp. salt; 1/4 tsp. pepper

Directions: Place turkey breast in crock pot. Combine remaining ingredients and pout over turkey breast. Cover and cook on LOW for 6-8 hours. You can thicken the gravy with a little cornstarch if desired.

Inn Recipes:

Inn Name: Adamstown Inn

Recipe Name: Sausage Balls

Ingredients: 1/2 LB mild ground pork sausage 3 cups buttermilk baking mix 1/2 LB hot and spicy ground pork sausage 1/2 LB shredded Cheddar cheese 1/2 LB shredded Mozzarella cheese

Directions: In a large bowl combine all ingredients. Knead ingredients together to form soft dough. Shape into 1 inch balls. Place on greased baking sheet. Bake 20 minutes in 350 oven until golden brown. Serve hot. Reheat cooked frozen sausage balls 10 minutes in 350 oven

Inn Name: Adamstown Inn

Recipe Name: Crab Bundles

Ingredients: 1 package cream cheese softened 1/4 cup sherry 1/4 cut finely chopped green onions 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon black pepper 1 (6-oz) pkg. frozen crabmeat, thawed, finely chopped 1 box Pepperidge Farm Puff Pastry Sheets, thawed according to package directions

Directions: Preheat oven to 400 degrees. In a medium bowl, combine cream cheese, sherry, onions, minced garlic, salt, black pepper and crab; stir until well blended. Lightly spray mini muffin tins with cooking spray. Unfold pastry on lightly floured surface. Roll gently with rolling pins. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Spoon a heaping teaspoonful of cheese mixture in center of pastry square. Bring corners of pastry squares together and twist. Place in mini muffin tins. Bake 8-10 minutes or until golden. Serve warm. Makes 24

Inn Name: Adamstown Inn

Recipe Name: Baked Bananas

Ingredients: Crust 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter or margarine (melted) Topping 1/4 cup butter 4 firm bananas, cut into 1/2 inch slices 1 tablespoon freshly squeezed lemon juice 1 teaspoon lemon zest 1/4 cup firmly packed brown sugar 1/2 cup flaked coconut

Directions: Prepare oven to 375 degrees. For crust, combine cracker crumbs, sugar and melted butter in a medium bow; stir until well blended. Press into bottom of a greased 8 inch square baking dish. Bake 5 to 6 minutes or until browned. For topping, melt butter add bananas, lemon juice and lemon zest; stir until bananas are well coated. Sprinkle brown sugar and coconut over bananas and bake 12 to 15 minutes or until bubbly. Serve warm

Inn Name: Alden House Bed & Breakfast

Recipe Name: Best Ever Apple Crisp

Ingredients: Apples to fill a quart casserole 3/4 full 1/4 teaspoon cinnamon 1/4 cup sugar 1/2 cup water 3/4 cup sugar 3/4 cup flour 6 tablespoons butter

Directions: Slice apples into a buttered quart casserole dish (3/4 full). Blend the apples with the cinnamon, 1/4 cup sugar, and water. Crumble together 3/4 cup sugar, flour, and butter and put over the top of the apples. Bake at 375 for 30 minutes or until apples are done. Serve with a dollop of whipped cream or a slice of your favorite cheese!

Inn Name: Alden House Bed & Breakfast

Recipe Name: Banana Waffles

Ingredients: 2 1/4 cups sifted all-purpose flour 4 teaspoons baking powder 1 1/2 tablespoons sugar 3/4 teaspoon salt 2 beaten eggs 1 3/4 cups milk 3/4 cup mashed banana (about 1 large banana) 1/2 cup salad oil

Directions: Sift together first 4 ingredients. Mix eggs, milk, banana and oil. Add banana mixture to dry ingredients, stirring till moistened. Bake in waffle iron. Top with real maple syrup and sliced bananas. Makes approximately 3 to 4 10-inch waffles.

Inn Name: E.J. Bowman House

Recipe Name: Rhubarb, Strawberry and Fig Cobbler

Ingredients: Filling: 2/3 cup sugar 2 Tabs. cornstarch 1/4 tsp. cinnamon 1-2 Tbs. water 1 Tbs. butter 4 cups fresh rhubarb, 1" pieces 10 kalamyrna figs, diced 1 Qt. strawberries, cut in half Topping: 1 cup all-purpose flour 1 Tbs. sugar 1 1/2 tsp. baking powder 1/4 tsp. salt 1/2 ts. cinnamon 4 Tb. cold butter, cut into small chunks 1/4 cup whole milk 1 large egg

Directions: Preheat oven to 400 F. Prepare filling by combining sugar, cornstarch,cinnamon and water in a medium saucepan. Add rhubarb and figs and bring to a boil over medium heat. Cook for 1 minute, then add strawberries, stir and heat for an additional minute. Add more water if needed. Pour filling into an 8" glass/ceramic baking dish. Begin topping by combining flour, sugar, baking powder, salt and cinnamon in food processor. Pulse several times until ingredients are combined. Add cold butter and pulse until mixture resembles coarse crumbs. Combine milk and egg. Pour into procesor and pulse 6-7 times until ingredients are moistened. Do not overmix. Spoon topping in mounds over filling. Bake for 20-25 minutes or until topping is golden brown and filling bubbly. Makes 6 servings. Serve with Creme Anglaise, Whipped Cream or Ice Cream.

Inn Name: E.J. Bowman House

Recipe Name: Fresh Apricot/Almond Clafouti

Ingredients: Fresh Apricot Almond Clafouti This is a sweet-tart custard that is wonderful departure from the traditional morning pastry offerings. Teamed with waffles or pancakes and fresh fruit, breakfast becomes a real feast guaranteed to satisfy all your morning guests. We use apricots in this version, but substitute fresh seasonal fruit like cherries, pears & cranberries, or any other soft fruit. 1 cup whole milk 1/4 cup heavy cream 1/4 cup packed brown sugar 1/3 cup granulated sugar 3 eggs 1 tsp. vanilla extract 1 tsp. almond extract dash of salt 2/3 cup all-purpose flour 10 - 14 apricots (depending upon size), halved and pitted 1/3 cup sliced almonds

Directions: Preheat the oven to 350. Spray a clafouti baking dish, quich dish or 9 inch pie pan

with cooking spray. Set aside. Combine all ingredients up to apricots in a large bowl. Whisk until well combined. Pour about a fourth of the mixture into the prepared pan and bake for 5 minutes. Remove from oven. Arrange apricots on cooked custard. Pour remaining custard batter over the apricots. Top with sliced almonds. Return to the oven and bake for 30 - 35 minutes until puffed. Remove from oven and let stand for about 5 - 10 minutes until set. Slice into wedges and plate. Sprinkle with powdered sugar, garnish with mint sprig. Serve warm with sweet fresh whipped cream if desired.

Inn Name: Flowers & Thyme Bed and Breakfast

Recipe Name: Date-Nut Bread

Ingredients: 2 cups dates, chopped 1 1/2 cups boiling water 2 cups sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon salt 1 cup butter 1 cup nuts 3 cups flour 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons soda

Directions: Boil water and pour over dates. Let stand. Beat together the next 5 ingredients. and add the remaining ingredients to the egg mixture. Then add the cooled water and date mixture. Pour into 13 x 9 pan and bake in 350 degree oven for 45 minutes. Cool and dust with 10X sugar.

Inn Name: Flowers & Thyme Bed and Breakfast

Recipe Name: Slushy Punch

Ingredients: 2 cups sugar 1 cup water 4 ripe bananas 46 oz. can pineapple juice 6 oz. frozen orange juice 6 oz. frozen lemonade 64 oz.gingerale

Directions: Bring sugar and water to a boil and simmer till sugar is dissolved. Cool. Put bananas in blender and add to sugar water. Add pineapple juice, orange juice, and lemonade. Freeze. To make the punch, add 64 oz. gingerale to 2 qt. of slush.

Inn Name: Flowers & Thyme Bed and Breakfast

Recipe Name: Granola

Ingredients: 1/2 cup oil 1 1/3 cup honey 1/2 Tablespoon cinnamon 6 cups rolled oats 1 cup wheat germ 1 cup sliced almonds 1 cup macadamia nuts, chopped 1 cup sunflower seeds 1 cup raisins 1 1/2 cup dried cranberries 1 cup dried apricots, chopped

Directions: Preheat oven to 300 degrees. In large kettle, heat the oil and honey until thouroughly blended. Stir the oatmeal, wheat germ, cinnamon, nuts and sunflower seeds together. Pour the honey mixture over the dry mixture and stir to coat. Place the mixture in baking pans and toast in oven for 30 minutes, stirring every 15 minutes. Remove from oven and cool. Add the raisins, cranberries, and apricots. Store in a sealed container. Makes 25 servings.

Inn Name: Flowers & Thyme Bed and Breakfast

Recipe Name: Coffeecake Cookies

Ingredients: 4 cups flour 1 teaspoon salt 3/4 cup sugar, divided 1/2 cup shortening 1 pkg. yeast 1/4 cup lukewarm water 1 cup milk 2 beaten eggs 1 teaspoon cinamon ICING: 4 tablespoons butter 1 1/2 cups confectioners' sugar 1 teaspoon vanilla hot tap water

Directions: Combine flour, salt, and 1/4 cup sugar in bowl. Cut in shortening and set aside. Dissolve yeast in lukewarm water. Scald milk and cool. Add milk to yeast mixture, then stir in eggs. Add liquid mixture to dry ingredients and stir lightly until flour is moist. Do not knead. Refrigerate overnight. The next morning, preheat oven to 350 degrees. Divide mixture in half. Roll each half out to a 12-8 inch rectangle, about 1/4 inch thick. In a small bowl, combine 1/2 cup sugar with cinnamon. Sprinkle each rectangle with the mixture. Roll up, starting at the longer end, and slice in 5/8-inch slices. Place on greased cookie sheet. Bake for 10 minutes in the middle of the oven. Cool. Meanwhile, melt butter and cook on low until it begins to brown. Remove and mix with sugar and vanilla. Add enough hot water to make spreadable. Frost the cooled cookies. Makes 4 dozen.

Inn Name: Rose Manor

Recipe Name: Potato Onion Bake

Ingredients: 2 large Idaho potatoes, peeled & sliced 1/8" thick 3 tsp. garlic salt 2 T. butter 1 lg. onion, sliced into rings 1/4 tsp. celery seed Freshly ground black pepper to taste

Directions: On large sheet of heavy-duty aluminum foil, layer 1/3 of the potato slices and onion rings. Combine seasonings. Sprinkle 3 tsp. seasoning mixture over vegetables. Dot with some of the butter. Repeat, making two more layers. Seal foil. Bake at 350 for 45 minutes or till potatoes are tender. Serves 4.

Inn Name: Rose Manor

Recipe Name: Cheesey Seafood Sandwiches

Ingredients: 2 c. (8 oz.) shredded cheddar cheese 1 Tb. instant minced onion 6 2 oz. tuna in water, drained & flaked 2 tsp. dried dillweed 4 2 oz. can small shrimp, rinsed & drained 3/4 cup Miracle Whip 2 c. finely chopped celery 1/3 c. tartar sauce

Directions: Mix cheddar, tuna and shrimp together. Add celery, onion, dillweed, Miracle Whip and tartar sauce. Spread on whole wheat bread, crusts removed. Serves 8.

Inn Name: Rose Manor

Recipe Name: Gooey Cheese Cake

Ingredients: 1 box yellow cake mix (without pudding) 4 large eggs 1 stick melted butter 8 oz. cream cheese, at room temperature 1 lb. Confectioners sugar

Directions: Preheat oven to 350. Spray a 9x13 pan with cooking spray. Mix cake mix, 2 eggs and butter in a bowl with a large spoon. Spread in pan. In a separate bowl with an electric mixer, blend 2 eggs, cream cheese and confectioners sugar. Pour over batter in pan and bake for 35-40 minutes. With set & brown slightly on top, but still be soft. Do not overbake.

Inn Name: Limestone Inn

Recipe Name:BAKED APPLES with COINTREAU

Ingredients:6-8 Granny Smith or other tart baking apple – average one per serving.,½ cup lemon juice (use fresh if possible),½ cup orange juice (use fresh if possible),1 ounce Cointreau liqueur,1 cup cran-raisins (or raisins),½ stick butter per each apple used,½ cup brown sugar (or less),cinnamon to taste

whipping cream or crème fraiche (1 tsp. buttermilk, 1 c. heavy cream)

Directions:Mix the lemon and orange juice and pour into a 9/13 baking dish,Peel and core the apples and slice into eighths,Gently toss the apples slices in the juice solution making sure to coat to prevent browning,Top with apple slices with cran-raisins,Drizzle the Cointreau over the top of the apples and cran-raisins,Slice the butter into small slices and place on top of the apples,Sprinkle with the brown sugar,Sprinkle cinnamon to taste over the top,Cover tightly with stretch wrap and refrigerate overnight,When ready to bake, preheat oven to 350 degree oven and bake for 20 minutes or so, the apples should be slightly soft but be careful they don’t turn to applesauce and mushy; VERY IMPORTANT - baste every 10 minutes to keep moist.,When ready spoon hot into bowls, top with fresh whipped cream or the crème fraiche, and then spoon a little of the juice and cran-raisins from the pan over the top of the cream.,Serve immediately.

Inn Name: Limestone Inn

Recipe Name:CREAMED CHIPPED BEEF – NOT THE ARMY’S S-O-S!

Ingredients:4 tablespoons butter,4 tablespoons flour,1 teaspoon ground pepper,2 cups milk

2/3 cup sour cream,½ dry white wine,1 teaspoon Worcestershire Sauce,½ pound shredded dried beef

¾ cup of grated Parmesan cheese

Note – this recipe is best if the cheese is freshly grated as needed.

Directions: Melt the butter in a saucepan making sure not to brown it too much. Add the flour and pepper to the melted butter and cook for up to 2 minutes stirring for a nice roux. Add the milk slowly and stir constantly until it is well thickened. Add the Worcestershire Sauce, white wine and ½ cup of the cheese and stir and cook until thick and almost a boil. Add the beef and heat until hot throughout.

Add the sour cream and again heat throughout being careful not to boil. Serve over waffles topped with the remaining cheese. Garnish with orange slices

Serves up to 6.

Inn Name: Kimmell House Bed and Breakfast

Recipe Name: Colonial Plantation Sugar Cakes

Ingredients: 2 C. granulated sugar 1 C. buttermilk 1 C. shortening 1 1/2 tsp. baking soda 3 eggs 4 1/4 C. flour

Directions: Mix sugar and shortening. Add eggs; mix well. Add baking soda, buttermilk, and flour. Drop 1/8 cup of batter on baking sheet, sprinkle with sugar. Bake at 375 deg. for 9 to 10 minutes.

Inn Name: The Hurst House Bed and Breakfast

Recipe Name:HASH BROWN QUICHE

Ingredients:1pkg. shredded hash brown potatoes1/3 cup butter, melted,1 cup sliced ham,1 cup cheddar cheese, shredded,½ cup green pepper, optional,3 eggs,½ tsp. salt,¼ teas, pepper,½ cup milk

Directions:Line ungreased quiche or pie pan with potatoes; sprinkle with butter. Bake at 425 degrees for 25 min. until lightly browned. Sprinkle ham, cheese, pepper and onion (if desired) on top of potatoes.

Blend eggs, milk, salt and pepper; pour over quiche. Return to oven; bake an additional 25 min. at 350 degrees. Sprinkle with ¼ cup shredded cheese. Cool 10 min. before serving.

Note: I serve the ham on the side.

Inn Name: The Hurst House Bed and Breakfast

Recipe Name:LOVELY LEMON CHEESE CAKE

Ingredients:2 pkg.- 3 oz. lemon jello,1¼ cup boiling water,8oz. light cream cheese

Directions:Add jello to boiling water,8oz. light cream cheese,Whip in blender, fold in cool whip

Pour into graham crust in spring form pan,Top with fruit.

Inn Name: The Hurst House Bed and Breakfast

Recipe Name: Raspberry or Blueberry Swirl

Ingredients:¾ cup graham cracker crumbs,3 Talb. butter, melted,3 Talb. sugar,3 eggs, separated

1 - 8 oz. pkg. cream cheese,1 cup sugar,1/8 tsp.salt,1cup heavy cream or 8 oz. cool whip

1 cup berries

Directions:Combine crumbs, butter and sugar. Press into dish. Beat egg yokes until thick, add cream cheese, sugar and salt, beat until light and smooth.Beat egg whites until stiff peaks. Whip cream until stiff and thoroughly, fold with egg whites into cheese mixture.Blender the berries. Gently swirl half of fruit pulp through cheese filling and pour mixture on crumbs.Spoon remaining fruit over top, swirl lightly with a knife.

Freeze, thaw lightly to serve.

Inn Name: The Hurst House Bed and Breakfast

Recipe Name: BLACK BEAN CHICKEN CHILI

Ingredients:1 onion (chopped),1 yellow pepper (chopped),2 cloves of garlic (chopped),2 Talb. olive oil

3 cup chicken or turkey (cooked and chopped),3 cans black beans, washed and drained,3 cup broth chicken broth,1 – 15 oz. pumpkin,1 – 14 ½ oz. can diced tomatoes,2 tsp. dried parsley,1 tsp. chili powder

1 ½ tsp. oregano,1/2 teas.salt

Directions:

Saute first four ingredients in olive oil and put in 5 quart slow cooker.

Add remaining ingredients. Cover and slow cook 5-6 hours or 3 hours on high.