Mouth Watering Recipes

The following inns have been featured in

  • Carol Gordon's Sleep On It Cookbook, published by Hyperion in 2006: Artist's Inn and Gallery, Flowers and Thyme Bed and Breakfast, King's Cottage, Vogt Farm Bed and Breakfast
  • Best Recipes from American Country Inns and Bed and Breakfasts, published by Rutledge Hill Press, 2004: Artist's Inn and Gallery, E. J. Bowman House Bed and Breakfast, Flowers and Thyme Bed and Breakfast
  • Pennsylvania Bed & Breakfast Cookbook (The Award-Winning Bed & Breakfast Cookbook Series), published by Big Earth Publishing and 3D Press, 2007: Apple Bin Inn, Artist's Inn and Gallery, Blue Ball Bed & Breakfast, Flowers & Thyme Bed & Breakfast, Furnace Hills Bed & Breakfast, Harvest Moon Bed & Breakfast, Vogt Farm Bed & Breakfast

Below are a few of our innkeepers' favorite recipes.

MRS. LONG'S OPEN FACE APPLE PIE
Pam & Dallas Fritz, BF Hiestand House Bed & Breakfast

  • 7 Macintosh apples, peeled and cut in half
  • 1/3 cup flour
  • 1/4 cup water
  • 3/4 cup sugar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons butter
  • 1 unbaked, 9” pie shell

Preheat oven to 425o F. Mix butter, sugar and flour into fine crumbs. Sprinkle half of this mixture in bottom of unbaked pie shell. Place apple halves tightly together over the crumb mixture. Cover apples with remaining crumbs. Mix water and lemon juice. Pour over apples. Bake for 15 minutes at 425o F. Turn oven temperature down to 3755o F and bake for an additional 35 minutes.

TURKEY APPLE SAUSAGE
Lark & Michael McCarley, Lovelace Manor Bed & Breakfast

  • 1 pkg. ground turkey
  • 1 tsp. sage
  • 2 apples, peeled & chopped
  • 1/4 tsp. cinnamon
  • 1/4 cup pure maple syrup
  • 1/4 tsp. nutmeg
  • 1 Tablespoon coarse black pepper
  • 2 shakes salt
  • 1 tsp. poultry seasoning

Mix all ingredients and form patties. Grill in a skillet with mixture of butter and oil until cooked thoroughly and browned.

ZUCCHINI FRITTATA
Ann & Dave Royer, Amanda Gish House

  • 2 cups chopped zucchini
  • 1/3 cup chopped green onions
  • 3 Tablespoons butter
  • 1 cup grated Monterey Jack cheese
  • 12 eggs, beaten
  • 1 Tablespoon chopped fresh dill

Saute zucchini in 1 tablespoon butter for 3 minutes. Do not over cook. Remove from pan and set aside to cool. Mix cooled zucchini with beaten eggs. Melt remaining 2 tablespoons butter in heavy 10-12” skillet until hot but not burning. Slowly pour eggs and zucchini mixture into pan and reduce the heat to medium. As the eggs begin to set around the perimeter of the pan, use a spatula to lift the edges, letting the eggs flow underneath. Repeat until eggs are set, but not dry. Turn off heat. Sprinkle eggs with onion, cheese, and dill. Place under preheated broiler until puffy, brown and bubbly. Cut into four wedges and serve on warmed plates. Makes 4 servings.

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