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: Brownstone Colonial
Recipe Name: Brunch Egg Scramble
1/4 c butter
1/2 c green pepper, chopped
1 small onion, chopped
1 c fresh mushrooms, sliced
1/8 t pepper
12 eggs, beaten
2 c milk
1/2 t salt
2 T butter
2 T flour
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c (4 oz.) Velvetta cheese, sliced
Egg mixture: Melt 1/4 c butter in 12” skillet. Saute green pepper and onion lightly. Add mushrooms and sauté only until vegetables are glossy. Add 1/2 t salt and eggs and scramble until eggs are set. Remove from heat and set aside.
Cheese sauce: Meanwhile, in saucepan, melt 2 T butter; stir in flour and 1/2 t salt. Add milk gradually, stirring to blend. Cook, stirring constantly until thickened. Stir in cheese to melt; fold into egg mixture.
Spoon evenly into greased 2-quart casserole. Toss 1 1/2 c soft bread crumbs with 2 T melted butter. Sprinkle over eggs. Dust lightly with paprika.
Bake at 350o for 30 minutes.
Sausage Balls by Adamstown Inns & Cottages
1/2 LB mild ground pork sausage
1/2 LB hot and spicy ground pork sausage
1/2 LB shredded Cheddar cheese
1/2 LB shredded Mozzarella cheese
3 cups buttermilk baking mix
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
Crab Bundles by Adamstown Inns & Cottages
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
Baked Bananas by Adamstown Inns & Cottages
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine (melted)
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
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
Best Ever Apple Crisp by Alden House B&B
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!
Banana Waffles by Alden House B&B
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.
Holiday Hash Brown Bake by Brownstone Colonial
3 c frozen shredded potatoes, thawed
1 stick (1/2 c) butter, melted
1 c finely chopped cooked ham or bacon
1 c (4 oz) grated cheese of choice
1/4 c chopped green bell pepper
1 c fresh sliced mushrooms
2 T chopped onion
4 eggs, beaten
1 c milk
1 t salt
1/2 t pepper
Preheat oven to 425 degrees. Spread thawed potatoes into an ungreased 10” pie pan or casserole, pressing them onto the bottom and up the sides to form a shell. Drizzle melted butter evenly over the potatoes. Bake for 25 minutes or until slightly browned.
Lower oven temperature to 350o. Combine ham, cheese, green pepper, mushrooms and onions. Spoon mixture into the potato shell.
Combine eggs, milk, salt and pepper in a small bowl and beat well. Pour over the ingredients in the pan. Bake for 25-30 minutes or until set. Let stand for 10 minutes before
Date Nut Bread by Flowers and Thyme B&B
2 cups dates, chopped
1 1/2 cups boiling water
2 cups sugar
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.
Slushy Punch by Flowers and Thyme B&B
2 cups sugar
1 cup water
4 ripe bananas
46 oz. can pineapple juice
6 oz. frozen orange juice
6 oz. frozen lemonade
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.
Granola by Flowers and Thyme B&B
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.
Coffeecake Cookies by Flowers and Thyme B&B
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
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.
Baked Apples with Cointreau by Limestone Inn
6-8 Granny Smith or other tart baking apple â€“ average one per serving
Â½ cup lemon juice (use fresh if possible)
Â½ cup orange juice (use fresh if possible)
1 ounce Cointreau liqueur
1 cup cran-raisins (or raisins)
Â½ stick butter per each apple used
Â½ cup brown sugar (or less)
cinnamon to taste
whipping cream or crÃ¨me 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 donâ€™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 crÃ¨me fraiche, and then spoon a little of the juice and cran-raisins from the pan over the top of the cream.,Serve immediately.
Creamed Chipped Beef-Not the Army's S.O.S. by Limestone Inn
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.
Colonial Plantation Sugar Cakes by Kimmell House B&B
2 C. granulated sugar
1 C. buttermilk
1 C. shortening
1 1/2 tsp. baking soda
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.
Hash Brown Quiche by Hurst House B&B
1pkg. shredded hash brown potatoes
1/3 cup butter, melted
1 cup sliced ham
1 cup cheddar cheese, shredded
Â½ cup green pepper, optional
Â½ tsp. salt
Â¼ teas, pepper
Â½ 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 Â¼ cup shredded cheese. Cool 10 min. before serving.
Note: I serve the ham on the side.
Lovely Lemon Cheesecake by Hurst House B&B
2 pkg.- 3 oz. lemon jello
1Â¼ 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.
Raspberry or Blueberry Swirl by Hurst House B&B
Â¾ cup graham cracker crumbs
3 Talb. butter
3 Talb. sugar
3 eggs, separated
1 - 8 oz. pkg. cream cheese
1 cup sugar
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.
Black Bean Chicken Chili by Hurst House B&B
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 â€“ 15 oz. pumpkin
1 â€“ 14 Â½ oz. can diced tomatoes
2 tsp. dried parsley
1 tsp. chili powder
1 Â½ tsp. oregano
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.