One of the best reasons to stay at a Bed and Breakfast is the breakfast. Most of the Bed and Breakfast’s in Lancaster County use locally grown fruits, vegetables, eggs and milk. These are primarily from the area’s Amish and Mennonite farms. For Centuries, these farmers have lived and worked in what we now call the “organic revolution”.
Waiting for the breakfast at a Bed and Breakfast can be an experience. The aroma of bacon, sausage, egg dishes, potato cakes, fresh coffee and juices are the makings of a beautiful day. Each Bed and Breakfast presents its meal in a quiet and sophisticated setting with quality dinner ware and utensils. Some Bed and Breakfast’s serve “family style” which encourages conversations and sharing as guests sit around a table. Others will have buffet or plated meals that are either menu driven or requested. In either case, guests can be seated at couple’s tables for the romantic atmosphere or grouped at tables of 4 to 6 guests for more interaction and conversation.
Here are a couple of recipes from the Authentic Bed and Breakfast Cookbook that guests have request in the past. Enjoy.
Microwave Pears, Cranberries and Almonds
4 ripe pears, peeled, cored and halved 3 T. maple syrup
1 T. dried cranberries 3 oz. almond slivers
Place the peeled, cored and halved pears into a microwaveable dish. Place them cut side down. Scatter the dried cranberries over the pears. Pour 2 T. of the Maple syrup over the pears and cranberries and cover with microwaveable cling film. Microwave on High for 3 minutes until softened. Uncover and add Maple syrup if needed. Spoon pears into serving dishes, stir and divide the syrup and cranberries among the dishes. Sprinkle top of each pear with Almond slivers. Serve warm.
3 cups flour ¾ cup butter
1 ½ T. baking power ¾ cup buttermilk or milk
¾ tsp. salt 1 large egg
2 T. sugar
Heat oven to 425 degrees. In large bowl, cut butter into dry ingredients with a fork or pastry blender. Mix in the rest of the ingredients. Roll out onto a floured surface to ½ to 1’ thickness. Use a glass or biscuit cutter to cut into rounds. Place biscuits on an ungreased sheet. Bake for 10 to 15 minutes. Serve hot from the oven. These will also freeze well, just thaw and warm.
Old Fashion Flapjacks
3 eggs 3 tsp. baking powder
1 cup all-purpose flour 1 tsp. light brown sugar
½ tsp. salt ½ cup buttermilk
2 tsp. sugar 2 T. butter
Beat eggs until fluffy. Add flour, baking powder, salt, sugar and mix. Add brown sugar and beat until smooth. Stir in buttermilk and butter. Spoon ¼ cup of batter on buttered grill and brown. Serve with Maple syrup and butter.
Prepared by: Sarah Murphy, Innkeeper of the Walnut Lawn Bed and Breakfast