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.
Buttermilk
Biscuits
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