One of the best reasons to stay at a Bed and Breakfast is the breakfast. We 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 in a B and B is an experience. The aroma of bacon, sausage, egg dishes, potato cakes, fresh coffee and juices are the makings of a beautiful day. We present our meal in a quiet and sophisticated setting with quality dinner ware and utensils and we serve “family style” that encourages conversations and sharing. Others will have buffet or plated meals that are either menu driven or requested. In either case, guests can be seated at couples tables for the romantic atmosphere or grouped at tables of 4 to 6 guests for more interaction and conversation.
The time at the end of breakfast is for planning the day’s activity. Innkeepers are a great source of local knowledge and where to find those unique and out-of-the-way places that will make your visit memorable. A stay at the Walnut Lawn Bed and Breakfast in Lancaster County will want you to return to not only enjoy the hospitality of the B and B but to visit those places you didn’t have time for, return to that unique shop, enjoy one of the many theater productions or just wander around the beautiful countryside of Lancaster County.
Here are a couple of recipes that guests have request in the past. Enjoy.
CRUSTLESS BROCCOLI QUICHE
6 large eggs 2 cups broccoli flowerets
1 ½ cups half & half cream 1 ½ cups chopped cheddar cheese
Salt and pepper to taste pieces of pimiento
In medium bowl, beat eggs with cream, salt and pepper. Pour half the mixture into a greased 9-inch pie plate. Add broccoli, cover with cheddar cheese. Pour remaining mixture over the top. Garnish with pimiento. Bake for 35 minutes at 350 degrees.
ORANGE CRANBERRY MUFFINS
1 orange, quartered ½ C. orange juice
1 egg ¼ cup oil
1 ½ C. flour ¾ C. sugar
1 tsp. baking powder 1 tsp. baking soda
1 tsp. salt ½ C. pecans
½ C. dried cranberries
In a blender, put the orange, orange juice, egg and oil; blend on chop. Pour mixture in a mixing bowl; add the remaining ingredients and mix. Bake at 350 degrees for 15 minutes or until tester shows done.
½ cup butter, melted 3 cups quick oats
1 cup light brown sugar 2 tsp. baking powder
2 eggs, beaten 1 tsp. salt
1 cup milk ½ cup raisins (optional)
In large bowl, cream butter, brown sugar and eggs. Add oats, baking powder, salt and milk to mixture; mix well. Bake in 9 x 13” pan at 350 degree for 20 to 30 minutes until golden brown. Serve in cut squares with fresh fruit.
(Can be made the night before and warmed before serving.)
Prepared by: Sarah Murphy, Innkeeper of the Walnut Lawn Bed and Breakfast