Read our
article from the Lancaster New Era, Romancing the Scone!
All breakfasts are four-course culinary experiences and are served by candlelight. They
consist of fresh baked pastry (scones, breads, turnovers, muffins or popovers), an
appetizer, delicious entree and dessert. Meals may include such house specialties as
blueberry scones, oatmeal souffle, strawberry crepes, baked turkey and apple sausage,
sweet potato streusel, and hazelnut raspberry brownies. Everything, from scones in the
morning to chocolates at turndown, is made from scratch. We have an extensive herb
garden and use many edible flowers when they are in season.
Although Jan holds no culinary degree, she boasts that she is a "foodie"
through and through and delights in playing with her food. She regularly takes cooking
classes and explores new restaurants to keep up with current trends. Here she is with
retired White House Pastry Chef
Roland Mesnier in Williamsburg. We feature many recipes from his cookbook, Dessert
University.
and with Chef Dave Samber of Polo Cafe (Chicago) at the Fabulous Food Show in Cleveland:
celebrating ten years in businesses at Liy's on Main for one of our Swine Tasting
Dinners with guests:
and with David Scales, Executive Chef at The
Inn at Meander Plantation - where Jan likes to attend culinary classes.
We will gladly accommodate any food allergies or preferences, including
gluten-free recipes for celiac guests.
"All happiness depends on a leisurely breakfast" - John Gunther.
BedandBreakfast.com Pancakes with Personality Semi-Finalist
We are pleased to announce that Jan was selected as a semi-finalist in the
Pancakes with Personality Contest.
More than 100 recipes were submitted by innkeepers throughout the country and The Artist's
Inn recipe for Happy Apple Pancakes with Cinnamon Cream Syrup was chosen among the best
dozen pancake recipes in the country by BedandBreakfast.com judges.
Here is the winning recipe:
Happy Apple Pancakes with Cinnamon Cream Syrup
1 1/2 cup flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
3 cups grated apple (about 5 large)
2 1/2 cups light sour cream
2 eggs, slightly beaten
1 teaspoon apple liqueur (or apple cider)
Whisk together dry ingredients in large bowl. In another bowl combine remaining
ingredients and mix well. Add to dry ingredients and stir until just blended. Preheat
griddle; brush with canola oil. Pour a small serving spoonful for each pancake, bake 3 to
5 minutes, turn and bake other side. Makes about 25 small pancakes.
Cinnamon Cream Syrup
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon cinnamon
1/2 cup heavy cream
Combine everything but heavy cream. Bring to boil. Stir in heavy cream and keep warm
until ready to serve.
Recipe of the Month:
Pumpkin Spice Bread
3 cups sugar
1 cup canola oil
3 eggs
1 16-oz can pumpkin
3 cups flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
½ teaspoon baking powder
1 cup chopped walnuts
Preheat oven to 350.Spray two 9 x 5 pans or 4 mini pans. Beat sugar and oil in large bowl. Add eggs and pumpkin. Sift together dry ingredients in separate bowl, then add to wet ingredients.
Pour into pans and bake about an hour for big pans, 45 minutes for small, or until toothpick stuck in the middle comes out clean.
Enjoy!
"The discovery of a new dish does more for human happiness than the discovery of a
new star!" - Anthelme Brillat-Savarin.
"Jan's breakfasts are fabulous!"
- Frank and Ruth, Virginia
Here are a few of our guests' favorite
recipes:
(please click on the recipe name to view recipe)
"That's the best breakfast you've ever made . . .
again!!"
- Paul, Delaware
We feature locally grown, fresh produce from Lancaster County and will gladly adapt our
menu to any special dietary requests, including gluten-free breakfasts for
celiac guests. Look for our recipes in:
- Low-Fat Bed and Breakfast Cookbook, M. J. Smith, R.D., 1998
- Pennsylvania Travel Council Cookbook, 1997
- Favorite Recipes from the Authentic Bed and Breakfasts of Lancaster County, 1998,
2000, 2001, 2003, 2004, 2006
- Pieces of Lancaster Cookbook, 2001
- Caucus of American Innkeepers Cookbook, 2002
- Pennsylvania Bed and Breakfast Guide and Cookbook, Karen Shughart, 1999
- A Taste and Tour of Northeast Country Inns, Jackie White, 2002
- Cinnamon Mornings and Chocolate Dreams, Lanier Publishing, 2003
- Sunrise Sunset Across America, Claudia Givens, 2003
- Incredible Edibles, Pennsylvania Tourism and Lodging Association, 2003
- Pennsylvania Cook Book, Golden West Publishers, 2003
- Best Recipes From American Country Inns and Bed and Breakfasts, Maynard and
Maynard, 2004
- Waiter, Is There Wheat in My Soup?, LynnRae Ries, 2005
- Sleep on It, Carol Gordon, 2006
- Pennsylvania Bed and Breakfast Cookbook, Big Earth Publishing 2007
"We're from New Orleans and vote Jan a
better cook than Emeril or any of the great New Orleans chefs! We love your inn and
sitting on your porch and watching the buggies clip clop by. What a great place you
have."
- Jules and Clare, Louisiana
