Food & Recipes

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.

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and with Chef Dave Samber of Polo Cafe (Chicago) at the Fabulous Food Show in Cleveland:

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celebrating ten years in businesses at Liy's on Main for one of our Swine Tasting Dinners with guests:

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and with David Scales, Executive Chef at The Inn at Meander Plantation - where Jan likes to attend culinary classes.

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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. 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 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
Blueberry Coffee Cake

It's blueberry time!

Mix together thoroughly:
3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk

Sift together and stir in:
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt (can use a little less)

Blend in:
2 cups blueberries, washed and picked through
Spread batter in a greased and floured cake pan (8 x8 or 9 x 9).  Sprinkle with topping (see below).  Bake in a 375 oven for 25 – 40 minutes, until a toothpick comes out clean.  Serve warm or at room temperature.

Crumb Topping:
1/2 cup sugar
1/3 cup sifted flour
1/2 teaspoon cinnamon
1/4 cup soft butter


"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:


"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:


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