Enjoy some of our favorite recipes from our Amish Country Bed & Breakfast Group Innkeepers in Elkhart County, Indiana.
Country Victorian Bed & Breakfast
Seasoned travelers recommend this lovingly restored 1894 Queen Anne Victorian home, just steps from Middlebury’s charming downtown. Hosts: Lori & Arnie Schumacher
435 South Main Street, Middlebury, IN 46540 574.825.2568
2 ½ cups buttermilk baking mix 2 Tbs sugar 1/3 cup butter ½ cup dried currants 1/3 cup milk 2 large eggs 1 Tbs milk 1 Tbs sugar
- Preheat oven to 450*
- Lightly grease a large baking sheet
- In a large bowl, combine the baking mix and sugar
- With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs
- Add the currants and mix with a fork
- In a cup, beat together the milk and eggs, and then add them to the baking mixture
- Mix lightly with a fork until the mixture clings together and forms a ball of soft dough
- Turn the dough onto a lightly floured surface and knead gently, turning 5 or 6 times.
- With a floured rolling pin, roll the dough to a 9-inch square. Cut into 9 3-inch suqr4es
- Cut each smaller square diagonally into 2 triangles (total of 18 scones)
- Place scones, 1 inch apart, on the greased baking sheet
- Lightly brush the tops of the scones with milk and sprinkle with sugar.
- Bake 12-15 minutes, or until golden brown
- Serve with clotted cream and jam
Garden Fresh Quiche
6 large eggs 1 Cups heavy cream 1/2 tsp kosher salt 1/4 tsp ground white pepper 1/2 tsp dried basil 1/2 tsp dried thyme leaves 1/2 cup fully-cooked diced ham 1/4 cup chopped onion 1/4 cup chopped tomato, without seeds 1/4 cup sliced fresh mushrooms 2/3 cup shredded Gruyere cheese
- Preheat oven to 350*
- Grease only the bottom of a 9-or-10-inch quiche dish
- Mix eggs, cream, salt, pepper, basil, and thyme till well blended in a medium size bowl
- In the quiche dish, lightly toss ham, green pepper, onion, tomato, and mushrooms until mixed. Sprinkle with the cheese
- Pour egg mixture over the vegetable and meat
- Bake quiche for 40 minutes, or until golden brown
The quiche is done when a knife inserted in center comes out clean. Let quiche stand for about 10 minutes of a wire rack before serving
Southwestern Hash browns
1 package (32oz) has browns, thawed overnight in refrigerator 1 medium onion chopped 1/3 cup vegetable oil 2 TBS southwestern Chipotle seasoning mix Salt and pepper to taste
- Heat oil in cast iron skillet over medium high heat
- Add onions, cooking until soft
- Add has brown and spice mix, stirring completely to evenly distribute spices
- Cook until golden brown
NOTE: If you can’t find Southwestern Spice mix: mix salt, chili pepper, dehydrated onions, powdered garlic, paprika, cumin, and red pepper flakes, cayenne pepper.
2 12 oz cans frozen lemonade concentrate, thawed 2 10 oz packages frozen sweetened raspberries, partially thawed 2-4 TBS sugar 2 liters club soda, chilled Ice cubes
In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4 ½ quart container, combine raspberry mixture, club soda and some ice cubes. Mix well. Serve immediately.