Enjoy some of our favorite recipes from our Amish Country Bed & Breakfast Group Innkeepers in Elkhart County, Indiana.
McKenzie House Bed & Breakfast
Guests continue to say "Amish Country's Most Outstanding Experience." Book today - Enjoy your next getaway with us. Distinguished TripAdvisor® “Award of Excellence” winner - six straight years. Hosts: Sherry & Bruce Hamilton
52215 SR 13, Middlebury, IN 46540 (574) 825-9787
Fresh Apple Cake
4 cups finely chopped apples 2 cups sugar 2 eggs ¾ cups oil 2 ½ cups flour 1 tsp cinnamon 1 tsp nutmeg 2 tsp baking soda 1 tsp salt 1 cup raisins 2 cups finely chopped nuts
- Grease and flour a tube pan
- Pour sugar over apples and let stand 10 minutes
- Beat eggs and oil- mix with apples
- Add flour, cinnamon, nutmeg, baking soda, salt, raisins and finely chopped nuts.
- Fold together with apple mixture
- Pour into pan
- Bake at 300* for 1 hour or until done
Quick Breakfast Empanadas
½ pound bacon (about 10 slices) 1 package (15 oz) refrigerated pie crust 9 eggs, divided 1 tsp water 1 tsp salt Dash black pepper 1 TBS butter 2 cups (8 oz) Mexican-style shredded cheese, divided 4 TBS salsa
- Preheat oven to 425
- Spray baking sheet with nonstick cooking spray
- Chop bacon into ¼ inch pieces, and then cook bacon in a large skillet over medium high heat. Drain bacon on paper towels and wipe out skillet
- Cut pie crust in half to make 4 semicircles; place on prepared baking sheet
- Beat 1 egg and water in a small bowl until well blended; set aside
- Beat remaining 8 eggs, salt pepper in medium bowl until well blended
- Heat large skillet over medium heat
- Add butter, coat bottom of skillet
- Sprinkle bacon evenly in skillet
- Pour eggs into skillet and cook 2 minutes without stirring; after 2 minutes, gently stir until eggs from large curds and are slightly moist
- Transfer eggs onto plate to cool
- Spoon ¼ of cooled scrambled egg mixture onto half of each semicircle of pie crust
- Reserve ¼ cup of cheese; sprinkle remaining cheese over eggs
- Top with salsa
- Brush inside edges of each semicircle with reserved egg-water mixture
- Fold dough over top of egg mixture and seal edges with fork, making 4 empanadas
- Brush tops of empanadas with remaining egg-water mixture and sprinkle with reserve cheese.
- Bake 15 to 20 minutes or until golden
Orange Zinger
2 cups orange juice 1 cup lemon-lime carbonated beverage 4 TBS orange liqueur
- Pour ingredients into a pitcher
- Combine all ingredients
- Serve over ice in 4 glasses