Lancaster County's Bed and Breakfasts
In the heart of Pennsylvania's Amish Country

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Amanda Gish House
556 West Bainbridge Street
Elizabethtown PA, 17022
Local call: 717-361-8637
Toll free: 1-866-401-0889

Ann & Dave Royer

Check room availability online

Amanda Gish House is a cozy 19th Century Bed & Breakfast filled with antiques, that takes you back to a less hurried time. Its well-appointed bedrooms are perfect for a romantic getaway. The spacious, and elegant living room easily accommodates small business meetings and informal gatherings.

  • Setting:      Town
  • Rooms :     3
  • Cottages :  0
  • Rates:        $99 -139
  • Jacuzzis:     3
  • Fireplaces: 0
  • Children:    12+
  • air conditioning
  • televsions/vcr's
  • high speed internet access
  • Our Current Specials

    -10% discount for Elizabethtown College student parents

    -Stay 5 nights get the 6th night free

    -Romance Package - Two nights stay in our beautiful Garden Room with whirlpool tub, breakfasts, dinner at a local fine dining restaurant, sparkling beverage, chocolates, flowers - $399 (tax included)

    Our Recipes

    Aunt Edna's Granola

    5 cups regular oats
    1 cup each of the following:
    Sunflower seeds
    Sesame seeds
    Powdered milk
    Slivered almonds
    Wheat germ
    Soy flour

    Optional additions:
    Add 1 cup of any dried fruit
    Add 1 cup of raw cashews

    Mix 1 C. of honey and 1 C. of oil before adding to above ingredients.
    Bake 40 minutes at 300 stirring 4 times.

    Dried Cherry Scones

    2 cups flour
    3 tbsp. sugar
    1/4 tsp. salt
    1 tbsp. baking powder
    1/4 cup chopped pecans, toasted
    6 tbsp. shortening
    1 egg, well beaten
    1/3 cup half-and-half
    1/2 cup dried cherries
    2 tbsp. brandy or apricot nectar

    1 tbsp. half-and-half
    2 tsp. sugar

    Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tbsp. brandy or apricot nectar. Let stand for 15 minutes.

    Combine dry ingredients (flour, sugar, salt, baking powder). Cut the shortening into the dry ingredients well. Add pecans.
    Make a 'hole' in the center of the dried mixture.

    Stir together well beaten egg and half-and-half. Add egg and fruit mixtures to dry ingredients all at once. Using a fork, stir just until moistened.

    Turn dough onto a lightly floured surface. Knead for 12 to 15 strokes. Form dough into a 7 inch circle, and cut into 8 wedges.

    Place scones 1 inch apart on an ungreased baking sheet. Brush tops with 1 tbsp. half-and-half, sprinkle with 2 tsp. sugar.
    Bake in a 400 degree oven for 12 to 15 minutes. Cool on a wire rack for 5 minutes.

    Serve warm with maple-nut butter if desired.

    Maple-nut Butter

    1/2 cup softened butter 1/2 cup toasted pecans (walnuts and other nuts work well too) 1 tsp. maple syrup.

    In a small bowl, stir together 1/2 cup chopped toasted pecans, 1/2 cup softened butter, and 1 tsp. maple syrup. Chill if not using immediately, soften to room temperature before use.

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