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


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 Take an Amish buggy ride 
Take an Amish buggy ride through the countryside.

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Tour Lancaster County's many covered bridges.

 See Strasburg Railroad 
If you like trains, you'll love visiting the Strasburg Railroad.
Amanda Gish House
556 West Bainbridge Street
Elizabethtown PA, 17022
Local call: 717-361-8637
Toll free: 1-866-401-0889

Ann & Dave Royer

www.amandagishhouse.com
innkeeper@amandagishhouse.com

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


    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


    Dough:
    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

    Topping:
    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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