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In the heart of Pennsylvania's Amish Country


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Artist's Inn and Gallery
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Artist's Inn and Gallery
117 East Main Street
Terre Hill PA, 17581
Local call: 717-445-0219
Toll free: 1-888-999-4479

Jan and Bruce Garrabrandt

www.artistinn.com
stay@artistinn.com

Check room availability online

Make your getaway picture perfect...Spend the night in an art gallery! Romantic bed and breakfast is in the charming village of Terre Hill, surrounded by Amish farmland. Hear the clip-clop of Amish buggies as you browse through the art gallery. Relax in Jacuzzi tubs or in front of the fireplaces. Stroll through extensive flower gardens and rest on Victorian porches. Enjoy four-course candlelight breakfasts each morning before you venture off to go antique shopping, golf, hiking, or visit Amish sites. Near many one-room schoolhouses, farm markets and covered bridges.

  • Setting:      Town
  • Rooms :     3
  • Cottages :  1
  • Rates:        $112 -260
  • Jacuzzis:     3
  • Fireplaces: 4
  • Children:    Yes
  • Fireplaces and jacuzzi's, cd player
  • Four-course candlelight breakfasts
  • Children welcome at olde stone cott
  • Art gallery, porches, flower garden
  • Current

    Procrastinator's Special: We all put off things we need to do. If you've put off getting away, here's your chance to save 20% off our room rates when you book within 24 hours of check-in. So if you call on Friday after 4 p.m., you may be able to save 20% off Saturday night.

    My Forever Valentine Package - We celebrate Valentine's Day all year long! Stay with us for two nights and find romance in an Art Gallery! Gourmet chocolates, a bottle of bubbly, aromatherapy candle and a long-stemmed rose will be placed your room. A romantic sleigh (weather permitting) or buggy ride awaits you. We'll supply directions for a tour of covered bridges. It's good luck if you kiss in the middle of the bridge. All available for $70 plus room cost.

    Our Bloomers Are Showing! - The Artist's Inn has won a local garden award for our flower beds. Stay with us during the week (Sunday through Thursday) from June 1 through September 1 and save $10/night (excluding holidays). Use that money at our local

    Our Recipes

    Chocolate Dream Bars


    1 cup packed brown sugar
    1 ˝ cup oatmeal
    Pinch of salt
    1 1/2 cup flour
    1 teaspoon baking soda
    3/4 cup butter
    1 (14-oz.) can sweetened condensed milk
    1 (12-oz.) package chocolate chips
    2 tablespoons water
    1 teaspoon vanilla

    Grease a 9 x 13-inch baking pan. In a large bowl combine the brown sugar, oatmeal, salt, flour and baking soda. Cut the butter into the mixture until crumbly. Pat half the mixture into the prepared pan. In a medium saucepan combine the condensed milk, chocolate chips, water and vanilla, stirring until melted. Pour over the crumb mixture. Sprinkle the remaining crumbs mixture over the filling. Bake at 350 for 20 minutes. Let cool completely before cutting.


    Roasted Pepper and Cheddar Frittata


    2 potatoes, peeled, cut into chunks
    2 1/2 tablespoons olive oil
    1 Red pepper, roasted under broiler and then sealed in paper bag for 10 minutes. (Peel off skin), chopped
    1 large Vidalia (or other sweet) onion
    2 shallots
    3 tablespoons chopped fresh marjoram (or less dried)
    salt and pepper to taste

    Cook potato in water (either on stovetop or microwave) until almost tender. Drain and set aside. Heat oil in non-stick, ovenproof pan. Add onion and shallots and sauté until tender, about 6 minutes. Add potato, red pepper, marjoram and salt and pepper. Let mixture brown a little.

    8 eggs
    1 teaspoon salt
    3/4 teaspoon coarsely ground pepper
    1 cup grated sharp cheddar cheese (or any cheese)

    Whisk ingredients in bowl. Pour over vegetables in skillet. Reduce heat to medium-low and cook until mixture is set. Finish under broiler. Let stand 1 minute and serve.


    Peanut Butter Pie


    My long-time friend, Paula, gave me this recipe. It’s super easy and very refreshing for summer.

    4 oz. cream cheese
    1 cup powdered sugar
    1/2 cup peanut butter
    1/2 cup milk
    9 oz. cool whip
    2 graham cracker pie crusts

    Mix together the stuff for the pie crusts and bake. Or you can use whatever kind of pie crust you like – boxed, frozen, chocolate, etc.

    Beat cream cheese, add peanut butter and powdered sugar, mix slowly. Fold mixture into cool whip and pour over crusts. Freeze. Take out of freezer 1/2 hour before serving. Sprinkle with nuts. Makes two pies.

    If there are any leftovers, they will keep in fridge for a couple days.

     
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