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.

 Tour Lancaster Counties covered bridges 
Tour Lancaster County's many covered bridges.

 See Strasburg Railroad 
If you like trains, you'll love visiting the Strasburg Railroad.
Harvest Moon Bed and Breakfast
311 East Main Street
New Holland PA, 17557
Local call: 1.717.354.0213
Toll free: 1.888.824.3763

Carl and Marlies Kosko

www.harvestmoonbandb.com
bugsarben@yahoo.com

Check room availability online

A Historic home built in 1909 set in the Middle of the Amish Countryside. Enjoy the sounds of church bells and carriages as you wander through this Amish setting. Our Bed and Breakfast has been thoughtfully remodeled to bring back an ambiance of long ago. Suites and rooms have queen and king size beds, jet tubs, cable televisions, and antique radios. Wake up to the smell of a full country breakfast enjoyed in our dining room or out on the porch.

  • Setting:      Town
  • Rooms :     4
  • Cottages :  0
  • Rates:        $85 -135
  • Jacuzzis:     2
  • Fireplaces: 1
  • Children:    Yes
  • Chef owned and operated
  • Feather down comforters
  • Our Recipes

    Caramelized Bananas


    10 bananas
    cup of sugar plus a little to sprinkle
    cup of currants


    Peel and cut bananas in half lengthwise. Sprinkle with sugar, enough to lightly coat the bananas. Broil in oven until the sugar caramelizes. In saucepan, combine sugar with a little bit of water just enough to dissolve sugar, (very little) and place on stove till it becomes a syrup. Just before taking it off the stove, add the currants. When the bananas come out of the oven, top with currant mixture and serve hot.



    Mango Smoothie


    Two mangos
    One can of gingered pear halves
    One cup of vanilla yogurt
    One cup of Ice

    Place all ingredients in a blender and mix on high until smooth. Chill in freezer or serve immediately.


    Buttermilk dill and Parmesan dinner rolls


    1 package of active dry yeast
    Pinch of sugar
    c of warm water
    1 c of warm buttermilk
    2 tbls of granulated sugar
    c of unsalted butter, melted
    1 egg
    2 tsps salt
    4 to 4 c of unbleached flour
    c of Parmesan cheese
    Two tbls of dry dill

    Combine the yeast sugar and warm water in a small bowl and stir to dissolve. Let stand for ten minutes

    In a heavy-duty electric mixer, combine the buttermilk, sugar, melted butter, egg, salt, dill, and Parmesan cheese. Stir in 1 c of flour and beat hard for two minutes, or until the mixture is smooth and creamy. Add flour half cup at a time with wooden spoon until a soft dough that just clears the sides of the bowl is formed.

    Turn the dough out onto a lightly floured surface and knead until soft smooth and elastic. Dust with flour only a little at a time. Place in greased bowl Let rise at room temperature until double in bulk.

    Shape into favorite roll and place on parchment paper until a full rise of about thirty minutes.

    Bake in a preheated 375-degree oven. Gently Brush each roll with an egg glaze and cover with seeds if you wish. Bake for fifteen to eighteen minutes or until golden brown.

     
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