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Mill Creek Homestead B&B
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Mill Creek Homestead B&B

Bird-in-Hand PA, 17505
Local call: 717-291-6419
Bob and Lori Kepiro

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Historic 18th century stone B&B in the heart of the picturesque Amish farming community provides you the perfect getaway location to "Relax & Unwind" in the "Most Affordable Luxury". Guests enjoy warm Christian hospitality and knowledge of the area. Our guest rooms are appointed with queen bed or king/twin beds with private bath & Amish quilts. Unwind in a number of common rooms - tv/library; formal living room; and dining room. As a "Best Kept Secret" we are convenient to the attractions, shopping, theatres, antiques, farmer's markets, outlets and many fine restaurants. However relaxing on the wicker furniture on the porch while Amish horse & buggies pass or lounging by the outdoor pool (open May-Sept) or outdoor jacuzzi (open April-Dec)are also popular respites.

  • Setting:      Town
  • Rooms :     4
  • Cottages :  0
  • Rates:        $79
  • Jacuzzis:     1
  • Fireplaces:
  • Children:    no
  • Guest refrigerator and microwave
  • Robes,hairdryers
  • Wireless internet
  • Pool, jacuzzi (seasonally)
  • Our Recipes

    Orange Pecan Cream Cheese Biscuit Ring

    3/4 c. sugar
    1/2 c. chopped pecans
    1 Tbsp. grated orange rind/peel
    2 11oz. cans refrigerated buttermilk biscuits
    1 3 oz cream cheese - cut in 20 squares ( I use a tub of soft light cream cheese)
    1/2 c. butter, melted
    1 c. 10x sugar
    2 Tbsp. orange juice

    Combine sugar, pecans, and orange
    rind/peel in small bowl.
    Separate each biscuit and place a cream cheese square into center of biscuit and pinch sides together.
    Dip biscuit in butter and then roll in sugar/pecan mixture.
    Stand biscuits on edge in greased bundt pan; space evenly.
    Drizzle remaining butter and sugar mixture over biscuits.
    Bake at 350 for 30min.
    Invert onto serving plate.
    Combine 1x sugar and orange juice and drizzle over warm bread.
    (May be assembled day before; bring to room temp in am and then bake)

    Country Apple Coffee Cake

    2 Tbsp. margarine or butter, soft
    1 1/2 c. chopped, peeled apples
    10 oz. can Hungry Jack biscuits
    1/3 c. brown sugar
    1/4 tsp. cinnamon
    1/3 c. light corn syrup
    1 egg
    1/2 c. pecan halves or pieces
    GLAZE (optional)
    1/3 c. 10x sugar
    1/4 tsp. vanilla
    1-2 tsp. milk

    Using 1 tbsp. margarine, generously grease bottom and sides of 9" round or 8" square pan. Spread 1 c. apples in pan. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces point side up over apples. Top with remaining apples.
    In small bowl, combine remaining 1 Tbsp. margarine, brown sugar, cinnamon, corn syrup and egg; beat 2 min until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces. (arrange pecans nice side up)
    Bake at 350 for 35 min. Drizzle glaze over cake after cooled 5 min.
    (It is ok to prepare day ahead and bake in am!)

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