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

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Pheasant Run Farm Bed and Breakfast
200 Marticville Road
Lancaster PA, 17603
Local call: 717-872-0991
Bob & Vivian Abel

In 1985, Vivian and Bob Abel, two teachers with a penchant for old houses and antiques, purchased a stone farmhouse built in 1842. It was surrounded by 48 acres of pristine farmland and several outbuildings. After renovating the house one room at a time, adding gardens and restoring the outbuildings, the owners turned their attention to preserving the 1809 stone bank barn. In 1998 work was begun to convert the barn into a bed and breakfast that combines today's modern luxuries with the barn's original architectural features. Pheasant Run Farm Bed & Breakfast opened its doors to guests in 2002 and was presented with an award for Adaptive Re-use by the Historic Preservation Trust of Lancaster County. It also received an Award of Excellence from The Keystone Chapter, Associated Builders and Contractors, Inc. for interior finishes. The property remains a working farm with 26 acres of corn and alfalfa crops.

  • Setting:      Country
  • Rooms :     4
  • Cottages :  0
  • Rates:        $95 -145
  • Jacuzzis:     1
  • Fireplaces: 2
  • Children:    12+
  • Full candlelight breakfast
  • Private ensuite baths
  • Antiques and fine furnishings
  • Reception Room for weddings, etc.
  • Our Recipes

    Cranberry Apple Compote

    4 cups peeled, sliced apples (We like Granny Smith apples.)
    2 cups fresh cranberries
    1 tablespoon lemon juice
    1 cup sugar
    1 1/2 cups quick-cooking oats, uncooked
    1 cup chopped walnuts
    1/2 cup firmly packed brown sugar
    1/2 cup butter, melted
    whipped cream or vanilla ice cream

    Layer apples and cranberries in a lightly greased 2 quart baking dish. Sprinkle with lemon juice; spoon 1 cup sugar over fruit. Set aside.

    Combine oats and next 3 ingredients; stir until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake, uncovered, at 350 degrees for 1 hour. Serve warm with whipped cream or vanilla ice cream.

    Yields 8 servings

    Shirred Eggs with Ham and Gruyere

    2 eggs
    2 tablespoons ham, cut in small pieces
    1 tablespoon half and half
    2 tablespoons shredded Gruyere cheese
    salt and pepper

    To make one serving, butter a ramekin, a small shallow baking dish or a 9 ounce custard cup. Scatter the cut up ham over the bottom of the dish and carefully break 2 eggs over the ham. Season with salt and pepper. Drizzle the half and half over the eggs. Sprinkle with cheese. Bake at 325 degrees 12-18 minutes, until whites are set but yolks are still soft and creamy. Let stand about 5 minutes to complete cooking. Serve with toast points. (If you are making several individual portions at one time, baking time will be slightly longer.)

    Chilled Peach Soup

    1 29 ounce can yellow cling peaches in light syrup, drained
    1/4 cup sugar
    1 cup yogurt
    1/4 cup orange juice
    1/4 cup lemon juice
    1/4 cup Amaretto

    In a blender, puree peaches with sugar. Blend in yogurt. Add orange and lemon juices. Add Amaretto and mix until smooth. Refrigerate 8-10 hours or overnight. Pour into dishes to serve. Garnish with a mint leaf, a slice of fresh peach or a small dallop of yogurt.
    Yields 8-10 servings.

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