McKenzie House Bed & Breakfast Recipes

Enjoy some of our favorite recipes from our Amish Country Bed & Breakfast Group Innkeepers in Elkhart County, Indiana.

 

McKenzie House Bed & Breakfast

Guests continue to say “Amish Country’s Most Outstanding Experience.” Book today – Enjoy your next getaway with us. Distinguished TripAdvisor® “Award of Excellence” winner – six straight years. Hosts: Sherry & Bruce Hamilton

52215 SR 13, Middlebury, IN 46540 (574) 825-9787

 

 

Fresh Apple Cake

4 cups finely chopped apples
2 cups sugar
2 eggs
¾ cups oil
2 ½ cups flour
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt
1 cup raisins
2 cups finely chopped nuts

 

  1. Grease and flour a tube pan
  2. Pour sugar over apples and let stand 10 minutes
  3. Beat eggs and oil- mix with apples
  4. Add flour, cinnamon, nutmeg, baking soda, salt, raisins and finely chopped nuts.
  5. Fold together with apple mixture
  6. Pour into pan
  7. Bake at 300* for 1 hour or until done

 

Quick Breakfast Empanadas

½ pound bacon (about 10 slices)
1 package (15 oz) refrigerated pie crust
9 eggs, divided
1 tsp water
1 tsp salt
Dash black pepper
1 TBS butter
2 cups (8 oz) Mexican-style shredded cheese, divided
4 TBS salsa

  1. Preheat oven to 425
  2. Spray baking sheet with nonstick cooking spray
  3. Chop bacon into ¼ inch pieces, and then cook bacon in a large skillet over medium high heat. Drain bacon on paper towels and wipe out skillet
  4. Cut pie crust in half to make 4 semicircles; place on prepared baking sheet
  5. Beat 1 egg and water in a small bowl until well blended; set aside
  6. Beat remaining 8 eggs, salt pepper in medium bowl until well blended
  7. Heat large skillet over medium heat
  8. Add butter, coat bottom of skillet
  9. Sprinkle bacon evenly in skillet
  10. Pour eggs into skillet and cook 2 minutes without stirring; after 2 minutes, gently stir until eggs from large curds and are slightly moist
  11. Transfer eggs onto plate to cool
  12. Spoon ¼ of cooled scrambled egg mixture onto half of each semicircle of   pie crust
  13. Reserve ¼ cup of cheese; sprinkle remaining cheese over eggs
  14. Top with salsa
  15. Brush inside edges of each semicircle with reserved egg-water mixture
  16. Fold dough over top of egg mixture and seal edges with fork, making 4 empanadas
  17. Brush tops of empanadas with remaining egg-water mixture and sprinkle with reserve cheese.
  18. Bake 15 to 20 minutes or until golden

 

 

Orange Zinger

2 cups orange juice
1 cup lemon-lime carbonated beverage
4 TBS orange liqueur

  1. Pour ingredients into a pitcher
  2. Combine all ingredients
  3. Serve over ice in 4 glasses

Comments are closed.