Heidi from Lititz House preparing breakfast

From Our Kitchen

Fresh baked muffins from Lititz House

Many of our guests have asked for our recipes so we thought we would share some of our more sought after specialties. Feel free to try them out for yourself! Click the recipe name to download a printable copy!

Lititz House Muffin Mix

1 stick of butter
1 1/2 cups sugar
2 eggs
Microwave to melt butter in bowl. Blend in sugar.  Mix in eggs forming an even yellow consistency.
2 1/4 cups flour
1 tsp baking powder
1 tsp salt
Add these ingredients to above mixture, adding 1/2 cup of half and half (you can use yogurt or buttermilk). If making non-fruit muffins add a little more half and half.

This is the basic mixture. Try some optional add ins:

  • About 1 cup blueberries and zest and juice of one lemon OR can use an orange-YUM!
  • About 1 cup fruit (strawberries, peaches, apples and cinnamon, 3 mashed bananas)
  • Cinnamon crunch-add about 1 cup chopped pecans, cinnamon to taste and dash of clove

Spray muffin tins and fill 3/4 full.  Sprinkle tops with sugar. You can use brown sugar and pecan pieces or apple and cinnamon or banana. Bake at 375 degrees for 15-20 minutes. Check tops for doneness. Cool for several minutes. Wrap muffins in cloth napkin in serving bowl to keep warm until serving time ( I place bowl in microwave to keep them warm). Makes about 12-16 muffins.

Lititz House Monte Cristo Breakfast Sandwiches

12 slices thin Italian bread
6 slices of ham or turkey
6 slices of provolone cheese
4-6 eggs
1 1/2 cups of milk dry mustard, salt, pepper
1/2 cup grated cheddar cheese

Basil cheese sauce

1 tsp butter
2 tsp flour
1/2 cup of milk
1/2 cup grated cheese (I use a blend of cheddar and Parmesan)
1 tsp chopped fresh basil (1/2 tsp dried if you don’t have fresh)
Melt butter and stir in flour. Slowly add milk. Heat to boiling. After 1 minute remove from heat. Stir in cheese and basil.

Layer sandwiches in a greased 9×13 pan. Beat together the eggs, milk, mustard, salt and pepper and pour over sandwiches. Scatter a layer of cheese over top and sprinkle with paprika. Can be made the night before. Cover and refrigerate. Bake for 40 minutes at 350 degrees. When serving, cut in half or in triangles. Serve with a basil cheese sauce drizzled over the sandwich triangles.

Harvest Grain & Nut Pancakes w/ Orange-Pecan Syrup

Dry ingredients:
1 1/2 cup oats (ground up)
1 1/2 cup flour (can be whole wheat)
+ 2 tbsp of all purpose flour
4 tsp baking soda
2 tsp baking powder
1 tsp salt
Wet ingredients:
3 cup buttermilk (or yogurt/milk mixture)
1/2 cup vegetable oil
2 egg
1/2 cup sugar

Orange-Pecan Syrup

2 tbsp water
1/4 cup brown sugar
1/2 cup orange juice
Grated orange peel
1/2 cup butter
2 tbsp maple syrup        
1/2 cup honey
1/2 cup chopped nuts
Combine all in sauce pan. Heat thoroughly.

Combine dry ingredients. Mix wet ingredients. Stir all together and add 6 tbs of chopped nuts (can use pecans, walnut, almonds-use processor to chop finely). Ladle about 1/4 cup of batter on lightly oiled griddle.  Cook 2-3 minutes each side