Monday, November 16, 2009

A Sweet Christmas Special at The Barn Inn - MIllersburg OH

On Sunday, December 6, 2009, we, the Holmes County Lodging Council will be sponsoring our 2nd Annual Christmas Cookie Tour of Inns, an event that promises inspiration and holiday spirit.  To our delight and amazement the event has sold out with the exception of six tickets that we here at Inn have purchased and are holding to package with a night stay on December 6.  All Barn Inn house guests staying December 6  will be treated to a complimentary soup and salad dinner at the conclusion of the tour.  Anyone interested in a Christmas Cookie tour/dinner package, please contact us as soon as possible .
This event, benefits Hospice of Holmes County and showcases the uniqueness of each inn and celebrates the advent of the Christmas season with a night of progressive cookie tasting and touring through historic and classic inns amidst festive d├ęcor and merriment.  Each patron of this holiday celebrations tour will  receive a souvenir guide providing directions to 10 inspirationally-decorated inns; the guidebook featuring a “Specialty” cookie recipe from each inn.   Local musicians, spreading yuletide cheer will entertain guests with holiday tunes at some locations along the way.
Properties showcased this year are The Carlisle Inn at Walnut Creek, The Lamplight Inn, The Barn Inn, The Inn at Honey Run, The Guggisberg Swiss Inn, Hilltop Manor, Berlin Hotel & Suites, The Inn at Amish Door, Comfort Suites Berlin, and Zinck’s Inn.
A selection of mouth-watering, freshly-baked Christmas cookies or candies – perfect for gift giving will be offered for sale at some inns.  Concluding the festivities will be a drawing for a $150 gift certificate for a night’s stay in a member B & B.

Wednesday, October 7, 2009

A New Season

Before photo shows Amish man on mechanical lift.
 More than autumn leaves are changing color at The Barn Inn. In September we scraped and painted the 1900’s original Gehrig house located beside the inn. The existing blue roof presented a challenge and, in my opinion, offered only one reasonable color palate – warm natural tans. 

The old farmhouse looking good again!
 To compliment the blue roof, I chose an orange-tinged red for the doors, then added gold on the banister for additional interest and cream for trim. What was once a very “ugly” roof, now looks great and blends harmoniously with the sky above.

Thank God for Sherwin Williams and the power of paint to transform!

Tuesday, August 4, 2009

Millersburg, OH Bed and Breakfast - View Our 360° Tour

We’ve recently updated our site with the addition of a brand new 360° tour of our facility.

See it HERE

Simply Plain Food – Fruit Soup

The mention of an Amish meal evokes thoughts of generous portions of chicken or beef, mashed potatoes, gravy, dressing, noodles, corn, applesauce, salad, rolls, and desserts of all kinds. Such a menu, of course, is typical of an Amish wedding meal, a meal for thrashers, or a family holiday dinner. Their usual summer everyday meal choices; however, are reflective of their way of living, simple and uncomplicated, perhaps green beans from the garden, a grilled cheese sandwich, and fresh garden tomatoes. Rarely mentioned is the fact that, during the summer’s busy harvest season, almost every Amish family enjoys any variety of a quick and convenient peasant-type cold fruit soup. With summer’s heat and no air conditioning in the home, a bowl of cold fruit soup, perhaps banana, blackberry, peach, or strawberry provides the main course for nourishment and refreshment. I have never seen a recipe for this soup in any of our cookbooks; perhaps because it is so almost embarrassingly simple. There is no recipe. You simply, place into a bowl, some fresh fruit, add bread torn into pieces, pour enough cold milk into the bowl to cover the bread and fruit, then add enough sugar to sweeten to taste. Yum! Yes, the bread is soaked in milk, but if you’ve grown up on this soup, it’s a delicious treat! It was not uncommon for us to enjoy it twice a week in the summer.
I asked my Amish neighbor lady how often she might make mashed potatoes for an evening meal. She thought about once or twice a month, so the big Amish meals are just as wonderful a treat for the Amish as they are for the “English” as they refer to all others outside their close-knit society.

Saturday, June 13, 2009

The Barn Inn Gardens

We’ve added a new feature to The Barn Inn, a European-style, two-tiered water fountain featuring a base of century old moss-covered sandstones, topped with heavy urn planters.  The fountain’s 10′ x 10′ base utilizes remnant barn stones from another barn that for a long time, were hidden in high weeds behind our barn.
My inspiration for the water fountain and natural-material walkway resulted from a web search for a unique water feature.  I was inspired by a marble water fountain that had an enormous price tag of $15,000!  Far too pricy for me!  Remembering that we had extra barn stones in our back yard, I began sketching my plans to make a European-style fountain on “the cheap”.

To complete my feature, I purchased and faux stained concrete statuaries, including a pair of lions, a peasant girl, a bench, and urns.  My faux sandstone creations are quite pleasing and realistic, resulting in a bargain-priced project.  The greatest expense was in the cost of a contractor to set the stone and for electricians for lights and power to the fountain.
Additional landscaping of perennial beds beckon guests to the footbridge and into the backyard park and gazebo.  Stop in some time to see our gardens, fountain, and backyard park.

Saturday, June 6, 2009

The Duggar Family Stays at The Barn Inn

There was much excitement at The Barn Inn when TLC’s Duggar family with 10 boys and 8 girls along with parents, Jim Bob and Michelle, Jim Bob’s mother, and their oldest son’s wife, Anna along with Anna’s sister stayed here on Sunday, May 31.
The Duggars made the decision to come to Amish Country on Friday, May 29, while en route to Ohio. I think I lost two night’s sleep over the excitement.
The Duggars large motor home with 23 people on board pulled in at about 7:30 p.m. Sunday night, and our first order of business was to show them through the inn so that Jim Bob and Michelle could decide who should sleep where. Everyone filed through like a giant follow-the-leader game, older siblings holding the hands of younger siblings, very orderly and very quietly. Two youngsters, like serious professionals snapped shots of nearly every room in the inn. After touring the barn, Paul and Michelle planned where everyone would sleep.
The Duggars, who home school their children, have been communicating with a local Mennonite family, so they visited them before retiring for the night. Monday morning met us with sunshine, 23 Duggars, and the film crew from TLC eating, shooting photos, feeding Matilda (our goat), and preparing to visit a local Amish family.
Monday they were filmed as they spent the day with Noah and Mary Yoder and their children. They enjoyed fellowship, comparing life’s experiences, enjoying buggy rides, and a traditional Amish family meal of mashed potatoes, roasted chicken and strawberry pie.
Memories were made and a good experience was had by all.
“18 Kids and Counting” airs on TLC Tuesday night at 9 p.m. For more information visit: Look for the Amish Country visit to air late summer, 2009.

Wednesday, June 3, 2009

Carrot Cake Pancakes

Carrot Cake Pancakes
2 1/2 C. all-purpose flour
4 T. finely chopped pecans
4 t. baking powder
2 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
Dash nutmeg
2 eggs, lightly beaten
2/3 C. packed brown or granulated sugar
2 3/4 C. buttermilk
3/4 C. milk
2 C. finely grated carrots
1 1/2 C. golden raisins
Cream Cheese Spread
8 oz. cream cheese-soft
1/2 C. powdered sugar
1/3 C. milk
1 t. vanilla
Dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine eggs, sugar, milk, carrots, buttermilk and milk; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by ¼ cupful onto a greased hot griddle. Turn when bubbles form on the top of pancakes; flip and cook until golden brown. For topping, blend cream cheese, powdered sugar, milk and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

Wednesday, April 22, 2009

Amish Highways & Byways Map

Lose yourself in Amish Country… without getting lost! Here’s what people are saying about Ohio’s Amish Highways & Byways Map:
“If you want to see the real Amish Country, get a copy of Ohio’s Amish Highways & Byways Map, and hit the back roads!”
“Ohio’s Amish Highways & Byways is the definitive map of Ohio’s Amish Country. Nothing else even comes close to the details and accuracy that the folks at Overland Publishing have accomplished here.”
“Ohio’s Amish Higways & Byways Map will give even first-time visitors the only tool they need to become seasoned backroads explorers.”
Cost: $5.45
Price includes the shipping and handling.

Millersburg, Ohio Bed and Breakfast Special Touches - Flowers, Chocolate, Cheese, & Crackers

 Roasted deluxe cashew/nut mix and Dutch chocolate covered pretzels. $12.00
One half pound assorted fine chocolates.          $8.00
Cake for two (white or chocolate). $15.00
Cheese, cracker, & fruit platter. $18.00
Dining out at the Inn at Honey Run. $40.00
Sparkling juice. $6.00

Flowers (48 hour notice on all)
Garden mix $35.00
One dozen carnations in a vase. $35.00
Single rose in bud vase. $10.00
Three roses in bud vase. $20.00
One dozen roses in vase. $50.00
(cost of roses is higher in certain holiday seasons; Valentine’s Day)

Massage and Spa Treats Package

Includes all the items in the Spa Treats and Golden Memories Basket, and you’ll also get a voucher good for a 60 minute Serenity Massage right next door at The Spa at Honey Run. ( Find out why this all-organic spa is quickly becoming Ohio’s Premier destination spa, featuring seasoned therapists in the heart of the woods. The massage can be received by one person or split between two, or choose a couple’s treatment and you will both receive a 60 minute massage. This package is subject to therapist availability so, be sure to schedule in advance!
Single: $130 (includes one 60 minute massage and one full basket)
Couple’s:$220 (includes two 60 minute massages and one full basket) **Tax and gratuity not included

Spoiled Rotten!!! – Weekend Package

Book a two-night stay with the one you love and be truly spoiled. Upon arrival you will find in your room, a 1 pound box of assorted Coblentz fine chocolates, Breckenridge Sparkling Golden Peach Juice and Cheese Basket including Baby Swiss Cheese, crackers, and fine cashews.
Shop Holmes County, then upon arriving back to The Barn Inn, let us spoil you with a 30-minute foot massage for each of you by a licensed reflexologist.
On the evening of your preference, we will bring hor d’oeuvres to the comfort of your room.
Price: Cost of room of choice plus $110.00 (couple) and one week advanced notice.

Classic Barn Inn Cheese Assortment Basket

A top-selling box filled to the brim with all the local Amish favorites. Two bottles of non-alcoholic sparkling Cold Duck, a blend of red and white grape juices, three award-winning cheeses, Troyer’s Trail Bologna, gourmet mustard, hand-dipped chocolates, teas, & crackers.
Cost: Price of room plus $40.00

Spa Treats and Golden Memories Basket

You are in for a treat! Take home a unique keepsake book featuring history and anecdotes from the inn with stunning photographs inside and outside the property. Plus, you get these rare and 100% organic treats: Vermont Soap’s Sweet Orange Bath and Shower Gel, Midnight Oil – the planet’s most nourishing and rich massage oil, a bottle of Pure Lavender Spray Mist and a hand-made “little love note” by Ohio writer/artist Alana Generson.
Price: $50

Breckenridge Sparkling Juice & Cheese Basket

This basket selection offers a bottle of full-flavored non-alcoholic Breckenridge Sparking Peach Juice, two 6.3 oz. bottles of non-alcoholic Sparkling Cold Duck Grape Juice, Holmes County Guggisberg Baby Swiss Cheese, two specialty cheeses, crackers, fine cashews, ½ lb assorted chocolates and a sampler package of Holmes County jellies.
Cost: Price of room plus $50.00.

Quiche Casserole

1 – 8 oz can Pillsbury Big & Flaky Crescent rolls
Approximately 8 slices Swiss Cheese (enough to cover pastry in pan)
5 eggs (slightly beaten)
3/4 cup milk
1 Tablespoon minced onion
6 slices bacon (fried & crumbled)
1 Tablespoon parsley
1/4 Teaspoon Season Salt
1/4 Teaspoon Pepper
1 Tablespoon honey mustard if desired
Open the crescent rolls and firmly press them into a lightly greased 13” x 9” pan. Place Swiss cheese slices on top of the pastry dough, enough to cover dough. In a small bowl combine eggs, milk, onions, salt & pepper, and honey mustard if desired. Pour egg mixture over dough. Sprinkle with bacon bits and parsley. Loosely cover with foil and bake at 375 for about 1 hour, 15 minutes or until done. Cool 10 minutes, cut and serve. This recipe is the home version of what I serve at the Inn.

Sunset Dinner Cruise At Atwood Lake

We need a minimum of 20 people for the cruise. Cancellations can be made up to 5:00 the previous day. Tours can be scheduled up to 24 hours in advance. This will begin after Memorial Day and run all summer. Some evenings may not be available due to prior commitments. We will list the available dates month to month in advance.

5:15 P.M. Depart from Berlin Elementary School Parking Lot. We will use the 25 passenger bus.
6:15 P.M. Arrive at the Atwood Marina # Enjoy a 2 hour Sunset Cruise with a meal. (Menu TBD)

Available dates include: June 1-5, 8-13, 17-20, 22-26, 30.

Cost: $59 per Adult. Includes transportation, meal, and tip, 2 hour cruise on the 50 passenger pontoon boat.

Holiday Baked Egg

This recipe is convenient because you can make the exact number of servings you desire.
1 Package Phyllo Dough
Bacon, microwaved, cut into 1″ pieces (1 piece per serving)
Swiss cheese
Pinch each, Garlic powder, salt, & pepper
Cheddar Cheese, shredded
Medium Salsa
Mushrooms, sliced and sauted
Spray small round tart pans, 4 1/2 inches x ½ inch deep, with cooking spray. Cut phyllo dough into about 5″ squares. Place three squares in each pan. Place 4 – 5 pieces of microwaved bacon pieces inside the rim, then place small pieces of swiss cheese inside the tart just inside the rim in a circle. This will create a “nest” for the egg, so the egg stays centered. Sometimes if the egg yolk bumps against a piece of fried bacon, the sharp edge will break the yolk.
Sprinkle spices on egg; place a heaping teaspoon of salsa on one side of the egg and garnish with cheddar cheese and mushrooms if desired.
Bake 350 degrees for about 35 minutes.
NOTE: Phyllo dough keeps well in the freezer if kept in a Zip-Loc bag. I thaw and use only what I need.

Apple Crisp

6 tart apples 2 tablespoons lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup water
Topping 1 cup flour
1 cup brown sugar
1 2/3 cups rolled oats
1 teaspoon cinnamon
3/4 cup butter, softened to room temperature
Preheat oven to 350. Peel, core, and slice the apples. In a large bowl combine them with the lemon juice, sugar, cinnamon, and water. Place evenly over the bottom of a greased 9” x 13” pan. To make the topping, combine all ingredients and mix until crumbly. Sprinkle over the apples. Bake at 350 for approximately 1 hour. Serve with ice cream or whipped cream.

Creamy Scrambled Eggs

Serves 4
8 eggs
1/4 teaspoon salt
1/4 cup milk
Dash of freshly ground pepper
2 tablespoons butter
8 ounces cream cheese, cut into 1/2” cubes
1 tablespoon fresh cut green onion tops
1 teaspoon parsley for garnish
In large bowl beat together the eggs, milk, salt and pepper. In a large, and lightly oiled skillet , heat the butter to sizzling. Pour in the egg mixture. When the eggs just begin to set on the bottom, run a spatula underneath, lifting up the cooked egg and letting the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces and chopped onions. Continue cooking in the standard manner for scrambled eggs. When the eggs are set, the cheese will be melted. Serve immediately, garnished with the chopped parsley.

Baked Oatmeal

2 cups oatmeal, quick or regular
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
2 eggs
1/2 cup applesauce
1/4 cup brown sugar
1/2 cup dried cranberries (optional)
1 teaspoon vanilla
Preheat oven to 325. In a large bowl combine the oatmeal, baking powder, and salt. In a separate bowl mix the milk, eggs, applesauce, oil, and vanilla until blended, then pour into the dry mixture. Add cranberries. Refrigerate for several hours or overnight. Pour into a greased casserole dish. Bake at 325 for 45 – 60 minutes until done. Serve hot, topping each serving with vanilla and another flavor or yogurt. Top with several slices of strawberries, peaches, or a few blueberries. This presents beautifully when served with two kinds of yogurt and two fruits, and this is a very healthy dish. Serves 6-8.

Quiche Casserole

1 – 8 oz can Pillsbury Big & Flaky Crescent rolls
Approximately 8 slices Swiss Cheese (enough to cover pastry in pan)
5 eggs (slightly beaten)
3/4 cup milk
1 Tablespoon minced onion
6 slices bacon (fried & crumbled)
1 Tablespoon parsley
1/4 Teaspoon Season Salt
1/4 Teaspoon Pepper
1 Tablespoon honey mustard if desired
Open the crescent rolls and firmly press them into a lightly greased 13” x 9” pan. Place Swiss cheese slices on top of the pastry dough, enough to cover dough. In a small bowl combine eggs, milk, onions, salt & pepper, and honey mustard if desired. Pour egg mixture over dough. Sprinkle with bacon bits and parsley. Loosely cover with foil and bake at 375 for about 1 hour, 15 minutes or until done. Cool 10 minutes, cut and serve. This recipe is the home version of what I serve at the Inn.

Oatmeal Pancakes

4 cup oats (oatmeal, quick, or regular)
1/2 cup melted butter
4 cups buttermilk
4 eggs
1 cup milk
1/3 cup sugar
1 cup flour
2 teaspoon baking powder
2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
I prefer quick oats. Stir melted butter into oatmeal, then mix in all other listed ingredients together. Mix at least 8 hours ahead so that the oatmeal soaks in liquids. If too thick, add a little more milk. This batter freezes very well.

Pecan Pie Bars

Crust: 3 cups of flour
4 tablespoons brown sugar
1 cup margarine
Mix into crumbs and press into a large lightly-greased baking sheet. Bake at 350 degrees for 15 minutes.
Filling: 6 eggs, beaten
1 1/2 cups light corn syrup
1 1/2 cups brown sugar
2 cups chopped pecans
6 tablespoons margarine, melted
1 tablespoon vanilla
3/4 teaspoon salt
Mix ingredients and pour over baked crust, return to oven and bake for 25 minutes or until lightly browned.

Monday, March 9, 2009

Push Pastry

1 1/2 C. Flour
1 T. Sugar
1/3 t. Salt
2 T. Milk
1/2 C. Canola Oil
Mix all together and press in pie pan.