Sunday, February 21, 2016

Gretna Theatre -- 89th Summer Season!

Season Lineup for 2016 includes:

June 23-26 Bruce in the USA: A tribute to Bruce Springsteen
June 30-July 3 Breaking Legs, a mob comedy
July 14 - 24 Disney's Tarzan, the Broadway musical based on the film
August 4-6 It Shoulda Been You, a new Broadway musical comedy
August 25-28 8 Track: the Sounds of the 70s

Contact the box office and get YOUR tickets today!

Box Office 717-964-3627
Admin Office 717-964-3322

Wednesday, August 27, 2014

Gluten-Free Pumpkin Muffins

The first thing you should know is I make my own gluten free flour mix.  I follow the gluten free goddess recommendations.  That is 700 grams of grains and 300 grams of starch.  I have several mixes depending on what I am baking and who is coming to breakfast.  If the guest I am serving can eat certified gluten free oat flour then I may use that as one of my grains in my mix.  Regardless I always make the mix up ahead of time, and have a couple of the mixes on hand.  That way when the creative juices are flowing, I am already ready to rock.  :)

Today, I wanted to make a corn muffin.  I wanted it to be gluten free and dairy free. If you wanted to make it vegan all you need do is use Ener-G Egg replacer.  It is as easy as that.

Tested today on my guests, Gluten Free Pumkin Muffins.

3 fresh farm eggs or Ener-G Egg Replacer for two eggs
1/2 cup light olive oil
3/4 cup pumkin puree (yes mine is fresh too)
3/4 cup dark brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1 cup Gluten-Free cornmeal
1 cup gluten free all purpose mix*
1 tsp baking powder
1/2 tsp salt

I placed all the ingredients in a bowl and hand mixed gently until well blended.  Then using a rubber spatula and table spoon I tried to put equal amounts of my mix into 12 muffin tins. I don't use liners, just lightly oil the bottoms of the cup with light olive oil. (no sprays...please)

Preheat your oven to 400 and then drop the temperature down to 350.  Place your muffin tin in the center of the oven fully loaded and bake for 20 to 35 minutes or until the muffin feels firm but still moist.  Pull the muffin tray out of the oven and remove the muffins to cool on a wire rack.

I served mine with orange blossom honey.  The cornmeal gives this muffin a slight texture.  It is very good and slightly sweet.  Enjoy!

This receipe was adapted from the Gluten Free Goddess.

*What was in my all purpose gluten free flour mix? Certified GF Oat flour, Quinoa flour, Sorgum, Coconut flour, Arrow root,  Potatoe Starch and Tapioca Starch.

Happy baking!  GF Style.

Sunday, December 29, 2013

Cranberry nut gluten free bread! Yum...

1 cup sorghum
1 cup tapioca starch
1/2 cup almond flour
2 tsp baking powder
3/4 tsp zanthan gum
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 allspice
1 cup applesauce
1 cup brown sugar or coconut palm sugar
1/3 cup light olive oil
1 egg
1 tsp vanilla
1 tsp brandy flavor or the real thing :) your choice
1 cup frozen cranberries (I use whole but you can chop them up if you want)
1/2 raw nut mix with pumpkins seeds (this is a mix I mix up myself, but you can use any nuts you like such as pecans and hazel nuts)

In my very new kitchen aide mixer with whisk attachment I placed the sorghum, tapioca, almond, baking powder, nutmeg, cinnamon, allspice and sugar and mixed thoroughly.  Then I added the applesauce, oil, egg, vanilla and brandy and whisked until smooth.  I let the mixer whisk for about 3 minutes, then turned off the kitchen aide and folded in the cranberries and nut mixture.

I used a glass 9 inch bread pan lined with parchment paper, poured the bread mixture in and placed it in a preheated 350 degree gas oven for 60 minutes, then checked it, and cooked it for another 10 minutes. Leave the loaf in the bread pan on a wire rack until completely cool.  Once cool, I pulled it out of the pan and leaving it still wrapped in the parchment paper, placed it in a bread bag until morning, sitting on the counter.  I actually waited until the next morning to cut into it and it was a wonderful experience for the taste buds!   This bread is moist and goes well with coffee or tea or all by itself.

I served this bread with poached eggs and a sausage potato apple hash accompanied with a poached pear with raspberry simple syrup.   Yummmmmm.

Happy eating!  Dawn
Speedwell Forge B&B

Thursday, August 29, 2013


Milk, it does a body.... good? Maybe.

I am learning a lot about milk these days.  Cows milk, goat milk, coconut milk, almond milk, soy milk.  What other milk is there?  I know I am missing some milks...

I grew up on a dairy farm in Lancaster County PA.  Right here in Lititz Pennsylvania.  I am not sure how many cows we had or even what kind they were.  They were big and black and white.  They weren't aggressive,  just big.  I was very young and just watched for the most part.  Cow was actually my first word.  Mum was none to please with that. I was the youngest so my job was to stay out of the way, play in the calf pens and help clean the manure out of the stalls.  I loved loved loved milk.  Ice cold and fresh.  Mom would use the cream for our cereal and I could and if allowed would drink gallons of cold milk.  Yum!  Life was good.  (Dad always said you don't need to drink milk once weaned)  Ha!

I remember making ice cream in the basement.  There was an ice cream maker just beneath the stairs and I would watch it churning away.  At least I think I did.  You know how some memories just linger a little out of reach, you can see them but not really.  I have a lot of those.  :)  Anyway, I love milk.

Well the years went by and I moved to California and then I moved home.  Along the way milk started not liking me.  How very sad.  Was it something I said?  I would drink it and get terrible pains. Actually I would eat and get terrible pains.  Sometimes a lettuce leaf would set me to feeling like someone has misplaced their ice pick in my abdomen!   I went to the doctor and he said I had a nervous stomach and gave me pills.  A few more years, and the pain came and went, and then it stayed.  I slowly, then quickly lost weight.  Yea!  I was losing weight.  I always wanted to do that. :)  Hehe, so the doctor agreed to do a couple more tests.  You want to look where?  Arg.  So they did their tests and I was told I had ulcerative colitus.  Years later they would discover it was viral colitus.  No more milk, no more ice cream, NO MORE CHEESE?!  Boohoo! 

Well that was years ago and I cook with coconut milk and almond milk and soy milk depending on the dish.  I have also discovered that raw milk and goats milk don't hurt me or make me wish I could curl into a ball just a little tighter around that little pillow and it would not hurt.

Now I own and operate a bed and breakfast in Lancaster County Pennsylvania, Speedwell Forge B&B.  I serve breakfast almost every morning.  I will cater to any dietary restriction, food allergy, food lifestyle, whatever!  I have felt the pain and I understand it, and I am here to tell you not to give up on the flavor.  It is there all around you.  Reach out and savor the moment! 

Sunday, July 21, 2013

Lititz Pennsylvania

Coming up Lititz Craft Show!  When? Saturday, August 10, 2013 (36th annual) from 8AM to 4PM - rain or shine at the Lititz Springs Park, Main Street and Broad Street in Lititz PA 17543 (Lancaster County Pennsylvania.)

Lititz Rotary Craft Show event. Main Street AND Broad Street in downtown Lititz will be closed to traffic to allow the streets to become a huge arts and crafts show and streets festival with lots of vendors.

Speedwell Forge B&B is only 10 minutes from downtown Lititz PA.  See you there!  

Monday, June 3, 2013


Yes I do share my recipes, but that does not mean they will cook the same for you.  I have base recipes but then I add other ingredients depending on what I have in the kitchen.  The spices changes from time to time, as my likes and dislikes change and my grasp of food grows.  I also forget what I did last time I made it.  Darin says I should write down what I am cooking.  He also threatens to hide a camera in the kitchen so he can film what I throw into the mix. I suppose he believes if I know what I did I could recreate the same meal.  Then again, maybe not.

Yes I am happy to share my recipes.  Don't forget to ask, I may forget to share.  Memory is not quite what it used to be.  Maybe it never was and I just romanticize of how my memory used to be.

No I am not professionally trained.  I have cooked all my life.  Sometimes more the other times.  I have grown as the years pass.  I will always try new things, that is in my nature.   But there will always be the old stand byes.