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Inn The Kitchen with Rosalie

Rosalie, Your Innkeeper, finds great pleasure in creating delicious breakfasts for her guests, loves cooking and enjoys a large library of cook books, as well as creating her own recipes. When you come into the Inn's beautiful, warm and inviting dining room and sit down to a scrumptious candlelit breakfast you will find yourself pampered as you are served a memorable breakfast.

Rosalie is always very happy to share her reciepes so don't be shy - let her know and she will gladly provide you with a recipe you request.

As a young wife and other, boiling water was originally a challenge. Rosalie in time mastered culinary arts, becoming colleagues with numerous Acclaimed Chefs (who also participate in our cooking schools). She honed her cooking skills, which enabled her to open an Inn famed for its gourmet breakfasts, and to become a cooking instructor herself. Besides hard work, experimenting, and continuing education, she credits three people for guiding and teaching her the finer points of kitchen craft: Her sister, her mother, and her mother-in-law, from whom she learned so much. Therefore, we lovingly dedicate this page to Judy Osgood, Floy Strosnider and Wanona Larkey respectively.

Frequently Requested Recipes


Preheat oven to 350 degrees. Spray or grease a two-quart casserole dish with cooking oil, but I prefer two 9" pie plates so I can slice it into pie shape servings instead of square servings if using a casserole dish. I typically get 5 cut pieces out of each pie or 6 smaller slices.


12 Large eggs
1 cup plain yogurt (I use low fat - not fat free)
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter
2 1/2 cups shredded hash brown potatoes (fresh or frozen, thawed)
1/4 cup each onion and yellow peppers - finely chopped
2 to 3 shakes Tabasco
1 1/4 cup grated sharp cheddar cheese (finely grated is best)


Beat eggs, yogurt and salt together.

Melt butter and lightly saute onion (and pepper). Add potatoes. Stir to mix and slightly saute potatoes with onion and brown a bit.

Mix onion/pepper, and potatoes with egg mixture and lightly stir to blend ingredients. For a bit of added flavor, I take 1/4 to 1/2 cup of the grated cheddar cheese and mix in with egg/yogurt mixture and save the rest of the cheese for the topping before putting in oven.

Pour into casserole dish. Can use a 2 - 9" pie plates. Sprinkle grated cheese over casserole. One other method... don't add sauteed potato/onion mixture with eggs - instead press sauteed potatoes into sprayed muffin pans - about 1 1/2 dozen - then pour egg mixture over and top with a little cheese. They come out really nicely as individual round servings. They take 20 to 25 minutes - check to be sure knife comes out clean.

Bake at 350 degrees for approximately 25 to 30 minutes or until knife comes out clean when inserted. Let set for 5 minutes before cutting. You can cut pies into 5 or 6 pie shape pieces for a generous serving or smaller if desired.


Preheat oven to 350 degrees. Coat an 8-1/2 x 4-1/2 inch loaf pan with nonstick spray.


1-1/2 cups sugar
1/4 pound (1 stick) butter
2 large eggs, lightly beaten
2-1/4 cups all-purpose flower
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups mashed banana*
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup chipped walnuts
1 cup semisweet chocolate morsels


Beat sugar and butter at medium speed with electric mixer until well blended. Add eggs, beating well.

Combine flour and baking powder, soda, and salt in a separate bowl. Add to the butter mixture, beating well.

Combine banana, vanilla, buttermilk, nuts, and chocolate morsels. Add to flour and butter mixture, beating well.

Pour batter into loaf pan. Bake 1 hour and 15 minutes or until tester comes out clean. Yields one loaf.

*When you have bananas going soft and getting brown, you don't have to use them right away. Simply place them in a bag with the peel still on, and freeze. Then, when you need banana for a recipe like this, just remove them and allow to thaw at room temperature!


If you love cooking, enjoy learning new techniques and recipes, are interested in cooking shows on television or live demonstrations, then our Acclaimed Chef Cooking Classes are for you. Click here for more information.

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Our Rooms

Annville Inn features five unique guest rooms, each with a private bath.

English Manor Suite Great Southwest Room Secret Room Country Comfort Room Mardi Gras Room


"The Annville Inn is, by far, the most inviting B&B we've visited. No details were left out when it came to decor and amenities in the 'English Manor.' We truly enjoyed every moment of our stay. Rosalie's warm hospitality and absolutely delicious cooking contributed to a very relaxing, refreshing weekend! A unique highlight to our stay was the cozy home theatre-what a great idea!"

- Chad & Christy

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