History Clara’s Room Sonshine Room Suite Retreat Anniversary Room Breakfast Room
History
  Located in Old Metamora , convenient to Indianapolis, Cincinnati and Louisville. Built in the 1850’s, this bed and breakfast inn offers a delightful blend of yesterday’s charm and hospitality with today’s comforts and conveniences. After enjoying a relaxing night in a comfortable room and a leisurely breakfast, guests will want to set out to explore […]
Room Details and Amenities
Clara’s Room
  Clara’s Room named after the mother of the origianl owner is the most comfortable room at the inn. I know this because nearly all of our guests that stay in the room are late for breakfast.   It’s seculuded location and its warmth in the winter time makes our guests want to snuggle up […]
Room Details and Amenities
Sonshine Room
.   You will feel like you are sleeping in a garden of beautiful flowers when you choose the Sonshine Room. Located in the back of the inn with immediate access to the back porch and the Breakfast Room, this room has become a favorite of the ladies. This very girly room is decorated in […]
Room Details and Amenities
Suite Retreat
 The Suite Retreat is a two bedroom unit on the second floor. This room is geared toward families or a girls night out. It also works well for groups of hunters, fishermen or golfers. The decorations are appealing to both men and women. Young people love this fifties decor with accents of animal print and […]
Room Details and Amenities
Anniversary Room
  Located in the front of the building with a view of the village, the Anniversary Room is the first choice for couples who are looking for a romantic weekend getaway. This room is tastefully decorated in vibrant colors of greens and reds with a Victorian flare. Two very comfortable reclining chairs are very inviting […]
Room Details and Amenities
Breakfast Room
  Another favorite room where you will be treated like royalty is the Breakfast Room. Again, this is an added ammenity for our overnight guest free of charge. A wonderful breakfast will be served to you that will create pleasant memories of the Metamora Inn. Jo is always searching for new and delicious dishes that […]
Room Details and Amenities

Category: Recipes

100_0926

100_0926Ingredients;

1/2 bushel apples

8 cups granulated white sugar

4 tablespoons ground cinnamon

2 teaspoons allspice

2 teaspoons cloves

Directions:

Wash, dice and place in large stock pot. Do not peel apples but do remove stems.  Cook entire apple with approximately a quart of apple cider.  Bring to a boil, turn down heat to a simmer. Cook until apples are tender and put them through a food mill or strainer to separate the pulp from the hulls and cores. This process preserves all of the natural pectin which gives the apple butter a nice texture and flavor.  Place apple pulp into two very large shallow pans such as a 1/2 sheet cake pan.  Place exactly half of the above ingredients into each of the pans and bake in a 300 degree oven for 3 to 4 hours until apple butter holds its shape and mounds up on a spoon.  Fill prepared canning jars leaving a head space of 1/2 inch.  Cover with clean, hot lids and rings .  Place into a boiling bath with water covering the jars by two inches.  Boil for 10 minutes. Remove and place on dry kitchen towel. Do not touch lids for 24 hours. The lids will pop and seal as they cool. An indented center will be evidence that the lids have sealed. This apple butter will keep for a year or longer for your enjoyment.  Try this on hot buttered biscuits or toast. This makes approximately 11 pints or 22 half pints.

Home Canning
stuffed_french_toast
Strawberry Stuffed French Toast
Author: 
Recipe type: Breakfast
 
I serve this dish with bacon or maple flavored sausage links.  This is my number one request at the Metamora Inn.
Ingredients
  • One loaf of Challah, French, or any type of bread you prefer
  • one 8 oz package cream cheese
  • 8 fresh large eggs
  • 1 cup half and half ( use milk if you prefer)
  • 2 Tablespoons granulated sugar
  • ½ Teaspoon cinnamon
  • dash of salt
  • 1 Teaspoon vanilla extract
  • butter for the grill or skillet
  • 1 pint of fresh strawberries or more if you prefer
  • whipped topping of your choice ( I use the spray can type)
  • powdered sugar for garnishing
  • approximately half cup granulated sugar for the berries
Instructions
  1. Wash and slice strawberries the night before and add granulated sugar to taste. Leave in fridge overnight . A syrup will form from the sugar and juice of the berries.
  2. Allow the cream cheese to come to room temperature for easier spreading. It is a good idea to use day old bread or slice your bread in ¾ inch slices the night before and lay out to dry. Spread softened cream cheese on bread and place second piece on top. (just like making a sandwich) and lay aside while making the egg batter.
  3. Beat together eggs, half and half, sugar, cinnamon, salt and vanilla until blended well. Dip the cream cheese sandwiches into the egg batter making sure each side is completely saturated. This only takes a few seconds on each side. Have your grill or heavy skillet already heated to a medium low temperature using a little Pam spray first and enough butter to coat the skillet. Cook each side to a golden brown. It is important to cook this slowly and use a heavy skillet or grill.
  4. Place in dish, slice diagonally and place in a pleasing manner for presentation. Add sweetened strawberries, whipped cream and powdered sugar.

Breakfast
eggs_and_bacon
Fluffy Scrambled Eggs and Crispy Bacon
Author: 
Recipe type: Breakfast
 
Ingredients
  • 8 large fresh eggs
  • ½ cup sour cream
  • ¼ cup half and half
  • ½ cup shredded cheddar cheese
  • salt and pepper to taste
  • slightly oil your heated skillet
  • 2 Tablespoons butter for skillet
Instructions
  1. Beat together the eggs, sour cream, half and half, cheese, salt and pepper until frothy or well mixed.
  2. Place a small amount of cooking oil and the 2 tablespoons of butter in a heavy skillet and heat to a medium low temperature. When butter is melted and bubbly, add egg mixture and stir to avoid sticking. Do not change your heat setting suddenly or your egg mixture may lose the moisture it has absorbed resulting in a watery solution in the skillet and dry tasting eggs. Keeping the temperature at an even heat, stirring to avoid sticking and removing from heat just seconds before they seem to be done will result in perfectly cooked eggs. The eggs will continue cooking after they are removed from the heat so allow for that when making your judgement.
  3. Preheat your oven to 400 degrees . You may have to adjust according to your oven.
  4. Place individual strips of bacon spaced slightly apart on a parchment lined baking pan. You may also use a pan with a rack if you prefer. Bake for about twenty minutes. Again, this may vary from oven to oven. The bacon comes out flat, not curled and crispy. A perfect addition to the scrambled eggs. My family enjoys sliced fresh tomatoes along with buttered toast and jelly. Add juice and good hot coffee for a well rounded, delicious all-American breakfast.
  5. Enjoy!
Notes
Good tasting eggs should look like the photo above. Scrambled eggs should be soft, fluffy and buttery tasting. They should not be dry and brown nor should they be over stirred to the point of looking like tiny little morsels. Here is my solution based on cooking for 4 people. Add 2 eggs for each extra person as well as a little extra sour cream, salt and pepper to taste.
Breakfast
Maple-Praline-Baked-French-Toast
Maple Praline Baked French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 6-8
 
Tips To avoid butter floating on top and a soggy result, I reduce the butter to 1½ sticks and use about ½ cup less of milk. It is best to let it set for about ½ hour before serving. I serve this with crispy bacon and fresh fruit on the side. Sprinkle a little powdered sugar on top for eye appeal. This is one of my guest’s favorite breakfast. Enjoy!
Ingredients
  • FRENCH TOAST
  • 1 loaf of french bread (13 to 16 ounces)
  • 8 eggs
  • 2 c half-and-half
  • 1 c milk
  • 1 tsp pure vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • dash of salt
  • PRALINE TOPPING
  • 2 stk butter
  • 1 c packed light brown sugar
  • 1 c chopped pecans (optional)
  • 2 Tbsp light corn syrup
  • ½ tsp cinnamon
  • ½ tsp nutmeg
Instructions
  1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
  2. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
  3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  4. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
  5. The next day, preheat oven to 350 degrees F.
  6. PRALINE TOPPING: Combine all ingredients in a medium bowl and blend well. Nuts are optional.
  7. Spread Praline Topping evenly over the bread and bake for45 minutes, until puffed and lightly golden.
  Breakfast
overnight-fruit-salad
Overnight Fruit Salad
Author: 
Recipe type: Breakfast, Dessert
 
Ingredients
  • 3 eggs, beaten
  • ¼ cup sugar
  • ¼ cup vinegar
  • 2 tablespoons butter
  • 2 cups green grapes
  • 2 cups miniature marshmallows
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 medium firm bananas, sliced
  • 2 cups heavy whipping cream, whipped
  • ½ cup chopped pecans
Instructions
  1. In a double boiler over medium heat, cook and stir eggs, sugar and
  2. vinegar until mixture is thickened and reaches 160°. Remove from
  3. the heat; stir in butter. Cool.
  4. In a large serving bowl, combine grapes, marshmallows, pineapple,
  5. oranges and bananas; add cooled dressing and stir to coat.
  6. Refrigerate for 4 hours or overnight. Just before serving, fold in
  7. whipped cream and pecans. Yield: 12-16 servings.
Nutrition Information
Serving size: 1 serving (1/2 cup) Calories: 244 Fat: 16 g Saturated fat: 8 g Carbohydrates: 24 g Fiber: 1 g Protein: 3 g Cholesterol: 84 mg
  Breakfast

Testimonials

  I received the ultimate compliment from a recent visitor from Atlanta, GA.  A gentleman who was part of a  gospel quartet  ,  loved my Hash Brown Casserole and stated at the breakfast table, ” When we all get to Heaven and sit down at that great banquet table with the Lord, this Hash Brown […]

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This was our third time staying in the Sonshine Room. It was wonderful. We have been treated like family everytime.

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I have never been to Metamora before and didn’t know what to expect, but this is wonderful, the room is beautiful. ( Sonshine Room) Can’t wait to see the shops!   Sandy, Denise, Elaine from Decatur, Indiana

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Jo, We always have an amazing time down here at Christmas with “the girls” and this time with our guys was just as fun.  We love the rooms, love the breakfast and love the Metamora hospitality!!   Erica and Brandon Granger

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Jo, thank you for your hospitality. The breakfast was delicious.  You did good!  We loved our room.  A small world-our being from Noblesville area and you being from Noblesville.  We sure enjoyed our visit with you.  Thanks again.   Kay Harris

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My friend Kay and I drove over from north of Indy for our special annual weekend.  We had such a  wonderful time and laughed like kids again.  Thanks for the hospitality and the homey “Sonshine Room”.  We loved it!   Shirley Delph

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G.I. and Jo, thank you so much for an awesome stay!  Beautiful room!  Enjoyed the most delicious breakfast ever for my birthday. Loved our conversation at breakfast! God gave you many wonderful gifts/talents. Your Christmas painting was out of this world beautiful!  Praying that God will give you the desires of your heart to have […]

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My family stays at The Metamora Inn every year and enjoy it very much. It is a clean, comfortable and beautiful place to stay. Jo is an amazing hostess and puts together some of the best breakfasts we’ve ever eaten. We give The Metamora Inn a big “thumbs up”! Bill Smith | Indiana

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I have been to Metamora twice and both times I stayed at the Metamora Inn. The rooms are lovely, comfortable and the owners Willie and G.I. are so sweet & friendly, it’s like visiting kin. Hope to see you soon!

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I highly recommend staying at the Metamora Inn. We went for our 25th anniversary…9 years ago….and have been back at least 20 times since!!! Jo and GI quickly became not just the Inn owners, but our wonderful friends. The food is wonderful but the love of life that these two share with all who stay […]

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