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Cobblestone’s Blueberry Muffins By 1837 Cobblestone Cottage

Makes 6 Jumbo Muffins

           Lemon Sugar Topping ~
1/3 cup granulated sugar
finely grated zest from 1 lemon

Muffins~
2 cups blueberries
1 1/8 cups sugar plus 1 teaspoon
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
4 tablespoons unsalted melted butter
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
 

For the topping:
Stir together sugar and lemon zest in a small bowl

For Muffins:

Preheat oven to 425 degrees. 

Spray jumbo muffin tin with nonstick cooking spray.

Bring 1 cup of blueberries and 1 teaspoon of sugar to simmer over medium heat in a small saucepan. Mash the berries and stir often until the berries have broken down and mixture is thickened and reduced to 1/4 cup. This should take about 5~8 minutes, cool to room temperature. 

Whisk together the flour, baking powder, and salt in a large bowl. In a medium bowl, whisk 1 1/8 cups of sugar and eggs until thick (~45 seconds). Slowly, whisk in the butter and oil until combined. Next, whisk in buttermilk and vanilla. Fold the egg mixture and remaining cup blueberries into flour mixture, until just moistened. Be careful not to overmix. 

Transfer the batter to muffin cups so that the batter completely fills the cups. Next, add a teaspoon of the cooked berry mixture into the center of each mound of batter. Use a toothpick to gently swirl the berry filling into the batter. Then, sprinkle the lemon sugar crumble evenly over the muffins. 

Bake for 20~23 minutes, or until the muffin tops are golden. Cool the muffins in tin for around 5 minutes, then transfer to wire rack and cool for an additional 5 minutes before serving

 

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Coconut Bread by Glass Magnolia Bed & Breakfast

Ingredients:

2 c sugar
1 c buttermilk
4  eggs
1 c  oil
2 tsp coconut extract
1/2 tsp baking soda
1 c coconut
1/2 tsp baking powder
1/2 tsp salt
2 c flour
1 c coconut flour
1 c walnuts or macadamia, chopped

GLAZE

1/2 c sugar
1/4 c water
1 tbsp butter
1/2 tsp coconut extract

Directions

  • Preheat oven 325
  • Combine sugar, buttermilk, eggs, oil and extract. Mix well
  • Add flours, baking soda, baking powder and salt. Mix well
  • Stir in coconut and nuts
  • Pour into 2 greased loaf pans. Sprinkle extra nuts and coconut on top if desired. Bake for an hour.
  • To make glaze, heat ingredients in a small saucepan over medium heat until sugar is dissolved.
  • Put loaves on a rack over wax paper to catch the extra glaze. Poke holes in cake and pour glaze over, letting it soak in. Pour more as it soaks in until all gone and glazed to your liking. 

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The Perfect Lemon Muffin

The Perfect Lemon Muffin

 

INGREDIENTS
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 2 large eggs
  • 1 heaping tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla
  • Don’t Forget the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Lightly grease or line a muffin pan with paper cups. Set aside.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda and salt. In a medium bowl combine the buttermilk, melted butter, eggs, zest, lemon juice and vanilla. Add in combined liquid ingredients with dry and mix just until combined.
  3. Scoop into prepared muffin pan and bake for 15-20 minutes or until tops spring back when lightly touched. Cool before frosting, if desired.
  4. FOR THE GLAZE: Combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.
  5. Makes 12 muffins
RECIPE NOTES

**If baking without a muffin liner allow the muffins to sit in the pan 5-10 minutes before removing.

 

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Molasses Cookies by Inn On The Main

Molasses Cookies

Melt 3/4 c. shortening (partially cool)
1 c. sugar
1/4 c. molassas
1 egg
2 tsp. baking soda
2 c. sifted flour
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
Mix sugar and shortening, then egg. Mix combined dry
ingredients. DO NOT OVERMIX. Make 1" balls and coat
in sugar on a baking sheet. (I refrigerate for 15 min. or more
before baking).
Bake at 375 for 8-10 minutes (I tend to bake them only at
9-10 min. to make them softer. I cook them on stone.

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Salted Double Chocolate Muffins by 1837 Cobblestone Cottage Bed and Breakfast

salted double chocolate muffinsPrep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 8

 

 

 

 

 

INGREDIENTS

  • 1 scant cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 tablespoon cocoa powder (I used dark cocoa)
  • ⅓ cup sugar
  • ½ cup milk
  • 2 tablespoons strong coffee
  • 3½ tablespoons vegetable oil
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup chocolate chips
  • sea salt
  • ½ cup powdered sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon milk

INSTRUCTIONS

  1. Preheat the oven to 400 degrees 
  2. Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.
  3. Pour the milk, coffee, oil, egg, and vanilla into the bowl. Mix the dry and wet ingredients together until just combined. Add the chocolate chips.
  4. Spoon into a prepared muffin tin, filling each cup about ¾ full. Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops.
  5. Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze. Add milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.
  6. After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt. Serve with a glass of milk

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FRENCH TOAST CRÈME BRULEE

1 loaf Challa, Cinnamon Bread, Italian Bread (day old)
1 stick Butter
1 cup Brown Sugar
2 tbsp. Light Corn Syrup
8 Eggs
1 ½ cups Milk or amount equal to eggs
1 tbsp. Grand Marnier (optional)
1 tsp. Vanilla
¼ tsp. Salt
 
Thickly slice bread, remove crust.  Spray large baking dish with Pam.  
 
Melt butter, brown sugar and corn syrup in large microwave-proof measuring cup.  Microwave until smooth and thick (about four minutes; stir half-way through).  Pour evenly into pan. Hot!  Hot!  Hot!
 
Combine eggs, milk, vanilla, Grand Marnier and salt.  Soak bread and place in ramekin on top of sugar mixture.
 
Cover.  Refrigerate overnight or freeze.  If frozen, defrost in refrigerator overnight when ready to use.
 
Preheat oven to 350 degrees. Flip bread over.  Bake 30 minutes.  Flip again and top with fresh fruit of your choice strawberries, blueberries, raspberries, peaches, etc…, sprinkle with confectioner’s sugar and serve.
 
For those with dietary restrictions, egg whites can be used instead of whole eggs.  Lactose-free milk and unsalted Fleischman’s magarine can be used for those with lactose sensitivity.

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Cranberry Nut Bread

Ingredients:

Inn of the Week Los Gatos Bed and Breakfast Penn Yan, NY

Inn of the WeekLos Gatos Bed and Breakfast
Penn Yan, NY

2 Cups flour
1 Cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 Cups orange juice
2 Tbsp vegetable oil
1 Tbsp grated orange peel
1 egg, well beaten
1 1/2 Cups fresh or frozen cranberries
1/2 Cup chopped nuts (your choice)
Instructions:
Heat oven to 350 degrees. Grease a 9 x 5 loaf pan (or will make 18 muffins).
Mix together flour, sugar, baking powder, salt and baking soda in a medium size mixing bowl. Stir in the orange juice, oil, orange peel and egg. Mix until well blended. Stir in cranberries and nuts.
Pour into pan or muffin tins.Bake loaf pan for 55 minutes or muffins for 20 minutes. Test with a toothpick – should come out clean.
Cool on a rack for 15 minutes and then remove from pan.
Cool completely before slicing.
I like to sprinkle the top with powdered sugar just before serving.

 

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German Chocolate Upside Down Cake

losgatos

Inn of the Week
Los Gatos Bed and Breakfast
Penn Yan, New York

Ingredients:

1 cup chopped pecans
1 cup sweetened flaked coconut
1 box (18 oz) German chocolate cake mix
8 oz cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar

Instructions
Preheat oven to 350 degrees. Butter and lightly flour a 9 x 13 baking pan.

Combine the pecans and coconut and sprinkle evenly over the bottom of the pan.

Prepare the cake mix batter according to package directions and pour over the coconut/pecan mixture, spreading evenly.

In a medium bowl beat together the cream cheese, butter and powdered sugar until smooth. Drop heaping tablespoonfuls onto the batter. (Dragging a knife back and forth helps spread it a bit more evenly).

Bake until the cake is poofed and a toothpick inserted in the center comes out clean – about 45-60 minutes.

Cool cake completely in pan. To serve, cut a portion, scoop with a spatula and flip upside down onto a serving dish.

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“Candy” Cake Brownies

Ingredients:

B_B closeup

Inn of the Week
VanCleef Homestead B&B
Seneca Falls, NY

2/3 cup margarine or butter
1 tsp vanilla
1 cup granular sugar
2 ½ tsp. baking powder
1 cup brown sugar
½ tsp. salt
3 eggs
1 12 oz. bag chocolate chips
2 ½ cups flour
1 cup chopped nuts if desired.

Instructions
Melt butter in a large saucepan.

Add sugar and stir until dissolved.

Remove from heat and let cool while you get out your other ingredients.

Add the 3 eggs, one at a time, and beat thoroughly (by hand) after each addition. Add the vanilla and other dry ingredients, and mix. Add the nuts and chips, but make sure the batter is cool enough.

Bake at 350 degrees for approximately 25-30 minutes in a 10 ½ X 15 ½ baking pan. The top will be lightly browned and toothpick inserted comes out clean.

Cool. Cut into 2” squares. Enjoy!

Variation: omit nuts and chips and add one cup crunchy peanut butter after the eggs. YUM!

This is an old Italian cookie recipe that has been handed down through the generations. It was made for the cookie platters at the HUGE Italian weddings!!