Homestead Lodging Recipes

  Blueberry White Chip Muffins

2 c. flour

½ c. sugar

¼ c. packed brown sugar

2 ½ tsp. baking powder

½ tsp. salt

¾ c. milk

1 large egg, lightly beaten

¼ c. butter or margarine, melted

½ Tbsp. grated lemon peel

2 c. (12oz pkg) white chocolate chips, divided

1 ½ c. fresh or frozen blueberries

Streusel topping:  combine 1/3 c. sugar, ¼ c. flour and ¼ tsp. ground cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs.

Combine flour, 2 sugars, baking powder and salt in a large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 ½ cups white chips and blueberries. Spoon into 18 paper-lined muffin tins, filling almost full. Sprinkle with streusel topping.

Bake @ 375 for 22 to 25 min. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

Place remaining morsels in small, heavy duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.

from www.verybestbaking.com

Apple Pie Cinnamon Rolls

2 + 2 Tbsp. unsalted butter

2 large Granny Smith Apples, peeled, cored, and diced into ¼ “ cubes

½ tsp. ground cinnamon

1 ½ Tbsp lemon juice

¼ c. all purpose flour

¼ c. + 2 Tbsp. packed brown sugar

¼ C. chopped walnuts

1 can (12.4oz) Pillsbury refrigerated cinnamon rolls  (I use Aldi brand)

Heat oven to 400 degrees. Spray 8 regular-size muffin cups with cooking spray.

In 10-in skillet, melt 2 Tbsp butter and add apples, 2 Tbsp brown sugar, cinnamon and lemon juice.

Meanwhile, in a small bowl, mix 2 Tbsp. butter, flour, ¼ c. brown sugar and walnuts with fork until crumbly. Set aside.

Separate dough into 8 rolls. Flatten each into a 4inch round and place in muffin cup on bottom and up sides. 

Divide apple filling evenly into muffin cups and sprinkle with nut topping.

Bake 10-12 min or until bubbly and tops are lightly browned.

Make 8 cinnamon rolls. You could serve with whipped cream and caramel syrup.

              Blueberry Buckle

For the blueberry mix:

¾ c. sugar

¼ c. shortening

1 egg

½ c. milk

2 c. flour

2 tsp. baking powder

½ tsp salt

2 c. blueberries

For the crumb mixture:

½ c. sugar

1/3 c. flour

½ tsp. cinnamon

¼ c. butter, softened

Preheat oven to 350 degrees.

For the buckle, mix sugar, shortening and egg. Stir in milk, flour, baking powder and salt. Blend in berries (do not over-mix or batter will become purple.)

Spread in a 9-inch round cake pan and sprinkle with crumb mixture.

Bake 45 min

From a local bakery in Lititz – Zig’s Bakery