Lemon Crumb Muffins

 

lemon Crumb muffins

In Wooster, Ohio, there is a shop called Pine Tree Barn.  Gorgeous furniture store and restaurant.  They graciously share the recipe for their legendary Lemon Crumb Muffins and they are so delicious.  Buttery, sweet and makes a batch of 24. I like to individually wrap and freeze them for desserts or a quick sweet breakfast.

 lemon crumb muffins 2

Muffins

2 cups butter, melted

2 cups sour cream

8 eggs

2 T lemon juice

5 fresh lemons, grated

4 cups sugar

6 cups pastry flour

3/4 t. baking soda

3/4 t. salt

Struesel

1 1/4 cups sugar

1 1/4 cup flour

1/3 cup softened butter

 

Lemon Glaze

1/2 cup sugar

1/3 cup lemon juice

 

To make the muffins, sift all dry ingredients together.

 Whisk eggs and add sour cream, butter, lemon juice and whisk until smooth.  Fold in lemon rind.
 Fold all dry ingredients into the egg mixture and blend well.

To make the Struesel – Sift sugar and flour together. Add softened butter and work into dry ingredients until smooth.

Lemon Glaze – Mix together until all of the sugar is dissolved.

Preheat oven to 350. Spray muffin tins or use cupcake liners and fill with lemon muffin batter. Top with 1 T struesel. Bake at 350 for 18-20 minutes. Poke muffins several times with a toothpick, drizzle top with 1/2 tsp. lemon glaze. Remove from muffin tin, and store in airtight container. Yield: 24-30 muffins.

Olive Salad & Muffuletta Sandwich Recipe

Featured on BlogHer.com


 I found this recipe 12 years ago and love it.  

The Olive Salad is wonderful on crackers, with an Antipasto Platter or over pasta. 
Layered with sweet capicollo, ham, salami and provolone on crusty italian bread it makes an out of this world Muffuletta.  

To assemble the Muffuletta, slice a large round loaf of Italian bread in half horizontally.  Scoop out the insides leaving a border. 

Spread 1 cup of Olive Salad on the bottom half. 

Layer, ham, capicollo, salami and provalone.  
Top with one more cup of Olive Salad and the top half of bread. 

Wrap tightly with plastic wrap. 

Place something heavy over the top to smash it down a bit and refrigerate overnight. 
Don’t want to wait overnight?  Still makes a great quick sandwich. 

See how the loaf is thinner, and the Olive Salad, meats and cheese are all smashed together?  
Cut the loaf into 4-6 wedges and serve.  

Olive Salad
Adapted from 2001 Country Living Magazine

5 cloves garlic (6-8 cloves)
1 small onion
1/2 green bell pepper
1/2 red bell pepper
3 stalks celery
3/4 pound mushrooms
20 ounces pimento stuffed olives (5 cups) drained

1 cups vegetable oil
1 cups vinegar
1 Tablespoon ground black pepper
1 Tablespoon lemon pepper
1 Tablespoon garlic powder
1 Tablespoon onion salt
1 Tablespoon sugar

1. In a saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder and sugar over medium high heat. Bring to a boil. Remove from heat and cool.

2. Chop the vegetables in batches in a food processor. First the garlic, onion and peppers. Then the celery. Next coarsely chop the mushrooms, then the olives. Stir all vegetables together in a large bowl.

3. Add the oil mixture to the vegetables and stir well.

4. Store in pint jars in refrigerator up to 1 month.

Muffuletta Sandwich
Adapted from 2001 Country Living Magazine

1 10 inch round Italian bread loaf
2 cups Olive Salad
1/4 lb Italian Salami, thinly sliced
1/4 lb Capicollo, thinnly sliced
1/4 lb Ham, thinly sliced
1/4 lb provolone, thinly sliced

Cut the bread loaf in half horizontally. Scoop out the insides, leaving bread around the edges, discard. Spread 1 cup of Olive Salad on bottom half. Place layers of ham, salami, cappicollo and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat, cover with the top of the loaf. Wrap tightly in plastic wrap. Place a weight over the top of the sandwich and refrigerate overnight. Cut into 4-6 wedges.

Fresh Peach Cobbler With Biscuit Topping

Peach Cobbler was one of the first desserts I ever learned how to bake.  We’d make it a few times a week for my dad’s farm hands in the summer.  My mom would can lots of peaches, so we would use those, but I used fresh peaches here.  I also can’t find the original recipe for the topper, but this comes pretty close.  I think the main difference was that we used to use shortening.  I’d rather use butter though, more natural and the lesser of the two evils! Enjoy!

Fresh Peach Cobbler

12 peaches peeled and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 Tablespoon cornstarch

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup cold butter
1/2 cup cold water

Preheat oven to 425 degrees.
Mix peaches, sugar, cinnamon and cornstarch.  Spread in a 9 x 13 pan or two casserole dishes.  Bake for 10 minutes.

In large bowl, sift flour, sugar, baking powder and salt.  Cut in butter.  Stir in cold water until combined. 

Drop by spoonfuls onto hot fruit.  Sprinkle with sugar. Bake 25 minutes.

Maple Angel Food Cake

I realize this is cliche, but seriously…this cake is so good.  You will never buy a packaged Angel Food Cake, or a box mix ever, ever, ever again.  It’s fluffy, and perfect, and fun to make…whipping up 12 egg whites is fun, right?   Of course it is.  Inexplicably fun.

And honestly, it isn’t my recipe.  It’s Betty’s.  I just changed it a bit by adding 2 teaspoons of maple extract instead of vanilla.  Dangerous I know…totally risky…but that’s me, I like to live on the wild side when it comes to flavorings.  The Tiddlywampus stirred in a teaspoon of maple into a container of whipped cream that we topped it with. And we drizzled some coffee over the top.  We have fallen in love with this cake.