Farm Wife Journal: Recipes

Farmhouse Sugar Crusted Raspberry Muffins

I don't think I have told you about our farm business. We grow red and yellow raspberries and blackberries that we sell from our farm stand. We love spending the summer months welcoming folks to our farm to pick berries. The whole family is on on the fun. (I'll post more about that later.)

But right now in the middle of winter we are all dreaming of warmer weather and craving fresh picked berries.

Fortunately, we froze a few raspberries this summer. Yummy!!

This is the perfect morning for warm Farmhouse Sugar Crusted Raspberry Muffins. I had a hard time keeping my littlest farm boys away while I snapped a few pictures.

Farmhouse Sugar Crusted Raspberry Muffins

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter melted
3/4 cup milk
1 egg
1 teaspoon vanilla
1 1/2 cups frozen raspberries
Sugar for topping

Preheat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder and salt. Add melted butter, milk, egg and vanilla. Mix well. Fold in frozen raspberries and fill greased muffin tin about 3/4 full. Sprinkle about 1/2 teaspoon of sugar over each muffin. Bake for 20 minutes or until golden brown. Makes 12 muffins.

They are sooo good with homemade raspberry jam!

Enjoy!

Farmhouse Sugar Crusted Raspberry Muffins and Homemade Raspberry Jam

Heart Shaped Cinnamon Rolls

My Sweet Farmer surprised me with these beautiful roses!! He is such a sweetheart!

I made heart shaped Cinnamon Rolls for breakfast. This is my Mom's recipe she made them often while I was growing up. I loved coming home from school on a cold winter day and Mom would have chili on the stove and a big pan of these cinnamon rolls. They are my absolute favorite!

Mom's Cinnamon Rolls

1 1/2 cups milk

3/4 cup butter

2 Tablespoons yeast

1/2 cup sugar

2 eggs

1 1/2 teaspoons salt

5 3/4 to 6 cups flour

In a large mixing bowl add yeast and sugar. Warm milk and melt butter. (I microwave them for about 2 minutes) Make sure it is not to hot. Add to yeast and sugar mix well. Stir in eggs and salt. Add flour one cup at a time. Knead and add flour until dough forms and is no longer sticky. Cover and let rise until double. Roll out on a floured surface into a big rectangle about 1/4 inch thick. Spread with butter then sprinkle on brown sugar and cinnamon. To make heart shape: Start rolling from the long end towards the center. When you reach the center stop and roll from the other long edge to the center until they meet. Cut into 1 1/2 inch slices. Place on a greased cookie sheet. Let rise again for about 15 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Drizzle with icing while still warm.

Icing

4 Tablespoons of melted butter

3 cups of powdered sugar

1 teaspoon vanilla

Milk

Mix first three ingredients then add milk a little at a time until you get desired consistency.