Monday, February 25, 2013

Sloppy Scones

We are traveling to Arkansas this May as first time visitors! My cousin is getting married and he and my aunt will be meeting Addison for the first time. The last we saw them was at our own wedding four years ago - where does the time go! The night of the wedding we will be staying at the Crescent Hotel where the actual ceremony will be held along with the reception. Visit their website and you will find a slew of wonderful history and the charm and beauty of a Victorian Style hotel. Another great find? This sweet little recipe :

Historic Muffins
Found in the 'Ford Treasury of Favorite Recipes from Famous Eating Places' published by the Ford Motor Company of Dearborn, Michigan, in 1950, and distributed locally by Crow Motor Company of Eureka Springs was a recipe from the Crescent Hotel. The copy reads as follows:
Crescent Hotel - Perched on the crest of the Ozark mountains, this resort hotel in the old tradition is surrounded by the hilly town of Eureka Springs. Breakfast, lunch, and dinner served. Overnight accommodations and vacation facilities. Closed November 15 to April 1.
Huckleberry Muffins
1 cup huckleberries
2 cups flour
1/3 cup shortening
4 teaspoons baking powder
1 cup milk
1 egg
Wash and drain huckleberries and sprinkle with 1/2  teaspoon flour. Sift dry ingredients and cut in shortening. To this add milk and beaten egg. Stir floured berries in quickly; don't mash them. Bake in hot greased muffin pans for 20 minutes in a moderate oven. (Blueberries can be substituted) Pop a batch into the oven for a Sunday morning breakfast surprise.
We kind of made these on the fly so we did have to make some adjustments. With no huckleberries in sight, I chopped up mango and strawberries instead. To replace the shortening we used butter. Skim milk was also used as well as Activia Strawberry Yogurt instead of an egg. We often replace egg with yogurt. It makes cooking with little ones much easier as you don't have to have a flip out moment when you see them sneaking some tastes here and there (if you're like me this will help you when you steal tastes, as well!). We set the oven for about 325 for 20 minutes but they needed more time. I suggest 350 for 20-25 minutes. They came out delicious, especially considering there isn't much to it but flour and fruit! As you can see they were meant to be muffins but with how messy and doughy the batter was they came out more like tart scone muffins-ha! Make your own batch of historic muffins and customize the recipe if necessary - we'd love to hear how they come out!

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