Breakfast Menu
The Old Lumberyard Restaurant & Bakery on Commerce St.
In 1999, Mort & Laura Crowley stopped in Mineral Point, WI on their way to Baraboo, WI. They had an appointment to look at some Real Estate in Baraboo. Once we drove around Mineral Point, we never wanted to leave, and we didn't. The Crowley's ended up buying and renovating the Old Lumberyard Complex of Buildings & in the next few years several other businesses we built on the vacant land that was part of the sale. In addition to building the Restaurant/Bakery and Storage Units,
one of the small buildings (an old train engineers building) was renovated and made into an overnight Tourist Cottage nightly rental. An Antique Shoppe and a weekend Flea Market were opened in the long lumber shed that is right on Commerce St. . And then, we set up a produce stand with fresh veggies and seasonal goodies in the parking lot. At Holiday time fresh Christmas trees and wreaths were sold in the parking lot that was lit up with strings of old fashioned big light bulbs.
RECIPES FROM THE OLD LUMBERYARD BAKERY
We created, cooked and baked many great dishes and goodies everyday- always fresh and made from scratch. Here are the super special, most requested items from the bakery cabinet and from our menus. We sold approximately 350 pieces of bakery per day. We catered many events (Lands' End, Alliant Energy and several other Companies and Organizations) in the area. We even prepared and delivered complete Holiday Meals to individual's homes (on the Holiday). Homemade beautiful cakes were also made for weddings and many special requests from our lovely, loyal patrons were created and delivered. I still receive msg. from individuals about how much they loved and really miss our restaurant. So, I thought - since we're not going back into the restaurant business (we are currently, still, renovating homes/buildings but, now in Upper Peninsula, MI) I would add a new post to my Blog with recipes from the bakery/restaurant. SO, here are a few - if anyone else reading this thinks of something that they loved and would like me to share the recipe - I would be happy to....I saved all of my recipes.....STREUSEL TOPPED BLUBERRY MUFFINS
Makes 1 dozen.
Streusel Ingredients
2 tablespoons all-purpose flour
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, cut up
Batter Ingredients
2 cups all-purpose flour
2teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1/2 cup milk
Blueberries Plus flour to keep the blue in the blueberries..:)
1 1/2 cups of fresh or frozen blueberries
1 - 2 tablespoons flour
Preheat oven to 375 degrees - grease or line 12 muffin cups...
combine 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon sale in medium bowl. In small
bowl sprinkle 1 -2 tablespoons flour over blueberries, set aside. (This simple trick will keep you from having 'purple' batter). In mixer bowl, beat 1/2 cup butter with 3/4 cup sugar at medium speed until light and fluffy. Add eggs, beating until smooth. Add vanilla and lemon peel. Remove beaters and fold in dry ingredients by hand, alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups. Sprinkle with streusel topping mix.
TO MAKE STREUSEL TOPPING: Combine 2 tablespoons flour, 2 tablespoons sugar, 1/2 teas. cinnamon. in a bowl. Cut in 2 tab butter with fork or pastry blender until mixture resembles course crumbs. Bake 20 - 25 minutes, until toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well and re-heat in the microwave successfully - Enjoy.
PEACHES & CREAM MUFFINS
Makes 24 muffins.
Ingredients:
2 cups canned peaches, drained (save juice)
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoons sale
3 eggs
3/4 cup oil
2 cups milk
Filling:
8 oz. cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Dice drained peaches to size of peas. Set aside. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil. then whisk in the milk. combine egg and flour mixtures. then fold in diced peaches.
For Filling, bet cream cheese, sugar, peach juice and almond extract. Fill greased muffin tins half full of batter. Drop 1 teaspoon of the filling into each muffin cup of the batter. Top with 1 1/2 tablespoons more batter.
For topping: mix cinnamon and sugar. Sprinkle over muffins. Bake in a preheated oven at 350 degrees for 20 minutes. Best served warm.
SPLIT PEA SOUP - served daily due to demand plus, always made a 2nd soup (a different each day)
Makes 2 qts. 6 - 8 servings
1 lb. green split peas
2 smokes ham hocks (about 1 1/2 lbs.) I used the ham bone from a daily special
2 celery ribs - finely chopped
1 med. onion, finely chopped
1 med carrot, finely chopped - I think I used several carrots
2 chicken bouillon cubes
1 teas. garlic powder
1 teas. salt
1/2 teas. pepper
1/2 teas. dried oregano
8 - 10 cups water
1 bay leaf
Combine all - bring to boil - reduce heat-simmer for 3 hrs. Remove and discard bay leaf, remove ham hock - cut off meat.
I WILL BE POSTING A FEW MORE RECIPES AND MEMORIES OF OUR TIME AT THE OLD LUMBERYARD SEVERAL TIMES A WEEK. I THINK I'M WORKING TOWARDS COMPILING A BOOK - WE'LL SEE....
