EVERYONE loves Hazel’s scones! When she brings these to coffee hour they are scooped up in minutes! Super easy to make, and best served warm and delicious. She usually puts huge dried cherries in hers, but you can add anything you like to scones. The skies the limit!

Hazel's Scones
Recipe type: Brunch
Serves: 8
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Perfect for church coffee hour, bringing on road trips, brunches, teas and anytime. These hit the spot without being overly sweet. The combination of dried cherries and the almond flavoring is perfect.
  • 2 c. all purpose flour
  • ½ c. plus 1 tsp granulated sugar (set aside the 1 tsp)
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 8 Tbsp. (1 stick) unsalted butter, frozen
  • ½-1 c. dried fruit (if smaller fruit like raisins, use ½ c.; larger dried cherries, use 1 c.)
  • ½ c. sour cream
  • 1 large egg
  • ½ tsp. almond extract
  1. Heat oven to 400 degrees F.
  2. In medium bowl, mix flour, ½ c. sugar, baking powder, baking soda & salt.
  3. Cut frozen butter into flour mixture, either using a pastry cutter or with the large holes of a flat cheese grater laid over the top of the bowl. Then use the pastry cutter to cut in to the size of peas. Try not to handle the butter with your hands or it will soften the butter, and you want to keep it cold.
  4. Stir in dried fruit.
  5. In a small bowl, whisk sour cream, egg & vanilla until smooth.
  6. Using fork, stir sour cream mixture into flour mixture until large clumps form. Use your hands to press dough against bowl. Place on a lightly floured surface and pat into an 8" circle, ¾" thick.
  7. Sprinkle with the 1 tsp. granulated sugar. Use a sharp knife to cut into 8 wedges. Place on parchment lined cookie sheet and bake for 15-17 minutes .
  8. Cool 5 minutes, and serve warm or room temperature.
  9. Stir in the dried fruit.


This was my Aunt Grace’s favorite coffee cake! Loaded with blueberries, crunchy cinnamon & pecan topping, and tender, moist cake, makes this the perfect cake with your morning coffee. Use all wild blueberries, or a mixture of wild and cultivated blueberries, it will be delicious either way. Every time I make this cake, I think of Aunt Grace.

Blueberry Coffee Cake
Recipe type: Brunch
Serves: 18
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This is a delicious and moist cake perfect for a church coffee hour. It's also better the next day, so it can be made the day before you need it. Can be served warm or cooled.
  • 2 c. all purpose flour
  • 1 c. sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • ½ c. butter, at room temperature
  • 1 cup milk
  • 2 large eggs, well beaten
  • 1 tsp vanilla extract
  • 1-1/2 c. frozen blueberries
  • Topping:
  • ⅓ c. firmly packed brown sugar
  • ⅓ c. granulated sugar
  • ½ c. coarsely chopped walnuts
  • 2 tsp ground cinnamon
  • 1 Tbsp. unsalted butter, melted
  1. Preheat oven to 350 degrees F. Grease a 13 X 9 pan. Set aside.
  2. Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter, with pastry blender, to coarse crumbs. Make a well in the center.
  3. Add milk, eggs and vanilla. Stir until moistened.
  4. Fold in frozen blueberries. Spread batter in pan.
  5. Combine topping ingredients in small bowl. Sprinkle evenly over batter.
  6. Bake 40-45 min or until a cake tester poked in the middle comes out clean.


Jordan marsh Blueberry Muffins |
Jordan Marsh was a department store based in Boston, MA that was very popular in our area. A lot of us have at least one memory of taking a trip into Boston at Christmastime to visit Santa at his village on the top floor of Jordan Marsh. It was called the Enchanted Village Holiday Extravaganza. From the 1940s until 1972 (and for a brief period in the 1990s) the Boston flagship store in Downtown Crossing put on a huge Christmas display, sometimes taking up an entire floor of the store, including historic scenes with moving dolls, toy trains, and a visit with Santa. Another faucet of Jordan Marsh is their delicious Blueberry Muffins that were served in their cafes or bakeries. Jordan Marsh folded into the Macy’s empire in the mid 1990’s, and so did the muffins.

I’ve made these DOZENS of times! They are dependable and are super delicious when you use coarse sugar on top that keeps its crunch while baking.

Jordan Marsh Blueberry Muffins
Recipe type: Brunch
Serves: 12
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I always make a double batch of these especially if you are bring to a church function, or are having a large crowd. They keep well, and are a recipe you'll keep forever!
  • ½ cup (8 tablespoons) butter
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • ½ cup milk
  • 2½ cups blueberries, fresh preferred
  • ¼ cup sugar, for topping
  1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin - tops and cups. Even if lining with muffin papers. Grease the papers also.
  2. In a medium-sized bowl, beat together the butter and sugar until well combined.
  3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  4. Beat in the baking powder, salt, and vanilla.
  5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
  6. Mash ½ cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
  7. Scoop the batter by the heaping ¼-cupful into the prepared muffin pan; a muffin scoop works well here.
  8. Sprinkle about 1 teaspoon Coarse White Sparkling Sugar or granulated atop each muffin.
  9. Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  10. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
  11. Yield: 12 muffins.


Chocolate Chip Crumb Cakes |

I’ve been on the radar for a really good Chocolate Chip Crumb Cake recipe since they were offered years ago in the frozen section by I believe Stouffers. They were delicious and easy! I found this great recipe and it is very close to those crumb cakes and perfect to bring for a brunch or coffee hour.

Chocolate Chip Crumb Bars
Recipe type: Brunch, Dessert
These bars look better when baked in a square muffin pan. They can also be made in a round muffin pan, or a loaf pan.
  • 1-1/4 cups flour
  • ¼ cup cake flour
  • ½ cup butter
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup + 1 tablespoon greek yogurt (I used 0% fat)
  • ⅔ cup mini semisweet chocolate chips
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup chopped walnuts
  • ½ cup butter
  • ½ cup mini semisweet chocolate chips
  1. Pre-heat oven to 375°. Lightly grease and flour a 9x4" loaf pan, or 12 round or square muffin cups.
  3. In a medium bowl mix together flour, sugar and nuts, add butter and mix until it becomes coarse crumbs. Set aside.
  5. In a medium bowl whisk together flours, baking powder and baking soda.
  6. In a small bowl toss together chocolate chips and 1 tablespoon of whisked flour mixture. Set aside.
  7. In a medium bowl cream butter till creamy about 3 minutes, add sugar and beat well, add egg and beat for 30 seconds then beat in vanilla.
  8. Add the flour and greek yogurt alternatively, starting and ending with flour to the creamed mixture (3x flour and 2x yogurt). Scrape down the sides of the bowl after each addition.
  9. Stir in the chocolate chips.
  10. Spoon the batter into the prepared loaf pan (or muffin pan), smooth the top. Sprinkle crumb topping evenly on top of the cake(s).
  11. Bake the loaf size pan for 50-60 minutes or until tooth pick comes out clean. Bake the cupcake sized pans about 25 minutes or until toothpick comes out clean.
  12. Remove from oven and immediately sprinkle with ½ cup unsweetened chocolate chips. Let cool completely before serving. Enjoy!


Tomato Tart |

Years ago, I used to host a Tea on my front porch as a fundraiser for the church. Among other things we featured this Tomato Tart. I’ve been making it ever since, it is that delicious!

Tomato Tart
Serves: 12-16
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This luscious tomato tart is packed with flavor! The flavor from the herbs the tomatoes are marinaded in is delicious.
  • 2-3 lbs ripe tomatoes, thinly sliced
  • ½ c. fresh parsley
  • 3 cloves garlic, minced
  • 1 c.vegetable or canola oil
  • 2 tsp. dried basil
  • 2 tsp salt
  • 1 tsp dried oregano
  • ½ tsp thyme
  • pepper
  • 2-3/4 c. flour
  • 15 Tbsp cold butter
  • 1 large egg yolk
  • 8-10 Tbsp ice water
  • ¼ c. spicy brown mustard
  • 1 lb. shredded Swiss cheese
  1. Marinate Tomatoes: In a very large Ziploc bag, put tomatoes, parsley, garlic, oil, basil, salt, oregano, thyme and pepper. Mix together being careful not to break up the tomatoes. Refrigerate for at least 6 hours (you can flip the bag every once in a while to mix).
  2. Dough: In food processor, mix butter & flour. Add egg yolk & water until dough forms. Put in bowl, cover with plastic wrap and chill 1 hour. Preheat oven to 400 degrees F. Roll out dough to fit into jelly roll pan and up sides. Line with non-stick foil & pie weights and bake 5-8 minutes. Remove foil and weights and bake for another 5-8 minutes. Cool slightly.
  3. Assemble: Lower the oven temperature to 350 degrees F. Spread mustard over bottom of pie crust. Next, sprinkle cheese on top of mustard. Next arrange tomato slices in rows on top of cheese, slightly overlapping each one. Bake 25-30 minutes. When cool, cut into 2" squares.