Welcome to our family recipe site.

This is the place to share recipes with each other. The original Hilltop Cafe Cookbook, published by Debi, was a gift to all our daughters, daughter-in-laws and nieces. This online edition will let us take advantage of modern technology to continue sharing our old favorites which may not have made it into the first edition and also allow us to share new recipes that we have. Just email your recipes to me to get them added to the site. Enjoy!

Monday, February 8, 2016

Perfect Chocolate Chip Cookies

shared by Patty H. (I have been on a long search for the best chocolate chip cookie recipe.  After much "sampling," I believe this is the one.  Hope you enjoy it!)

Perfect Chocolate Chip Cookies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup firmly packed brown sugar
1/2 cup white sugar (granulated)
1 T. vanilla
1 egg
1 egg yolk
1 1/2 cups milk chocolate chips (* I used semi-sweet chocolate chips)


1.     Melt butter in microwave
2.     Combine dry ingredients in another bowl. Whisk to combine.
3.     Add brown sugar and white sugar to melted butter and beat until smooth.
4.     Add the egg, egg yolk, and vanilla.
5.     Add about HALF of the chocolate chips to the dough now.  
6.     Put aside remaining chocolate chips in a small bowl to use for topping.
7.     Put the bowl of dough in the fridge for about an hour.
8.     Use a scoop to measure out balls which are uniform in size. This will prevent some from over-baking while others are undercooked.
9.     Dip the top of the ball into the bowl of reserved chocolate chips. Place a couple of inches apart on your baking sheet
10.  Bake in a pre-heated 350 degree for about 13 minutes. Remove them when the tops are just the tiniest bit shiny.

Monday, January 25, 2016

Homemade Sandwich Bread

shared by Patty H. (I have tried other bread recipes and this was by far the easiest and tastiest!)

3 cups unbleached all-purpose flour
1/2 cup milk
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough* (see below)
1/4 cup melted butter or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water
*Mix cold milk with hot tap water to make lukewarm liquid before adding to remainder of ingredients


1.     To make the dough: In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Or mix and knead the dough using an electric mixer or food processor, or in a bread machine set to the dough or manual cycle.
2.     Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.
3.     Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8" log.
4.     Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.
5.     Bake the bread for 30 to 35 minutes, until it is light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow)
6.     Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

Yield: 1 loaf.

Thursday, December 10, 2015

Lemon Blueberry Muffins

shared by Patty H.  (the lemon juice gives these muffins a great flavor)

1 3/4 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. grated lemon zest (I didn't use this)
1 egg
3/4 cup milk
1 T. lemon juice
1/3 cup vegetable oil
1 cup blueberries

  1. Preheat oven to 350
  2. Grease 12 muffin tins
  3. Bake for 20-22 minutes

Tuesday, November 3, 2015

Apple Raisin Muffins

shared by Patty H. (these were moist and very tasty)


    1-1/2 cups all-purpose flour
    1/2 cup sugar
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 egg
    1/2 cup fat-free milk
    1/4 cup canola oil
    1 cup chopped peeled tart apple
    1/4 cup raisins
    2 tablespoons all-purpose flour
    2 tablespoons quick-cooking oats
    2 tablespoons brown sugar
    1 teaspoon ground cinnamon
    1 tablespoon cold butter


1.     In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
2.     Combine the egg, milk and oil; stir into dry ingredients just until moistened.
3.     Fold in the apple and raisins.
4.     Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.
5.     For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
6.     Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

(note:  I used 2% milk and a regular apple for the muffins and old-fashioned oats in the topping and they turned out fine)