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!

Tuesday, June 23, 2015

Southern Green Beans

shared by Jennifer H. (the kids loved this and asked that it be made again; but then, what's not to like about bacon)

Ingredients:
 12-15 slices bacon, chopped (I used turkey bacon cut up with scissors)
3 TBS butter
1 onion, chopped
 2 lbs. fresh green beans, trimmed and snapped
5 red potatoes, diced
3 cloves garlic, minced
1/2 cup chicken broth
3 t balsamic vinegar
salt and pepper to taste

Directions:

  1. Cook chopped bacon, drain.  
  2. Saute onion in butter 5 minutes.  
  3. Stir in bacon, green beans, potatoes, garlic and broth.
  4. Bring to a boil then cover and simmer on low for 20-25 minutes until potatoes are tender.
  5. Sprinkle with balsamic vinegar, salt and pepper.

Friday, May 22, 2015

Awesome Blueberry Muffins

shared by Patty H. (moist and delicious)




Ingredients
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
heavy pinch of salt
dash of nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain yogurt
2 cups fresh blueberries (I used frozen)
capful of vanilla extract
cooking spray or softened butter, for muffin tins

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
  3. In another large bowl whisk together sugar, oil, capful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
  4. Add blueberries and stir 3 times.
  5. Add mixture to well-buttered muffin pans.
  6. Bake 20 to 25 minutes and allow to cool completely.

Thursday, May 21, 2015

Easy English Muffin Bread

shared by Patty H. (Kristin R. made this and posted the recipe; I tried it and it really was easy and good)



Ingredients:
5 cups all-purpose flour
4 1/2 teaspoons dry active yeast
1 T. sugar
1 teaspoon salt
2 cups warm milk
1/2 cup warm water
cornmeal

Directions:
1.     In a large bowl, mix half of the flour with the yeast, sugar, salt, milk, and water. Make sure the water and the milk are warm so they help to activate the yeast. Mix together for a few minutes to give the yeast a chance to activate.

2.     Add in the rest of the flour and mix until just combined. I simply mixed my dough together by hand (it's sticky!) but you can use a stand mixer if you have one. Make sure you do not overmix.

3.     Grease 2 loaf pans and sprinkle cornmeal in the bottom of each pan. Divide the batter into the pans, sprinkle more cornmeal on the top, and let it rise in a warm place until doubled in size.

4.     Bake at 375 for 35 to 40 minutes.