How do you make Blueberry Muffins for a Tropical Island Potluck? I felt like I was on the cooking challenge show “Chopped”. And what do Blueberry Muffins have to do with Tropical Islands? Everything when you toss a little coconut on top.
I collect and only cook out of old Church Fundraising Cook Books and once again the women who created these collection of recipes did not fail me. Even as mini muffins for a 2nd grade class they baked perfectly. I used the St Timothy’s book a church out of Blaine, MN and make the Burntside Blueberry Muffin recipe. Information about the Burntside below.
I make notes in my cook books so when I hand them down or give them as special gifts they are personalized. I have some very old books that have notes from 3 generations. The very best thing about these old cook books outside the History is the fact that the recipes work. I cannot begin to tell you how many times I have used a Martha Steward or Rachael Ray recipe and THEY NEVER WORK combined with the fact that I had to go to 10 different stores to find the “gourmet” ingredients needed.
You can buy old church cook books at yard sales and online pick up a few they cost next to nothing let me know which ones you found. Make notes each time you use it and pass on to someone else as a special gift. Keep the tradition alive.
What is now known as Burntside Lodge began as a hunting camp in the early 1900’s during which time part of the main lodge was built. In 1910 the property was operated as a Sportsmen Club by local businessmen. This is substantiated with a news item from November 3rd, 1911 reporting that the business had closed for the season and the managers had returned to Ely.
The Burntside Outing Company began business in 1911 and was comprised of Ely pioneers such as Ely merchants Thomas E. Miller (Indian agent and owner of a mercantile, P T Brownell (owner of the meat market), Peter Schaeffer (owner of the local newspaper), James White (banker) and others. They recognized the beauty and uniqueness of the land and had the vision to develop the lodge and situated it perfectly with spectacular sunsets and lake views.
In September, 1911 the ads indicated The Lodge was the “Headquarters for the Hunting Season”; quite possibly it was one the first outfitters in the area. They soon recognized the need for a new hotel on the lake. Plans were set in place at a board meeting in 1913 and on April, 1914 the project began. The builders were Meitunen and Peterson and their crew. All of the logs and support beams in the lodge building grew on the site of the construction. On May 4th the front page of the Ely Miner announced the re-opening of Burntside Lodge by the Ely-Burntside Outing Company. By August 7, the Lodge had hosted its first convention, that of the Range Editorial Association, and all concerned were ‘loud in their praises of the Burntside Country and the many facilities for outings to be had there.”
The Best Part About the Lodge is the dinning but I am a foodie!
From the moment you step into the dining room at Burntside, you are greeted by a large spacious room with a bank of windows overlooking Burntside Lake. Warm knotty pine walls and the original black and white tables and chairs provide a wonderful setting for our chefs flavorful American regional cuisine with global influences.
The dining room is open to the public for both breakfast and dinner. Our menus showcase the finest and freshest ingredients while satisfying a variety of tastes. Everything from our breads to our sauces are original and made fresh daily in our kitchen.
On Saturday and Sunday mornings, we invite you to join us for breakfast. The menu features a variety of selections, from Walleye and Eggs to Stuffed French Toast with fresh berries and warm maple syrup, Burntside Eggs Benedict and our homemade Blueberry Scones with Lemon Curd. We make breakfast worth waking up for!
Dinner service is offered everynight in The Lodge. You will find yourself tempted by specialities such as:
Complementing the menu, our wine list offers depth and selection to please the most discriminating palate. Wine Spectator Magazine has honored us with their “Award of Excellence” for our selection of fine wines. Our bar also offers an excellent selection of premium spirits, single malt scotches, small batch bourbons, cognacs and ports.
From dinner and wine, it is a natural progression to dessert. All of our desserts are created here at Burntside and you will find exceptional selections. Even the most indulgent among us will be satisfied by the creations of our pastry chef.
For a more casual atmosphere, our bar is open nightly beginning at 5:30 pm offering an excellent seletion of cocktails, spirits, beers from around the world, wine and port. Lighter fare is served from our BLT with Cottage Bacon and Chive Aioli to our Parmesan crusted Walleye Sandwich on Garlic Rosemary Focaccia with a smoked tomato remoulade to our Lahvosh. Entertainment is available throughout the summer.
We offer a Cappuccino/Espresso Bar to our guests and visitors. Whether you wish to enjoy your coffee early in the morning sitting at the waterfront, or a fine espresso after dinner; the Cappuccino/Espresso Bar is available for your enjoyment. You may also find yourself tempted by our blueberry scones, muffins and chocolate chip cookies baked fresh daily.
MINNEAPOLIS, MN – Kim Kalan, Co-Founder and CEO of “One Cookie”,” is a renaissance woman when it comes to her career. She has bought and sold numerous companies. She has participated in Mensa think tank groups. She has brokered countless international transactions to the tune of millions of dollars over the years. Through all these experiences, there has been one thing that has motivated her all along the way: creating jobs. Her current venture very likely could be the pinnacle of this lifelong agenda.
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