Macy’s Fresh Blueberry Muffins (half recipe)

Makes 9 muffins


1/4 cup butter
3/4 cups sugar
1 large eggs
1 cups flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cups blueberries
1/4 cup milk
sugar for topping


  1. Cream butter and sugar.
  2. Add eggs and mix to incorporate.
  3. Sift dry ingredients together. Add to creamed mixture alternately with milk.
  4. Gently fold in blueberries.
  5. Spoon into paper-lined muffin pan, filling each cup 2/3rds full. Sprinkle with sugar.
  6. Bake at 375 degrees for 20 to 25 minutes.
  7. Cool in pan.

NOTE: Excellent recipe. Basically the PERFECT blueberry muffins.

Macy’s Fresh Blueberry Muffins

Absolutely bursting with berries, this muffin already has me plotting an extra blueberry-picking trip to Michigan this summer. Jordan Marsh department stores were so known for these muffins, that when Macy’s bought Jordan Marsh in 1996, they served the muffins at their press conference, says Michael Liskicky, department-store history expert. Passed down from a former JM bakery employee , this recipe is the real deal.


1/2 cup butter
1 1/2 cups sugar
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups blueberries
1/2 cup milk
sugar for topping
Cream butter and sugar. Add eggs and mix to incorporate.
Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in blueberries.
Spoon into paper-lined muffin pan, filling each cup 2/3rds full. Sprinkle with sugar. Bake at 375 degrees for 20 to 25 minutes. Cool in pan.

Marshall Fields Seven Layer Bars

Makes 2, 11 x 17 pans

2 cups butter
6 cups crushed chocolate cookies (original recipe called for Hydrox; Nabisco Famous Chocolate Wafers worked well for me)
6 cups flaked sweetened coconut
6 cups chopped toasted walnuts
4 cups semi-sweet chocolate chips
4 cans sweetened condensed milk
Preheat oven to 350. In oven, melt 1 cup butter in each pan. Remove pans.
Pour 3 cups of chocolate crumbs into each pan and stir. Spread evenly, pressing down to make crust.
Sprinkle 3 cups coconut, 3 cups nuts, 2 cups chocolate chips over each crust. Drizzle with condensed milk. Bake at 350 degrees for 30 minutes. Cool in pan. Cut into bars.

Marshall Field’s Hermit Cookies

Marshall Field’s hermit cookies with mocha frosting

Prep: 25 minutes Cook: 12 minutes per batch Makes: 4 dozen

Chicagoans still mourn the conversion of Marshall Field’s to Macy’s. From myriad reader requests we received, it looks like baked goods from store’s restaurants and bake shops are among the most-missed elements. Readers Ruth Mendoza-Pavlik of Plainfield and Patty Anne Formusa of Melrose Park each wrote in search of Marshall Field’s hermit cookie. Somewhat a signature for the department store, the 3 ½-inch, nut-studded molasses cookie was spread with mocha frosting. The recipe, from 1948, changed little during the more-than-40 years it was featured. The recipe called for inverted sugar, a fine sugar used in many bakeries. We just used granulated.

1 teaspoon baking soda
3 tablespoons buttermilk
2 sticks (1 cup) butter
1 and 1/3 cups granulated sugar
2 eggs, beaten
1 teaspoon vanilla
1/3 cup molasses
4 cups cake flour
1 teaspoon each: nutmeg, cinnamon, salt
1/2teaspoon ground cloves
1 cup nuts, chopped
1/2 cup each: currants, raisins

Mocha icing:
5 tablespoons butter
3 cups confectioners’ sugar, sifted
2 tablespoons Dutch process cocoa
1/8 teaspoon salt
5 tablespoons hot coffee

Heat oven to 375 degrees. Dissolve soda in buttermilk in a small bowl; set aside. Gradually cream butter and sugar together in a separate bowl; beat well. Add eggs and vanilla to sugar mixture; beat well. Add molasses and buttermilk mixture; beat well.
Sift together flour, nutmeg, cinnamon, salt and cloves. Mix dry ingredients to wet mixture. Mix in nuts, currants and raisins. Drop dough by heaping tablespoon onto greased cookie sheet. Bake 12-15 minutes per batch. Cool on wire rack.
For frosting, cream butter, gradually adding confectioners’sugar, cocoa and salt. Add hot coffee. Beat until creamy. Spread thin coating of mocha icing on hermits.
Nutrition information

Per serving: 171 calories, 35% of calories from fat, 7 g fat, 3 g saturated fat, 22 mg cholesterol, 26 g carbohydrates, 2 g protein, 87 mg sodium, 1 g fiber