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.

1. Church Cook Books and Tropical
Island Potlucks
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.
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2. Burntside Lodge
http://www.burntsidelodge.com/
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.”
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3. 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:
1. Our Walleye a la Burntside
2. Pan-seared Scallops with Pancetta, Spinach and Lemoncello Butter Sauce
3. Grass-fed Ribeye with Mushrooms, Spinach, and Fennel-dusted Fingerling
Potatoes
4. Pan-seared Duck Breast with a Blueberry Miso glaze, fried Rice, and Sake
marinated Blueberries and Apricots
5. Pork Tenderloin with Chive Mashed Potatoes and Poached Pear-Fig Relish
6. Grilled Zucchini stuffed with fresh Roasted Vegetables over Pearl Pasta with a
Roasted Cauliflower sauce.
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
http://eatcreatedesign.com

4. 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.
Cappuccino/Espresso Bar
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.
http://eatcreatedesign.com