Welcome to Robin’s cafe, the very heart of Wishing of Willows.
The first thing you’d probably hear upon stepping inside would be the piano. Robin is an exceptional pianist. Push play and enjoy one of her all-time favorites, Clair de Lune.
Accompanying the pleasant sound would be the equally pleasant aroma of roasted coffee beans and yummy drinks…
And fresh baked goods…..
You’d head to the front counter, check out the goodies in the display case, and place your order….
You might take a seat by the window or maybe you’d head up the staircase to the loft and enjoy the view of the Mississippi.
Whatever you order, wherever you sit–whether you come by yourself with a good book and your laptop or come with a friend or a spouse–Robin hopes you leave with a bigger smile and a fuller heart than when you came. It’s her pleasure serving you!
Willow Tree Favorites:
Robin’s Classic Strawberry Rhubarb Muffins
- 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 tsp. baking powder
- 3/4 cup chopped rhubarb
- 1 cup sliced strawberries
- 1 lightly beaten egg
- 1 tsp. vanilla extract
- 3/4 cup whole milk
- 1/3 cup vegetable oil
- Mix flour, sugar & baking powder together in a large bowl. Combine egg, milk, vanilla extract & oil in a small bowl.
- Stir this into flour mixture with a fork just until moistened. Fold in rhubarb & strawberries.
- Pour into greased muffin tins. Sprinkle top with a bit of white sugar.
- Bake 20-25 minutes until golden brown.
Robin’s Famous Lemon Bars
- 1 cup all-purpose flour
- 1/3 cup butter, softened
- 1/4 cup confectioners’ sugar
- 1 cup sugar
- 2 eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 1/2 tsp. lemon extract
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- Confectioners’ sugar
- In a large bowl, combine the flour, butter and confectioners’ sugar; press into an ungreased 8-in. square baking pan. Bake at 375° for 15 minutes or until lightly browned.
- In a large bowl, beat the sugar, eggs, flour, lemon juice, extract, baking powder and salt until frothy; pour over crust.
- Bake for 18-22 minutes or until light golden brown. Dust with confectioners’ sugar.
A Valentine Favorite: Red Velvet Hot Chocolate
- 4 cups whole milk
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup sugar
- 1 tsp. red food coloring
- 1 cup heavy whipping cream
- 3 tablespoons whipped cream cheese, room temperature
- In mixer, combine heavy cream and sugar. Whip on medium speed for 2-3 minutes. Just before peaks form, add cream cheese and whisk for another 2 minutes.
- In medium saucepan, heat the milk over medium heat. Add a sprinkle of water and chocolate chips, making sure to keep stirring. When almost melted, add the food coloring and stir.
- When thoroughly melted, pour hot chocolate into mugs and top with whipped cream.