Skip to main content

Cherry Muffins and Marshall Field’s

RIP, Marshall Field’s!

Well, I don’t know when I clipped this from the “Heirloom Cooking” column in the Chicago Tribune, but I do know it was before August 30, 2005 because the prize for printing a reader’s recipe was a gift certificate for $25 to Marshall Field’s department store.  

Marshall Field's on State Street, Chicago, note the clock!

It infuriated many area people when Marshall Field’s doors closed on that August day to become Macy’s.  Its massive retail store at State and Washington Streets in the Loop—built in stages between 1893 and 1915—occupied an entire city block and was one of the world's largest retail buildings.

A fun Christmas time outing was to go to Marshall Field’s on State Street to take in its gorgeous animated holiday window displays.

Then, off for a delicious lunch in the wood paneled Walnut Room; seating 450 diners, under crystal chandeliers ~ surrounded by imported dark Russian wood paneling.  

While enjoying lunch, the diner had an up-close view of the 45-foot tall Christmas tree with over 1,000 ornaments in the center of the dining room.   

Walnut Room at Christmas time
45 foot Christmas tree in the Walnut Room

Actually, Marshall Field’s is credited with the tea room concept. 

Back in the 1800’s, ladies shopping in the city had to return home for lunch, as being unescorted by a gentleman was frowned upon and not ladylike.  

One day, a Marshall Field’s clerk shared her chicken pot pie lunch with a tired shopper; providing Marshall Field’s the concept of opening a lunch/tea room.  

Hence, the Walnut Room opened in 1907, allowing ladies to shop and enjoy lunch with friends; a place for ladies to socialize.  

That chicken pot pie became “Mrs. Herring’s Pot Pie” and is still served there today filled with tender white meat chicken, peas and carrots in veloute sauce, hidden just below a thick puff pastry!

On the menu, in later times, you would see Peach Nest, the famous chicken salad in a nest of shoestring potatoes, with peaches,  grapes, strawberries, and a trio of bread  ~ plus, coconut shrimp, skewered to a chunk of pineapple and dipped into sesame-mango and chipotle-cream sauces. 

Also, Spinach Ricotta Ravioli, with asparagus, smoked tomatoes, garlic, basil, Parmesan cheese and chili flakes, in a light roasted yellow pepper sauce.  

Then, to top off  the meal:  a dessert of another Chicago classic ~ the Frango mint chocolate ice cream pie!  Heavenly!!!

I could go on and on, but seeing this recipe for Cherry Muffins brought back great memories of the most magnificent store you could imagine and there are still rallies occasionally to bring back the old Marshall Field’s!   That would be dreams come true for thousands of shoppers, including me!

Back to the muffin recipe:  Even though the fresh tart cherry season is over here, this recipe adapts well to frozen or canned cherries.  The muffins are moist and flavorful with the cherries, cinnamon and cloves blended together. 

This is a delicious fruity muffin to enjoy with your morning cup of coffee, for afternoon tea time or a tasty treat any time of the day. I hope you bake them!

All ready for baking

Cherry Muffins


2 cups flour
1 teaspoon each:  ground cinnamon, baking soda
¼ teaspoon ground cloves
1 stick (½-cup) butter, softened
1 cup sugar
1 egg
1 cup buttermilk
2 cups fresh or frozen pitted sour cherries


Heat oven to 350 degrees.
Sift together the flour, cinnamon, baking soda and clove; set aside.
Beat butter and sugar with a mixer on medium-high speed until light and fluffy; beat in egg until smooth.
Reduce mixer speed to medium-low.
Alternate mixing in the flour mixture and the buttermilk to batter, beating just until combined.
Fold in the cherries.
Fill lined muffin tin three-quarters full with batter.
Bake until a tester tests clean, about 35 minutes.
Cool on wire rack.
Yield:  12 muffins

Love these cherry muffins!


  1. Ah, what a sweet memory. My husband and I had lunch in the Walnut Room the last Christmas before Macy's took over. There was a Salvation Army band playing just outside the front door. What fun to view those windows with the music wafting around the street. I have the Snow Bear cups with the date on them. I also kept the shopping back that year with the "There's No Place Like Marshal Field's" motif. In fact, I have several shopping bags from year's past.

    The muffins look delicious--a little taste of spring.


  2. Que ricos, te han quedado estupendos.


  3. Pam, Thanks for the recipe and the memories! Laurie and I loved Marshall Fields... It was one of the last great downtown department stores! I personally also miss the huge J.L. Hudson Department Store in downtown Detroit. I used to shop there for my stamp collection back in the 4th grade. It was another fabulous store. Now downtown Detroit really doesn't exist... Take Care, Big Daddy Dave

  4. Aha, another recipe for my frozen muffins. Thanks will try this over the weekend. Diane

  5. I sorely miss Marshall Fields. We had two in Milwaukee and I loved to shop at them. I rarely go to Macy's - the quality doesn't begin to compare.

    Thanks for the wonderful recipe!

  6. These are great looking muffins. My husband grew up in the Chicago area so I know what you mean when you talk about Marshall Field's. I know there is a lot of people that feel the way you do.

  7. Great looking muffins! Such a shame when a place with that much history closes its doors.

  8. Bonnie, glad you liked this for the memories. Lucky you with cups and bags. I've got a couple of the usual shopping bags plus a Christmas bag from one year. It was a great store!

    jose manuel, gracias! Son bien.

    Big Daddy Dave, you're welcome and thank you! I've never been to Detroit but I can relate to what you're saying. There were/are so many great department stores, Marshall Fields was my fave!

    Diane, thanks! You have a great weekend!

    SavoringTime in the Kitchen, I agree with you 100% on both points! Yes, the quality of products at Macy's and also the general appearance of the store.

    Words Of Deliciousness, thanks! Yes, I know many people who agree with me. lol

    Carol, thank you! Yes, it was definitely steeped in history and I miss it.

  9. What great memories and the muffins sound delish!


  10. Shopping and lunch, what a perfect combination! It is almost as good as this muffin is going to be with my cup of tea. I am crazy about muffins and I can't wait to try this recipe!

  11. Melinda, thanks! Those muffins are good!

    Linda, thanks! What's not to like about shopping? lol and muffins too!

  12. Great Job Pam! These cherry muffins look to die for! A must try!

  13. Oh darlin', thanks for sharin' both your wonderful memories and that delicious lookin' recipe!!!

    Looks marvelous!

    God bless your week sweeite!!! :o)

  14. So neat to read this post today, Pam. In Springfield, MA we had Steiger's and also Forbes & Wallace. Steiger's had a Tea Room where the ladies lunched. Both closed years ago. I'm learning Springfield history to give school tours at the museum.

    The muffins look yummy and I do have a can of pitted cherries in my pantry! The clove flavoring will taste wonderful. Thanks!

  15. I never got to experience Marchall Field's but I know of it and of course remember when they changed to Macy's... great little trip down memory lane... and what better little treat on that trip than these muffins!! YUM!!!

  16. I love reading a post full of great memories like this. They don't make stores like that anymore.
    These muffins sure are tempting me; great photo Pam.


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews