| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 657.2 | Make pies! Yum!! | CADSYS::RICHARDSON | | Wed Jul 22 1987 14:06 | 5 |
| Yumm! I like blueberries, too (not nearly as much as I like
raspberries, though!). Make blueberry pies, if you have the freezer
space for them, and have one after your Thanksgiving turkey. Blueberry
pies are really good with just a little bit of cinnamon in the filling
(some people like a bit of lemon peel, too).
|
| 657.4 | Try recipe in note 651.0 | MUGSY::GLANTZ | Mike | Thu Jul 23 1987 06:48 | 3 |
| I haven't tried it, but it looks like you could easily modify this
recipe to use blueberries. If you try it, please let us know how
it works out.
|
| 657.6 | Juanita Roberts' Blueberry Cake | FDCV03::PARENT | | Thu Jul 23 1987 10:30 | 29 |
| 1-1/2 Cups Sugar
1 Egg
1 Cup Butter, Softened
3 Cups Flour
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Vanilla
1 Cup Sour Milk**
1 Cup Wild Blueberries or 1-1/2 Cup Cultivated
** Add 1 Tbs. Cider Vinegar to 1 Cup Fresh Milk or use Buttermilk.
Cream sugar, egg and butter together until fluffy. Sift the flour,
baking soda and salt together and gradually beat into the butter
mixture along with the vanilla and milk. Beat cake batter until
smooth. Stir in the berries.
Pour batter into a greased 9 by 13-inch cake pan.
Bake in 350 degree oven for 45-50 minutes.
Serves 8-10
Note: I used 1 stick each butter and margarine and found this VERY
rich. Next time I may try using 1 stick butter and 1/2 cup
shortening. Also used more berries than specified.)
Enjoy!
Evelyn
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| 657.8 | Bluberry Topsy Turvy Cake | LEDS::BLODGETT | | Tue Aug 04 1987 09:57 | 25 |
|
Here's a recipe for a bluberry upside-down cake:
Blueberry Topsy-Turvy Cake
Topping:
Melt 1/4 c. butter in an 8" round cake pan. Add 1/4 c. each white
sugar and brown sugar, stir well and remove from heat. Cool 5 min.
Spread 1/2-1 c. blueberries over mixture, squeeze the juice of 1
lemon over berries. Set aside while making cake batter.
Sift together: 1 1/3 c. flour, 2 tsp. bakig powder, 1/2 tsp each
cinnamon and nutmeg, and a pinch of salt.
Cream 1/4 c. butter. Add 3/4 c. sugar and dry ingredients. Then
add 1 egg, 1/2 c. milk, and 2 tsp. vanilla. Stir until blended.
DO NOT OVERBEAT. Pour cake batter over topping in pan and bake
at 350 for 40-50 mins. cool in pan 5 min. then turn out onto a
plate. Serve warm with either vanilla ice cream or unsweetened
whipped cream.
Note: This is a sweet cake, the amounts of sugar in the topping
may be altered. I haven't tried changing the amount in the cake,
but I'm sure it can be done.
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| 657.9 | one more thing... | LEDS::BLODGETT | | Tue Aug 04 1987 10:06 | 6 |
|
re .8
Another thing about this recipe: to make the cake a little richer
instead of 1/2 c. milk use 1/4 c. milk and 1/4 c. sour cream
|