Blueberry Cake, Blueberry Buckle and Date Bars
Carol Dunn, Judy Palm and Marion Dunn
Separate two large eggs and whip the whites until stiff. Set aside.
Meanwhile put 1/2 cup of shortening (part butter), 1 cup of sugar and the egg yolks in mixing bowl alternately with 1/3 cup milk. Add 1 tsp. lemon juice. Mix together.
Sift together three times:
1 1/4 cups of flour
1 tsp. baking powder
1/2 tsp. salt
Add the dry ingredients to batter. Mix well. Fold in the egg whites.
Flour 1 1/2 cups of blueberries. Fold into batter.
Bake in a tube pan or a greased 9 x 9 pan and sprinkle sugar on top. Bake for 30 minutes at 350 degrees.
3/4 cup sugar
1/4 cup soft shortening
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
Mix sugar, shortening and egg thoroughly.
Stir in milk.
Blend in dry ingredients.
Stir in blueberries.
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup soft butter
Sprinkle over the top.
Place in a greased and floured 9” sq. pan and bake for 45 -50 minutes at 375.
Make this the day before, or early in the morning.
Crush 1/4 lb. of graham crackers. Set aside 1/2 cup.
Add the remaining crumbs to:
1/4 lb. dates, cut up small
1/4 cup of marshmallows, cut fine
1/4 cup of broken walnuts
Thin with 1/2 cup of light cream
Mix together thoroughly and shape into an elongated log. Cover with the graham crackers. Refrigerate at least 12 hours. Slice into bars about 3/4 inch thick. Top with whipped heavy cream. Nice served with a small amount of brandy on the side.
Copyright © Rye Reflections 2008. All rights reserved.