Blueberry Cake, Blueberry Buckle and Date Bars

Carol Dunn, Judy Palm and Marion Dunn

Blueberry Cake

Carol 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.

Blueberry Buckle

Judy Palm

3/4 cup sugar
1/4 cup soft shortening
1 egg
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.

Mix together:
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.

Date Bars

Marion Dunn

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.

August, 2008