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  • 7/8 Nat Blueberry Day - 3

    From Dave Drum@1:2320/105 to All on Sun Jul 7 14:03:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry Rhubarb Pie
    Categories: Pies, Pastry, Fruits
    Yield: 6 Servings

    2 1/2 c Chopped rhubarb
    1 1/2 c Blueberries; stemmed
    3/4 c White sugar
    2 tb Butter
    4 tb Flour
    Pie dough for a (9") double
    - crust

    Gently toss together your rhubarb, blueberries, flour
    and sugar.

    Place your bottom crust into the pie plate. Pour your
    mixture into the pie plate. Add butter on top in little
    dabs.

    Cover with your crust. Brush your pie crust with the egg
    then sprinkle the sugar on top. Pinch the seams together
    and make your pie vents as you like.

    Using the lowest rack of your oven, bake for 15 minutes
    at 425oF/218oC, then lower the temp to 350oF/175oC
    and bake for about 50-55 minutes more.

    When your pie edges start to become too brown and they
    always will - cover the edges with tinfoil or use a pie
    crust cover.

    Continue baking until you see the pie filling bubbling
    and your pie is beautifully browned all over the
    top. Remove from the oven and cool on a baking rack.

    RECIPE FROM: https://www.thekitchenmagpie.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:124/5016 to All on Tue Jul 8 05:47:23 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry Buckle
    Categories: Cakes, Desserts, Fruits, Citrus
    Yield: 1 Cake

    4 tb Butter; softened
    3/4 c Sugar
    1 lg Egg
    2 c Flour
    2 ts Baking powder
    1/2 ts Salt
    1/2 c Milk
    2 c Blueberries; thawed if
    - frozen

    MMMMM---------------------------GLAZE--------------------------------
    1/2 c Confectioner's sugar
    2 ts Butter; softened
    1/2 ts Grated orange or lemon peel
    1 1/2 tb Milk

    Cream butter and sugar. Add egg and beat well. Sift
    together flour, baking powder, and salt. Add dry
    ingredients to creamed mixture alternating with milk. Beat
    until smooth. Fold in berries. Spread batter in greased
    9" x 9" pan. Bake at 350ºF/175ºC for 40-45 min. or until
    coffee cake tests done.

    Cool for 10 minutes. Remove to wire rack.

    Combine glaze ingredients - gradually adding milk until
    glaze is of spreading consistency; drizzle over the top
    of the warm coffee cake.

    Baked goods can be frozen and stored for several months and
    taste as fresh as the day they were made--wrap them in
    freezer paper and then put them in heavy plastic freezer
    bags. Expel all the air from the bag before you seal it.
    It's the air in the bag that gives food "freezer" taste.

    Since we named our inn Blueberry Hill, we planted thirty
    blueberry bushes in our garden, feature blueberries in our
    decorating, and serve blueberry specialties on our
    breakfast menu. This coffee cake is one of our guests
    favorite.

    Recipe by: Blueberry Hill Bed & Breakfast

    RECIPE FROM: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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