Blueberry Buckle

BLUEBERRY BUCKLE:

2 c. all-purpose flour
3/4 c. sugar
1/2 c. milk
1/4 c. butter, softened
1 egg
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. fresh blueberries

STREUSEL TOPPING:

1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. butter, softened

Heat oven to 375ºF.

In a large mixing bowl, combine all buckle ingredients except blueberries. Beat at low speed, scraping the bowl often, until well mixed (1-2 minutes).

Fold blueberries into batter by hand. Spread into greased and floured 9″X9″ pan.

In a small bowl, stir together all streusel ingredients except butter. Cut in butter until crumbly; sprinkle over batter.

Bake for 30-35 minutes.

THE EVENING POST, CHARLESTON S.C. 7/13/1988

Hali’s Banana Bread

  • 4 – 6 ripe (i.e. over-ripe) bananas
  • 2 cups sugar
  • ½ cup melted butter
  • 2 eggs
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt

I cup coarsely chopped walnuts or pecans, if you like

Preheat oven to 350°F Grease two loaf pans (approx. 9×5)

Mash the bananas up with the sugar. Add the butter and eggs. Sift (or stir) the dry ingredients together and add to banana mixture.

Divide between loaf pans and bake for 1 hour or until a toothpick comes out fairly clean.

Cool in pans for a few minutes, then turn out on to racks to finish cooling.

This freezes well, if you don’t eat it all right on the spot…

— I use bananas that I would be embarrassed to have anyone see. They should be more black than brown. And not have much structural integrity, either. 🙂

Berry Pie Glace

From Elisabeth Curtis, Beekeeper

Works especially well with raspberries and blueberries. You’ll need about 4 cups of fruit.

Bake one pie shell.

Simmer 1 cup berries with 2/3 cup water for about 3 minutes.

Blend 1 cup sugar (I use less) and 3 T cornstarch and 1/3 cup water. Add to boiling fruit,
boil 1 minute, stirring. Cool this mixture.

Spread 3 oz cream cheese over baked pie shell.

Save out ½ cup choice berries.

Put 2 ½ cup berries in pie shell.

Cover with cooked fruit.

Garnish with reserved berries. Chill until firm (about 2 hours).

Preserved cherries

Recipe in the Washington Post

I think I’ll make some of these and give them to my family who like Manhattans for Xmas.

Summary:

These cherries have a much more complex, sweet-and-savory taste than the jarred, neon-red maraschino cherries you find at the supermarket. Try them in a Manhattan or a Shirley Temple — or just use them to top an ice cream sundae.
The cherries will keep, covered and refrigerated, for about two weeks. Or you may can them for long-term storage: Pack the cherries and juice in hot, sterilized jars and seal according to the manufacturer’s recommendations. Place in a water-bath canner and process for 20 minutes for pint jars.
Makes about 65 cherries

Ingredients:

  • 2 pints bing cherries, pitted
  • 1 1/2 cups water
  • 1 tablespoon salt
  • 2 1/4 cups sugar
  • Juice of 1 medium lemon
  • 1 tablespoon almond extract

Directions:

Place the cherries in a shallow heatproof glass or ceramic bowl.
In a medium saucepan over high heat, combine 1 1/4 cups of the water and the salt. Bring to a boil, stirring until the salt has dissolved. Remove from the heat; allow to cool for 10 minutes, then pour the liquid over the cherries. Cover and refrigerate overnight.
Drain the cherries, discarding the liquid, and rinse them with cold water. Wash the bowl in which the cherries were refrigerated and return them to the clean bowl. Set aside.
In a small saucepan over medium-high heat, combine the sugar, lemon juice and remaining 1/4 cup of water. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and add the almond extract. Pour the mixture over the cherries; let cool, then cover and refrigerate overnight, stirring occasionally.

Recipe Source:

From Todd Thrasher of Restaurant Eve in Alexandria.
Tested by Michael Taylor for The Washington Post

Fruit Pie

I did not make the crust.  That came from my co-op.

I had maybe half a cup(?) of sour cherries from my tree, one long stalk of rhubarb and 5 mostly ripe peaches.

This came to probably 2 cups of firm fruit.

I pitted the cherries and left them in halves, cut the rhubarb into a “small dice” and the peach pieces were bite sized. Tossed all the fruit with enough sugar to coat it all without any left in the bottom of the bowl. (maybe1 cup?  maybe less.) I dumped it in the crust and baked it at @ 350°F for @ 1 hour.

Let it cool completely for it to firm up.

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Addendum 6/16.  Chuck found a variation on the theme.    Plum Rhubarb Crisp

Fruit Dip

This is a recipe I got from my first mother-in-law, with modifications to suit my use.


8 oz. room temp cream cheese
2 Tbsp. milk
2 Tbsp. sugar
2 tsp. vanilla
2 tsp. lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg


Mix with a beater. Serve with fresh fruit.  (Use firm stuff like WHOLE strawberries, sliced apples and pears.)

Mary Teasley’s Peach Custard Pie

I asked my grandmother whether there was any holiday food she missed from her childhood.  She said she missed her mother’s Peach Custard Pie.  She hadn’t had it since her mother died and she didn’t have a recipe, but she could tell me how it was made.  It took me three tries to finally get it right.  She was delighted.

Soak 7 oz. dried peaches in water, overnight. Drain off all the water.  Cook over medium heat with 1 c. sugar until tender.  Drain off all the syrup.  Sieve the peaches and drain again.  (I use my grandmother’s potato ricer.)

Spread the sweet peaches into an unbaked, deep dish pie crust.

Make a 1-2-3 custard by combining 1 c. sugar, 2 c. milk and 3 eggs.  Beat well and pour over peaches.

Bake at 300°F until the custard sets,  @1 and a half hours.