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Shirley - 14 Jul 2005 14:37 GMT

I have some blueberries and I want to make 'something' to take to my
FIL & MIL's 60th wedding anniversary 'do'. It needs to be something I
can make in advance (i.e. can be frozen until required date), and it
needs to be something that will 'travel' well as the 'do' is a couple
of hours drive from where I live.........so what do you suggest ?

Those of you who are culinary genius's please note I can burn boiled
eggs so nothing too complicated. ;-)

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Shirley
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jmcquown - 14 Jul 2005 15:47 GMT

> I have some blueberries and I want to make 'something' to take to my
> FIL & MIL's 60th wedding anniversary 'do'. It needs to be something I
[quoted text clipped - 4 lines]
> Those of you who are culinary genius's please note I can burn boiled
> eggs so nothing too complicated. ;-)

My good friend, Margaret, makes this and it's wonderful!

Blueberry Buckle

Filling:
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/4 c. (half a stick) unsalted butter
1 large egg
1/2 c. milk
grated rind of one lemon
2 c. fresh blueberries

Topping:
1/4 c. unsalted butter
1/2 c. all-purpose flour
1/2 c. sugar
1/2 tsp. ground cinnamon

Filling: In a small bowl, combine the flour, baking powder and salt. In a
large bowl, cream together (smush together heheh) the butter and sugar. Add
the egg and the lemon rind. Add the flour mixture for the filling and milk,
alternately. The dough may be stiff and you may need to add a little more
milk to make a smooth batter. Stir in the blueberries. Spread this mixture
in a lightly buttered 13"x9" baking pan.

Topping: Blend together the topping ingredients and sprinkle over the
blueberry batter.

Bake in a preheated 375F oven on the middle rack, 30-35 minutes. Test for
doneness by inserting a toothpick in the middle; it's done when the
toothpick comes out dry. Let cool.

Blueberry Buckle freezes nicely. Thaw and gently reheat to warm in a low
temp oven. Nice served with vanilla with ice cream.

You might also consider something like a "blueberry shortcake" (you can buy
those individual angel-food shortcake rounds at most grocery stores). I
know you can freeze fresh blueberries, you'd still need about 2 cups. Then
create a warm sauce with cream, butter, sugar and blueberries gently heated
on the stove and poured into the "shortcakes". Sorry, I don't have
measurements for this... it's been years since I did something along these
lines.

Jill

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sriddles@aol.com - 14 Jul 2005 16:09 GMT

> Those of you who are culinary genius's please note I can burn boiled
> eggs so nothing too complicated. ;-)
>
> --
> Shirley

I"m not a culinary genius either, but just wanted to say YUM.
Blueberries sound delicious right now! Guess nobody grows them here.
I've never had or seen fresh, local ones. Being NOT the culinary genius
that I am, we like cherry cheesecake but substitute blueberry filling.

Sherry

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pmendhall - 15 Jul 2005 04:18 GMT

> Those of you who are culinary genius's please note I can burn boiled
> eggs so nothing too complicated. ;-)

Here are two recipes that are easy and very popular at my work place.

Turtles
Regular brownie mix w/ ingredients for fudge-like brownies.
Mix batter and drop into a greased mini-muffin pan about 3/4 full.
Bake at 325 degrees for about 15 minutes. Right after you take them out of
the oven use something (I use the handle of an ice cream scoop) to press
down the centers.
Let cool.
Mix a package of caramels with about 3-4 tablespoons of milk (I don't
measure, I just poor in a little) in a microwavable bowl. I set the
microwave for 90 seconds, but stop it every 15 to stir. It usually doesn't
take that long.
Drop caramel into brownie cups (this is the two spoon drop technique for
me - but you may be a little more coordinated and can do it with one), and
top with pecans.

No Bake Cookies

In a large sauce pan mix the following ingredients together. Bring to boil
stirring regularly. Boiling for 2 and 1/2 minutes stirring continuously.

1/2 cup margarine
2 cups sugar
2/3 cup cocoa
1/2 cup milk

Remove from heat and stir in the following ingredients.

2 tsp. vanilla
2/3 cup peanut butter
2 cups oat meal

Stir and spoon mixture on wax paper. Makes two dozen cookies.

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Christine K. - 14 Jul 2005 17:54 GMT

No genius here, but I would think blueberries could easily be included
into muffins. That way they'd both be easily frozen and travel well.

Here's the section with blueberry muffins:
http://www.recipesource.com/baked-goods/muffins/index4.html

Please note, I have *not* tried the recipes on that site, I usually just
look at recipes for inspiration. :)

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Christine in Vantaa, Finland
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