LINNY THE CHEF
Friday, August 15, 2008
Blueberry Buckle :: The Steiger's
Thanks to the Steiger Clan for
sharing a recepie!
Sounds yummy.
Blueberry Buckle
Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar (or less)
1/4 cup butter, softened
2 eggs
1/2 cup milk
3 cups fresh blueberries
Topping:
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
1/4 cup walnuts (optional)
Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans)
Cake
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries.
Topping
In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter.
Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired.
Great for freezing!!!
Thanks to the Steiger Clan for
sharing a recepie!
Sounds yummy.
Blueberry Buckle
Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar (or less)
1/4 cup butter, softened
2 eggs
1/2 cup milk
3 cups fresh blueberries
Topping:
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
1/4 cup walnuts (optional)
Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans)
Cake
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries.
Topping
In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter.
Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired.
Great for freezing!!!Labels: bake, baking, blueberries, cake, cinnamin, dessert, summer dessert
¶ 8/15/2008 09:23:00 AM 0 Comments
Tuesday, July 1, 2008
Banana Split Cake
Blend graham cracker crumbs with a "pinch" (tablespoon) of sugar and the melted butter in the bottom of a 9x13 glass pan. Press it together until the crumbs have completely absorbed the butter and cover the pan. If the crumbs aren't completely moist, you may need a little more melted butter. Place in freezer while you make your filling (about 15-20 minutes).
Mix butter, eggs and powdered sugar (mix in a little powdered sugar at a time) in mixing bowl with electric mixer until well blended and fluffy. Filling will taste rich, be yellowish, kind of a buttercream color, but it shouldn't taste buttery or eggy. Spread filling over crust. Next layer sliced bananas, then pinapple and top with thawed Cool Whip. Garnish with pecans, strawbeerries or cherries.
At our annual company Spring picnic, there's a dessert contest, and this was this year's winning entry. Sounds good...I didn't get a taste of it that day, but I'd like to try it out! Sounds like it' be great during the summer!
* 2 c graham cracker crumbs
* 1/2 - 1 stick melted butter
* pinch of sugar
* 1 stick butter
* 2 eggs
* 3+ cups powdered sugar
* 1 can crushed pinapple
* 4 sliced bananas
* 1 large tub of Cool Whip
Blend graham cracker crumbs with a "pinch" (tablespoon) of sugar and the melted butter in the bottom of a 9x13 glass pan. Press it together until the crumbs have completely absorbed the butter and cover the pan. If the crumbs aren't completely moist, you may need a little more melted butter. Place in freezer while you make your filling (about 15-20 minutes).
Mix butter, eggs and powdered sugar (mix in a little powdered sugar at a time) in mixing bowl with electric mixer until well blended and fluffy. Filling will taste rich, be yellowish, kind of a buttercream color, but it shouldn't taste buttery or eggy. Spread filling over crust. Next layer sliced bananas, then pinapple and top with thawed Cool Whip. Garnish with pecans, strawbeerries or cherries. Labels: bananas, cold, cool whip, dessert, easy, graham cracker crust, pie, pinapple, summer dessert
¶ 7/01/2008 01:18:00 PM 0 Comments
