or 1 hour or until buckle tests done when tested with
Blueberry mixture:
Preheat the oven to 375 degrees F.
Mix the sugar, shortening, and egg.
Stir in the milk.
Mix the cups flour, baking powder, and salt.
Add the flour mixture to the sugar mixture.
Fold in the blueberries.
Pour into a 9-by-9 inch pan.
Crumb Mixture:
Combine all of the crumb ingredients.
Spread on top of the blueberry mixture.
Bake the whole thing for 45-50 minutes.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
ut clean.
Let the buckle cool for 10 minutes, then
Preheat oven to 350\u00b0.
Butter and flour spring-form baking pan; set aside.
Sift together flour, baking powder and salt; set aside.
With electric mixer on medium, cream butter and sugar until light and fluffy, about 3 minutes.
Reduce speed to low and add egg and vanilla.
Alternately add flour mixture and milk, beginning and ending with flour mixture.
Fold in berries.
he prepared baking dish. Pour blueberry batter over apples.
Mix
Bake at 350\u00b0 for 30 to 40 minutes.
I always double this recipe.
Delicious served with milk while warm.
toothpick inserted into the buckle comes out clean, about 35
Blueberry and White Chocolate Whipped Cream:<
40 to 45 minutes. Cool buckle on a wire rack.
Sprinkle over Buckle.
Bake 1 hour and 20 minutes at 350\u00b0. Serve warm.
Some like a little milk with it.
oarse crumbs, then sprinkle over blueberry mixture.
Bake 45 to
Cream 1/4 cup butter and 3/4 cup sugar in a large mixing bowl. Add beaten egg and stir in mixture of 2 cups of flour, baking powder and salt alternately with milk, beating until smooth.
Fold in blueberries.
Spread evenly into a 9-inch square baking pan. Combine remaining 1/4 cup butter, 1/2 cup sugar, 1/3 cup flour and cinnamon in a small mixing bowl.
Mix until crumbly.
Sprinkle over blueberry layer.
Bake at 375\u00b0 for 35 minutes.
Yields 9 servings.
Serve with milk.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 ...
Mix flour, sugar, margarine and nuts together.
Press into greased 9 x 13-inch pan.
Bake at 325\u00b0 for 15 minutes or until brown.
Cool.
Beat eggs, then blend in sugar and cracker crumbs.
Add nuts and vanilla.
Spread in 8 x 8-inch pan.
Bake 25 minutes at 350\u00b0. When cool, top with 1 can of blueberry pie filling and spread Cool Whip on top.
f vinegar indicated in the recipe and heat on the stove
Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.