Blueberry Crisp

3 cups blueberries
2/3 cup sugar
1 tbsp four
3 tbsp butter or margarine
¼ cup brown sugar
¾ cup rolled oats

Method: place blueberries in greased baking dish and
sprinkle with 2/3 cup sugar and 1 tbsp flour. Cream
margarine, add brown sugar and cream well together.
Blend in flour and rolled oats to make a crumb mixture.
Sprinkle this crumb mixture on top of the blueberries.
Bake in a moderately hot oven 375 degrees F. Until the
blueberries are soft and the top is golden brown, about
40 minutes.

Blueberry Grunt

1 quart blueberries
½ cup water
½ cup sugar
1 ½ cups flour, all purpose
2 tsp baking powder
¼ tsp salt
1 tsp sugar
1 tbsp butter
2/3 cup milk(approximately)

Heat blueberries, water and sugar slowly until blueberries
begin to soften; then bring to a boil. Simmer gently (5
minutes) while making dumplings.Sift together flour,
baking powder, salt and sugar. Cut in butter and add
enough milk to make a soft dough.Drop dumpling dough,
by the tablespoonful, onto hot berries ( makes approx. 10)
Cover tightly and cook 15 minutes without raising lid.
Dumplings will double in size.Serve hot, spooning sauce
over dumplings, and top with cream. Makes 5-6 servings

Lemon Meringue Pie

Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water

For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon

Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt

Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until golden brown.

Partridgeberry Pie

2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
 

Pastry:

Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.

Strawberry Shortcake

3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream

Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie on greased baking sheet. 
Bake at 425 degrees F for about 10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
 
 

Above recipes reprinted with permission of sparkls
Please click HERE to view her site
 
 

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