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Blueberry
Coffeecake
3 cups
unsifted all-purpose flour
1 ½ tsp.baking powder
¾ tsp.baking soda
¼ tsp. salt
¼ cup light
brown sugar, packed
1 tblsp.
Flour
½ tsp. ground cinnamon
¾ cup butter
or margarine, softened
1 ½ cups
granulated sugar
1 tsp.
vanilla extract
4 eggs
1 cup sour
cream
2 cups
blueberries, washed
1 cup
confectioners’ sugar
1 to 2
tablespoons milk
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Lightly
grease and flour a 10 inch tube pan or bundt pan.
Preheat oven to 350F. Sift 3 cups flour with baking
powder, soda and salt; set aside
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In small
bowl, combine brown sugar with 1 tablespoon flour
and the cinnamon; mix well.
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In large
bowl with electric mixer, at medium speed, beat
butter with granulated sugar and vanilla until
fluffy. Add eggs, one at a time, beating after each
addition.
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At low
speed, beat in flour mixture (in three additions)
alternately with sour cream (in two additions),
beating until combined.
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Turn one
third of batter into prepared pan, spreading evenly.
Sprinkle with half the blueberries and half the
brown sugar mixture. Repeat layering of remaining
batter, blueberries and brown sugar mixture. Bake 60
minutes, or until cake tester inserted in center
comes out clean.
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Cool in
pan on wire rack 20 minutes.
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Gently
remove from pan. Mix confectioners’ sugar and milk
until smooth; drizzle over cake.
Makes 10
servings.
Susan
Walschlager
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Spinach
Salad
1 bag Spinach
1 can waterchestnuts
(sliced)
1 can beansprouts
4 eggs—boiled and
chopped
1/2 lb. bacon—fried
crisp and crumbled
Dressing:
3/4 C. sugar, 1/4 C. oil, 1/4 C. vinegar (Marukan
Seasoned Gourmet Rice Vinegar), 1 onion diced, 1 tsp.
Worchestershire sauce, 2 tsp. salt, 1/4 C. catsup.
Mix
first 5 items in a bowl and pour dressing over and mix
just before serving.
This
recipe can be made ahead and refrigerated and then put
together when served
Susan Seal
(Return to Garden
Potpourri)
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