Wednesday, June 30, 2010
Any Rose People . . . Help!
Tuesday, June 29, 2010
Eggs and Friendship Bread
Monday, June 28, 2010
Hot Day At The Barn
Saturday, June 26, 2010
Horses
Saturday Pinks 6-26
Thursday, June 24, 2010
Blueberry Buckle for Friday
Blueberry Buckle Coffee Cake
Betty Crocker Recipe
INGREDIENTS:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping — (recipe follows)
Glaze — (recipe follows)
CRUMB TOPPING
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine — softened
1/2 teaspoon ground cinnamon
GLAZE
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 Tbsp hot water
Directions:
Heat oven to 375ΒΊ. Grease square pan, 9 × 9 × 2 inches, or round pan, 9 × 1 1/2 inches. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm.
CRUMB TOPPING:
Mix all ingredients until crumbly.
GLAZE:
Mix all ingredients until of drizzling consistency.