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July 26, 1996 - Image 136

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-07-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

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FRUIT page 134

3 tablespoons butter or
margarine
2 cups sifted flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup shortening
2/3 cup milk or non
dairy creamer
1 egg, slightly beaten

28301 Franklin Rd.

Southfield, Michigan

Preheat oven to
400. In a large bowl
combine 1 112 cups
sugar, 1/2 cup flour, 1
teaspoon salt, blueberries
and lemon juice. Mix
well and pour into a greased
9X13 pan or a 3 quart making
dish. Place mixture in the
oven and bake about 15 min-
utes.
While the mixture is baking
in a large bowl sift together the
flour, baking powder, 2 table-
spoons of sugar and salt. Cut in
the shorting until the mixture
becomes crumbly. Add the milk
and slightly beaten egg to the
dry ingredients. Stir until well
blended.
Take the hot blueberry mix-
ture out of the oven and drop the
topping mixture in 12 portions
on to the top of it. Return the
mixture to the oven and bake
approx 20 minutes or until the
topping is brown. Serves 10 to
12.

FRESH PEACH
COBBLER

1 1/2 tablespoon cornstarch
1/3 cup brown sugar
1/2 cup water
4 cups peaches, peeled sliced and
sprinkled with sugar
dash of nutmeg
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 tablespoon sugar
1/2 cup sifted flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon soft butter or
margarine
1 egg slightly beaten
1/2 teaspoon cinnamon

Preheat oven to
400. Ina large
sauce pan
combine the
cornstarch,
brown sugar,
white sugar,
and water. Add the
peaches and cook until the mix-
ture is thickened (about 15 min-
utes). Stir constantly. Remove
from heat and add the butter,
lemon juice, and nutmeg.

No gain.No pain.

Keeping your weight at a moderate level may scale
down your risk of heart attack. So maintain a healthy
diet and lighten up on your heart.

136

vilup American Heart Association

Pour the peach mixture into
a greased 3 quart baking dish.
Set aside. In a bowl combine the
remaining flour, sugar, baking
powder, salt, butter/mar-
garine and egg. Mix
well and drop mix-
ture over the
top of the
fruit. Spread
evenly over
top. Don't
worry if it
doesn't
quite cover,
the topping will
spread during cooking. You can
sprinkle a little additional sug-
ar and cinnamon on top of the
batter before baking. Bake 40 to
50 minutes. Serve warm with
sweetened whipped topping or
ice cream. Serves 6.

BLUEBERRY GRUNT

3 cups blueberries
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
114 teaspoon mace
1 cup water
2 tablespoons lemon juice
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
heavy cream, sweetened

In a large sauce pan combine the
blueberries, sugar, spices, water
and lemon juice. Cook over a
moderate heat for 3 to 4 minutes
stirring occasionally. Remove the
fruit mixture from the heat.
In a bowl combine the flour,
baking powder, sugar and salt. c
Starting with a 1/2 cup of milk
gradually stir the milk into the
flour mixture. Add only enough
milk to make a dumpling dough
that will slide off the spoon. Re-
turn the blueberry mixture to the
heat and bring it to a simmer.
Drop the dumplings, in heaping
tablespoons, over the fruit mix-
ture. The dumplings should
not touch and be about 1
1/2 inch across. Cover the
mixture and simmer for
15 to 20 minutes.
Remove from heat,
spoon the dumplings
into serving dishes and
spoon the blueberry mix-
ture over them. Serve
with sweetened whipped
topping or a milk or parve ice
cream. Serves 4 to 6.

© Eileen Goltz 1996

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