I am reposting this, so it will be more visible. BTW, in case it
isn't obvious, I am looking for a TNT recipe!

I actually have some SOUR blueberries. I need to look again, but
I don't that they look the least bit unripe. I am thinking they
might make a good pie--and maybe a good buckle. Speaking o' that,
I need to post a request, but I'll ask here too: does anyone have
a truly excellent recipe for blueberry buckle/streusel topped
blueberry cake? I have made good ones, but I always feel they
could be better. Thanks!
--
Jean B.

In article >,
"Jean B." > wrote:

> I am reposting this, so it will be more visible. BTW, in case it
> isn't obvious, I am looking for a TNT recipe!

I never use TNT when cooking. I prefer plastique.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' wrote:
> In article >,
> "Jean B." > wrote:
>
>> I am reposting this, so it will be more visible. BTW, in case it
>> isn't obvious, I am looking for a TNT recipe!
>
> I never use TNT when cooking. I prefer plastique.
>
>
LOL!

I think I'll go look at Beard's tome on American Cookery. I
suspect, I have gone that route numerous times before though....

--
Jean B.

On Mon, 20 Jul 2009 09:49:56 -0400, "Jean B." > wrote:

>I am reposting this, so it will be more visible. BTW, in case it
>isn't obvious, I am looking for a TNT recipe!
>
>I actually have some SOUR blueberries. I need to look again, but
>I don't that they look the least bit unripe. I am thinking they
>might make a good pie--and maybe a good buckle. Speaking o' that,
>I need to post a request, but I'll ask here too: does anyone have
>a truly excellent recipe for blueberry buckle/streusel topped
>blueberry cake? I have made good ones, but I always feel they
>could be better. Thanks!

The following recipe is from Nova Scotia where low bush blueberries
grow wild and plentiful. They're much tastier than those big, bland
commercially grown excuses for blueberries.

Blueberry Buckle

1/2 cup butter
3/4 cup granulated sugar
2 eggs
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cloves
3/4 cup milk
2 cups fresh wild blueberries

Topping:
1/2 cup brown sugar
1/3 cup butter
3/4 cup flour

1. Grease and flour a 9 inch square cake pan. Cream butter with
sugar; add eggs, beat well. Sift flour with baking powder and spices.
Add to creamed mixture alternately with milk. Gently fold in
blueberries; pour into cake pan.
2. For the topping, blend ingredients until they resemble coarse
bread crumbs. Sprinkle evenly over batter. Bake at 190°C (375°F) for
60 minutes or until the centre of the cake is cooked.

Ross.

wrote:
> On Mon, 20 Jul 2009 09:49:56 -0400, "Jean B." > wrote:
>
>> I am reposting this, so it will be more visible. BTW, in case it
>> isn't obvious, I am looking for a TNT recipe!
>>
>> I actually have some SOUR blueberries. I need to look again, but
>> I don't that they look the least bit unripe. I am thinking they
>> might make a good pie--and maybe a good buckle. Speaking o' that,
>> I need to post a request, but I'll ask here too: does anyone have
>> a truly excellent recipe for blueberry buckle/streusel topped
>> blueberry cake? I have made good ones, but I always feel they
>> could be better. Thanks!
>
> The following recipe is from Nova Scotia where low bush blueberries
> grow wild and plentiful. They're much tastier than those big, bland
> commercially grown excuses for blueberries.
>
> Blueberry Buckle
>
> 1/2 cup butter
> 3/4 cup granulated sugar
> 2 eggs
> 2 cups flour
> 1 Tbsp. baking powder
> 1/2 tsp. salt
> 1/2 tsp. nutmeg
> 1/4 tsp. ground cloves
> 3/4 cup milk
> 2 cups fresh wild blueberries
>
> Topping:
> 1/2 cup brown sugar
> 1/3 cup butter
> 3/4 cup flour
>
> 1. Grease and flour a 9 inch square cake pan. Cream butter with
> sugar; add eggs, beat well. Sift flour with baking powder and spices.
> Add to creamed mixture alternately with milk. Gently fold in
> blueberries; pour into cake pan.
> 2. For the topping, blend ingredients until they resemble coarse
> bread crumbs. Sprinkle evenly over batter. Bake at 190°C (375°F) for
> 60 minutes or until the centre of the cake is cooked.
>
> Ross.

Thanks! That may be the one I try. I am glad to see it even
lists TWO cups of blueberries!

--
Jean B.

On Mon, 20 Jul 2009 09:49:56 -0400, "Jean B." > fired up
random neurons and synapses to opine:

>I am reposting this, so it will be more visible. BTW, in case it
>isn't obvious, I am looking for a TNT recipe!

I've also substituted raspberries, blackberries and a mixture of
berries:

@@@@@ Now You're Cooking! Export Format

Lemon Blueberry Buckle

desserts

crumb topping
1/2 cup flour
1/3 cup sugar
1/8 teaspoon salt
zest of 1 lemon
1/4 cup ( 1/2 stick) Butter; room temperature
cake and assembly
6 tablespoons Butter; room temperature
pan
1 1/2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 1/3 cup sugar, divided
zest of 1 lemon
2 eggs
1/2 cup buttermilk
2 cups blueberries
crumb topping
2 lemons; juiced

Note: Adapted from 'Rustic Fruit Desserts' by Cory Schreiber and Julie
Richardson.

In a medium bowl, whisk together the flour, sugar, salt and lemon
zest. Add the butter, using a fork or your fingers to cut in the
butter until it is reduced to the size of peas. Loosely cover the
bowl, and place it in the freezer while you mix the cake batter.

Crumb topping, chilled

Juice of 2 lemons (about 6 tablespoons)
1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking
pan.

2. In a medium bowl, whisk together the flour, baking powder, baking
soda, salt and nutmeg.

3. In the bowl of a stand mixer, or in a large bowl with a hand mixer,
cream together the butter, three-fourths cup sugar and lemon zest
until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time,
scraping down the sides of the bowl after each addition.

4. Stir the flour mixture into the bowl, a third at a time,
alternating with the buttermilk, until both the flour mixture and
buttermilk are evenly incorporated into the batter. Gently fold 1 cup
of the blueberries into the batter.

5. Spread the batter into the prepared pan and distribute the
remaining blueberries evenly over the top of the batter. Remove the
crumb topping from the freezer and sprinkle it over the berries.

6. Bake the cake until it is lightly golden and firm on top, and a
toothpick inserted in the center comes out clean, 45 to 50 minutes.
Rotate the pan halfway through for even baking.

7. While the cake is baking, make a lemon syrup: In a small saucepan,
combine the remaining one-third cup sugar with the lemon juice and
whisk until blended. Heat the pan over medium-low heat and cook,
stirring occasionally, until the liquid thickens to a syrupy
consistency, 6 to 8 minutes. (The glaze will bubble while cooking and
may need to be removed from the heat to check that it is the proper
consistency.) Remove from heat and set aside in a warm place.

8. Remove the cake from the oven and drizzle the warm glaze over. Cool
to room temperature. The cake will keep at room temperature for 2 to 3
days, covered in plastic wrap.

Contributor: LA Times

Yield: 6 to 8

Preparation Time: 1 hour

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:
> On Mon, 20 Jul 2009 09:49:56 -0400, "Jean B." > fired up
> random neurons and synapses to opine:
>
>> I am reposting this, so it will be more visible. BTW, in case it
>> isn't obvious, I am looking for a TNT recipe!
>
> I've also substituted raspberries, blackberries and a mixture of
> berries:
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon Blueberry Buckle
>
> desserts
>
> crumb topping
> 1/2 cup flour
> 1/3 cup sugar
> 1/8 teaspoon salt
> zest of 1 lemon
> 1/4 cup ( 1/2 stick) Butter; room temperature
> cake and assembly
> 6 tablespoons Butter; room temperature
> pan
> 1 1/2 cups plus 2 tablespoons flour
> 1 teaspoon baking powder
> 1/4 teaspoon baking soda
> 1/2 teaspoon salt
> 1/4 teaspoon freshly grated nutmeg
> 3/4 cup plus 1/3 cup sugar, divided
> zest of 1 lemon
> 2 eggs
> 1/2 cup buttermilk
> 2 cups blueberries
> crumb topping
> 2 lemons; juiced
>
> Note: Adapted from 'Rustic Fruit Desserts' by Cory Schreiber and Julie
> Richardson.
>
> In a medium bowl, whisk together the flour, sugar, salt and lemon
> zest. Add the butter, using a fork or your fingers to cut in the
> butter until it is reduced to the size of peas. Loosely cover the
> bowl, and place it in the freezer while you mix the cake batter.
>
> Crumb topping, chilled
>
> Juice of 2 lemons (about 6 tablespoons)
> 1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking
> pan.
>
> 2. In a medium bowl, whisk together the flour, baking powder, baking
> soda, salt and nutmeg.
>
> 3. In the bowl of a stand mixer, or in a large bowl with a hand mixer,
> cream together the butter, three-fourths cup sugar and lemon zest
> until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time,
> scraping down the sides of the bowl after each addition.
>
> 4. Stir the flour mixture into the bowl, a third at a time,
> alternating with the buttermilk, until both the flour mixture and
> buttermilk are evenly incorporated into the batter. Gently fold 1 cup
> of the blueberries into the batter.
>
> 5. Spread the batter into the prepared pan and distribute the
> remaining blueberries evenly over the top of the batter. Remove the
> crumb topping from the freezer and sprinkle it over the berries.
>
> 6. Bake the cake until it is lightly golden and firm on top, and a
> toothpick inserted in the center comes out clean, 45 to 50 minutes.
> Rotate the pan halfway through for even baking.
>
> 7. While the cake is baking, make a lemon syrup: In a small saucepan,
> combine the remaining one-third cup sugar with the lemon juice and
> whisk until blended. Heat the pan over medium-low heat and cook,
> stirring occasionally, until the liquid thickens to a syrupy
> consistency, 6 to 8 minutes. (The glaze will bubble while cooking and
> may need to be removed from the heat to check that it is the proper
> consistency.) Remove from heat and set aside in a warm place.
>
> 8. Remove the cake from the oven and drizzle the warm glaze over. Cool
> to room temperature. The cake will keep at room temperature for 2 to 3
> days, covered in plastic wrap.
>
> Contributor: LA Times
>
> Yield: 6 to 8
>
> Preparation Time: 1 hour
>
> Terry "Squeaks" Pulliam Burd

Oooo, thank you. I will now compare this with Ross's recipe.
Maybe I'll have to make both. (So, when am I going to start
dieting? After I use up my berries?????)

--
Jean B.

On Mon, 20 Jul 2009 09:08:20 -0500, Melba's Jammin' wrote:

> In article >,
> "Jean B." > wrote:
>
>> I am reposting this, so it will be more visible. BTW, in case it
>> isn't obvious, I am looking for a TNT recipe!
>
> I never use TNT when cooking. I prefer plastique.

you always were a modern kinda gal.

your pal,
blake

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 20 Jul 2009 09:49:56 -0400, "Jean B." > fired up
> random neurons and synapses to opine:
>
> >I am reposting this, so it will be more visible. BTW, in case it
> >isn't obvious, I am looking for a TNT recipe!
>
> I've also substituted raspberries, blackberries and a mixture of
> berries:
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon Blueberry Buckle
>
> desserts
>
> crumb topping
> 1/2 cup flour
> 1/3 cup sugar
> 1/8 teaspoon salt
> zest of 1 lemon
> 1/4 cup ( 1/2 stick) Butter; room temperature
> cake and assembly
> 6 tablespoons Butter; room temperature
> pan
> 1 1/2 cups plus 2 tablespoons flour
> 1 teaspoon baking powder
> 1/4 teaspoon baking soda
> 1/2 teaspoon salt
> 1/4 teaspoon freshly grated nutmeg
> 3/4 cup plus 1/3 cup sugar, divided
> zest of 1 lemon
> 2 eggs
> 1/2 cup buttermilk
> 2 cups blueberries
> crumb topping
> 2 lemons; juiced
>
> Note: Adapted from 'Rustic Fruit Desserts' by Cory Schreiber and Julie
> Richardson.
>
> In a medium bowl, whisk together the flour, sugar, salt and lemon
> zest. Add the butter, using a fork or your fingers to cut in the
> butter until it is reduced to the size of peas. Loosely cover the
> bowl, and place it in the freezer while you mix the cake batter.
>
> Crumb topping, chilled
>
> Juice of 2 lemons (about 6 tablespoons)
> 1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking
> pan.
>
> 2. In a medium bowl, whisk together the flour, baking powder, baking
> soda, salt and nutmeg.
>
> 3. In the bowl of a stand mixer, or in a large bowl with a hand mixer,
> cream together the butter, three-fourths cup sugar and lemon zest
> until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time,
> scraping down the sides of the bowl after each addition.
>
> 4. Stir the flour mixture into the bowl, a third at a time,
> alternating with the buttermilk, until both the flour mixture and
> buttermilk are evenly incorporated into the batter. Gently fold 1 cup
> of the blueberries into the batter.
>
> 5. Spread the batter into the prepared pan and distribute the
> remaining blueberries evenly over the top of the batter. Remove the
> crumb topping from the freezer and sprinkle it over the berries.
>
> 6. Bake the cake until it is lightly golden and firm on top, and a
> toothpick inserted in the center comes out clean, 45 to 50 minutes.
> Rotate the pan halfway through for even baking.
>
> 7. While the cake is baking, make a lemon syrup: In a small saucepan,
> combine the remaining one-third cup sugar with the lemon juice and
> whisk until blended. Heat the pan over medium-low heat and cook,
> stirring occasionally, until the liquid thickens to a syrupy
> consistency, 6 to 8 minutes. (The glaze will bubble while cooking and
> may need to be removed from the heat to check that it is the proper
> consistency.) Remove from heat and set aside in a warm place.
>
> 8. Remove the cake from the oven and drizzle the warm glaze over. Cool
> to room temperature. The cake will keep at room temperature for 2 to 3
> days, covered in plastic wrap.
>
> Contributor: LA Times
>
> Yield: 6 to 8
>
> Preparation Time: 1 hour
>
> Terry "Squeaks" Pulliam Burd

Can one use frozen fruit? Thawed and drained? IMWTK.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Tue, 21 Jul 2009 18:34:18 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>Can one use frozen fruit? Thawed and drained? IMWTK.

I never have, but I don't know why not - might want to cut back on the
sugar, though.

I have a mixed berry crisp recipe that I make with fresh berries (when
they're in season and on sale), although the original recipe calls for
frozen. Can't imagine it would taste different or the texture would be
affected.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> On Tue, 21 Jul 2009 18:34:18 -0500, Melba's Jammin'
> > fired up random neurons and synapses to
> opine:
>
> >Can one use frozen fruit? Thawed and drained? IMWTK.
>
> I never have, but I don't know why not - might want to cut back on the
> sugar, though.

Why? Color me Curious Yellow.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
blake murphy > wrote:

> On Mon, 20 Jul 2009 09:08:20 -0500, Melba's Jammin' wrote:
>
> > In article >,
> > "Jean B." > wrote:
> >
> >> I am reposting this, so it will be more visible. BTW, in case it
> >> isn't obvious, I am looking for a TNT recipe!
> >
> > I never use TNT when cooking. I prefer plastique.
>
> you always were a modern kinda gal.
>
> your pal,
> blake


Who has a fondness for things Czech & Slovak. '"-0)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Wed, 22 Jul 2009 10:29:30 -0500, Melba's Jammin'
> wrote:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> On Tue, 21 Jul 2009 18:34:18 -0500, Melba's Jammin'
>> > fired up random neurons and synapses to
>> opine:
>>
>> >Can one use frozen fruit? Thawed and drained? IMWTK.
>>
>> I never have, but I don't know why not - might want to cut back on the
>> sugar, though.
>
>Why? Color me Curious Yellow.


I am guessing that Terry has seen some fruits frozen in syrup or
sugared juice.

I am making that buckle recipe this weekend, you betcha.

I use frozen blueberries all winter long and my only complaint is that
they have a tendency to bleed.

Boron

On Wed, 22 Jul 2009 10:29:30 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> On Tue, 21 Jul 2009 18:34:18 -0500, Melba's Jammin'
>> > fired up random neurons and synapses to
>> opine:
>>
>> >Can one use frozen fruit? Thawed and drained? IMWTK.
>>
>> I never have, but I don't know why not - might want to cut back on the
>> sugar, though.
>
>Why? Color me Curious Yellow.

Just seems to me that most frozen berries I've bought are sweeter than
fresh. I've never looked on the wrappings, but they may have sugar
added before freezing. All I'm sayin', is I like my berry dishes a bit
on the tart side, anyway.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Melba's Jammin' > wrote in news:barbschaller-
on Jul Wed 2009 am

> Who has a fondness for things Czech & Slovak. '"

Possibly South Americans?

--

The beet goes on -Alan

On Wed, 22 Jul 2009 10:30:24 -0500, Melba's Jammin' wrote:

> In article >,
> blake murphy > wrote:
>
>> On Mon, 20 Jul 2009 09:08:20 -0500, Melba's Jammin' wrote:
>>
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> I am reposting this, so it will be more visible. BTW, in case it
>>>> isn't obvious, I am looking for a TNT recipe!
>>>
>>> I never use TNT when cooking. I prefer plastique.
>>
>> you always were a modern kinda gal.
>>
>> your pal,
>> blake
>
> Who has a fondness for things Czech & Slovak. '"-0)

wikipedia sez the czechs refer to plastique as 'semtex.'

your pal,
blake

blake murphy > wrote in
:

> wikipedia sez the czechs refer to plastique as 'semtex.'

It's a brand name registered to Explosia A.S.

http://www.explosia.cz/en/?show=semtex

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes