A newer tradition in our family is to have 4th of July breakfast at the Eggers'. Dave made eggs, bacon and biscuits and gravy -- what more could you ask for? Bloody Marys? Mimosas? Baked treats, you ask? OK!
Jenny gave me some fresh raspberries from her mom's patch on Thursday, so I made scones. The great recipe is here from Creme de la Crumb. They were very good.
I also made Clay's favorite, Blueberry Buckle. The recipe is from our good friend, Joan, via her mom, Norrene. Like Florence's Peach Cobbler, it's a great one preserved in the 1991 St. Ambrose PTO cookbook. (You know -- before Pinterest.) We made two cakes -- one for the morning, and one for Maggie's last evening, and I got several requests for the recipe, so here it is!
3/2 c. sugar 1/4 cup soft butter
1 egg 1/2 c. milk
2 cups flour 2 tsp. baking powder
1/2 tsp. salt 2 cups well-drained blueberries
Cream first 3 ingredients; stir in milk. (I use a hand mixer.) Sift together flour, baking powder and salt; stir into butter mixture. Carefully blend in blueberries; spread batter in greased and floured 9" square pan. Mix ingredients for crumb mixture:
1/2 cup sugar 1/3 c. flour
1/2 tsp. cinnamon 1/4 cup soft butter
Sprinkle on top of batter. Bake 45-50 minutes at 375 until toothpick stuck into center comes out clean. Serve warm, fresh from the oven.
Just one more. Since the 1st was Canada Day, and since Grandma Olive was from Canada, and since we were having a family supper, I made this:
It's just angel food cake, torn up in the bottom of a 9x13. Then, I chopped up some strawberries, mixed them with a little sugar and spooned them over. Cool Whip on top (yes, I do prefer whipped cream, but there are some Cool Whip lovers in this family, and it's really just easier, isn't it?). More crushed berries on the sides and a raspberry maple leaf (can you tell that's what that is?) in the center. O, Canada!