1 cup Fresh or frozen (not thawed!) blueberries
2 tbsp Sugar
2 tbsp Blueberry vinegar, or white wine vinegar
1/2 cup Sour cream
1 1/2 cup Flour
1/2 cup Brown sugar
1 tsp Baking soda
1 tsp Ground ginger
1/4 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Mace, ground
2 Eggs, lightly beaten
2 tbsp Molasses
1/2 cup Unsalted butter, melted & cooled
Powdered sugar & fresh blueberries for garnish
CINNAMON ICE CREAM
1 qt Vanilla ice cream
2 tsp Ground cinnamon
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From: albersa@aztec.asu.edu (ANN ALBERS)
Date: 18 Aug 1995 12:05:00 -0500 Preheat oven to 350 deg. In a small bowl, gently toss 1 c blueberries with granulated sugar & vinegar. Let stand at room temperature for 1 hr. Drain well, reserving berries & juices. Set berries aside. Stir juices into sour cream in a large bowl. In another bowl, combine flour, brown sugar, soda, ginger, salt, cinnamon and mace. Mix well and set aside.
Stir eggs, molasses, and melted butter into sour cream mixture. Add 1/2 c flour mixture and beat well. Add remaining flour mixture and beat until smooth and fluffy. Spread 2/3 batter into a greased 8 1/4 x 1 3/4" round baking dish, or better yet, into a 6 cup heart-shaped mold. Arrange berries over batter. Spoon remaining batter mounds over berries, not completely covering fruit.
Bake in a 350 deg oven for 35-40 minutes until top is dry and springy, and pick inserted in the center comes out clean. Cool on a rack. Dust with powdered sugar and serve with cinnamon iced cream! Serves 8.
Cinnamon Ice Cream: Soften ice cream slightly at room temperature about 10-15 minutes. With an electric mixer, beat till just creamy. Stir in cinnamon till blended. Refreeze at least 4 hrs before servings.
From September, 1990, Victoria Magazine
REC.FOOD.RECIPES ARCHIVES
/CAKES
TAKES 4 HOURS FOR ICE CREAM
From rec.food.cooking archives.
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