Desserts.BlueberrySlump History
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October 25, 2018, at 06:13 PM
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Changed line 5 from:
Source: The Oregon FOODday/June 1996\\
to:
Source: The Oregonian FOODday/June 1996\\
October 25, 2018, at 06:13 PM
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Changed line 5 from:
Source: Newspaper\\
to:
Source: The Oregon FOODday/June 1996\\
December 01, 2015, at 03:50 PM
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Deleted lines 36-41:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sad]] — [-30 November 2015, 13:13-]
>>messageitem<<
Tried this recipe twice and both were a diastser The recipe should also tell you how full to fill the muffin cups as we had to guess, first time half full and second time three quarter full although both attempts were an expensive fail! However what did bake up was a kind of flat muffin which tasted pretty good!
>><<
!!!!![[~Sad]] — [-30 November 2015, 13:13-]
>>messageitem<<
Tried this recipe twice and both were a diastser The recipe should also tell you how full to fill the muffin cups as we had to guess, first time half full and second time three quarter full although both attempts were an expensive fail! However what did bake up was a kind of flat muffin which tasted pretty good!
>><<
November 30, 2015, at 09:13 PM
by - Comment added
Changed lines 36-42 from:
Serve hot with cream, sour cream, yogurt or ice cream. Sprinkle with cinnamon or nutmeg, if using.
to:
Serve hot with cream, sour cream, yogurt or ice cream. Sprinkle with cinnamon or nutmeg, if using.
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sad]] — [-30 November 2015, 13:13-]
>>messageitem<<
Tried this recipe twice and both were a diastser The recipe should also tell you how full to fill the muffin cups as we had to guess, first time half full and second time three quarter full although both attempts were an expensive fail! However what did bake up was a kind of flat muffin which tasted pretty good!
>><<
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Sad]] — [-30 November 2015, 13:13-]
>>messageitem<<
Tried this recipe twice and both were a diastser The recipe should also tell you how full to fill the muffin cups as we had to guess, first time half full and second time three quarter full although both attempts were an expensive fail! However what did bake up was a kind of flat muffin which tasted pretty good!
>><<
June 23, 2013, at 06:48 PM
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Changed line 29 from:
Fresh cream, sour cream, yogurt or ice cream
to:
Fresh cream, sour cream, yogurt or ice cream\\
April 21, 2013, at 01:58 AM
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Changed line 3 from:
Preparation: combine; simmer\\
to:
Preparation: combine, simmer\\
February 16, 2013, at 01:12 AM
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Changed lines 13-14 from:
Servings: 6
to:
Servings: 6\\
Attach:BlueberrySlump.jpg\\
Attach:BlueberrySlump.jpg\\
February 16, 2013, at 01:05 AM
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Added lines 1-30:
Name: Blueberry Slump\\
Key Ingredient: blueberries\\
Preparation: combine; simmer\\
Cuisine: American\\
Source: Newspaper\\
Food Group: fruit\\
Meals: dinner\\
Courses: dessert\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: :30\\
Servings: 6
4 cups fresh or frozen blueberries\\
1 cup granulated sugar, divided\\
1/2 cup water\\
2 tablespoons butter or margarine\\
1 cup all-purpose flour\\
2 teaspoons baking powder\\
1/2 teaspoon salt\\
1/2 cup 2 percent milk\\
Fresh cream, sour cream, yogurt or ice cream
Ground cinnamon or nutmeg, optional
Combine the blueberries, 3/4 cup of the sugar, water and butter in a saucepan. Bring to a boil, reduce heat and simmer.
In a small bowl, mix the flour, baking powder, salt and remaining 1/4 cup of sugar and milk to make a stiff batter. Spoon the batter over the blueberry mixture. Cover tightly and simmer 12 minutes. Do not uncover during the cooking time.
Serve hot with cream, sour cream, yogurt or ice cream. Sprinkle with cinnamon or nutmeg, if using.
Key Ingredient: blueberries\\
Preparation: combine; simmer\\
Cuisine: American\\
Source: Newspaper\\
Food Group: fruit\\
Meals: dinner\\
Courses: dessert\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: :30\\
Servings: 6
4 cups fresh or frozen blueberries\\
1 cup granulated sugar, divided\\
1/2 cup water\\
2 tablespoons butter or margarine\\
1 cup all-purpose flour\\
2 teaspoons baking powder\\
1/2 teaspoon salt\\
1/2 cup 2 percent milk\\
Fresh cream, sour cream, yogurt or ice cream
Ground cinnamon or nutmeg, optional
Combine the blueberries, 3/4 cup of the sugar, water and butter in a saucepan. Bring to a boil, reduce heat and simmer.
In a small bowl, mix the flour, baking powder, salt and remaining 1/4 cup of sugar and milk to make a stiff batter. Spoon the batter over the blueberry mixture. Cover tightly and simmer 12 minutes. Do not uncover during the cooking time.
Serve hot with cream, sour cream, yogurt or ice cream. Sprinkle with cinnamon or nutmeg, if using.