Saturday, January 07, 2017

I'm Taking One Book With Me


Only because there is so much reading to do for classes, I generally try to keep my book count under five per semester that I bring from home. This time around, I think it will be just my Bible and this little nugget by Frances Ridley Havergal. Either I have never read it (need to confirm with my yearly book lists...) or it has been many years. Leafing through its pages as I began packing this afternoon, it looks as though it will not disappoint.

Thursday, January 05, 2017

Blueberry Buckle

The forecasters said that our area could see up to a foot of snow by this morning, and I would say that it came pretty close. I wasn't ready to get out of bed, but I love quiet mornings before anyone is up.

A morning ritual is to turn on a string of lights (or two), fix a cup of tea and read Scripture. As daylight began to seep through the low hanging, empty clouds it was obvious that I wasn't the only one up early.

Before heading outside to help shovel the snow and brush of cars, I whipped up and put in the oven a special morning treat; a recipe I hadn't fixed in ages. It turned out well considering I used a pan that was a wee bit smaller than what the recipe called for. But here's a hint: if you cut everything into small pieces you won't feel to guilty for eating two. ::ahem::  Oh, and don't let the title be deceiving - it's a fancy (or otherwise?) way of saying coffeecake.

Blueberry Buckle

3/4 c. sugar
1/4 c. soft butter
1 egg

Stir in:
1/2 c. milk (I used almond milk)

2 c. flour
2 tsp. baking powder
1/2 t. salt
2 c. blueberries

Crumb Topping:
1/2 c. sugar
1 tsp. cinnamon
1/3 c. flour
1/4 c. soft butter

Spread batter in a 9x13 greased pan. Sprinkle crumb mixture on top (I used a fork to mix and slide the crumbs out of the bowl and onto the batter). Bake at 350 degrees for 45-50 minutes.