Sometimes I think it’s funny when I post recipes. You see, I can cook, I just generally don’t. In fact, when I was first married and we were both finishing college, my pots and pans were put to good use all right; trapping creepy crawly things. My hubs was in the Utah National Guard while we were attending Utah State University (Go Aggies!). One Sunday, after getting back from 3 days of drill, he arrived at an empty apartment filled with about 6 overturned pots and pans on the floor. I of course had escaped my creepy crawling death trap (yes, death by daddy long-leg!) to my sister’s house and when he called to see where I was and what had happened to our apartment, the whole horror story gushed out. I’m lucky to be married to a man who kills bad guys for a living, AND bugs.
I think I finally got over my fear of smallish spiders, at least I can grab a pair of my hub’s combat boots and kill them all by myself, but now we live in Texas. Have any of y’all been down here? They have these EVIL SOB’s called cock roaches! And this just in; they don’t go down the toilet bowl!! How is that possible? Why on earth would God make these creatures so resilient?? Thankfully, daddy has been teaching our 3 year old boy to kill the cock roaches for mommy. I know they scare him a little, but it’s just too dang cute when he tells me he’s gonna rescue me. Love him.
Occasionally, I have found good uses for pots and pans outside of trapping bugs (though it requires a thorough Clorox-filled scrub down first!). This pan filling, mouth watering recipe has been a family fave for years.
Blueberry (or any other beloved berry) Buckle
Breakfast or dessert
- 1 1/2 cup flour
- 1/3 tsp salt
- 1/3 tsp baking powder
- 1 3/4 heaping cup sugar
- 3/4 cup butter (1 1/2 sticks)
- 1 1/2 cup milk
- 3 cups blueberries (fresh or frozen works), rinse and dry
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter
Preheat oven to 350 degrees.
Melt the butter in a microwave safe dish.
Mix together the sugar (leaving out the last 3 TBS of sugar), flour, baking powder, and salt in a large mixing bowl.
Whisk in the milk and melted butter, stirring until just mixed (don’t over blend, it should be slightly lumpy).
Butter a 9×13 pan or similar sized baking dish.
Pour the batter into the buttered dish and sprinkle the blackberries evenly.
**To Make the Crumb Topping: Mix together cup sugar, cup flour, cup butter, and mix with fork, and sprinkle over buckle before baking.
Bake uncovered for 40-45 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers.
Enjoy dear friend!
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