June 26, 2001
It's summer time and the livin' is easy ...
1/2 cup granulated sugar
1 3/4 cup self rising flour
2 tablespoons cornstarch
1 large can peaches (drained; juice reserved)
1 small can pears
1 cup fresh blueberries
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup reserved juices
Topping Ingredients:
1/2 cup all purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
1 large egg
Preheat oven to 400 degrees.
Using a medium sized sauce pan, mix together
sugar and cornstarch.
Stir in reserved juices.
Cook over medium heat, stirring constantly until
mixture boils and thickens.
Remove from heat.
Stir in butter, cinnamon, and nutmeg.
Add peaches and pears.
Spoon fruit mixture into a 1 1/2 quart casserole dish.
To prepare topping, mix all ingredients together.
Spoon over fruit mixture and bake until topping is golden brown.
(Usually 30 minutes.) Yum, yum, yum!!
1/2 cup sugar
Stir and set aside.
1 cup fresh blueberries
1 tablespoon self-rising flour
1 tablespoon granulated sugar
Stir.
Using the dry ingredient mixture, stir in 1/2 cup
vegetable oil, 1 cup buttermilk, and 1 large egg.
Add blueberry mixture -- be careful not to over-stir!
Spoon into "Texas-sized" muffin tins (greased well!)
and sprinkle with topping mixture.
Bake in preheated 400 degree oven for 20-25
Topping Mixture:
1/4 cup granulated sugar, 2 1/2 tablespoons flour, and
1 tablespoon butter -- mix together and add to blueberry muffins!