Wednesday, August 12, 2015
Tuesday, August 11, 2015
If it rains in Quebec City, eat at one of the oldest restaurants in the city and enjoy it. August 2015
Sunday, August 9, 2015
Friday, June 26, 2015
Simple is good. Since it is probably Colonial, let's give new Englander's credit. Why not? I actually have an ancestor on my maternal grandmother's side, Noah Butterfield, who fought in the Revolutionary War. Here's to Noah's favorite wild blueberry buckle. Any fruit goes, and in the late summer plums are perfect.
Buckle is beautiful....the cake batter rises up enveloping the fruit, and then the sugar or streusel topping if preferred give it a crinkly appearance. I go with lemon zest and sugar. Lovely.
Top the cake with about two cups of fruit of your choice. I toss my fruit with lemon zest as I mentioned. Sprinkle a couple of Tablespoons of sugar over the top and it's ready for the oven.
Begin by letting one cup butter and two eggs come to room temperature. Prep your pan. My recipe calls for an 8 x 8 pan. Sometimes I use the 8 x 11 pan, less cake, more fruit. Still good. I just watch the baking time.
Mix the butter and eggs until smooth on medium high speed. Add one egg at a time. Add one cup of sugar and beat for a minute at high speed. Add the zest of one lemon. Save a little to mix with the fruit on top.
In a small bowl sift 1 and a half cups all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Add that in thirds to the batter on low with about 1/3 cup milk.
Bake at 325 degrees about 45 minutes. Look for the gorgeous brown crinkly top and smell the warm fruit. It's ready.