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Fall Color Report

Somethin' Good is Always Cookin' (Recipes)

Blueberry Crumb Cake

3 cup granulated sugar
a cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
3 pound (1 stick) unsalted butter, melted
1-a cups all-purpose flour

6 tablespoons unsalted butter, at room temperature (: stick)
: cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 teaspoon grated lemon zest
b cup sour cream
13 cups all-purpose flour
1 teaspoon baking powder
3 teaspoon baking soda2 teaspoon kosher salt
1 cup fresh blueberries

For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve.


Drusilla's Health and Wellness Recipes
Fresh Corn and Basil Salad

5 ears of corn, shucked
½ cup small-diced red onion, chopped
3 tablespoons cider vinegar
3 tablespoons good olive oil
1 small tomato, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, tomato, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Refrigerate leftovers for up to 3 days. Yield: 6 servings.

Nutrition Facts per 1 cup serving: 140 calories, 6g Total fat (4g monounsaturated), 40mg sodium, 23g carbohydrate, 3g dietary fiber, 4g protein.

Cooking Tips

How to freeze berries
  • Wash the berries and pat dry. Arrange the berries on a baking sheet and freeze until solid.
  • Transfer the frozen berries to freezer bags or freezer containers. Leave a little space at the top of the bag or container, because the berries might expand a little. Label the bags or containers with the name of the berry, date frozen, and amount.
  • Freeze berries for up to 12 months.

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