Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blackberry Buckle
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- #2620
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup margarine
1/2 cup sugar
1 egg, beaten
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
2 cups blackberries, sweetened
Crumb Topping
1/2 cup sugar
1/4 cup margarine
1/3 cup flour
1/2 teaspoon cinnamon
directions
Cream margarine and sugar together. Add well-beaten egg, and mix together thoroughly. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk and vanilla.
Pour batter into greased and floured 8 x 8-inch pan. Cover with blackberries. Sprinkle crumb topping over blackberries. Bake at 375 degrees F for 45 minutes or until done. May be served with whipped cream.
Topping: Cream margarine and sugar, stir in flour and cinnamon until mixture is crumbly.
added by
maritab
nutrition data
414 calories, 17 grams fat, 62 grams carbohydrates, 5 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
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