Ah … the red gingham cookbook. I’m sure almost every home cook has at least one copy of the Better Homes and Gardens Cook Book; I actually have three on my book shelf. I got my first version from my mom when I moved into my first apartment. I also have a children’s version, but my most prized copy is the one that my mom had while I was growing up. I think my mom gave me her old copy during one of her moves. The book is falling apart, but I love it. The book is from at least 1971, but I’m dating it using newspaper articles that are also pinned in the book. Who knows how old it really is?!
The first recipe that I made all by myself came out of this BH&G book from the early 70’s, it was a blueberry buckle. A buckle is a cake topped with fruit. It’s different from a crumble of a cobbler. The batter has a muffin batter consistency. I think it makes a great breakfast treat, or you can serve it with ice cream for dessert. This was a pretty big success at my house. My 6 year old helped, but I don’t know if he’s quite ready to do it on his own yet (I’m not saying I made this when I was six. I’m sure I was 9 or 10.)
So, here’s a little trip down memory lane for you!
- 1/2 c. shortening
- 3/4 c. sugar
- 1 egg
- 2 c. flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. milk
- 2 c. fresh blueberries
- 1/2 c. sugar
- 1/2 c. flour
- 1/2 tsp. cinnamon
- 1/4 c. butter
- Cream shortening and 3/4 c. sugar.
- Add egg and beat until fluffy.
- Combine flour, baking powder, sand salt.
- Add flour mixture to shortening alternately with milk.
- Spread batter in a greased 11 x 7 pan.
- Top with berries.
- Mix 1/2 c. sugar, cinnamon, flour and butter until crumbly, sprinkle over berries.
- Bake a 350º for 45 minutes. Serve warm.