I've just created this blog for Bridgewater Friends. Let's try it out and see if this will be a quick & easy way to keep in touch. A few people have mentioned starting a Bridgewater recipe file. If you will post the recipes on the blog I'll help copy them and put into a booklet form. When we have enough we'll make copies for everyone. Would anyone like to help me?
Keta, wanted my coffee cake recipe from the other Sunday so I'll start with it. I have a few of Millie's, her Hummingbird Cake and Mandarin Orange Cake. I also have Mary Pitt's Squash Casserole. So we're off to a good start.
Sandra I'd love to have your recipe from Sunday 9-2-07. I don't know what you call it, but it was absolutely fabulous. Please post it for us.
BLUEBERRY OATMEAL
COFFEE CAKE
There's a taste of summer in every slice of this bursting with-blueberries cake. With its tender texture and slightly sweet streusel topping. it's the perfect way to end a special-occasion breakfast or brunch.
BLUEBERRY OATMEAL
COFFEE CAKE
There's a taste of summer in every slice of this bursting with-blueberries cake. With its tender texture and slightly sweet streusel topping. it's the perfect way to end a special-occasion breakfast or brunch.
1-1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder 1/2 teaspoon salt
egg
1/2 cup milk
1/4 cup canola oil
1/4 cup sour cream
1 cup fresh or frozen blueberries
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
1 In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray,2 For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 8 servings.
Note: If using frozen blueberries, do not thaw before adding to batter.
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
1 In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with nonstick cooking spray,2 For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 8 servings.
Note: If using frozen blueberries, do not thaw before adding to batter.
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