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for Sprayers & Tarts
Cook’s Question
(ConUnutd from Pag* EM)
ANSWER Need some more blueberry recipes for this
season. Here are two from Sarah ClarK. Breezewood.
Blueberry Dumplings
V 4 cup flour
1 teaspoon baking powder
'/«cup milk
% cup water
% cup sugar, divided
'/«teaspoon salt
2 cups fresh blueberries
% teaspoon ground nutmeg
Combine flour, 2 tablespoons sugar, baking powder, and
salt; stir well. Stir in milk, set aside. Combine blueberries,
remaining 2 tablespoons sugar, and water in a saucepan; stir
well. Bring to boil. Drop % cup batter at a time into boiling mix-
pe jence wer.
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ture; sprinkle with nutmeg. Cover and cook over medium heat
10-12 minutes or until dumplings are done. About 4 servings.
Fresh Berry Trifle
1 small package vanilla pudding and pie filling
1 teaspoon rum flavoring
12 ladyfingers
2 cups fresh blueberries
1 cup whipped cream
'/* cup brown sugar
2 tablespoons toasted sliced almonds
Prepare pudding as package says. Cover surface to pre
vent a skin from forming. Cool to room temperature, stir in fla
voring. Split ladyfingers lengthwise; arrange in 2-quart glass
serving dish. Use as many lady fingers as needed to line dish.
Beat whipped cream and brown sugar in chilled mixer bowl
until stiff. Spread over trifle; sprinkle with almonds. Refrig
erate at least 1 hour before serving time.
Note: V» lemon chiffon or angel food cake, torn into 1-inch
pieces (4-5 cups) or 8 slices Vi -inch thick of pound cake
works just like ladyfingers).
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MASSEY FERGUSON®
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