4 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup 2% milk
Vanilla ice cream
Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
Drop batter in six portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream. Yield: 6 servings.
1 (16 oz) can of peaches halves, drained and cut in half
1 (16 oz) can of pear halves, drained and cut in half
1 (16 oz) can pineapple slices, drained
1 (16 oz) can apricot halves, drained
1/2 cup raisins
1 ½ teaspoons curry powder
1/2 cup brown sugar
1/3 cup butter, melted
Place canned fruit in a 7×11 glass (oven proof) bowl. Sprinkle raisins on top.
Mix brown sugar, and curry powder. Sprinkle on top of fruit.
Melt butter and pour evenly over fruit.
Bake at 325° for 45 – 50 minutes. Let cool, then refrigerate overnight.
Reheat at 325° until hot and bubble (40 – 50 minutes). Serve.
3/4 Stick Butter
1 Cup Flour
1 Cup Sugar
1 Cup Milk
1 Teaspoon Baking Powder
1 Can Pie Filling
Start oven at 350. Add 3/4 stick butter to a 9×9 pan, and melt butter while oven is preheating. When butter is melted, remove from oven, and add flour, sugar, milk, and baking powder. Stir until well mixed.
Spoon on your favorite pie filling. Bake for 40 minuted or until browned.
Mom used to double this recipe, and use a 9×13 pan. She would use two different pie fillings, one on each half.
1/4 cup Butter
1/2 cup Apple Cider
1 tbsp Cornstarch
2 lb Golden Delicious Apples
1 tsp Lemon Juice
1 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Allspice
1/4 cup Brown Sugar
Core, peel and cut apples into 1/4″ wedges.
Melt butter in a large skillet over low heat. Place apples in a single layer in skillet. Top with top with lemon juice then brown sugar and spices. Cover and simmer over low heat until tender. Remove apples from skillet leaving juices.
In a small bowl whisk together 1/2 cup apple cider and cornstarch until blended with no lumps. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened. Pour over apples and mix to coat.