Either the sound my shoes make after I fail to watch where I walk around "The Bottom" at Dog Days and sink into the marsh, OR a delicious baked recipe that uses leftover breads and fruits.
Ah, the "Yankee Cheapness" that is part of my genetic code serves me once again! This recipe was stolen from an old, dog-eared copy of Yankee Magazine (which you would LOVE if you only got a chance to read it, even if you are not lucky enough to have New England "in the bone").
Blueberry Slump
- Ingredients:
- 3/4 cup sugar
- 1/4 teaspoon each: nutmeg, cinnamon, and cloves
- 8 slices firm-textured bread
- 1/2 cup (1 stick) melted butter
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
- Directions:
- Blend sugar with spices. Brush bread with melted butter, then cut it into strips. Place a third of the bread into the bottom of a 9x5-inch loaf pan and sprinkle with 2 tablespoons of the sugar mixture. Add half the berries, sprinkle with half the lemon juice and rind, then repeat the layers, ending with a top layer of bread. Bake at 375 degrees F until the blueberries start to bubble, for about 30 to 45 minutes. Serve warm with ice cream.
1 comment:
Hi Mindy -
I am glad to hear you love Yankee Magazine. I am the communications manager at Yankee. Since you wrote this about Yankee - "you would LOVE if you only got a chance to read it" I thought I would offer the first five readers of your blog who contact me a free July/August issue. All they need to do is email me - heathera@yankeepub.com - and I will send them an issue (of course with no strings attached).
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