Margaret and the Onions



Blueberry Buckle Coffeecake

2 Cups Flour
3/4 Cup Sugar

2 1/2 tsp Baking Powder
3/4 tsp Salt
1/4 Cup Shortening
3/4 Cup Milk
1 Egg
2 Cups Fresh Blueberries

Mix shortening, sugar and egg together. 
In seperate bowl mix flour, salt and baking powder.

Alternate Flour mix and milk until all ingredients are blended. 
Gently fold in fresh blueberries, 
DO NOT STIR!


Grease or spray with PAM a 8X8 baking dish and then careful pour that mix into the dish. 
DO NOT PRESS DOWN!


TOPPING:
1/2 Cup Sugar
1/3 Cup Flour
1/2 tsp. Cinnamon
1/4 Cup Soft BUTTER

Mix all together until it sticks together then crumble on top of Blueberry mixture.

Bake at 375 degrees for 45 minutes and toothpick comes out clean.

DRIZZLE:
1/2 Cup Powdered Sugar
1/4 tsp Vanilla
2 tsp. Hot Water

Stir together adding a few more drops water to make it a drizzle. 
After coffee cake is almost cool - Drizzle this over it !!



DELICIOUS!!!!!!!!!!!!!!!!!


 



Last month's Recipe!

MARINATED TOMATOES

INGREDIENTS NEEDED:

4 Large Ripe Tomatoes
1/4 cup Extra Virgin Olive Oil
1 T. lemon juice
1 tsp. minced garlic
1 T chopped parsley
1 tsp. salt
1 tsp. oregano
1/2 chopped green onion

Slice tomatoes, arrange in shallow dish or platter. Combine/shake all other ingredients in a jar except the parsley. Pour liquid over the tomatoe slices and refridgerate at least 2 - 3 hours. Just before serving - sprinkle the parsley over the tomatoes. 5 - 6 servings.