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For Everyone Who Simply Loves Good Food (part 2) : Mom's blueberry buckle,Grammy's peach-custard pie

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Mom's blueberry buckle

Active time: 30 minutes

Total time: 1 hour 20 minutes plus cooling

Makes: 9 servings

Mom's blueberry buckle

Mom's blueberry buckle

·         2⅓ c. all-purpose flour

·         2 tsp. baking powder

·         ½ tsp. salt

2⅓ c. all-purpose flour

2⅓ c. all-purpose flour

·         ¾ c. unsalted butter or margarine

·         (1½ sticks), room temperature

·         ¾ c. sugar

·         1 Ig. egg, lightly beaten ¾ c. whole milk

·         2 ½ c. fresh blueberries

·         1 Tbsp. fresh lemon juice

·         ½ tsp. ground cinnamon

·         ¼ tsp. freshly grated nutmeg

¼ tsp. freshly grated nutmeg

¼ tsp. freshly grated nutmeg

1.    Preheat oven to 375°F. Grease 9-in.-square baking pan.

2.    Into med. bowl, sift 2 c. flour, baking powder, and salt. In lg. bowl, with mixer on med.-high speed, beat ½ c. butter until smooth. Add ½ c. sugar; beat until light and fluffy. Reduce speed to med. Beat in egg until combined. Beat in flour mixture alternately with milk until combined, starting and ending with flour mixture and scraping bowl as needed. Transfer to prepared pan.

3.    In bowl, toss blueberries with lemon juice. Sprinkle over batter.

4.    In another bowl, whisk cinnamon, nutmeg, and remaining ⅓ c. flour and ¼ c. sugar. Add remaining 4 Tbsp. butter; with pastry blender, blend well. Form into lg. crumbs; sprinkle over blueberries. Bake 50 min. or until toothpick comes out almost clean. Cool slightly in pan on wire rack. Cut into squares. Serve warm or at room temperature. Store, refrigerated, up to 3 days.

Each serving: About 365 calories, 5 g protein, 49 g carbohydrate, 17 g total fat (10 g saturated), 2 g fiber, 63 mg cholesterol, 270 mg sodium.

Grammy's peach-custard pie

For this piers silky custard, Curl’s mom (and grandma) traded cream for butter and eggs in the filling. Melt-in-your-mouth delicious,” says Curl - minus the calories

Active time: 20 minutes

Total time: 1 hour 15 minutes plus chilling

Makes: 8 servings

Crust

·         1 c. plus 2 Tbsp. all-purpose flour, plus more for dusting

·         ½ tsp. salt

·         ⅓ c. cold vegetable shortening

Filling

·         3 c. peeled and diced fresh peaches (about 5 peaches) or

·         3 (15-oz.) cans sliced peaches in light syrup, drained and rinsed

·         1 c. plus 3 Tbsp. granulated sugar

·         1 Tbsp. butter

·         3 Tbsp. all-purpose flour

·         2 Ig. Eggs

Grammy's peach-custard pie

Grammy's peach-custard pie

1.    Prepare crust: Preheat oven to 375°F. In med. bowl, with fork, mix flour, salt, shortening, and 2 Tbsp. cold water just until dough begins to form. On work surface, knead 2 to 3 times, until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12-in. round. Ease dough into 9-in. pie plate; crimp edge as desired. Chill until ready to use.

2.    Prepare filling: Toss peaches with 3 Tbsp. sugar; let stand 5 min. In blender, place butter, flour, eggs, and remaining 1 c. sugar; blend until smooth. Stir egg mixture into peach mixture; pour into pie crust. Bake 50 to 55 min. or until filling has set and top is golden. Cool on wire rack. Chill at least 1 hr. before serving.

Each serving: About 315 calories, 4 g protein, 52 g carbohydrate, 11 g total fat (3 g saturated), 1 g fiber, 50 mg cholesterol, 175 mg sodium.

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