Blueberry Rolls
From the 1939 Better Homes and Gardens New Cook Book
Prep: 25 minutes Bake: 20 minutes
Oven: 425 degrees F Makes: 9 servings
1 16 1/2 oz can blueberries
1 recipe Rich Shortcake (see below)
1 T butter or margarine, melted
2 T sugar
1/2 t ground cinnamon
1/4 C sugar
2 T all-purpose flour
2 t lemon juice
Vanilla ice cream (optional)
1. Drain blueberries, reserving juice; set aside. Grease a 2-quart square baking dish; set aside. Prepare Rich Shortcake dough. On a lightly floured surface, roll dough into an 11x9 inch rectangle. Brush dough with melted butter. Combine the 2 T sugar with the cinnamon; sprinkle over dough. Sprinkle 1 C of the drained blueberries over dough. Roll up, starting from a short side; pinch to seal seam. Set aside.
2. In a small saucepan combine the 1/4 C sugar and the flour. Add remaining blueberries and reserved juice. Cook and stir over medium heat until thickened and bubble. Remove tfrom heat; stir in lemon jice. Pour blueberry mixture into prepared dish. Cut roll into 9 equal slices. Place slices, cut side down, on top of blueberry mixture. Bake in a 425 oven for 20 minutes or until rolls are golden. If desired, serve warm with vanilla ice cream.
Rich shortcake: In a medium mixing bowl combine 2 C all-purpose flour, 4 t baking powder, 1 T sugar, and 1/2 t salt. Using a pastry blender, cut in 1/3 cup shortening until mixture resembles course crumbs. Make a well in the center of mixture. Add 2/3 cup milk and 1 beaten egg all at once. Stir just until dough clings together. On a heavily floured surface, coat the dough lightly with flour. Knead the dough gently for 10-12 strokes.
From the 1939 Better Homes and Gardens New Cook Book
Prep: 25 minutes Bake: 20 minutes
Oven: 425 degrees F Makes: 9 servings
1 16 1/2 oz can blueberries
1 recipe Rich Shortcake (see below)
1 T butter or margarine, melted
2 T sugar
1/2 t ground cinnamon
1/4 C sugar
2 T all-purpose flour
2 t lemon juice
Vanilla ice cream (optional)
1. Drain blueberries, reserving juice; set aside. Grease a 2-quart square baking dish; set aside. Prepare Rich Shortcake dough. On a lightly floured surface, roll dough into an 11x9 inch rectangle. Brush dough with melted butter. Combine the 2 T sugar with the cinnamon; sprinkle over dough. Sprinkle 1 C of the drained blueberries over dough. Roll up, starting from a short side; pinch to seal seam. Set aside.
2. In a small saucepan combine the 1/4 C sugar and the flour. Add remaining blueberries and reserved juice. Cook and stir over medium heat until thickened and bubble. Remove tfrom heat; stir in lemon jice. Pour blueberry mixture into prepared dish. Cut roll into 9 equal slices. Place slices, cut side down, on top of blueberry mixture. Bake in a 425 oven for 20 minutes or until rolls are golden. If desired, serve warm with vanilla ice cream.
Rich shortcake: In a medium mixing bowl combine 2 C all-purpose flour, 4 t baking powder, 1 T sugar, and 1/2 t salt. Using a pastry blender, cut in 1/3 cup shortening until mixture resembles course crumbs. Make a well in the center of mixture. Add 2/3 cup milk and 1 beaten egg all at once. Stir just until dough clings together. On a heavily floured surface, coat the dough lightly with flour. Knead the dough gently for 10-12 strokes.
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