RECIPE OF THE WEEK FROM THE HIGHFIELD HALL & GARDEN STAFF, TARA BURKE
With the prevalence of cooking shows and food apps, we may recall how recipes were shared prior to the 90s.
As I searched for my favorite Blueberry Buckle recipe in my mother’s treasure trove of local recipe books dating back to the 80s, I found myself staring at The Pink Smock Provender illustrated by Karen Rinaldo with calligraphy by Sally Mavor. There are other contributors to this Falmouth Hospital Auxiliary endeavor, my mother included. Sometimes we overlook the best-shared recipes that have come from our friends and families.
This week’s recipe pays homage to those willing to share their secret recipes, and although my recipe is adapted from the Lahey Clinic Cookbook, both my mother and myself have found many tasty recipes from the Falmouth Hospital Auxiliary cookbook.
- ¾ cup of sugar
- ¼ cup of shortening
- 1 egg
- ½ cup of milk
- 2 cups of flour
- 2 tsp of baking powder
- ½ tsp salt
- 2 cups of blueberries
- ½ cup sugar
- ½ cup flour
- 1 tsp cinnamon
- ¼ cup butter, softened
- Cream together sugar and shortening, then beat in egg.
- Add milk and mix well. Add in flour, salt, and baking powder and mix well.
- Fold in blueberries.
- Pour into greased and floured 8×8 pan.
- Combine the topping ingredients mixing well with each step. This should be crumbly after you cut in the softened butter. Sprinkle over the batter and bake at 375 degrees for 45 minutes.