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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Tuesday, November 28, 2000

blueberry cream cheese coffee cake

our oldest daughter eliza mae

growed up at the diner n
she jest loved hangin round
our french pastry chef named
colette pauline blackwell
but everbuddy jest all ways
called her "coco"

this here coffee cake
is one of eliza mae's
original creations

2-1/4 cups Bisquick (i uses that HeartSmart Bisquick cuz its lower in fat n all)
3/4 cup sugar
1/2 cup (1 stick) COLD butter

1 cup dried blueberry (y'all can use fresh or frozen the same)
3/4 cup sour cream
1 tsp vanilla
1 egg

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg

1/2 cup powdered sugar
1 tbsp milk

heat oven to 350 degrees.

spray a 8 x 8 square glass baking dish with butter cookin spray.

in a large bowl, combine the Bisquick n 3/4 cup sugar. mix well.
with a pastry blender or 2 knifes, cut in half (
1/4 cup) of the COLD butter until combined. if consistency is a bit too dry, cut in 1 tbsp of COLD butter at a time until mixture resembles coarse crumbs.
reserve 1/2 cup of the crumb mixture.

to remaining crumb mixture, add
dried blueberry n sour cream n vanilla n 1 egg. blend well.
spread batter over the bottom n 2 inches up the sides (about 1/4 inch thick) of the greased baking dish.

in the large bowl, combine the
softened cream cheese n 1/4 cup sugar n 1 egg. blend well with a electric hand mixer.
pour into batter-lined baking dish.
optional (but oh so yummy): sprinkle some additional dried blueberry on top of the cream cheese mixture.
sprinkle the reserved crumb mixture all over the top.

bake for 45 to 55 minutes or until cream cheese filling is set n crust is a deep golden brown.

cool for 15 minutes.
in a small bowl, combine the
powdered sugar n milk stirring with a fork. use the tines of the fork to drizzle the icing over the top of yer coffee cake.
pour yerselfs a cup of coffee n enjoy!!!

note: store any leftovers in the refrigerator.

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