Blueberry Gingerbreadbreads, desserts 1/2 cup oil 1 cup sugar 1/2 teaspoon salt 3 tablespoon molasses 1 egg 2 cup flour 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1 cup blueberries; fresh or frozen 1 cup buttermilk 2 tablespoon sugar With electric mixer, beat together oil, sugar, salt and molasses; beat in egg. Combine flour, spices and baking soda; dredge blueberries with 2 tbls flour mixture. Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition. Stir in blueberries. Pour into a greased and floured 12x7-1/2x2 inch baking dish. Sprinkle top with remaining sugar. Bake in a 350F oven for 35-40 minutes. Cut into squares and serve warm with butter; or with whipping cream for a dessert. per serving: 263Cal, 10gFat, 41gCarb, 224mgNa, 18mgChol from Squire Tarbox Inn, Wiscasset, Maine from: Deseret News, 2/14/95 |
