Blueberry Buckle Pull-Apart Bread
Posted on 08/26/2015 6:33:56 PM PDT by Jamestown1630
My Grandmother, who largely raised me, was born in 1890. She lost her mother when she was only ten years old, and at that young age became largely responsible for her younger brother, while their father plied his trade as a small sailing ship captain in the Tidewater, transporting freight.
She married the first time at a very young age - and actually lied a little to do it, because she wasn't quite sixteen.
She died at the ripe old age of 94; and until the last six months of her life she was completely running her own household, doing the budgeting, the meal-planning, even some of the housecleaning.
All of which is to say that she was COOKING for people, for a very long time.
A few months before she died, she was bed-ridden and comfortable, but in-and-out of lucidity. We took care of her at home, and took turns sitting and talking with her. One day we realized that we had never gotten her Chicken Pie recipe. So, my brother sat with her, and asked her how to make the Chicken Pie; and Granny said, "well, first you get a chicken; and you take all its feathers off."
She was remembering the old days, when gathering food and preparing it was very different than it became in the mid to latter 20th century.
Granny's life was often difficult; and I think that after many decades of cooking, day-in and day-out for lots of people, she welcomed the new convenience foods that became available in her later lifetime. She loved cake mixes - Duncan Hines was always her favorite - and she became a great fan of Hamburger Helper; but I think she really appreciated the Lipton Onion Soup Mix when it came out, and she used it a lot.
Her Meatloaf was wonderful, and it always had the Lipton stuff in it. I'm not sure where she first found the recipe, but I know that 'Dear Abby' of the newspaper advice column fame, published a meatloaf recipe that included the Lipton Soup mix. If you look up 'Dear Abby Meatloaf Recipe', you'll find that a similar recipe also comes up as the 'Ann Landers' meatloaf recipe. (In the 1950's, the ladies styled as 'Abby' and 'Ann' were actually sisters, and rivals in the Advice Column business ;-)
I searched a long time for a meatloaf recipe that was really like my Granny's; and the closest one I found was one that claimed to be 'like Boston Market's'. I can't find the same one now, under that search - I think it was a 'Top Secret' recipe - and now there seem to be several recipes out there claiming to be 'like Boston Market'; but here's what we do (and I like the Friedman Sisters' idea of bacon on top, as a variation, q.v.):
Meat Loaf
2 eggs
4 T. sour cream
4 T. ketchup
4 T. flour
2 packages of onion soup mix, dry
2 lbs. of ground beef
Extra ketchup for the top
2/3 c. spicy V-8 Juice (or 1 can El Pato tomato sauce with jalapenos, and 3/4 can water)
Into blender put the first 5 ingredients exactly as given. Blend until smooth.
In medium bowl combine with beef. Mix well and shape into a loaf.
Bake in a greased pan at 400 degrees F for 60 minutes. After the first 20 minutes, add the El Pato and water around the loaf; return to bake for 20 minutes. After second 20 minutes, coat top with ketchup and return for final 20 minutes.
-JT
I have two recipes to try now! Thanks.
Recipe for Butter Bread
There are also recipes for this made in bread machine
I love meatloaf...and after years of experimentation on my own, I came up with a recipe similar to the one you posted from Market Street. I love it and always make it this way now:
1-1/2 lbs ground beef (or beef/pork mixture)
1/4 diced onion
1/4 c. minced carrot
1/4 c. diced green pepper
1/4 c. diced celery
3 Tbsp. butter
1/2 c. finely ground cracker crumbs
1/2 c. parm. cheese (the dry kind in the shaker can)
1/4-1/3 c. ketchup
2 tsp. prepared mustard
2 eggs
1 tsp. prepared minced garlic or garlic powder
2 tsp. parsley flakes
1/2 tsp. chili powder
salt, pepper, and whatever other spices you might like.
Saute the veggies in butter until very soft. Set aside to cool slightly. Put all other ingredients into large bowl. Once butter has cooled enough not to “cook” anything add the entire mix (including the butter) to the rest of the ingredients. Mix thoroughly, form into loaf shape and set it into a 9x13 pan. Bake at 350. Usually takes about an 60-75 minutes, but I check with thermometer. Also add ketchup or chili sauce to top at about the 45 minute mark.
The parm cheese gives it a GREAT texture...best “filler” ever:)
That’s true. I just moved and the supermarkets are worse than ever. Get this: I can’t find any bone-in, skin-on chicken breasts. Nowhere. I have to travel out to Wegman’s (a long distance) or the Amish to get chicken breasts.
Mmmmm......love all the added veggies......so healthy.
Sorry, a day late and a dollar short but remember last week, week before you were posting an interest in fermented foods. Ran across this website this AM which might be of interest to you...and the page has an ad pop up re:fermented foods, with more on the site itself. Saw it, thought WOW that’s fate :)
Was just reading from my Grandmother’s cookbook last night; “An American Woman’s Cookbook”.
Opossum recipe starts off with how to remove hair and entrails. Other game recipes start off the same way. Love that cookbook!
A triple whammy meatloaf recipe....it’s old fashioned, Southern, and comes from the Columbus, Ga Junior League cookbook: “A Southern Collection-Then and Now”.
Meat Loaf Ingredients:
1 cup dried bread crumbs
1 1/2 pound 93% lean ground beef
1/4 cup finely chopped onion
1 egg
4 tablespoons ketchup
1 1/2 teaspoons salt
1/2 cup 1% milk
1/4 teaspoon pepper
After mixing the meatloaf, put it in a loaf pan and bake it, topped w/ the Sauce.
Sauce Ingredients:
Simmer/dissolve a bit
4 tablespoons vinegar
4 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/2 cup ketchup
Blueberry Buckle Pull-Apart Bread
Oklahoma State Fair Releases Menu. Oil-soaked cals, carbs and fat available Sept. 17-27.
Bacon wrapped corn on the cob – Local sweet corn that is wrapped in bacon. It is located at The Bacon Habit.
Bacon wrapped donut burger – A burger with two doughnut buns that is wrapped in bacon. It is located at Porky’s.
Banana split ice cream crepe – It’s a twist on a classic. It is located at DJ’s Creme De La Crepe.
Boneless rib parfait – Hickory-smoked, boneless ribs with barbecue sauce and fresh mashed potatoes. It is located at Porky’s.
Brisket parfait – Hickory-smoked brisket with barbecue sauce and mashed potatoes. It is located at Porky’s.
Cheese corn dog – A corn dog covered in cheese that is dipped in batter and deep-fried. It is found at Browns Concessions.
Chicken and waffles – The classic Southern breakfast is found at Chef Rays Street Eats.
CocoFlow deep-fried ‘chocolate’ – A flaky pastry filled with Belgian chocolate and fried, topped with chocolate sauce and whipped cream. It is found at CoCoFlow.
Deep-fried banana pudding – Cinnamon and sugar rolled banana wrapped in a light pastry and deep-fried. You can find it at Chef Rays Street Eats.
Deep-fried beer battered mushrooms – Mushrooms fried to perfection and found at Onion Blossom.
Deep-fried chocolate covered bacon – Three thick maple bacon strips covered in chocolate, dipped into funnel cake batter and deep-fried. It is found at the Sweet Shop.
Deep-fried coffee – Cinnamon roll dough that is infused with Starbucks ground coffee and chocolate chips. It is found at Sweet Shop.
Jalapeno corn dog – Brown’s is combining a classic with jalapenos.
Key lime pie – A favorite dessert can be found at Your Just Desserts.
Mexican funnel cake – Churros are woven together to form a funnel cake-like dessert. Topped with whipped cream, strawberries, caramel or chocolate at The Bacon Habit.
Pineapple whip float – Pineapple ice cream mixed with pineapple juice at the Sundae Factory.
Pulled pork juicy lucy – Pulled pork sandwich is infused with cheese at the Sweet Shop.
S’mores cinnamon roll – Cinnamon roll is filled with fluffy marshmallows, graham crackers, chocolate and cinnamon. It is available at the Sweet Shop.
Waffle burger – A fried egg, bacon, cheese, syrup and a beef patty between two waffles. It is located at Porky’s.
Found a cousin who had the butterbread desert...will look for this one it looks similar!
Thanks!
I’ve been hoping that the low-carb/paleo movement would get us away from all the flavorless meat we’ve been subjected to during the last few decades.
I remember wonderful pork chops with lovely fat on them; beef with fat; and now, there’s not even much left of that little bit of tasty fat on the lamb chops!
Fortunately, we can still get bone-in, skin-on chicken parts down here.
When meat was more natural, and less “engineered” to be low-fat, it tasted better and you ate LESS of it! I think the whole ‘low-fat’ movement will end up being proved a real folly.
-JT
Oklahoma State Fair new foods listed. These new items will be seen this year at the OK. State Fair grounds. LOL -never crossed over the line during this time in the past. Might be time to consider a short sojourn. There are a number of them which look to be tasty and interesting. Anyone like bacon? :)
http://www.freerepublic.com/focus/f-chat/3330445/posts
LOL!
I always feel ‘safe’ knowing that my hubby can shoot and field dress a deer, and is a good fisherman - if the ‘poop hits the oscillator’ and we ever really need it ;-)
He grew up in the wilds of PA, eating squirrel and rabbit, and declares them both ‘Wonderful’.
It’s not quite so rustic, but one of my favorite, ‘historic’ cookbooks is ‘The Stag Cookbook: Written by Men for Men’, published in 1922. It’s very obscure now, but no worries: it’s free at Gutenberg.org; and the dedication is really sweet:
http://www.gutenberg.org/files/48695/48695-0.txt
=JT
Blueberry Buckle Pull-Apart Bread
Cinnamon-sugar biscuit bites are baked with blueberries and topped with a sugar glazeINGREDIENTS:
cooking spray
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
3/4 cup white sugar
1 tablespoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups fresh blueberries
1/4 cup butter, melted
1/2 cup confectioners' sugar
2 tablespoons milk, or more as neededDIRECTIONS;
1. Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
2. Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
3. Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
4. Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
5. Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
6. Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
7. Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.
Thats an easy recipe.
Here’s the Butterbread recipe
Butter bread recipe
4 cups of flour
1 stick unsalted butter
12 teaspoons sugar
2 eggs
3 1/2 tblsp baking powder
1 cup milk
2 tblsp olive oil
Small packet active dry yeast
1/2 cup of water
A bit of maple syrup
Mix yeast with 1/2 cup of warm water and 2 tblsp of sugar
Butter- melted not hot
2 tblsp salt
Sift baking soda flour first
Mix dry ingredient first.
Liquids
Whisk eggs
If one uses Canned peaches Drain some liquid before adding
Make small bowl inside flour
Add liquids including fruit
Mix then need dough
15 minutes
Flour hands & surface
Baking dish
Non stick spray
Let dough sit in dish for 1 hour cover damp towel
250 degrees 10 minutes
Then 350 check every 15 till done
But it makes libs feel good, so we’re stuck with it. I remember an episode of the Twilight Zone with Mickey Rooney in which he worked in a small NYC grocery store. They obviously filmed in a real store, circa 1961, and while everyone was following the plot, I was oohing and aahing the marvelous marbling of the cuts of beef in the meat section! You don’t see that anymore.
Flag draped on twig wreath caught w/ tin star.
BAKED FONTINA
METHOD Drizzle inch cubes of Fontina w/ ol/oil. Sprinkle w/ sliced garlic, thyme, and rosemary. S/p; then bake or broiler 6 min (bubbly/brown).
SERVE family-style in cast-iron pan with crusty chunks of bread for dipping.
MY SIMPLIFIED VERSION---added a packet of Newman's
Own Italian dressing. Served w/ zucchini spears as dippers.
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