I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Blueberry Pound Cake

1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
1 tsp. vanilla
½ tsp. salt
1 tsp. baking powder
2 cups blueberries, fresh or frozen (thawed, if frozen)

Cream butter and sugar, beating well. Add eggs one at a time, beating well after each. Add vanilla. Sift together 2 cups of flour, salt and baking powder. Add gradually to creamed mixture, beating well. Mix the remaining cup of flour with blueberries and gently fold into the batter. Bake at 325 degrees in a greased, floured tube pan for 1 hour and 15 minutes.

Picking blueberries in June has been a favorite family outing. We don't do it every year, but when we do, we end up with a lot of blueberries to share on special occasions. This is one good way to use them.
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