Friday, September 10, 2010


Today's weather, dare I say was down right CHILLY. The "nip" in the air however, has sent me into a housekeeping mode where I prefer to remain at home and nest. I organize, re-arrange, get a jump on Fall decorating, stroll through the woods, plus fit in a little ironing and baking. The many chores that now need to be addressed became piled up due to the long stretch of heat and humidity. So, this morning I started my Fall decorating by adding this little primitive owl to a trencher along with dried sunflowers and birds nest that I have gathered over the years. Do not be concerned all nests we found on the ground no homes were taken by eminent domain. Speaking of owls, a Barred owl has decided to take up residence in a pine tree outside our bedroom window. Let me just say it is not so easy to fall asleep when the repetition of "who- who-cooks-for-you" is being sung all night long. I don't believe the girls care for it much either. Nothing says Fall like a crow, this little guy finds a home in a wreath made of wheat. I reached for my Tasha Tudor cookbook, donned my Tasha like apron and located the recipe for Blueberry cake. Not only are the recipes in this book mouth watering, but the book itself is filled with memories and antidotes about Tasha's life and family. Also included in the book are illustrations that Mrs. Tudor is famous for. After baking forty minutes here is the end result. Let me just admit I have no will power when it comes to this cake. Hot and right out of the oven with a big old glass of milk is pure delight.
Blueberry Coffee Cake:

3/4 cup sugar
1/4 cup shortening
1 farm fresh egg, at room temperature
1/2 cup milk
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
2 cups blueberries, fresh or frozen, not thawed


1/2 cup sugar
1/3 cup unbleached flour, sifted
1/2 teaspoon cinnamon
1/2 stick butter unsalted softened
1/2 pecans chopped (optional) I did not add them.

Preheat oven 375 degrees
grease and flour a 9x9x2 inch pan
In a mixing bowl, cream sugar and shortening
Stir in egg and then milk. Sift the flour, baking powder, salt, and mix quickly.
Carefully fold in blueberries.
Spread the batter in the prepared pan.
Combine all of the topping ingredients and sprinkle
the mixture over batter.
Bake in a preheated oven for 45 to 50 minutes.
Tasha suggests serving warm with butter.

* I did not use unsalted butter, as I had none.
I fetched a warm egg from under Gladys, thank you Gladys
I find no need for butter when consuming, it is perfect just plain
and I bake for forty minutes
I find 45 to 50 minutes is just to long in my oven as the cake becomes dry when cooled.
I hope you try Mrs. Tudor's recipe, you will not be disappointed.
Thank you Tasha, you will always be remember and sadly missed.