I bought this more modern cookbook because it has a great recipe for Jelly Cake, which I adore. Of course, the fabulous coconut cake on the cover didn't hurt, either!
My father loves peanut butter in anything or blueberries. Not together, obviously...
I made the Shenandoah Valley Blueberry Cake from this book, but it's been a while since I did scratch baking, so I was missing quite a few ingredients. Nonetheless, it turned out great. Like a thick coffeecake.
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
**I was out of baking powder, so I used cake flour. After baking, I realized it was 6 MONTHS EXPIRED. But it was still good...
3/4 teaspoon salt (no way, I used a pinch)
1/3 cup butter, softened (margarine)
3/4 cup plus 2 tablespoons sugar
1/3 cup milk (skim)
1 cup fresh or frozen blueberries (my son dumped in a ton)
Mix, put in 9-inch pan and eat. Okay, it doesn't really say that. And all I had in that size was a heart-shaped pan. But it was all good.
I'm getting ready to send my older son off to Kindergarten this week. This is pretty painful but exciting. I'm also going through a period where I do not like anything I'm reading, though I have about 80 good books on my nightstand. I have been really into the Olympics, but I can't settle down to read anything. The last time this occurred, I wrote my first YA novel. Things are different now as the computer is in the baby's room and my 90 words a minute typing tends to keep him up, but it feels like something is bubbling up in the form of a project.
However, my good friend Nancy cleaned out her cookbooks again, so maybe I need to try some of those lovely recipes.