Hi Mel

[Guest guest]

I believe you will have much success. It' s wonderful your family supports your

decision. I know many members haven't had good support other than all the

wonderful members in our group and of course our recipes too. Nice to have you

with us.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Mel " <sylkwood

 

Tue, 26 Aug 2008 21:21:04

 

RE: Blueberry and Necterine Buckle

 

 

Everyone in this group is so great. My husband is totally behind me doing

whatever I feel I need to do but he’s not a vegetarian. My sons said they

would try whatever I’m eating and I’m all for them making their own informed

choices. It’s great to have so many people be so supportive and helpful!

 

 

 

I’m on day 4 and I’m still having a blast!

 

 

 

Mel W.

 

 

 

 

On Behalf Of Pamela

Tuesday, August 26, 2008 8:53 PM

 

Blueberry and Necterine Buckle

 

 

 

This is the most awesome recipe. I've made it many times now and if

you are taking it to someone's house - one isn't enough!

 

Blueberry and Necterine Buckle

 

For the topping

1/2 stick (1/4 cup) cold unsalted butter, cut into bits

1/2 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

 

For the batter

1 1/2 sticks (3/4 cup) unsalted butter, softened

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon double-acting baking powder

1 1/3 cups all-purpose flour

1/2 teaspoon salt

3 large eggs

2 cups blueberries, picked over and rinsed

2 nectarines, pitted and cut into 1-inch wedges

 

whipped cream or ice cream as an accompaniment

 

Make the topping: In a small bowl blend together the butter, the

sugar, the flour, the cinnamon, and the nutmeg until the mixture

resembles coarse meal and chill the topping while making the batter.

Make the batter: In a small bowl with an electric mixer cream

together the butter and the sugar and beat in the vanilla. In a small

bowl stir together the baking powder, the flour, and the salt, beat

the flour mixture into the butter mixture alternately with the eggs,

1 at a time, beating well after each addition, and fold in the

blueberries and the nectarines.

 

Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-

quart baking pan, sprinkle the topping evenly over it and bake the

buckle in the middle of a preheated 350°F. oven for 45 to 50

minutes, or until a tester comes out clean and the topping is crisp

and golden. Serve the buckle with whipped cream.

 

This is from Gourmet magazine but it is very easy to make. Enjoy!