On Tuesday, I made Chilaquiles Casserole. I had made it a few times before, but I was reminded that I enjoy it. It also helps that it is fairly healthy. Kevin and I like to put a dollop of sour cream with it sometimes. I think the sour cream helps me survive when I make it a little more spicy since I definitely have Dutch taste buds.
Today I made Blueberry Coffee Cake from blueberries I picked this summer. It was delicious with a cup of coffee! I got the recipe from "Turnin' Over Recipes" cookbook produced by Hudsonville Christian School's Mothers' Club.
Blueberry Coffee Cake By Sherry Meyer
Serves 6-8
3/4 c. sugar 1/2 t. salt
1/4 c. shortening 1 1/2 c. blueberries
1 egg 2 T. sugar
1 t. vanilla
3/4 c. milk Topping:
1 3/4 c. plus 2 T. flour 2 T. sugar
3 t. baking powder 1/2 t. cinnamon
Cream sugar, shortening, egg, and vanilla. Add milk and blend well. Sift flour, baking powder, and salt together and add to creamed mixture. Stir only until all flour is moistened. Spread half of batter in bottom of greased 8 inch square pan. Spread blueberries over batter and sprinkle with 2 tablespoons sugar. Cover with remaining batter and sprinkle on topping. Bake at 375 degrees for 35-40 minutes.
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