FILLING
CRUST
(Redbook)
Heat oven to 325. Grease and flour and 8" round or 1 1/2qt shallow baking
dish.
For filling: place blueberries in baking dish and toss with fruit spread,
flour, Tbs sugar and dot with butter.
For crust: beat butter and sugar until creamy. Add egg and vanilla and beat
until light and fluffy. Beat in sour cream. Mix four, baking Powder and
baking soda, and salt into butter mixture. Fold in chopped pecans.
Drop batter by spoonfuls over blueberries. Sprinkle with remaining sugar,
and bake on bottom shelf 45-55 minutes, until golden brown and cooked
through. Serves: 8 Posted to JEWISH-FOOD digest V97 #236 by Sara Sutherland
<msuther@gte.net> on Aug 21, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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