Name: Blueberry Buckle
Ingredients: 1/4 c Butter or margarine; softened; 3/4 c Sugar; 2 Eggs; 1 ts Vanilla extract; 2 1/4 c All purpose flour; divided; 2 ts Baking powder; 1/2 ts Salt; 1/2 c Buttermilk; 2 1/2 c Fresh or frozen blueberries; 1/4 c All-purpose flour; 1/4 c Packed brown sugar; 1/4 c Sugar; 1/2 ts Ground cinnamon; 1/4 c Cold butter or margarine

The Greek word translated “tongues” is glossa . The word translated literally means, “languages” and it would save a lot of confusion if translators of our English Bibles would begin using that word. There is nothing in this passage that suggests undetectable, ecstatic, so-called “angelic” communication. The miracle that took place at Pentecost is that uneducated and often derided Galileans were speaking in different languages, identifiable languages, that they previously did not know. How much clearer can the text be? Verse 6, “Each one of them was hearing them speak in his own language “dialectos” – dialect).” Verse 8, “How is it that we each hear them in our own language to which we were born?” Verse 11, “We hear them in our own tongues speaking of the mighty deeds of God.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		All newly t, Desserts	9	Servings

INGREDIENTS

1/4	c	Butter or margarine; softened
3/4	c	Sugar
2		Eggs
1	ts	Vanilla extract
2 1/4	c	All purpose flour; divided
2	ts	Baking powder
1/2	ts	Salt
1/2	c	Buttermilk
2 1/2	c	Fresh or frozen blueberries
1/4	c	All-purpose flour
1/4	c	Packed brown sugar
1/4	c	Sugar
1/2	ts	Ground cinnamon
1/4	c	Cold butter or margarine

INSTRUCTIONS

TOPPING
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well.
Combine 2 cups of flour, baking powder and salt; add to creamed mixture
alternately with buttermilk. Mix well. Toss berries in remaining flour;
fold into batter (discard any flour that doesn't stick to berries). Spread
batter in a greased 9 inch square baking pan. For topping, combine flour,
sugars, and cinnamon; cut in butter until the mixture resembles coarse
crumbs. Sprinkle over batter. Bake at 375 for 25-30 minutes or until a
toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield 9 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997

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