By Ginger Isham
We are enjoying an abundance of fresh blueberries. I think our chickens are, too. In addition to cobbler, pie, muffins and breads, blueberries make a wonderful sauce for ice cream, pancakes, waffles, yellow cake, etc.
Blueberry Ginger Sauce
1 and 1/2 cups blueberries (be generous)
1/2 cup sugar (I used 1/3 cup)
1/2 cup light corn syrup (I used a generous 1/3 cup of maple syrup)
1/4 cup water
1 small piece of ginger, peeled and smashed (I used candied ginger, cut up)
1 tablespoon fresh lemon juice
Combine berries, sugar, syrup, water and ginger in a saucepan. Bring to boil, turn down to simmer for about 25 minutes to break down the berries, stirring now and then. Pour berry mix into a wire strainer set over a bowl. Add lemon juice.
Maple Pecan Sundae Sauce
1 cup dark robust maple syrup
1/2 cup heavy cream (I use Half and Half)
2 tablespoons corn starch
2 tablespoons water
1/2 cup pecans or walnuts
2 tablespoons butter
Heat syrup and cream until warm. Mix cornstarch and water and add to syrup mixture. Cook until thickens. Remove from heat and add butter and nuts.
Poor Man’s Cake
This recipe is taken from a 1932 Rumford Complete Cookbook that belonged to my neighbor Bill’s aunt.
1 cup sugar (I always use a little less – 3/4 cup)
2 level tablespoons butter, melted (I like this amount!)
2/3 cup milk
2 scant cups flour
3 level teaspoons Rumford Baking Powder
1 teaspoon vanilla extract or other extract
1/3 level teaspoon salt (I like this amount!)
Beat the egg and sugar until light; add the milk, then the melted butter and extract. Sift flour, salt and baking powder twice, add the liquid mixture to them and beat well. Bake about 45 minutes at 350 degrees and use a greased 9 x 9 baking pan.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.