Spread the batter into the prepared pan. Placedollopsof your favorite jam (wild strawberry is very good) over the top. Sprinkle with the chopped pecans. Bake until a toothpick or skewer inserted into the center comes out clean, about 30 minutes.
MAKES 6 TO 8 SERVINGS
4 tablespoons butter, softened, plus more for greasing
3⁄4 cup sugar1 large egg
1⁄2cup milk
1⁄2teaspoon almond extract11⁄2cups all-purpose flour
2 teaspoons baking powder
1⁄4teaspoon salt
1⁄2 cup wild berry jam
1⁄2 cup finely chopped pecans
Quick Coffee Cake
30
Preheat the oven to 350˚F. Grease an 8- or 9-inch square baking pan.
In a bowl, combine the flour, baking powder, sugar, and salt. Add the milk, 1⁄4 cup of the melted butter, the vanilla, and 1 teaspoon of the lemon zest. Mix well with a wooden spoon. Add the egg and mix thoroughly.Spoon the batter into the prepared pan.
In a bowl, mix together the berries, brown sugar, remaining 3 tablespoons of the melted butter, and 1 teaspoon of lemon zest. Drizzle this mixture over the batter in the pan. Bake until a toothpick or skewer inserted into the center comes out clean, about 40 minutes. Let cool and cut into squares to serve.
MAKES 6 TO 8 SERVINGS
Nonstick cooking spray, for greasing11⁄2cups all-purpose flour2 teaspoons baking powder
3⁄4 cup sugar
1⁄2teaspoon salt2⁄3cup milk
1⁄4 cup plus 3 tablespoons butter,melted11⁄2teaspoons vanilla extract
2 teaspoons finely grated lemon zest1 large egg11⁄2cups wild blueberries
1⁄2 cup firmly packed brown sugar
Blueberry Breakfast Cake
Anna Marie Davis • Anchorage, Alaska
Gather wild berries in the afternoon of a sunny day if you can. Several hours of exposure to the sun before picking means more ascorbic acid (vitamin C) in the fruit. It is also better than picking earlier when there is still dew on the plants. The berries will be wet and so will you if they are picked under those conditions.
31
Preheat the oven to 450°F and thoroughly grease a 12-cup muffin pan.
In a saucepan, combine 1⁄2 cup of the sugar with the orange juice, 1⁄4 cup of the butter, and the orange zest and cook for 2 minutes. Pour the mixture into the prepared muffin pan, dividing evenly. Sprinkle the nuts and then the berries evenly onto the sugar mixture.
Sift together the flour, baking powder, and salt. Cut the shortening into the mixture until crumbly. Add the milk and stir until the dough follows the spoon around the bowl. Turn the dough onto a lightly floured work surface and knead for 15 seconds. Using a rolling pin, roll out the dough into 1⁄4-inch-thick rectangle.
Melt the remaining 1 tablespoon of butter and brush it onto the dough. Sprinkle the top with the remaining
1⁄4cup sugar and thecinnamon. Roll the dough uplengthwise as you would for a jellyroll. Cut the roll crosswise into 1-inch slices and place each slice, cut side down, over the mix in the muffin pans. Bake until a toothpick or skewer inserted into the center comes out clean, 20 to 25 minutes.
Remove the rolls from the oven and let cool slightly on a wire rack. Run a knife around the edge of the pan to loosen the rolls and topping, then carefully invert therolls, topping side up, onto a platter. Serve warm.
MAKES 12 ROLLS
Vegetable shortening,for greasing
3⁄4 cup sugar
1⁄2 cup orange juice
1⁄4 cup plus 1 tablespoon butter2 teaspoons finely grated orange zest
1⁄2 cup chopped nuts
1 cup blueberries2 cups all-purpose flour3 teaspoons baking powder
1⁄2teaspoon salt3 to 4 tablespoons vegetable shortening
3⁄4cup milkGround cinnamon,for sprinkling
Blueberry Upside-Down Rolls
main dishes
Sweet and Tangy Glazed Chicken 34
Wild Game Patties withBerry Sauce 34
Meatloaf with Cranberry Ketchup 35
Cranberry Meatballs with Mushroom Sauce36
Raspberry-Rose Hips Pork Chops37
Brown Sugar Ham with Sweet Potatoesand Dried Berries39
34
Form the ground game meat or beef into oblong patties about3⁄4-inch thick. Melt 3 tablespoons of the butter in a large skillet. Add the rosemary. Place the patties in the butter and cook to desired doneness, and then transfer to a hot platter.
Add the remaining 1 tablespoon butter and the Worcestershire sauce to the butter in the skillet. Stir in the dry mustard and the cranberry juice. Heat, but do not boil. When hot, pour over the burger steaks on the platter.Servewarm.
MAKES 6 SERVINGS
11⁄2pounds ground gamemeat or beef4 tablespoons butterPinch of dried rosemaryDash of Worcestershiresauce
1⁄2teaspoon drymustard5 or 6 tablespoons Lowbush
Cranberry Juice (page 160)
Wild Game Patties with Berry Sauce
In a bowl, stir together the Lowbush Cranberry Juice, mustard, honey, and butter.
Place the chicken pieces on a broiling pan and brush with the juice mixture. Broil 6 to 8 inches from the heat, turning and basting with juice as necessary, until tender and cooked through, 40 to 60 minutes.
Serve warm.
MAKES 6 TO 8 SERVINGS
2⁄3