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A Recipe for
Bleuberry Grunt
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
This Recipe for Bleuberry Grunt is one of thousands in the Recipes-to-go Fruit Cookbook.
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
If you enjoy this Bleuberry Grunt Recipe - you should enjoy the recipe collections you can find on the websites below:
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
This is a recipe for Bleuberry Grunt from the recipe cookbook of Recipes-to-go (Fruit)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Sauce:
4 cups Wild Fresh or frozen Bleuberries 1 L 1/2 tsp Nutmeg 2 ml
1/2 tsp Cinnamon
2 ml 3/4 cup Sugar 175 ml 1 tbsp Lemon juice 15 ml 1/2 cup
Water 125 ml
Dumplings:
2 cups Flour 500 ml 4 tsp Baking Powder
20 ml 1/2 tsp Salt
2 ml 1 tbsp Sugar 15 ml 2 tbsp Butter or shotening 25 ml
Milk
Heat berries, spices, sugar, lemon juice and water in a skillet; boil
gently until well blended and slightly cooked down.
Sift flour, baking powder, salt and sugar into a bowl. Cut in butter
and add enough milk to make a soft biscuit dough. Drop by spoonfuls
into hot berry sauce. Cover tightly with a lid and simmer for 15
minutes (no peeking)
The dumplings should be puffed and well cooked through. Transfer
cooked dumplings to serving dish. Ladle sauce over top; serve with
whipped cream. Scrumptious!
Serves: 6
Bleuberry Grunt Recipe brought to you by Recipes To-Go