OVERLAKE FRAN'S BLUEBERRY BUCKLE

 Serves 8-10

In a large bowl, cream together 6 Tbsp butter (softened): add 3/4 cp sugar, 1 lg egg, and 1 tsp vanilla. Beat the mixture until it is well combined. Stir in 1/2 cp milk. 

Into a bowl, sift the following ingredients: 2 cps flour, 2 tsp baking powder, and 1/2 tsp salt; stir this mixture gently into the butter mixture and fold in 2 cps blueberries. Yes, the batter will be thick. Spoon batter into a well buttered 9" square pan. 

Make a topping of the following - mixing till it resembles coarse breadcrumbs: 1/2 cp sugar, 1/3 cp flour, 3/4 tsp cinnamon and 1/2 stick (1/4 cp) butter or margarine. Sprinkle this mixture evenly over the batter and bake at 350* for 1 hour. Cut into squares and serve warm. - Good cold too. 

Kiwifruit Cooler

• 1 kiwi fruit pared and sliced
• 2 or 3 tsp sugar
• 1 tbsp lime juice
• 1drop green food color, opt
• 8 ice cubes
• 2 kiwi fruit sliced

combine all  ingredients except kiwifruit slices, in blender container, blend until smooth. Garnish edge of each glass with kiwifruit slices. 

Serves 2

I got this recipe from the OKC Times back in 1982.   

Rumtopf

• Strawberry
• Cherries
• Peaches (peel & cut up)
• Raspberries
• Blackberries
• Currents
• Melon (Honey) pare & cut up
• Yellow plums - small
• Pear
• Grapes (purple)
• FRESH pineapple

For 1 pound of fruit - 1/2 pound sugar

KEEP IN COOL PLACE COVERED. Keep china plate on top of fruit with rock on top. Keep 1 finger of rum over the top at all times. 1st advent (1st Sunday) it is ready. 55% Rum

CANNED APPLE PIE FILLING

10 cups water                                                       3 tbsp lemon juice
4-1/2 cups sugar                                                   3 to 5 drops red food coloring (opt)
1 cup cornstarch                                                   7 quarts peeled, sliced apples
1/4 tsp nutmeg

Bring water to boil. Stir sugar, cornstarch, cinnamon and nutmeg into boiling water. Cook, stirring, until mixture thickens. Add lemon juice and coloring. Pack apples into clean jars to within 1" of top. Pour hot syrup over apples. Process in hot water bath for 20 minutes.

(Farm Wife Apple Cookbook)

30-MINUTE STRAWBERRY JAM (FREEZER)

1-3/4 prepared fruit (about 1 pt. fully ripe strawberries)
2 tbsp lemon juice
1 pouch Certo Fruit Pectin
4 cups (1-3/4 lbs) sugar

Use any containers 1 pint or smaller that have tight-fitting lids. Wash, scald and drain containers and lids. Stem and thoroughly crush strawberries, one layer at a time. Measure EXACTLY 1-3/4 cups fruit; place in a large bowl or pan. Thoroughly mix sugar into fruit; let stand 10 minutes. Combine lemon juice and pectin; stir into fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain)

Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks it may be stored in refrigerator.

Makes about 5 cups of jam.

PLUM JAM

5 lbs (3 qts) red plums, pitted and cut into pieces
9 cups sugar

Cook plums with 1/2 cup water until soft, add sugar and cook, stirring frequently, until thickened, about 20 minutes. Seal with paraffin in hot jars.

Plums can be cooked without seeding and put through a food mill to remove seeds.

5 pints

(Mary Meade's Country Cookbook)