I joke about being a little manic but a few of my actions this week will prove that I am. Manic move #1 – So I started baking bread and my family really enjoys it so the other day while at the natural food store I impulsively buy a 50lb bag of flour….yikes what to do with all that flour now!
I have read to store it in gallon glass jars but then I would have to purchase and that would kind of defeat the “good deal” I thought I got by purchasing 50lbs. I have also heard to put it in plastic bags and freeze.
What do you all do when or if you’ve ever bought such a large quantity of flour? I think I have just bought myself a whole lot more time in the kitchen, yikes! HELP!!
Manic move #2- The kids and I drove over to a local berry stand to pick up some berries for my mother-in-law. I bought 10lbs of blueberries for her and 10lbs for us. I drive off, have a panic sensation that I should have bought 20lbs for myself, I turn around and get 10lbs more. It takes me literally 2 days to process 20lbs of freakin blueberries, what was I thinking?
I froze most of it, gave a little away, sold a little at the farm stand and made this.
Blueberry-Poppy Seed Brunch Cake
- 2/3 cup sugar
- 1/2 cup margarine or butter, softened
- 2 teaspoons grated lemon peel
- 1 egg
- 1 1/2 cups Pillsbury BEST(R) All Purpose or Unbleached Flour
- 2 tablespoons poppy seed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 cups fresh or frozen blueberries, thawed, drained on paper towels
- 1/3 cup sugar
- 2 teaspoons Pillsbury BEST(R) All Purpose or Unbleached Flour
- 1/4 teaspoon nutmeg
- 1/3 cup powdered sugar
- 1 teaspoon milk, or as needed
- Heat oven to 350 degrees F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
- Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
- In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
- Bake at 350 degrees F for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
- In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
Yield: 8 servings