Coupon Observation and Blueberry Breakfast Bliss

I've noticed that recently, coupons are starting to have better value. There are a lot more high value coupons - $1.00 off (or more). I wonder if these coupons are stimulating sales at the grocery stores.

I personally have found myself shopping mainly for the pantry. I don't buy as many specialty ingredients or things that are good for just one recipe any more. Instead, I opt for staples - basic ingredients that are the foundation for a wide range of recipes. And I'm seeing more coupons for staple items - Campbell's various "cream of" cooking soups. Flour. Pasta. Vegetables.

It's obvious that people are sucking it in and staying home more. Even the tv commercials are reflecting that. Walmart had a commercial on the other day encouraging people to cook at home rather than go out to eat, and proceeded to tell them how much they could save by doing so. (Of course, the commercial then urged people to do their grocery shopping at Walmart.)

Stock your pantry with good, all-purpose staples. Use coupons if you need to.

Yesterday morning, I wanted to make something different for breakfast. I looked in the freezer and saw that I had a bag of blueberries. I thought... muffins, pancakes. Neither of them sounded interesting.

Then, I remembered this classic that my grandmother used to make - not too sweet and almost a coffee cake consistency. (Say that 10 times fast!)

BLUEBERRY BUCKLE
1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/2 cup milk
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cups blueberries (fresh or frozen)

Topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/2 tsp. cinnamon
1/4 cup (1/2 stick) butter or margarine

Preheat oven to 350 degrees. Cream shortening and sugar together. Add egg and mix well.

In a separate bowl, mix together flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread into a greased 11 1/2 x 7 x 1 1/2 inch pan. Top with blueberries.

Topping: Stir together sugar, flour, and cinnamon. Cut in butter with pastry cutter or fork until crumbly. Sprinkle over blueberries.

Bake at 350 degrees for 45-50 minutes. Cut in squares. Serve warm. Makes 8-10 servings.

I served this along side pan-fried cube steaks, pan gravy, and scrambled eggs. It was an instant hit. The kids each had 3 helpings!

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