"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Apple Blueberry Crisp, by Marie Schultz, is from The Schultz Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg Betty Crocker blueberry muffin mix 1 can (20 oz) sliced apples 1/2 C sugar 1 t cinnamon 1/2 t nutmeg 1/4 C margarine (soften) 1/2 C chopped nuts
Heat oven to 350º. Drain blueberries from the muffin mix, rinse. Mix blueberries, apples, sugar, cinnamon and nutmeg. Spoon into ungreased 9x9 pan. Mix muffin mix, margarine, and nuts until crumbly. Sprinkle over blueberry mixture. Bake until golden— as mixture begins to bubble, about 30-40 minutes.
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