"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Grunt - Slump Recipe

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This recipe for Blueberry Grunt - Slump, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Crockett
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
21/2 cups fresh blueberries
1/3 c sugar
dash salt
1 cup water

1 tbsp lemon juice
1 cup flour
2 tbsp sugar
2 tsp. baking powder
1/4 tsp. salt
1 tbsp butter, softened
1/2 c milk

Directions:
Directions:
Bring first 4 ingredients to boiling. Cover and simmer for 5 minutes. Add lemon juice.
Meanwhile, sift together dry ingredients. Cut in butter until like coarse meal. Add milk all at once, stirring only until flour mixture is damp. Drop batter from tip of a tablespoon into the bubbling sauce, making about 6 dumplings. Don't let them overlap. Cover tightly. Cook over low heat 10 minutes without peeking. Serve hot.
Great with vanilla ice cream on top! Serves 6

 

 

 

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