2 eggs, separated
1 c. sugar
1 tsp. baking powder
1/2 c. shortening
1/2 tsp. nutmeg
1/3 c. milk
1/4 tsp. salt
1 1/2 cup fresh or frozen blueberries
1 tsp. vanilla
1 1/2 c. sifted plain flour
Beat egg whites until stiff with 1/4 cup sugar. Set aside. Cream shortening, salt & vanilla. Add remaining sugar gradually and add unbeaten egg yolks. Beat until light and creamy. Add sifted dry ingredients alternating with the milk. Fold in beaten egg whites and fold in blueberries (shake in flour first so they don't "clump"). Turn into a well-greased & floured 2-3 lb. coffee (or lard) can. Cover top of can with 4-6 paper towels and cook in crockpot on high 4 hours.
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