I’m doing a little series of posts that feature old blog posts. I have been going back and looking at them. It’s been fun. I started blogging in June of 2009…WOW. Over ten years. I’m so glad I’ve kept the blog as a diary of sorts…today I’m telling you about recipes I tried in June of 2011.
This post includes several recipes that have long been family favorites. I’ve been making them all for 10 years or longer.
First up is the Sour Cream Blueberry Pie. It is awesome. This recipe was discovered back in 2011 and I have been making it ever since!
Here’s the recipe:
1 egg
3/4 cup white sugar
2 tablespoons flour
1 cup sour cream
1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups blueberries
3 tablespoons flour
1 1/2 tablespoons butter
1/2 cup chopped nuts
Mix the first six ingredients well. Add fruit and pour into an unbaked pie shell. Bake 25 minutes at 400 degrees. Combine remaining ingredients and mix until crumbly. Take the pie from the oven. Add crumbs. Bake 15 minutes more.
I thought it appropriate to share this recipe as blueberries will soon be on sale.
Brownie Delight is…
a LONG-LONG time family favorite.  Find the recipe HERE.
The picture doesn’t look the best but trust me. It is totally tasty.
We were eating good in June of 2011 as I also shared a recipe for rhubarb dessert. The recipe is HERE.
Back then we were living on the farm where my husband Kramer worked. We had chickens and were getting LOTS of eggs…and baby chicks. Here was one of our Momma’s with a surprise hatching of chicks.
Having eggs from the chickens left me with an abundance of eggs so I worked and worked and FINALLY mastered Angel Food Cake Find the recipe HERE.
I vividly remember making this cake. It was my first one to REALLY turn out. I’ve gone on and made Angel Food cake several times. Typically it’s what Kalissa picks as a birthday cake.
I’m still working on my challenge to clean out more from the cabinets and freezers so I’m off to peruse the cabinets and see which of these I could make. I do think I have some cake flour so I think it might be Angel Food cake…we’ll have to see.
I really hope to make the blueberry pie. Blueberries are a favorite around here so need to try it. Your angel food cake looks good. I had never seen a square angel food cake pan before seeing yours. I like it.
Kate, the square angel food cake pan was my mom’s. Growing up, I thought all angel food cakes were square. I never saw them any other way.
That rhubarb dessert was my dad’s all-time favorite! He requested it every year for his May 31 birthday, when there was fresh rhubarb in the garden. My mom made it a little differently, but the ingredients are exactly the same. She put the rhubarb on the bottom of the pan, the cake mix batter on top of that, and then poured over the top the cream that she had stirred the sugar into until it had mostly dissolved. The rhubarb custard on the bottom is divine! Thanks for the memories!
Since i loathe blueberrys cal sub rassberrys, peaches, pears, or? Pie is my all time fav. Oh, ice cream or N.Y. style cheese , no topping just several inches of real whipped cream also fall that category! Hv a great weekend, jo. Thanks for your daily messages
What size cake pan do you use for Brownie Deluxe, a 9 x 13 or square 8″ or 9″?
9 x 13
Thanks so much for sharing these recipes– (second time!) my son loves Blueberries –and am sure he would like the pie— Brownie Delight –sounds yummy–and always ready to try new Rhubarb recipes!!
Will have to wait to try the Rhubarb dessert till next spring–I left Iowa early May-and didn’t get to use ANY rhubarb–much to my dismay. Usually try to make Rhubarb Jam– that is an easy one and uses Jello! My grandkids love it–and of course, doesn’t last long for the other kids either!! THANKS again!!
Anne
I used to make angel food cakes for my kids’ birthdays. I would slice it in half and lay 1″ slabs of ice cream on the bottom half, put the top of the cake back on and frost it with whipped cream. Shaved chocolate on top, cover with cling wrap and pop it in the freezer! When you want to serve it, let it thaw on the counter for 10 minutes – the cake thaws but the ice cream doesn’t!! I would keep one in the freezer all summer because it re-freezes perfectly and is great after dinner on those hot summer nights!