Minerva’s Blueberry Kuchen

  • 1-1/2 C plus 2 T flour, divided
  • 1/8 t salt
  • 3 T plus 2/3 C sugar, divided
  • 3/4 C butter or margarine, slightly softened
  • 1 T white vinegar (I found that this is not necessary so I donít use it now)
  • 6 C blueberries, divided inito 3 C and 2 C plus extra for garnish
  • 1/8 t cinnamon
  1. In medium bowl mix 1-1/2 C flour, salt and 3 T sugar.
  2. Cut in butter until particles resemble coarse crumbs.
  3. Sprinkle with vinegar if using.
  4. Shape into dough and with lightly floured fingers press into loose bottom 9 inch layer cake pan about 1/4″ thick on bottom, less thick and 1″ high around sides.
  5. Mix remaining 2 T flour with remaining 2/3 C sugar and the cinnamon.
  6. Mix sugar, flour and cinnamon mixture with 3 C blueberries.
  7. Pour into pan with crust.
  8. Bake on lowest rack in preheated 400 degree oven 50 to 60 minutes, or until crust is well-browned and the filling bubbles. (Itís a good idea to put some foil on the oven floor for easy clean up if the berries drip out.)
  9. Remove from oven to rack.
  10. Sprinkle with remaining 2 C of berries. (I found that it is helpful to press down lightly on the top berries to make sure that they stay firm when you slice and eat later on.)
  11. Cool, remove rim of pan.

Grandma Hall’s Cinnamon Buns

  • 1/4 C warm water
  • 1 t sugar
  • 1 package active dry yeast
  • 3/4 – 1 C warm milk
  • 1 T sugar
  • 1/2 t salt
  • 1-1/2 T melted unsalted butter
  • 1 egg well beaten
  • 3 C all purpose flour
  • 3/4 C melted unsalted butter divided, 1/2 C + 1/4 C
  • 1-1/2 C brown sugar divided, 1 C + 1/2 C
  • 1 T ground cinnamon
  • 1/4 C raisins (not in Grandma Hall’s recipe)
  1. Dissolve 1 t sugar in water, sprinkle yeast on top and let proof 10 minutes.
  2. Combine milk, 1 T sugar, salt, 1-1/2 T melted butter and beaten egg in bowl of mixer. Add yeast mixture.
  3. Add flour a little at a time to make soft but not sticky dough. Use a bit more flour if necessary.
  4. Knead in mixer with dough hook about 5 minutes.
  5. Remove dough from bowl and let rest, loosely covered with plastic wrap for 20 minutes.
  6. Roll out dough to a 20″ x 14″ rectangle.
  7. Brush with 1/2 C melted butter.
  8. Combine 1 C brown sugar and the cinnamon. Sprinkle over dough.
  9. Sprinkle with raisins if desired.
  10. Roll dough starting on 20″ side.
  11. Pinch the long seam to seal edges.
  12. Cut into 9 2″ slices or 12 1-5/8″ slices.
  13. Combine remaining 1/4 C butter and 1/2 C brown sugar. Spread over bottom of square 8″ if 9 slices or 13″ x 9″ pan if 12 slices.
  14. Place slices in pan cut side up.
  15. Cover with a piece of wax paper lightly coated with cooking spray.
  16. Cover that tightly with plastic wrap.
  17. Refrigerate overnight loosely covered with plastic wrap in refrigerator.
  18. Let stand at room room temperature for about 2 hours before baking.
  19. Bake at about 375 for about 30 minutes or until done.
  20. Invert on to platter or other baking pan, preferably glass because it looks nice and serve hot.