This is really good, refreshing and has no sugar or sweetener added. Makes 3 servings and recipe can be easily doubled. It makes are really nice breakfast surprise.
We grew up eating Blueberry Grunt as a seasonal dessert. This was the recipe my mother always made. Thankfully, today with loads of frozen blueberries available, I can make it at any time. Other families had a variation of the recipe and one family I knew called it Blueberry Fungi and had it as a seasonal main course! I was in heaven, when visiting them for a meal. At home, we referred to the dumplings as doughboys, a term left over in our language from early settlers. In Nova Scotia, blueberries are very prolific. Oxford, Nova Scotia is known as the blueberry capital of Canada. I am generally not a fan of dumplings and have a firm belief that they do belong as part of a dessert! I can’t get enough of them covered in this not overly sweet blueberry mixture. As with cooking any type of dumplings, care must be taken not to disturb the cover of the pot for a full 20 minutes in order for them to raise properly.
I worked with Jocelyn for several years. Our department potluck dinners always seemed to produce easy but wonderful tasting and simply prepared selections. Brandy was a staple cooking ingredient in those days. I am so glad that butter has regained its popularity in today’s recipes.
This is such a pretty dessert. I am sure I copied it from a magazine. I might have the original somewhere to share. Haven’t made it since I had children. Has alcohol in it and how could you tell a child, they can’t have ice cream because it contains booze?
Yes another dessert attractive to kids, which they can’t eat because of the alcohol content – about 1/2 cup! It was such a fun dessert to bring to adult potlucks. The grasshopper names was probably taken from the cocktail which shared the same name containing creme de menthe! I think it is from a generation who had children, but at that point, they weren’t invited to these type of events. It is so different these days!
It is only a pie, if it is in a pie plate. Otherwise it can be cooked in a square pan and be called squares. Mom would make this and I always thought it was a traditional coconut pie, making the crust first then adding the ingredients. I was so surprised and delighted to recently discover it is a very easy recipe to make. Substituting whole wheat flour for white and an artificial sweetener for sugar it then becomes a true diabetic delight!
This ’60s recipe requires a special container – an old metal ice cube tray with a removable section. Picture is shown on the recipe page. All fridges came with them at first before the move to plastic trays in the ’70s. It certainly dates this recipe. Although I had Lemon Freeze as a child, later I found the recipe in a Kellogg’s Recipe booklet and they suggested using a 8″ pie plate. I stopped making Lemon Freeze, when we were told we shouldn’t eat raw eggs. Now that I brought the container out of the cupboard, I might try using it again to make ice cubes!
You can easily substitute squash for pumpkin to make this traditional pie. My shortcut method is using canned pumpkin (or pumpkin puree). If using the shortcut, make sure your canned pumpkin doesn’t contain any spices. You will add what you need in the recipe. Feel free to use whatever pastry shell you like. I have been known to use frozen pastry for this recipe. Just don’t cook it first!