Bedford Newcomers & Neighbors Club

1/2 cup Butter
1 1/2 cups + 1 Tbsp Flour
1 cup + 1 tsp. Sugar
1 tsp. Baking Powder
1/4 tsp. Salt
1/3 cup Milk
1 tsp. Vanilla
1 1/2 cups fresh Blueberries
2 Eggs, separated

Preheat oven to 350 degrees. Spray cooking spray onto an 8” square pan.

Cream butter and 3/4 cup of sugar. Add salt and vanilla. Add egg yolks, beat until creamy.

Combine 1 1/2 cups of flour and baking powder. Add alternately with milk to egg yolk mixture.

Beat egg whites until soft, then add 1/4 cup of sugar, one Tbls. at a time until stiff. Coat berries with 1 Tbls. flour and add to batter.

Fold in egg whites. Pour into greased pan.

Sprinkle top with remaining Tbls. of sugar.

Bake 50 minutes or until toothpick in center comes out clean.

Makes 12 servings.

from the August 2000 newsletter

8 firm red apples
3 tablespoons sugar
1 1/2 teaspoon cinnamon
2 2/3 cup heavy cream
1 tablespoon vanilla
3 tablespoons sugar

Wash and core apples (leave the skin on). Place in baking dish and sprinkle with cinnamon and sugar. Bake in 400 degree oven about 50 minutes. While apples are baking, mix together cream, vanilla and sugar and chill in refrigerator until ready to serve – the colder the better! When apples come out of the oven, pour about 1/2 cup of cream mixture over each and serve immediately.

This recipe is from the famous restaurant Brennan’s in New Orleans and was included in the September 2002 newsletter