Take to the Table Tuesday: Individual Attention

by Mindy Lockard on August 17, 2010

If you’ve been following my blogging adventures, it will be of no surprise to you, that I believe a major part of gracious living is paying individual attention. Eye contact, engaging conversation, and when it comes to entertaining I love serving food in an individual manner.

You may remember Miss Sarah’s Breakfast Muffins?  Love those muffins mmmm…

Back to the post at hand. With my backyard bursting with berries, I had an inspiration to slip into leg warmers and dust off my Olivia Newton John cassette tape and
get…

“individual, individual, let’s get individual…” sing it with me.  It may feel funny at first but it’s a very catchy tune.  No?

This individual inspiration all started with my favorite berry crumble recipe. Rather than serving it in a large baking dish like this…
crumble
I thought… why not individual crumbles? 

If it was polite to brag, I might type something like… “I’m a total genius” but it’s not, so I’ll refrain.

Step one: Put cake at the bottom or a muffin tin.
step-one
 Step two: add berry mixture.  Yummy, I could eat this with a spoon.
 berry-topping1
Step three: top with more batter and crumble topping
 step-three1
These berry good individual crumbles can be served as muffins for breakfast or topped with whipped cream or homemade ice cream for dessert.
crumble-cakes2

What guest wouldn’t be gaga over these gracious desserts? Feel free to try ours or use your own favorite crumble, cobbler or buckle recipe.
Here’s our recipe (adapted from The raspberry Crumble in The Ultimate Southern Living Cookbook:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup cold water
3 cups fresh black berries
1 tablespoon fresh lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
1 teaspoon ground cinnamon
1 cup butter or margarine
2 large eggs, lightly beaten
1 cup milk
1 teaspoon vanilla extrct
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter or magarine

Bery Mixture: Combine first 3 ingredients in a sucepan, stirring until smooth; add raspbrries.  Cook over medium heat, stirring constatly, until mixture thickens and comes to a boil.  Boil 1 minute, stirring constantly.  Remove from heat, and stir in lemon juice; cool.
Cake Batter: Combine 3 cups flour and next four ingredients; cut in 1 cup butter with a pastery blender until crumbly. Stir in eggs, milk, and vanilla.
Crumble: Combine 1/2 cup flour and 1/2 cup sugar; stir well.  Cut in 1/4 cup butter with a pasy blender until crumbly.

Bake at 350 degrees for 40 minutes or until a wooden pick insterted in center comes out clean.  Cool onwire racks 10 minutes; remove from pans, ad cool ompletely on wire racks. 

 

 

 

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