As summer drones on I'm tempted to fill the upper crest at the top of my refrigerator with quick, thrifty breakfast boxes to ward off hunger from my growing brood. These meals in a box require no effort as each household member is able to fill their own cereal bowl and top it with milk. But, sadly, these foods do not make a big enough dent in the digestive scheme of things and before long heads are seen bobbing at the door of the icebox claiming, "Mom, did you get anything for lunches?"
I have no energy to shop today and funds are running low, so I am on a quest to find quick dishes that can be made in minutes for pennies. Then, when the gentle rustle of bed sheets begins, usually a tad before noon during these summer escapades, there sitting a top of the stove will be a warm concoction to quell the morning munchies.
4 cups blueberries
1/2 cup sugar
1/2 cup water
1 tab. lemon juice
1 cup flour
2 tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tab. butter
1/2 cup milk
In a cast iron or oven proof pan combine blueberries, sugar, water, and lemon. Bring to a boil and simmer 10 minutes until slightly thickened. Stir occasionally.
In a bowl combine flour, sugar, baking powder, and salt. Cut in butter to make mealy crumbs. Add milk and stir until JUST moistened. Drop batter in six portions on top of blueberries. Bake at 400 degrees for about 20 minutes until dumplings are golden brown.
I have no energy to shop today and funds are running low, so I am on a quest to find quick dishes that can be made in minutes for pennies. Then, when the gentle rustle of bed sheets begins, usually a tad before noon during these summer escapades, there sitting a top of the stove will be a warm concoction to quell the morning munchies.
4 cups blueberries
1/2 cup sugar
1/2 cup water
1 tab. lemon juice
1 cup flour
2 tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tab. butter
1/2 cup milk
In a cast iron or oven proof pan combine blueberries, sugar, water, and lemon. Bring to a boil and simmer 10 minutes until slightly thickened. Stir occasionally.
In a bowl combine flour, sugar, baking powder, and salt. Cut in butter to make mealy crumbs. Add milk and stir until JUST moistened. Drop batter in six portions on top of blueberries. Bake at 400 degrees for about 20 minutes until dumplings are golden brown.
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