I must have yelled at my children a lot today; because my throat is sore right now. It was a graceless, awful morning, full of words like, “Yes, I am sorry that I disciplined you in anger, but you still should not have…”
There was a lot of infuriating, “It’s all your fault Mom.” sorts of whines and, at at the bottom of my mind, I wondered if perhaps everything really was my fault. When K wet her pants at the playground this morning, she even announced it as, “You forgot to take me to the potty Mommy!”
So, the buckle recipe:
I adapted the Cook’s Illustrated recipe for blueberry buckle, only I used 1 1/2 cups more sugar, half as much fruit, and fresh grated ginger instead of lemon zest, and since S the cute co-op girl gave me a duck egg, I used that in place of the two hen’s eggs. Duck eggs are incredible in baked goods! Preheat oven to 350.
crumbs; Mix and put aside:
1/2 cup flour
1/2 cup packed brown sugar
2 T white sugar
4 T butter
10 T butter
2 1/3 cup sugar
1/2 t salt
2 t grated fresh ginger root
2 t vanilla extract
2 large eggs (a duck egg if you are super lucky)
stir in1 1/2 cup flour and 1 1/2 t baking powder
fold in by hand 2 cups washed and picked over cranberries.
spread the batter in a springform pan (it is as thick as cookie dough) sprinkle the crumbs on top, after pinching them in your fist to give them the pebbly look.
At lunch today, I poured out my heart to DH. Matty piped up, “B didn’t blame you Mom!” And B said, “Thanks M, I was going to say that myself.”
1/3 isn’t bad?
Bake for 50min, let cool 15. The center will fall a little. Leave more time in the oven if you are using frozen fruit.