Maida Heatter’s cake is quick and easy to make and freezes beautifully.Īssemble your ingredients. The batter for this cake is very thick which prevents the streusel topping from sinking and also keeps the berries in place. I love lots of crumbs and this cake does not disappoint in that department. Surprisingly, it’s baked with only a half cup of butter or margarine for the entire cake, including the crumb topping, but it is as tender as one made with far more shortening. The blueberry crumb cake that we’re making today is rich and moist. I’m in seventh heaven-I’m having so much fun, and it doesn’t matter if I give it to the mailman…When you’re busy and you’re being creative, that’s something the outside world can’t compete with.” Maida Heatter’s dedication and joie de vivre remain an inspiration to me. But I always have so much to do, even if it’s that I’m going to go into the kitchen to bake a cake. Even if they have family, their families are somewhere else-their kids, their grandchildren. No stranger to difficulties in her personal life, Maida told the Miami Herald in 1997, “I know women my age who are bored. Not bound by any cooking rules, she felt that any problem she encountered must have a solution. She was not a trained culinary professional, which she thought worked to her advantage. A celebrated author of nine cookbooks, her career as a cooking professional took off when her skills in dessert making caught the attention of Craig Claiborne, a former food section editor of the New York Times. Maida Heatter’s original recipe was published in her book Maida Heatter’s Book of Great Desserts and more recently re-published in her collection, Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake.īaking doyenne, Maida Heatter, passed away in June 2019 at the age of a hundred and two, at her home in Miami Beach, where she had lived for decades, developing and testing all her recipes in her home kitchen. This recipe was brought to my attention by the talented Deb Perelman, author of the sensational food blog Smitten Kitchen. This cake is tender and bursting with the summery taste of blueberries, while the perfect amount of cinnamon-infused crumb tops it all. But even one pint of blueberries would be enough to bake this blueberry crumb cake by Maida Heatter. Plump, sweet and a deep indigo blue, there is no way that I can leave these beauties in the store…and I guess that explains why I have four boxes of blueberries in my refrigerator at this moment. Freeze the stocks in 2 cup increments, and pull them out for the the “holy cow” factor for your recipes.There is still an abundance of delicious, fresh blueberries available in the supermarket where I shop. If you happen to be smoking a turkey or any chickens this fall, make sure to save the carcasses to use for stocks. Regular stock (chicken, turkey, veal) will work fine too and you could always add bacon for a little extra kick. We made ours with some homemade stock from a smoked turkey and it took the flavors over the top. You can make this in a larger 2-quarat baking dish or divvy it up between several smaller ones, either way works great. A different twist for the squash and a different twist for the crumble, and definitely a good marriage. It is a fantastic savory take on a crumble. We came upon this Butternut Squash Crumble from Martha Stewart and instantly knew it was a winner. We started looking around for something we haven’t had before and that sounded delicious. They are really, really good, but if we have them all of the time, they stop being special. We’ve started to get a little bored with our truffled butternut squash soup and our standard roasted butternut squash apple casserole. Add some spices, butter and heat, this beautiful beast is double trouble delicious. The curves of butternut squash are always fun to photograph and when exposed down the center, the squash has even more visual interest. Time to hit the gym and dojo for extra calorie burning sessions. This sexy, curvaceous shaped looking gourd is a sign that the holidays are around the corner and we’ll be pacing ourselves with back to back feasts. It’s one of our favorite vegetables that we rarely ever get exhausted of. When Fall and Winter arrives, we get giggly excited about butternut squash .
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