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1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries
Preheat oven to 350 F. Once oven temperature is reached melt butter in a 9x13 inch baking pan.
In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for 1 hour or until golden brown.
Blueberry Muffins
2 cups all-purpose flour
2/3 cup sugar
2-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup milk
1/2 cup unsalted butter, melted
2 eggs
1 cup blueberries
Preheat oven to 400 F. Butter muffin tins.
In medium bowl stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another medium bowl whisk together the milk, butter and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add blueberries and stir just until blended into mixture.
Spoon into muffin tins, filling each about 3/4 full. Bake 15-20 minutes. Cool 5 minutes in tins before removing.
Smoky Mountain Cookbook
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Banana Pudding
1/3 cup all-purpose flour
1/8 tsp salt
4 cups milk
1 14 oz. can sweetened condensed milk
4 large egg yolks
1 tbsp vanilla extract
6 medium ripe bananas, sliced
60 to 70 vanilla wafers
8 large egg whites, at room temperature
1/2 cup granulated sugar
Combine the flour and salt in a large saucepan. Turn the heat to medium and add milk, condensed milk, and egg yolks. Stir constantly until thickened. Remove from heat and add vanilla. Let custard cool briefly.
Arrange half of the banana slices on the bottom of baking dish. Top with half of the wafers and spoon half of the custard mixture on top. Repeat with remaining bananas, wafers, and custard.
Preheat oven to 325 F. In the bowl of an electric mixer beat egg whites on medium speed until foamy. Slowly add sugar while mixer is still running. Continue to beat until soft peaks are formed. Spread hte meringue over the pudding making sure to seal in the edges. Bake until meriingue is brown on top. Cool 30 minutes before serving.
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