Page 26 - Winter 2021

Bennett is locally famous for her blueberry-lemon coffee cake.
Blueberry-Lemon Coffee Cake
1 egg
2 cups Original Bisquick mix
1⁄3 cup granulated sugar
2⁄3 cup milk
1 tbsp. grated lemon peel
1 cup fresh or frozen (thawed) blueberries,
rinsed, well drained
Additional 1⁄4 cup Original Bisquick mix 2⁄3 cup powdered sugar
3 to 4 tsp. lemon juice
Spicy Muscadines
71⁄2 cups cooked hulls and juice 6 cups sugar
1⁄2 tsp. salt
1⁄3 cup vinegar
33⁄4 tsp. spice mixture
Spice mixture
1 tsp. each of cloves, allspice
& cinnamon 2 tsp. mace
Mix well, use 33⁄4 teaspoons for the above recipe. Store the rest.
Bring hulls, sugar and salt to a rapid boil and cook about 15 minutes. Skim off foam and fill sterilized jars to within 1/2 inch of top. Wipe edges, adjust lids and process 5 minutes in a boiling water bath. Makes about 71⁄2 pint jars.
Heat oven to 400°F. Grease 9-inch round cake pan. In medium bowl, beat egg slightly. Stir in 2 cups Bisquick mix, the granulated sugar, milk and lemon peel until blended.
In a small bowl, toss blueberries and 1⁄4 cup Bisquick mix. Gently stir into batter. Spread in pan. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over coffee cake. Serve warm.
Spicy Muscadine Bread
1⁄2 cup butter
1 cup sugar
2 eggs
2 cup sifted flour 1⁄4 tsp. salt
11⁄2 tsp. baking powder
1⁄2 cup milk
1⁄2 cup muscadine sauce above 1⁄2 cup chopped pecans
Cream butter, adding sugar gradually and beating well. Add eggs, beating one at a time. Sift dry ingredients together and add alternately with milk. Stir in muscadine sauce and pecans.
Bake in greased and floured loaf pan at 350°F for 45 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on rack. Freezes well.
PAGE 24 | OCONEE THE MAGAZINE | WINTER 2021
Courtesy Brian Wellmeier