Blueberry Grunt

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             FOOD FUNNY
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This one has been making the rounds on the internet for years, and I
know I have published it more than once already. Thanks to Peggi for
sending it in this time.

Please join me in remembering a great icon of the entertainment
community. The Pillsbury Doughboy died yesterday of a yeast infection
and trauma complications from repeated pokes in the belly. He was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities
turned out to pay their respects, including Mrs. Butterworth, Hungry
Jack, The California Raisins, Betty Crocker, the hostess Twinkies and
Captain Crunch. The grave site was piled high with flours.

Aunt Jemima delivered the eulogy and lovingly described Doughboy as a
man who never knew how much he was kneaded. Doughboy rose quickly in
show business, but his later life was filled with turnovers. He was not
considered a very smart cookie, wasting much of his dough on half-baked
schemes. Despite being a little flaky at times he was still a crusty old
man and was considered a positive roll model for millions.

Doughboy was survived by his wife Play Dough, two children, John Dough
and Jane Dough, plus they had one in the oven. He is also survived by
his elderly father, Pop Tart.

The funeral was held at 3:50 for about 20 minutes.

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             TODAY'S RECIPE
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grunt - A colonial American dessert made with fresh fruit topped with
biscuit dough and steamed in a closed container; also known as slump. -
Webster's New World Dictionary of Culinary Arts (Prentice-Hall, Inc. 2001)

Blueberry Grunt

1 cup (250 ml) all-purpose flour
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
1/2 cups (125 ml) heavy cream
2 cups (500 ml) ripe fresh blueberries
1 cup (250 ml) water
1/2 cup (125 ml) sugar
Additional heavy cream or whipped cream for garnish

Sift the flour, baking powder, and salt into a mixing bowl. Stir in the
cream to make a smooth batter. Combine the blueberries, water, and sugar
in a large saucepan and bring to a boil over moderate heat. Boil for 1
minute. Drop the batter onto the blueberry mixture by tablespoonfuls,
forming 4 to 6 dumplings about 1 inch (2 cm) apart. Reduce the heat to
low and simmer tightly covered for 20 minutes. To serve, transfer the
dumplings to individual serving dishes and spoon the blueberry sauce
over and around them. Garnish with heavy cream or whipped cream if desired.
Serves 4 to 6.
Received on Thu Oct 23 22:54:29 2008