{"id":3357,"date":"2013-05-15T17:08:16","date_gmt":"2013-05-15T23:08:16","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3357"},"modified":"2016-02-21T17:12:16","modified_gmt":"2016-02-21T23:12:16","slug":"have-a-fruitful-spring","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/have-a-fruitful-spring\/","title":{"rendered":"Have a Fruitful Spring!"},"content":{"rendered":"

BLUEBERRY COBBLER<\/strong>
\nM\u0117lyni\u0173 pyragas<\/em>
\n3 cups fresh blueberries
\n\u00bd lemon
\n1\u00bc cups sugar
\n4\u00bd Tbsps. butter, softened
\n1\u00bd cups all-purpose flour
\n1\u00bd tsps. baking powder
\n\u00be cup whole milk
\n1\u00bd cups sugar
\n\u00be tsp. salt
\n1\u00bd Tbsps. cornstarch
\n1 pinch ground cinnamon
\n\u00be cup boiling water<\/p>\n

Preheat oven to 350\u00b0. Lightly grease an 11 x 7-inch baking dish. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1\u00bc cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly. In a small bowl, stir together 1\u00bd cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish. Bake for 45 minutes in the preheated oven or until golden brown. Serves 8.<\/p>\n

CHERRY PUDDING<\/strong>
\nVy\u0161ni\u0173 pudingas
\n2 cups all-purpose flour
\n\u00bd tsp. salt
\n2 tsps. baking powder
\n1 cup sugar
\n\u00bd cup butter
\n1 cup milk
\n1 tsp. vanilla extract
\n4 cups pitted sour cherries
\n\u00bd cup sugar
\n1\u00bc cups cherry juice<\/p>\n

Preheat oven to 375\u00b0. Grease a 10 x 10-inch\u00a0 baking dish. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir.\u00a0 Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries. Heat cherry juice\u00a0 in microwave or in a small saucepan, until just simmering. Sprinkle \u00bd cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Serves 12.<\/p>\n

RHUBARB TORTE<\/strong>
\nRubarbar\u0173 tortas<\/em>
\nShell:
\n1 cup all-purpose flour
\n\u00bd cup margarine
\n2 Tbsps. confectioners\u2019 sugar
\nFilling:
\n1\u00bd cups sugar
\n3 Tbsps. all-purpose flour
\n3 egg yolks
\n1\/3 cup milk
\n3\u00bd cups chopped rhubarb
\nSpread:
\n3 egg whites
\n\u00bc cup sugar<\/p>\n

Preheat oven to 350\u00b0. In a large bowl, combine 1 cup flour, margarine and confectioners\u2019 sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9-inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown. In a saucepan, combine 1\u00bd cup sugar, 3 tablespoons flour, egg yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add \u00bc cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely. Bake in the preheated oven for 10 to 15 minutes or until golden brown. Serves 8.<\/p>\n

BERRY ALMOND CRUNCH CRUMBLE<\/strong>
\nPyragas su uogomis ir migdolais<\/em>
\nFilling:
\n8 cups mixed fresh berries (blueberries, raspberries, blackberries, strawberries)
\n1 Tbsps. quick-cooking tapioca (optional)
\n2 to 3 Tbsps. sugar, depending upon sweetness of berries
\n\u00bd tsp. finely grated lemon zest
\nCrumble topping:
\n1\u00be cups all-purpose flour
\n1\/3 cup dark brown sugar
\n1\/3 cup granulated sugar
\n1 tsp. ground cinnamon
\n\u00bd tsp. ground ginger
\n\u00bc tsp. salt
\n\u00bd cup melted butter
\n\u00bd cup finely chopped almonds<\/p>\n

Preheat oven to 350\u00b0. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into \u00bc-inch to \u00bd-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Makes 6 servings.<\/p>\n

RASPBERRY PUDDING<\/strong>
\nAvie\u010di\u0173 pudingas<\/p>\n

2 cups raspberries
\n1 cup sugar
\n3 Tbsps. potato starch
\n3 cups water<\/p>\n

Wash berries, pour in water and simmer. Force through sieve, add sugar and bring to a boil. Dissolve potato starch in some of the liquid, add to the rest of the liquid and bring to a boil. Chill and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

BLUEBERRY COBBLER M\u0117lyni\u0173 pyragas 3 cups fresh blueberries \u00bd lemon 1\u00bc cups sugar 4\u00bd Tbsps. butter, softened 1\u00bd cups all-purpose flour 1\u00bd tsps. baking powder \u00be cup whole milk 1\u00bd cups sugar \u00be tsp. salt 1\u00bd Tbsps. cornstarch 1 pinch ground cinnamon \u00be cup boiling water Preheat oven to 350\u00b0. Lightly grease an 11 x …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3357","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3357"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3357\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}