Frittata

Breakfast - Frittata with Dark Chocolate Chip Pancakes

Based on Better Homes and Gardens New Cookbook 15th edition

Ingredients:

8 eggs - lightly beaten

1 tablespoon snipped fresh basil or 1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 1/2 cups chopped vegetables - squash, broccoli, tomatoes, and/or sweet peppers

1/3 cup thinly sliced green onions

1/2 cup cooked meat  - ham, chicken, turkey, pork sausage, Italian sausage - needs to be cooked and chopped.

1/2 cup shredded cheese - cheddar, Monterey Jack or Swiss.

Instructions:

1.  In a medium bowl, combine eggs, basil, salt, and 1/4 teaspoon black pepper.

2.  Set the egg mix aside.

3.  Heat oil in large oven safe skillet.

4.  Add vegetables and onions to skillet.

5.  Cook vegetables uncovered and over medium heat stirring occasionally - about 5 minutes or until vegetables are crisp tender.

6.  Stir in meat.

7.  Pour egg mixture over vegetable mixture in skillet.

8.  Cook over medium heat.

9.  As mixture sets, run a spatula around edge of skillet and lifting egg mixture so uncooked egg mixture flows underneath.

10.  Continue cooking and lifting edges until egg mixture is almost set - surface will be a little moist.

11.  Sprinkle with cheese.

12.  Preheat oven to 400 degrees.

13.  Bake for 5 minutes or until top is set.

14.  Enjoy.

Mark's Notes - 

I did not use black pepper.

I did not use any onions.

I did use broccoli and squash for my vegetables  - pre-cut packages from Meijer.

I used turkey meat and I actually use a Mexican cheese.

It turned out really well.

Mark's Story - 

I was just looking through the breakfast recipes in the Better Homes and Gardens Cookbook.  I saw this.  It looked good.  I though Trish would like it as well.  It turned out so well.  I used my Pampered Chef oven safe skillet for this.  I will definitely be making this one again.

Cinnamon Roll Biscuits - from The Next Great Baker on TLC

Cinnamon Roll Biscuits

Ingredients for Biscuits:

3 cups plain flour

1 1/2 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold unsalted butter

1 1/4 cup buttermilk

3 tablespoons melted butter

1/2 cup sugar

1 1/2 teaspoon cinnamon

Ingredients for Vanilla Glaze:

1 1/3 cup powdered sugar

3 tablespoons melted butter

2 teaspoons corn syrup

2 tablespoons milk

Instructions:

1.  Pre-heat oven to 425 degrees

2.  Whisk flour, baking powder, and salt together

3.  Using a grater, shave cold butter into dry ingredients

4.  Use pastry blender to cut butter into the flour

5.  Add buttermilk (use as much is needed to get dough to form into a ball - I had to use all of it)

6.  Stir with a fork until dough forms into a ball - do not over mix

7.  Place on well floured surface (original recipe recommends a silicon mat)

8.  Gently roll into a 10x15 inch rectangle

9.  Brush surface with melted butter

10.  Mix sugar and cinnamon together

11.  Sprinkle sugar-cinnamon mix over melted butter

12.  Roll the dough up length-wise (like a jelly roll) - seal edges where it comes together

13.  Dough will be fragile - make sure dough is well floured underneath.

14.  Using a sharp serrated knife (or dental floss), cut into 1 1/2 inche slices

15.  Grease a 10 inch round pan (I used a 13x9 casserole dish)

16.  Place rolls on greased pan

17.  Bake for 25 minutes or until golden brown

18.  Cool for five minutes

19.  Turn out onto a plate - top side up

20.  Combine all ingredients for vanilla glaze - add as much milk as necessary for desired consistency.

21.  Drizzle glaze over warm rolls

22.  Enjoy

Mark's Notes:

1.  A fairly significant mistake is that I inadvertently used 1 1/2 teaspoon of baking powder rather than the 1 1/2 tablespoon of baking powder.  I only used 1/3 of the baking powder I needed.  That would affect the rise and consistency.  This just gives me an excuse to make another batch at some point.

2.  I didn't use a grater for the butter.  I cut it up really fine with a knife.

3.  Someday I will own a pastry blender.  For now, I have always used a fork to blend it in.  A pastry blender would be easier.

4.  When adding the buttermilk, the original recipe says to use as much as necessary to form into a ball.  I had to use all of it.

5.  It should make 10 biscuits.  I somehow ended up with 12.
6.  The above picture does not have the glaze on it yet.

Mark's Story:

Well, this is a continuation of the story from the Cinnamon Roll recipe.  After I made the Cinnamon Rolls, we were watching The Next Great Baker on TLC.  One team had a recipe for Cinnamon Roll Biscuits.  This is quick bread recipe - no yeast - no kneading - no waiting for dough to rise.  So, I decided to try this recipe as well.  I imagine the two different glazes that are drizzled at the end can be switched.  This biscuit recipe has a more ingredients for the glaze. 

Here is the link to the original recipe from The Next Great Baker on TLC:

http://www.tlc.com/tv-shows/next-great-baker/recipes/cinnamon-roll-biscuits-recipe.htm

Cinnamon Swirl Rolls

Ingredients for bread dough:

½ cup milk

4 tablespoons unsalted butter
½ cup warm water

1 package dry active yeast (2 ¼ teaspoons)

1/3 cup sugar

2 large eggs

1 ½  teaspoons salt

3 ½ to 3 ¾ flour (unbleached all-purpose flour)

Ingredients for cinnamon roll filling:

1/3 cup sugar

2 tablespoons ground cinnamon

1 tablespoon milk (I ended up using 2 tablespoons)

Ingredients for Cinnamon Roll Icing:

1 ¼ cup confectioner’s sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions for Enriched Bread Dough:

1.  Heat milk and butter in small saucepan over medium heat until butter melts.

2.  Set aside and let cool to lukewarm (about 110 degrees)

3.  Pour warm water into bowl
Warm water = 100 to 110 degrees.
4.  Sprinkle yeast over warm water.  Let sit for 10 minutes.
5.  After 10 minutes, beat sugar and eggs together with the yeast water.
6.  Add salt, milk-butter mixture, and 2 cups flour.

7.  Mix at medium speed until thoroughly blended  - 1 minute.

8.  Using a wooden spoon, mix in 1 ¼ cups flour.

9.  Knead by hand until dough is smooth and elastic – 12 to 15 minutes.  Add additional flour as necessary.

10.  Transfer dough to lightly oiled container.

11.  Cover top of container with plastic wrap and let rise until double in size  - 2 to 2 ½ hours.

(Ideal rising temperature is 75-85 degrees)

12.  After rise, punch down center of dough once.

(at this point, the dough can be refrigerated – covered – overnight up to 18 hours)

13.  Without folding or misshaping the dough, place dough onto unfloured work surface.

14.  Let it rest for 10 minutes.

15.  You have now completed the Enriched Bread Dough. 

Instructions for making the Cinnamon Rolls:

1.  Mix sugar and cinnamon in small bowl.

2.  Roll dough with rolling pin into an evenly shaped 12 x 16 rectangle.

(If you have problems with rolling pins like I do, very lightly flour the rolling pin)

3.  Brush dough liberally with milk (recipe calls for 1 tablespoon – I actually used 2 tablespoons).

4.  Sprinkle an even layer of cinnamon-sugar mix – leave a ½ inch border along one of the long sides.

5.  Beginning with the long side of the rectangle – roll the dough - use both hands to pinch dough with fingertips as you go.  Seal edges firmly.  Do not seal ends.

6.  Using a sharp knife and cutting board, cut the roll into 8 equal parts - cut in half; then cut in half again; and then cut in half again. 

7.  Lightly grease a 13x9 baking pan.

8.  Place rolls in greased 13x9 baking pan.

9.  Cover loosely with plastic and allow to rise until double in size – about one hour.  Rolls will touch.

10.  When rolls are almost fully risen, heat oven to 350 degrees.  Place baking pan with rolls on center rack of oven.

11.  Bake until golden brown and thermometer inserted in center roll registers 185 to 190 degrees – about 25 to 30 minutes.

Instructions for the icing:

1.  Whisk sugar, milk, and vanilla in small bowl until smooth.

2.  Drizzle icing over the rolls – a spoon works best.

3.  Serve.

4.  Enjoy.

Mark’s Notes:

After completing step number 12 for the Enriched Bread Dough – the dough can be refrigerated overnight – covered – up to 18 hours.  That’s what the original recipe says.

If you would like you can add raisins and/or nuts with the cinnamon-sugar mix.  I never use the optional raisins or nuts though.

I was able to successfully use a rolling pin to flatten the dough out to a 12x16 rectangle.  Normally I don’t’ have much success with rolling pins and need to ask Trish for help.  This time Trish told me to lightly flour the rolling pin and so I lightly floured the rolling pin – which is why it probably went so well.

The first time I made these, I had to bake my rolls a little closer to 35 minutes to get them golden brown.  Subsequent attempts to bake these only required 25 minutes to get the rolls golden brown.

When the rolls are inverted and cooling, wait the 20-30 minutes to let them cool  - it will be easier to turn them back over once cooled as opposed to trying it straight out of the oven. 

I baked these late at night.  So, the next morning, I made the icing and added the icing at that point.  The icing is an unbaked milk mixture and I didn't want that sitting out all night.  The icing is really easy to do.  So, the next morning, I microwaved a roll for 15 seconds, added some icing, and it was delicious.

Mark’s Original Story:

We were at the Hilton in Columbus, Ohio for the Origins gaming convention.   Abby came with us.   One morning, Abby and I went to breakfast (Trish was already running her board games).  They had cinnamon rolls.  Abby tried one.  She loved it.  About a week later, Abby was talking about the cinnamon rolls she had and how much she liked them.  Then she asked me if I could make cinnamon rolls.  I found a Cook’s Illustrated recipe.

The Cook’s Illustrated recipe was actually two different recipes.  One recipe was how to make Cinnamon Swirl Bread and the other recipe was how to make Cinnamon Swirl Rolls.  The Cinnamon Swirl Rolls used the recipe for the dough in the Cinnamon Swirl Bread.  So, I was bouncing around between two recipes.  Here I have combined it all into one recipe.

The Cook’s Illustrated Cinnamon Swirl Rolls were a huge success.  Everyone loved them.  I am making another batch right before we go camping.

Update to Mark's Original Story 07.29.17
For her 4H project, Abby wanted to make these.  So, she followed all the instructions from my blog.  She made a number of notes and simplified it even more and so I have updated my blog with her simpler instructions.

She made a practice batch, and we put this in our oven - we have a double oven and we used the smaller top oven.  She baked them at 350 degrees for 25 minutes and the rolls were slightly overdone.  Not burned but just a little too brown.  So, for her final batch, we used the normal oven and set a timer for 19 minutes.  We had to put them in for another 5 minutes and that was perfect.

Here is a picture of Abby's Cinnamon Rolls - the second batch.  I took this picture before she add the frosting.

Extra - 
Here is a recipe for Cinnamon Roll Biscuits - this is a quick bread recipe.  It is from The Next Great Baker on TLC.  We love the Next Great Baker.  I have not tried this recipe; however, it looks very similar to this one with the big difference is you aren't waiting for the dough to rise.  Enjoy!!

http://www.tlc.com/tv-shows/next-great-baker/recipes/cinnamon-roll-biscuits-recipe.htm

Rubik's Cube and Mark's Baking Adventures

When I was a kid, the Rubik's Cube had just come out.  It mesmerized and fascinated millions of people.  I had seen various commercials for it on TV.  The commercials showed people who were suppose to be doing something else twisting the cube around trying to solve it (such as a baseball player in the dugout trying to solve it rather than play baseball).  I saw these commercials, I saw them trying to solve it, I thought it would be easy to solve.  I thought once you solved one or maybe two sides, then everything else would fall into place and be really easy to solve from there.  My dad took me to the store and we bought a Rubik's Cube.  I solved one side.  Then I solved two sides.  Then I had no clue as to how to solve the rest of it.  I bought a book on how to solve it.  It was a very confusing book.  

Then I got the book The Simple Solution to the Rubik's Cube by James G. Nourse.  James G. Nourse at the time was a chemical engineer at Stanford University.  I saw that he suggested solving the cube in layers - the top layer, the middle layer, and then the bottom layer.  I knew how to solve the top layer as that was solving one side of the puzzle.  Then I was able to solve the middle layer using some the techniques I had learned myself to solve two sides.  So, once I had the top layer and middle layer solved, I had no clue again as to how to solve the bottom layer.  In The Simple Solution to the Rubik's Cube, solving the bottom layer was explained in chapters 4 and 5 of the book.  Chapter 4 explains how to solve the bottom corners.  Then chapter 5 explains how to solve the bottom layer edges.  I worked my way through his solutions.  It was very simple to understand.  Very easy to follow.  Explained very well.  The solution was also easy to remember.  I solved the cube in the 6th grade.  It took me a little over a year to solve from when I first got it. 

I went on to solve Rubik's Revenge (4x4x4) and The Professor's Cube (5x5x5).  I still think these are fun to solve and make patterns with. 

One of the most important lessons I learned though from this is the importance of keeping explanations simple.  No matter how complicated or daunting the task, explanations and solutions should be kept simple.  The Rubik's Cube has 43 quintillion different combinations.   The number of combinations for cooking is infinite.  I approach my blog and the recipes I post here in such a way so that the individual steps are simple and easy to follow - like The Simple Solution to the Rubik's Cube.

It is June 2014.  The Rubik's Cube is celebrating its 40th birthday.  There is a special exhibit at the Liberty Science Center in NJ right across from NYC.  I don't know if I will get a chance to see it or not, it would be nice though. 

So, I'd thought I'd share this story since this Rubik's Cube and this particular solution made such an impression on me.

The following solution for the Rubik's Cube works, and it is also still quite simple, and it appears easy to learn and remember.  I will always love The Simple Solution to the Rubik's Cube method though.  If you get a chance, check it out from a library.

These solutions are from the official Rubik's Cube website:

http://rubiks.com/uploads/general_content/Rubiks_cube_3x3_solution-en.pdf

Here is their solution to the Rubik's Revenge:

http://rubiks.com/solving-guide/4x4

(then click on download solving guide - skip the video)

Enjoy!!

Carrot Soup

Mark's Very Messy Carrot Soup - based on Cook's Illustrated Great Carrot-Ginger Soup - serves 6

(and a bonus recipe at the end for croutons)

Ingredients:

2 tablespoons unsalted butter

2 onions - chopped fine

1/4 cup crystallized ginger

1 tablespoon grated fresh ginger

2 garlic cloves - peeled and smashed

salt and pepper

1 teaspoon sugar

2 pounds carrots - peeled and sliced - 1/4 inch thick

4 cups water

1 1/2 cups carrot juice

(a. this will be added  in two 3/4 cup batches  b. I used Bolthouse Farms Carrot Juice)

2 sprigs fresh thyme

1/2 teaspoon baking soda

1 tablespoon cider vinegar

Chopped chives

Sour cream

Croutons

See Mark's Notes - there quite a few of these ingredients that I consider 'optional'. 

Instructions:

1.  Peel and chop carrots - place in separate bowl

2.  chop onions - place in bowl

3.  smash garlic cloves - place in bowl

4.  Melt butter in large saucepan over medium heat

5.  Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar.

6.  Cook and stir frequently for 5-7 minutes until onions are softened

7.  Increase heat to high

8.  Add carrots, water, and only 3/4 cup carrot juice, thyme sprigs, and baking soda.

9.  Bring to a simmer.

10.  Reduce heat to medium-low and simmer, covered, until carrots are tender, 20-25 minutes.

11.  Discard thyme sprigs

12.  In batches, process soup in blender for 1-2 minutes.  (Warning - this can be very messy)

13.  Return soup to clean pot.

14.  Stir in vinegar and remaining 3/4 cup carrot juice

15.  Return to simmer over medium heat and season with salt and pepper to taste.

16.  Serve with sprinkle of chives, dollop of sour cream, and/or croutons.

17.  Enjoy.

18.  Can be refrigerated up to 4 days.

Mark's Notes -

I saw this recipe in my newest Cook's Illustrated magazine.  It looked really good.  I thought I'd try it.  I bought the carrots and the onion.  I skipped the garlic.  I don't know how to mince or smash garlic.  That's on my still-to-learn list for cooking.  Anyway, Abby (10) helped me peel and chop the carrots.  I chopped the onion.  I once read that the best way to not make your eyes water while chopping onions is to wear safety goggles.  Haven't tried that yet.  Just suffered through my eyes watering.  For the crystallized ginger and the chopped fresh ginger, again, I have never worked with either.  I just used a little bit of ground ginger.  So, I made more of a Carrot-Onion-With-A-Little-Bit-Of-Ginger-Soup.

I also didn't have any fresh thyme sprigs around so I didn't use that.  I also didn't have any chopped chives.  So, my ingredient list turned out to be:

Ingredients:

2 tablespoons unsalted butter

2 onions - chopped fine

 1 1/2 teaspoon ground ginger

salt and pepper

1 teaspoon sugar

2 pounds carrots - peeled and sliced - 1/4 inch thick

4 cups water

1 1/2 cups carrot juice (this will be added  in two 3/4 cup batches)

1/2 teaspoon baking soda

1 tablespoon cider vinegar

Sour cream

A little bit simpler.  Perhaps not as ginger flavored as the original recipe turns out. 

For the carrot juice, I used Bolthouse Farms Carrot juice.

Getting the soup from the pot into the blender was incredibly messy.  At first I tried pouring it directly from the pot into the blender.  That was a mistake.  Then I tried using a spoon.  Way too slow.  Tried pouring it from the pot into a large measuring cup.  Still very messy.  Then I found a ladle and used that.  That worked.  But then I put too much in the blender and was overflowing for some of the batches.  So, use a ladle and don't put too much in the blender during step 12.

Trish thought this was really good.  I liked it.  Abby and Miriam both tried it and they of course did not like it.  This soup would go really great with a grilled cheese sandwich and would be a great Saturday afternoon lunch in the Fall/Winter.

Now that you've read this far, I'll add a quick recipe from Cook's Illustrated for croutons:

Ingredients:

3 tablespoons unsalted butter

1 tablespoon olive oil

3 large slices hearty white sandwich bread cut into 1/2 inch cubes

salt

Instructions:

1.  Heat butter and oil in 12-inch skillet over medium heat

2.  When foaming subsides, add bread cubes

3.  Stir frequently

4.  Cook until bread is golden brown - about 10 minutes.

5.  Transfer croutons to paper-towel lined plate and season with salt.

6.  Add to soup.

7.  Enjoy!!!

This is based on Cook's Illustrated Great Carrot Ginger Soup by Sarah Mullins.

Here is a link to a video that will be available for the next few months (it is June 27, 2014).

http://www.cooksillustrated.com/recipes/7865-carrot-ginger-soup

Cook's Illustrated Strawberry Mousse

Cook's Illustrated Strawberry Mousse

Ingredients:

2 pounds strawberries, hulled (6  1/2 cups)

1/2 cup sugar

pinch salt

4 ounces cream cheese, cut into 8 pieces, softened

1/2 cup heavy cream

Part I - The Garnish

1.  Cut enough strawberries into 1/4 inch slices to measure 1 cup.  Refrigerate until ready to garnish.

Part II - Preparing the Strawberries

2.  Pulse remaining strawberries in two batches in food processor.  6-10 pulses.

3.  Do not clean food processor - yet.

4.  Transfer strawberries into bowl and toss with 1/4 cup sugar and salt and cover bowl. 

5.  Let bowl of strawberries stand for 45 minutes stirring occasionally.

Part III - Juice-Gelatin Mixture

6.  Strain processed strawberries through fine-mesh strainer into bowl.  You should have about 2/3 cup juice.

7.  Measure out 3 tablespoons juice into small bowl and sprinkle with gelatin.  Let sit for five minutes.

8.  Place remaining juice in saucepan and cook over medium-high heat until reduced to 3 tablespoons - about 10 minutes.

9.  Remove pan from heat.

10.  Add softened gelatin mixture and stir until gelatin has dissolved.

11.  Add cream cheese and whisk until smooth.

12.  Transfer mixture to large bowl.

Part IV - Strawberry Puree

13.  While juice is reducing, return strawberries to now empty processor and process until smooth - 15 to 20 seconds.

14.  Strain puree through fine mesh strainer into medium bowl, pressing on solids to remove seeds and pulp.  There should be about 1 2/3 cups strawberry puree.

15.  Discard solids in strainer.

16.  Add strawberry puree to juice-gelatin.  Whisk until incorporated.

Part V - Making the whipped cream

17.  Using mixer, whip cream on medium-low speed until foamy about 1 minute.

18.  Increase speed to high and whip until soft peaks form  - 1 to 3 minutes.

19.  Gradually add 1/4 cup sugar and whip until stiff peaks form, 1 to 2 minutes.

Part VI

20.  Whisk whipped cream into strawberry mixture until no white streaks remain.

21.  Portion into dessert dishes and chill for at least 4 hours or up to 48 hours.

22.  If chilled longer than 6 hours, let mousse sit for 15 minutes before serving.

23.  Garnish with strawberries with reserved diced strawberries.

Part VII

24.  Enjoy.

Mark's Story:

I saw this recipe in the most recent Cook's Illustrated magazine.  It looked good.  I thought I would try it.  First mistake that I made was that I confused the 2 pounds of strawberries and the 6 1/2 cups of strawberries and I bought 7 pounds of strawberries at the store.  I didn't use them all.  I realized my mistake when I started going through the first few steps.

Then in step 4, I added 1/2 cup sugar rather than just 1/4 cup sugar.  I don't think it altered the recipe that much.

End result -

Trish loved it.  I thought it was okay.  I thought it was a very 'heavy' dessert with all the cream cheese and whipped cream.   Although I don't eat a lot of cream cheese to begin with.  Trish does like cream cheese.  I would seriously think about cutting the cream cheese to 1/3 cup or 1/4 cup.  It was also a lot of work and I went through a lot of bowls making this.  I almost don't think it was worth the effort; but since Trish loved it, I'll probably make it again at some point and I will remember to take a picture of it.  If I am going to go through that many bowls and make that much of a mess though in the kitchen, I'll make the Cook's Illustrated Berry Fool dessert. 

This recipe is based on Cook's Illustrated Strawberry Mousse by Sara Mullins.

Blueberry Buckle

Blueberry Buckle -  from Better Homes and Gardens Cookbook

Ingredients:  
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

Ingredients for topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, cut up

See Mark's Notes for modified ingredients list to bake in a 13x9 casserole dish.

Instructions:
1.  Preheat oven to 350 degrees
2.  Grease 9x9x2 or 8x8x2 inch baking pan (see Mark's Notes)
3.  In medium bowl, combine 2 cups flour, baking powder, and salt.
4.  Set flour mixture aside.
5.  In medium or large bowl, beat shortening with an electric mixer on medium speed for 30 seconds.
6.  Add 3/4 cup sugar.
7.  Beat on medium to high speed until light and fluffy.
8.  Add egg; beat well.
9.  Alternately add flour mixture and milk to beaten egg mixture; beat until smooth with each addition.
10.  Spread batter in prepared pan.
11.  Sprinkle with blueberries.
12.  In another small bowl, prepare the topping by combining the 1/2 cup all-purpose flour, 1/2 cup sugar, and cinnamon. 
13.  Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.
14.  Sprinkle over blueberries.
15.  Bake for 50-60 minutes or until golden.

Mark's Story:
I saw this recipe in the breakfast section of my Better Homes and Gardens cookbooks.  It was shortly after the recipe for buttermilk pancakes that I sometimes use.  I had no idea what a "Blueberry Buckle".  It looked good, and so I made it.  Trish thought it was good and compared it to something between a blueberry cobbler and cornbread.  I thought it was really good and I would compare it more to a blueberry coffee cake.  I'll definitely make it again.

Mark's Notes.
I used the 8x8x2 baking pan.  I had to cook this nearly 70 minutes to get it 'golden'.  I would almost recommend using the 9x9x2 baking pan.  The 8x8x2 pan was almost overflowing and took longer to cook through the center.  I would also seriously consider trying this with a slightly larger casserole dish and see how well that turns out.  The casserole dish only has slightly more area than a 9x9x2 baking pan.  

Next time I make this, I will use a casserole dish and let anyone reading this know how it turned out.

I posted this on May 4, 2014.  May 6, 2014 is Teacher and Staff Appreciation day at the kids' school.  So, I made the Blueberry Buckle in the 13x9 casserole dish.  Here is what I modified the ingredients to:

Casserole Dish Ingredients:
2 3/4 cup flour
3 1/2 teaspoons baking powder
3/8 teaspoon salt
2/3 cup shortening
1 cup sugar
2 eggs
2/3 cup milk
3 cups blueberries

Ingredients for topping:
2/3 cup flour
2/3 cup sugar
2/3 teaspoon cinnamon
1/2 cup butter
Follow all the other directions for preparing the dish. 
Bake time is 1 hour 10 minutes to 1 hour 20 minutes or until golden.

Happy Baking!!!