Aunt Sallys Babka Blueberry Pockets Aka Shtonikels Recipes

BLUEBERRY SHEET CAKE RECIPE

Steps:

• 1. Mix all topping ingredients together and set aside. 2. To make cake, cream margarine and sugar thoroughly. Add eggs and blend well. Add dry ingredients alternating with milk, mix until smooth. Blend in berries. 3. Pour into greased and floured 9 x 13 pan. Sprinkle with topping. Bake 350 deg. for 50 minutes. Cool completely.

BUMBLEBERRY JAM RECIPE

Steps:

• Sterilize jars and lids and keep hot until ready to use. Wash, hull and crush berries. Combine berries, lemon juice and sugar in a large sauce pan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, Boil hard for 1 minute. Remove from heat. Immediately stir in liquid pectin, mixing well. To prevent floating fruit, stir slowly for 3 minutes. Skim foam. Ladle jam into jars. Place jars in canner and boil for 5 minutes. Remove jars and cool.

AUNT SALLY'S BABKA BLUEBERRY POCKETS (AKA SHTONIKELS) RECIPE

Steps:

• 1: In a large bowl, gently stir together yeast and milk until yeast begins to dissolve. Beat in sugar, salt, arrowroot, vanilla, lemon extract and margarine. Slowly stir in half of the flour. Beat until mixture is smooth and thick. Add remaining flour and continue beating until a stiff dough is formed. 2: Clean and lightly flour a flat surface. Knead dough until it becomes smooth and elastic. Form into a ball, lightly oil outside and place in a bowl. Cover, place in a warm area and allow 90 minutes for dough to rise. 3: Meanwhile, heat small saucepan on medium-low. Stir together 1 1/2 cup blueberries, sugar and water. When sugar has fully dissolved, bring to a boil, then drop heat and simmer. Stir consistently. Filling should become more liquid-y and blueberries slightly deflated. Once this happens, whisk in tapioca starch until mixture thickens. Remove from heat and allow time to cool. 4: In a medium bowl, combine blueberry mixture and remaining whole blueberries. 5: Roll out dough on a floured surface into a 16 x 20-inch rectangle. Cut dough into 4-inch squares. 6: Lightly oil baking sheet or prepare with parchment. Place squares on baking sheet, then top each one with filling. Fold dough in half to make a triangular shape. With your fingers or a fork press the edges together. Brush with coconut milk and sprinkle with sugar. Allow pockets to sit about 30 minutes, until they double in bulk. 7: Preheat oven to 375°F. Bake pockets 20-25 minutes until bronze-brown on the top. Cool slightly or completely before serving.