Old Fashioned Blueberry Buckle

I’m looking for a blueberry buckle recipe from twenty five years ago. I remember that it had a topping on it like a crumb mixture as for a pie.

– Thalia


From The Hillbilly Housewife

Buckles are a favorite around here. They are the cousins of coffee cakes and the blueberry kind is my very favorite. Blueberries are already in season around here and I can’t wait to bake up one of these. It’s best made with fresh blueberries, but in a pinch you can also use frozen. I completely thaw my frozen berries and then set them to drain any liquid really well before adding them to the cake batter.

Here’s my favorite blueberry buckle recipe. It may sound complicated, but really isn’t. A buckle comes in 3 parts. The cake batter, the fresh fruit and then the crumb topping. But don’t worry… it goes together much quicker than it sounds and the end result is absolutely delicious.

5.0 from 1 reviews
Blueberry Buckle Recipe
  • ¾ cup sugar
  • ¼ cup shortening
  • 1 egg
  • 2 cups self rising flour
  • ½ cup milk
  • 2 cups fresh blueberries
  • ½ cup sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup butter
  1. Preheat the oven to 375F.
  2. Grease an 8x8 pan.
  3. Cream the sugar, shortening and egg together in a medium sized bowl.
  4. Slowly add the flour and milk, alternating the two. Pour this cake batter into the greased pan.
  5. Sprinkle the blueberries on top.
  6. Combine the remaining ingredients in a small bowl to make the streusel topping. I mix it with my finger tips, but you could also use a fork. You are looking for a crumbly topping. Sprinkle it over the cake.
  7. Bake for 25 to 30 minutes.


Slice of blueberry buckle with some fresh berries

Freezer Pie Crust Dough

There are a lot of ways to use up leftovers, but one of the best ways I know is making a Pot Pie.  Why?  Because the leftovers are almost unrecognizable in a golden brown, flaky pie crust!

It seems that no matter what ingredients I have on hand, when I remember I have pie crust dough in the freezer, I immediately know what to make.  And no one has complained yet.  Yes, I think we can credit the golden flaky crusts.

Of course, having the pie crusts ready and waiting in the freezer is also inspiration for dessert.  If you freeze fruit or berries, too, you can reach into the freezer in the morning and have a delicious pie cooling in the kitchen to enjoy after dinner.

Give this simple recipe a try, stock your freezer, and let me know if having pie crust dough ready when you want it helps you plan and prepare meals and desserts.

Freezer Pie Crust Dough
Recipe type: freezer, dessert, pie
Serves: makes 2 crusts
  • 2 cups sifted all-purpose flour
  • 1 tsp salt
  • ¾ cup shortening
  • 4 to 5 Tbsp ice water
  • plastic food wrap
  • 2 freezer bags
  1. Place the sifted flour and salt together in a large mixing bowl, add the shortening and cut in with a pastry cutter until mixture become crumbly.
  2. Add 1 tablespoon of the ice water at a time to the dough mixture and toss with a fork, add 1 tablespoon more, toss with a fork, until a dough forms that sticks together when pressed between your fingers.
  3. Form a dough ball, then divide it in half, reform the ball, and flatten slightly.
  4. Wrap each dough ball with plastic wrap, then place each in freezer bag, zip to seal.
  5. You can keep the dough in the freezer for up to 2 months.
  6. When ready to use, remove from freezer and allow to come to room temperature, then remove from plastic bag and wrap and roll out as desired.

If for any reason plans change and you don’t use the thawed pie crust dough right away, go ahead and store it in the refrigerator.  It will keep for about a week more.  Just wrap tightly again in the plastic wrap and freezer bag.

Uncooked Pie Crust

Easy Pumpkin Pie Recipe

It wouldn’t be fall without some delicious pumpkin pie. This recipe is as easy as it is scrumptious. If you’ve never made pie from scratch, give it a try. You can use a prepared crust or make your own using this pie crust recipe.

The following recipe is from the “Pie Recipes from Scratch” book. I hope you and your family will enjoy it this Holiday Season.

Pumpkin Pie
Recipe type: pie
Serves: 8
  • 1 cup plain pumpkin puree
  • ¾ cup sugar
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 3 eggs, beaten with a fork
  • 1 cup cream
  1. Prepare a single pie crust, unbaked.
  2. Preheat oven to 450 degrees (will reduce heat to 325 degrees.)
  3. In a large bowl, stir together the pumpkin, sugar, salt, ginger, cinnamon, and cloves, until well combined.
  4. Whisk in the eggs and the cream into the mixture until smooth.
  5. Pour mixture into pie crust.
  6. Bake in preheated oven at 450 degrees for 10 minutes.
  7. Turn oven down to 325 degrees and continue baking for 40 to 45 minutes or until pie filling sets up and knife comes out relatively clean when inserted in center.
  8. You can lay foil strips over the crust after they brown to prevent them from burning.
  9. Remove pie from oven and let cool at room temperature before slicing.



The Hillbilly Housewife Thanksgiving PlannerThe Hillbilly Housewife Thanksgiving Planner

Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.

If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.

There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.


Tomato Pie Recipe

Here’s a recipe from my latest Kindle book “The Tomato Cookbook: Tomato Recipes From Soup To Grilled“. It’s a great little tomato pie that’s perfect for a light lunch or an appetizer when you have guests over. What better way to show off your homegrown tomatoes?


Tomato Pie Recipe
  • 1 pie crust (unbaked)
  • 4 large tomatoes
  • 1 tsp of salt
  • dash of pepper
  • ⅓ cup mayonnaise
  • ⅓ cup Parmesan cheese
  • 1 minced garlic clove
  1. Preheat your oven to 450 F.
  2. Bake your pie crust for 5 minutes. This will keep your pie from getting too soggy later.
  3. While the crust is baking, slice your tomatoes.
  4. Remove the pie crust from the oven and lower the temperature to 350F.
  5. Layer your tomato slices in the pie shell and sprinkle the salt and pepper on top.
  6. Mix your mayonnaise with the cheese and minced garlic and spread it over the tomatoes.
  7. Return the pie to the oven and cook for 40 minutes or until your pie crust is golden brown and the tomatoes are fully cooked.

Here’s another great tomato recipe. It’s cold tomato basil soup. Perfect for a light summer lunch. And yes, if you are drowning in homegrown tomatoes, you could definitely serve the soup and pie together.

Chocolate Raspberry Wraps On The Grill

Put your grill or campfire to work for you for more than the main meal.  Add this fabulous, fun, and tasty dessert to the menu when you fire up the grill. Use other berries or fruits when they are in season, too.  This is a very versatile dessert that the whole family will enjoy.  Be sure to give it a try at your next cookout or camping trip and let me know how you liked them.

  • 4 (8 inch size) flour tortillas
  • 1 cup semisweet chocolate chips
  • 1 cup fresh raspberries
  • 2 Tbsp butter, melted
  • 2 Tbsp sugar
  • 2 tsp cinnamon
  • aluminum foil

Tear off a big sheet of foil.  Remove tortillas from plastic wrapping.  Stack the tortillas on top of the foil and fold closed, then place the foil packet on a grate on the campfire or on grill. Flip the packet over once or twice, heating for about 5 minutes or until the tortillas are warm. Slide packet over to coolest area of campfire just to keep warm.
Open the foil and remove one tortilla, setting it on a plate, closing foil to keep the rest warm.
On the tortilla, sprinkle 1/4 of the chips and 1/4 of the berries in the center.Raspberries
Fold in the sides and roll up tight burrito style; set aside on plate.
Repeat with each tortilla.
Brush each tortilla roll with melted butter, then place directly on grate on campfire over slow coals or on the grill – not too hot.
Cook about 2 to 3 minutes, then flip and cook 2 to 3 more minutes or until chocolate melts and you get grill marks on the burritos.
Remove to a serving plate. You can brush with more melted butter if you wish.
Stir together in a separate small bowl the sugar and cinnamon and sprinkle over the burritos.
Serve warm. You can top with a little whipped topping and fresh berries if you like.
You can also use other fruit, like blueberries, for instance.
Makes 4 dessert servings.

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That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Old Fashion Egg Custard Pie

From a HBHW reader: This is the recipe my Mother taught me–and I’ll be 75 yrs this year. It comes from her book of recipes–printed in 1942. It never failed her, and hasn’t failed me.


Make a plain pastry for 1 crust
3 eggs
6-8 Tablespoons sugar
1/4 teaspoon salt
3 cups milk, scalded
1/2 teaspoon vanilla
Nutmeg, for top

Roll pastry a little less than 1/8th inch and fit carefully into an 8-inch pie pan. Trim and flute the edges; do NOT prick.
Beat eggs slightly;add the sugar and salt. Stir in milk. then add favoring. Pour immediately into the prepared pie pan. Sprinkle nutmeg on top, if desired.
Bake in a Mod-Hot oven (425F) 12-15 minutes, or until crust browns; then reduce oven heat to Slow (300F) and bake 25-30 minutes longer, or until pie is coagulated to within 1/2 inch of the center. Test by gently shaking the pan. You can see how much of the center is still liquid.
An inch of the center liquid will finish cooking after the pie is removed from the oven.
Remove to a cake rack to cool before serving. Serves 6

Note: A correctly baked Custard Pie is never “weepy” but has a perfectly coagulated, jelly-like consistency.

Egg Custard Pie

Banana Split Cheesecake

Makes 2 pies

2 extra serving sized graham cracker crusts
2 8oz. pkgs. cream cheese at room temp.
4 c. powdered sugar

Mix the powdered sugar and cream cheese and
spread evenly on 2 crusts.

1 can crushed pineapple, drained
4 bananas sliced
1 largest size cool whip
chocolate syrup

Divide the pineapple and sliced bananas between the 2 pies and layer the next 4 ingredients in order.
Chill before serving.

Hillbilly Pie

  • 3/4 cup light corn syrup
  • 3/4 cup white sugar
  • 3 eggs
  • 1 cup rolled oats
  • 1/4 cup margarine, melted
  • 2 teaspoons vanilla extract
  • 1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine corn syrup, sugar, eggs, melted margarine and vanilla. Mix in the oatmeal. Pour filling into pie shell.
Bake in preheated oven for 60 minutes, or until a knife inserted in the center comes out clean.

Apple Dumplings

Here’s a simple dessert that looks much fancier than it is. If you like a nice tart apple pie with a caramel like topping, this is for you. All it takes to make these simple apple dumplings is some granny smiths, a can of crescent roll and a little sugar, butter and juice to make the topping.

Great as is, but you can also add a scoop of vanilla ice cream or sprinkle some chopped nuts on top of the dumplings while the caramel sauce is still hot.

Apple Dumplings
Prep time
Cook time
Total time
Serves: 4
  • 2 Granny Smith apples
  • 1 can crescent rolls (8 count) (Store brand works!)
  • cinnamon
  • 1 cup sugar
  • 1 cup orange juice
  • 1 stick margarine, (or butter)
  1. Peel, core and slice apples into fourths. Wrap a crescent roll around each apple slice. Place into buttered dish, sprinkle with cinnamon.
  2. Bring the sugar, juice and margarine to a boil in a small sauce pan.
  3. Remove from heat, add one teaspoon vanilla. Pour over apples, bake at 350 degrees until golden brown.


Homemade Apple Dumplings

Great served with vanilla ice cream. Enjoy!

The Apple Cookbook: Recipes From Sweet To Savoryapple-cookbook

“An Apple A Day Keeps The Doctor Away”
I’m sure you’ve heard that saying a time or two. Apples are a great fruit that’s not only healthy, but also very versatile and frugal.

I can almost always find some great apples on sale at the store. Occasionally we’ll also buy a big box of apples from a local orchard and store them for use in the winter. Apples keep well in a dry, cool place, but with all the cooking and baking, the never last very long at our house.

Get your copy of the Apple Cookbook at:


Sweet And Sour Dessert Dumplings aka Vinegar Dumplings


  • 1 stick (1/2 c.) butter or margerine
  • 1 c. brown sugar
  • 1/2 c. apple cider vinegar
  • 3/4 c. water
  • 1 tbsp. cornstarch
  • 1/2 tsp. ground nutmeg


  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp salt
  • 2 tbsp butter or margarine
  • 1/2 c. milk

Melt butter and mix all ingredients in a pot with a tight fitting lid. Stir regularly. Bring to a simmer.

Mix flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly. Stir in milk to make a ball of soft dough.

Drop teaspoons on the dumpling dough into the simmering vinegar sauce. Cover and let simmer for 15 minutes without lifting the lid. Serve hot and enjoy this true hillbilly dessert!

Non-Dairy Pumpkin Pie

This is a recipe I came up with because our son loves pumpkin pie and has a total milk allergy. Everyone in the family eats it and really likes it. It taste like regular pumpkin pie.

  • 3/4 cup sugar
  • 1 heaping tsp. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp.cloves
  • 2 eggs + 1 egg white
  • 1 can of pumpkin (not pumpkin pie filling)
  • 11 oz. of soy milk
  • 1 unbaked pie crust

MIX sugar, cornstarch, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs and egg white in large bowl with whip or fork. Stir in pumpkin and sugar-spice mixture. Gradually add soy milk and stir until mixed in.
BAKE in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees;bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate left overs.

Cover edge of crust with foil half way through baking to keep crust edge from getting to brown.


Apple Crisp Homemade

  • 1 c. sugar
  • 2 tsp. lemon juice
  • 1/4 c. water
  • 1/2 tsp. cinnamon
  • 6 peeled and sliced large apples
  • 3/4 c. flour
  • 1/4 tsp. salt
  • 6 tbsp. butter

Mix together ½ cup of the sugar with lemon juice, cinnamon and water. Pour into the bottom of your casserole dish or baking pan. Slice the apples and place them into the dish. Place the remaining ½ cup sugar, flour, salt, and butter into a food processor and process until it is crumbly. Spread over apples.

Bake at 375 degrees for 50 minutes.

Tip: If you like your apple crisp on the tart side then you should use Granny Smith apples. They also hold up better. If you like sweeter apples you should use Washington apples.

Apple Crisp Recipe

Super Easy Pie Crust

1/2c. veg. oil
5 tbsp. cold skim milk (very cold)
1c. flour
1 tsp. salt

Combine oil and milk, beat with a fork until thickened. Add to flour and salt. Mix with fork and press into smooth ball. Cut in half and roll out between 2 sheets of wax paper.

Make sure you measure carefully and don’t skip the sifting. If wax paper is moving while rolling out take a damp paper towel and wipe counter under wax paper.

Half is great for single crust pies or double. I’ve made every pie imaginable from meringue to fruit. And the best part of this recipe is that it is also low in cholesterol,

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Homemade Peach Cobbler Recipes

Homemade Peach Cobbler:

  • 1 lg. can slice peaches (in heavy syrup)
  • 1 cup sugar
  • 1 cup flour
  • 1 cup milk
  • 1 stick butter

Mix flour and sugar in a mixing bowl. Add milk and stir well to get all the lumps out.

Spray a large casserole dish with nonstick spray. Pour the peaches (in their juice) into the casserole dish.

Place the milk, flour and sugar mix on top of the peaches. Cut small cubes of butter and place on top. Cook at 400 degrees for about 30 minutes or until crust is golden brown.

Homemade Peach Cobbler With Equal

If you are trying to eat healthy or are diabetic this may be a better selection for you. It has 33 % less calories and less sugar than a traditional peach cobbler. Not to mention, it tastes really great!

  • 3 cans (15 ounces each) canned sliced peaches in light syrup, drained
    2 tablespoons cornstarch
    1 tablespoon lemon juice
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    3/4 cup Equal
    1 teaspoon vanilla
    Pastry for single crust 9-inch pie
    1 tablespoon Equal
    1/4 teaspoon ground cinnamon

Drain peaches well and put them in a saucepan. Coat the peaches with cornstarch, cinnamon, salt and lemon juice. Let the peaches cook on medium heat until it starts to thicken. Turn off the heat and mix in Equal and vanilla and stir until it dissolves. Then pour into a baking pan.

Roll out a pie pastry onto a floured surface. Lay the pastry on top of the peaches and trim the edges. Cut a few slits in the pastry to let hot air to escape.

Combine 1 tbsp. Equal with 1/4 tsp cinnamon and sprinkle on top.

Bake at 400 degrees for about 30 minutes. Cool or serve slightly warm.

2 Recipes for delicious homemade peach cobbler.

Recommended – Crockpot Cooking Made Simple

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.


Homemade Sweet Potato Pie

  • 2 cups cooked and mashed sweet potatoes
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla
  • 2/3 cup sugar
  • 1/3 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 cup cream
  • 2 tablespoons brandy (optional)
  • 1 unbaked pie crust

Preheat oven to 450 degrees.

Take a fork and prick small holes in the pie crust and bake empty pie shell for 10 minutes.

Place mashed sweet potatoes into a mixing bowl. Add melted butter, vanilla, eggs, and cream. Mix together and then add sugar, salt and brandy (optional). Mix well to get rid of any lumps.

Pour the sweet potato mixture into the cooked pie shell. Bake at 450 degrees for 10 minutes. Then reduce the heat to 350 degrees and bake for an additional 30 minutes.

You can serve this pie warm with whipped cream or ice cream. It is also great to have it cold from the fridge the next day.

Recommended – Crockpot Cooking Made Simple

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.