Blueberry Cream Cheese Squares

June 16, 2013 Leave a Comment
Blueberry Cream Cheese Squares

Blueberry Cream Cheese Squares

This delectable dessert is the perfect summer treat – NO BAKING REQUIRED.

 

Blueberry Cream Cheese Squares Recipe

Blueberry Cream Cheese Squares

¼ cup cornstarch

½ cup sugar

½ cup water

3 cups fresh blueberries

1 pkg. graham cracker crumbs (about 4 cups finely crushed graham crackers)

½ tsp. PENZEYS CINNAMON

1 ½ sticks (3/4 cup) butter, melted

2   8 oz. pkgs. Cream cheese, softened

1 ½ cups sugar

2 tsp. PURE VANILLA EXTRACT

1   9 oz. pkg. non-dairy whipped topping, thawed regular whipped topping, (regular whipped cream cheese DOESN’T HOLD UP in this recipe

(HIGHLIGHTED – are found in PENZEYS SPICES)

Combine the cornstarch, sugar, water, blueberries in a medium saucepan.  Cook over medium heat until the sauce thickens and bubbles, stirring regularly.  This should take about 7 minutes.  Cool.  Combine the graham cracker crumbs, CINNAMON and butter.  Press half of the crumbs into the bottom of a lightly greased 9×13 pan.

Beat the cream cheese until soft.  Gradually beat in sugar and VANILLA.  Gently fold in the whipped topping.  Spread half over the crumbs.  Spread half of the blueberry filling over the cream cheese layer, and then and another cheese layer and another blueberry layer.  Sprinkle with the remaining crumbs.  Chill overnight.      12 servings

 

(Recipe for Blueberry Cream Cheese Squares was in Penzeys Spices catalog)

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Blueberry Streusel Muffins

April 6, 2013 Leave a Comment
Blueberry Streusel Muffins

Blueberry Streusel Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet.  People rave when they taste them for the first time.

Mary Anne McWhirter                                                                            Pearland, Texas

Blueberry Streusel Muffins Recipe

2

Blueberry Streusel Muffins

¼ cup butter, softened

1/3 cup sugar

1 egg

1 tsp. vanilla

2 1/3 cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 ½ cup fresh or frozen blueberries

Streusel:    ½ cup sugar

1/3 cup flour

½ tsp. cinnamon

¼ cup cold butter

In a large bowl, cream butter and sugar.  Beat in egg and vanilla; mix well.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in blueberries.

Fill 12 greased or paper-lined muffin cups two-thirds full.  In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 F. for 25-30 minutes or until browned.  Cool for 5 minutes before removing to a wire rack.  Serve warm.         1 dozen

Editor’s Note:  If using frozen blueberries, use without thawing to avoid discoloring the batter.

(Recipe for Blueberry Streusel Muffins was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Luscious Berry Lemon Tart Recipe

July 26, 2012 Leave a Comment

Luscious Berry Lemon Tart

I’m always looking for simple, but different desserts.  This Luscious Berry Lemon Tart dessert appears to be very easy.  I haven’t made it yet…but before the summer is over…I’ll make it.

Luscious Berry Lemon Tart Recipe

Luscious Berry Lemon Tart

1 refrigerated pie crust (from 15 oz. package)

1 Tbsp. sugar

1 (2.9 oz.) package lemon pudding and pie mix (not instant)

½ cup sugar

2 ¼ cups water

2 egg yolks

2 cups sliced fresh strawberries

¾ fresh blueberries

3 Tbsp. red currant jelly

1 Tbsp. orange-flavored liqueur or orange juice

Fresh mint leaves, if desired

Preheat oven to 450F.  Microwave pie crust pouch on DEFROST for 20 to 40 seconds, or let stand at room temperature for 15 minutes.  Remove crust from pouch.  Unfold crust; peel plastic sheets.  Sprinkle crust with 1 tablespoon sugar.  Place crust, sugar side up, in 10 inch tart pan with removable bottom.  Press in bottom and up sides of pan.  Trim edges if necessary.  Generously prick crust with fork.  Bake at 450F. for 9 to 11 minutes or until light golden brown.  Cool .

Meanwhile, in medium saucepan, combine pudding mix, ½ cup sugar, ¼ cup of water and egg yolks; blend well.  Stir in remaining 2 cups water.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Cool 5 minutes, stirring twice.  Pour into cooled baked crust.  Refrigerate 30 minutes or until set.

Just before serving, remove sides of pan; plate tart on serving plate.  Arrange strawberries and blueberries over lemon filling.

In small saucepan, heat jelly and liqueur; cool slightly.  Drizzle over fruit.  Garnish with mint leaves, if desired.  Store in refrigerator.

(Recipe for Luscious Berry Lemon Tart was in Pillsbury Fast And Healthy Cookbook, 1998)

Hope you enjoyed making the Luscious Berry Lemon Tart recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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