East Hartford Rotary Contribution: A  wonderful  addition  to  this  site —
 

Charlotte Bradbury’s  Blueberry Delight

Crust:
2 sticks margarine, melted
2 cups flour
1 cup chopped nuts
Filling:
8 ounces cream cheese, softened
˝ box powdered sugar
1 small Cool Whip®
Glaze:*
1 cup sugar
1 cup water
2 cups blueberries
2 tablespoons cornstarch
1 tablespoon lemon juice

Preheat oven to 350° F. 

Mix & pat margarine, flour and nuts into a 13” pan.  Bake 30 minutes at 350° F. 
Cool crust.

Mix cream cheese, Cool Whip®, powdered sugar and spread over cooled crust.

Cook glaze ingredients until thickened; cool.  Charlotte notes that she adds more uncooked blueberries at this point.  Spread cooled glaze over the cream cheese filling.

 NOTE:

Charlotte also points out that this glaze is excellent served over cake — try it over our Sandtorte — ice cream, pudding, pancakes, cheese cake. 

 

 

You can find the above recipes by tapping here on the Home Cookin' index.

 

    Please tell us what you think!                                                          back Back Home

Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin'
 All rights reserved.  
Terms of use.