by Millie Bentley
Greetings. Here’s a recipe using the wonderful Tundra blueberries that are now ripe. No, the thing is to enjoy a treat like this once in a while IN MODERATION. If I could live my life having learned and practiced two things only they would be: ‘Do unto others as you would have them do unto you’ and ‘Everything in moderation and nothing to excess’.
½ cup melted butter
2 1/3 cups graham cracker crumbs
¼ cup powdered sugar
¼ teaspoon cinnamon
2 large eggs, beaten
½ cup sugar
½ teaspoon vanilla
2 ½ cups blueberries
1 cup sugar
1/3 cup flour
¼ teaspoon salt
6 tablespoons water
1 tablespoon lemon juice, if needed
Preheat oven to 350 degrees. Butter a 13 x 9 inch baking pan.
Mix all crust ingredients together and press into prepared baking pan.
Place filling ingredients in a large bowl and beat at medium-speed until smooth. Pour into baking pan over the crust. Bake in preheated 350 degree oven for about 20 minutes or until filling is set in the center and puffed around the edges.
While crust and filling are baking, place all topping ingredients except lemon juice in a saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes or until slightly thickened. Cool. Stir in lemon juice as needed and spoon over cooled filling. Let cool and set. Cut into 12 or more bars. Yummmm!
Remember, everything in moderation. Until next week, dear Reader, vaya con Dios.