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Two summers ago when my husband and I lived in British Columbia, I was spoiled by the bountiful supply of inexpensive blueberries. Our local farmer's market store, just a pleasant stroll away, was literally clearing them out for just $1.99 a pound! Needless to say, we stocked up. I believe I dedicated an entire afternoon to properly cleaning and freezing pounds of those little blue delicacies.
With a freezer full and a few pounds left to go, it was time to start eating! Beyond our morning smoothies, a little treat seemed in order. So, I called upon this recipe for Blueberry Bars, which was originally discovered in an issue of Woman's Day. Since my first trial, I have played around with the recipe, attempting to make it a bit "healthier." Though whole wheat flour was successful, I have yet to find any other modifications that improved upon this simple and tasty, original recipe:
Base and Topping: 1 1/2 cup uncooked oats 1/2 cup flour 1/2 cup packed light brown sugar 1/4 teaspoon baking soda 1/8 teaspoon salt 6 tablespoons unsalted margarine -- melted Filling: 1 1/2 cup blueberries -- rinsed and drained 3 tablespoons sugar 2 teaspoons cornstarch 1 teaspoon lemon juice Directions: Preheat your oven to 350 degrees and grease an 8" square baking pan. In a large bowl, mix the oats, flour, brown sugar, baking soda and salt. Add the melted margarine and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup of the crumb mixture for topping. Press the remaining mixture evenly and firmly over bottom of your prepared pan. Bake for 12 minutes to set crust. In a small saucepan stir the berries, sugar, cornstarch and lemon juice over medium heat until it comes to a simmer. Simmer, stirring occasionally, until the juices are no longer cloudy, about 2 minutes. Spoon the filling over the crust. Crumble the reserved crumb mixture over top. Bake for 30 minutes. Let cool completely in the pan. Cut into squres and enjoy! Quote this article on your site
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