BLUEBERRY BARS
Our three sons like these bars so much that after they were married, each of my daughters-in-law asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. , Spread half of the batter into a greased 15x10x1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top. , Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack.
Nutrition Facts : Calories 124 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
BLUEBERRY SQUARES
A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!
Provided by Janet
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
- Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
- Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
- Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
- Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 22.7 g, Fat 5.2 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 136 mg, Sugar 8.9 g
BLUEBERRY ZUCCHINI SQUARES
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It's a tasty combo. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Nutrition Facts : Calories 270 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
DELICIOUS BLUEBERRY SQUARES!
This has to be one of the best recipes for blueberry squares... taken my "Favorite Summertime Recipes" folder! You may use all blueberries, and the larger amount of cornstarch, if you prefer a more "gelatinous" filling, rather than a bit loose. If you follow directions carefully, you will have the most fantastic blueberry squares... I promise! Don't forget, chill for 30 minutes before baking! Please, do the crust only in the processor otherwise it will not have good results! Prep time includes chilling time of 30 minutes. Even better...use 2 cups blueberries with 1 cup raspberries if desired!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 7 x 11-inch baking pan.
- Line bottom with a sheet of parchment paper; set aside.
- In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
- Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
- Toss together the berry mixture with the sugar, cornstarch and lemon juice.
- Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
- Top/spread with the blueberry/cornstarch mixture as evenly as you can.
- Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
- Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
- Set oven to 350 degrees.
- Bake for 30-40 minutes, or until the fruit starts to bubble.
- Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
- Delicious!
GLAZED BERRY SQUARES
Off with the shoes and on with the simple summer pleasure of fresh fruit. This gorgeous dessert tastes like a mini berry pie, complete with creamy COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
- Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in COOL WHIP; spread over crust. Top with berries.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Pour over berries. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.8641 g, Sugar 0 g, Protein 2 g
BERRY SQUARES
This colorful summertime dessert is sure to fly off the potluck table, and it goes together just as fast. Start with a pound cake and layer it with fresh berries and a creamy pudding mixture. It's even better if made the night before.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Arrange cake slices on bottom of 13x9-inch dish, cutting if necessary to fit; drizzle with orange juice.
- Toss berries with sugar; spoon over cake slices.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Cover with remaining COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 27 g, Protein 3 g
BERRY GLAZE
Use this to make our Glazed Profiteroles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 3
Steps:
- Stir together sugar, preserves, salt, and 2 tablespoons water in a medium bowl until smooth.
BERRY SQUARES
Categories Berry Dessert Bake Picnic Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line a 9-inch square metal baking pan with a 12-inch-long sheet of foil, pressing it into bottom and up sides. Butter foil.
- Make base and topping:
- Blend together oats, flour, brown sugar, zest, baking soda, and salt with your fingertips until well combined. Stir in butter. Reserve 3/4 cup of mixture for topping; transfer remainder to baking pan, pressing it firmly in bottom to form an even layer. Bake in middle of oven until golden, 12 to 15 minutes.
- Make filling while base is baking:
- Stir together berries, sugar, juice, and ornstarch in a small saucepan, then bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.
- Assemble and bake squares:
- Spoon filling onto oat base, leaving a 1/2-inch border around edge. Crumble reserved oat mixture on top.
- Bake in middle of oven until golden and bubbly, 30 to 35 minutes. Cool completely in pan on a rack. Holding 2 ends of foil, lift from pan and put on a cutting board. Cut into 1 1/2-inch squares.
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