Blueberry Icebox Cake Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1/2 cup powdered sugar 1 stick butter (1/2 cup) 1 8 oz package cream
cheese 3 beaten eggs 1 cup sugar Mix crust (1st 3) well and spread
evenly in a 9 x 13 pan. Cream last 3 well and Spread over cumb
mixture and bake 30 minutes at 350F.
Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well.
Pour over cream filling while still hot.
When completely cool, prepare 2 packages of Dream Whip and cover
entire cake (or use Cool Whip). Keeps very well in the refrigerator
and in fact, the cake improves if its allowed to sit.
Note: Im real big on real whipped cream, but the Cool Whip really
does work better with this cake.
~- Stephanie da Silva arielle@taronga.com
~End Recipe Export-
Title: BLUEBERRY JAM
Categories: Fruits, Breakfast, Preserves
Yield: 1 Servings
MMMMM-------------------------MAKES 3 LB------------------------------
2 lb Blaeberries
1/2 lb Rhubarb
2 lb Preserving sugar
(Blaeberries: AKAs bilberries, whortleberries)
Wash, trim and roughly chop the rhubarb, put it into a pan and cook
gently until it starts to soften. Stir in the sugar and when it has
dissolved add the blaeberries and bring the jam to the boil. Boil it
rapidly for up to 20 minutes to setting point. Cool slightly then
pour into clean warm jars, cover, label and store.
(Test for setting point: test the jam by placing a spoonful on a
plate, letting it cool and then pushing the surface with your finger:
if it wrinkles the jam is ready)
From: Janet Warren, A feast of Scotland, Lomond Books, 1990, ISBN
1-85051-112-8
Source from luhu.jp
cheese 3 beaten eggs 1 cup sugar Mix crust (1st 3) well and spread
evenly in a 9 x 13 pan. Cream last 3 well and Spread over cumb
mixture and bake 30 minutes at 350F.
Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well.
Pour over cream filling while still hot.
When completely cool, prepare 2 packages of Dream Whip and cover
entire cake (or use Cool Whip). Keeps very well in the refrigerator
and in fact, the cake improves if its allowed to sit.
Note: Im real big on real whipped cream, but the Cool Whip really
does work better with this cake.
~- Stephanie da Silva arielle@taronga.com
~End Recipe Export-
Title: BLUEBERRY JAM
Categories: Fruits, Breakfast, Preserves
Yield: 1 Servings
MMMMM-------------------------MAKES 3 LB------------------------------
2 lb Blaeberries
1/2 lb Rhubarb
2 lb Preserving sugar
(Blaeberries: AKAs bilberries, whortleberries)
Wash, trim and roughly chop the rhubarb, put it into a pan and cook
gently until it starts to soften. Stir in the sugar and when it has
dissolved add the blaeberries and bring the jam to the boil. Boil it
rapidly for up to 20 minutes to setting point. Cool slightly then
pour into clean warm jars, cover, label and store.
(Test for setting point: test the jam by placing a spoonful on a
plate, letting it cool and then pushing the surface with your finger:
if it wrinkles the jam is ready)
From: Janet Warren, A feast of Scotland, Lomond Books, 1990, ISBN
1-85051-112-8
Source from luhu.jp