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    Blueberry Picnic Bars


    Source of Recipe


    Woman's Day Magazine

    List of Ingredients




    Base and Topping
    1 1/2 cups 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 butter or margarine, melted

    Filling
    1 1/2 cups blueberries, rinsed and drained
    3 tablespoons sugar
    2 teaspoons cornstarch
    1 teaspoon lemon juice

    Recipe



    Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, letting ends extend above pan on 2 sides.

    In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 min. to set crust.

    Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 min. Spoon over crust.

    Crumble reserved crumb mixture over top. Bake for 30 min. Let cool completely in pan. Lift foil by ends onto a cutting board. Peel off foil; cut into 2-inch squares.

    Makes 16

 

 

 


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