Category: Squares / Cakes

Yield

9×13 pan

Ingredients

• 1 ½ cup self rising flour or ( 1 ½ cup flour, 1 tbsp baking powder, ½ tsp salt)
• ¾ cup butter
• ½ cup brown sugar
• ½ cup chopped pecans
• 1 pkg cream cheese
• 1 carton cool whip
• ¾ cup icing sugar
• 4 cups blueberries
• 1 cup sugar
• 1 cup water
• 3 tbsp cornstarch

Directions

1. Mix self rising flour, butter brown sugar and pecans, press into 9 X 13 pan and bake at 350º for 10 to 15 minutes. Cool
2. Mix cream cheese, cool whip and icing sugar together and spread over cooled bottom
3. Whisk together sugar, water, cornstarch until smooth. Add blueberries. Cook over medium heat to a boil. Boil and stir 2 minutes. Cool Spread over cream cheese mixture. Chill at least 2 hours before serving.

Yield

1 cake

Ingredients

• 2 tbsp butter or magarine
• 1/3 cup brown sugar
• 1 ½ cup blueberries
• 1 tsp cornstarch
• Batter:
• 1 ½ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/3 cup soft butter or margarine
• 2/3 cup white sugar
• 1 egg
• 2/3 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp lemon rind
• ½ tsp vanilla

Directions

1. In 9 inch round or 8 inch square pan, spread melted butter. Sprinkle with brown sugar. Combine blueberries with cornstarch and spread over brown sugar. Set aside.
2. Combine dry ingredients
3. Cream butter and sugar. Beat in egg, then yogurt lemon juice rind and vanilla. Stir in four mixture. Pour batter over berries. Bake in 350º oven for 55-60 minutes. Cool 5 minutes on rack. Loosen edges around cake and invert onto cooling rack

from Canadian Living

Yield

8×8 pan

Ingredients

• 2 1/2 cups rolled oats
• 1 1/4 all purpose flour
• 1 cup brown sugar
• 1 tbsp grated orange rind
• 1/4 tsp salt
• 1 cup cold butter, cubed
• Filling – 3 cups fresh blueberries
• 1/2 cup granulated sugar
• 1/3 cup orange juice
• 4 tsp cornstarch

Directions

1. Filling – Bring to a boil – blueberries, sugar and orange, reduce heat and simmer until tender, about 10 min. Whisk cornstarch with 2 tbsp water. Whisk into blueberry mixture and boil, stirring until thickened, about 1 min. Place plastic wrap on surface, refrigerate until cooled. About 1 hour.
2. Combine, oats flour, sugar, orange rind and salt. cut in butter until coarse crumbs. Press half in to 8 X 8 parchment lined pan. Spread with blueberry mixture. Sprinkle with remaining oat mixture, pressing lightly.
3. Bake in 350 degree over, for about 45 min.

The name says it all. Make sure not to overcook.

Yield

9×13 pan

Ingredients

• 1 cup butter
• 2 cups sugar
• 4 heaping tbsp coca
• 4 eggs beaten
• 1 cup flour
• 1 cup walnuts chopped
• 1 tsp vanilla

Directions

1. Cream sugar, cocoa and butter. Add beaten eggs and vanilla. Add flour and fold in walnuts.
2. Bake in greased 9 X 13 pan at 350 degrees for 40 to 50 minutes. Top will appear to be underdone. (falls n middle) but DON’T overcook. Should be moist and chewy
3. Add icing immediately after removing from oven so it will melt into a shiny glaze.
4. Icing: 2 tbsp butter, 2 tbsp cocoa,2 cups icing sugar, 2 tbsp boiling water, 2 tsp vanilla. Mix ingredients together with electric beater while brownies are cooking.
5. Cool and enjoy!!!

Yield

1 cake

Ingredients

• 1 cup chopped pecans or walnuts
• One yellow cake mix
• 1 3 ¾ oz. jello vanilla instant pudding
• 4 eggs
• ½ cup oil
• ½ cup bacardie dark rum
• Glaze:
• ¼ lb. butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup bacardi dark rum

Directions

1. Preheat oven to 325 degree. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
2. For glaze. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.