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| Blueberry Ricotta Squares |
From the kitchen of Stephanie Knewasser. I found this recipe a long time
ago in a magazine. It makes a nice summer dessert.
ago in a magazine. It makes a nice summer dessert.
Combine: 1 c flour
3/4 c sugar
1 1/4 tsp b. powder
1/4 tsp salt
Add: 1/3 c milk
1/4 c crisco
1 egg
1/2 tsp vanilla
Beat on low until combined.
Beat on med for 1 min.
Pour into a greased & floured 9x9 pan, spread evenly.
Sprinkle 1 1/2 c fresh or frozen (partially thawed)
blueberries on top of batter
In mixing bowl combine:
2 eggs
1 1/4 c ricotta
1/3 c sugar
1/4 tsp vanilla
Beat until combined.
Spoon over blueberries & spread evenly.
Bake @ 350 for 55-60 min or
until a knife inserted near center comes out clean.
Cool. Cut into bars. Store in refrigerator.
3/4 c sugar
1 1/4 tsp b. powder
1/4 tsp salt
Add: 1/3 c milk
1/4 c crisco
1 egg
1/2 tsp vanilla
Beat on low until combined.
Beat on med for 1 min.
Pour into a greased & floured 9x9 pan, spread evenly.
Sprinkle 1 1/2 c fresh or frozen (partially thawed)
blueberries on top of batter
In mixing bowl combine:
2 eggs
1 1/4 c ricotta
1/3 c sugar
1/4 tsp vanilla
Beat until combined.
Spoon over blueberries & spread evenly.
Bake @ 350 for 55-60 min or
until a knife inserted near center comes out clean.
Cool. Cut into bars. Store in refrigerator.
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