From the kitchen of Stephanie Knewasser. I found this
recipe a long time ago in a magazine. Part cake, part
cheesecake, this makes a nice summer dessert.
1 c flour
3/4 c sugar
1 1/4 tsp b. powder
1/4 tsp salt
1/3 c milk
1/4 c crisco
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 on top of batter:
1 1/2 c fresh or frozen (partially thawed)
In mixing bowl combine:
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.
|"You know what they say, the early bird gets no sleep."
This picture doesn't do it justice. These Blueberry Ricotta Squres
are so good.