In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Preheat oven to 350 degrees. Spray cooking spray on bottom and sides of a 9×13 pan
Mix with hand mixer the ingredients for the crust and spread on the bottom of pan. Bake for approximately 20 minutes or until golden brown. Let cool
While the crust is cooling, mix ingredients together for the filling, minus blueberries. Mix until creamy then fold in the fresh berries. Layer the filling over the cooled crust.
Mix together the ingredients for the topping and layer evenly over the filling.
Place the crumble in the oven for approximately 40 minutes. Until the topping is golden and the center is set. Let the crumble cool at room temperature and then refrigerate until ready to serve.
Of course this tastes great solo or with a side serving of vanilla bean ice-cream. A perfect Easter treat. Enjoy!
I have tried to make other cookies at Christmas time, but my family won’t cooperate. 🙂 This is our recipe given to me over 20 years ago by my friend Angela. Have fun making them with your family. Obviously, this recipe is not low calorie but it does make delicious cookies and they are my families favorite every year. Hope they become yours too!
MERRY CHRISTMAS!!
Cookie Dough –
4 cubes of real butter( yep – you read that right )
1 egg plus 1 egg yolk ( reserve the white for the frosting )
1 C. sugar
1 Tablespoon of almond extract
4 C. Flour
Mix all ingredients well and let the dough chill.Roll out on a well floured surface to desired thickness. Cut out dough using your favorite cookie cutters.
Bake at 375 degrees for 8 – 10 minutes until light brown around the edges
Simple recipes are the best. My Grandma Swenson lived in Minnesota and my family would travel each summer to visit her along with the rest of my Dad’s family who lived simply on farms and in small towns. I remember the wonderful home cooked meals served by my grandma and aunties. They also made the best desserts and treats. I have an old church recipe book that my grandma gave me when I graduated from high school. I love to look through this treasure of small town Minnesota and I always bring it out this time of year when I make snacks for Halloween night. The caramel corn is so yummy. It stores well, but we usually never have any left to store. The Goblin punch was fun to make when my kids were little and was a favorite at the elementary school parties each year. And of course, who doesn’t love a warm apple crisp on a chilly fall evening. Enjoy!
Old Fashioned Caramel Corn
Ingredients
6 cups popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup Karo light corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
Directions
Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13×9-in. baking pans.
Bake, uncovered, at 250° for 30 minutes, stirring occasionally. Cool completely. Store in airtight containers.
Goblin Punch
1 quart chilled orange juice
1 quart orange sherbert
2 quarts chilled ginger ale
Apple Crisp
Ingredients
8 medium apples, peeled and sliced
1 1/2 c. brown sugar
1 c. flour
1 c. oats
1 1/2 tsp. cinnamon
1/2 c. butter
Directions
Grease 9×13 pan. Layer apples in the bottom of the pan.Mix remaining ingredients well and sprinkle over apples.Bake at 350 degrees for approximately 30 minutes until apples are tender and the topping is golden brown.
I like to serve this warm over french vanilla ice cream.
