I couldn’t let them go to waste.
So I dug out my recipe box.
The overstuffed recipe notebook and file box hold some very old recipes. I leafed through cobblers, pies, and coffee cakes among the vintage recipes. Some handwritten from family and friends that are now in Heaven. Nothing appealed to me until I found a recipe that called Lemony Raisin Bars and wondered what it would taste like with blueberries. I thought why not!
Then mashed the mixture into a 9×12 pan.
Next, I prepared the sauce—heated condensed milk and lemon juice. Also yummy but less healthy, I realize.
I stirred the sauce over the blueberries.
A lovely blueberry dessert that is somewhat healthy and tastes delicious topped with homemade ice cream.
Here’s the full original recipe if you want to try it:
Lemony Raisin Bars
2 cups raisins (I use Craisins or the blueberries did turn out good)
1 can (14-oz.) sweetened condensed milk (NOT evaporated milk)
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 cup butter or margarine
1-1/3 cups firmly packed brown sugar
1/1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups oats
1 cup chopped walnuts
HEAT oven to 375 F
1. In saucepan, COMBINE raisins/Craisins [do not combine blueberries they’ll cook up soft], sweetened condensed milk, lemon juice and lemon rind.
COOK and stir over medium heat just until bubbly. Cool slightly.
2. In bowl, COMBINE butter, brown sugar, and vanilla; beat well. ADD flour, baking soda, and salt; mix well. Stir in oats and walnuts.
3. RESERVE 3/4 cups of the combined oat mixture for topping.
4. PRESS remaining mixture into 13×9-inch greased pan.
5. SPREAD raisin/Craisins/blueberry mixture to within 1/2 inch of edges.
6. SPRINKLE with reserved oat mixture; press lightly.
Now, if you find fresh blueberries hiding in your refrigerator, you have options!