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The Times
  • Food recipe: Six-Layer Blueberry Squares

  • This year, Karen’s recipes included Six Layer Squares. It’s an intriguing combination of berries, nuts, coconut and, surprisingly, butterscotch morsels. Sounds strange, I know, but I bet it’s incredible.

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  • Every year during berry season, Jim and Karen Dillon, of Dillon Fruit Farm in Lisbon, Ohio, hand out a recipe page to customers who come to pick from their blueberries, raspberries and blackberries.
    This year, Karen’s recipes included Six-Layer Bluebery Squares. It’s an intriguing combination of berries, nuts, coconut and, surprisingly, butterscotch morsels. Sounds strange, I know, but I bet it’s incredible.
    Six-Layer Blueberry Squares
    Preheat oven to 350 degrees.
    First layer:  Blend 1 cup flour, 1/4 cup powdered sugar, 1/2 cup softened butter, and pat into 8-by-12-inch pan. Bake for 20 minutes. Remove from oven.
    Second layer: After crust is baked, sprinkle with 1/2 of a 7-ounce package of flaked coconut.
    Third layer: In a saucepan, combine 3 cups blueberries, 1/3 cup sugar, 2 tablespoons corn starch, 1 1/2 tablespoons quick tapioca and 1/4 cup water. Simmer until thickened. Pour over coconut layer.
    Fourth layer: Sprinkle remaining coconut over berry mixture.
    Fifth layer: Top with a 16-ounce package of butterscotch morsels.
    Sixth layer: Sprinkle on 1/2 cup walnut pieces.
    Seventh layer: Pour 1 can Eagle Brand Sweetened Condensed Milk over top.
    Bake for 20 minutes. Cool completely before cutting. Store in refrigerator.
    — Dillon’s Fruit Farm

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