Feb
16
Okay, so food photographer I am probably not. And I probably never will be. But I never necessarily claimed to take good picture in the first place, so I guess that’s okay.
Above you see one blueberry delight dessert. This recipe, which sounded easy on paper, was actually a lot harder than I thought it would be. Apparently spreading the graham cracker mixture and the cream cheese part was hard to spread too. It also wasn’t as good as I thought it would be. Don’t get me wrong, it was good, but it was really sweet – like almost overpowering. I couldn’t finish one whole piece. Just really rich and I guess I wasn’t expecting that? And I don’t know if the time in the fridge amplified the sweetness or what it was. I’d probably give it a 3 or a 3.5 out of 5 stars. I’m hoping to take the rest to church tomorrow. Hopefully people will have a sweeter tooth than I do 
This recipe came from Favorite Eastern Star Recipes: Olde Family Favorites, Including Menus. This is an old cookbook; when my great-uncle moved into a nursing home, he let his family go in and take the things that they wanted from his house. I ended up taking various things – including all my great aunt’s old cookbooks. We’ve found some gems in there and we’ve found some flops, but that’s like any cookbook. Anyways, I will leave you with the recipe for this dessert, in case you want to make it or in case you know how to make it less sweet.
Blueberry Dessert Delight
Favorite Eastern Star Recipes: Olde Family Favorites, Including Menus
Rosalee Wade, WM -Royal OES, Chap. No. 98, Clear Lake, WI
1 cup graham cracker crumbs (I found this to be roughly 6 graham crackers)
1 stick butter or margarine
1 cup sugar
2 eggs, beaten
8-oz. cream cheese
1 tablespoon lemon juice (optional)
1 can blueberry pie filling
Whipped cream (optional)
Mix crumbs, butter and 1/2 cup sugar; press into a 9×13-inch pan (easier said than done). Combine eggs, remaining sugar and cream cheese; pour over crumbs. Bake for 20 minutes at 350 degrees. Cool. Cover with blueberry pie filling mixed with lemon juice; top with whipped cream. Yield: 15 servings.
Hope you enjoy!
My family has a similar recipe, except it’s a no-bake recipe with cherry pie filling on the top (though I’m confident that if you like blueberries more, you could do that). Our recipe has more sugar (by a quarter cup) and no eggs or lemon juice, but I never thought it was overly sweet. Even our cat liked to lick our plates after we ate it….
Stephanie recently posted…Missed you all last week!
Yeah, I thought it was strange that I found it overly sweet too. I have a big sweet tooth – so that’s saying something! I think it may have been the particularly pie filling I picked also, since they have added sugar. Maybe this one had too much? I don’t know. Or it could have been a million factors. Who knows? It wasn’t bad overall, just couldn’t finish my piece from the sweetness.
Oh yeah… I’m sure the pie filling plays into how sweet the overall dessert is! You could try it next time with a lower sugar filling and see if that helps?
Stephanie recently posted…Missed you all last week!
Perhaps! Though it seemed to be a hit at church so perhaps I was the only one who minded!
Lol! Maybe?
Stephanie recently posted…Missed you all last week!