Momma Said

I must apologize to all of you because in last week’s paper I left out half the recipe.  Thanks for calling and bringing it to my attention.  I am rerunning the corrected recipe this week.  Sorry for the mix-up.  Sometimes I wonder where my brain is.  I guess I am not a very good proof reader.  Momma Said, “I looked at it but couldn’t see the forest for the trees.”

I have a hard time when I am looking for something when you are looking right at it and can’t see it.  I think the gremlins are hiding it from me until I look four or five times and wow right there it is.  I have pretty much trained myself to look more than once.  But I let this one slip by me.  I hope it will be worth the wait and you enjoy the recipe once you have all the proper instructions.

I remember once when I was just a kid, we were in the grocery store and Mom told me to go get some butter.  Well when I got to the dairy case I couldn’t see the brand of butter she wanted.  I told her they didn’t have it and she walked up behind me and smacked me in the head knocking my glasses clear up in the display case. She walked over and picked up the butter she wanted and went on her way.  It was right in front of my face, I couldn’t see it for looking at it.

I guess we see what we want to see when we want to see it. Momma Said, “Everything has a time and place and when it is time all will come together.”  I have learned that the hard way.  She didn’t hurt anything but my feelings when she smacked me in the head.  I felt I had let her down just because I couldn’t find the butter.  Kids have a very different way of looking at things and I understand now that she loved me no matter what.

Lemon Blueberry Slice

CRUST:

2 Tablespoons sugar

1/8 teaspoon cinnamon

9 graham crackers

½ stick butter melted

Filling:

• 15 Oz. Cream Cheese

• 2 Eggs

• 4 Tbsp Lemon Juice

• 2 Tbsp Lemon Zest

• 1/2 Cup Caster/Baking Sugar

• 1 1/2 Cups Blueberries

Instructions

1. Preheat your oven to 325 degrees Fahrenheit. Grease an 8×8-inch square pan. Press parchment paper over the top of the pan, pressing down the corners to secure.

2. In a food processor mix together the sugar, cinnamon, and cookies until they resemble fine crumbs. Add the melted butter and pulse to mix thoroughly.

3. Spoon the mixture into your prepared baking pan. Gently pat it down to form a crust using the back of a spoon.

4. Bake in preheated oven for 10-12 minutes, until golden. Cool.

5. Mix cream cheese, eggs, lemon zest, lemon juice, and sugar in mixing bowl. Mix well using an electric mixer, food processor or stand mixer. Mix until you have a smooth consistency with no lumps.

6. Pour mixture on top of the cooled crust base. Cover with fresh blueberries, pushing them into the filling slightly.

7. Bake in preheated oven for 30-35 minutes, or until the center jiggles just slightly when you shake the pan. Cool bars and pan completely before popping the bars into the fridge for at least 3 hours to set.

8. After your slice has set, remove from pan and slice. Top with additional lemon zest and blueberries if desired. Enjoy!