The first order of business here is the topping because you want enough time to cook those blueberries down a bit and to chill it. You just combine blueberries in a saucepan with some white and brown sugar, cook it until the sugar has dissolved, and then stir in a cornstarch slurry to thicken things up. Some more blueberries go in at the end (with some lemon zest too) so you have some nice and saucy berries and some that still have a fresh pop. It’s delightful.
Then there’s the crust. It’s the only part that requires baking and it’s a short stint at that. You’ll process some pecans in the food processor, nice and fine…
… and mix them up with some flour and melted butter into a nutty but doughy mass. You’ll press that into a baking dish and give it fifteen minutes to set up in the oven.
Easter Cookie Cups
Mango Pie
I remember this recipe from grandma’s kitchen, and I love making it because it’s so tasty and easy
The foolproof method of propagating lemons from leaf cuttings in minutes
Homemade Angel Biscuits
Father Got Mad When Mom Painted Instead of Doing Chores – What I Saw in Her House after the Divorce Made Me Gasp
I Came Home to My Daughter Sleeping in the Basement under Stairs—What She Told Me Made My Blood Freeze
Made this for dinner tonight and the hubby went for 2 extra servings!
SMOTHERED PORK CHOPS