This dessert is the reason we have January, the month when all diets begin. It's the reason we wear clothes with elastic waists, the reason we don't tuck in shirt-tails and the reason we walk around with our chins pointed up - so as not to crush the double and triple chins this dessert so willingly provides. This dessert is loaded with calories - not one of them good - and it's a dessert that will have you wanting seconds with just the first bite. Make this and eat it...remember, it's not over until the fat lady sings, and she's not due on stage until January. Consider yourselves warned.
This was the mister's dessert the other night...he ate it without saying a word - probably because he ate it so fast he got brain-freeze - and then he got up and walked into the kitchen and helped himself to another slice...something he never does...oh, he usually has seconds but he usually doesn't EVER SERVE HIMSELF! Oh no, that's MY job! So I was somewhat baffled...and then, when I saw what was left of the dessert I knew why he didn't ask me to get it for him...this dessert makes 9 servings...I had one, he had one and then he went to get another...but instead of getting one more serving, he dished himself out THREE more servings, leaving 4 slices left in the pan. This morning when I walked into the kitchen to start my daily routine...I noticed the empty dessert pan in the sink...the mister ate the remaining 4 servings for breakfast! He thought that since it had blueberries it could be considered healthy! Nothing about this dessert is healthy...nothing...again, you've been warned.
This is a down-home-taste-so-good-you'll-kiss-the-dog kind of dish and I never get tired of it. You can use different berries, strawberries and raspberries taste just as wonderful. Remember how I went blueberry picking in the rain last August? Well, that's why I'm using blueberries. You can also use different types of nuts...I happen to prefer macadamias, mainly because this is such a fattening dessert I figured I use the most fattening nut...but you could use pecans or walnuts if you like.
Frozen Blueberry Dessert - Adapted from Eunice Tangsrud, Taste of Home Magazine
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter
1/2 cup chopped macadamia nuts
2 cups frozen blueberries, semi-thawed
1 cup sugar
1 teaspoon lemon juice
1 cup heavy whipping cream, whipped
In a small bowl, combine the flour and brown sugar, cut in the butter until crumbly. Stir in the macadamia nuts. Press the mixture into an ungreased 8-inch square baking dish. Bake at 350 degrees for 16 to 18 minutes or until lightly browned. Cool on a wire rack. Crumble the baked macadamia mixture with a fork, set aside 1/2 cup for topping. Spread the the remaining mixture evenly in the bottom of the baking dish. In a large mixing bowl, beat the whipped cream. Set aside. In another mixing bowl, beat the blueberries, sugar and lemon juice until blended. Fold in the whipped cream, mixing well. Spread evenly into the dish on top of the crumbled nut mixture. Sprinkle with the reserved macadamia mixture. Cover and freeze dessert for at least 6 hours or overnight. Serves 9 normal people...or two glutonous beasts.
"Auntie Mame is a froth of whipped cream and champagne and daydreams and Nuit de Noel perfume. She's not mortal at all." - Patrick Dennis
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One year ago (roughly) today: Mushroom and Carmelized Onion Galette
