New Castle News

All About You ...

July 6, 2013

Culinary Conversation: Pizza burgers and garden goodness



  • 2 tbsps. granulated sugar
  • 2 tsps. cornstarch
  • 1 cup fresh or frozen blueberries
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter
  • 1, 8-oz. package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp. all-purpose flour
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla
  • Powdered sugar (optional)

Preheat oven to 350. Line a 13x9x2-inch baking pan with foil, extending foil over edges; set pan aside.

In a small saucepan, stir together the 2 tbsps. granulated sugar and cornstarch. Stir in blueberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.

For crust, in a large mixing bowl, stir together the 2 cups flour and powdered sugar. Cut in butter until fine crumbs form and mixture starts to cling together (mixture will still be crumbly.) Pat mixture into prepared pan. Bake for 20 minutes.

Meanwhile, in a medium bowl, beat cream cheese, the 1/2 cup granulated sugar, and 1 tbsp. flour until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until center is set. Cool in pan on a wire rack for one hour. Cover and chill at least one hour. Remove uncut bars from pan by lifting foil. Cut into bars.

Store in an airtight container in the refrigerator for up to two days. If desired, sift powdered sugar over bars just before serving.

Fresh Red Raspberry Pie

Pastry for two-crust pie

  • 5 cups red raspberries
  • 1 tbsp. orange juice
  • 1 cup sugar
  • 1/3 cup flour
  • 1/4 tsp. salt

Prepare an 8-inch pie shell; roll out remaining pastry for top crust. Set aside.

Gently toss raspberries with orange juice and a mixture of the remaining ingredients.

Turn into unbaked pie shell, heaping slightly at center. Complete as directed for two-crust pie.

Bake at 450 for 10 minutes; reduce oven to 350 and bake 25 to 30  minutes more or until pastry is lightly browned.


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