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Recipe of the Month
Desserts -
Independence Blueberry Strudel
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| INGREDIENTS |
- 1 (21-ounce) can blueberry pie filling
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1 cup vegetable or canola oil
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2 cups granulated sugar
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4 eggs
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3 cups all-purpose flour
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1 teaspoon vanilla extract
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1/2 cup maraschino cherries, quartered
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1/2 cup confectioner’s sugar
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| INSTRUCTIONS |
Beat oil, sugar, and eggs. Mix in flour, then vanilla. Pour half of batter on a greased and floured 11-x-7-inch cookie sheet. Spread with pie filling. Spread with remaining batter.
Bake at 375° for 20 to 30 minutes. Cool. Mix confectioner’s sugar and enough water to make a thin glaze; pour over strudel. Evenly spread cherries on top. Cut strudel in squares. Top with whipped cream and fresh blueberries if desired. |
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