Lena Causey, our business manager at the magazine, has been with us since the beginning of the magazine 30 years ago. She is one of the best cooks I know and helps me test and work out recipes, and she always helps with our recipe contest. Lena brings us treats to the office all the time, and this is our favorite. It is wonderful for breakfast, brunch, afternoon tea or coffee, deadline time at the magazine, or anytime. Try these easy and delicious treats. I know this will become one of your favorite go-to recipes.
BLUEBERRY BARS
1 (8-ounce) package crescent rolls
½ cup plus 2 teaspoons sugar, divided
1 (8-ounce) package cream cheese, softened
½ teaspoon almond extract
1 pint fresh blueberries
Preheat oven to 350 degrees. In 9 x 11-inch dish greased with butter, place half of crescent rolls. Press seams together to make a solid sheet. With mixer, cream ½ cup sugar, cream cheese, and almond extract. Spread over dough. Lightly press blueberries over cream cheese mixture. Place remaining dough over blueberries, pinching seams together to make a smooth top crust. Sprinkle with 2 teaspoons sugar. Bake for 18 to 20 minutes or until golden brown.
Yield: 16-20 bars
