Remember a few days ago I said that there were many birthdays and anniversaries coming up? Today is my Aunt Marlene & Uncle Gary’s anniversary. I remember when they were first married and I was 5 years old and toothless. Well, I was missing my two front teeth. I was spending the night at their house and Aunt Marlene had made corn on the cob. Since I was missing those two front teeth my Uncle Gary cut the corn off the cob for me. That is one of my earliest memories I have from before they had kids. Um, besides Gary chasing me around Nanny’s house trying to catch me to give me a kiss. I always pretended I didn’t want him to kiss me. 😉 I would squeal and run if I thought he was going to come after me to give me a smooch.
Then I remember Allen coming along. They had moved from their apartment to a house and I remember the layout of that house so well still. When you would walk in the front door, to the left was the living room. You would walk straight back to another room which is where I remember watching my Aunt change Allen’s diaper at the changing table in that room. To the left near the front of the house was the spare bedroom that I remember sleeping in and then in the back right was the kitchen.
That little ole kitchen….I have another memory involving their kitchen, Christmas, and mashed potatoes. I’ll bet Aunt Marlene is grinning right now. ha ha. Believe it or not I did not like potatoes as a kid. One Christmas the kids ate in the kitchen and I thought I was being sneaky by tossing my mashed potatoes in the trash. Only I didn’t realize I missed the trash and Aunt Marlene seemed to immediately know it was little ole innocent me. I don’t hate them anymore but if you ask Grumpy he knows I do try to get out of making them with our meals. 😉
Since I am always making sweets and Uncle Gary has been known to tell me that any extra can come his way….I decided to make them something special. Aunt Marlene tends to stay away from sugar so I decided to go with Mini Blueberry Crumb Tarts made with Splenda.
Mini Blueberry Crumb Tarts
ala HoneyB’s Kitchen
3 ounces fat free cream cheese
1/2 cup (1 stick) unsalted butter
1 cup flour
Blend cream cheese and butter together. Work in flour. Shape into a ball and refridgerate up to one hour.
Shape 20-1″ balls and place in tart pan. I use a tart shaper to shape my tarts (I use this one) or you can just press the dough up the pan. Set aside in refridgerator until filling is ready.
4 cups blueberries (mine were frozen)
juice of 1 lemon
3/4 cup splenda
1 tablespoon cornstarch
1/8 cup cold water
Place blueberries, lemon juice and splenda in medium sauce pan. Bring to a slow boil. When blueberries begin to cook mix in cornstarch mixed with cold water all the while stirring your mixture. Cook 1-2 minutes or until thick. Remove from heat and set aside to cool.
1 cup flour
3 tablespoons brown sugar splenda
3 tablespoons softened butter
Work flour, sugar and butter with fingers until resembles small crumbs. You won’t use all this topping. I placed what was left over in the freezer for future use!
Preheat oven to 375.
Place blueberries in tarts, top with crumb topping. Bake for 15-20 minutes or until crust and topping start to brown.