Chris' Buttermilk Syrup
(I've halfed the original recipe from Chris because I don't have a tall enough pot)
Makes about 1/2 quart
1/2 cup butter
1 cup sugar
1 cup buttermilk
1/8 cup light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Mix in a tall heavy pot (Tall because it foams up)
Bring to a boil
Boil 8 minutes
Refrigerate for it to last a long time.
Joyce's Jello (a.k.a. Blueberry Salad)
Jello:
Drain well and reserve juice from:
1 can (15 oz) blueberries
1 can (8 1/4 oz) crushed pineapple
Mix the fruit in a bowl
Disolve in medium bowl:
2 packages (3 oz) Blackberry or Raspberry Jello
2 cups boiling water
After disolved, add reserved juice plus enough hot water to make 1 cup
Stir in the fruit
Pour into flat dish (8x10)
Cover
Chill until firm
Topping:
Combine:
1 package (8 oz) cream cheese (softened)
1/2 Cup sugar
1/2 tsp vanilla
Spread over congealed salad
(Optional) Add 1/2 cup chopped pecans
(Optional) Top with fresh blueberries
Chill until well set
A similar recipe using Blueberry Pie Filling, but not as good (too much pineapple for one thing:
https://grannysinthekitchen.com/blueberry-jello-salad/#recipe