Wednesday, July 30, 2008

Blueberry Crumb Bars

Thank you Smitten Kitchen . . . you are awesome.

Yield: 36 smallish rectangles

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares. (Easiest to cut once chilled, and store even better in the fridge than they do at room temperature).

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Friday, July 18, 2008

Strawberry Sour Cream Pie

Because the strawberries are so good this year . . .

This is another one of those recipes I've been making for years. It doesn't get much easier than this.

4 cups strawberries (cut them in half)
1 half-baked pie shell

Mix together:

1 cup sour cream
1 1/4 cup sugar
1 cup flour

Pour mixture over strawberries in pie. Sprinkle 2 T. sugar over top of sour cream mixture. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for additional 30 minutes.

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Thursday, July 10, 2008

Coconut Corn Nut Cookies

This is a cookie I've been making for at least 20 years from a cookbook entitled Applehood and Motherpie (thank you, Min). The name is deceiving because there are no corn nuts in this cookie. The coconut flavor is barely detectable. I mention this because I think even a coconut-hater would like this cookie. The coconut mostly provides texture, which is really really chewy. YUM. The recipe calls for corn flakes but I've been known to substitute Special K if it's all I have. I love this cookie.

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 cups corn flakes
2 cups coconut
1 t. vanilla

Cream butter and sugars and add eggs. Stir in remaining ingredients and spoon onto greased cookie sheets. Bake at 375 for 12 minutes.

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Coconut Blondie Bar

The back page of this month's Gourmet Magazine features four brownie recipes. Here's the first in the series . . .

2 sticks (1/2 lb) unsalted butter
2 cups packed light brown sugar
1 tsp pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups pecans (6 oz), toasted and cooled
2 cups sweetened flaked coconut, divided

Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan. Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut. Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.

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