MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's Lemon Bars
Categories: Cookies, Pastry, Citrus
Yield: 20 servings

MMMMM---------------------------CRUST--------------------------------
1/2 lb Unsalted butter; room temp
1/2 c Sugar
2 c A-P flour
1/8 ts Kosher salt

MMMMM--------------------------FILLING-------------------------------
6 Extra-large eggs; room temp
3 c Sugar
2 tb Lemon zest
1 c Fresh-squeezed lemon juice
1 c A-P flour
Confectioners' sugar

Set the oven @ 350ºF/175ºC, Cream the butter and sugar
until light.

Next, combine the flour and salt, then add to the
creamed butter, just until mixed.

Turn the mixture onto a lightly floured surface and
shape it into a ball. With floured hands, press the
dough into an ungreased 13" X 9" pan, creating a 1/2"
edge on all sides. Chill dough.

Bake crust until lightly browned, 15-20 minutes. Let
cool on a wire rack.

Whisk together the eggs, sugar, lemon zest and juice and
flour. Pour over the baked crust; bake until the filling
is set, 30-35 minutes. Let cool to room temperature.

Sprinkle bars with confectioners’ sugar, if desired,
then cut into triangles or rectangles.

Ina Garten. TVFN

Makes: 20 rectangles or 40 triangles.

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... "When I was a boy the Dead Sea was only sick." - George Burns
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Cookies
Categories: Cookies, Fruits, Vegan
Yield: 12 servings

1 c (135 g) A-P flour; lightly
- packed
1/2 ts Baking powder
1/8 ts Salt
1/3 c (76 g) vegan butter;
- softened
1/3 (90 g) cup + 1 tb granulated
- sugar
1/3 (80 g) cup frozen
- blueberries
1/2 c (70 g) white chocolate
- morsels

MOLLY'S TIP: I like to weigh my ingredients when baking,
for consistent results.

Start by setting your oven @ 400oF/205oC. In a small
bowl, mix together the flour, baking powder and salt.

Defrost the blueberries by microwaving them for 30 to 45
seconds. Mash with a fork, and allow them to cool.

In the bowl of a stand mixer with the paddle attachment,
cream the softened vegan butter and sugar. Cream until
fluffy, and then add in the blueberries. Turn the speed
on your mixer up to high, and mix the butter and sugar
with the blueberries until fully incorporated, about
five minutes. Scrape down the sides of the bowl as you
go.

Gradually add in the flour mixture, and mix until a soft
dough forms. Mix in the white chocolate chips.

Transfer the dough to the freezer to cool for 30
minutes. Once the dough is chilled, prepare a baking
sheet with parchment paper. Shape the dough into 12
balls and bake the cookies for 10 minutes until the
edges are lightly brown. Set aside to cool before
serving.

Molly Allen, Taste of Home Test Kitchen

Makes: 12 cookies

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Baking is a combination of art, science and magic.
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