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

Title: Blueberry Pie Bars
Categories: Desserts, Fruits, Pastry, Cheese, Cookies
Yield: 16 servings

MMMMM---------------------------CRUST--------------------------------
10 2/3 oz (300 g) shortbread cookies
3 tb Granulated sugar
1 tb A-P flour
1/2 ts Kosher salt
4 tb (60 g) unsalted butter;
- melted

MMMMM--------------------------FILLING-------------------------------
8 oz (225 g) cream cheese; room
- temp
1/4 c (50 g) + 1/3 c (65 g)
- granulated sugar
1 lg Egg
3 c (12 oz/340 g) wild
- blueberries; fresh or
- frozen unthawed
1 tb Cornstarch
pn Kosher salt

MMMMM--------------------------TOPPING-------------------------------
5 1/3 oz (150 g) shortbread cookies
1 tb A-P flour
1/4 ts Kosher salt
1/2 ts Baking powder
1 tb Granulated sugar
2 tb Unsalted butter; room temp
1 lg Egg yolk

Set oven to 350oF/175oC.

Line a 9" square pan with parchment paper, leaving a
2-inch overhang on two sides. In a food processor,
combine shortbread cookies, sugar, flour and salt and
pulse until you have fine crumbs. Add butter and pulse
until crumbs are evenly moistened. Transfer mixture into
the prepared pan and press down into an even layer. Bake
until fragrant and a shade darker, 15 to 20 minutes.

MEANWHILE, PREPARE FILLING: In a medium bowl, add cream
cheese, 1/4 cup of sugar and 1 egg and mix until smooth.
In a separate medium bowl, add blueberries, remaining
1/3 cup sugar, cornstarch and salt, and toss to combine.

PREPARE TOPPING: In a food processor, combine
shortbread, flour, salt, baking powder and sugar and
pulse to combine. Add butter and egg yolk, and pulse
until the mixture is evenly moistened.

Remove crust from oven and top it evenly with cream
cheese mixture and then blueberry mixture. Sprinkle
topping over blueberry layer, squeezing to make some
larger clumps. Bake until filling is set and no longer
jiggly, 35 to 40 minutes. Transfer to a rack to cool
completely then chill in the refrigerator for at least 1
hour.

To serve, use a sharp knife to release edges. Using
parchment overhang, lift and transfer to a cutting board
and cut into 16 squares.

by Samantha Seneviratne

Yield 16 servings

RECIPE FROM: https://cooking.nytimes.com

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

Title: Blueberry Bagels
Categories: Breads, Fruits, Dairy, Cheese
Yield: 8 Bagels

3/4 c (185ml) warm water
100 g Frozen blueberries; thawed
2 ts (7g/1 sachet) dried yeast
1/3 c (70g) caster sugar
2 1/2 c (375g) plain flour
1 ts Ground cinnamon
1/2 ts Salt
8 c (2 litres) water; + extra
1 lg Egg yolk
1 tb Milk
1/4 c (60g) white sugar
Cream cheese; to serve
Blueberries and raspberries;
- to serve

Combine water, blueberries, yeast and 2 tablespoons of
caster sugar in a jug. Set aside for 5 minutes or until
frothy.

Combine the flour, cinnamon and salt in a large bowl and
make a well in the centre. Pour the yeast mixture into the
well and stir until mixture just comes together. Turn onto
a lightly floured surface and knead for 10 minutes or
until dough is smooth and elastic. Place in a large bowl
and loosely cover with plastic wrap. Set aside in a warm,
draught-free place for 30 minutes or until dough rises by
half.

Preheat oven to 360ºF/180ºC. Combine extra water and
remaining caster sugar in a large saucepan over high heat
and bring to the boil. Reduce heat to medium and bring to
a simmer.

Brush an oven tray with oil. Divide dough into eight even
portions. Roll each portion into a ball. Push a lightly
floured finger through middle of ball to create a hole.
Flatten ball slightly. Place on oiled tray and set aside
for 10 minutes to rise slightly.

Add 4 of the bagels to simmering water; cook for 3
minutes. Use a slotted spoon to turn; cook for a further 3
minutes. Use a slotted spoon to remove and return to oiled
tray. Repeat with remaining bagels.

Whisk egg yolk and milk together in a bowl. Brush evenly
over each bagel; sprinkle with sugar. Bake in preheated
oven for 20 minutes or until golden brown and cooked
through. Remove from oven and set aside to cool. Serve
toasted with cream cheese and berries, if desired.

Recipe by Sarah Hobbs

From: http://www.taste.com.au

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