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

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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

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

Title: Dolly Parton's Butterscotch Pie
Categories: Pies, Pastry, Desserts, Nuts, Dairy
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
Cooking spray
1 3/4 c Chopped pecans
3 tb Softened, unsalted butter
3 tb Light brown sugar
1/4 ts Salt (opt)

MMMMM--------------------------FILLING-------------------------------
1 c Brown sugar
2 tb Cornstarch
2 tb A-P flour
2 tb Butter
1/4 ts Salt
2 Egg yolks; beaten
3/4 c Sweetened condensed milk
+=BLENDED WITH=+
3/4 c Water
1 tb Vanilla extract
Whipped cream

Set the oven @ 375oF/190oC.

Spray a 9" pie plate with nonstick cooking spray. Mix
together the chopped pecans, softened butter, brown
sugar and salt using a fork in a medium bowl. Press the
mixture into the pie plate evenly over the bottom and up
the sides.

Bake the crust for 10-15 minutes until the nuts are
browned and fragrant. Move the pie pan to a cooling
rack.

Mix together the brown sugar, cornstarch, flour and salt
in a double boiler, then add the butter. Bring water in
the bottom pan to a simmer over medium-high heat. Stir
the ingredients in the top pan until they're combined.

Slowly whisk in the sweetened condensed milk and water
mixture. Whisk in the egg yolks, working quickly so they
don't scramble (this is called tempering eggs). Stir the
pudding mixture constantly until it's smooth and thick
enough to coat the back of a spoon.

Remove the pan from the heat and stir in the vanilla
extract.

Pour the pudding mixture into the baked pie crust. Bake
it for 15 minutes at 300oF until the filling is warmed
through and firm. Remove the pie to a cooling rack.

The pecans from your crust may float up into the filling
and end up on top. That's OK-the end result is still
delicious.

Once the pie has cooled to room temperature, cover it
and chill it for several hours or overnight. Serve
slices of the chilled pie plain or all Dolly-ed up with
whipped cream.

Dolly Parton, Dollywood, Tennessee

Makes: 6 servings

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

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