Blueberry Cornmeal Crumble Bars

Blueberries and corn are brilliant together. These blueberry bars incorporate the sweet crunch of cornmeal in the crust and topping along with the bright, tart notes that come from adding fresh lemon juice and zest to the blueberry filling.

INGREDIENTS

Blueberry Filling

• 3 pkg. (6 ounces of 1 1/4 cup each) Driscoll's Blueberries
• 1/2 cup granulated sugar
• 1 Tbsp. cornstarch
• 1 Tbsp. lemon juice
• Pinch salt
• 1/2 tsp. finely chopped lemon zest

Cornmeal Crust and Topping

• 1 1/2 cup all-purpose flour
• 1 cup finely ground cornmeal
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 tsp. vanilla

Instructions

1. Combine blueberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat and add lemon zest.
2. Preheat oven to 350°F. Butter or grease a 9-inch square pan.
3. Stir together flour, cornmeal and salt and set aside.
4. Cream butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until mixture is light and fluffy, and becomes pale in color. Add vanilla mixing quickly to incorporate.
5. Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. This happens quickly; the mixture will look dry and floury one minute, then little clumps will suddenly appear.
6. Evenly distribute slightly less than half of the crumbly dough (2 cups) over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator.
7. Bake crust for 25 minutes, or until lightly toasty brown.
8. Spread 1-1/2 cups blueberry jam filling over crust and cover with remaining dough. An even covering will produce a crust that covers the jam almost entirely, letting it peak through here and there.
9. Bake until top crust is golden brown, about 40 minutes, rotating the pan halfway through the baking time. Remove from oven and cool on a rack for 10 minutes before running a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Strawberry Whole Grain Crumble Bars

Incorporate whole grains into your baking with these delicious jammy strawberry bars. They have a nutty whole wheat crust and oat crumble topping. Try with barley flakes (which look like rolled oats) and barley flour for an alternative grain. They're available in the bulk section of some grocery stores.

INGREDIENTS

Strawberry Filling

• 1 pkg. (16 ounces or 3 cups) Driscoll's Strawberries
• 1/2 cup granulated sugar
• 2 Tbsp. cornstarch
• 2 tsp. leamon juice
• Pinch salt

Crust

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup brown sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 tsp. vanilla extract

Crumble Topping

• 1 cup old-fashioned rolled oats
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup brown sugar
• 2 Tbsp. granulated sugar
• 1 tsp. salt
• 6 Tbsp. unsalted butter, melted

Instructions

Topping

1. Preheat oven to 300°F.
   
   Place rolled oats, all purpose flour, whole wheat flour, brown sugar, granulated sugar and salt in the bowl of a food processor and process until oats are partially ground. Transfer mixture to a large bowl and drizzle with melted butter using your hands to combine and make small clumps.

Filling

1. Combine strawberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat.

Assembly

1. Bake frozen crust 40 to 45 minutes or until golden brown and firm to the touch. Remove from oven and increase temperature to 350°F.
2. Spread 1 1/2 cups strawberry filling over crust and sprinkle evenly with crumble topping creating larger clumps if desired.
3. Bake about 50 minutes or until golden brown, rotating the pan halfway through the baking time. Remove from oven and cool on a rack 10 minutes. Run a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Crust

1. Butter or grease a 9-inch square pan.
   
   Stir together all-purpose flour, whole wheat flour, brown sugar and salt in a large bowl using a fork to combine and remove any lumps. Add melted butter and vanilla and stir until thoroughly combined. Butter or grease a 9-inch square pan.
2. Press dough evenly into prepared pan and freeze 30 minutes

SOPAPILLA CHEESECAKE

SOPAPILLA CHEESECAKE

 2 cans crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
2 cups sugar, divided (or Splenda)
2 tbsp. vanilla
1 stick butter

Lay out one can of crescent rolls into bottom of 9 x 13 pan.
Blend together cream cheese, I cup sugar, and vanilla.  Spread mixture across crescent
rolls.
Cover with second can of crescent rolls.  Melt 1 stick of butter (yes, 1 stick - I never said
this was healthy) and mix in 1 cup sugar and 2 tbsp. cinnamon.
Pour butter, sugar, and cinnamon mixture on top.  Bake at 350 degrees for 30 minutes.

They taste great warm, but are even better if they have been in the fridge for a while.

(I thought about putting chopped pecans on top, but haven't tried it yet
I will post a pic when I make this one =)

Thank You Nelle