Bakers Journal

Features Pies Recipes
Fruity treats


December 4, 2007
By Bakers Journal

Topics

Blueberry flax antioxidant bars

Blueberry flax antioxidant bars
106

Ingredients:
Granulated sugar – 89%
Butter – 51%
Vanilla – to taste
Salt  – .6%
Pastry flour – 100%
Milled flaxseed – 21%
Coconut – 44%
Blueberry pie filling – 133%
Sanding sugar – 22%

Method:
1. Cream together sugar, butter, vanilla, and salt.
2. Add flour, milled flaxseed and coconut; mix to crumbly texture.
3. Spread 1,584 g (3 lb., 12 oz.) mixture on two sheet pans; flatten with small rolling pin.
4. Spread 1,360 g (3 lb.) pie filling on top of each prepared sheet pan.
5. Sprinkle remaining mixture evenly over top of both pans.
6. Sprinkle 227 g (8 oz.) sanding sugar on each sheet.
7. Bake at 3700F for 25 minutes.
8. When cool, cut into squares.
Yield: 18 dozen cookie bars.
Source: U.S. Highbush Blueberry Council

Peach Muffins
109

Ingredients:   
Flour – 100%
Whole wheat flour – 100%
Wheat bran – 100%
Baking powder – 2.75%
Baking soda – 1.75%
Salt – 1.75%
Ground nutmeg – .50%
Orange zest – 3%
Unsalted butter, melted – 46.25%
Light brown sugar – 29.75%
Whole eggs – 20.75%
Sour cream – 46.25%
Peaches, peeled and chopped – 88%

Method:
1. Blend flours, bran, baking powder, soda, salt, nutmeg, and zest; mix well.
2. Blend together butter, sugar, eggs, and sour cream; add to dry ingredients and mix until moistened, then add peaches.
3. Fill greased muffin pans 3/4 way full, add streusel if desired (flour, brown sugar, dash of cinnamon and butter, mixed until crumbly), then bake at 4000F for 25 minutes.
Source: www.progressivebaker.com


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