What a treat! The Burlington Farmers' Market is now offering winter markets once a month. When I visited the December market, I was delighted to discover a fabulous array of local winter produce, eggs, meats, cheese and breads. Within minutes I had filled my basket with hearty root vegetables and greens. At home, I cranked up the oven and made this simple roasted root vegetable side dish, which captures the sweet earthy flavors of the vegetables beautifully.
Roasted Roots
1 tablespoon olive oil
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper
4 cups assorted diced (1/2 x 3/4-inch pieces) peeled root vegetables, such a carrots, parsnips, celery root, rutabaga and/or turnip (1 pound, 3 ounces)
Preheat oven to 425˚F. Coat a baking sheet with sides with cooking spray. Toss vegetables with the oil, salt and pepper in a large bowl. Spread on the prepared baking sheet. Roast vegetables, turning several times, until tender and lightly browned, 35 to 40 minutes.
Like a little black dress, a rolled sugar cookie recipe is an essential in any baker’s repertoire. Dress up the cookies with Royal Icing and colorful sprinkles, or enjoy then unadorned with a cup of tea. Here is my healthful rendition that stretches the butter with canola oil and incorporates whole-wheat flour.
¾ cup white whole-wheat flour
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons unsalted butter, softened
2 tablespoons canola oil
½ cup sugar
1 large egg
1 ½ teaspoons vanilla extract
1. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in medium bowl. Beat butter, oil and sugar in an electric mixer at high speed until blended. Add egg and vanilla, and beat until smooth. Add flour mixture and beat at low speed just until a crumbly dough forms. Wrap dough in plastic wrap and refrigerate for 30 minutes or for up to 2 hours.
2. Place dough on a sheet of parchment paper. Cover with another sheet of parchment and roll to a thickness of slightly less than ¼ inch. Cut out shapes with a cookie cutter. Place sheet of parchment on a baking sheet, cover with the second sheet of parchment and place in the freezer until very firm, at least 20 minutes.
3. Meanwhile, preheat oven to 350˚F. Lift away scraps of cookie dough, leaving finished shapes. Bake cookies until starting to brown around the edges, 10 to 12 minutes. Let cool on baking sheet on wire rack for 5 minutes. Transfer cookies to rack and let cool completely. Reroll dough scraps and repeat.
What could be better than a holiday cookie made just for you? Is a child (or adult) in your life into dinosaurs, horses, skating, skiing? You can probably find a cookie cutter that matches the passion of the recipient. Fill the kitchen the warm spicy aromas of my healthy gingerbread cookie recipe, decorate with the following royal icing, and above all, have fun!
Wholesome Gingerbread Cookies
Honor your family’s holiday baking tradition with this updated version of a classic gingerbread cookie. The full flavor comes from a rich blend of spices—just 1 Tbsp butter gives the cookies lovely finish—and whole-wheat flour complements the spices.
1 cup whole-wheat pastry flour or white whole-wheat flour (See Ingredient Note)
1 cup all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
3/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup canola oil or mild olive oil
1/4 cup molasses
1 Tbsp. butter, melted
1. Whisk whole-wheat flour, all-purpose flour, ginger, cinnamon, allspice, baking soda, and salt in a medium bowl until blended. Whisk egg, brown sugar, granulated sugar, oil, molasses, and butter in a large bowl until smooth. Gradually stir in flour mixture with a wooden spoon until incorporated. (Mix with your hands, if necessary, to form a firm, but slightly sticky dough. Divide dough into 2 pieces; form each one into a ball, then flatten slightly. Dust dough rounds lightly with flour and wrap each one in plastic wrap. Refrigerate for at least 1 1/2 hours or for up to 2 days.
2. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or coat with cooking spray. On a lightly floured surface, roll 1 round of dough with a flour-dusted rolling pin to a thickness of slightly more than 1/8-inch. Use a cookie cutter (or improvise with a clean tin can or a glass) to cut out desired shapes. Carefully place cookies, at least 1 inch apart, on a prepared baking sheet. Bake until cookies just begin to brown around the edges, 8 to 11 minutes. Let cool on baking sheet on wire rack for 2 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough and dough scraps. Decorate cookies as desired (See Tip.)
Makes about 2 dozen cookies
Ingredient Note: Whole-wheat pastry flour is milled from a soft variety of wheat, which has less gluten-forming potential than regular whole-wheat flour, and is therefore an excellent choice for tender baked goods. White whole-wheat flour is a special variety of hard wheat. Although it has a lighter color and sweeter flavor than regular whole-wheat flour, this flour contains all benefits of whole-grain flour because it is milled from the entire wheat berry. Both types of flour are available in natural foods sections of supermarkets or through web sources, such as kingarthurflour.com or bobsredmill mill.com. Store all whole-wheat flours in an airtight container or bag on the refrigerator or freezer.
Royal Icing
This is the traditional icing for decorating cookies, special cakes and gingerbread houses. It is perfect for piping or it can be thinned with water and painted over cookies. It dries to a beautiful matte finish. To avoid health concerns associated with uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites, such as Papetti Foods All Whites, and convenient pasteurized dried egg whites, such as Just Whites, in most supermarkets.
Sift sugar and cream of tartar into a large mixing bowl. Add egg whites. Using an electric mixer, beat at low speed until mixed. Increase speed to high and beat until icing has thickened and holds peaks, 8 to 10 minutes. (Keep icing covered with a damp tea towel to prevent it from drying out while you are working.)
Makes about 2 cups
Tip:To decorate dinosaur cookies: Spread cookies on a sheet of wax paper. Spoon about 1 1/4 cups Royal Icing or Egg-Free Decorator Icing into a small bowl and tint with green food coloring. Thin to a painting consistency a little water. With a pastry brush or clean water color brush, paint cookies with green icing. Tint remaining icing with yellow food coloring and thin to a painting consistency. Before green icing has set, use water color brush to dab yellow spots on cookies. (Alternatively, pipe dots of unthinned yellow icing over cookies.) Melt 1 oz. chocolate chips (or chopped dark chocolate) in microwave or in small bowl over barely simmering water and spoon into a paper decorating cone (see directions below). Pipe chocolate eyes and smiles on each dinosaur. If desired, pipe an outline of chocolate around edge of each cookie. Carefully transfer cookies to a wire rack and let stand until icing has set, 30 to 45 minutes.
To Make a Paper Decorating Cone:Cut a triangle from parchment paper or wax paper measuring about 11 inches by 8 inches by 8 inches. Grasp the center of the triangle along the long side, bring one corner up to center tip, then wrap the other corner around to meet the other corner and form a cone. Make sure cone is completely closed. Fold tip under to secure. Spoon in filling and fold open end over several times to enclose filling. Snip a small hole in tip.
In addition to brining, a few tricks make this turkey especially moist and flavorful. Stuffing fresh herbs between the skin and breast meat gives the meat an extra dimension of flavor and roasting the turkey breast side down for the first hour allows the juices to collect in the breast. The turkey browns beautifully as it finishes cooking breast side up. Turning the turkey over may sound tricky, but it is actually easy when you grasp the turkey with a pair of oven mitts that have been covered with ziplock bags.
1 recipe Basic Brine for Turkey (recipe follows)
1 12-to 20-lb. turkey, thawed, if frozen
1 recipe Giblet Broth (recipe follows)
3 Tbsp. chopped fresh parsley, plus 4 sprigs
2 Tbsp. chopped fresh thyme, plus 6 sprigs
3 Tbsp. olive or vegetable oil, divided
Freshly ground pepper
1 medium onion, peeled and quartered
1 apple, cored and quartered
2 cups water
1 1/3 cups apple cider, divided
¼ cup all-purpose flour
At least 7 hours or the night before roasting, make Basic Brine for Turkey. Remove giblets and neck from turkey cavity, and reserve for Giblet Broth. Reserve the liver for another use (you can poach it and give it to your dog for a treat). Rinse turkey inside and out with cold water. Pat dry with paper towels. Brine turkey as directed in recipe Basic Brine recipe.
While turkey is brining (or while it is roasting), make Giblet Broth and reserve for turkey.
Set oven rack in the bottom of the oven and preheat to 325°. Coat a wire roasting rack, preferably a V-shaped rack, with cooking spray. Set the rack in a large roasting pan. Mix chopped parsley, chopped thyme, 2 tbsp. oil and pepper in a small bowl. Place turkey on a cutting board. Separate turkey skin from breast meat with your fingers, taking care not to pierce the meat. Smear the herb mixture between flesh and skin on both sides of the breast bone. Rub the remaining 1 tbsp. oil all over the outside of the turkey. Stuff cavity with parsley sprigs, thyme sprigs, onion and apples. Tuck wing tips behind back and tie drumsticks together with kitchen twine. Set, turkey breast side down, in the prepared rack. Add 2 cups water to the roasting pan.
Roast turkey for 1 hour. Remove turkey from oven. Protect your hands with oven mitts, then cover with large clean zip-close plastic bags (or use a silicone oven mitt). Carefully turn turkey, so that is breast side up. Baste with pan juices. Return turkey to oven and roast, basting with pan juices every half hour and replenishing water as needed, until an instant-read thermometer registers 180° in the thigh and 170° in the breast. Plan on roasting a 12-lb. turkey about 2 hours longer; a 14-to18-lb. turkey 2 3/4 to 3 1/4 hours longer; an 18-to-20-lb. turkey 3 1/4-to-3 1/2 hours longer.
Transfer turkey to a large serving platter or carving board. Cover loosely with foil and let stand at least 20 minutes before carving. Pour off drippings in the roasting pan and discard. (Drippings for a brined turkey are too salty to be used in gravy). Place roasting pan over 2 burners and pour in 1 cup apple cider. Bring to a simmer over medium-high heat, stirring to scrape up any browned bits. Simmer for 1 to 2 minutes to intensify flavor. Stain cider into a medium saucepan. Add Giblet Broth and bring to a simmer over medium-high heat. Simmer for several minutes to intensify flavor. Remove from heat. Mix flour with remaining 1/3 cup apple cider in a small bowl; add to the sauce and whisk until smooth. Return to medium-high heat and simmer, whisking constantly, until lightly thickened, 2 to 3 minutes.
Remove kitchen twine from turkey and carve. Serve with gravy. Makes 3 cups gravy and enough turkey to serve eight, with leftovers.
Note: Since it is difficult to determine how exactly how much sugar and salt are absorbed by the turkey, we do not offer a detailed nutritional analysis. However, if you would to estimate your caloric intake, here are the basics:
One 3-oz. portion cooked turkey breast without skin plus 1/3 cup gravy has 174 calories, 3g total fat and 1g saturated fat.
One 3-oz. portion cooked turkey breast with skin plus 1/3 cup gravy has 201 calories, 6g total fat and 2 g saturated fat.
One 3-oz. portion cooked turkey leg without skin plus 1/3 cup gravy has 199 calories, 6g total fat and 2g saturated fat.
One 3-oz. portion cooked turkey leg with skin plus 1/3 cup gravy has 235 calories 10gtotal fat and 3g saturated fat.
Basic Brine for Turkey
Soaking a turkey in a saline brine before roasting is an excellent way to ensure that it stays moist. When preparing a holiday meal, it can be difficult to free up enough refrigerator space to hold a large bucket containing turkey and its brine. To make the process more manageable, use a brining bag, a super-sized ziplock bag designed for brining a turkey. You can find brining bags on the internet at www.cooking.com and www.williams-sonoma.com. If there is not enough room in the refrigerator, place the bag in a cooler, fill with ice and set outside (temperatures in the Vermont at Thanksgiving are generally cooperative.)
Note: Do not attempt to brine a pre-basted turkey, such as Butterball, or a kosher turkey because these turkeys have already been treated with salt and the result will be too salty. (If you use pre-salted turkey for the recipe, skip the bringing step.) Another precaution to avoid salt overload: Do not stuff a brined turkey; bake it in a separate baking dish.
1 gallon warm water
2 cups kosher salt
2/3 cup brown sugar
1 gallon ice water
Whisk warm water, salt and sugar in a large bowl until salt and sugar dissolve. Add enough of the ice water to the brine to chill it thoroughly. Discard visible fat from turkey. Remove neck and giblets and reserve for Giblet Broth (recipe xx). Reserve liver for another use. Rinse turkey inside and out with cold water. Place turkey, breast-side down, in a large clean bucket or brining bag. (If using a bag, it is useful to have a helper to steady the bag.) Pour in brine. Top off with remaining ice water. Cover bucket or seal bag and refrigerate (or place in a cooler, surround with ice and set in a cool place) for 6 to 12 hours. (If you are not quite ready to roast the turkey, remove from brine, rinse thoroughly and refrigerate until roasting time. The longer the turkey sits in brine, the saltier it gets.
Remove turkey from brine. Discard brine. Rinse turkey thoroughly inside and out and pat dry with paper towels. Makes 2 gallons brine, enough to soak one 12-to 20-lb turkey.
Giblet Broth
It is worth the few extra minutes it takes to fortify canned broth with turkey giblets and aromatic vegetables because the resulting giblet broth virtually guarantees a full-flavored gravy.
To make ahead: Make the broth up to 1 day ahead, cool quickly, then cover and refrigerate until needed.
1 tbsp. vegetable oil
Neck and giblets from 1 turkey, rinsed and patted dry
1 medium onion, coarsely chopped ( 1 cup)
2 medium carrots, coarsely chopped (3/4 cup)
1 14-oz. can reduced-sodium chicken broth
2 cups water
4 cloves garlic, crushed and peeled
6 sprigs fresh thyme
1 tsp. black peppercorns, crushed
1 bay leaf
Heat oil in a heavy 4-to-6-qt. Dutch oven or soup pot over medium-high heat. Add turkey neck and giblets, and cook until browned, about 2 minutes per side. Transfer to a plate. Add onion and carrots to pot and cook, stirring often, until browned, 4 to 6 minutes. Add broth, water, garlic, thyme, peppercorns, bay leaf and turkey neck and giblets. Bring to a simmer. Skim froth. Reduce heat to low, partially cover and simmer for 1 hour. Pour the broth through a fine strainer into a medium bowl, pressing on solids to extract maximum flavor. Blot fat from surface with paper towel. Makes 2 3/4 cups.
Timing Big Bird
Use the guide from the National Turkey Federation for estimating the total time it will take to roast your turkey. Make sure that the turkey is completely thawed before roasting (as a rule of thumb, to thaw turkey in the refrigerator allow about 24 hours for every 4 to 5 pounds). Give yourself about half an hour to prepare the turkey for the oven and let it rest for at least 20 minutes after roasting.
To roast an unstuffed turkey at 325°, estimate:
2 ¾ to 3 hours for an 8 to 12-lb. bird
3 to 3 ¾ hours for a 12 to 14-lb. bird
3 ¾ to 4 ¼ hours for a 14 to 18-lb. bird
4 ¼ to 4 ½ hours for an 18 to 20-lb. bird
4 ½ to 5 hours for a 20 to 24-lb. bird
5 to 5 ¼ hours for a 24 to 30-lb. bird
For additional information on roasting turkey, visit www.eatturkey.com.
Cranberry-Pear Chutney
Fresh ginger and spices give this cranberry sauce an interesting complexity while fresh pear tempers the tartness of cranberries. If you would like to have extra chutney on hand to perk up turkey leftovers and sandwiches, make a double batch.
To make ahead: The chutney will keep, covered, in the refrigerator for up to 1 week.
2 cups fresh or frozen cranberries
1 ripe Bartlett pear, peeled, cored and diced
2/3 cup water
1/2 cup packed brown sugar
1/3 cup cider vinegar
1 Tbsp. minced fresh ginger
1/2 tsp. ground coriander
1/8 tsp. crushed red pepper
2 2-inch x 3/4-inch strips orange zest
Combine all ingredients in a large saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar. Reduce heat to medium-low and simmer, stirring often until cranberries burst and chutney has thickened, 10 to 15 minutes. Let cool and discard orange zest. Serves eight (2 cups).
Per serving: 78 calories, 0g protein, 20g carbohydrates, 2g fiber, 0g total fat, 0g saturated fat, 0mg cholesterol, 7mg sodium.
A tart tatin is a classic French apple tart showcasing a topping of glistening caramelized apples. I have adapted the concept to local ingredients by substituting maple syrup for caramelized sugar and taking advantage of the season’s local fabulous apples. As long as you have a good heavy ovenproof skillet (old-fashioned cast iron is perfect), this is an easy dessert to make. It is important to use Jonagold or golden delicious apples because they hold their shape well during baking. Accompany the tart with whipped cream or vanilla ice cream.
To make ahead: Make crust and roll it out up to 1 week ahead. Place on a parchment or wax paper-lined baking sheet, cover with plastic wrap, then foil and store it in the freezer.
Crust:
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 Tbsp. sugar
1/4 tsp. salt
5 Tbsp. cold unsalted butter, cut into small pieces
1 Tbsp. vegetable oil
1/3 cup ice water
1 large egg yolk
1 tsp. lemon juice or white vinegar
Maple-Apple Topping:
1/4 cup unsalted butter (1/2 stick), softened
1/2 cup grade A amber pure maple syrup
2 lb. Jonagold or golden delicious apples (4 medium-large) peeled, cored and quartered
1/2 cup fresh cranberries
1/2 cup walnuts, coarsely chopped
To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingertips until mixture resembles coarse crumbs with a few large pieces. Add oil and stir with a fork to blend. Mix water, egg yolk and lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to flour mixture, stirring with a fork, until dough clumps together. (Add a little water if dough seems too dry.) Turn dough out onto a lightly floured surface and knead several times. Form dough into a ball, then flatter into a disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.
Line a baking sheet or pizza pan with parchment paper or wax paper. On a lightly floured surface, roll dough into a circle, slightly less than 1/4-inch thick. Using sharp knife, trim to a 10 1/2-inch circle. (Diameter of the crust should be about the same diameter as the top of the skillet used to cook the apples.) Roll crust back over rolling pin and transfer to the prepared baking sheet. Cover pastry with plastic wrap and freeze until solid, at least 20 minutes.
To prepare topping and bake tart: Preheat oven 425°. Smear butter over bottom and partway up sides of a 10-inch oven-proof skillet. Pour in maple syrup and tilt to coat bottom evenly. Arrange apples snugly, rounded sides down, over the maple syrup. Place skillet over medium-high heat and cook about 10 to 20 minutes. The maple syrup should begin to thicken and darken slightly. Remove skillet from heat. Sprinkle in cranberries and walnuts, letting some of them fall through the crevasses to the base of the skillet. Carefully ease frozen crust over fruit.
Place skillet in the oven and bake for 10 minutes. Reduce heat to 375°F and bake until crust is golden brown, 15 to 25 minutes. Immediately, protect hands with oven mitts and invert tart onto a heatproof serving platter. Replace any pieces of fruit or walnuts that cling to the skillet and spoon syrup in skillet over apples. Let cool. Serve warm or at room temperature. Serves eight.
Per serving: 389 calories, 4g protein, 50g carbohydrates, 4g fiber, 20g total fat, 9g saturated fat, 59mg cholesterol, 78mg sodium.
Thinly sliced raw zucchini soaks up the flavorful citrus dressing and becomes tender when marinated. A shower of fresh herbs and tangy feta gives this delicate salad a fresh finish.
2 tsp. freshly grated lemon zest
3 Tbsp. lemon juice
1 small clove garlic, minced (about 1/2 tsp.)
1/3 cup extra-virgin olive oil
2 medium zucchini (about 1 lb.), quartered lengthwise and thinly sliced (about 4 cups)
1 medium-size sweet onion, such as Vidalia or Walla Walla, halved lengthwise and cut into thin slivers (about 1 cup)
1/2 cup crumbled feta cheese (2 oz.)
1/4 cup chopped scallions
1 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh parsley
1. Whisk lemon zest, lemon juice and garlic in large serving bowl. Gradually whisk in oil. Season to taste with salt (1/2 tsp.) and pepper. Add zucchini and onion, and toss to coat well. Cover and marinate in refrigerator at least 1 hour or up to 2 days.
2. Just before serving, sprinkle with feta, scallions, mint and parsley.
I couldn’t resist these baby artichokes at the market on Saturday. For dinner that night I simmered them with new potatoes and carrots to make this light but hearty vegetable stew. Taking a cue from Greek cuisine, I finished the dish with lemon-and-dill scented avgolemono sauce. Trimming fresh artichokes is a labor of love, but it is well worth the trouble because they contribute a wonderful earthy flavor. Serveover orzo and offer some crusty breadto soak up the delicious sauce.
1 lemon, cut in half
8 baby artichokes, or 4 large artichokes (2 1/2 lb.)
2 tsp. olive oil
1 cup chopped onion (1/2 medium-large)
2 cloves garlic, minced
1 lb. new carrots, peeled and cut into 1 3/4-by 1/2-inch sticks (2 cups)
1 lb. new potatoes, scrubbed and cut into quarters or halves, depending on size (2 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 large egg
3-4 Tbsp. fresh lemon juice
1/3 cup chopped fresh dill, plus sprigs for garnish
Salt & freshly ground pepper to taste
1. Fill a large bowl with cold water. Squeeze juice from 1 lemon half into water and drop in shell. Snap off dark green outer leaves from an artichoke. Use a paring knife to trim all but 1 inch of the stem.Pare away fibrous green portion of stem and bottom of artichoke. Rub cut surface with remaining lemon half. Cut remaining inner leaves off at ridge just above heart, exposing the purple choke. With a melon baller or spoon, scoop out fuzzy choke. Rub surface with lemon. Drop trimmed artichoke into the lemon water. Repeat with remaining artichokes.
3. In medium bowl, whisk egg and 3 Tbs. lemon juice. Stir in dill. Gradually whisk a little of the hot cooking liquid into egg mixture, then add this mixture to cooking liquid remaining in Dutch oven. Cook over medium heat, stirring constantly, until steaming and slightly thickened, 2 to 3 minutes. (Do not allow sauce to reach a boil.) Season sauce with salt, pepper and additional lemon juice, if desired. Spoon sauce over vegetables. Serve immediately, garnished with dill sprigs.
Heirloom Symphony : You don't need a recipe for this. Just start with an assortment heirloom field tomatoes (yellow, orange, zebra, beefsteak, etc.) Cut them into wedges. Drizzle with the best olive oil you have and add a splash of wine vinegar. Toss in some torn fresh basil and season with salt and pepper. That's it! this is the taste of summer we wait all year for. Serve with good bread (we like the miche loaf from Adam's Bakery) for soaking up the juices.
There is a secret ingredient in this sophisticated summer fruit compote -- it is fresh basil, which has a special affinity with peaches. The basil garnish is a clue to the subtle yet distinctive flavor in the syrup.
1 In small saucepan, combine sugar and wine. Bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep 30 minutes.
2 Pass syrup through a strainer into a small bowl, pressing on basil and zest to release maximum flavor.
3 In large bowl, combine peaches, blackberries and lemon juice. Add basil-infused syrup and toss gently to coat. Garnish with basil sprigs.
4 (1-cup) servings.
Preparation time: 20 minutes. Ready to serve: 50 minutes.
Per serving:
TIP *To peel peaches, dip them into boiling water for a few seconds, then slip off skin.
All the goodness of a deluxe creamy cheesecake baked into a sturdy bar cookie. These bars are sure to please adults and children alike and would be a welcome contribution to a family reunion. They keep will in the refrigerator (they even freeze well), but if you are taking the bars on a picnic or outing, be sure to pack them in an insulated tote bag or cooler. If you would like to make these bars without dairy, try the tofu-almond filling variation listed below.
Crust
1 1/2 cups whole-wheat pastry flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbs. butter or nonhydrogenated margarine
2 Tbs. canola oil
1/2 cup sugar
1 large egg, lightly beaten
1 tsp. vanilla extract
Cream Cheese Filling
12 oz. reduced-fat cream cheese (Neufchatel)
1/2 cup sugar
1 Tbs. cornstarch
2 large eggs, lightly beaten
4 tsp. freshly grated lemon zest
1 1/2 tsp. vanilla extract
3 cups fresh or frozen and partially thawed blueberries
1. To make crust: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter (or margarine), oil and sugar in a mixing bowl with an electric mixer until smooth. Add egg and vanilla; beat until smooth. Add the dry ingredients and mix with a rubber spatula until dry ingredients are moistened. Transfer dough to the prepared baking dish and use a piece of plastic wrap to press it into an even layer. Bake about 20 minutes, or until puffed and starting to brown around the edges.
2. Meanwhile, to make filling: Blend cream cheese, sugar and cornstarch with an electric mixer or in a food processor until smooth and creamy. Add eggs, lemon zest and vanilla; beat or process until smooth.
3. To assemble and bake bars: Spread blueberries over crust. Pour cream cheese batter over blueberries, spreading evenly. Bake 35 to 40 minutes, or until the filling has set. Let cool completely in the pan on a wire rack. Using a sharp knife that has been coated with cooking spray knife, cut into 24 bars. (The bars will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 1 month.)
