Page 18 - Alaska Parent Digital
P. 18

  Servings: 24
Continued from page 17
Blueberry and Pomegranate Power Bars
Makes 24 bars
• 8 cups popped popcorn
• 1 1/2 cups old-fashioned rolled oats
• 1 cup dried blueberries
• 1/2 cup pomegranate seeds
• 1/2 cup whole natural almonds, toasted and coarsely
• 2/3 cup honey
• 2/3 cup light brown sugar
• 2 Tbs butter or margarine
• 6 oz bittersweet chocolate, melted • Optional: 1/4 cup granola
Line 13-by-9-inch pan with foil; spray with nonstick cooking spray.
In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds.
In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly. Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours. Cut into 12 bars.
Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.
Recipe courtesy
   18 alaska parent
fall 2021
Mini Pecan Lemon Berry Tarts ingredients
Mini Pecan Crusts:
• 2 cups pecan pieces
• 1/4 cup butter, melted • 2 Tbs sugar
Lemon Filling:
• 1/2 cup lemon curd
• 1/2 cup blueberries, raspberries or combination • Powdered sugar, for dusting (optional)
To make mini pecan crusts: Preheat oven to 350 degrees. Line mini muffin tin with paper liners or spray with nonstick cooking spray.
In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough.
Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
To assemble crusts: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired.

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