Ingredients
12 cup butter, softened
14 cup packed brown sugar
12 teaspoon almond extract
1 14 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon baking soda
1 12 cups granola cereal
8 ounces frozen blueberries
14 cup sugar
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Pure almond — frangipane, amaretti, cherry pie enhancement
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Light brown sugar — chocolate chip cookies, brown butter, sauces
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Pure almond — frangipane, amaretti, cherry pie enhancement
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Light brown sugar — chocolate chip cookies, brown butter, sauces
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preheat the oven to 375f and grease an 8-inch square pan. in a large bowl, beat the egg white, butter, brown sugar, and almond extract with a spoon until creamy. beat in the flour, baking powder and baking soda. stir in the granola. press about 2/3 of the dough into the bottom of the prepared pan. in a medium bowl, mix the blueberries and sugar; spoon over dough to within 1/2 inch of the edges. crumble the remaining 1/3 of dough on top of the fruit. bake at 375f for 25-30 minutes or until golden brown and set. (high altitude bake for 30-35 minutes.) cool completely, about 30 minutes, then cut into 16 bars.