Last Updated on February 19, 2017
Blueberry Cinnamon Toast Turnovers with Maple Yogurt Sauce
Makes 12 turnovers, serving 6
6 tablespoons unsalted butter plus extra for greasing the pan
1 cup blueberries
2 tablespoons plus 2 teaspoons sugar
1/2 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
12 slices homemade-style white bread
3/4 cup Greek yogurt
2 tablespoons pure maple syrup (preferably grade B)
1. Preheat the oven to 350°F. Lightly grease a baking sheet. Melt the butter and set aside.
2. Toss the blueberries with 1 tablespoon of the sugar and the lemon juice. Stir together the remaining sugar and the cinnamon.
3. Trim off and discard the crusts from the bread. Roll the bread slices with a rolling pin until they are very thin. Keep the slices covered with plastic wrap while you are rolling out the rest so they don’t dry out.
4. Using a pastry brush butter one side of a piece of bread. Flip over the bread and butter the edges of the second side. Place a mound of blueberries in the middle of the second side. Matching two opposite points, fold half of each bread slice over to enclose the blueberries and make a triangle; very firmly press the edges together. Repeat the procedure with the remaining bread slices, butter and blueberries.
5. Arrange the turnovers on the baking sheet, sprinkle the cinnamon sugar evenly over them. Pierce the top of each tart with the point of a knife and bake them about 10 to 12 minutes or until they are golden.
6. Meanwhile, stir together the yogurt and maple syrup. When the turnovers are done, transfer them to plates and drizzle some of the yogurt sauce over each portion.
Pumpkin Coconut Bars 
Makes 12 bars
Forty 2-inch gingersnaps
2 tablespoons unsalted butter
3/4 cup unsweetened coconut milk
2 large eggs
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon table salt
One 15-ounce can pumpkin puree (no pie filling)
1. Preheat the oven to 375°F. Butter a 13 x 9 x 2-inch baking pan. Grind the gingersnaps in a food processor fitted with the chopping blade to make crumbs (about 2 cups). Melt the butter in the microwave or in a small saucepan over low heat.
2. Stir together the gingersnap crumbs and melted butter in a medium bowl; pat the crumbs evenly into the bottom of the pan. Bake for 5 minutes, until the crumbs begin to darken.
3. Meanwhile, whisk together the coconut milk, eggs, brown sugar, cinnamon, vanilla, ginger, and salt until smooth. Stir in the pumpkin puree and spread the mixture evenly over the crumbs.
4. Bake for about 20 minutes, or until the center has set. Transfer to a rack and let cool slightly. Cut into 12 bars and serve warm; refrigerate any leftovers.
