Pecan Pie Bars

This dessert is one of my family’s favorites. We have tended to make it for Thanksgiving, but it is good any time. It tastes pretty much like pecan pie, but the pieces are thinner with a higher concentration of nuts than most pies, and the crust tastes better than plain pie crust. Also, this dessert goes a lot farther since it makes such a large pan full.

I recommend using 60% cacao chocolate chips, partly due to the fact that the dessert is so sweet to begin with. Also, for those who are in the habit of reducing sugar in recipes, I have already reduced the sugar and syrup in this recipe and do not recommend trying to reduce it further. If you avoid corn products you may be able to use honey of some other thick syrup type sweetening. I have never tried anything else, but I no longer use GMO corn products myself, so if I make it again I will have to experiment. 

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Pecan Pie Bars
3 C. all purpose flour
1/2 C. sugar
1 C. butter, softened
1/2 tsp. salt
Filling:
4 eggs
1 C. light or dark corn syrup
1 C. sugar
3 Tbl. butter, melted
1 1/2 tsp. vanilla extract
2 1/2 C. chopped pecans
1/2 C. chocolate chips (optional)

In a large bowl, mix flour, sugar, butter and salt until mixture resembles coarse crumbs. Press evenly into a greased 15x10x1 inch baking pan. (I recommend lining the pan with parchment as these bars are inclined to stick.) 

Bake at 350F for 20 minutes.

In another bowl, combine first five filling ingredients. Stir in pecans and chocolate chips. Spread evenly over hot crust. Bake at 350F for 20-25 minutes or until set. Do not over bake. 

Cool on wire rack. Cut when cooled. Store leftovers in fridge, but bring to room temperature again before serving.

Yield: 4 dozen

These bars freeze well. I recommend using a box, not a bag. Separate layers with waxed paper to avoid having them sticking together.

(First published here May 2010.)

The Thousand Word Project - A Hopeful Sign

Unripe Pecans

Biscuit Cinnamon Sticky Buns

 

Some time ago my husband made these cinnamon sticky rolls at my request.  He used his usual biscuit recipe, made them into cinnamon rolls and we put them in a pan that had melted butter, brown sugar and pecans in the bottom to bake.  (We used a 9X9 pan, but a 9X13 would have worked much better.  More below on that.)  We used them for a brunch, but they would be great for breakfast, tea or coffee time.

First he rolled the biscuit dough out in a rectangle.  (I suppose you could do this with canned biscuits too.)

He buttered the top surface, sprinkled it with cinnamon and sugar, rolled it up and cut it into enough biscuits to fit into the pan. 

We put them in a pan which had melted butter, brown sugar and nuts sprinkled in the bottom (which becomes the topping when you take them out of the pan).  You could do some variations on this.  Add some dried fruits of your choice.  Add coconut or use it instead of the nuts.  It might even be possible to use some apple pie filling mixed into the topping!  Yum.

NOTE:  We had them too thick because we used a 9X9 pan.  He should have cut them thinner and we should have put them in a 9X13 pan because the outsides got done before the insides, so we couldn’t get them fully done.

I don’t know how long we baked them as we were having a little trouble getting them done.  When you remove them from the oven invert the pan onto a heat proof plate or platter.

They were delicious!  Sometime we need to try them again in a larger pan. :-)

A Random Evening – for a change

 

This evening I like the…
Smell of… my own house.
Sound of… my husband puttering at his computer in the same room with me. :-)
Taste of… raw milk and honey, which I’ve been thinking about for awhile now.
Sight of… our bed, which I cannot see from here, but which sounds really nice about now.
Feel of… being at the end of the day.

Good Things about Today:

I LOVE this kind of fall weather!!! :-)  I had a good walk and talk with my mom and sister-in-law.  My husband is safely home. 

Somehow, this fall I am not experiencing the intense dread of winter that I’ve had in recent years.  I am Very Thankful to the Lord for this!  Maybe – maybe – I’m learning a little bit not to fear the passing of time!

Things Already Accomplished Today:

Too much to mention – ok, I wish. :-)  But – some things that I wanted to get done, though not all.  Some cleaning, some reading, some resting, some visiting, some planning, some computer work and loafing, some cooking, some laundry. :-)

Things that Need to Be Done – Hopefully Today:

Make a lunch for my husband for tomorrow.  Go to bed!  (It’s nearly bed time, people!) :-)

Random Photo from My World:

Delicious Pecan Pie Muffins that my husband made a couple weekends ago!  (Thanks to “Ranch Wife” at “Lovin’ Life At the End of the Dirt Road” for sharing the recipe.)

Thought for Today:

God made autumn glorious so that we would remember that not all death is hideous.  Some things, and people, pass with great glory.

Verse for Today:

Ecclesiastes 7:8  Better is the end of a thing than the beginning thereof: and the patient in spirit is better than the proud in spirit.

Coconut Fruitcake

 

I’m pretty sure this is the Coconut Fruitcake since
I can’t remember making any other kind in recent years. :-)

This is probably my family’s favorite fruit cake.  The original recipe came from the Nov/Dec 1993 issue of “Country Woman” magazine but, as usual, we made some changes of our own. :-)  Here is our version.  (See my ideas for making in healthier at the bottom.)

2 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 lb. total candied cherries, candied pineapple and fruitcake mix
1 1/2 C. flaked coconut
1 C. raisins (golden or brown)
1 C. chopped pecans
1/2 butter
1 C. sugar (reduce to 2/3 C. if desired)
3 eggs, beaten
1 tsp. vanilla extract
1 tsp. almond extract
1/2 C. orange juice
Additional candied fruit or cherries for top (optional)
Marzipan (almond paste) for cover (optional)  Note: Make sure it is as room temperature before working with it!

In a large bowl, combine flower, baking powder and salt.  Add all candied fruit, coconut, raisins, and nuts and mix till well coated.  In a separate bowl, cream butter and sugar.  Add eggs and extracts, mixing well.  Stir in the fruit and flour mixture alternately with the orange juice.  Pack into a greased 10-inch tube pan which is lined with waxed paper or baking parchment.  Or, you can pack into greased, lined loaf pans.  Bake at 250F for 2 to 2 1/2 hours or until the cake tests done.  Cool in pan for 10 minutes.   Loosen edges with a knife and remove from pan to cool completely on a wire rack. 

Garnish with candied fruit if desired, or roll the marzipan to a large thin circle, big enough to cover the cake.  Place gently over the top and cut out the center carefully.  Mold the marzipan to fit the cake and trim away excess around the bottom edge.  You may out candied fruit on top, or you may wish to put some flowers or fruit in the center of the of the cake.  You may also use nuts or molded marzipan to decorate the top of the cake.

For loaves roll the marzipan into rectangles that will fit the loaves.  Gently press it into place.

Yield: 12-16 servings

Store, well wrapped, in the fridge or freezer.

Note:  Next time I make this fruitcake I hope to add miniature chocolate chips to it as per a recipe we used to make.  I think it will make a nice addition. :-)

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This is a Coconut Fruitcake that I made for my dad’s birthday some years ago.  As you can see I covered it with marzipan and tinted the extra marzipan with food coloring. Then I molded roses and leaves to fill the hole in the center of the cake.

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Healthier:

For those of you who are are concerned about the high-fructose corn syrup and food coloring that is in candied fruits, you can make your own candied fruit!  My mom and I did it a couple years ago.  Here are two locations to find information: DIY Candied Orange Peel, and Food Network’s Candied Orange Peel.  My mom and I actually made it with a pomelo, so we got a lot of candied peel for our effort, but it took awhile to cook it too.

Also, when I make this fruitcake recipe next, I hope to switch out some of the candied fruit for good quality dried fruit.  I want to use the nicer kind of dried pineapple in place of the candied type, and I want to use some good dried cherries for the candied cherries.  I think it will give the fruitcake a more interesting flavor also because these types of preserved fruits taste more like they were meant to than the candied varieties.  I’ll try to let you know how this works out. :-) 

Wheat Berry Salad

I found the original recipe for this in a magazine, but as usual, I altered it. :-)  It turned out quite well and was a refreshing change for the carbohydrate part of the meal.  Plus, it felt like we were eating something really healthy that was delicious too!  It is a good hearty dish, and leftovers keep pretty well.  I added some smoked white cheese to it later for a light supper and that was good also.  It would probably be quite good in a packed lunch.  Enjoy!

1 1/2 C. wheat berries
2 celery ribs, finely chopped
1/2 C. chopped pecans or walnuts, toasted
1/3 C. dried cranberries (or cherries) 
1 Tbs. dried parsley
1 green onion, tops only, chopped
3 Tbs. olive oil
Juice of one lemon (about 2 Tbs.)
Salt and pepper to taste
1/8 to 1/4 tsp. allspice
In a large sauce pan, cover wheat berries with water so that they are covered by about 2 inches.  Bring to a boil.  Reduce the heat and simmer, covered, for 1 hour or until the berries are tender enough to chew easily.  Drain and allow to cool completely. (Hint: You can boil and drain them a day ahead and refrigerate them overnight.  This makes a nice cold salad.)
In a large bowl, combine all ingredients until well mixed.
Makes 6 servings.

Caramelized Pecans

I found this recipe on the internet and then made my own adjustments to it.  It was a hit with my family!
1 Tbl. butter
1 heaping Tbl. brown sugar
1 tsp. white sugar
3/4 C. pecans
1/4 tsp. cinnamon
A pinch of salt
Pre-measure all ingredients.  You will need to add the sugars, nuts, etc. quickly before the butter browns.
Melt butter in a skillet over medium heat.  Add sugar, cinnamon and nuts and increase heat to medium-high.  Stir constantly until sugar loses its grainy appearance – about 5 minutes.  Pour nuts onto sheet of aluminum foil and let cool about 15 minutes.  Store in an airtight container.
These nuts are very good added to a salad of lettuce and fresh strawberries with a sweet-sour dressing!

Fast Method Baklava

Here is a recipe for baklava that does not require the tedious method of layering butter and fillo dough sheet by sheet.  This is the only kind I’ve ever made and it always turns out well.  It is a family favorite!

I recommend making the syrup ahead of time, but if you do not remember, be sure to let the baklava cool completely before pouring the warm syrup over it.  Either the syrup or the baklava should be warm, but never both according to what I read.  For large batches of baklava it is recommended to let it cool first and put the warm syrup on later.  I have done it both ways, and they both work.
Some recipes call for unsalted butter, but I’ve used salted most of the time and it tasted fine.  The recipe below is actually a combination of two different recipes.  This is approximately how I made it the last time.
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1 pk. of fillo dough (about 20 – 30 sheets)
1 lb. butter, melted and with the solids skimmed off the top
3 - 4 C. ground walnuts (or pecans or unsalted pistachios)
1/2 C. sugar
2 Tbl. melted butter (I just take this out of the amount melted above.)
2 tsp. ground cinnamon
Honey Syrup
Preheat oven to 450F.  Brush 9 x 13 x 2-inch cake pan with butter.  Place half the fillo dough in the pan (about 10-15 sheets).  Spread all of filling mixture evenly over it.  Cover with remaining half of fillo sheets.  Cut into diamond shapes* using a good, sharp knife.  Spoon the melted (or clarified) butter over it making sure to  get it in all the cut lines and around the edges.  NOTE: Do not use the milky stuff in the bottom of the pan – only the clearer, golden colored part that looks like oil.
Bake in 450F oven for 8 minutes.  Turn off the oven and leave the baklava in the oven for 45 more minutes.  Do not open the oven during this time.
Remove from oven and spoon cooled syrup on the hot baklava making sure to cover all areas including around the edges, as with the butter.  It may be necessary to re-cut the baklava before removing it from the pan.
Honey Syrup
2/3 C. honey
1/3 C. sugar
3/4 C. water
Juice from 1 lemon
3 whole cloves
1 cinnamon stick, 3 inches long
Mix honey, sugar, water and spices in saucepan over medium heat.  Bring to a boil.  Add lemon juice and cook for about 15 minutes over medium heat.  Remove from heat and cool completely.  Remove cloves and cinnamon before spooning over baklava.
You may increase or reduce the syrup based on your preferences.

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*To cut baklava into diamond shapes, cut straight lines across the 9” width of the pan.  Then cut diagonal lines from the end of one horizontal cut to the end of another on the opposite side of the pan going in a straight line.  Here is a link to a page that shows a slightly different cutting pattern, but it’s the same idea, and hopefully it will help.  If you don’t feel confident of this, just cut it in smallish squares. 
The diamond pattern tends to make some rather large pieces, so recently I’ve cut mine into triangles and squares instead.  If you do triangles try not to cut them too small as it can make them hard to handle when you remove them from the pan.

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Note: If you do not have whole cloves or cinnamon, you may put in ground.  The cloves would probably be about 1/4 tsp. and the cinnamon 2 tsp.  This is an estimate since I haven’t done this.  But, it will make your baklava darker.  The point in using it whole is to get the taste without the color.  It’s mostly an appearance thing, I think.
If you want to buy whole cloves or cinnamon but the price at your local grocery is prohibitive, I suggest checking out an Indian grocery store or food shop.  A lot of larger cities have them, and we have gotten whole cloves and cinnamon at such places for much better prices that can usually be found in regular grocery stores.  You may find other herbs and spices that you use cheaper there as well.  Also, if you have an electric coffee grinder, you can easily grind up the whole cloves or cinnamon into powder if you want to later.  Just be sure to clean the grinder well after using it for spices or herbs.  (My mom actually keeps two – one for coffee and one for herbs and such.  She watches for coffee grinders at second hand stores.)

Baked Oatmeal: Breakfast or Dessert? You decide.

I made this last Saturday and we really enjoyed it.  It's like eating a crumbled up oatmeal cookie! Delicious with milk/cream or without!  I altered the recipe since I don't have quick oats on hand, but I'll include both recipes. I think mine tasted better, personally. ;-) It's gotta be better with chocolate!

Baked Oatmeal

1 1/2 C. old fashioned oats

1 Tbl. whole wheat flour

1/4 C. white sugar

1/4 C. brown sugar

1/2 C. + 1 Tbl. milk

1/4 C. butter, melted

1 egg

1 tsp. baking powder

3/4 teaspoon salt

1 tsp. vanilla

2/3 chocolate chips

Pecan or walnut pieces

Combine the all ingredients except the nuts and chocolate chips. Mix well. (I suggest stirring in the melted butter before adding the milk, if the milk is cold.)  Stir in chocolate chips.  Spread evenly in a greased 9x13x2 inch baking pan. Sprinkle with nuts.  Bake at 350° for 25-30 minutes or till edges are golden brown. Serve immediately in bowls. Top with warm milk. Add fresh fruit and brown sugar if desired. (Makes 6 smallish servings, or 4 larger ones.)

Other changes you could make to this recipe - swap out the chocolate chips for dried cranberries, blueberries or raisins. If they are very dry I'd recommend soaking them in warm water for 5 minutes before mixing them into the batter. Also, you could add cinnamon, especially with raisins.

The Original recipe was something like this....

1 1/2 C. quick-cooking oats

1/2 C. sugar

1/2 C. milk

1/4 C. butter, melted

1 egg

1 tsp. baking powder

3/4 tsp. salt

1 tsp. vanilla

Combine the all ingredients. Mix well. Spread evenly in a greased 9x13x2 inch baking pan.  Bake at 350° for 25-30 minutes or till edges are golden brown. Serve immediately in bowls. Top with warm milk.  Add fresh fruit and brown sugar if desired.  (Makes 6 smallish servings, or 4 larger ones.)