Wednesday, December 7, 2016

Pecan Pie Bars

PECAN PIE BARS

The bombdiggity.


Ingredients:
For the crust:
  • 3 sticks butter
  • 1 cup light brown sugar
  • 1/2 tsp salt
  • 4 cups flour


For the topping:



  • 2 sticks butter
  • 2 cups packed flight brown sugar
  • 1/3 cup corn syrup
  • 1/3 cup honey
  • 4 cups chopped pecans
  • 4 TBSP heavy cream
  • 1.5 tsp. vanilla


DIRECTIONS:
Preheat the oven to 350ºF and line a jelly roll pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Saturday, April 2, 2016

Potato Crusted Quiche

I made this for a worship gathering this morning and it was yummy!!  Would make it again for sure!

Potato Crusted Quiche
recipe by me :)

INGREDIENTS:

  • 6-8 med. sized potatoes (russet or red)
  • 8 eggs
  • 1/2 cup sour cream
  • 1 pepper, diced
  • 1 onion diced
  • dash nutmeg
  • 1/2 tsp parsley
  • 1/2 tsp basil
  • 1 tbsp butter and some oil
  • 8 oz shredded cheese (your choice) plus 3-4 oz for top
  • salt & pepper
  • 1 1/2 cups milk or half and half




DIRECTIONS:
Peel potatoes and  rinse.  Preheat oven to 400.  Grease 2 pie plates.  With mandolin or wide peeler, slice potatoes lengthwise very thin.  Line both pie plates with potato slices until completely covered in an even layer.  Spray with canola oil or brush lightly with oil.  Sprinkle with salt and a little pepper if you wish.  Bake for 20 minutes or until potatoes are fork tender.  While crust is baking, dice onion and pepper,  sauté in butter and a little oil.  Season as cooking.  Cook over medium high heat until slightly browned, about 5-7 minutes.  While that is cooking, crack eggs in a large bowl.  Whisk in sour cream, milk, cooked onion mixture, 8 oz. cheese and spices.  Pour over  evenly over both crusts when finished, top with a sprinkle of cheese and place back into the oven.  Reduce heat to 350 and bake another 40-50 minutes, until knife comes out clean when put in center.  Let cool 10 minutes lightly covered before serving.