Date Pecan Pumpkin Squares Recipes

DATE PECAN PUMPKIN SQUARES

Steps:

• Into a bowl sift together the flour, the baking powder, the cinnamon, the nutmeg, the cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, add the eggs, 1 at a time, beating, and beat in the pumpkin, the vanilla, and 1/4 cup water. In a small bowl toss the dates with 1/4 cup of the flour mixture until they are coated well. Gradually add the remaining flour mixture to the pumpkin mixture, beating slowly, and stir in the date mixture and the pecans, stirring until the batter is combined well. Pour the batter into a greased baking pan, 13 by 9 by 2 inches, and bake the cake in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the cake cool on a rack, cut it into 12 squares, and serve it with the nutmeg ice cream and the bourbon burnt sugar sauce.

DATE PECAN BARS

Steps:

• To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
• Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.

DATE-PECAN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Cut a piece of parchment paper to fit in the bottom of the pan; place it in the pan, then butter the paper.
• In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat until just combined. Stir in dates and nuts.
• Spread batter in prepared pan. Bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool completely on a wire rack. Run a knife around edges to loosen, then cut it into bars using a serrated knife. To cut the baked dough into 18 bars, make 3 cuts horizontally and 6 cuts vertically.

DATE-PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of a greased 9-in. square baking pan. Bake until lightly browned, 15-20 minutes., Meanwhile, in a large bowl, beat first six filling ingredients until just combined. Stir in flour and baking powder. Stir in dates and pecans. Pour over crust., Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. If desired, dust with confectioners' sugar. Cut into bars. Refrigerate leftovers.

PUMPKIN-PECAN SQUARES

Steps:

• Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
• Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
• Line a 9x13 aluminum baking pan with heavy duty foil.
• Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
• FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
• In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
• Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
• Continue mixing until the dough begins to come together in large clumps.
• Press dough into prepared pan about 1/4-inch thick.
• Prick the pastry with the tines of a fork or a wooden skewer.
• Chill until firm, about 20 minutes.
• While the pastry is resting, Place rack in center of oven.
• Preheat to 375 degrees F.
• Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
• HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
• Lower oven temp to 350 degrees.
• FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
• Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
• Slowly add sugar/spice mix and beat until well combined.
• Pour over HOT crust.
• Bake for an additional 20 minutes or until just set and still jiggles in the center.
• HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
• FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
• Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
• Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
• Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.