KENTUCKY PECAN BARS
Damaris Phillips puts all the great flavors of pecan pie into an easy-to-serve bar. She gives the filling her own spin with a touch of bourbon and orange zest.
Provided by Damaris Phillips
Categories dessert
Time 2h15m
Yield 36 bars
Number Of Ingredients 16
Steps:
- For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
- In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely.
- For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop.
- Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up.
- Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.
- Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars.
KENTUCKY WONDER BEANS
These are an old soul food heirloom favorite in the garden and what I remember eating frequently as a child. I grew the pole variety this summer and they are super prolific/productive. They taste like nothing you buy in a store - super meaty, tender, long-lasting flavor. And now they are a favorite in my own family. The beans will cook in this semi-salty broth, and won't be as salty as is the broth.
Provided by L Gascco
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 8.3 g, Cholesterol 4.8 mg, Fat 4.5 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 285.2 mg, Sugar 1.5 g
WONDER BARS
Make and share this Wonder Bars recipe from Food.com.
Provided by Jennifer Neal
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF (180ºC).
- In a large bowl,cream peanut butter and butter.
- Beat in corn syrup, brown sugar and vanilla.
- Stir in oats, coconut, sunflower seeds, raisins and wheat germ; mix well.
- Stir in chocolate chips.
- Pat into 9 x 13-inch (22x34 cm) baking pan.
- Bake for 20 minutes or until light golden brown.
- Makes about 2 dozen.
- (Use solid marigarine).
Nutrition Facts : Calories 204.2, Fat 11.4, SaturatedFat 4, Cholesterol 6.8, Sodium 71.1, Carbohydrate 22.5, Fiber 2.6, Sugar 9.3, Protein 5.6
WINTER WONDER BARS
Holiday time calls for excess and expense. These bar cookies fit the bill, white chocolate brownies with macadamia nuts! Please don't skimp on the quality of the chocolate, it makes all the difference.
Provided by Kevin Ryan
Categories Cookies
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.
- Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
- Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
- Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 35.4 g, Cholesterol 58.7 mg, Fat 22.8 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 11.6 g, Sodium 70.9 mg, Sugar 25 g
WONDER BAR
What could be easier than this? It's a "wonder"fully delicious bar cookie that even kids can make. From the kitchen of Michele Harvey Thornburg, Moberly MO.
Provided by Tona C.
Categories < 60 Mins
Time 45m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in 9x13 baking dish or pan.
- Add as follows - DO NOT STIR:.
- Graham cracker crumbs, spread evenly over butter.
- Chocolate chips and butterscotch chips, spread evenly over crumbs.
- Coconut, spread evenly over chips.
- Nuts, spread evenly over coconut.
- Pour milk evenly over coconut.
- Bake for 25 minutes at 325 degrees in a glass pan or 350 degrees if using a metal pan.
Nutrition Facts : Calories 382.4, Fat 24.6, SaturatedFat 14.3, Cholesterol 18.7, Sodium 118.3, Carbohydrate 40.1, Fiber 2.8, Sugar 33.9, Protein 4.5
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