Pecan Squares Americana Recipes

PECAN SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

PECAN-BACON SQUARES A LA MODE

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.
• Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.
• Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.
• Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.

CHEWY PECAN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
• Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.

PECAN SQUARES

Steps:

• Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand. Add the egg yolk and pulse to evenly distribute its moisture. The mixture should just hold together when you squeeze it in your hand. Add up to 2 tablespoons ice water, if necessary, but don't let the mixture get too wet: It should still be somewhat sandy.
• Tip the crumbs out into the prepared pan. Use your fingers or the flat bottom of a measuring cup to press the crumbs up the sides about 1/4 inch to create a border. Press the remaining crumbs down to an even thickness. Bake the crust until light golden brown and set, about 40 minutes. Transfer the pan to a rack while assembling the topping. Reduce the oven temperature to 325 degrees.
• In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, honey and salt and bring to a strong simmer over medium heat, whisking ingredients together once the butter has melted. Cook the mixture, stirring frequently, for 4 minutes. Remove from the heat and stir in the heavy cream and vanilla extract. Stir in the nuts and combine well. Transfer the mixture to the prepared pan and spread it evenly, keeping it within the border as best as you can.
• Bake the bars until the caramel is thickened and just set, about 20 to 25 minutes (the caramel will continue to firm up when cooled). Transfer the pan to a rack to cool completely. Using the parchment paper, transfer to a cutting board to cut into equal pieces to serve.

PECAN SQUARES

Steps:

• Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 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 about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
• Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
• Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

PECAN SQUARES

Steps:

• In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.

MARTHA'S PECAN BARS

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
• Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
• Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
• Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
• Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

PECAN SQUARES AMERICANA

Steps:

• Butter a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan and then line it with aluminum foil as follows: Turn the pan upside down.
• Center a piece of foil 18 to 19 inches long (12 inches wide) shiny side down over the pan; check the long sides to be sure there is the sameamount of overhang on each side.
• Fold down the sides and the corners to shape the foil.
• Remove the foil, turn the pan right side up, place the shaped foil in the pan, and press it carefully into place. Do not butter the foil.
• Place the prepared pan in the freezer (it is easier to spread this dough on a cold pan--. the coldness will make the dough cling to the pan).
• In the large bowl of an electric mixer, beat the butter until it is softened.
• Add the sugar, and beat to mix well.
• Beat in the egg, salt, and lemon rind.
• Gradually add the flour and beat, scraping the bowl with a rubber spatula, until the mixture holds together.
• Now you are going to line the pan with the dough; it is important that you have enough dough on the sides of the pan to reach generously to the top of the pan.
• It will work best and be easiest if you place the dough, one rounded teaspoonful at a time, around the sides of the pan, just pressing against the raised sides
• (I don't actually use teaspoons for this. It is. easiest to lift a generous mound of the dough, hold it. in your left hand, and use the fingers of your right. hand to break off teaspoon-size pieces.) Place the pieces about 1/2 to 1 inch apart.
• Then place the remaining dough the same way all over the rest of the bottom of the pan.
• Flour your fingertips (if. necessary) and start to press the mounds of dough, working up on the sides first and then the bottom, until you have formed a smooth layer all over the sides and bottom.
• There must not be any thin spots on the bottom or any low spots on the sides (it is best. if it comes slightly above the top). Take your time; it is important for this shell to be right. PATIENCE is the name of the game.
• With a fork, carefully prick the bottom at about 1/2-inch intervals.
• Chill in the refrigerator for about 15 minutes.
• Adjust a rack one-third up from the bottom of the oven and preheat oven to 375 degrees. Bake for 20 minutes. Watch it constantly.
• If the dough on the sides starts to slip down a bit, reach into the oven and press it with your fingertips or the back of a spoon to put it back into place (although this does. not seem to happen since I stopped buttering the. foil).
• If the dough starts to puff up, prick it gently with a cake tester to release trapped air and flatten the dough.
• (There have been times when it insisted on. puffing up, and it was a question of which one of us. would win. I did. Here's how: Place one or more pot holders on the puffed-up part for a few minutes. The. puffed-up dough will get the message and will know y) After 20 minutes, the edges of the dough will be lightly colored; the bottom will be pale but dry.
• Remove from the oven but do not turn off the heat.
• Prepare the topping: In a heavy 3-quart saucepan over moderately high heat, cook the butter and honey, stirring occasionally, until the butter is melted.
• Add both sugars, stir to dissolve, bring to a boil, and let boil without stirring for exactly 2 minutes. Without waiting, remove from the heat, stir in the heavy cream and then the pecans
• (Although the original recipe says to do the next step immediately,. I have recently decided it is better to wait a bit.). Wait 5 minutes.
• Then, with a large slotted spoon, place most of the pecans evenly over the crust.
• Then drizzle the remaining mixture over the pecans so it is distributed evenly-- watch the corners.
• Use a fork or a spoon to move around any nuts that are piled too high and place them in any empty or thin spots. (It will look like there is not enough of the thin syrupy. mixture, but it is OK.) Bake at 375 degrees with the rack one-third up from the bottom for 25 minutes.
• (Now you will see that. syrupy mixture has spread out and boiled up and filled. in any hollows.) Cool to room temperature-do not chill.
• Cover with a large rack or a cookie sheet, hold them firmly together, turn the pan and rack or sheet over, and remove the pan and the foil.
• If the bottom of the dough looks very buttery you may pat it with a paper towel if you wish, but it is not really necessary, the dough absorbs it as it stands.
• Cover with a rack or sheet and turn over again, leaving the cake right side up.
• It is easiest to cut the cake into neat pieces if it is chilled first; chill it briefly in the refrigertor. Then transfer it to a large cutting board. Use a ruler and toothpicks to mark the cake into quarters. Use a long and heavy, sharp knife, and cut straight down (not back and forth).
• These are very rich, and although most people like them cut into 48 bars, I know several cateresses who make them almost as small as lump sugar. I have made them larger because I wrap them individually in clear cellophane and it is more fun to wrap cookies that are not too small.

PECAN PIE SQUARES

Steps:

• In a large bowl, beat eggs. Add brown sugar. Stir in flour until smooth. Add the pecans and vanilla (dough will be stiff). , Spread into a greased 13x9-in. baking pan. Bake at 300° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

MOTHER'S PECAN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
• Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

PECAN SQUARES ALA THE BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
• Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
• Bake for 15 minutes, until the crust is set but not browned.
• Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir.
• Raise the heat and boil for 3 minutes.
• Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool.
• Wrap in plastic wrap and refrigerate until cold.
• Cut into bars.
• Dip one end in chocolate, if desired.
• Flatten cupcake papers and top each with a bar.

PECAN SQUARES

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.
• Stir pecans, brown sugar, honey and cream in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture bubbles, about 2 minutes.
• Pour pecan mixture over crust. Bake until filling bubbles and is light caramel color, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.) Cut into squares and serve.

PECAN SQUARES

Steps:

• Preheat oven to 375°F. Combine 3/4 cup butter, powdered sugar and salt in processor. Process until moist clumps begin to form. Add flour and egg and process just until dough forms.
• Press dough onto bottom and 3/4 inch up sides of 13 x 9 x 2-inch baking pan. Bake until crust is golden brown, about 22 minutes. Cool crust slightly. Maintain oven temperature.
• Bring brown sugar, honey and remaining 3/4 cup butter to boil in heavy large saucepan, stirring frequently. Boil 2 minutes. Add vanilla. Stir in pecans. Pour pecan filling onto prepared crust. Bake until filling thickens and bubbles all over, about 25 minutes. Cool completely on rack. Cut into 2-inch squares. (Pecan squares can be prepared up to 1 day ahead. Cover and let stand at room temperature.)