• St. Martha 06

    From Dave Drum@1:229/452 to All on Wed Jul 28 19:42:02 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Martha's Pecan Bars
    Categories: Cookies, Nuts, Dairy
    Yield: 15 Servings

    MMMMM---------------------------CRUST--------------------------------
    10 oz Unsalted butter; softened
    3/4 c Packed light-brown sugar
    1/2 ts Salt
    3 c All-purpose flour

    MMMMM--------------------------FILLING-------------------------------
    4 oz Unsalted butter; softened
    1/2 c Packed light-brown sugar
    1/4 c + 2 tb honey
    2 tb Granulated sugar
    2 tb Heavy cream
    1/4 ts Salt
    2 c Pecans
    1/2 ts Pure vanilla extract

    Set oven to 375ºF/190ºC.

    Line a 9" × 13" baking pan with parchment paper.

    MAKE THE CRUST: With an electric mixer on medium-high
    speed, beat butter and brown sugar until fluffy, about 3
    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 evenly into baking pan (it should be about
    1/4" thick). Pierce the dough all over with a fork.
    Chill until firm, about 20 minutes. Bake until golden
    brown, 18-20 minutes. Transfer pan to a wire rack and
    cool completely. Reduce oven temperature to 325ºF/165ºC

    MAKE THE FILLING: Combine butter, brown sugar, honey,
    granulated sugar, and heavy cream in a medium saucepan.
    Bring to a boil, stirring constantly, until mixture
    coats the back of a spoon, about 1 minute. remove pan
    from heat; stir in salt, nuts and vanilla. Pour filling
    into the cooled crust.

    Bake until the filling bubbles, 15-20 minutes. Carefully
    transfer to a wire rack to cool completely. Gently lift
    the bar out of the pan by gripping the parchment paper.
    Transfer to a cutting board. Peel the sides of the
    parchment paper down and use a sharp knife to cut bars
    to desired size. Bars can be stored in an airtight
    container at room temperature up to one week.

    RECIPE FROM: http://www.wherethecookiesare.com

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    MMMMM

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