What a fantastic time of year. I must say, with the steady stream of holidays and family-time in the next few months, it has to be the one of the best times of year. Some might say “Let’s grab something to eat.” Some of you say — “Let’s create something to eat.” Let’s get ready for the most fun and stressful time of year. Folks! Start your blenders!
I love pecan pie and while I have been known to force down a whole slice at more than one occasion, I really enjoy pecan tarts, but because of the work involved in making the little crusts for the tartlets, I seldom take the time to make them.
Here is the reason for this story. I found a recipe for a pecan pie bar. Oh my! The same flavor, the same enjoyment with less work. If you like pecan pie, you will love this recipe.
I also heard from Julie in Weston, she sent us in her family’s favorite recipe for pumpkin roll. The fudge recipe is a good one to save for those with a sweet tooth. Have a great week!
Pecan Pie Bars
Ingredients:
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-by 15-inch jellyroll pan.
In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Pumpkin Roll
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin. In another bowl combine flour, baking powder, salt, and spices; fold into the pumpkin mixture. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan-sprinkle on walnuts. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and cream cheese until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.
Peanut Butter Fudge
2 1/2 c. sugar
1/2 stick butter or margarine
1 can (5.33 oz) Evaporated Milk
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. salt
9 oz Peanut Butter (creamy or chunky)
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool. Makes 2 1/2 pounds.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!
Susie Q