Pecan Pie Bars

Pecan Pie Bars Recipe

Prep time10 minutes

Cook time45 minutes to 55 minutes

Serves12

Nutritional Info

Ingredients

For the crust:

• Cooking spray

• 8 tablespoons 

  (1 stick) unsalted butter, at room temperature

• 1/4 cup 

  granulated sugar

• 1/2 teaspoon 

  kosher salt

• 1 cup 

  all-purpose flour, plus more for dusting

For the filling:

• 3/4 cup 

  dark or light corn syrup

• 1/4 cup 

  packed light or dark brown sugar

• 2 

  large eggs

• 2 tablespoons 

  all-purpose flour

• 1 teaspoon 

  vanilla extract

• 1/2 teaspoon 

  kosher salt

• 1 1/2 cups 

  pecan pieces (6 ounces)

• Instructions

  Make the crust:

  1. Heat the oven to 350°F. Lightly coat an 8x8-inch baking pan (about 2 inches high) with cooking spray. Line the bottom and sides with 2 sheets of parchment paper positioned perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

  2. Beat 1 stick room temperature unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula.

  3. Beat in 1 cup all-purpose flour on the lowest speed just until a crumbly dough forms, about 30 seconds. Transfer to the baking pan and use your hands or the bottom of a flat measuring cup dusted with flour to press it into an even layer.

  4. Bake until the crust is golden-brown around the edges, 20 to 22 minutes. A few minutes before the crust is ready, make the pecan filling.

  Assemble and bake the pecan pie bars:

  1. Whisk 3/4 cup corn syrup, 1/4 cup packed brown sugar, 2 large eggs, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl. Stir in 1 1/2 cups pecan pieces.

  2. Pour the filling onto the hot crust and spread into an even layer.

  3. Bake until the filling is set and dark golden-brown, 25 to 30 minutes. Place the pan on a wire rack and let cool completely, about 1 1/2 hours. Refrigerate for at least 1 hour or up to overnight. To serve, grasp the excess parchment and lift the slab out of the pan and onto a cutting board. Cut into 12 bars.

  Recipe Notes

  Storage: Cover or transfer bars to an airtight container and refrigerate for up to 4 days. The bars can also be frozen for up to 3 months. Thaw in the refrigerator before serving.

 https://www.thekitchn.com/pecan-pie-bars-recipe-23691157#post-recipe-693770162

Thanksgiving Stuffing Focaccia

 

Thanksgiving Stuffing Focaccia

Ingredients

Dough:

2 tablespoons unsalted butter

4 stalks celery, finely diced

1 onion, finely diced

1/4 cup fresh sage leaves, finely chopped

2 chicken bouillon cubes, crushed (see Cook’s Note)

Coarsely ground black pepper

6 cups all-purpose flour (see Cook's Note)

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)

2 teaspoons sugar

2 1/2 cups warm water (80 to 85 degrees F)

1/2 cup plus 1 teaspoon extra-virgin olive oil

Kosher salt

1 cup fresh parsley leaves, finely chopped

1 pound sweet Italian sausage, removed from casing

Brine and Finish:

Kosher salt

Nonstick cooking spray, for the plastic wrap, optional

Flaky sea salt, for sprinkling

3 tablespoons extra-virgin olive oil

Directions

WATCH

Watch how to make this recipe.

1. For the dough: Melt the butter in a large skillet over medium heat until foaming but not brown. Add the celery and onion and cook, stirring often, until softened but not brown, 12 to 15 minutes. Sprinkle with the sage, bouillon cubes and 1 teaspoon pepper and stir in 1/4 cup water. Cook, stirring often, until the bouillon is dissolved and has coated all the vegetables and the water has evaporated, about 3 minutes. Transfer to a plate and let cool to room temperature.
2. Meanwhile, whisk the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
3. Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.) With the mixer on low, add the cooled vegetables and the parsley.
4. Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with a plate and let sit until doubled in size, about 2 hours.
5. Meanwhile, heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with the back of a spoon, until golden and crisp, about 5 minutes. Transfer to a plate and let cool to room temperature.
6. Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Top evenly with the sausage and use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
7. For the brine and finish: Dissolve 1 teaspoon kosher salt in 1/4 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover with an inverted baking sheet or cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
8. Meanwhile, preheat the oven to 450 degrees F.
9. Uncover the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

Cook’s Note

You can use bouillon cubes, powder or paste here. The important part is to use the amount of bouillon needed for 2 cups of water, based on the package directions. Cubes often vary in size and powder and paste have different concentrations. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

https://www.foodnetwork.com/recipes/food-network-kitchen/thanksgiving-stuffing-focaccia-13037115

Pumpkin Dump Cake

Pumpkin Dump Cake Recipe

Lil' Luna

Simple and delicious Pumpkin Dump Cake preps in minutes. With all of these earthy flavors, it's perfect all fall long!

4.96 from 411 votes

PREP TIME5 mins

COOK TIME1 hr

TOTAL TIME1 hr 5 mins

COURSEDessert

CUISINEAmerican

SERVINGS15

CALORIES201 kcal

INGREDIENTS

  

• 1 (30-ounce) can pumpkin puree canned
• 1 (16-ounce) can evaporated milk
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1 cup sugar
• 4 eggs
• 2 teaspoon cinnamon
• 1 (15.25-ounce) package yellow cake mix
• 1 cup chopped pecans
• 3/4 cup butter

INSTRUCTIONS

 

• Preheat oven to 350°F.
• Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
• Sprinkle cake mix and chopped pecans on top.
• Cut butter very thin and cover all over cake mix.
• Bake for 1 hour and serve warm with whipped cream. ENJOY!

NOTES

Leftovers: We like to serve this warm, but if you have leftovers, cover and store in the refrigerator for 2–3 days. Reheat in the microwave at 30-second intervals until warm.

No Yellow Cake Mix on Hand? You can use a pumpkin spice cake mix instead or make your own homemade mix. To make your own, whisk together 2¼ cups all-purpose flour, 1½ cups sugar, 3½ teaspoons baking powder, 1 teaspoon salt and 4 tablespoons unsalted butter. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix!

https://lilluna.com/pumpkin-dump-cake-2/