Todays Finds!

New things for me:
Today I subscribed to the Do It Yourself, magazine as well as Real Simple, magazine! Can't wait to get these.

On the Do It Yourself website, they have a cool Free download section!! Yes, Free!

Then, I had heard of Food Everyday, by Martha Stewart, but had not checked it out until today... Why did I wait so long @@@*****!!! Check it out, I found a few great comfort food recipes..

And last but not least: I found this recipe, which I had seen on Barefoot Contessa, but couldnt remember the name.. Found it.. here it is:


Pecan Squares
  • Cook Time

    45 min

  • Level

    Easy

  • Yield

    20 large squares

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
45 min
Total:
55 min

Ingredients

Crust:

  • 1 1/4 pounds unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3 extra-large eggs
  • 3/4 teaspoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Topping:

  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/4 cup heavy cream
  • 2 pounds pecans, coarsely chopped

Directions

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.

2 comments:

  1. I love Everyday Food mag. Its probably my favorite and I'm a magazine junkie

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete

I love comments! Thanks for adding one!