| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies &, Bars |
18 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Plus 2 Tbsp. cold unsalted butter; cut into pieces |
| 1 |
lg |
Egg YOKE |
| 1/2 |
c |
Brown sugar; packed |
| 2 |
tb |
Flour |
| 3/4 |
c |
Dark corn syrup |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Large pecan halves |
INSTRUCTIONS
CRUST
FILLING
Heat oven to 400. Grease a 9" square pan.
For crust: Put flour, sugar and salt in a food processor and pulse until
blended. With the processor running, gradually add butter through the feed
tube; process until blended. Turn out into prepared pan and gather dough.
Flatten and press evenly over the bottom of the pan, forming a 1/2" edge up
the sides of the pan. Bake for 10 minutes.
For filling: Stir brown sugar and flour in a medium bowl until blended.
Add corn syrup, eggs and vanilla; whisk until well blended.
Spread pecans in an even layer over the partially baked crust. Pour
filling over pecans.
Reduce oven temperature to 350. Bake for 25 minutes or until filling is
firm. Cool on a wire rack before cutting into bars.
Recipe By : Laura Hunter
Posted to FOODWINE Digest 22 October 96
Date: Wed, 23 Oct 1996 10:00:42 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Famous last words: I did it my way”