It happens!! We aren’t perfect as we would like others to think and here is the corrected version of the Chocolate Pecan Pie Bars. Sometimes we type and rearrange the sentences and don’t proof read as diligently as we should. Why the mistake missed both of us who knows but it happened. Thankfully for readers that catch such an error. Hope no one had a disaster and realized something didn’t add up right. Always good to check with a similar recipe if in doubt. I’m available for phone calls either at the office or at my home if there is a question. Happy baking to you.
Chocolate Pecan Pie Bars
Crust:
1 3/4 cups all-purpose flour3/4 cup cold butter
1/4 teaspoon salt 1/4 to 1/2 cup ice water
Filling:
4 eggs 4 teaspoons vanilla extract
2 cups sugar 2 2/3 cups semisweet choco-
1/2 teaspoons salt late chips
1 cup all-purpose flour 1 1/2 cups chopped pecans
1 cup butter, melted and cooled
Mix flour and salt; cut in butter until crumbly. Gradually add ice water tossing with a fork until dough holds together when pressed. Shape into disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. Preheat oven to 350º. Roll dough to fit bottom of a 9 x 13 inch baking pan; press into pan. Refrigerate while preparing filling.
Beat eggs, sugar and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over pastry; sprinkle with pecans. Cover loosely with foil. Place on a a lower oven rack; bake 20 minutes. Bake, uncovered 30 minutes longer or until top is golden brown and a knife inserted near the center comes out clean. Cool and cut into 24 bars. Refrigerate leftovers.
Muffin Mix Buffet Bread
1 (8 1/2 oz.) package corn muffin mix
2 packages active dry yeast
3/4 cup warm water
4 cups all purpose flour
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1/2 cup butter
Grease two 8 or 9 inch square pans. Set aside 2 tablespoons of the dry muffin mix. In a large bowl, dissolve yeast in warm water. Lightly spoon flour into a measuring cup; level off. Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes.Heat oven to 375º. Divide dough in half; press each half into greased pan. Cut each into 8 strips. Drizzle remaining 1/4 cup melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12-15 minutes or until light.
Bake at 375º for 18-25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm. 16 servings
Farmhouse Ham Chowder
1/2 cup finely chopped onion 2 cups frozen cubed hash
1/2 cup finely chopped celery brown potatoes, thawed
1/2 cup chopped sweet red pepper 2 cup frozen corn, thawed
2 tablespoons butter 2 cups cubed fully cooked
1/4 cup all-purpose flour ham
1 envelope ranch salad dressing 1 teaspoon minced fresh
mix thyme or 1/4 teaspoon dried
4 1/4 cups milk 1/2 cup shredded smoked
Gouda cheese
In a large saucepan, saute` the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing, mix until blended; gradually stir in milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended. 8 servings.
Honey Thyme Butternut Squash
1 large butternut squash (about 5 pounds) peeled and cubed
1/4 cup butter, cubed
3 tablespoons half-and-half cream
2 tablespoons honey
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
In a large saucepan, bring 1 inch of water to a boil. Add the squash; cover and cook 10-15 minutes or until tender. Drain. Mash squash with the remaining ingredients. Makes 10 servings
