Texas / French Onion Soup
In Cast Iron:
Ye Haw, I'm a Texan with a French background so this makes perfect sense to me.
Texas French Onion Soup Y'all!
1- 6 cup dutch oven soup pot
Pre Heated Oven 350 degrees.
3 TBS vegetable oil
2 pounds of onions, halved and thinly sliced
1/4 C Bourbon
2 cloves of garlic, minced
1C heavy cream
4 eggs
2 yolks
2 tsp fresh lemon juice
salt, pepper, cayenne pepper
3 TBS cornmeal
Heat oil in a Dutch Oven over medium low heat.
Add onions and cook slowly until golden brown, about 50 minutes.
Stir during cooking
Add Bourbon and Garlic and continue cooking until the liquid evaporates,
about 5 minutes, stirring occasionally.
Remove from heat and cool slightly.
In a small bowl:
Blend cream, eggs and yolks and gently add to onions.
Season accordingly with salt, black pepper and cayenne pepper.
Sprinkle the top with cornmeal.
Bake until the center is firm and the top is golden brown, 25 - 30 minutes.
Enjoy!
Peace in the Kitchen!
Classic French Soupe a L'Onion Gratinee:
Slice 1/2 pounds of Onion (I use Vidalia)
Saute in 2 TBS of Butter until soft but not browned.
Add 2 TBS of flour and stir with a wooden spoon for a few minutes.
Add 2 quarts of Chicken or Beef stock (I use a vegetarian version of either of those).
Simmer for 25 minutes.
Pour the soup into individual oven proof soup bowls and begin layering them with slices of oven dried sliced Baguettes, some grated Gruyere , Emmental or Swiss Cheese, and continue layering , ending with grated cheese, and a drizzle of melted butter.
Place in the oven and broil until the top is melted and golden brown.
Enjoy!
Peace in the Kitchen!
Monday, November 5, 2012
Sunday, November 4, 2012
Terry's Original Sangria
I've only shared this original Sangria recipe with a few of my closest friends. It's definitely one of my favorites and a Best of the Best......
I was never pleased with any Sangria I had purchased in a bottle or had been served in a restaurant, so I created my own.
I'm posting the pictures from one of my 3 books that I started in 1974 to show that I truly do create and re- create recipes.
I had to re write this recipe because it became difficult to read the original copy.
Terry's Original Sangria!
5 TBS sugar
2 Oranges( squeeze one, wedge one)
2 C Orange Juice
3 C Apple Juice
1 Bottle (4 liters or 13-1/2 C) Burgundy Wine
1/2 C Brandy
1/2 C Triple Sec
3 Cans = (4 1/2 C ) of Squirt (only Squirt)
Mix all of the ingredients well and serve over ice.
You can add fruit to the pitcher. I generally add lemon, lime and orange slices.
I generally triple it for a party!
1/2 the recipe for 1 pitcher.
Enjoy!
Peace in the Kitchen!
I was never pleased with any Sangria I had purchased in a bottle or had been served in a restaurant, so I created my own.
I'm posting the pictures from one of my 3 books that I started in 1974 to show that I truly do create and re- create recipes.
I had to re write this recipe because it became difficult to read the original copy.
 |
| This is 1 recipe. |
 |
| I make it in this enamel Drink Dispenser. |
Terry's Original Sangria!
5 TBS sugar
2 Oranges( squeeze one, wedge one)
2 C Orange Juice
3 C Apple Juice
1 Bottle (4 liters or 13-1/2 C) Burgundy Wine
1/2 C Brandy
1/2 C Triple Sec
3 Cans = (4 1/2 C ) of Squirt (only Squirt)
Mix all of the ingredients well and serve over ice.
You can add fruit to the pitcher. I generally add lemon, lime and orange slices.
I generally triple it for a party!
Enjoy!
Peace in the Kitchen!
Viv's Hot Buttered Rum
1985, Bon Appetit Holiday Magazine ( Viv's Hot Buttered Rum)
I've made this recipe for Christmas every year since 1985!
No one said it was healthy, but it's certainly delicious!
I've made this recipe for Christmas every year since 1985!
No one said it was healthy, but it's certainly delicious!
This is definitely a Best of the Best recipe.
Hot Buttered Rum
The following is the Original Recipe, at the end I posted a Larger Recipe.
2C Vanilla Ice Cream
1 1/3 C Powdered Sugar
1 1/3 C firmly packed Dark Brown Sugar
1 C (2 sticks) Butter (I cut them into TBS pieces)
Dark Rum
Boiling Water
In a saucepan:
Combine Ice Cream, both Sugars and Butter.
Melt over low heat stirring constantly.
This is the basic Batter.
Refrigerate until needed.
It also freezes well.
To make the hot buttered rum:
In a mug:
Mix 3 TBS Batter
3TBS Rum
Stir in 3/4 C Boiling Water
Here's the easier ingredient recipe.
The preparation is the same as the original.
1 Pound of Butter
1 Pound of Powered Sugar
1 Pound of Dark Brown Sugar
1 quart of Vanilla Ice Cream!
Enjoy!
Peace in the Kitchen!
Hot Buttered Rum
The following is the Original Recipe, at the end I posted a Larger Recipe.
2C Vanilla Ice Cream
1 1/3 C Powdered Sugar
1 1/3 C firmly packed Dark Brown Sugar
1 C (2 sticks) Butter (I cut them into TBS pieces)
Dark Rum
Boiling Water
In a saucepan:
Combine Ice Cream, both Sugars and Butter.
Melt over low heat stirring constantly.
This is the basic Batter.
Refrigerate until needed.
It also freezes well.
To make the hot buttered rum:
In a mug:
Mix 3 TBS Batter
3TBS Rum
Stir in 3/4 C Boiling Water
Here's the easier ingredient recipe.
The preparation is the same as the original.
1 Pound of Butter
1 Pound of Powered Sugar
1 Pound of Dark Brown Sugar
1 quart of Vanilla Ice Cream!
Enjoy!
Peace in the Kitchen!
Cranberry Mousse
I've been making this Original Recipe since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!
I've tried to double the recipe and it doesn't work. If you need more, you make more!
Best of the Best!
1C Cranberry Juice
1- 3 oz. package of Raspberry Jello or, (1/3 C or 6 TBS)
1- can (16oz.) Jellied Cranberry Sauce
1C Heavy Cream
In a saucepan:
Heat Juice to boiling
Stir in Jello until dissolved
Add Cranberry Sauce and cook until dissolved.
Transfer to a Bowl and Refrigerate until Thickened.
Whip the Cream and fold into the Jello Mixture.
Transfer to a Clear Serving Bowl to Serve.
Refrigerate covered until ready to serve
Enjoy!
Peace in the Kitchen!
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!
I've tried to double the recipe and it doesn't work. If you need more, you make more!
Best of the Best!
Here's what you'll need:
A Stand Mixer or a Bowl with a Hand Mixer to make the Whipped Cream.
Cranberry Mousse:
Cranberry Mousse:
1C Cranberry Juice
1- 3 oz. package of Raspberry Jello or, (1/3 C or 6 TBS)
1- can (16oz.) Jellied Cranberry Sauce
1C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar
In a saucepan:
Heat Juice to boiling
Stir in Jello until dissolved
Add Cranberry Sauce and cook until dissolved.
Transfer to a Bowl and Refrigerate until Thickened.
Whip the Cream and fold into the Jello Mixture.
Whipped Cream: (the perfect Whipped Cream: 1C Heavy Cream, 1 tsp Vanilla, 1 TBS Confectioner's Sugar) In a Stand Mixer with a Whisk Attachment or in a Bowl with a Hand Mixer.
Transfer to a Clear Serving Bowl to Serve.
Refrigerate covered until ready to serve
Enjoy!
Peace in the Kitchen!
Holiday Recipes
The Holidays are approaching quickly......
Cast Iron Skillet Cake:
Icing:
1/4C butter
2 TBS Dutch Cocoa Powder
4 TBS milk
1/2 C chopped pecans
2 C powdered sugar
1/2 tsp vanilla
In a saucepan over medium, heat:
Bring butter,cocoa,milk to boil,
remove from heat & add powdered sugar, pecans & vanilla. Stir well
Pour evenly over warm cake.
Cake:
1 C flour
1/2 tsp baking soda
1C sugar
dash of salt
1/4 C butter
1/4 C vegetable oil
2 TBS Dutch Cocoa Powder
1/2 C water
1/4 C buttermilk
1 egg, beaten
1/2 tsp vanilla
In a bowl:
whisk flour,baking soda,sugar and salt
In a 10" cast iron skillet:
bring butter,oil,cocoa & water to a boil
Remove from heat
Whisk in dry ingredients well
Mix in egg,buttermilk & vanilla
Bake 20 minutes at 350 degrees of until a toothpick in the center
comes out clean.
Ice the cake when it's warm!
Enjoy!
Peace in the Kitchen!
Cornbread In A Skillet:
10" cast iron skillet
375 degree oven
2 TBS vegetable oil & 2 TBS butter
3 C ( Marie Callender's Cornbread Mix) or a mix of your choice. ( I know there are those who don't
believe in a prepared mix, but believe me this makes a great cornbread and easier than creating a batter from scratch)
1 1/2 C water
1 C creamed corn
1 sm. onion, chopped
2 C shredded cheddar cheese
3-4 jalapenos, seeded and minced. ( or 1 small can of chopped chile peppers)
Melt butter and oil in the skillet, in the pre heated oven.
In a bowl:
Mix cornbread mix & water, blend well
Add corn, onion, cheese and jalapenos
Pour batter onto the heated skillet and bake for 45 minutes.
Hint:
cut left over bread into cubes and bake on a cookie sheet in a single layer at 400 degrees for 15
minutes to make croutons!
Enjoy!
Peace in the Kitchen!
Here's another option:
Jalapeno Cranberry Skillet Cornbread:
It's basically the same preparation as the above recipe.
10" Cast Iron Skillet
375 degree oven
2 TBS Vegetable Oil and 2 TBS Butter
3 C Marie Callender's Cornbread Mix
1 1/2 C Water
3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.
1/2 C Dried Cranberries
Melt Butter and Oil in the skillet in the preheated oven.
In a bowl:
mix cornbread mix and water, blend well.
Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
Skillet Apple Pie Biscuits:
This is a recipe by Melissa's Southern Style Kitchen, a Blog that I follow.
Thank you Melissa, for sharing!
10" cast iron skillet
375 degree oven
8 frozen buttermilk biscuits, thawed
1- 21 oz. can of apple pie filling, cut the apples into smaller pieces.
1 stick of butter, melted and divided
1/2 C well packed dark brown sugar
1 TBS cinnamon
1 tsp vanilla
1 C chopped pecans ( this was not in the original recipe, I love to add Pecans when possible)
Glaze:
1/3 C powdered sugar
2 TBS heavy cream
Whisk together until well combined
Brush the skillet including, the sides with some of the
melted butter, ( remaining will be used later)
In a Bowl:
Whisk brown sugar and cinnamon
Dip each biscuit in remaining butter & sprinkle all sides with the sugar/cinnamon mixture.
Arrange in the skillet.
Add vanilla to Apple Pie filling & spread over the biscuits.
Pour remaining butter over apples.
Sprinkle with the last of the sugar/cinnamon mixture and top with pecans.
Bake 35 minutes until golden brown
Drizzle the glaze over the biscuits and serve!
Enjoy!
Peace in the Kitchen!
Corn Pie:
This is one of my Best of the Best recipes!
There's a photo at the end of this post.
400 degree oven
9" pie pan
I make 2 at a time. I don't double the recipe. I measure
all of the ingredients and prepare them for each pie simultaneously.
1 1/4C of Ritz crackers, finely crushed
1/2C butter, melted
2TBS butter
1 1/4 C whole milk
2 C corn, fresh or frozen
1/2 tsp salt
2 TBS flour
1/2 tsp onion salt or onion powder
1/2 tsp cayenne pepper
2 eggs, beaten
1 TBS fresh chopped Rosemary
Combine cracker crumbs and 1/2 C melted butter and mix well, reserve 1/2C
of this mixture for the topping and press the remaining into the pie pan.
In a saucepan:
combine 2TBS butter, 1C milk, corn and salt.
Bring to a boil, reduce heat to simmer and cook for 3 minutes.
In a small bowl:
Add flour and cayenne pepper to the remaining 1/4C milk and mix until smooth.
Slowly add the flour mixture to the corn mixture stirring constantly.
Cook 3 minutes until it thickens.
Cool slightly
Add onion salt and Rosemary
Slowly add eggs, stirring constantly
Pour into pie pan and sprinkle the top with remaining crumbs.
Bake for 30 minutes!
Cranberry Chess Pie:
375 degree oven
1- 9" rolled out basic pie crust.
1 1/3 C sugar
1/2 C melted butter
1/8 tsp salt
3 eggs
1/4 C flour
1/3 C buttermilk
1 tsp cider vinegar
2 tsp finely grated orange zest
2 C fresh or frozen cranberries, coarsely chopped
In a bowl:
Whisk together:
sugar
melted butter
salt
Add eggs, one at a time beating until smooth.
Stir in flour and then buttermilk, vinegar and zest, mix well.
Add cranberries.
Pour into the shell and bake for 50-60 minutes!
Pumpkin Pie Cake:
This is one of my Best of the Best Recipes!
9x13 baking dish, greased with Pan Release, you can use shortening and flour too.
Hint: I use this Pan Release for all of my baking.
Mix equal parts ( any amount, based on how much you bake):
Flour
Vegetable oil
Vegetable shortening.
I mix it until well combine and store in the refrigerator in a jar. It keeps forever!
1 box yellow cake mix
8 TBS butter, room temperature
4 eggs
2- 26 0z. cans pumpkin
1- 50z. can evaporated milk
1/2 C brown sugar
1/2 C sugar
Topping:
2TBS cinnamon
4 TBS chilled butter, cut into pieces
1/4 C sugar
1C chopped pecans
Measure 1C of the cake mix and set aside for the topping.
Place remaining cake mix, 8 TBS butter and 1 egg in a mixing bowl , mix on low speed
until evenly combines, about 1 minute
Using your fingers, press evenly over the bottom of the pan.
Filling:
In the same mixing bowl ( no need to clean it)
Mix pumpkin,milk,1/2C brown sugar,1/2C sugar, 3 eggs and cinnamon, mix on low
about 30 seconds..... increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
Pour filling over the crust, spread evenly.
Topping:
Place remaining 1/4 C sugar , chilled butter and reserved cake mix in a clean bowl and work
with your fingers until crumbly.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the pecans begin
to brown.
Cool before cutting into squares.
I decided to bake the corn pie in a casserole instead of a pie pan. It's turned out well. It looks and smells amazing. I did this for Thanksgiving Dinner 2012!
Enjoy!
Peace in the Kitchen!
Cast Iron Skillet Cake:
Icing:
1/4C butter
2 TBS Dutch Cocoa Powder
4 TBS milk
1/2 C chopped pecans
2 C powdered sugar
1/2 tsp vanilla
In a saucepan over medium, heat:
Bring butter,cocoa,milk to boil,
remove from heat & add powdered sugar, pecans & vanilla. Stir well
Pour evenly over warm cake.
Cake:
1 C flour
1/2 tsp baking soda
1C sugar
dash of salt
1/4 C butter
1/4 C vegetable oil
2 TBS Dutch Cocoa Powder
1/2 C water
1/4 C buttermilk
1 egg, beaten
1/2 tsp vanilla
In a bowl:
whisk flour,baking soda,sugar and salt
In a 10" cast iron skillet:
bring butter,oil,cocoa & water to a boil
Remove from heat
Whisk in dry ingredients well
Mix in egg,buttermilk & vanilla
Bake 20 minutes at 350 degrees of until a toothpick in the center
comes out clean.
Ice the cake when it's warm!
Enjoy!
Peace in the Kitchen!
Cornbread In A Skillet:
10" cast iron skillet
375 degree oven
2 TBS vegetable oil & 2 TBS butter
3 C ( Marie Callender's Cornbread Mix) or a mix of your choice. ( I know there are those who don't
believe in a prepared mix, but believe me this makes a great cornbread and easier than creating a batter from scratch)
1 1/2 C water
1 C creamed corn
1 sm. onion, chopped
2 C shredded cheddar cheese
3-4 jalapenos, seeded and minced. ( or 1 small can of chopped chile peppers)
Melt butter and oil in the skillet, in the pre heated oven.
In a bowl:
Mix cornbread mix & water, blend well
Add corn, onion, cheese and jalapenos
Pour batter onto the heated skillet and bake for 45 minutes.
Hint:
cut left over bread into cubes and bake on a cookie sheet in a single layer at 400 degrees for 15
minutes to make croutons!
Enjoy!
Peace in the Kitchen!
Here's another option:
Jalapeno Cranberry Skillet Cornbread:
It's basically the same preparation as the above recipe.
10" Cast Iron Skillet
375 degree oven
2 TBS Vegetable Oil and 2 TBS Butter
3 C Marie Callender's Cornbread Mix
1 1/2 C Water
3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.
1/2 C Dried Cranberries
Melt Butter and Oil in the skillet in the preheated oven.
In a bowl:
mix cornbread mix and water, blend well.
Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
Skillet Apple Pie Biscuits:
This is a recipe by Melissa's Southern Style Kitchen, a Blog that I follow.
Thank you Melissa, for sharing!
10" cast iron skillet
375 degree oven
8 frozen buttermilk biscuits, thawed
1- 21 oz. can of apple pie filling, cut the apples into smaller pieces.
1 stick of butter, melted and divided
1/2 C well packed dark brown sugar
1 TBS cinnamon
1 tsp vanilla
1 C chopped pecans ( this was not in the original recipe, I love to add Pecans when possible)
Glaze:
1/3 C powdered sugar
2 TBS heavy cream
Whisk together until well combined
Brush the skillet including, the sides with some of the
melted butter, ( remaining will be used later)
In a Bowl:
Whisk brown sugar and cinnamon
Dip each biscuit in remaining butter & sprinkle all sides with the sugar/cinnamon mixture.
Arrange in the skillet.
Add vanilla to Apple Pie filling & spread over the biscuits.
Pour remaining butter over apples.
Sprinkle with the last of the sugar/cinnamon mixture and top with pecans.
Bake 35 minutes until golden brown
Drizzle the glaze over the biscuits and serve!
Enjoy!
Peace in the Kitchen!
Corn Pie:
This is one of my Best of the Best recipes!
There's a photo at the end of this post.
400 degree oven
9" pie pan
I make 2 at a time. I don't double the recipe. I measure
all of the ingredients and prepare them for each pie simultaneously.
1 1/4C of Ritz crackers, finely crushed
1/2C butter, melted
2TBS butter
1 1/4 C whole milk
2 C corn, fresh or frozen
1/2 tsp salt
2 TBS flour
1/2 tsp onion salt or onion powder
1/2 tsp cayenne pepper
2 eggs, beaten
1 TBS fresh chopped Rosemary
Combine cracker crumbs and 1/2 C melted butter and mix well, reserve 1/2C
of this mixture for the topping and press the remaining into the pie pan.
In a saucepan:
combine 2TBS butter, 1C milk, corn and salt.
Bring to a boil, reduce heat to simmer and cook for 3 minutes.
In a small bowl:
Add flour and cayenne pepper to the remaining 1/4C milk and mix until smooth.
Slowly add the flour mixture to the corn mixture stirring constantly.
Cook 3 minutes until it thickens.
Cool slightly
Add onion salt and Rosemary
Slowly add eggs, stirring constantly
Pour into pie pan and sprinkle the top with remaining crumbs.
Bake for 30 minutes!
Cranberry Chess Pie:
375 degree oven
1- 9" rolled out basic pie crust.
1 1/3 C sugar
1/2 C melted butter
1/8 tsp salt
3 eggs
1/4 C flour
1/3 C buttermilk
1 tsp cider vinegar
2 tsp finely grated orange zest
2 C fresh or frozen cranberries, coarsely chopped
In a bowl:
Whisk together:
sugar
melted butter
salt
Add eggs, one at a time beating until smooth.
Stir in flour and then buttermilk, vinegar and zest, mix well.
Add cranberries.
Pour into the shell and bake for 50-60 minutes!
Pumpkin Pie Cake:
This is one of my Best of the Best Recipes!
9x13 baking dish, greased with Pan Release, you can use shortening and flour too.
Hint: I use this Pan Release for all of my baking.
Mix equal parts ( any amount, based on how much you bake):
Flour
Vegetable oil
Vegetable shortening.
I mix it until well combine and store in the refrigerator in a jar. It keeps forever!
1 box yellow cake mix
8 TBS butter, room temperature
4 eggs
2- 26 0z. cans pumpkin
1- 50z. can evaporated milk
1/2 C brown sugar
1/2 C sugar
Topping:
2TBS cinnamon
4 TBS chilled butter, cut into pieces
1/4 C sugar
1C chopped pecans
Measure 1C of the cake mix and set aside for the topping.
Place remaining cake mix, 8 TBS butter and 1 egg in a mixing bowl , mix on low speed
until evenly combines, about 1 minute
Using your fingers, press evenly over the bottom of the pan.
Filling:
In the same mixing bowl ( no need to clean it)
Mix pumpkin,milk,1/2C brown sugar,1/2C sugar, 3 eggs and cinnamon, mix on low
about 30 seconds..... increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
Pour filling over the crust, spread evenly.
Topping:
Place remaining 1/4 C sugar , chilled butter and reserved cake mix in a clean bowl and work
with your fingers until crumbly.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the pecans begin
to brown.
Cool before cutting into squares.
I decided to bake the corn pie in a casserole instead of a pie pan. It's turned out well. It looks and smells amazing. I did this for Thanksgiving Dinner 2012!
Peace in the Kitchen!
Pecan Pie Muffins and Pecan Pie Bars
 |
| The All American Iconic Pecan Pie! |
Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!
These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.
If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!
The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!
Pecan Pie Muffins:
1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C melted butter
Combine the first 3 ingredients in a large bowl.
Make a well in the center
In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.
Spoon the batter into paper lined muffin tins, filling 2/3 full.
(I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)
Bake at 350 degrees for 20 - 25 minutes.
Remove to a Rack and immediately top each Muffin with a Pecan Half.
Cool Completely.
Enjoy!
Peace in the Kitchen!
Pecan Pie Bars:
Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.
1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar
Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans
To make the Crust:
In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.
Remove from oven to a cooling rack and prepare the filling.
To make the Filling:
In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)