Carrot Pecan Squares Food

PECAN SHORTBREAD SQUARES

Steps:

• Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
• Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
• In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
• Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

GRAMMY'S CARROT CAKE BARS

Steps:

• Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
• In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
• Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

APPLE PECAN CARROT SQUARES

Steps:

• Preheat the oven to 350°F and grease a _x_ inch pan.
• Mix the oats, flour, brown sugar, salt, baking soda, cinnamon, and nutmeg in a bowl.
• In a separate bowl mix the shredded carrot, applesauce, yogurt, egg, and vanilla together.
• Gradually mix the dry ingredients into the second bowl. Add in the golden raisins.
• Pour the cake batter into the pan.
• Put the apple slices into a bowl and add in the maple syrup, lemon juice, and yogurt. Mix the contents together to coat the apple slices.
• Spread the apple slices on top of the cake batter and pour out all of the syrup mix.
• Arrange the pecan halves on top of everything and sprinkle on the remaining 3 tablespoons of brown sugar.
• Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool for five minutes before cutting into squares and serving.

PECAN SQUARES

Steps:

• Preheat oven to 365 degrees F.
• While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters.
• Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.
• Preheat oven to 400 degrees F.
• In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly.
• Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes.
• To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights (see Cook's Note*). Bake for 20 minutes. Cool completely before removing the beans and parchment paper.

PECAN SQUARES

Steps:

• 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.

CARROT-PECAN SQUARES

Steps:

• Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan or coat with non-stick spray.In a medium bowl, stir flour, cinnamon, nutmeg, cloves, baking soda, and salt set aside.In a large mixer bowl at medium speed, beat brown sugar and butter until fluffy. Beat in eggs. At low speed, beat in carrots, raisins, and chopped nuts until blended. Beat in flour mixture until all ingredients are moistened. Spread in pan. Arrange pecan halves in rows (8 halves along long side and 6 halves across).Bake 28 to 30 minutes until a wooden pick inserted in center comes out clean. Cool pan on a wire rack.Cover and store overnight. Cut into squares with a sharp knife.

PECAN-TOPPED CARROT PIE

Steps:

• Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

PECAN SQUARES

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.
• Stir pecans, brown sugar, honey and cream in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture bubbles, about 2 minutes.
• Pour pecan mixture over crust. Bake until filling bubbles and is light caramel color, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.) Cut into squares and serve.

SWEET CARROTS WITH PECANS

Steps:

• In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
• In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
• Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
• Serve.

CARROT PECAN BARS

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter a 13 x 9- inch baking pan.
• TO MAKE THE BATTER: Combine the flours, cinnamon, baking powder, nutmeg and salt in a large bowl; add the pecans; stir to blend.
• Place the oil, brown sugar, eggs and vanilla in the bowl of a food processor.
• Process until blended.
• With the motor running, gradually add the carrots through the feed tube; process until the carrots are finely chopped.
• Pour the carrot mixture over the dry ingredients; stir until well blended.
• Spread the batter in the prepared pan.
• Bake for 35 minutes, or until the edges pull away from the sides of the pan.
• Cool o a wire rack.
• TO MAKE THE FROSTING: Beat the cream cheese and confectioners; sugar utill smooth.
• Add the lemon juice, nutmeg and vanilla.
• Spread the frosting over the cooled bars.
• Sprinkle with the finely chopped pecans.
• Let stand for about 1 hour before cutting into bars.
• Makes 24 bars.
• A to Z Bar Cookies.