KENTUCKY PECAN BARS
Damaris Phillips puts all the great flavors of pecan pie into an easy-to-serve bar. She gives the filling her own spin with a touch of bourbon and orange zest.
Provided by Damaris Phillips
Categories dessert
Time 2h15m
Yield 36 bars
Number Of Ingredients 16
Steps:
- For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
- In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely.
- For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop.
- Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up.
- Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.
- Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars.
PECAN PIE BARS
These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. -Carolyn Custer, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust. , Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.
Nutrition Facts : Calories 127 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
KENTUCKY PECAN PIE
This rich, dense Kentucky pecan pie recipe is perfect for your next party. It features a delicious dark chocolate filling topped with plenty of toasted pecans. -Emily Baldwin, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, corn syrup, brown sugar, flour, vanilla and salt. Stir in pecans, chocolate chips and butter. Pour into crust. Cover edge with foil. , Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 552 calories, Fat 29g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 253mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
KENTUCKY CHRISTMAS PECANS
I received these as a gift last year and they did not last one night in my house! These pecans are a great Holiday Gift--especially for someone from Kentucky to give or for someone who used to call Kentucky their home. The taste is similar to a praline with just a hint of whiskey. Enjoy.
Provided by melmaddie
Categories Candy
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large, heavy saucepan, combine the sugar and evaporated milk and bring to a low boil over medium heat, stirring constantly. Cook until the syrup registers 240°F on a candy thermometer.
- Remove pan from heat. Add the salt, bourbon and pecans and stir until the nuts are thoroughly coated with the syrup. Pour the pecans onto wax paper and cool completely before storing in an airtight container.
Nutrition Facts : Calories 1025.7, Fat 74.4, SaturatedFat 8.1, Cholesterol 12.2, Sodium 238.4, Carbohydrate 84.6, Fiber 9.5, Sugar 70.5, Protein 11.9
KENTUCKY CHRISTMAS CAKE
A good-keeping cake, similar to a pound cake. Don't worry about the alcohol in the whiskey...it evaporates from the cake during the baking process, leaving only a delicious flavor accent. If desired, this cake may be decorated before baking with candied fruit and pecan halves. Wedges of leftover cake can be heated in the top of a double boiler and served with a hard sauce as for plum pudding.
Provided by Molly53
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F and grease and flour a 10" tube pan.
- Soak the nutmeg in the whiskey for ten minutes.
- Stir together pecans, raisins, and 1/4 cup flour; set aside.
- Cream butter and sugar together until fluffy.
- Add eggs, one at a time until well incorporated.
- Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.
- Spoon into prepared pan.
- Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.
- Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.
- Store in an airtight container.
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