Monday, November 7, 2011

A triumph, my dear; another triumph.

I wait with great anticipation for my "Cuisine at Home" magazine every six weeks, and even more so for the Christmas issue. Well, the eagle has landed!

And the recipe for Pumpkin Pecan Pie bars is a winner that you can use at any fall book group get together. Or you could just eat a while pan yourself. I may or may not have engaged in the latter.

So without further ado, here's my version:

BeBookBound's Pumpkin Pecan Pie Bars
Adapted from Cuisine At Home

2/3 C Brown Sugar
1C Butter, softened
2 2/3C Flour

cream sugar and butter, add in flour just til combined. Press into a greased 9X13 pan and bake at 350 for about 20-25 minutes, or until it begins to brown.

This is a good time to toss your pecans onto a cookie sheet and throw them in the oven to toast for more of that pecan flavor. It should only take a few minutes for them to become fragrant, and you can yank 'em then.

6 Eggs
3/4 C Brown Sugar
3/4 C Granulated Sugar
 (Whisk the above, then add:)
1 C Maple Syrup
1/2 C Light Corn Syrup
1 Can Pumpkin Puree (15 oz.- the small one)
1 tsp. Cinnamon
1/4tsp. Ground Cloves
1/2 tsp. Salt
2-3 C Pecan halves, preferably toasted (See above)

Mix the filling up, and add the cooled pecans. Be ready to pour this onto that hot crust when you pull it from the oven. After you do, put the whole shebang back in the oven for about 40 minutes, or until just set.

COOL before cutting. And add ice cream if that wasn't enough sugar for you. Quite frankly, it is enough sugar for an army, so I would be surprised if you needed the ice cream, but it looked better in the picture, and to each his own. Whipped cream would be a lovely alternative, and still dress it up nicely. Enjoy!

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