AWESOME Pecan Pie Bars

AWESOME Pecan Pie Bars for a 9 x 13 inch pan

I seen this recipe of Facebook and knew that I needed to try to make it.  I can feel my arse getting wider by the minute.

Ingredients

SHORTBREAD CRUST
2 1/4 cups flour
6 tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 1/4 cups butter
1 1/2 teaspoons pure vanilla extract


PECAN PIE TOPPING
1 cup butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans

Stuff you will need

Kitchen-aid Mixer w/paddle mixer or a very strong arm
13 x 9 inch pyrex shallow baking dish
Heavy bottomed sauce pan
Wooden spoon - as it will not melt

Directions

Preheat the oven to 350°F.

For the crust, beat the butter, eggs, vanilla and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.

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 13 x 9 baking dish, making an edge around the edge like you would a pie crust . 

Pro Tip: The crust 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, corn syrup, and brown sugar 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.

Comments and suggestions are ALWAYS welcome!

Buttery Cinnamon Rolls

Who wants to drop by for a sticky bun and a coffee?

I do!  I do!

Ingredients

2 1/2 cups flour
2 tsp baking powder
1/2 cup milk
1/4 cup butter
1/4 cup sour cream
2 tsp Vanilla Extract

Filling

6 tablespoons butter, melted
1/2 cup packed brown sugar
2 tsp ground Cinnamon

Glaze

1 cup powdered sugar
1/4 pkg cream cheese, softened
2 tsp Vanilla Extract
1 tsp milk

Preheat oven to 350°F . 

For the Cinnamon Rolls, mix flour and baking powder in large bowl. Add milk, the melted butter, sour cream and vanilla Mix to form a dough. 

Roll out dough on lightly floured work surface to a 15 x 11 -inch rectangle.

Mix brown sugar and cinnamon in small bowl. Brush dough with melted butter. Sprinkle with brown sugar mixture. 

Roll up rectangle from the long end into a log.

Cut log into 12 rolls. Place cut-side down in 9-inch round baking pan.

Bake 25 minutes or until golden brown. Meanwhile, for the Glaze, mix all ingredients in medium bowl until smooth. Drizzle over warm cinnamon rolls.

Comments and suggestions are ALWAYS welcome!

Focaccia - flat oven-baked Italian bread

I was watching Netflix the other day.  There is this cooking program that I put on for my grandson Colby.  It was called "Salt, Fat, Acid, Heat".  Those are the four things that goes into cooking.  The host was in Italy and they were talking about olive oil.  Then they made this WONDERFUL bread.  I had to try and make it.

Ingredients

Dough:
• 1 cup plus 1 tbsp (255 ml) warm water
• 2 teaspoons (5 g) active dry or instant yeast
• 1 ¼ teaspoons (8 g) fine salt
• 2 tablespoons (25 g) olive oil
• 3 cups (400 g) all purpose flour
Topping:
• 2 tablespoons olive oil plus more for greasing bowl and pan
• 1/4 cup parmesan
  1 tsp garlic salt
  1 tsp oregano

Instructions

Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt.

Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. Add the remaining flour and work it in with the spoon. When the ingredients come together, knead by hand for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is rather sticky but if possible do not add additional flour, which makes the focaccia less fluffy.

Generously oil a clean bowl with olive oil. Put the dough in and turn it around until coated in oil. Cover the bowl tightly (with a lid or cling wrap) and let it rise until doubled, for about 30 minutes at warm room temperature (in summer). It will take a little longer when colder.

Line a 9x13 inch (33x23cm) pan with parchment paper and additionally grease with oil. Carefully transfer the risen dough to the pan and try to gently stretch it evenly without deflating the dough until it fills the baking pan.

Drizzle the dough with 1 tablespoon of olive oil and evenly distribute it on the surface with your fingers. Sprinkle dried thyme over the dough, then dimple it with your fingers.
Let the dough rise a second time for 20-30 minutes until notably puffed. No need to cover during rising since the dough is oiled and won’t dry out. 

Bake focaccia in the preheated oven at 400°F (200°C) until golden brown, about 15 to 20 minutes. Cool baked focaccia bread for at least 10 minutes before slicing, better a little longer.

Enjoy!

You can try different toppings.  Since I love the Subway Italian Parmesan bread, I thought that I would stay with that theme.

After all that effort, my grandson didn't enjoy this bread at all.  Oh well, more for me.

Comments and suggestions are ALWAYS welcome!

Onion Wine - Cooking Wine

There was a question on this website that I frequent.  The website is Quora and the question was: Why isn't onion wine more popular?

OK, so now you have my attention.  First off, what is "onion wine"?  Long and short of it all, it's a cooking wine.

To see the original post, click this link:

 https://www.quora.com/Why-isnt-onion-wine-more-popular

Justin Lloyd was nice enough to share his recipe.

This is the recipe I used. I also used the sweetest onions I could find.

1/2 lb onions
1/2 lb potatoes
1/2 pint white grape concentrate
7 pints water
2 1/2 lbs sugar
2 tsp acid blend
2 tsp yeast nutrient
1 package wine yeast

Peel and chop up onions and potatoes
Put in nylon straining bag and boil until tender
Strain and press off pulp into bag (discard pulp)
Pour into fermentor and include all other ingredients except yeast
Add a camden tablet and let sit 24 hours
Add yeast
When gravity reaches 1.040, rack into secondary
When gravity reaches 1.000 rack off sediment

Rack monthly until clear

Have fun!

Mitch's Rib Rub

 I needed a rib rub for my smoked ribs.  There are so many out there to choose from.  This one looks like it is going to work about the best and I have all these ingredients in my cupboard.

Ingredients

1/2 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground mustard
1 teaspoon cinnamon
1 teaspoon celery salt
1 teaspoon cayenne pepper

Stuff you will need

Measuring spoons and cups
Mixing bowl
Whisk
Mason Jar with lid

Directions

Whisk everything together.  Store in a mason jar if you have any left over.  Myself, I just make this to "order".

Turns out, the pack had 3 sets of ribs.  I broke them down by cutting them apart.  For those perfectionists, I did NOT remove the white skin.

I had a large shallow bowl and I doubled the rib rub recipe.

After I rubbed the rib rub across all the ribs, this is what was left over from the double batch.

I got 4 layers of ribs that will be going into the smoker.

See this link for my 3, 2, 1, ribs.  Yes, it was done in the oven, but just extrapolate the info for your grill or smoker.  Enjoy!

3, 2, 1 RIBS!

Comments and suggestions are ALWAYS welcome.