This year in review: part two.

Here comes the second part of my favorite recipes from this year.
I am trying to balance the sweet and the savory, the veggies and the meat.

1) Whole wheat bread from the bread machine: I make this bread weekly, it is by far the best all whole wheat bread recipe I have found. It makes divine toast !!

2) Quinoa Tabouli: This salad was one of those experiments that worked. Look in the fridge, see what's there, try to make it all go together ;-)

3) Slow Roasted Country Style Pork Ribs: I made this dish twice for dinner guests, always a very big hit. They cook for four hours but are simple to make and so very tender !

4) The Best Chocolate Ice Cream: No lie, truly the creamiest, richest chocolate ice cream I have ever eaten.

5) Winter Squash Biscuits: We made small versions of these and added cheddar cheese to the recipe for appetizers at a party, what a hit !! The photo doesn't do them justice.

6) Pecan Pie Bar: Whoa, these gooey sweet bars were so good, just the right balance of filling and crust. They made great gifts as well.

So there you have it, some highlights from 2012. Which were your favorites ??

I already have some great ideas to start the new year !!

Salted Pecan Pie Bars

I made a pecan pie this Thanksgiving that was pretty darn good, I have been too busy to post it and it still needed some tweaking.

Then I had a craving for pecan pie bars...off to search recipes online. I finally found one that was simple to make and to modify. Her photos are more beautiful but I only had to make my version once to be totally satisfied ;-)

My expert cookie maker brother agreed with me when he sampled the one I managed to save for him. These bars have the perfect balance of crust to filling, better even than a pecan pie in my estimation. And the coarse salt on top is a nice touch.

Make these and give them to your friends and family as holiday gifts, it will make them very happy !
Add a bag of pecans, some agave, the recipe and they will ecstatic ;-)

Salted Pecan Pie Bars

Alert : These cookies need to cool completely before you cut them. At least four or five hours in a cool house, longer if it is warm inside or refrigerate them overnight. 
They need time to set the filling.

Ingredients

Crust

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 cups flour 

Filling

• 2 large eggs
• ¾ cup agave sweetener
• ¾ cup packed brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 2 cups pecans

1) Preheat the oven to 375 F.
2) In a large mixing bowl, cream the butter and sugar.

3)Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

4) Press the crust into a 9×13 baking dish.

5) Bake for 14-15 minutes or until top appears dry and slightly puffed.

6)For the filling, whisk the two eggs, agave, brown sugar, maple syrup, and vanilla. 

7) Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. 

8) Arrange any stray pecans and return to the oven for 18-20 minutes. Remove from oven when the filling appears mostly set. 

9) Sprinkle with coarse sea salt.

10) Now comes the hardest part, they must cool for four to five hours or longer before you can cut them and eat them, otherwise they will not be set enough. They are worth the wait !!