Featured Recipes
**Plus, don't forget to check out all of the extra recipe packets
at the bottom of this page
from past classes and from my
Time Warner Cable "Wisconsin on Demand"
Channel #411 Cooking Specials**
Plus, watch for my 3 NEW shows airing towards
the end of April 2011
Show #1--Mojito, Margaritas & Homemade Guac
Show #2--Paella & Sangria
Show #3--Prosciutto
Wrapped Asparagus & Asparagus Quiche with Ham & Gruyere
(recipe packets available for these new shows when they
begin to air)
Pecan & Pumpkin Pie Bars
Serving
Size : 18
Crust:
1 cup unsalted butter -- at room temperature
2/3 cup brown sugar
2 2/3 cups flour
pinch salt
Filling:
6 eggs
3/4 cup
sugar
3/4 cup brown sugar
15 ounces
pumpkin puree
1/2 cup maple syrup -- real
1/2 cup
dark corn syrup
1/2 cup light corn syrup
2
tablespoons bourbon
1 teaspoon cinnamon
1/2
teaspoon ground clove
pinch
salt
3 cups pecan halves -- chopped
Preheat oven to 350. Lightly spray a glass 9 x 13" baking
dish.
For the crust, cream together
the butter and brown sugar until light and fluffy. Add the flour and salt and combine until crumbly. Press the dough crumbs
into the bottom of the prepared pan and bake for 25 minutes.
Meanwhile, combine the eggs and sugars; mix well. Add remaining ingredients and pour over hot
crust. Bake until just set; about 45 minutes. Cool completely before cutting.
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Per Serving (excluding unknown items): 461 Calories; 24g
Fat (45.7% calories from fat); 6g Protein; 59g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 52mg Sodium. Exchanges:
1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 2 1/2 Other Carbohydrates.
