Monday, July 21, 2008

A couple of recipes I recently received requests for



Pumpkin Pie Bars
1 1/3 c. flour
1/2 c. firmly packed brown sugar
3/4 c. granulated sugar, divided
3/4 c. (1 1/2 sticks) cold butter
1 c. oatmeal
1/2 c. pecans
1 (8 oz) package cream cheese softened
3 eggs
1 (15 oz) can pumpkin
1 T. pumpkin pie spice

Preheat oven to 350. Line 13x9 inch pan with foil and grease.
Mix flour, brown sugar and 1/4 c. of the granulated sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
Beat cream cheese, remaining 1/2 c. sugar, eggs, pumpkin and pumpkin pie spice in smal bowl with mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars.

Notes: If you can't find pumpkin pie spice, combine 1 tsp each ground cinnamon, nutmeg and allspice.
Nuts may be toasted in oven at *350 for 5-7 minutes or in microwave on a plate on high for 2 minutes, stir, then continue cooking 1-2 minutes until nuts are fragrant and toasted to taste.
C/O Kraft

Cheese 'n Ham Spirals
1 egg
1 sheet frozen puff pastry (thawed)
1/4 c. grated parmesan cheese (divided)
1/4 tsp. cayenne pepper
8 slices shaved smoked or brown sugar ham

Preheat oven to 400*. Beat egg and 1 Tbsp. water with wire whisk until blended: set aside. Unfold pastry on lightly floured surface. Roll into 14x10 inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.
Sprinkle 3 Tbsp of the chesse and the pepper evenly over 1 of the pastry pieces: cover with ham slices. Place remaining pasty piece, egg side down, over ham. Brush with additional egg ixture. Roll gently with rolling pin to seal. Roll in jelly-roll fashion to make a 14 inch log. Cut into 24 equal slices. Place, cut side down, on parchment - covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp cheese.
Bake 12-14 minutes or until golden brown. Serve warm or at room temperature.
This appetizer can be made weeks in advance. Just prepare, wrap securely and freeze. Defrost and bake as directed, prior to serving.
C/O Kraft

Pecan Pie Bars
3 c. flour
3/4 c. sugar
1/2 t. salt
1 c. cold butter (no substitutes)

Filling:
4 eggs
1 1/2 c. sugar
1 1/2 c. corn syrup
1/4 c. butter, melted
1 1/2 t. vanilla
2.5 c. chopped pecans

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of a greased 15x10 inch pan. Bake at 350* for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 3-4 dozen
C/O Taste of Home

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