Gooey Turtle Bars

I have made this a few times over the years (another recipe from my favorite cookbook).  I took some up to Derek’s parents’ place for the first time over Labor Day weekend and got a special request for more.  Tamra is following a low-carb diet for the remainder of her pregnancy.  She snuck a sliver or two of these but couldn’t eat much.  I have been instructed to bring her a tray, first thing, once the baby arrives.  They are definitely best right out of the fridge because, as it sits out, the caramel quickly becomes, well, gooey, as the name implies.

Ingredients:

• 1/2 cup butter, melted
• 1 1/2 cups graham cracker, vanilla wafer, or shortbread crumbs
• 2 cups semisweet chocolate morsels
• 1 cup pecan pieces
• 1 (12 ounce) jar caramel topping

Combine butter and cracker or cookie crumbs in a 13×9-inch baking pan; press into bottom of pan. Sprinkle with chocolate morsels and pecans.

Remove lid from caramel topping; microwave on HIGH for 1 to 1 1/2 minutes or until hot, stirring after every 30 seconds. Drizzle over pecans.

Bake at 350 degrees for 12 to 15 minutes or until morsels melt; cool in pan on wire rack. Chill at least 30 minutes; cut into squares.

Recipe from: Southern Living: Easy Weeknight Favorites Cookbook

Photo by me, My Little Food Spot

Peach Crisp

OMG, this baby is to die for.  I recently made this with the last of Grandma Geraldine Knorr’s fresh (frozen) sweet, sliced peaches and it was superb.  Since peaches aren’t in season and I don’t really like peeling and cutting them, I think I will try it next with frozen sliced peaches.  I know it won’t be the same, but I’m counting on the amazing crumbly topping to compensate.  I have also made it successfully with fresh Bartlett pears from Grandma Kapke’s backyard tree; I just need to remember to bake the pears a bit longer if they’re not yet completely ripe.  I tweaked her original….but thank you Anne Burrell!!!

Ingredients

For the filling:

• 5 large ripe peaches, pitted and cut into chunks (or 3 cups frozen peach slices, thawed)
• 3 tablespoons all-purpose flour
• 1/4 cup tightly packed brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Pinch kosher salt

For the topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 1 1/4 stick cold unsalted butter, cut into pea sized pieces
• 1/2 cup chopped pecans
• Pinch kosher salt
• 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Combine all ingredients in a large bowl. Pour into a 9×9 stoneware baker.

For the topping:

Combine all of the ingredients in a food processor except the water. Using the dough blade, pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top filling with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Bake in the preheated oven for 25 to 30 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

recipe adapted from Anne Burrell’s peach crisp

Photo by me, My Little Food Spot

Brown-sugared Pecans

I made these for Thanksgiving at Uncle Brian and Aunt Laura’s house.  While the sauce itself is to die for (oh yes, I licked out the pan), the finished product seemed to be a big hit as well.  I like these better than the spiced pecans I made a week earlier, but that could be due to execution; I over-baked the spiced ones to the point they tasted slightly burnt and bitter.  I am planning to try them again and if they turn out to be a success I will post that recipe here as well.  But this recipe, as it stands and as I perhaps luckily prepared them the first time, is a winner.

Ingredients

• 16 oz. pecan halves
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 tsp. vanilla
• 1/4 tsp. salt

Melt butter in saucepan over medium heat.  Add brown sugar, vanilla and salt, stirring until brown sugar begins to dissolve.  Add pecans to pan and stir for a few minutes.  Pour onto a foil-lined 9×13 pan.  Bake at 325 for about 25 minutes, stirring every 10 minutes.  Spread on wax paper to cool.  They will be a little gooey when they first come out of the oven but should harden as they sit.  Store in an airtight container.

recipe inspired by food.com

photo from aninspiredcook.wordpress.com

Caramel-Pecan Pie

Ingredients

• 1/2  (15-ounce) package refrigerated piecrusts
• 28  caramels
• 1/4  cup  butter
• 1/4  cup  water
• 3/4  cup  sugar
• 2  large eggs
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 1  cup  coarsely chopped pecans, toasted

Preparation

1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool.