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November 12, 2004 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 2004-11-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

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pecans are on top again.
Use a sharp knife to cut off the pas-
try edges so that you create a large,
clean-edged rectangle. Cut into 32
bars.

PECAN BARS
Almost like pecan-pie, you can cut
these into diamonds as well.
Shortbread Crust:
3/4 cup (1 1/2 sticks) cold butter,
PUMPKIN BREAD
A quick and simple bread or cake
cut into pieces
that's lovely served at dinner, or as a
2 cups flour
dessert,
sprinkled with powdered
1/2 cup sugar
sugar and served with fresh whipped
Topping:
cream.
1 cup brown sugar
3 cups flour
1/2 cup honey
1 T. pumpkin-pie spice
1/2 cup (1 stick) butter
1 t. baking soda
1/4 cup whipping cream (not
1/2 t. baking powder
whipped)
1/2 t. salt
3 cups chopped pecans
2 cups sugar
Make crust:
1 cup vegetable oil
Preheat oven to 350F. Line a
3 large eggs
13x9x2-inch baking pan with parch-
2 cups (1 pound) fresh or canned
ment paper. Set aside.
Combine all crust ingredients in the pumpkin
Combine the flour, pumpkin-pie
bowl of a food processor and process
spice, baking soda, baking powder
for 20 seconds. Transfer the crust to
and salt in a bowl and whisk well. Set
the prepared baking pan and press
aside.
down to make a uniform crust. Bake
Preheat oven to 350F. Spray two
the crust for 15-20 minutes, until
9x5x3-inch loaf pans or one Bundt or
lightly golden (do not overcook).
other tube pan with non-stick cook-
While the crust is baking, make the
ing spray.
topping:
Combine sugar and oil in large
Combine all the topping ingredi-
bowl and mix with an electric mixer
ents except pecans in a medium
until smooth and thick. Mix in eggs
saucepan over medium-high heat.
one
at a time until incorporated. Mix
Bring to a boil, reduce heat and cook
in pumpkin. Mix in the flour mixture
for 2 minutes.
until smooth.
Stir in pecans and cook for 1
Divide batter equally between pre-
minute more. Pour the hot pecan
pared pans or the one Bundt pan.
mixture over the crust and bake for
Bake until a toothpick inserted into
20 minutes.
center comes out clean, about 70
Remove from oven and cool com
minutes. Remove from oven and cool
pletely (you cannot cut these when
for
1 hour or more before turning the
they are warm because the topping
breads
onto a serving dish. Cut just
will be too gooey). You may chill
before
serving.
Makes 2 loaves or one
these up to one day before cutting as
cake, about 16 servings. FI
well.
Run a thin knife around the
For more recipes, see
perimeter of the pan and place a cut-
ting board (or a cookie sheet) over the wvvw.detroitjewishnews.corn
baking pan. Quickly turn the cutting
board and pan over so that the
diamonds are upside down on
the cutting board. Peel off
the parchment paper and
place another cutting
4• ttit
board over the upside-
w .7 16,01.p.t e,
kk* . tip
down pastry and
*
.%sts
4.1
turn the board
quickly again
so that the

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