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  • Pistachio Lemon Bars #SundaySupper

     

    This week’s Sunday Supper is brought by Anne from Simple and Savory. The theme is Easy Spring Recipes. There are so many spring vegetables that I would love to write about, but this is Maine. Spring doesn’t hit until June and we’re pretty lacking in local produce at the moment. I haven’t even begun to think about the garden yet! I am dreaming about it … but in the meantime …

    There’s a little happy dance being done here – a very tentative happy dance, mind you. This is, after all, Maine. The snow has started to melt (hard to believe 2 1/2 weeks ago there was 4 FEET of snow out there), seems as though the grip of winter has started to ease. I realize, that merely typing these words can bring upon us another snowmageddon, but we’re hopeful.

    We have a short growing season here, so vegetables that take a longer time to mature grow in our greenhouse, all else in the garden. I CAN NOT WAIT!

    I’m not quite sure why lemons and pistachios remind me of spring, but they do. Perhaps it’s my Greek roots. Perhaps it was my Papoo’s love of pistachios and sneaking handfuls out of his night stand drawer – though, those were the red dyed ones. Not easy to be sneaky when your fingers and lips and tongue are dyed bright red!. Perhaps it was his idea that lemons were good for everything – softening your hands, flavoring things, making you feel better, taking away unpleasant smells.

    So, Papoo, this one’s for you …

    THE CRUST:

    • 1 cup all-purpose flour
    • ¼ cup confectioners’ sugar
    • ¼ teaspoon kosher salt
    • ½ cup cold, unsalted butter, cut into small pieces
    • ¼ cup shelled unsalted pistachios, roughly chopped

    THE FILLING:

    • 2 eggs
    • 1 cup sugar
    • ½ teaspoon baking powder
    • 2 tablespoons all-purpose flour
    • 1 teaspoon grated lemon zest
    • 4 tablespoons fresh lemon juice
    •  cup shelled unsalted pistachios
    •  Confectioners’ sugar, for garnish

    Preheat oven to 350 degrees.

    Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing).

    Bake until lightly browned, about 20 minutes.

    Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely.

    Sprinkle with confectioners’ sugar and cut into 2-inch squares.

    Breakfast

    Cakes, Pies, and Sweets

    Cookies and Bars

    Main Courses

    Pastas

    Seafood

    Veggies and Sides

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Pecan Pie Bars

    Done

    AHHH, Thanksgiving, Thanksgiving …

    Sometimes I think the Thanksgiving is when it’s over! It’s a lot of work. A lot of cooking. For us, a LOT of driving!

    And …

    10 MINUTES OF EATING!

    What the heck!?

    And then … and then … cleaning up! HOLY COW!

    Fortunately, the Dear One and I do most of the cooking, so I sit back and let others clean it up. I am GREAT at making the mess but not so great at cleaning it up!

    I wanted to bring a dessert, but it had to be something that traveled well. 8 hours in a car can be brutal on a cake or pie. I love pecan pie. From what I had gathered there were at least two pies and a cake coming. So pie was out.

    I had come across this recipe from an old issue of Gourmet Magazine … pardon me whilst I dry the tears from my eyes … oh, how I miss you Gourmet! Okay … so I had found this in Gourmet and it was in a megapile of recipes I had torn from magazines (never to be seen again). Fortunately someone had the good sense to make it and pin in on Pinterest! To whomever it was, thank you!

    This really goes together in a snap. Tastes just like pecan pie. I am sure with the same calorie count, BUT cutting them into squares gives you a little pecan pie taste without indulging in a whole slice. (YEAH, RIGHT, let me see you eat just one! Well, all the you out there except my mother, Madam Willpower!)

    Careful not to over bake them. Careful not to leave them out in a FREEZING cold solarium. They.Become.Rocks! If that happens, a very quick, very short zap in the microwave will help.

    Oh, and a scoop of ice cream goes a long way!

    Who was it I head saying something about these being less fattening? Oh, me! Well, in the immortal words of Gilda Radner … Never Mind …

    For crust:

    • 2 sticks unsalted butter, softened
    • 2/3 C packed brown sugar
    • 2 2/3 C all-purpose flour
    • ½ t salt

    For topping:

    • 1 stick (½ cup) unsalted butter
    • 1 C packed light brown sugar
    • 1/3 C honey
    • 2 T heavy cream
    • 2 C chopped pecans

    Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

    NOTE: Not parchment. Not any thought of I don’t need to line it. No cooking spray. FOIL! You’ll thank me later!

    First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

    Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

    While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

    Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

    Return the pan to the oven and bake an additional 20 minutes.

    Remove the pan and allow the bars to fully cool in the pan.

    Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

    Chocolate Chip Toffee Cookie Strips

    Done

    More from our snow bound day of baking. I love chocolate chip cookies, really love them, and will try any new recipe for chocolate chip cookies, but how many different ways are there to make a chocolate chip cookie? Especially drop chocolate chip cookies. It’s really just changing up the ‘goodies’ inside. I love playing with the sizes and shapes. Now, we’ve already seen the Skillet Chocolate Chip Cookie, which was great and easy and a wee bit different. But, while flitting around some of the blogs I read I saw these chocolate chip cookies and they have toffee AND you don’t have to scoop them! They make great big Cookie Monster sized cookies … that you cut into strips. This recipe comes from the Cookies for Kids’ Cancer:  All the Good Cookies recipe book.

    Many thanks again to my friend Lisa for braving the snow to make cookie baking day so much fun and to Miss A for awakening from slumber with a zeal to get her bake on!

    • 2 sticks (1/2 pound) unsalted butter, at room temperature
    • 2/3 C light brown sugar
    • 1/2 C granulated white sugar
    • 1 large egg
    • 1 large egg yolk
    • 2 t vanilla extract
    • 2 C all purpose flour
    • 1/2 t baking powder
    • 1/2 t salt
    • 1 1/3 C (8 ounces) semi-sweet chocolate chips
    • 1/2 C Heath toffee bits (add 2/3 cup if you’re a toffee lover!)

    Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

    Creaming

    Place the butter and sugars in a large mixer bowl and beat until smooth and creamy, about 3 minutes.

    Add the egg, egg yolk and vanilla and beat until incorporated. Scrape down the sides of the bowl.

    panoramic

    With the mixer on low, add the flour, baking powder and salt; beat well and scrape again.

    Stir in the chocolate chips and the toffee.

    Rolling

    Divide the dough into quarters. Roll each quarter of the dough between two floured sheets of waxed paper into an 8-inch or so square.

    NOTE: Flouring wax paper? Nope, doesn’t work. Lightly flour the rolling pin and you’re just fine!

    Ready to Bake

    Transfer the cookie squares to the prepared baking sheets. Bake until lightly browned, 15 to 17 minutes.

    While hot, cut each cookie square in half, then cut each half into eight 1-inch slices. Cool the slices on the cookie sheets completely.