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A Recipe for Rye Bread
The more I make bread, the more I am convinced of the importance
of the kitchen being in the best position in the house. When we
designed and built our house, I was determined that the kitchen
should have a view and be on the front of the house....
Meringues: Weeping Meringues and a No Fail Recipe for Meringue
Someone recently emailed us with a question about meringues: how
to keep them from weeping. I asked the two experts that I know,
our pastry chef, Marne and my mother. Marne's first inclination
was that she might not be beating the whites enough,...
Recipe Development Processes
Recipes are a key component of almost every food you come across. Many wonderful food items have been created from nothing, with no prior preparation or idea of what will happen. But most food operations will use recipes to create almost every...
Russian Appetizer Recipes for Russian brides in the US
Russian Salad Description Wonderful salad will be a great appetizer with vodka and decorate your holiday table. It will take at most 10 minutes to make it. Method Combine grated cheese with chopped eggs and dress with mayonnaise. ...
SHROVE TUESDAY - A SHORT HISTORY AND RECIPES
Pancakes! Yummy! I don't think I know anybody, children or adults, who doesn't enjoy a pancake on Shrove Tuesday. But have you ever wondered why we have this tradition of eating pancakes on one particular day of the year? Why, of all things, were...
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Best Recipes: Pumpkin Pie Bars
A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they're portable. A yummy way to celebrate the arrival of the fall season.
1 ¾ cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 cup cold butter, cut into small pieces
1 15 oz. can pumpkin
1 14 oz. can (1 ¼ cups) sweetened condensed milk
2 eggs, slightly beaten
2 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground allspice
1/3 cup chopped pecans
Directions
Preheat oven to 350 degrees.
In a large bowl, stir together flour, granulated sugar, and brown sugar. Using a pastry blender, cut in butter until mixture resembles
coarse crumbs. Set aside 1 cup of the crumb mixture.
Press remaining crumb mixture onto bottom and halfway up sides of ungreased 2-quart rectangular baking dish.
In another large bowl, stir together pumpkin, sweetened condensed milk, eggs, cinnamon, salt, and allspice. Pour into crust-lined baking dish.
Stir pecans into reserved crumb mixture. Sprinkle pecan mixture over pumpkin mixture.
Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Cool in pan on wire rack. Chill in refrigerator for up to 2 hours. Store covered in refrigerator.
About the Author
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com
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