Pecan Pie Bars for a Crowd Recipe

Prep: 20 min. Bake: 45 min. MAKES: 72 servings

Ingredients

        6 cups all-purpose flour

  1-1/2 cups sugar

  1 teaspoon salt

  2 cups cold butter, cubed

  FILLING:

  8 eggs

  3 cups sugar

  3 cups corn syrup

  1/2 cup butter, melted

  3 teaspoons McCormick® Pure Vanilla Extract

  5 cups chopped pecans

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. 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. 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: 6-8 dozen.

BEST PEACH COBBLER EVER

Easy Peach Cobbler

Ingredients

1/2 cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Ground cinnamon or nutmeg (optional)

Preparation

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, 

stirring just until dry ingredients are moistened. 

Pour batter over butter 

(do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

ORANGE SHERBET DESSERT

 








INGREDIENTS 1½ cups whipping cream ¼ cup sugar ½ teaspoon vanilla 11 oz. box Nilla Wafers, finely crushed 1.5 quart sherbet, softened
INSTRUCTIONS Beat the whipping cream with the sugar and vanilla until fairly stiff. In medium bowl, combine 1 cup of the whipped whipping cream with the crushed Nilla Wafers, (reserving 1 cup of the Nilla Wafer crumbs for the top). Spray the bottom of a 9 x 13 glass pan and press the cookie crust mixture on the bottom. Spread softened sherbert over the top evenly. Spread remaining whipped whipping cream over sherbet. Sprinkle remaining cookie crumbs over the top and freeze. Let set in freezer at least 3 hours before serving.

Pineapple Upside Down Cake

CAKE MIX PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

1 (18 ounce) box yellow cake mix

3 eggs (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

1 cup dark brown sugar

1/4-1/2 cup butter

1 (20 ounce) can pineapple slices

1 (8 ounce) jar maraschino cherries (optional)

walnut halves (optional)

Directions:

1

Follow instructions on cake box for making an oblong single layer cake.

2

Prepare cake batter and set aside.

3

Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.

4

Sprinkle brown sugar generously over the butter.

5

Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.

6

Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.

7

Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).

8

Pour cake batter on top of the pineapple/cherry/nut mixture.

9

Place in oven and bake as directed on cake box.

10

As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.

11

If you wait too long the sugar will harden and be difficult to remove.

12

Note: Peaches may be used in place of pineapple.

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet) 1/2 cup oil  1 stick butter 3 Tablespoon cocoa 2 cups sugar 2 cups flour 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla
Frosting:
1 stick butter 3 Tablespoon cocoa 6 Tablespoon of cream or milk 1 teaspoon vanilla extract 3 3/4 cups confectioner's sugar
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.
Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Caramel and Chocolate Pecan Bars

Ingredients

For the crust:

2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup unsalted butter, softened

1 cup pecan halves

For the topping:

2/3 cup unsalted butter

1/2 cup firmly packed brown sugar

1 cup semisweet chocolate chips

Instructions

To make the crust:

Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.

Press onto bottom of ungreased 9″x 13″x 2" baking pan. Place pecans evenly over top of crust.

To make the topping:

Preheat oven to 350.

Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.

Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.

Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.

MOIST CHOCOLATE CAKE FROM SANDRA

2 c plain flour

2 c sugar

3/4 c cocoa

2 tsp. baking soda

1 tsp. baking powder

pinch salt

1/2 c oil

1 c milk

1 c hot coffee

2 eggs

Put all in a bowl and mix. Pour into greased baking pans and bake at 350 for 35