Pecan Pie Bars

CRUST:
2 cups flour, all-purpose
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter or margarine
FILLING:
1 cup brown sugar, packed
1 cup light corn syrup
1/2 cup butter or margarine, softened
4 eggs, slightly beaten
2 1/2 cups pecans, finely chopped
1 teaspoon vanilla

1. In a large mixing bowl stir together flour, granulated sugar and salt.  Using a pastry blender, cut in 3/4 cup of butter till the mixture resembles fine crumbs.  Press the mixture evenly into a greased 13x9x2-inch baking pan (can use glass pan).  Bake in 350 degree oven for 15 to 18 minutes or till lightly browned; set aside.

2. Combine all filling ingredients except pecans.  Mix together until well blended.  Stir in pecans.  Pour over warm crust.

3. Bake the bar cookies for 28 to 32 minutes or until the filling is set.  (Will look and set up like a pecan pie.)  Cool in the pan on a wire rack.  Cut into bars to serve.  Makes 20 to 32 bars.

Classic Spritz Cookies

INGREDIENTS:

2 sticks unsalted butter, softened

7 ounces granulated sugar (about 1 cup)

1tsp. vanilla 

1 tsp salt

1 egg

11 1/2 ounces all-purpose flour, sifted (about 2 1/4 cups)

Sanding sugar, sugar decorations, and candied fruits for decorating (optional)

DIRECTIONS:

1. Preheat the oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, vanilla bean seeds, salt, and cardamom on high speed, stopping often to scrape down the sides, until the mixture is light and fluffy, about 7 minutes total. Add the egg and beat again, stopping often to scrape down the sides and beater, until light and fluffy, 5 to 7 minutes.

2.  Stop the mixer and add the sifted flour all at once. Mix on the lowest speed just until the flour starts to incorporate with the butter mixture, 15 to 30 seconds. Stop the mixer and finish the job by hand using a large rubber spatula or wooden spoon. Take care to only mix until the dough is homogeneous.

3.  Press the dough into the tube of the cookie press, turning the tube as you go for even distribution of dough. Screw in the desired pattern and pipe quickly onto the surface of cool, clean metal baking sheets (do not use nonstick trays, silicone liners, or parchment paper). Work quickly and rhythmically; try not to stop as you pipe out the cookies. If you are not satisfied with the shape, scrape them off the pan with an offset spatula and reload the dough.

4.  Sprinkle with decorations, if desired, and bake for 5 to 7 minutes for small cookies, 7 to 9 minutes for larger ones, turning halfway through. Spritz cookies are traditionally baked to a pale golden-blond color, but baking until a bit darker yields a crispy cookie with toffee notes. Watch the cookies carefully for browning at the edges if you are aiming to make a lighter cookie. Remove from the oven and allow them to cool on their baking sheets for 5 minutes before loosening with an offset spatula and transferring to a cooling rack. Cool completely before serving. The cookies will keep in an airtight container for up to 3 days.

Vanilla Spritz Cookies

Classic Texas Sheet Cake

   Cake:

     2 cups Gold Medal™ all-purpose flour 

     2 cups granulated sugar

   ¼ teaspoon salt

       1 cup butter

  1 cup water

  3 TBSP unsweetened baking cocoa

     ½ cup buttermilk

     1 tsp baking soda

      1 tsp vanilla

     2 eggs, slightly beaten

    Frosting:

     ½ cup butter

     3 TBSP unsweetened baking cocoa

     6 TBSP milk

      2 1/2 cups powdered sugar

      1 tsp vanilla

      1 cup chopped pecans

DIRECTIONS:

Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.

In large bowl, stir together flour, granulated sugar and salt; set aside.

In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.

Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Texas Sheet Cake

Original Chex™ Mix

Ingredients:

• 4 1/2 cups Corn Chex™ cereal
• 4 1/2  cups Rice Chex™ cereal
• 1 cup mixed nuts
• 1 cup bite-size pretzels
• 1 cup Goldfish Baby Cheddar Crackers (or reg. size)
• 6 tablespoons butter or margarine
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Steps:

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Prep

• Pre-heat oven to 250°. Put cereal and seasoning mixture into ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.

Triple the recipe.  2 batches in large pan- 1 recipe in 9 x 13