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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Pecan Pie Bars with Walnut Shortbread Crust

This is a hearty holiday dessert which has some of the flavors of pecan pie, but without using corn syrup. These are best made the night before (or early in the day) to allow the shortbread crust to set. 

We really like adding toasted walnuts wherever we can because they are a nice filling addition and will take away the sweetness from things that may be too sweet.

Ingredients

Walnut Shortbread Crust:

1 cup unsalted butter, softened

1 1/2 cups toasted, finely chopped walnuts

2/3 cup packed light brown sugar

2 2/3 cups all-purpose flour

1/2 teaspoon salt

 

Pecan Pie Topping:

1/2 cup unsalted butter (brown the butter)

1 cup packed light brown sugar

1/3 cup honey

1 tbsp maple syrup

2 tbsp heavy cream

1/2 tsp salt

1 tsp cinnamon

2 cups toasted roughly chopped pecans

2 tsp vanilla

 

Cooking Directions

Heat the oven to 350F and prepare a 9x13 inch pan with cooking spray (or with foil or parchment paper, leaving enough hanging over so you can pull it out to cut).

Toast the walnuts (use a pat of butter in a skillet and toast until they are very nutty).

Using a mixer, mix the butter and brown sugar.  Add in the flour and salt and mix until together.  Add the toasted walnuts and combine.

Press the crust into the pan and bake for 25 minutes.

If you don't know how to brown butter, I put it into a saucepan or small skillet and cook on medium heat, stirring for around 5-8 minutes until it starts to get brown flakes and has a rich, nutty smell.

While the crust is baking, you can make the topping - after you brown the butter, this takes less than 10 minutes, so I like waiting until there is less than 10 minutes left in the baking time to work on this so I can pour it directly on top of the crust when it is done, and it doesn't have time to set on its own.

After browning the butter (browning is optional, you could just use butter), add the brown sugar, honey, maple syrup, cinnamon, heavy cream, and salt into the saucepan and stir over medium heat.  Continue to stir until it starts to simmer. Do not simmer (bubble up) for more than 1 minute or the topping may become too hard. Remove from the heat and the pecans and vanilla and combine.

Remove the crust from the oven and immediately pour the pecan over the crust, spreading it and smoothing it out to cover the entire crust.

Return the pan to the oven and bake for 15 minutes. 

Take the pan out and allow to completely cool before cutting.  We put these in the fridge overnight and they firmed up very nicely for cutting into squares. 

 

The crust before baking (the pan is sprayed)

The crust before baking (the pan is sprayed)

 

All the wet ingredients (we used dark honey from the farm)

All the wet ingredients (we used dark honey from the farm)

 

Pecan filling fully cooked (you can see the size of the rough chop here)

Pecan filling fully cooked (you can see the size of the rough chop here)

 

Pour over cooked crust (this crust was only cooked 20 minutes - 25 is better)

Pour over cooked crust (this crust was only cooked 20 minutes - 25 is better)

 

Spread and smooth and then return to the oven.

Spread and smooth and then return to the oven.

 

Allow to cool completely.

Allow to cool completely.

 

Cut. As with our cookie bars, we cut into 6 even squares and with these, cut each into 6 pieces.

Cut. As with our cookie bars, we cut into 6 even squares and with these, cut each into 6 pieces.

 

Serve. Pecan Pie Bars with Walnut Shortbread Crust.

Serve. Pecan Pie Bars with Walnut Shortbread Crust.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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