Tuesday, November 15, 2011

Time for Food

This is the time of year when everyone starts talking about food. Gaby and Dina have been asking about our traditional Thanksgiving dishes and are going to share the Guatemalan holiday favorites. I'm already a big fan of their punch and am looking forward to making it again soon - maybe this week.

We're passing along recipes from Alabama to Texas to Washington to Guatemala for dressing and sweet potato casserole. Everyone makes their dressing differently, and it's hard to tell someone what YOUR recipe is. Once the cornbread is made, then you just start adding the chicken broth and veggies and herbs until it's like you want it. I'm sure I'll make it with a daughter this year, so we'll write down exactly what we do - this time.

Mike and I christened our new mixer last month with a delicious recipe - Pecan Cheesecake Bars - and since a few people have asked for it, I thought I would post it here. I even took pictures for the momentous occasion of my actually cooking something.

The recipe is from this cookbook.

Makes me want to go back to the Red Rooster and sew and eat and laugh and eat some more. On well....

Here is the unveiling of the mixer.

We kind of shared duties, but he got the fun part of putting things in the mixer while I was stuck chopping pecans.

The flour, brown sugar and butter are mixed with a pastry blender along with the pecans and patted into a pan for the bottom layer.

The cream cheese, sugar, vanilla and milk are mixed to make the center filling.

After this has baked and cooled, the topping of brown sugar, corn syrup, butter and eggs along with more pecans is added.

After another baking, this is what it looks like.

Yummy with a glass of milk.


1-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar, divided
1/2 cups butter, softened
2 cups finely chopped pecans, divided
2 (8-oz) pkg cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 tsp vanilla extract
1/2 cup light corn syrup
1/2 cup butter
3 large eggs, lightly beaten

Preheat oven to 350 degrees. In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly in bottom of a 13 x 9 inch baking pan; bake for 10 minutes. In a medium bowl, combine cream cheese and sugar; beat at medium speed with an electric mixer until smooth. Add milk and vanilla, beating until well combined; pour over cooled crust. Bake for 15 minutes; remove from oven and cool for 10 minutes. In a medium bowl, combine 3/4 cup brown sugar, corn syrup, melted butter and eggs. Stir in 1-1/2 cups pecans. Pour brown sugar mixture over cream cheese mixture. Bake for 40 to 45 minutes or until center is set. Makes 2 dozen.

I'm going to go wait for the thunderstorms I was promised by the Weather Channel.

1 comment:

  1. Excellent recipe!! I have to make it!
    I´m really glad you liked the punch, just remember to add more water this time; unless you want it as ice cream topping again hahaha ;)

    A big hug