Thursday, June 16, 2011

Father's Day Favorites

Because Father's Day occurs in the middle of June, we always have a celebratory dinner cooked on the grill. This year in addition to my husband, we will be celebrating with my son-in-law. Since my 2-year old grandson will be around I'm keeping dinner simple.

One of my summer's favorites is a grilled flank steak. After marinating a few hours it will be grilled to medium-rare and sliced on the grain. Baked potatoes finished on the grill so that they have a crisp and chewy skin and tossed salad make a complete meal.

Actually, Pecan Pie Bars, are the ultimate ending. My husband's favorite dessert is Pecan Pie but in the summer, I like to bake bars and not heat up the kitchen. Here's the recipe from Baking Baking and Beyond (Surrey Books, 2006).

Pecan Pie Bars

If pecan pie is one of your favorites, you’ll love these easy-to-make bars. For a fast, fabulous dessert, cut the bars into 2- or 3-inch squares, heat them slightly in the microwave, and top the warm squares with a scoop of vanilla ice cream and a spoonful of caramel sauce.


2 cups all-purpose flour
1/4 cup firmly packed brown sugar
3/4 cup butter, cut-up

2 1/4 cups firmly packed brown sugar
3 eggs, beaten
2 tablespoons butter, melted
1 1/2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted

Heat oven to 350°F with oven rack in middle.
Combine flour and brown sugar in bowl of a heavy-duty mixer. Add butter and beat on Medium speed until mixture resembles coarse crumbs.
Press the crust into bottom and slightly up sides of a 13 x 9-inch baking pan. Bake 12 minutes. The crust will be lightly browned.

Beat brown sugar, eggs, butter, and vanilla in same mixer bowl on Low speed until smooth. Stir in pecans. Pour into crust.
Bake 25 to 30 minutes or until set in center. A knife inserted in center will come out clean but wet. Cool on wire cooling rack before cutting. Refrigerate bars.

BAKER’S NOTE: Toasting the pecans concentrates their flavor. Bake on a small baking pan at 350°F about 6 to 8 minutes. Remove from the pan and cool before using.

1 comment:

James said...

Interesting read. I'm glad that you took the time to write.