I noticed that you have 1/4 to 1/3 cups for both sugars and corn syrup, and since you make these wondering if you have a tendency to choose the 1/4 or the 1/3 more often and why? sorry about not asking this in my last note. Dee
----- Original Message ----- From: "Marilyn DeWeese" <[email protected]> To: <[email protected]> Cc: <[email protected]> Sent: Wednesday, November 11, 2009 8:12 AM Subject: [CnD] PECAN PIE BARS PECAN PIE BARS 1/4 - 1/3 c. white sugar 1/2 c. butter 1 tsp. vanilla 1 egg 1 1/2 c. flour 1/4 - 1/3 c. brown sugar, packed 1/4 - 1/3 c. corn syrup 1 tsp. vanilla 2-3 eggs 1 c. broken pecans 1. Mix white sugar, butter, vanilla and egg. 2. Stir in flour. Mix well. 3. Press dough in the bottom and 1/2 inch up sides of ungreased 9x13 pan. Flour fingers if dough is too sticky. 4. Bake at 350 degrees for 10-15 minutes or until edges are browned. 5. Combine brown sugar, corn syrup, vanilla and eggs. Beat well. 6. Stir in pecans. 7. Pour over crust. 8. Bake at 350 degrees for 25-30 minutes or until set. Loosen edges from side of pan while warm. Cool completely. Cut in bars. Cover and refrigerate bars. This is my substitute for pecan pie. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
