By Teri Cayton
The Parsons Advocate
Christmas will soon be upon us and it will be another chapter written in the book of life. My chapters are starting to add up and I don’t know where the story will go. Momma Said, “if you have written the beginning and not the end, you still have many stories to go.”
I don’t really think if my life was a book, not many people would be interested in reading it. Not much of a story line or even a plot, just a soul wandering around trying to make the best of the cards dealt. I think I have been playing Go Fish when I should have been playing Texas Hold-em.
I guess that is all anyone can do, try to do right and treat people the way you would want to be treated. Sometimes that is very hard to do, but just hold your tongue and be the better person. With some people that is very hard to do so take a breath and smile, sometimes that is harder on the other person that blowing up.
Just remember Santa is keeping tabs so you better be good. Spread cheer when you can and take the high road to better enlightenment. If you put good out, we hope that good will come back so do your best to be the better person in life because someday we all have to answer for our actions.
Pecan Pie Bars
Ingredients
For the Crust:
• 2 cups all-purpose flour
• 1⁄2 cup granulated sugar
• 1⁄4 teaspoon salt
• 3⁄4 cup unsalted butter, cold and cut into small cubes
For the Filling:
• 2⁄3 cup brown sugar, packed
• 1⁄3 cup all-purpose flour
• 1 teaspoon salt
• 1 1⁄2 cups corn syrup
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups pecans, chopped
Instructions
• Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×13-inch baking pan with parchment paper. Leave some paper hanging over the side for easy removal.
• In a large bowl, whisk the flour, sugar, and salt. Then, using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
• Press this mixture firmly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden. Remove from oven and set aside.
• While the crust is baking, prepare the filling. In a large bowl, mix the brown sugar, flour, and salt. Whisk in the corn syrup, eggs, and vanilla until smooth. Fold in the chopped pecans.
• Pour the filling over the hot crust. Bake for an additional 30-35 minutes, or until the filling is set and the top is a deep golden brown.
• Let the bars cool in the pan on a wire rack then cut into squares or rectangles. Serve and enjoy!