By Teri Cayton
The Parsons Advocate
Sometimes LIFE throws you a curve ball and upsets the whole apple cart. When that happens you just have to pick yourself up by the boot straps and soldier on. I have had a lot of curves thrown my way and sometimes it even felt like the old bean ball straight to the head. If you let this type of stuff get in your way, just remember Momma Said, “Don’t sweat the small stuff, because that is all it is, just stuff.”
I have a really hard time forgetting things and that is something I have to try and resolve. When bad memories out-way the good ones, your life is going in the wrong direction. I try really hard to look ahead and not back but sometimes those demons sneak up and give you a wet willy right in the ear.
I will start feeling better because the days are getting longer and that means more sunlight for my brain. I already have some ideas cooking in the ole bean and that gives me something to look forward to. Last year I tore my back deck off and replaced it with the boards that never rot. Now I have a pile of 2x6x12’s in my yard that I think I am going to use to build a greenhouse.
I am sure I have plenty and I might have to buy some 2×4’s and the fiberglass panels to let the sun shine in. it shouldn’t be too hard, but things are always easier in my brain than on paper so we will just have to wait and see how it all turns out. Wish me luck and I might even include a picture when I am done.
Cholate Pecan Pie Bars
Ingredients
Shortbread Crust
• ¾ cup all-purpose flour
• ½ cup powdered sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ cup butter, softened
Pecan Pie Filling
• 2 cups (10 oz) pecans, toasted and roughly chopped
• 1 cup (6 oz) bittersweet chocolate, finely chopped
• 2 large eggs, at room temperature
• ⅔ cup corn syrup
• ⅔ cup dark brown sugar
• 2 tablespoons butter , melted
• 1 tablespoon vanilla extract
• ½ teaspoon salt
Instructions
To Make the Crust
• Preheat the oven to 350°F (180°C). Butter and line an 8×8 inch baking dish with parchment paper. Set aside.
• In a large bowl, combine the flour, powdered sugar, cornstarch and salt.
• Rub in the butter with a pastry blender or your fingers until the mixture comes together into a dough.
• Press evenly into the prepared pan, prick all over with a fork and bake for about 15 minutes, until the crust is pale golden and looks dry on the surface.
• Remove from the oven and set aside.
To Make the Filling and Bake
• In a medium bowl, whisk together the eggs, corn syrup, brown sugar, butter, vanilla extract and salt until smooth.
• Stir in the pecans and chocolate, then pour evenly over the crust.
• Bake for about 30 minutes, until the filling is puffed around the edges and slightly jiggly in the middle.
• Let cool completely before cutting into 9 squares. Store bars loosely covered at room temperature for up to 3 days or refrigerated for up to 5 days.
