It is the time of year when everyone is sick (been there, done that) and I don’t want to do it again. What ever this sickness is it is hitting everyone in a different way. If it is this bad this early in the season, I hate to see what is going to happen when winter gets here. Momma Said, “Break out the chicken soup and Vick’s salve.”
Mom used Vick’s for everything from ear aches, sore throats and stuffy noses. If you can stand it, she even used it for hemorrhoids. It will definitely make you sit up and pay attention! It seemed as if she had a fix for everything. That comes from making every cent count on a tight budget.
It won’t be long before thanksgiving is upon us once again and I hope everyone has something to be thankful for. It has been a trying year for our family and I hope we can move past these losses and life will be bright once again. Momma Said, “Look ahead to a brighter day.”
I wish for everyone to have a safe and enjoyable Thanksgiving, be kind to people and always remember those who have gone before us. It is to them that we give thanks for what we know and love today.
Best Ever Pecan Bars
makes a 9×13 pan
(serves 18)
Crust:
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup Karo light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped
For the crust,
beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and vanilla, mix well. Sift together the flour, baking powder and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping,
combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
