It would be easier to make smaller ones and have one in the freezer. I was wondering what you thought about dividing it up between some smaller pans, say 8 or 9 inch round cake pans, mini loaf pans, or a couple of 5×7 pans.
#My recipes pecan squares free
I’m wondering for this year if the Crumb Cake recipe from “Gluten Free Baking Classics” is adaptable for pans other than the tube pan. My family and I love your Crumb Cake recipe for Christmas morning, and I always make it a day ahead (or earlier and freeze it).
Thanks so much for this recipe! My husband and I can’t wait to try them (and he’s not even gluten free)! Bars can be wrapped with plastic wrap and then with foil and stored in freezer for up to three weeks. Best when eaten within four days of baking. Serve at room temperature or slightly chilled. Cut into 16 squares (or triangles) and remove from baking pan. Cool on a wire rack and then chill before cutting into bars. Bake in center of oven for about 25 minutes until center is set.Beat the eggs in a small bowl and quickly whisk into saucepan.Combine sugar, corn syrup, butter, and salt in heavy saucepan over medium heat stir frequently until sugar is dissolved.*Find my Brown Rice Flour Mix in the Guide to Flour Mix section of this blog.ġ/3 cup unsalted butter (or Earth Balance) Bake in center of oven for 10 minutes or until very light golden.If you pack it too loosely, the crust will be a bit crumbly).
Gently press into bottom of baking pan (if you pack the dough too densely, the crust will be hard to get out of the pan. Add butter and mix on low speed until crumbly.
I set to work and created gluten-free pecan pie bars good enough to satisfy all the pecan pie lovers in my life. And they had to be faster and easier to make. I was looking for something more– more like pecan pie in terms of taste and complexity, but with a simple cookie crust. As I started looking through trusted cookbooks, it seemed that most recipes resulted in a variety of cookie-like bases topped with a thin, sweet layer of pecans. But I’d never tasted one that I liked well enough to ask for the recipe. They inevitably show up on holiday cookie trays and picnic tables. I’ve tasted a lot of pecan bars in my life. When the sheer delight of being able to turn on a light switch started to wear off, I went back to the kitchen and baked up a batch of these delectable treats for the weekend (and so I could take a picture for you). Even though my lights came back on this past Tuesday afternoon, I still feel emotionally spent and physically exhausted from the eight days without power (and I was one of the lucky ones – I still have my house …….and my roof). I made do.Īnd now ten days later, it’s as though I’ve been crawling out of a long, dark hole. I found a quarter of a bag of leftover potato chips from my husband’s mid-October tailgate party at the Giants game – and I ate them all with a lot of red wine. I drank hot chocolate with marshmallows every single day (yes, really). I ate pasta more times in a week than I usually do in three months (it’s easy to cook on a gas stove top). I lit candles and walked around with a flashlight. We lost electric power for eight long days and nights. I meant to write about my recipe for pecan pie bars at the beginning of last week but I was punched down by a super-storm.
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