Recipe: Pecan Pie Bars

A Pecan Pie Bar Recipe from Home Style Austin
The Taste Of Texas

The Texas Pecan.

No other nut will make a Texan stand up and sing “Deep In The Heart Of Texas” more than by the mere mention our great state’s tree: the Pecan. Click this link, if you think I’m kidding. :)

One of Texas’ most famous streets, 6th Street runs through the heart of downtown Austin into the setting sun to the west. Many folks – even locals – don’t know the history of this street’s original name: Pecan Street. Read this interesting blurb from the Pecan Street Festival‘s website:

“When Edwin Waller designed Austin’s street grid, he named north-south streets after Texas rivers and recommended numeric designations for east-west streets. Instead, they were named after trees. That decision was later reversed, and they were renamed with numbers. Though Pecan Street became Sixth Street, the festival honors its original name.”

Whether you were born here or moved here, this Pecan Pie bar recipe is a tasty Texas treat that will delight the young and young at heart!

Foodie Tips:

❤  While these “set” in the fridge, I prefer my pecan bars served at room temperature. Think soft and chewy.

❤  I amped this recipe up with the addition of Texas-made Falfurrias Brand Butter and Pecan Street Rum, which is distilled just outside Austin’s city limits, in Pflugerville. After one taste of the rum in hot chocolate I was hooked!

Ingredients:

For The Crust:
1 ¼ Sticks (10 Tablespoons)  |  Unsalted Butter, Room Temperature
3 Tablespoons  |  Granulated Sugar
1 Large  |  Cage Free Egg
3/4 Teaspoon  |  Pure Vanilla Extract
1 Cup + 2 Tablespoons   All-Purpose Flour
¼ Teaspoon  |  Baking Powder
1/8 Teaspoon  |  Kosher Salt

For The Top:
1 Stick (½ Cup)  |  Unsalted Butter
¼ Cup  |  Light Corn Syrup
¼ Cup  |  Pecan Street Rum, Yee Haw! (optional)
3/4 Cup  |  Light Brown Sugar, Packed
1 Tablespoon  |  Heavy Cream
½ Pound  |  Texas Pecans, Chopped
How To Make Pecan Pie Bars

What To Do:

1. Preheat your oven to 350°F.

2. To prepare the crust, beat the butter and sugar in a medium-sized bowl with an electric mixer or KitchenAid. Gosh, I love my KitchenAid! Beat until light, about 3 minutes. Add the eggs and vanilla and mix well.

3. Sift together the flour, baking powder and salt. Mix the dry ingredients into the butter batter on low speed until everything is well-combined.
How To Make Pecan Pie Bars

4. Press the dough into an ungreased 8″ x 8″ baking dish, forming an edge like you would a pie crust (see above). While forming, lightly sprinkle the dough and your hands with flour to make things easier (the dough will be a bit sticky).

5. Bake the dough for 15 minutes until it has set, but not browned. Set the crust aside to cool and head on to step 6!

6. To make the topping, combine the butter, corn syrup, rum (if using) and brown sugar in a large saucepan. Cook over low heat until the butter is melted, stirring with a wooden spoon along the way. Raise the heat and boil for 3 minutes. Remove from heat.
How To Make Pecan Pie Bars

7. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the gooey topping between the crust and the pan. Bake for 25-30 minutes until the topping has set. Remove from the oven and allow to cool.

8. Wrap your dish with plastic wrap and refrigerate until cold. Cut into bar-sized pieces and transfer to a serving plate.

Yield: About 9 servings. Enjoy them one by one!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaul.KWRealty.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes – there’s more than 50 recipes here on the Home Style Austin blog!

Pecan Pie Bars

Served Solo Or With An Ice Cream Sidekick, Pecan Bars Are Delicious!

 

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Recipe: Cheesy Carrot Dog Treats

Cheesy Carrot Dog Treats Recipe
An Easy Pack Pleaser

This is a treat recipe that my Doggies have enjoyed for many birthdays. So this month when my SuperLabby Harley turned 11, we knew exactly what to do!

This “mini muffins” recipe is surprisingly easy to make and we hope your pack digs it as much as ours.

Always check with your Vet about which foods are appropriate for you to share with your pet. Enjoy!

Ingredients:

1 Cup   All-Purpose Flour
1 Cup  |  Whole Wheat Flour
1 Tablespoon  |  Baking Powder
1 Cup  |  Cheddar Cheese, Grated
1 Cup  |  Carrot, Grated
2  |  Cage Free Eggs
1 Cup  |  Milk
¼ Cup  |  Vegetable Oil

What To Do:

1. Grease a mini muffin tin with baking spray.

2. Combine the two flours and baking powder; mix well.

3. Add the cheese and carrots and mix well with opposable thumbs and the rest of your fingers.

4. In a separate bowl beat the eggs and whisk in the milk and oil. Pour the batter over the dry mixture and stir gently by hand or with a wooden spoon until everything is mingling well.

5. About this time preheat your oven to 350°F. While it’s preheating…

6. …Fill the mini cups to just underneath the top of the pan. Bake 20-25 minutes until an inserted toothpick comes out clean.

7. Cool and serve. You just became your pup’s superhero! Again, and again!

Yields about 24 tail-waggin’ treats. 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Harleys 11th Birthday

Harley’s 11th Birthday Pic ~ He’s Never Looked Happier!

 

 

 

Chocolate Chip Oatmeal Cookie Recipe

A Chocolate Chip Oatmeal Cookie Recipe From Home Style Austin
My Favorite Cookie

This recipe is a family favorite and I whipped up a few batches for the holidays … because cookies make everything better! What makes this my favorite? I think it’s the special blend of chocolate, oatmeal, pecans and two sugars that do not disappoint the tastebuds.

Foodie Tips:

  At an early age I quickly learned that here in Texas that “nuts” is an abbreviation for “Texas Pecans.”

  If you like chewy cookies like I do make sure and don’t bake these too long!

Ingredients: 

1 Cup  |  Crisco
1 Teaspoon  |  Vanilla
1 Cup  |  Sugar
½ Cup  |  Brown Sugar (firmly packed)
2  |  Cage Free Eggs
1 Teaspoon  |  Baking Soda
3 Teaspoons  |  Baking Powder
1 ¾ Cups  |  Flour
1 Cup  |  Oatmeal
1 Cup  |  Nuts (a.k.a. Texas Pecans)

Directions: 

1. Preheat oven to 350°F. That was easy!

2. Combine shortening, vanilla and sugars and cream well. Add well-beaten eggs and blend thoroughly.

3. Sift soda and baking powder with flour and add to the creamed mixture.

4. Add oatmeal and nuts and blend.

5. Drop on cookie sheet with a cookie scoop or teaspoon.

6. Bake at 350°F for 15-20 minutes. Remove from oven and let rest on a cooling rack.

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Stuffed Cornbread Recipe

A Spicy Stuffed Cornbread Recipe by Home Style Austin
Cornbread With A Kick

This week with cold, icy weather blowing into Austin, there’s nothing I like better than cooking in a warm kitchen.

This spicy stuffed cornbread recipe packs a flavorful kick and will transform mere yellow cornbread mix into a sensationally savory dish that you can eat solo or paired with your favorite main course, like my family’s recipe for homemade chili.

You’ll never think of mere cornbread the same way again! And it surely warms-up the chilliest of days … and nights.

Foodie Tip:

  For an extra-savory dish you can add some browned beef or chorizo to amp-up the cornbread.

Ingredients: 

the stuffing:

15.25 Ounce Can  |  Whole Kernel Fiesta Corn, Drained
15 Ounce Can  |  HEB Texas Style Borracho Beans With Shiner Bock, Drained
7 Ounce Can  |  Diced Green Chiles, Drained
1  |  Fresh Jalapeño, Diced (Including Seeds)
To Taste  |  Fresh Cracked Black Pepper
1 Pat  |  Butter (I suggest Falfurrias Brand Butter)
2 Cups  |  Colby Jack or Cheddar Cheese, Shredded
2-3  |  Green Onions, Sliced Thin (Optional Garnish)

the cornbread: 

You can use your favorite packaged cornbread or if you’re shy of one, here’s a recipe I like to make from scratch:

1 ¼ Cups  |  All-Purpose Flour
¾ Cup  |  Quaker Brand Enriched Corn Meal
¼ Cup  |  Sugar
2 Teaspoons  |  Baking Powder
½ Teaspoon   |  Salt
1 Cup  |  Whole Milk
¼ Cup  |  Vegetable Oil
1  |  Cage Free Egg, Beaten

Directions: 

0. Preheat oven to 400°F (or to the baking temperature specified for your chosen cornbread recipe).

Making The Filling For Spicy Stuffed Cornbread
1. In a medium-sized bowl, combine the first five ingredients for the stuffing. Set aside.

2. Prepare your cornbread mix according to package instructions. If making the scratch cornbread recipe (from above) combine all dry ingredients together. Add the milk, oil and egg and stir. Set aside.

3. Butter a 9-inch square skillet or pan. Place the skillet (or pan) into your warm oven for about 5 minutes.

Spicy Stuffed Cornbread About To Go Into The Oven
4. Remove your warmed skillet from the oven. Add half your cornbread mixture into the skillet. Top the cornbread mixture with your stuffing mixture. Add 1 cup of the cheese on top then pour the rest of the cornbread mixture on the very top.

5. Bake for about 25-30 minutes or until light golden brown and a knife or wooden pick inserted in the center removes clean.

6. Remove the stuffed cornbread from the oven, sprinkle the last cup of cheese on top then return to the oven until the cheese is bubbly awesome.

7. Remove the cornbread from the oven, garnish with some green onions (if you’d like) the let rest a few minutes.

How To Make Spicy Stuffed Cornbread
Serve warm and enjoy!

Austin Realtor Joe Paul Reider

 

 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Stuffed Cornbread Is Tasty And Delicious

Spicy Stuffed Cornbread Recipe

Pineapple Cookie Recipe

A Pineapple Cookie Recipe By Home Style Austin
Fabulously Fruity 

I had never heard of a pineapple cookie until last year when I first enjoyed these tasty treats. I’m a huge fan of pineapple and my friends who have had these have said they’re really good. So let’s get started!

Foodie Tips:

  • The only thing sadder than a wet blanket is a soggy pineapple cookie. Make sure and drain the pineapple.
  • I’m confident iodized salt is most often used for this recipe. I’m a salt lover and have five salt varieties in my kitchen. I used a kosher salt for these cookies and was treated to a little kick of salt in-between the pineapple nuggets. I liked.
  • I recently purchased a cookie scoop which makes forming cookies a snap. Give it a squeeze and see!

Ingredients: 

1 ¾ Cups  |  All-Purpose Flour
½ Teaspoon  |  Soda
¼ Teaspoon  |  Baking Powder
¼ Teaspoon  |  Salt
½ Cup  |  Brown Sugar, Firmly Packed
½ Cup  |  Sugar
½ Cup  |  Shortening
1  |  Cage Free Egg
1 Teaspoon  |  Vanilla Extract
½ Cup  |  Crushed Pineapple, Drained
½ Cup  |  Chopped Nuts (“nuts” is an abbreviation for Texas pecans)

Directions: 

0. Preheat oven to 375°F.

1. Combine flour, soda, baking powder and salt; set aside.

2. Combine sugars and shortening in a large mixing bowl (I used my Kitchen Aid); cream well.

3. Beat egg and vanilla into creamed mixture.

4. By hand stir-in the pineapple and nuts.

5. Fold-in half of the dry ingredients from step 1 above into the creamy mixture. Hand mix until well blended. Add/mix/blend the last half of dry ingredients.

6. Drop rounded tablespoonfuls of the cookie dough onto a greased cookie sheet.

7. Bake until light golden brown, about 12-15 minutes. If the first batch turns out a bit crispy, reduce the baking time on the next go.

Yields: About 24 cookies

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!