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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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!

Firecracker Coleslaw Recipe

Firecracker Coleslaw Recipe From Home Style Austin
Bring Color And Flavor To Your Table

With our taste buds searching for a different kind of slaw we rested on this firecracker coleslaw recipe which we find perfect for the Fourth of July and family BBQs.

This is a colorful dish that’s fresh, crunchy and packs some delightful heat thanks to our trusted friend – the jalapeño. In coleslaw? Keep it tastefully weird, right?! This dish is extremely flexible and you can experiment by introducing your own favorite ingredients.

We never stray too far away from the original recipe.

Foodie Tips:

  Ingredients that sometimes make a cameo in our dish include fresh crumbled bacon or some chopped Texas pecans.

  For those searching for less heat you can reduce or eliminate the fresh jalapeño or add a bit more cabbage.

Ingredients:

The Dressing
1 ½ Tablespoons  |  Salt
1 Clove  |  Garlic, Minced
½ Cup  |  Cider Vinegar
⅓ Cup  |  Sugar
2 Tablespoons  |  Mustard (We’re keen for Trader Joe’s Garlic Aioli Mustard)
2 Tablespoons  |  Vegetable Oil
2 Tablespoons  |  Juice From The Jar Of Pickled Jalapeños (from below)
1 ½ Teaspoons  |  Hot Sauce (we used Hot Picapeppa Sauce)
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Teaspoon  |  Celery Seed

The Slaw
½ Small  |  Green Cabbage, Cored and Shredded
½ Small  |  Red Cabbage, Cored and Shredded
3  |  Carrots, Peeled and Grated
1 Each  |  Red, Green and Yellow Bell Peppers, Seeded and Thinly Slivered
2  |  Fresh Jalapeño Peppers, Seeded and Thinly Sliced
2 Tablespoons  |  Minced Pickled Jalapeño Peppers

Directions: 

1. To prepare the dressing combine the salt and garlic in a large mixing bowl by pressing them together with the back of a spoon to make a paste.

2. Add the remaining eight dressing ingredients and whisk until everything is well-combined. Set aside.

3. Add the six slaw ingredients to the dressing and toss/mix well. Let the slaw rest in your fridge for 30 minutes or up to a few hours. This slaw is best served fresh but will last into the following day.

Yield: 10+ servings (enough for a family picnic or party)

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!
Home Style Austin Firecracker Coleslaw Recipe

Pumpkin Cranberry Muffin Recipe

A Pumpkin Cranberry Muffin Recipe By Home Style Austin
A Fall-time Flavor Favorite

My first adventure to Kerbey Lane Cafe was with Linda, the Editorial Director of Enlightenment Magazine. Linda is a great friend and a fellow fan of interior design and beautiful lighting. She lives in New Jersey and was recently traveling thru Central Texas so we hoped our first visit to Kerbey Lane Cafe wouldn’t disappoint. And it didn’t!

We loved Kerbey Lane’s California Omelette, Rocky Road Pancakes and our sensational server so much (thank you, Masani) that we all left with boxes of the cafe’s pancake mixes so we could enjoy a little Kerbey Lane in our own kitchens. Kerbey Lane offers 7 pancake options to choose from and the mixes can create breads, cookies, waffles, muffins in addition to awesome pancakes. For folks living outside the Austin area you can order their mixes online and taste the goodness from your own kitchen creations, too!

This Home Style Austin muffin recipe brings the best of fall with the time-honored “flavorites” – pumpkin, orange juice, cranberries and good ole Texas pecans. Go on . . . take your tastebuds into outer space!

Just Two Of Kerbey Lane Cafe's Pancake MixesIngredients: 

1  Cup |  Butter, Melted
1  |  Cage Free Egg
1 Cup  |  Orange Juice
1 Cup  |  Granulated Sugar
16 Ounce Box  |  Kerbey Lane Cafe Pumpkin Pancake Mix
2 Handfuls  |  Dried Cranberries
Handful  |  Texas Pecans, Chopped (optional)

What To Do:

0. Preheat oven to 325°F.

1. In a medium bowl blend together the butter, egg, orange juice and sugar. I love my KitchenAid!

2. Add the pancake mix and blend well.

3. Fold-in the cranberries and pecans (if using) with a spatula or spoon.

4. Using a cookie scoop, spoon batter into silicon baking cups or muffin tin lined with baking cups. If you don’t have a cookie scoop you’re missing out! Bake for 25-30 minutes or until a knife inserted into the middle of one of the cupcakes comes out clean.

Yields: 18 (or so) muffins

I hope you enjoy these muffins as much as I do! I love the Kerbey Lane mixes so much I now include a box or two in my new homeowner gift baskets which have become a gift-giving (and receiving) favorite.

~ Joe Paul Reider

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