CARAMEL-PECAN BARS

A recipe from Southern Living - Nov '09 Delicious! Most wonderful - makes me think of a Pecan Pie, but not as sweet.

CARAMEL-PECAN BARS

Makes about 2 dozen -

3-1/2 cups coarsely chopped pecans

2 cups all-purpose flour

2/3 cup powdered sugar

3/4 cup butter, cubed

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup butter

3 Tbsp. whipping cream

1. Preheat oven to 350 degrees. Line bottom and sides of a 13x9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Arrange pecans in a single layer on a baking sheet. Bake pecans at 350 degrees for 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven to wire rack. Cool completely (about 15 minutes).

3. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.

4. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool completely on a wire rack (about 15 minutes).

5. Bring brown sugar and next 3 ingredients to a boil in a 3-qt sauce pan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

6. Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly. Remove from oven to wire rack; cool completely (about 30 minutes). Lift baked bars from pan, using aluminum foil sides as handles. Transfer to a serving plate, and cut into 2-inch squares.

THE MOST WONDERFUL BROWNIES - EVER!

Many years ago when we first moved to Virginia - a very dear friend gave me this recipe and I've been using it since that time. My very favorite!

MARSHMALLOW BROWNIES
2 cups nuts (optional) chopped
2 sticks margarine or butter
7 tablespoons cocoa (dry stuff)
1-1/3 cup flour
2 teasp vanilla
2 cups sugar
4 eggs

Marshmellows (small ones)
Cream sugar and margarine together first then mix other ingredients and pour into greased pan. Bake at 350 degrees about 20 minutes - just before removing from oven, add marshmallows and let them melt until golden brown. Remove and immediately spread icing. (It is very, very runny and goes all along the side - wonderful good) (I usually let it cook on very low while the brownies are baking so I can immediately pour it all over the brownies.

ICING
2 cups confectioners sugar
2 tablespoons margarine or butter
1 teasp vanilla
1/4 cup cocoa - (or 4 Tablespoons)
8 tablespoons canned milk (sm can 5 oz) (a little over 1/2 cup)

I bake them in a glass 9X13 pan for about 25 minutes as I usually do not add the marshmellows.

Oatmeal/Coconut/Nut Crisps

OATMEAL/COCONUT/NUT CRISPS
2 c. butter (or regular margarine)
2 c. brown sugar, firmly packed
2 c. sugar
2 tsp vanilla
4 eggs
3 c. sifted flour
2 tsp salt
2 tsp baking soda
6 c quick-cooking rolled oats
3/4 c flaked coconut
3/4 c chopped nuts (I used English Walnuts - but Pecans are delicious)

Cream together butter and brown and white sugars until fluffy. Stir in vanilla; then add eggs, one at a time, beating after each addition.

Sift together flour, salt and baking soda. Add to creamed mixture. Stir in rolled oats and coconut. (This is a very thick mixture) Drop by teaspoonfuls about 2" apart onto well-greased baking sheet. (I use the Air-bake and do not grease)

Bake in moderate oven (350 degrees) 10 to 15 minutes (I baked for 11 minutes). Cool cookies on racks. Makes 14 dozen. (This is one of my very favorite cookie recipes because it makes so many, and they do freeze well.)

I have also added raisins and love them, but not everyone is fond of these little thingees!