Pecan Pie Bars

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with parchment, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.

Handmade Eggnog in Quantity

One of my favorite memories of living in Paris is making eggnog with my dear friend, Sue. What made it special was that we made the entire recipe and beat the large quanity of egg whites to a beautiful fluff by hand with a tiny wooden-handled egg beater. After all the hard labor that entailed, we figured we weren't required to let it "rest" for the requisite 3 hours the Joy of Cooking recipe suggests...

Beat 12 egg yolks.

Gradually beat in 1 lb. of confectioners' sugar.

Add 2 cups of brandy very slowly, beating constantly.

Still beating constantly, add 2 quarts whipping cream.

Refrigerate covered for 3 hours.

Beat 12 egg whites until stiff (not dry).

Fold lightly into the other ingredients.

Serve sprinkled with freshly grated nutmeg.

The recipe actually suggests that you might wish to add a little more spirit to the recipe, quoting Mark Twain's observation that "too much of anything is bad, but too much whiskey is just enough!" Once you try this stuff, you'll never drink that nasty store-bought goo again. Make plans for a nap...

Perfectly Natural Vanilla Ice Cream

Everyone in this household is a purist; when it comes to ice cream, vanilla always wins the day. This is the most delectable homemade ice cream we've ever churned out. And I love that it has no processed sugar!

Ingredients
3 egg yolks
1/2 cup maple syrup
1 tbsp arrowroot
3 cups heavy cream, not ultrapasturized

Directions
Beat egg yolks and blend in remaining ingredients. Pour into your ice cream maker and process according to instructions. For ease of serving, transfer ice cream to a shallow plastic container, cover and store in the freezer (duh).

Okay, I just have to make a plug here for Michael Rechiutti's Extra Bitter Chocolate sauce (kinda blows the sugar thing)... but fresh berries in season are nice, too.

7-Layer Cookie Bars

Seven ingredients, technically...

1 1/2 c. graham cracker crumbs
1 c. chocolate chips
1 c. butterscotch chips
1 c. coconut
1 c. chopped nuts

Melt 1/2 cup butter in a 9"x13" pan. Layer ingredients in this order: crumbs, chocolate chips, butterscotch chips, coconut, and nuts. Pour 1 can sweetened condensed milk over layers. Bake at 350 degrees F. for 30 minutes. Cut and remove while warm.

These will disappear faster than you can say "they're done!"
-- better make a double batch!

Rolled Sugar Cookies

Just in time for Easter, here's the perfect recipe for a sugar cookie that keeps its shape!

Ingredients
3 cups all-purpose flour
1/2 teaspoon of salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla

Preparation
1. Whisk together flour and salt a set aside.
2. Using your mixer, cream together the butter and sugar until the mixture is light and fluffy. Add egg and vanilla and mix until well blended.
3. With mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.
4. Turn out the dough onto to some waxed paper and divide into two portions. Roll to 1/4 inch thick (get wooden slats from the hardware store and straddle the rolling pin across them to make them to make a perfectly even thickness). Chill in the fridge for 30 minutes.
5. Cut out shapes and bake 12-16 minutes, until cookies are just golden around the edge.

Decorate and share! (for complete instructions and great decorating ideas, consult a professional book called Cookie Craft.