Ingredients
1 cup plus 2 tablespoons butter, softened
3/4 cup packed brown sugar
3 cups all-purpose flour
1/2 teaspoon salt
FILLING:
3/4 cup butter, cubed
3/4 cup packed brown sugar
1/2 cup honey
1/4 cup sugar
3 tablespoons heavy whipping cream
1/2 teaspoon salt
2 cups pine nuts
3/4 teaspoon vanilla extract
Coarse salt, optional
Directions
In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Pat onto the bottom of a greased 15-in.x 10-in. x 1-in. baking pan. Prick dough thoroughly with a fork.
Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°.
In a large saucepan, combine the butter, brown sugar, honey, sugar, cream and salt. Cook, stirring occasionally, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in pine nuts and vanilla. Spread evenly over crust.
Bake for 20-25 minutes or until bubbly. Place pan on a wire rack.
Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container. Yield: 4 dozen.
Monday, June 20, 2011
Monday, May 16, 2011
Easy Braised Brisket
YIELD: 8 servings
TOTAL: 4 HOURS
Ingredients
1 (2 1/2-pound) beef brisket*, trimmed
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
*I couldn't find beef brisket, so I used a sirloin tip roast instead
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
TOTAL: 4 HOURS
Ingredients
1 (2 1/2-pound) beef brisket*, trimmed
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
*I couldn't find beef brisket, so I used a sirloin tip roast instead
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
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