Monday, July 9, 2012

It's Never Too Hot to Drink Coffee

And to serve with the coffee? Another special from the archives.

8/8/07  There are not many recipes worth firing up the stove for in this Southern Capital of Heat and Humidity, but this one is guaranteed to make your guests  "stagger with joy." Honest! That is what the book says and I tried it on my guests last night. They positively swooned.

Priceless Pecan Triangles
Crust: 2 c. flour
2/3 c. powdered sugar
1/8 t. salt
2 sticks butter, cut into slices
1 t. vanilla

Preheat oven to 350. Line a 10x15" baking sheet with parchment paper (this is important; you'll see why later.)
In a food processor, combine dry ingredients. Add butter and vanilla and pulse until dough starts to hold together.
Space portions of the dough on the baking sheet and start to pat to make the crust. Actually, since you already have the parchment paper out, put a sheet on the top and roll the crust with your rolling pin. It will be thin. Just work with it.  Bake the crust for 15 minutes. When finished, take the crust out and leave the oven on.

2 sticks (yes, that's right...2 MORE sticks!) of butter
1/2 c. honey
1 1/4 c. brown sugar
1/4 c. white sugar
1/8 t. salt
1/4 c. cream
3 c. chopped pecans (or  you could use almonds. Those are yummy too!)
1 t. grated orange rind (If you don't own a microplane grater, this is the excuse you have been waiting for!)

In a saucepan, combine butter, honey, and sugars. Heat until dissolved. Raise the heat a tad, bring to a boil, and boil without stirring for 1 minute. Turn off the stove and add the remaining ingredients. Pour over the prepared crust and bake for 15 minutes. Turn the oven up to 375 and bake for 15 more minutes. The topping will be amber colored and bubbly.

When the pan has cooled enough to allow this, lift out the entire thing using the parchment paper. This will make cutting them into squares, then triangles, so much easier!


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