Saturday, December 1, 2007

'Tis the time to.....


Must be simple, must be quick. No exotic ingredients.

And I don't want to have to scald any milk. I can never do that right.

Quick and Easy Pecan Bars

2 cups bisquick
4 eggs
1 box light brown sugar
2 cups pecans, coarsely chopped*

Lightly beat eggs. Mix all ingredients thoroughly (dough will be stiff). Pour into a 9" x 13" ungreased pan, and bake at 325 degrees for 30 minutes. Sprinkle with powdered sugar. Cut while warm.

*You can substitute raisins, chocolate chips, walnuts, dates, or anything else you want for the pecans. can leave the pecans and add those ingredients in addition. Enjoy!


Renie Burghardt said...

Thank you for the recipe. Sounds yummy, and easy with the Bisquick. Will try this for sure.


deborah wilson said...


Thanks for the recipe! I'm glad Ann posted about you, I meant to get over and check your blog sooner but......:)

Anyway, welcome to the blogging world.

OhioMom said...

Actually Janie, you no longer have to scald milk because today's milk is pasteurized. Simply heat it a little and use in recipe.

Some of the vintage recipes that call for scalded milk were written before pasteurization.

Now see, you have no excuse to bake those recipes :)

janie said...

I didn't know that! It is always good to learn something new.

But I still don't think I want to make anything that calls for scalded milk. Just sounds hard. LOL

Jean said...

Scalding Milk! My fav ice cream recipe has you scald the milk, beat the eggs, add some of the hot milk to the eggs, then cook the whole mess with sugar and vanilla and .... I don't cook like that any more.

I've been looking at one of those fancy California catalogs that features food delicacies and fancy cooking tools. Kind of heady for someone whose treats run to sugar-free ice cream on a stick and that marvelous Holiday snack, Gingerbread Graham Crackers.

ancient one said...

"That looks like it would be easy enough for me to try", said the woman who hates to cook. ME !!

Well, today I drug in all the house plants and got them settled in front of the east windows in my dining room. Now, if I can just remember to water them every now and then. They usually look kinda' ugly by the time they get back to the porch in the spring. But they are still sticking by me...LOL Some of them I've had forever. I think the snake plant came from my grandmother so long ago. And the one type of aloe from my Aunt Jessie. Memories in those pots!!

Jean said...

If I were making this, I would not chop the pecans. I would add a container of candied cherries, a container of candied pineapple, a cup of white raisins, a cup of coconut, rum flavoring in addition to vanilla and maybe just a whiff of spices. Bake in a loaf pan for 30 minutes at 300 degrees and then at 250 for an hour or so until a skewer comes out clean.

If you haven't Bisquick, a date bread mix will work. When I used to cook, fruitcake was one of my more creative ventures. Start with Bars and add in Fruits and Nuts. You could call it California Cake, I guess.

janie said...

Hey! That is an excellent idea, Jean! I love fruitcake, I think I will try it!