Gooseberry Patch Buttery Pecan Bars get a make over...

 

Yes you read right, the Buttery Pecan Bars in the above pictured book, got a make over in my kitchen a few days ago. Even with the make over they still came out yummy to the tummy.

I made the recipe on page 103 in the Harvest Recipe Cookbook for the Ecumenical Dinner my church host on Thursday nights. I had to have something that made 25 portions, and this ended up making almost 30 portions, with the way I cut it.

Below you will see the picture of the final product:

 

This pic was before they came out of the oven. 

The way the recipe got the make over was that, the recipe calls for 2 and 1/2 cups chopped pecans. Well instead of 2 and a 1/2 of pecans, I had a package that was  a 2 cup package of pecan, so I used a 1/2 cup of pumpkin in place of it. 

Here is the recipe:

page 103 of the Harvest recipes cookbook- Buttery Pecan Bars (makes 25 servings):

3c. all-purpose flour

2 c. sugar,divided

1c. butter

1/2 t. salt

4 eggs, beaten

1-1/2c. corn syrup

3T. butter,melted

1-1/2 t. vanilla extract

2-1/2c. chopped pecans

Mix flour, 1/2 cup sugar, butter and salt together until mixture resembles crumbs; set aside. Press into a well-greased jelly-roll pan; bake at 350 degrees for 15 minutes. Combine eggs, corn syrup, melted butter, vanilla, pecans and remaining sugar until well blended; pour over hot crust. Return to oven for 25 additional minutes; cool and cut into bars.

So curl up with a cup of coffee, and a plate of buttery pecan bars, and enjoy this fall weather with the ones you love.